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Dinner 2022

liuzhou

By liuzhou
in Cooking

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Kim Shook

Kim Shook

Posted
Posted

Between @Ann_T's hen and @dcarch’s and @scamhi’s chickens, I am seriously craving some roasted chicken.  I don’t have confidence that I can get one as gorgeous as those three, though!

 

Calamity Jane strikes again 🙄.  On Wednesday, the swelling from my injured foot was not getting better and was actually starting to affect my calf and thigh so my cardiologist sent me for an ultrasound.  On my way through the hospital after the US, I stumbled and fell FLAT on the floor.  HARD.  I managed to avoid hitting my face, but every other part of the front of me is in pain – elbows, shoulders, chest, forearms, knees – even my stomach!  Once again, I couldn’t manage dinner and we ended up at our favorite Chinese place.  Wonton soup and dumplings:

1-IMG_1272.thumb.jpg.b2bc801340f5799319ece04cd9227185.jpg

 

Mr. Kim had the Mu Shu pork:

1-IMG_1273.jpg.c13d8f72a13b73c1a3417633db8d9662.jpg

 

And I had the shrimp with lemon sauce:

1-IMG_1274.jpg.a491d7e66e266b0b42b8a1e49e37a6cb.jpg

 

Jessica and I drove over to Staunton to pick up some of @Jim D.'s lovely chocolates that my MIL ordered from him.  We thought we were going right back after lunch, but she got a surprise visit from someone who is getting one of the boxes for Christmas, so she asked us to delay coming by.  We could have just driven back to Richmond and gone to our house, but what fun is THAT😁?  We stopped at a couple of favorite shops/antique places and then it was almost dinner time.  Our favorite restaurant in Charlottesville is a Central American place called Al Carbon and our  family finds it impossible to leave Charlottesville without stopping there.  We really weren’t all that hungry, so we shared about half of a rotisserie chicken cemita and elote:

1-IMG_1294.thumb.jpg.7df8e29b06d0957d8ae8faa93e1bd8f1.jpg

Oaxaca cheese, chicken, ham, avocado. 

 

1-IMG_1293.jpg.4a576aed8f958ecbd5e9632819d136ff.jpg

Incredibly good, as always.  I never understand how they get such good corn this time of year. 

  • Like 8
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  • Sad 8

Kim

Kim's Cookbook

What Fresh Hell is This?

heidih

heidih

Posted
Posted

@Kim Shook OMG I am surprised you were able to sit upright and eat. Food all looks cravey. The lemon sauce for the shrimp -can you describe? The corn - street vendors here seem to do it year round but maybe the excellent seasoning covers deficiencies.

  • Thanks 1
Jim D.

Jim D.

Posted
Posted
3 hours ago, Kim Shook said:

Between @Ann_T's hen and @dcarch’s and @scamhi’s chickens, I am seriously craving some roasted chicken.  I don’t have confidence that I can get one as gorgeous as those three, though!

 

Calamity Jane strikes again 🙄.  On Wednesday, the swelling from my injured foot was not getting better and was actually starting to affect my calf and thigh so my cardiologist sent me for an ultrasound.  On my way through the hospital after the US, I stumbled and fell FLAT on the floor.  HARD.  I managed to avoid hitting my face, but every other part of the front of me is in pain – elbows, shoulders, chest, forearms, knees – even my stomach!  Once again, I couldn’t manage dinner and we ended up at our favorite Chinese place.  Wonton soup and dumplings:

1-IMG_1272.thumb.jpg.b2bc801340f5799319ece04cd9227185.jpg

 

Mr. Kim had the Mu Shu pork:

1-IMG_1273.jpg.c13d8f72a13b73c1a3417633db8d9662.jpg

 

And I had the shrimp with lemon sauce:

1-IMG_1274.jpg.a491d7e66e266b0b42b8a1e49e37a6cb.jpg

 

Jessica and I drove over to Staunton to pick up some of @Jim D.'s lovely chocolates that my MIL ordered from him.  We thought we were going right back after lunch, but she got a surprise visit from someone who is getting one of the boxes for Christmas, so she asked us to delay coming by.  We could have just driven back to Richmond and gone to our house, but what fun is THAT😁?  We stopped at a couple of favorite shops/antique places and then it was almost dinner time.  Our favorite restaurant in Charlottesville is a Central American place called Al Carbon and our  family finds it impossible to leave Charlottesville without stopping there.  We really weren’t all that hungry, so we shared about half of a rotisserie chicken cemita and elote:

1-IMG_1294.thumb.jpg.7df8e29b06d0957d8ae8faa93e1bd8f1.jpg

Oaxaca cheese, chicken, ham, avocado. 

 

1-IMG_1293.jpg.4a576aed8f958ecbd5e9632819d136ff.jpg

Incredibly good, as always.  I never understand how they get such good corn this time of year. 

 

Sorry about your pain.  You kept it hidden from me when you were at my house.  After seeing these photos, I realize I should have ignored my chocolate duties and gone with you to Charlottesville.

  • Like 1
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www.santiagochocolates.com

CookBot

CookBot

Posted
Posted
20 hours ago, JoNorvelleWalker said:

Ichiran Ramen, thanks to the inspiration from @Duvel...

 

IchiranRamen12022022.jpg

 

 

 

 

 

 

Is the pork in that dish from the shoulder slices often sold as "country ribs"?

 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
40 minutes ago, CookBot said:

 

 

Is the pork in that dish from the shoulder slices often sold as "country ribs"?

 

 

No.

 

https://forums.egullet.org/topic/146620-absurdly-stupidly-basic-cooking-questions-part-2/?do=findComment&comment=2366872

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted (edited)

Dinner yesterday evening with friends.

Mussels in a white wine, garlic and herb sauce with store bought baguette. Followed by bolete pilaf and salmon (butter, seasoning and dill).

There was a salad (no photo) and all followed with a blueberry grunt (also sans photo).

Enjoyed with a pinot grigio.

The standout of the evening was the rice. Done in the standard pilaf method but using rehydrated boletes and the soaking liquid it was flavourful

and very aromatic. A keeper.

 

DSCN0423.thumb.JPG.046966e397e4a44da70fd6fe62b0bf97.JPGDSCN0426.thumb.JPG.10082c608887c28040473907544ec7a9.JPG

Edited by Senior Sea Kayaker (log)
  • Like 11
  • Delicious 6

'A drink to the livin', a toast to the dead' Gordon Lightfoot

gulfporter

gulfporter

Posted
Posted

I scored some burrata here in the hinterlands of Jalisco.  Don't ask me what I paid for it; okay, it was equivalent of $15 USD for 16 oz. 

 

Here is 1/2 a 4 oz. ball over grilled hot Italian sausage and arugula.

 

 

burrata sausage.jpg

  • Like 14
  • Delicious 2
Steve Irby

Steve Irby

Posted
Posted

It was a somewhat busy day so the lunch menu morphed to dinner.  Tonight's sandwich was homemade longaniza sausage with gruyere and lunch was SV turkey breast with cheddar. 

 

143069582_IMG_20221203_192749831_HDR(1).thumb.jpg.749f1913c3a87f1c3d270f6196a74ad0.jpg

 

IMG_20221203_122811053_HDR.thumb.jpg.0151762f3566e983ebcd23d63c8c1402.jpg 

  • Like 16
  • Delicious 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Steve Irby said:

It was a somewhat busy day so the lunch menu morphed to dinner.  Tonight's sandwich was homemade longaniza sausage with gruyere and lunch was SV turkey breast with cheddar. 

 

143069582_IMG_20221203_192749831_HDR(1).thumb.jpg.749f1913c3a87f1c3d270f6196a74ad0.jpg

 

IMG_20221203_122811053_HDR.thumb.jpg.0151762f3566e983ebcd23d63c8c1402.jpg 

 

Interesting texture on your bread.  Is it your own?

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

billyhill

billyhill

Posted
Posted
1 hour ago, Steve Irby said:

It was a somewhat busy day so the lunch menu morphed to dinner.  Tonight's sandwich was homemade longaniza sausage with gruyere and lunch was SV turkey breast with cheddar. 

 

143069582_IMG_20221203_192749831_HDR(1).thumb.jpg.749f1913c3a87f1c3d270f6196a74ad0.jpg

 

IMG_20221203_122811053_HDR.thumb.jpg.0151762f3566e983ebcd23d63c8c1402.jpg 

 

That is lovely. Now I am craving a hot ham and cheese.

 

I made red beans and rice, without the rice

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billyhill

billyhill

Posted
Posted

I love pork burgers with hoisin, soy, cilantro, and fish sauce. That reminds me, I have a jar of carrot and daikon pickles in the fridge...

 

This place is a bad influence. Good thing I picked up another pork loin today for $1.49/lb today. I couldn't resist.

  • Like 5
weinoo

weinoo

Posted
Posted

2057034831_BrisketinFalk12-2-22.thumb.jpeg.c552b0b9999c5c3d2eafb685f477bfe4.jpeg

 

After I browned the brisket on medium heat, I sweated out some onion, shallot, celery, carrot, and garlic, then added a cup of red wine, scraped up the bottom, let the wine boil off, added some chicken stock and a can of Muir Glen chopped tomatoes, a bit of water, some secret mushroom powder, herbs, and braised it covered for an hour and a half; Uncovered for another half hour.

 

Rested overnight, I removed the brisket, defatted the sauce, heated up the sauce and then hit it with the immersion blender. Sliced up most of the brisket and heated it in the sauce.

 

307957960_Brisketplated12-3-22.thumb.jpeg.5ac9eb946ccb9245e7ae7ae298d366b1.jpeg 

 

Brisket and gravy,  3-potato mashed potatoes (Yukon golds, russets and another forgotten one), and roasted baby Brussels sprouts.

  • Like 11
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
12 minutes ago, weinoo said:

3-potato mashed potatoes

Can you please explain your reason for using three different potatoes. What does each add to the mix? They look delicious.

Edited by Tropicalsenior (log)
billyhill

billyhill

Posted
Posted
10 hours ago, billyhill said:

I love pork burgers with hoisin, soy, cilantro, and fish sauce. That reminds me, I have a jar of carrot and daikon pickles in the fridge...

 

This place is a bad influence. Good thing I picked up another pork loin today for $1.49/lb today. I couldn't resist.

Just set up the grinder, meat is chilling, looks like that pork burger is going to happen. Venison chili on the agenda as well. May make some lentils as well. got to get ready for the week ahead.

  • Like 2
Steve Irby

Steve Irby

Posted
Posted
12 hours ago, JoNorvelleWalker said:

 

Interesting texture on your bread.  Is it your own?

 

Yes - The loaf is Ken Forkish  overnight white.   I must have been a little slack in the folding stage😏

  • Like 2
weinoo

weinoo

Posted
Posted
53 minutes ago, Tropicalsenior said:

Can you please explain your reason for using three different potatoes. What does each add to the mix? They look delicious.

 

Well, that's what I had in my pantry.  Russets and Yukon golds are both good for mashed; I think the third was Russian banana fingerling, but can't be sure.  Total weight was a little over a pound.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

KennethT

KennethT

Posted
Posted
3 minutes ago, weinoo said:

 

Well, that's what I had in my pantry.  Russets and Yukon golds are both good for mashed; I think the third was Russian banana fingerling, but can't be sure.  Total weight was a little over a pound.

David Bouley used to love using fingerlings for his Robuchon-esque pommes puree.

  • Like 2
liamsaunt

liamsaunt

Posted
Posted

Dinner for the red meat eaters in the house: braised short ribs, mashed potatoes, and hashed Brussel sprouts

 

175861738_shortribs.thumb.jpg.57686ad7d4c9fa74a6786667ae861b84.jpg

 

And for the non-red meat eaters, the same sides with Boursin stuffed chicken breast cutlet and chicken-cognac gravy.

 

chickenmash2.thumb.jpg.73cf37594e20e3dd8db0af4bbeb22471.jpg

  • Like 12
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KennethT

KennethT

Posted
Posted
Just now, liamsaunt said:

Dinner for the red meat eaters in the house: braised short ribs, mashed potatoes, and hashed Brussel sprouts

 

175861738_shortribs.thumb.jpg.57686ad7d4c9fa74a6786667ae861b84.jpg

 

And for the non-red meat eaters, the same sides with Boursin stuffed chicken breast cutlet and chicken-cognac gravy.

 

chickenmash2.thumb.jpg.73cf37594e20e3dd8db0af4bbeb22471.jpg

I'm always impressed when you do this.  You're like a small restaurant!

  • Like 8
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CookBot

CookBot

Posted
Posted
2 hours ago, weinoo said:

 some secret mushroom powder,

 

I suppose it would be pointless to inquire about that?

 

  • Haha 2
CookBot

CookBot

Posted
Posted
1 hour ago, liamsaunt said:

 braised short ribs,

 

A steer's highest calling, as far as I'm concerned, and yours look supremely enviable.

 

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