Dinner 2022

[liamsaunt]

Miso salmon with whipped sweet potatoes and spinach.

 

[weinoo]

17 minutes ago, rotuts said:

@weinoo 

 

do you feel that pan roasting 

 

on a pan w/o parchment paper ( the brown stuff is sicker than the white )

 

gives you better results than on the pan only ?

 

or is it a Person Historical choice ?

 

my father did the dishes and my mother did the cooking 

 

I recall evening watching him scour the pans w a brillo pad

 

he seemed to find it therapeutic .  OK some of the time .

 

there is that '' Restaurant Patina ''   quality 

 

w the black corners etc  that does have its place 

 

I'll use parchment when baking sweets or breads.  

 

But I find I get better results w/o parchment or foil for stuff like sheet pan chicken.  You might like this article:

https://www.epicurious.com/expert-advice/unlined-sheet-pans-better-vegetables-article

 

As you know, I do the dishes as well; but a good soak of about 10 minutes with hot water and a little Dawn and no brillo necessary, though I'll occasionally use one of these (eG-friendly Amazon.com link):

 

 

[rotuts]

my father also used the same steel scrubbers .

 

did you use white or brown PP for your studies ?

 

and , Im sure there is a bit of history 

 

in a pan that gleams for 96 % of its surface 

 

but has a History in its corners 

 

and other Historical Areas .

[lindag]

17 minutes ago, liamsaunt said:

Miso salmon with whipped sweet potatoes and spinach.

 

Ooh!  I am SO making this!

[Ann_T]

 

Dinner ended up being just apple pie.

With ice cream and homemade caramel sauce. 

[Tropicalsenior]

12 minutes ago, Ann_T said:

 

Dinner ended up being just apple pie.

With ice cream and homemade caramel sauce. 

I thought that Moe would probably just have it for breakfast.

[weinoo]

2 hours ago, rotuts said:

my father also used the same steel scrubbers .

 

did you use white or brown PP for your studies ?

 

and , Im sure there is a bit of history 

 

in a pan that gleams for 96 % of its surface 

 

but has a History in its corners 

 

and other Historical Areas .

 

I've used both, but like white parchment for baking, probably becAuse I bought 100 full sized for sheet pans, which might last me forever.

[Ann_T]

1 hour ago, Tropicalsenior said:

I thought that Moe would probably just have it for breakfast.

You know him to well.  He also had a piece for breakfast. 

[Kim Shook]

@liamsaunt -how does one qualify as both a red meat eater and a non-meat eater in your household?  Because I want both the short ribs and the Boursin stuffed chicken cutlet! 

 

@Marlene – gorgeous roast meal!  Happy Birthday to your son!

 

Wasn’t sure where to post this, but since it will eventually be a part of a dinner…A few days ago I cut up a rib roast that I had in the freezer for our Tree Trimming fondue dinner and made stock with the scraps.  Into the CSO:

 

All roasted and into the IP for 2 hours plus a manual release:

 

Seven cups of good stock:

 

Dinner that night was from an Iraqi place that Mr. Kim hadn’t yet been to (Jessica and I had).   I was craving Middle Eastern food, so we chose this place.  Mr.Kim had the chicken tika with Iraqi bread and tabbouleh:

The sauces he chose were amba (according to Wikipedia: “It is a tangy mango pickle condiment of Indian-Jewish origin. It is typically made of pickled green mangoes, vinegar, salt, turmeric, chili and fenugreek. It is somewhat similar to savoury mango chutneys”) and a spicy Iraqi sauce.  This was lovely – the vegetables were perfectly cooked, and the white-meat chicken was so juicy.

 

I got the Iraqi kabab (beef and lamb) with Iraqi bread, falafel, and jajeek (kind of like tzatziki) with garlic sauce for dipping:

I hadn’t had the kabab before and it was excellent. 

 

Last night was just kind of a grab bag of what we had on hand, plus Mr. Kim stopping on the way home at Lidl for a baguette:

Cheeses: Havarti, Cheddar, and Murray’s Roth Kase buttermilk blue.  The salami is from Lidl.  A really perfect pear and some honey-fig spread and horseradish mustard.  Cut up veg because you gotta have some greens:

(and reds and oranges 😁).

[kayb]

On 12/6/2022 at 11:17 AM, JoNorvelleWalker said:

 

Yes, after sous vide (in the APO) the meat looked properly cooked but it had no color.  Searing overcooked it.  These chops were from amazon:

https://smile.amazon.com/gp/product/B091GQVTQK/ref=ppx_yo_dt_b_fresh_asin_image_o02?ie=UTF8&almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm

 

I think the proper solution is to cook thicker meat.  However I have one more chop I have to deal with somehow.

 

Sous vide it, then chill it, THEN sear.

 

[lindag]

Tonight:  A throwback recipe of Chicken Ala King served over freshly baked biscuits.

Comfort food for sure.

[billyhill]

Breakfast for dinner.

Jalapeno poppers and scrambled eggs. A breakfast tradition begun in covid lockdown. 

[Norm Matthews]

I tried a chili recipe that was in the Kansas City Star newspaper last month. I made a few changes before and after it was cooked.  I think it turned out well.

[FauxPas]

A really bad photo of a pretty decent dinner. My husband offered to cook NY Strip steaks for us and another couple. For a couple of reasons, it turned out to be easier to take things over and do the cook at their house. 

 

[liamsaunt]

17 hours ago, Kim Shook said:

@liamsaunt -how does one qualify as both a red meat eater and a non-meat eater in your household?  Because I want both the short ribs and the Boursin stuffed chicken cutlet! 

 

 

At my house, you can partake of any of the offerings you like!  I hated being forced to eat stuff when I was a kid and won't make anyone eat anything they don't want now that I am an adult.  😀

 

For example, last night, I made mutter paneer, rice and naan.  However, I also made cauliflower tikka for my niece because she hates paneer (which I do not understand, but more for me!).

 

[Shelby]

A few meals....the first two are from before our friend was staying with us.

 

Breakfast--green stuff is broccoli and cheese

 

 

Hot wings

 

 

Night before last I SV'd a pork loin

 

 

Then last night I decided to SV the tenderloins out of the deer they got.

 

 

Seasoned with Montreal Seasoning

 

 

SV'd at 125F for 2 hours then seared in the cast iron

 

 

Turned out perfect

 

 

Scalloped potatoes and wine braised cipollini onions to go with

 

 

 

 

[weinoo]

Not wanting to do much cooking last night. Earlier, I had walked by a place that is usually annoying, because of lines and the fact that I won't generally wait on line for food.

 

But, at 2:30 in the afternoon, on a crappy, drizzly day (my favorite kind of day), there was no line, and food was waiting.

 

So I took some home, without even get it reheated...

 

 

I took care of that myself, on a well pre-heated stone in the steam girl. 2 slices of Grandma with pepperoni, and 2 regular slices. With a (home made) side of roasted Romanesco.

 

Scarr's

 

[KennethT]

23 minutes ago, weinoo said:

Not wanting to do much cooking last night. Earlier, I had walked by a place that is usually annoying, because of lines and the fact that I won't generally wait on line for food.

 

But, at 2:30 in the afternoon, on a crappy, drizzly day (my favorite kind of day), there was no line, and food was waiting.

 

So I took some home, without even get it reheated...

 

 

I took care of that myself, on a well pre-heated stone in the steam girl. 2 slices of Grandma with pepperoni, and 2 regular slices. With a (home made) side of roasted Romanesco.

 

Scarr's

 

How was it?  I know you've raved about Scarr's before, but that plain slice looks overcooked to me

[weinoo]

20 minutes ago, KennethT said:

How was it?  I know you've raved about Scarr's before, but that plain slice looks overcooked to me

 

I think Scarr's makes one of the best 2 or 3 slices in Manhattan. I probably could've taken those slices out of my oven a minute sooner.

[KennethT]

19 minutes ago, weinoo said:

 

I think Scarr's makes one of the best 2 or 3 slices in Manhattan. I probably could've taken those slices out of my oven a minute sooner.

ahhhhh.....  I thought it looked like that directly from them.  didn't realize it was operator error!

[weinoo]

46 minutes ago, KennethT said:

ahhhhh.....  I thought it looked like that directly from them.  didn't realize it was operator error!

I make many. 

[CookBot]

On 12/7/2022 at 1:22 PM, weinoo said:

 

I've used both, but like white parchment for baking, probably becAuse I bought 100 full sized for sheet pans, which might last me forever.

 

I bought 100 sheets of brown, and feel the same way -- but honestly I've never been able to tell any quality difference between the two colors when baking.

 

And ditto on unlined sheet pans for meats & veg.  Browning just seems to be better.

 

 

On 12/7/2022 at 10:45 AM, rotuts said:

 

there is that '' Restaurant Patina ''   quality 

w the black corners etc  that does have its place 

 

Yes it does!

 

On 12/7/2022 at 12:31 PM, Ann_T said:

Dinner ended up being just apple pie.

With ice cream and homemade caramel sauce. 

 

Some days just have to be that way.

 

 

[mgaretz]

Tuna salad sandwich on toasted rye, with split pea soup.

 

 

[Anna N]

 

Ready-made salad. The primary thing it has going for it is there isn’t a shred of kale to be found anywhere. The romaine lettuce in the lower compartment was in such large pieces, it made eating and even tossing the salad difficult. But it was a refreshing change.

[Norm Matthews]

We were trying to think of something good for dinner tonight and finally settled on Bahn Mi sandwiches