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Dinner 2022


liuzhou
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43 minutes ago, Margaret Pilgrim said:

I often go 1/3 AP, 1/3 cornstarch, 1/3 rice.    Or, as you say, all of one of the non-wheat flours.

My 6 year old has Celiac so no gluten in this house, hence why I am forced to go straight cornstarch/rice flour.  Produced a great crust though, paired that with some GF Panko crumbs for the schnitzel we had the other day.  Quite good.

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4 hours ago, scamhi said:

buffalo style wings made in the air fryer at 390F degrees for 30 min turning at 12min /15 min /3 min

sauced with 50% franks hot sauce and 50% kerry gold unsalted butter melted

homemade cole slaw and a brilliant riesling from Egon Muller

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Looks great - and a nice choice of wine, too ! Please consider submitting this also into our wings Cook-Off to preserve the method for others to get inspired …

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@Shelby – mmmm!  Shrimp Alfredo!  I have a bag of shrimp in the freezer.  I was thinking about shrimp enchiladas, but that’s sounding really good to me!  And you know, of course, that my “like” for your fungal feast on Saturday is ONLY for the salad? 😝😂

 

@mgaretz – as always, your beef stew is glossy, unctuous-looking perfection.  

 

Dinner last night was at our favorite nearby Vietnamese restaurant.  We really hope that they are getting lots of take-out and catering trade, because they are always almost empty.  Which is why we ate there🤔.  So.  Anyway, yet another place where we’ve been regulars for a good amount of time.  Everything is always excellent and the people are fantastically welcoming and friendly (and that’s not just since the pandemic began).  We shared a couple of appetizers - Rocket Shrimp:

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Crispy pork spring rolls:

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“Chicken Noodle Soup” – just a very small version of their Pho Ga:

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Perfect for me since I can’t eat a regular sized bowl, but love the delicious stock.  I remembered to take pictures of the appetizers, but forgot the mains until we’d started eating!  Jessica’s seafood pho:

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Shrimp, surimi, and fish cakes.  Mr. Kim’s was basically the same, except with beef.  I had what I always have, the Vietnamese crepe:

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This is one of my favorite dishes in the world and I can never make myself order anything else, though there are lots of things I’d love to try!  Pretty sure that they are using pork belly now rather than the roast pork that they used to use. 

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41 minutes ago, Kim Shook said:

@Shelby – mmmm!  Shrimp Alfredo!  I have a bag of shrimp in the freezer.  I was thinking about shrimp enchiladas, but that’s sounding really good to me!  And you know, of course, that my “like” for your fungal feast on Saturday is ONLY for the salad? 😝😂

 

@mgaretz – as always, your beef stew is glossy, unctuous-looking perfection.  

 

Dinner last night was at our favorite nearby Vietnamese restaurant.  We really hope that they are getting lots of take-out and catering trade, because they are always almost empty.  Which is why we ate there🤔.  So.  Anyway, yet another place where we’ve been regulars for a good amount of time.  Everything is always excellent and the people are fantastically welcoming and friendly (and that’s not just since the pandemic began).  We shared a couple of appetizers - Rocket Shrimp:

IMG_7997.jpg.f9d7a89f028b24a0be332beca403d7ac.jpg 

 

Crispy pork spring rolls:

IMG_7998.jpg.06a21faca696dd0655b37e762b0b3b83.jpg

 

“Chicken Noodle Soup” – just a very small version of their Pho Ga:

IMG_7996.jpg.6166d2bbe3cf76ae3407fcb681befa84.jpg 

Perfect for me since I can’t eat a regular sized bowl, but love the delicious stock.  I remembered to take pictures of the appetizers, but forgot the mains until we’d started eating!  Jessica’s seafood pho:

IMG_2202.jpg.7a3b28f516506d5f1cbfbdb5755e02d4.jpg 

Shrimp, surimi, and fish cakes.  Mr. Kim’s was basically the same, except with beef.  I had what I always have, the Vietnamese crepe:

IMG_7999.jpg.586a8979e94d90a7ce620b6cd0faa6b9.jpg 

This is one of my favorite dishes in the world and I can never make myself order anything else, though there are lots of things I’d love to try!  Pretty sure that they are using pork belly now rather than the roast pork that they used to use. 

We had a great Vietnamese place near home that we loved, but sadly they didn't survive the pandemic.

 

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Didn't plan well for dinner last night so it defaulted to my favorite 😁.  I should have paid more attention when I made the venison meatballs that I froze.  They are the best I've ever made.  Light....full of flavor.  I know I added an extra egg and I used a little more bread crumbs than usual...maybe that was the difference.

 

 

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1 hour ago, Norm Matthews said:

Thanks to @Dejah for the Chicken Breast Neptune  and @Shelby for the green bean salad ideas.  Both were delicious and are keepers.

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That looks amazing! Rethinkng my pasta that was planned for tonight...

 

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I bought a really nice chuck roast and decided to venture out from my usual southern style of preparation.   I'll call this a Galician/Sicilian/Cuban inspired braise.  It includes key limes, meyer lemons,  carrots, satsumas, garlic, onions, white wine, saffron and tomatoes seasoned with a couple of different salt blends.  Served with canned black beans and yellow rice.  Here's a few photos from start to finish.

 

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Another cold  day with wind chill temps around -40
Curry Coconut Lamb with Lemongrass and Kaffir Lime leaves

Threw i8n carrots, taters and celery for a meal in one Instant Pot!

 

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Dejah

www.hillmanweb.com

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5 hours ago, liuzhou said:

青椒驴肉片 (qīng jiāo lǘ ròu piàn), stir fried donkey meat with green and red chili peppers. Served with rice and stir fried spinach.

 

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Looks tasty. What's the meat like? Tough? Tender? Gamey? Neutral?

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39 minutes ago, Kerala said:

Looks tasty. What's the meat like? Tough? Tender? Gamey? Neutral?

 

Donkey is definitely my  favourite red meat. If I had to compare it to another type, I'd have to say 'horse', but realise that is probably not over helpful. It is more like beef than anything else remaining.

 

The meat is extremely tender, mildly gamey and slightly sweet. Great in burgers, sausages etc, but also great for stir fries or in noodle dishes.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Crab cakes with horseradish aioli, green beans with almonds and rosemary and a mix of roasted sweet and yukon gold potatoes with mustard because I did not have enough of either to make for everyone.  

 

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Mess o' chirashi. Poached sockeye. Poached halibut. Picked blue crab. Ikura. Avo. "Tomato." Gari. Nori. 50% milled koshihikari sushi rice.

Sichuan style pickled cucumbers alongside.

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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?

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I made Chashu a couple days ago.   It was supposed to snow yesterday and be really cold so it's been resting in the fridge....no snow, but it was plenty cold so noodle bowls hit the spot last night.

 

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From Ronnie's greenhouse

 

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Busy Saturday. Not as busy as it looks. Tasks spread out throughout the morning/afternoon. 3 different RG beans, 2 pounds of stew beef in the oven to braise low and slow. 

Had a successful Japanese chicken curry a few weeks ago, so made a big batch of Garam Masala. 

Melisa Clark's Za'atar chicken marinated, then roasted. (boneless skinless thighs) for the curry.

Had that Saturday night, no pic, but made up a few with beans for the freezer for lunches or an easy dinner. 

Sunday a chickpea spicy Korean stew and Monday a beef, veg and noodle thing. Ended up with 8 pints total for the freezer. 

Nice to have a couple days to clean the kitchen, 😂

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Cold front outside - comfort food inside …

 

Italian meatballs, with tomato sauce & linguine. Little one was very happy (and me too ☺️).

 

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21 hours ago, Shelby said:

 I should have paid more attention when I made the venison meatballs that I froze.  They are the best I've ever made.  Light....full of flavor.  I know I added an extra egg and I used a little more bread crumbs than usual...maybe that was the difference.

I did the same recently. I paid close attention, process pics and took notes...they totally fell apart so it became a ragu. Then made another batch that were excellent. Did not pay attention. So good we had them again the next day. No idea what I did differently, 🙄

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