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Dinner 2022


liuzhou
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29 minutes ago, chefmd said:

Yes, it was a leftover steak.  I partially froze it, sliced it as thinly as I could, and pounded it.  

Brilliant re-purpose!

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Chicken stew as a fusion dish between Germany and Thai - first made chicken stock with chicken legs , celery root, carrots, onions, juniper berries and leek. Later used the chicken stock and meat with yellow Thai curry paste, ginger, shallots, broccoli, mushrooms, butternut squash, coconut oil roasted rice and Thai basil.

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Dinner02072022.jpg

 

Due to a tragic oversight, no coleslaw.  I found half a bag of browning Brussels sprouts at the bottom of the hydrator and made the best of it.  The Brussels slaw wasn't very good.  But the potatoes and arctic char were excellent.  Credit to Spice Trekkers' Gaspesian Salmon Rub.

 

I took one for the anova oven team and did the char on the new anova broil quick setting.

 

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

 

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I had intended to roast a small Prime Rib last night for dinner. But neither of us felt like it. Moe thought that he would like fish.
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So I grilled a piece of halibut for him on a cast iron grill pan and
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I grilled pork chop for me on the gas grill. Same sides for both. Potato gratin and broccoli.
Going to make him the prime rib for breakfast.
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6 hours ago, JoNorvelleWalker said:

  Credit to Spice Trekkers' Gaspesian Salmon Rub.

Had to look them up. What a collection of spice mixes. Nine pages!

The Gaspesian Rub has an interesting blend of plants and tea. Bookmarked.

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Shrimp and Dumplings. Made a shrimp stock with the shells and a 1/2 pint of Kombu master stock from the freezer. White miso, fresh ginger, hijiki and wakame added at the end.

 

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Our go to ham: skin-on, bone-in smoked pork picnic. Always have scalloped taters and peas.

 

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Dejah

www.hillmanweb.com

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2 hours ago, Annie_H said:

Shrimp and Dumplings. Made a shrimp stock with the shells and a 1/2 pint of Kombu master stock from the freezer. White miso, fresh ginger, hijiki and wakame added at the end.

 

IMG_2362.jpeg


What is inside of your avocados ?

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4 hours ago, Annie_H said:

Had to look them up. What a collection of spice mixes. Nine pages!

The Gaspesian Rub has an interesting blend of plants and tea. Bookmarked.

 

Just so you know, many if not most of the Spice Trekkers' spice blends are whole spices so if you want them ground bring out the mortar and pestle.  The plus side to this is whole spices stay fresh longer.  And the ras el hanout is beautiful.

 

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

 

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2 hours ago, Duvel said:

What is inside of your avocados ?

I make enormous shaved raw salads every weekend. Saturday and Sunday. We no longer have waffles, pancakes, French toast, dutch babies...don't miss it. 
We no longer have breakfast for some reason... snack on these raw salads all afternoon. I don't post pics as it will be re-peats endlessly. I make quick pickles of red onion, cucumber, any radish in the crisper...in a veg mound giant salad. I use the vinegar soak to keep the avocados fresh all day. Have done this for years as my family is annoyingly food peckers. I make massive platters of picker snacker charcuterie all day....

So, to answer your question, the juice in the avocado is quick pickle vinegar, ---1/4 organic unsweetened rice wine, and water. Pink from the red onion and watermelon radish. A vinegar bath keeps the avocado fresh for hours. 

 

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Saturday night we went to what has been a favorite place for years and all three of us had less than great meals.  We’ve been here a lot and have always had really good meals.  The quality of the food was still very good, but the execution was pretty poor.  My chili, was delicious, but actually cold:

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I stirred it well, thinking it was just the cold sour cream on top, but the cheese wouldn’t even melt.  Jessica had the shrimp quesadilla and it tasted great, but fell apart every time she picked it up:

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Mr. Kim had the club, which again tasted good, but was a mess:

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The “toast” was soggy and floppy and just didn’t hold the sandwich together – and it wasn’t even a double decker. 

 

I had the oyster po’boy, which I’ve had often in the past.  The oysters were on the edge of being slightly funky (not rotten, just muddy) and the fries were stone cold:

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So disappointing to see a place that you like going to fall so far.  And since it wasn’t the quality of the ingredients (except maybe the oysters), but the execution it makes me think that there is no one in the kitchen that actually cares about the food going out to customers. 

 

Yesterday’s dinner was extremely simple – salad, fixed up Manwiches, and cheese potatoes leftover from Xmas from the freezer:

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@Ann_T - Good luck with returning to work.  I'll be thinking of you!  

 

Dinner was the trashiest thing I’ve made in a long time – a breakfast casserole with whomp biscuits, breakfast sausage, cheese, eggs, and a prepared packet of cream gravy.  It was delicious😁.  Biscuits, sausage and cheese:

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Out of the oven:

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Serving:

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Served with a fairly trashy fruit salad:

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Frozen pineapple chunks, bananas, and maraschino cherries.  Can't wait for leftovers tomorrow.  

 

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2 hours ago, Ann_T said:

I decided to try going back to work today.

So dinner was simple.

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Made Moe a Spot Prawn and Avocado Cocktail.

 

Beautiful!

 

And what was Ann's dinner?

 

 

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

 

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21 minutes ago, Dante said:

Ham and cheese sandwich with Benedictine spread on hoecakes, side of waffle cut fries

 

Had to do some googling "Benedictine spread on hoecakes" 😋

Supper tonight: Pan-fried baby pickerel fillets with brown butter lemon sauce, roasted sweet taters and grilled zucchini. Fillets dusted with Old Bay seasoning and flour.

 

                                                                    

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Dejah

www.hillmanweb.com

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1 minute ago, Dejah said:

Had to do some googling "Benedictine spread on hoecakes" 😋

Supper tonight: Pan-fried baby pickerel fillets with brown butter lemon sauce, roasted sweet taters and grilled zucchini. Fillets dusted with Old Bay seasoning and flour.

 

                                                                    

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Gorgeous photograph.

 

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

 

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Dinner02082022.jpg

 

Translocation of an Ethiopian recipe from Spice Trekkers.  Substituted olive oil for butter, and vinegar for lemon juice.  Swapped out the spices and moved it from Africa to Andalusia.

 

Marinated chicken is baked on a bed of thick onion slices.  Exceptionally good I thought.  Olives would have been a nice accompaniment.

 

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

 

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@Ann_T Beautiful shrimp.  I hope work went well for you!  

 

@DanteYour enchiladas look delicious.

 

@Kim Shook I'm hoping I have potato starch tucked up in the cabinet somewhere so I can make your chicken.  And, I've wanted Sloppy Joes forever now....I made them a long time ago and I don't think they tripped Ronnie's trigger so I never did them again lol.

 

Ribs cold smoked outside and then finished in the IP along with breaded tomatoes and scalloped potatoes

 

 

 

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Fried catfish and a few mushrooms.  Spinach and Mac and cheese with lots of dill from the greenhouse.

 

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Jalapeno brats with fries and sort of an onion salad-y thing--also made some kraut

 

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Last night was venison cabbage rolls with fried potatoes.  I stuck some ribs in with the rolls.  Very good.

 

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My fish share gave me the worst kind of fish (in my opinion) that they have yesterday, Acadian redfish.  I hate it because it is filled with tiny little bones that are impossible to get out.  So, I ground it up, mixed it with Thai red curry paste, cilantro and fish sauce, and made fish cakes that we ate in lettuce wraps with sweet chili sauce, some rice and a cucumber salad.  It was acceptable but I hope we get something different next week.

 

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