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Dinner 2022


liuzhou
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1 hour ago, liamsaunt said:

 

There is not enough bone scrap to make it worth saving for broth.  Right now, there are only three of us in the house, so we get one pound of fish to split.  I would have to save the bones for a long time to get enough for broth.  And, this is the only kind of fish we get that is so bony, and we do not get it very often.  I do try to be mindful about making broth from leftovers when I can (like roast chicken), but it's not practical to save the redfish bones.

 

Last night we had ramen bowls with purple daikon radish, shiitake mushrooms, pea shoots, napa cabbage, and fish sauce marinated eggs. This one was my husband's bowl, and he also got the leftover chicken from a chicken I roasted this past weekend (my sister and I did not want any chicken)

 

782825551_ramen2.thumb.jpg.a7b041ad0762d382bf8d114837c1bea8.jpg

 

 

Are the eggs simply covered in fish sauce for X time or is there more to it. I am a fish sauce lover. Oh and perfect yolks for my taste.

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25 minutes ago, weinoo said:

I've upped my game to 8-year old plating...

 

IMG_6122.thumb.jpeg.829788a459fc0d368e936447a723d2ee.jpeg

 


Well … let me check on that. Little one is 8yo and I am sure he could have plated a at least a pirateship with that 🤗

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4 hours ago, Duvel said:


Well … let me check on that. Little one is 8yo and I am sure he could have plated a at least a pirateship with that 🤗

 

Well, he's a realist; I'm more of a dadaist.

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Mitch Weinstein aka "weinoo"

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12 minutes ago, weinoo said:

 

Well, he's a realist; I'm more of a dadaist.


That kid is half German, half Catalan. How much more Dadaist blood can you have in you veins 😉 ?

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Gnocchi puttanesca over sauteed spinach and red peppers. Gnochhi were store bought, I've made gnocchi lots of times, but wasn't in the mood tonight. These were good.

gnocchi.jpg

IMG_6635.jpg

plated_6636.jpg

Edited by MaryIsobel (log)
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14 hours ago, liamsaunt said:

 

There is not enough bone scrap to make it worth saving for broth.  Right now, there are only three of us in the house, so we get one pound of fish to split.  I would have to save the bones for a long time to get enough for broth.  And, this is the only kind of fish we get that is so bony, and we do not get it very often.  I do try to be mindful about making broth from leftovers when I can (like roast chicken), but it's not practical to save the redfish bones.

 

Last night we had ramen bowls with purple daikon radish, shiitake mushrooms, pea shoots, napa cabbage, and fish sauce marinated eggs. This one was my husband's bowl, and he also got the leftover chicken from a chicken I roasted this past weekend (my sister and I did not want any chicken)

 

782825551_ramen2.thumb.jpg.a7b041ad0762d382bf8d114837c1bea8.jpg

Oooooo...that egg! ❤️

 

 

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Dejah

www.hillmanweb.com

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 Put a 2 lb sirloin tip roast in sous vide 131F for 7 hours while I worked on a couple food projects:

Char siu baos:

  96218153_Baofilling6422.jpg.456e50b7f5e0c034b7c075f857d94ecf.jpg       Baos6421.jpg.0bb5dd9fd993cc9f6d6fd9b695f83999.jpg

                                                                                             1820868389_Baoinnards6424.jpg.46f11c086eb95e5b93417b0c291d8cb5.jpg

Nor Mai Fan in Lotus Leaf (Sticky Rice)

 

                           901873398_NorMaifilling6437.jpg.13728504c03da8093c6e6ee5047877d5.jpg258592466_NorMaiinLotusleaf6439.jpg.dd320ff03c94e81feca6433af7cf09ee.jpg
                                                                   1404966626_NorMaiFan6441.jpg.3321705ba8b2cac53861199182fadbff.jpg                                                  

 

                                                                  1461099852_NorMaiFaninLotusleaf6445.jpg.b2f3f20c88c78ee9db2416cffad5855e.jpg
Supper: Roast Beef, Yorkie, leftover Basmati rice from a take out, and steamed carrots

 

                                                                  1351994254_SousVideSirloinTiproast6446.jpg.458bb5b1cecddac0cff9706b29c8e30f.jpg                                                                            

Edited by Dejah (log)
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Dejah

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On 2/2/2022 at 7:52 PM, chefmd said:

Inspired by Le Bernardin tuna and foie gras dish chicken liver pâté on thinly sliced and toasted baguette with tuna and thinly sliced spring onions.  
45A2523E-8D5C-4C9D-9CAB-BF06245BE087.thumb.jpeg.3dd6874f49d51db184a5e3c27acba464.jpeg

14B19154-C3FD-4826-A51A-165AF2E3BBD7.thumb.jpeg.606456b890c66d016e1f14156c9df877.jpeg

 

Your's looks lovely. For reference, here's the actual dish I had last night...

 

IMG_6127.thumb.jpeg.eb150d6d83d134ec0d31ecc88a63749b.jpeg

 

They use yellowfin. Chives sprinkled atop.

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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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8 minutes ago, weinoo said:

 

Your's looks lovely. For reference, here's the actual dish I had last night...

 

IMG_6127.thumb.jpeg.eb150d6d83d134ec0d31ecc88a63749b.jpeg

 

They use yellowfin. Chives sprinkled atop.

 

Looks familiar  😉

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Last night, I made the same Potato curry dish from last fall, but a few changes.

 

I steam the potatoes precut in a steam oven, so I don't have to wait for them to cool down to peal and handle. 

We used slightly watered down sour cream instead of yogurt.

I didn't add cups of water at the end - so it's not saucy.

 

The potatoes are fried after they are steamed (boiled in the recipe)  so adding so much water removes any crispness..

 

It's one of the few dishes we make which has asafetida in it.  It's pretty unique.

20220210_180146.thumb.jpg.e538ba23213473b8fd3d25b00967f140.jpg

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22 hours ago, heidih said:

Are the eggs simply covered in fish sauce for X time or is there more to it. I am a fish sauce lover. Oh and perfect yolks for my taste.

 

I got the idea from the Red Boat Fish Sauce cookbook.  Their recipe has you simmer equal amounts of fish sauce, minced onions and palm sugar in water for about 20 minutes before cooling the mixture and adding soft boiled eggs to steep for at least four hours, and the longer the better.  

 

We had eggs again last night, this time broiled eggs with herbs and cream, with a salad and some toasted bread.  I started out using the eggs from our farm stand (the bright orange ones in front) but switched over to Organic Valley brand from Whole Foods (the yellow one in the back).  The farm ones are hard to separate cleanly, and I like to add the yolks towards the end after giving the whites a head start so they stay nice and runny.  What a difference in yolk color!

 

652240859_eggdish.thumb.jpg.d1f2893b1befa5af4c81ce73f9447b6e.jpg

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This has been on the back burner for weeks. Falafel. Really nice and easy pita recipe in the NYTimes---David Tanis. HERE

I looked at a few recipes but this one stuck, as well as her tahini sauce served at the table, Falafel

I upped the coriander and cumin seed, and added a toasted ground seed mix already made...sesame, pepita, and sunflower.

 

 

Screen Shot 2022-02-11 at 8.56.26 AM.png

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57 minutes ago, Annie_H said:

This has been on the back burner for weeks. Falafel. Really nice and easy pita recipe in the NYTimes---David Tanis. HERE

I looked at a few recipes but this one stuck, as well as her tahini sauce served at the table, Falafel

I upped the coriander and cumin seed, and added a toasted ground seed mix already made...sesame, pepita, and sunflower.

 

 

Screen Shot 2022-02-11 at 8.56.26 AM.png

 

That looks delightful, @Annie_H. I used to make pita often, falafel rarely. It's been quite a while since I made either. I think I'll have to change that.

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Nancy Smith, aka "Smithy"
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@Dante – I love Benedictine spread!  As a teenager, I went to a friend’s family’s Kentucky Derby party and fell in love with the stuff. 

 

@liamsaunt What a great solution to the bony fish.  I hate dealing with excessively bony fish.  Having to pick tiny bones out of my mouth interferes with my enjoyment of the flavor of the fish.  I grew up around the Eastern Shore of VA and MD and in Baltimore they eat a LOT of “Lake Trout” (whiting), which is very bony.  My mother’s best friend’s parents had a seafood restaurant in Washington DC and a cottage on the Chesapeake Bay and would have these giant outdoor Lake Trout fish fries.  The father was the cook and would always fry me a flounder fillet so I wouldn’t have to deal with the bones!  Sweet man to notice.

 

@rotuts – it’s this stuff.  In the gravy/taco seasoning/spaghetti seasoning section.  Where I live, it’s mostly McCormick stuff, but that may just be our location in relation to Baltimore.

 

On Wednesday, Jessica and I went up to visit my dad and his wife for the first time since they moved back to VA from FL.  On the way home we stopped for a late dinner and break from the traffic (man, I hate driving in Northern VA) in Fredericksburg.  We ate at the Mason-Dixon Café for the first ever time.  I had the fish and chips:

IMG_8198.jpg.960ed3ab29a30aac50c13d70b4271b25.jpg 

 

IMG_8201.thumb.jpg.4c03c5edaf458da8dc29d7f6ae89d049.jpg

VERY good and pretty authentic – down to and including the gloppy and overly sauced slaw😁.  This was a joke between Mr. Kim and me on our England trip.  We were served a little side of slaw with a number of meals and it was inevitably gloppy.  The only food we ate the entire trip that was subpar – including convenience store sandwiches! 

 

Jessica had the Shrimp and Grits:

IMG_8200.jpg.8af2e626e3e7143b10596b3d269c423a.jpg 

Which was entirely too spicy – even for her.  Tasted good, though.  This is an unpopular opinion, I know, but I really don’t get people using loads of hot spice and bell peppers and then spending lots of money on expensive ingredients like shrimp or crabmeat.  Since the taste of such delicate things are so utterly masked in that kind of preparation, why not just use surimi? 

 

She also had the sweet potato fries, which were very good:

IMG_8199.jpg.25cfd2222cb0df2a22e2307cf93e94fc.jpg 

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3 hours ago, Kim Shook said:

Jessica had the Shrimp and Grits:

 

Which was entirely too spicy – even for her.  Tasted good, though.  This is an unpopular opinion, I know, but I really don’t get people using loads of hot spice and bell peppers and then spending lots of money on expensive ingredients like shrimp or crabmeat.  Since the taste of such delicate things are so utterly masked in that kind of preparation, why not just use surimi?  

 

As aways, every body, including their taste buds = different. Personally heat from chile does not interfere with my appreciation of sweet seafood. It is not like someone threw a bucket of paint on a beautiful painting. I knoiw asking about heat levels can be a non starter as again it is the server's opinion. Have you had any luck asking for a taste prior to order - just a tsp on a saucer?

Edited by heidih (log)
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15 hours ago, Dejah said:

Char siu baos:


I read that as Char siu beans and thought to myself: what a great idea. But your baos are pretty awesome, too 🤗

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Comfort food on a Friday night - fried noodles. Please note the nice shrimps …

 

1E036C4A-9267-43B5-AA68-73428AAB27E8.thumb.jpeg.57e3d7397138dcc90e1520a7bcc129af.jpeg
 

… that had disappeared in the 60 seconds it took me to retrieve the Sichuan peppercorn oil from the cellar.

 

05498AF0-8230-47B7-8AA2-F003672BA1EA.thumb.jpeg.2bf78e5c3ea886ce3864351035b52a06.jpeg

 

(Finally I got one as well though - officially they only took them away to peel them. It always helps to protest 🤗)

Edited by Duvel (log)
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1 hour ago, Duvel said:

Comfort food on a Friday night - fried noodles. Please note the nice shrimps …

 

1E036C4A-9267-43B5-AA68-73428AAB27E8.thumb.jpeg.57e3d7397138dcc90e1520a7bcc129af.jpeg
 

… that had disappeared in the 60 seconds it took me to retrieve the Sichuan peppercorn oil from the cellar.

 

05498AF0-8230-47B7-8AA2-F003672BA1EA.thumb.jpeg.2bf78e5c3ea886ce3864351035b52a06.jpeg

 

(Finally I got one as well though - officially they only took them away to peel them. It always helps to protest 🤗)

Random memory provoked by this post. When our daughters were about 6, we went to a golf club Mother's Day brunch. One daughter came back with a dinner plate piled high with nothing but bacon... I did serve bacon occaisionally at home, but normaly two slices per person. We were all gobsmacked, but we had explained the concept of a buffet prior to arriving and had said "there is lots of great food and you can take anything you like, as long as you can eat it all." Our bad. We let her have a few piecs and then divied it up amongst the table and encouraged her to go back for fruit. She did - taking full advantage of the chocolate fountain. Oy!

Edited by MaryIsobel (log)
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