Dinner 2022

[KennethT]

2nd Seder take out sushi

 

[Norm Matthews]

I finished Tuesdays brisket today. Charlie invited people over. I also made potato salad, coleslaw, bread and (not pictured) BBQ beans.

[JoNorvelleWalker]

Last night...

 

 

Unashamedly Martin's Potato Roll.

 

[gfweb]

15 minutes ago, JoNorvelleWalker said:

Last night...

 

 

Unashamedly Martin's Potato Roll.

 

 

Martin's is the real thing.

[Dejah]

Came thru' a major spring blizzard middle of the week. It was a Colorado low that swept thru' the prairies, dropping 30-80 cm of snow and gusty winds up to 80km in some areas.
We fared ok with maybe 30cm snow in the city. Wind made it challenging, whipping up some hard drifts. Thank goodness there were no power outages.

 

I cooked up a prime rib so as to have cold cuts if needed. The oven helped warm the kitchen. I had a rib bone with tomato jam, a gift from a friend

                                                                                                             

                                                                                              

Finally getting to use some of the spices a friend who gifted me the tagine and lovely spices (Ras el Hanout, cumin, and saffron) from Algeria. Made Moroccan Chicken Tagine
 

                                                                                                                 

 

                                                                                                                                                                                                                                     

 

AAA Beef Tenderloin is on sale @$12.99 / lb at Real Canadian Superstore. I picked one up for $89.00, and cut it up = 11x7oz steaks plus 3 meals of stir-fry from the trimmings. Used some up to make Beef Tomato and Egg stir-fry

 

                                                                                           

                                                                                        

Edited April 17, 2022 by Dejah (log)

[weinoo]

13 hours ago, KennethT said:

2nd Seder take out sushi

 

Is it worthy? From...????

[weinoo]

2nd seder for us...Erwin had posted earlier in the week that they'd received their first shipment of spargel, so...

 

 

Spargel with jäegerschnitzel (mushroom gravy on the side). Buttered potatoes. And a nice Salomon grüner to go along.

 

A little bit about spargel...Why Germany Calls The Spargel Vegetable 'White Gold'

[KennethT]

37 minutes ago, weinoo said:

 

Is it worthy? From...????

It was perfectly ok.  The rice was a bit mushy and gluey, but the fish was decent.  It was from Ennju - we had never had it from there, and I read an Eater article a few weeks ago listing them as one of the best of the more affordable sushi places in Manhattan.  Also, it turns out that they're closing at the end of June.  But, personally, I feel like the quality of sushi at Kanoyama is much better and only slightly more expensive ($25 vs $22 for a similar set) but also includes a salad and miso soup whereas the Ennju included nothing.

[Duvel]

39 minutes ago, weinoo said:

2nd seder for us...Erwin had posted earlier in the week that they'd received their first shipment of spargel, so...

 

 

Spargel with jäegerschnitzel (mushroom gravy on the side). Buttered potatoes. And a nice Salomon grüner to go along.

 

A little bit about spargel...Why Germany Calls The Spargel Vegetable 'White Gold'

That’s the real deal - fantastic 🤗

[shain]

We had some decent wood-fire oven pizzas take-away before Passover. Not exactly masterfully made... But tastes fine.

 

Cheesy polenta with mushrooms.

Tomato sauce, smoked motz, roasted onion, cilantro, roasted garlic.

 

 

 

[Duvel]

I am presented with the challenge to motivate the rest of the family to head out again after we’ve reached the hotel after a long day of exploring Paris. Today I managed to lure them 800 m away from the hotel to reach La Manufacture, a cozy neighborhood brasserie …

 

 

 

There was some odd Teddy bear theme going on - in the whole street actually …

 

 

 

 

 

A Suze-Tonic for starters … interesting.

 

 

Bacalhau croquettes …

 

 

Deviled eggs (my wife complained how I would eat that in a restaurant, but I really felt like it) …

 

 

Little one wanted octopus (of course) …

 

 

And beef tartare for us …

 

 

We were not alone. The fashion avant-garde had dinner at the next table …

 

 

Quite full we headed home …

 

 

Dessert were two Macarons in the hotel 🤗

 

Edited April 17, 2022 by Duvel (log)

[farcego]

beef back ribs for last night. Certainly I should have marinated them better/longer. Let's see next time

Edited April 17, 2022 by farcego (log)

[farcego]

8 hours ago, weinoo said:

2nd seder for us...Erwin had posted earlier in the week that they'd received their first shipment of spargel, so...

 

 

Spargel with jäegerschnitzel (mushroom gravy on the side). Buttered potatoes. And a nice Salomon grüner to go along.

 

A little bit about spargel...Why Germany Calls The Spargel Vegetable 'White Gold'

 

Delicious, fresh, but also preserved, some regions in spain (just a couple) grow terrific ones, but the average ones you may get came from overseas (Peru, and, maybe China?)

[Shelby]

3 hours ago, Duvel said:

I am presented with the challenge to motivate the rest of the family to head out again after we’ve reached the hotel after a long day of exploring Paris. Today I managed to lure them 800 m away from the hotel to reach La Manufacture, a cozy neighborhood brasserie …

 

 

 

There was some odd Teddy bear theme going on - in the whole street actually …

 

 

 

 

 

A Suze-Tonic for starters … interesting.

 

 

Bacalhau croquettes …

 

 

Deviled eggs (my wife complained how I would eat that in a restaurant, but I really felt like it) …

 

 

Little one wanted octopus (of course) …

 

 

And beef tartare for us …

 

 

We were not alone. The fashion avant-garde had dinner at the next table …

 

 

Quite full we headed home …

 

 

Dessert were two Macarons in the hotel 🤗

 

I've learned to have some sort of bib or napkin while I'm reading about your trip to mop up my drool.

 

That tartare..oh my.  I sneak slivers of raw venison and steak all the time (no lectures please lol) so I know I'd love that...never had it.  

 

And...it's Easter.  One must have deviled eggs for Easter.  It's a southern thing here in the states, maybe, but it's a must at my house now and all when I was growing up and Grammy and Mom made Easter dinner.

[weinoo]

10 minutes ago, farcego said:

 

Delicious, fresh, but also preserved, some regions in spain (just a couple) grow terrific ones, but the average ones you may get came from overseas (Peru, and, maybe China?)

 

Belgium and Holland.

[heidih]

34 minutes ago, farcego said:

beef back ribs for last night. Certainly I should have marinated them better/longer. Let's see next time

 

Beef ribs are not my favorite but with them I especally do not understand thinking your marination was an issue. What was not good about them? To me having done a lot of ribs from both beef and pork - it is tha cooking method that imparts/affects ideal texture. The brushed on sauce - well ok but that is not the definng factore to me.

[farcego]

Just now, heidih said:

Beef ribs are not my favorite but with them I especally do not understand thinking your marination was an issue. What was not good about them? To me having done a lot of ribs from both beef and pork - it is tha cooking method that imparts/affects ideal texture. The brushed on sauce - well ok but that is not the definng factore to me.

mmm, actually, was my first trial of beef ribs.. so maybe I just don't like them as I like pork ribs?

That's why I may give them another shot, but you may be right, maybe I was expecting something more fatty and meltier like the pork ones, so after reading your post, maybe it is just that I don not like much the product?

I'll give just another shot, just in case as I never tried them, so it was easier to me to think my failure rather than it is a product not much of my taste?

 

Thanks!

[Margaret Pilgrim]

3 hours ago, Duvel said:

I am presented with the challenge to motivate the rest of the family to head out again after we’ve reached the hotel after a long day of exploring Paris. Today I managed to lure them 800 m away from the hotel to reach La Manufacture, a cozy neighborhood brasserie …

 

 

 

There was some odd Teddy bear theme going on - in the whole street actually …

 

 

 

 

 

A Suze-Tonic for starters … interesting.

 

 

Bacalhau croquettes …

 

 

Deviled eggs (my wife complained how I would eat that in a restaurant, but I really felt like it) …

 

 

Little one wanted octopus (of course) …

 

 

And beef tartare for us …

 

 

We were not alone. The fashion avant-garde had dinner at the next table …

 

 

Quite full we headed home …

 

 

Dessert were two Macarons in the hotel 🤗

 

I know every building you show us.    I'm not quite in tears, but am so very happy for you (and sad for me!)

[farcego]

39 minutes ago, weinoo said:

 

Belgium and Holland.

Maybe, but I would suspect they are more in the central-european market?

In spain you often see then as Origin Peru (not sure about china?), and the companies sometimes play with branding so they may look from the famous local spots. Just like with chikpeas, a few well appreciated regions in spain that still grow them, but you end up in the store with branding using regional names evocating this regions, with a small product of north America (Canada and US).

 

TBC, nothing against overseas products, but against playing with names etc to attract costumers  too close to break legal labeling (probably all us here in this forum check labels all the time, but not the majority of people)

[Norm Matthews]

Our Easter dinner was ham baked with a glaze made with 1 part Boar's Head Brown Sugar and Spice Ham glaze and 3 parts Apricot preserves.  After a taste, I added a little more ham glaze.  The green beans were @Shelby recipe except I didn't have any almonds or Feta so I left out nuts and used Swiss cheese.  The deviled eggs were made with mayo, Dijon mustard, sweet pickle relish and some powdered Ranch dressing mix.  Everything else was leftover from yesterday.

PS looks like I need to clean the lens on my phone camera.

Edited April 17, 2022 by Norm Matthews (log)

[Shelby]

19 minutes ago, Norm Matthews said:

Our Easter dinner was ham baked with a glaze made with 1 part Boar's Head Brown Sugar and Spice Ham glaze and 3 parts Apricot preserves.  After a taste, I added a little more ham glaze.  The green beans were @Shelby recipe except I didn't have any almonds or Feta so I left out nuts and used Swiss cheese.  The deviled eggs were made with mayo, Dijon mustard, sweet pickle relish and some powdered Ranch dressing mix.  Everything else was leftover from yesterday.

PS looks like I need to clean the lens on my phone camera.

Looks really good.  I'm now wanting ham....need to buy a smaller one for us.  And, yeah, those beans are the bomb.

[KennethT]

I ran out of my homemade curry pastes a long time ago, so one of the priorities this weekend was to rectify that.  I was planning to do a few different ones, but I only managed to make pork stock, some Bak Kut Teh and this Nyonya coconut-less chicken curry, called Ayam Buah Keluak.  Of course, I can't get any buah keluak here (they're a type of Indonesian/Malaysian nut sometimes called "black diamonds") but I will try to find some when I'm in Malaysia next winter.  So this is the buah keluak-less curry:

 

[liuzhou]

2 hours ago, weinoo said:

maybe China?

 

China does grow white garlic (in Shandong province), but in very limited quantities. In fact, asparagus of any sort is quite a recent find here. Five years ago I was lucky to see it once a year; now the regular green kind is in most supermarkets.

I seriously doubt much, if any, white asparagus is exported. At least for now.

I still prefer English asparagus in its short season. Perfection.

Edited April 18, 2022 by liuzhou (log)

[gfweb]

Deviled eggs with candied bacon (highly recommend), potato salad, smoked pork tenderloin/lingonberry sauce with charred asparagus in a light vinaigrette

 

[farcego]

37 minutes ago, liuzhou said:

 

China does grow white garlic (in Shandong province), but in very limited quantities. In fact, asparagus of any sort is quite a recent find here. Five years ago I was lucky to see it once a year; now the regular green kind is in most supermarkets.

I seiously doubt much, if any, white asparagus is exported. At least for now.

I still prefer English asparagus in its short season. Perfection.

You quoted @weinoo  but i wrote that.

Yes, I was unsure. for years they use to came from Peru for the factories, where often they are processed. But I have somehow the thing of having seen them tinned with origin China. I'll check and if i found something, I'll post. Never had engish asparagus. I assume from a quick search they are green. Are they wild or cultivated? (i.e. in spain there are both wild, and cultivated greens, quite different)