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Dinner 2022


liuzhou
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And now my dinner today, as simple as it can be, fries and duck eggs. The fries are "fried" with some old onion I had, and some garlic cloves, and then, the ducks eggs for just a minute or so. Simple, not to complicated, and very nice :D

 

HUEVOS-PATO.JPG

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Posted (edited)
7 minutes ago, farcego said:

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) 

 

Sorry. Pressed the wrong quote button.

Yes, English asparagus is green. It is cultivated, but has an extremely short season, about one month usually in May or June depending on weather conditions. This year it has arrived earlier in April.

https://britishasparagus.com/

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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2 hours ago, farcego said:

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)


what the fuck are you talking about?

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Mitch Weinstein aka "weinoo"

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My eGullet FoodBog - A Tale of Two Boroughs

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12 minutes ago, weinoo said:


what the fuck are you talking about?

"te calme" I think he/she just refers to odd marketing packaging, Half the time you can't find origin because the brander wants to push a oerceived preference. So you can read "processed in USA"  but origin if they even print it requires a Sherlock Holmes magnifying glass.Or as the poster noted they twist words to mimic a desired region. XX whatever - not from there but not a legal lie.. As @blue_dolphin has noted she lives near major US strawberry territory and among all the other growers Driscoll is there so if they use Oxnard as a tool it creates an impression. As always I could be way off base.

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10 hours ago, weinoo said:

 

Belgium and Holland.


Or maybe … France*

 

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—-

* Of course the best one comes from Badische Bergstrasse & the Palatinate, Germany. To be featured soon here …

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1 hour ago, Duvel said:

Or maybe … France*

 

Definitely...but I do think the ones at Katja come from Holland or Belgium - I'll try to get a picture the next shipment.

 

And we look forward to seeing how you like to prep and eat them. FWIW, at Katja they are trimmed, peeled almost to the top; the trimmings are then used to make a stock. The spargel is poached in that stock, which has a little added sugar; evidently helps bring out the natural sweetness.

 

How do like them? Hollandaise? Drawn butter?

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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2 hours ago, weinoo said:

FWIW, at Katja they are trimmed, peeled almost to the top; the trimmings are then used to make a stock. The spargel is poached in that stock, which has a little added sugar; evidently helps bring out the natural sweetness.


Yeap, that‘s how I do it as well. The resulting „stock“ is used as a base for Spargelsuppe as well …

 

2 hours ago, weinoo said:

How do like them? Hollandaise? Drawn butter?


I am a Hollandaise guy through and through. And despite my love for Schnitzel I do prefer my Spargel with a selection of hams (both raw & cooked), chopped hard boiled eggs and parsley. But I‘ll prep some next weekend when I am back home.

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13 hours ago, gfweb said:

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

 

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That dinner is a thing of beauty.

 

My Easter was pretty much a bust. Steamed the ham over some cranberry juice, per a recipe I'd read. Meh. I prefer it baked. Deviled eggs were off because I was out of Dijon and had to use regular yellow mustard. Thumbs down. Corn casserole was dry. Not certain why. Asparagus and fruit salad passed muster.

 

The tres leches cake from the Mexican bakery was to die for, though. We ate half of it and sent another quarter home with kids.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, Duvel said:

And despite my love for Schnitzel I do prefer my Spargel with a selection of hams

Yes - like...

 

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And some rye croutons!

 

Last night...

 

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Stir-fried tofu with mixed vegetables. Jasmine rice.

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Mitch Weinstein aka "weinoo"

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My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Today we took the closest brasserie to our hotel - it was all I could make the others move towards to.

 

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Beer & alcohol-free cocktails to start with …

 

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Ribeye with Roquefort sauce for me …

 

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Bavette with onion gravy for my wife …

 

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And salmon tartare for the little one …

 

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Plus chocolate lava cake & vanilla icecream for the rest of the family …

 

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And a pastis for yours truly 🤗

 

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Edited by Duvel (log)
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40 minutes ago, Duvel said:

And salmon tartare for the little one …

Do love his adventurous palate. ❤️ 

I grew up in a small southern redneck town. First summer job at 15 was TastyFreeze. ---made up for it since then. 

 

Sunday Land and Sea. Lamb and shrimp. Lamb usually means mashed potatoes and greens. Too many good roots and veg in the crisper so I made a roasted veg tray. Golden beets and purple veg can get ugly roasted---brown. Left the beets whole and the sweet potatoes in big slices. Sliced them out of the oven to keep their color. Should have kept the carrots whole as well. Will do this from now on. My pop will love this when I visit. He loves sweet potatoes and doubt he has ever had purple. My mother boils to death, then leaves them in the water for ever. And no seasoning. Watery and tasteless. 

 

No sauce or gravy needed. Just the roasted garlic and lemon. Sautéed the beet greens and mostly on my plate. 

 

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Edited by Annie_H (log)
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@gfwebThat bacon in the eggs looks wonderful.  I need to remember to do that.

 

@JoNorvelleWalkerYum on the pasta dish.  

 

Venison cheeseburger pizza, peppers and mushrooms

 

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The usual broccoli salad and (very) hot wings to go along with the first USFL games

 

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And then Easter

 

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Prime rib done at 220F until 125F in the center and then rested for a while.  After that put under the broiler for a tiny bit

 

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Crab puffs

 

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Not quite @weinoo's spargel, but inspired by a bit......I've had this canned asparagus (I know, I know, but I like it) from Spain forever and thought it sounded good.  Especially since I only had those two sprigs of asparagus ready from my garden.

 

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Broccoli with cheese sauce (Ronnie had a baked potato, too, to put that on)

 

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This wine to go with

 

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Anyone that knows me around here knows that I am perfectly happy--even prefer--my Franzia boxed wine :) .  I know NOTHING about wine.  But this was good.  Dry...but fruity.  

 

Fruit salad

 

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Boughten raspberry pie that is to die for.  

 

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@DuvelYour little guy loves octopus. I salivate every time I see his plate. Have never cooked any myself other than the dim sum curried baby octopus.
I am tempted to pic up a package of this - on sale at our supermarket this week. It's already cooked. So if I sliced it up and sauteed quickly, would it be like what your son has? Or do you cook it from raw?
Cooked Octopus Tentacles

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Dejah

www.hillmanweb.com

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