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Dinner 2022


liuzhou
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55 minutes ago, shain said:

Mushroom-katsu (made with mushrooms, semolina and eggs).

Miso and butter mashed potatoes.

Eggs. Beer.

My mind is grappling with this! It looks amazing.  But how did you get such a mixture to hold together so you could bread it and fry it. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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7 minutes ago, Anna N said:

My mind is grappling with this! It looks amazing.  But how did you get such a mixture to hold together so you could bread it and fry it. 

It's like a French semolina cake, but savory. The semolina is cooked on the stove with water until thickened, then you add the eggs, cooked mushrooms, flavorings; and bake. Maybe the semolina can be substituted with flour and allow for skipping the precooking step.

In order to avoid the task of egg wash and breadcrumbs coating, I instead lined the baking pan with breaded before gently pouring the mixture on top, and then also topped with breadcrumbs. Most of it was cought in the baking process, and I'm happy enough with the coverage. 

Slice, and fry. 

Edited by shain (log)
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~ Shai N.

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28 minutes ago, shain said:

It's like a French semolina cake, but savory

Thanks very much for taking the time to explain how you were able to accomplish this. I am trying to keep my admiration in check.🙂

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Right now we have some great weather here at the Bergstraße. This calls for BBQ pretty much everyday, but it seems that the family members carrying mediterranean genes do not support more than 4 consecutive days of pork collar steaks and coarse Bratwurst. Luckily, I know just the thing to get them …

 

Yakitori night. Got two large chickens from the Turkish supermarket, chopped them up and made this …

 

8A834268-76B8-475B-9BC3-9FB9F1A49C2A.thumb.jpeg.bdb93a0c89740b4b8730a32103164ff6.jpeg

 

(the bacon-wrapped tomatoes in the upper right corner is my German way to sneak in a pork product to maintain moral superiority).

 

Regular skewers with tare (mostly thigh and back), bacon-wrapped tomatoes (that count as the vegetable course) and skin.

 

508DA9DF-FE27-46FF-8078-454CB2EC1F11.thumb.jpeg.2a6b80ac1381b11c3edb6a64b212aab2.jpeg

 

Tsukune (ground up „everything else“), served with soy and egg …

 

049F703F-0BAC-43AF-AE35-9240B4FC112D.thumb.jpeg.2aea75d63c8c38ebc6af4ba588e72e6e.jpeg

 

Liver with tare, and just pink in the middle 🤗

 

9F620982-2DAD-4C60-8058-49AE347A59FD.thumb.jpeg.50d4c49b979549f90fddba81852f5832.jpeg

 

Cold soba with tsuyu (and an poached egg that for some reason was added only after the shot).

 

F34BF8F2-974B-4F44-A6F3-484D804BA7B7.thumb.jpeg.b4aaabf100c5f8a4df72067a5c51b24e.jpeg

 

My favourite was thigh, shio tare and some Shichimi Togarashi with extra orange peel.

 

666A1BBA-2320-4721-8369-5B70EDB42399.thumb.jpeg.dbeed45255f2b93f3fe30248655c5bdb.jpeg

 

Enjoyed with a rye highball, that was just right on the spot ☺️

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3 minutes ago, Duvel said:

Right now we have some great weather here at the Bergstraße. This calls for BBQ pretty much everyday, but it seems that the family members carrying mediterranean genes do not support more than 4 consecutive days of pork collar steaks and coarse Bratwurst. Luckily, I know just the thing to get them …

 

Yakitori night. Got two large chickens from the Turkish supermarket, chopped them up and made this …

 

8A834268-76B8-475B-9BC3-9FB9F1A49C2A.thumb.jpeg.bdb93a0c89740b4b8730a32103164ff6.jpeg

 

(the bacon-wrapped tomatoes in the upper right corner is my German way to sneak in a pork product to maintain moral superiority).

 

Regular skewers with tare (mostly thigh and back), bacon-wrapped tomatoes (that count as the vegetable course) and skin.

 

508DA9DF-FE27-46FF-8078-454CB2EC1F11.thumb.jpeg.2a6b80ac1381b11c3edb6a64b212aab2.jpeg

 

Tsukune (ground up „everything else“), served with soy and egg …

 

049F703F-0BAC-43AF-AE35-9240B4FC112D.thumb.jpeg.2aea75d63c8c38ebc6af4ba588e72e6e.jpeg

 

Liver with tare, and just pink in the middle 🤗

 

9F620982-2DAD-4C60-8058-49AE347A59FD.thumb.jpeg.50d4c49b979549f90fddba81852f5832.jpeg

 

Cold soba with tsuyu (and an poached egg that for some reason was added only after the shot).

 

F34BF8F2-974B-4F44-A6F3-484D804BA7B7.thumb.jpeg.b4aaabf100c5f8a4df72067a5c51b24e.jpeg

 

My favourite was thigh, shio tare and some Shichimi Togarashi with extra orange peel.

 

666A1BBA-2320-4721-8369-5B70EDB42399.thumb.jpeg.dbeed45255f2b93f3fe30248655c5bdb.jpeg

 

Enjoyed with a rye highball, that was just right on the spot ☺️

I'll be on the next flight over. Looking forward to some pork collar.

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9 minutes ago, rotuts said:

@Duvel 

 

with your permission only

 

If like to visiting the early fall.

 

Im thinking :  Pork Collars , RedBot40n 

 

a few days on the refirg

 

on an OOni crust  

 

that's as far as ive gotten

 

not a red sauce , 

 

TBD.


That sounds like a plan …

 

Let me explore this pork & fish sauce theme beforehand ☺️

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19 hours ago, MaryIsobel said:

Your stuffed peppers (poblanos?) look like a good thing I could make for my gluten free, pescatarian friend that will be visiting for a couple of days at the end of this month. Recipe or method?

 

It's embarrassingly easy lol.  You could make it more elaborate if you wanted.  If you have homemade enchilada sauce then, of course, use that but I find I'm happy with a doctored up can of it from the store--I usually crush up a beef bouillon cube in a skillet, add the sauce and then add more spices and then heat up.  Broil the peppers (I do it in the CSO on steam broil--500F for 10 mins on each side).  Cool and peel.  Cut a slit.  Stuff with sharp cheddar and beans.  Cover with sauce.  Heat at 350F until bubbly.

Edited by Shelby (log)
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2 hours ago, KennethT said:

I'll be on the next flight over. Looking forward to some pork collar.

 

1 hour ago, rotuts said:

@Duvel 

 

with your permission only

 

If like to visiting the early fall.

 

Im thinking :  Pork Collars , RedBot40n 

 

a few days on the refirg

 

on an OOni crust  

 

that's as far as ive gotten

 

not a red sauce , 

 

TBD.

I suppose this means I'll have to share my room 🙄

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I took a few weeks travelling. I am still behind trying to catch up.

 

This was what I had done for Mother's Day.

 

dcarch

 

Perfect timing from the garden for Mother's Day

1014869388_MothersDay2022.thumb.JPG.1910c1fbdd60b675aafcb298eafaa0c6.JPG

 

Also from the garden, hostas are coming up

 

1456177447_Mothersdayhosta2022e.thumb.jpg.36ea57314d83219aa7a14ec2ed925366.jpg

 

So I made stir fried hostas1046631629_Hostamothersday2022d.thumb.jpg.fc333c78725a12d3b66223e5ee5279eb.jpg

 

Also Blanched white hostas shoots salad with asparagus, also from the garden.

1525956995_HostaMothersDay2022.thumb.jpg.fe3a01ca4d4676f28835b18df6abccd5.jpg

 

Main dish was SV short ribs, but no pictures. People took bites while I was cooking.

 

Happy very late Mother's Day to you all.

 

dcarch

Edited by dcarch (log)
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Thursday night, Pan seared skinless boneless chicken thighs cut into pieces and marinated in a blitzed raw tomatillo, onion, garlic cilantro, lime juice dressing. and then topped with more tomatillo etc sauce and topped with shredded jack cheese and broiled. with a sweet potato and margarita (drink not pictured)

 

IMG_7826.jpg

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37 minutes ago, Shelby said:

It's embarrassingly easy lol.  You could make it more elaborate if you wanted.  If you have homemade enchilada sauce then, of course, use that but I find I'm happy with a doctored up can of it from the store--I usually crush up a beef bouillon cube in a skillet, add the sauce and then add more spices and then heat up.  Broil the peppers (I do it in the CSO on steam broil--500F for 10 mins on each side).  Cool and peel.  Cut a slit.  Stuff with sharp cheddar and beans.  Cover with sauce.  Heat at 350F until bubbly.

Thank you, that sounds good. I could probably even add some shredded pork or beef for her husband and mine

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8 minutes ago, MaryIsobel said:

Thank you, that sounds good. I could probably even add some shredded pork or beef for her husband and mine

Oh for sure!!!  Ronnie loves it with both beans and meat.  I just really love the cheese and pepper so mine is vegetarian usually lol.

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@Tropicalsenior 

 

I deeply respect 

 

that those who bake 

 

make , not only , delicious bread , crusty or not

 

but Buns !

 

and Stiufed Bums !

 

w that chine 

 

and stuffed 

 

Used to get them  in BOS ChinaTown 

 

aromatic  , warm , and no grizzle in the Pork !

 

since I was so on top of those things , ago

 

I also pick up some almond Coolies 

 

1/2 block away

 

and some ' hung '  in the window 

 

Cjar Sui

 

those buns look so delicious 

 

 

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Dinner05152022.jpg

 

"Simple Curry" from The Yogi Cook Book by Yogi Vithaldas and Susan Roberts.  Tilda Basmati rice.  I've been making this curry for over fifty years.  Grilled lamb, store bought naan, mango chutney, lime pickle, garlic pickle, coriander pickle, raisins, not shown.  Regrettably no pappadum.  I ran out of counter space and kitchen electrical capacity.

 

Vithaldas says to improvise.  For the curry I omitted whole cloves and added garam masala made from a Vivek Singh recipe.  The garam masala contains coriander, cumin, green cardamom, black cardamom, cinnamon, mace, cloves, nutmeg, black pepper, and bay leaves.

 

Leftovers planned for tonight.  Maybe someday I will learn to use a bowl.

 

 

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

 

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The Splendid Table Cookbook has a nice overview of different recipe versions of ragu bolognese over the centuries. This is the contemporary ragu bolognese version with a little bit less fat than the “original” one - made with ground beef, pancetta, carrots, celery, onion, tomato paste, white wine and milk (added in small portions over two hours). Overall a very good version and we always like them with the addition of milk which gives it a “silky” texture.

 

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