Dinner 2022

[JoNorvelleWalker]

3 minutes ago, Anna N said:

That beef recipe always called out to me. I never did make it!  One day perhaps. I do miss @Chufi  Yours looks very good. 

 

Thank you, Anna.  The beef was very good.  I am still trying to figure out braising.

 

[Tropicalsenior]

5 minutes ago, Anna N said:

That beef recipe always called out to me

I make it quite often and it is always delicious. The secret is in the long slow browning in the butter, then the long slow simmer. The beef is tender and moist and the broth is unbelievable.

[JoNorvelleWalker]

27 minutes ago, Tropicalsenior said:

I make it quite often and it is always delicious. The secret is in the long slow browning in the butter, then the long slow simmer. The beef is tender and moist and the broth is unbelievable.

 

Do you reduce the broth?

 

[Borgstrom]

First time making poke - will definitely make it again!

 

 

[Duvel]

Yesterday was Father’s Day. Tradition in the part of Germany where I hail from is to take a handcart, load it up with beer and other consumables and head out into the woods. Of course - now being older and so on - my friends and me downsized a bit, left out the handcart, took our families and the kids instead and made a leisurely stroll along the Bergstraße to reach the Gruffalo in the forest …

 

 

Still, there were a few beers involved and someone brought a bottle of Marillenschnaps, which sustained us on the hike …

 

 

We finally ended up at my place to conclude the afternoon with a BBQ and some refreshing beverages. Strangely, no pictures of the prepared food ☺️

 

Edited May 27, 2022 by Duvel (log)

[weinoo]

I confess to using the parboiling with baking soda method for this batch of roasted potatoes:

 

 

which came out nice and crispy (they got a few more CSO minutes after the picture was snapped). And then served with:

 

 

Pan-roasted round bone shoulder lamb chops, pan sauce, and sautéed asparagus.

Edited May 27, 2022 by weinoo (log)

[Shelby]

@weinooRusset potatoes?  Those look awesome.  

 

@Kim ShookI used this recipe for the cake.  Easy and good.  I really would have liked to make your angel food cake, but....I didn't get off my duff early enough lol.

 

The last of the potstickers with an Asian chicken salad

 

 

 

Ronnie smoked a small pork roast and then I SV'd it for BBQ pork sandwiches and potato salad

 

 

 

I'm like @kayband enjoy my potato salad room temp or warm.  This was a particularly good batch for some reason.

 

 

Breakfast again.  Made a ton so Ronnie would have something to eat before he went fishing the next morning.

 

 

Another good catch.  One keeper walleye.  Had enough to give some to my cleaning angel.

 

 

First radishes from the garden

 

 

 

Salad 

 

 

Fried fish again--it's just so good lol.

 

 

 

Next day was @JAZ's chicken piperade again with some asparagus

 

 

 

Last night was venison cheeseburger pizza

 

 

The last of the peony flowers for this year

 

 

 

[KennethT]

@weinoo I second @Shelby - those potatoes look great.  Can you be more specific with the method?

[Ann_T]

So many amazing meals.  Not a good idea to look at this dinner thread at 4:00 AM.

 

@weinoothose potatoes look wonderful.  I know the method of par boiling and then tossing the potatoes back into the pan to dry and rough up the potato 

before roasting, but haven't heard of a baking soda method.

Grilled one of the NY Strips for dinner last night.

Dinner for two.

Served with twice baked potatoes and steamed green beans.

 

[weinoo]

9 minutes ago, Shelby said:

@weinooRusset potatoes?  Those look awesome.  

 

Thank you. I think there were 2 Yukons and 1 Russet, but don't quote me.

 

8 minutes ago, KennethT said:

@weinoo I second @Shelby - those potatoes look great.  Can you be more specific with the method?

 

My confession is that I read the Kenji article about them, and man, is it long winded. But it's essentially what I did...

 

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

 

I used duck fat and didn't do any garlic, just salt and pepper, so after I parboiled the potatoes, I drained them, let them dry in the same pan for a minute or two, then added the duck fat and seasonings to the same pan and tossed them in that. (It's a nonstick 3 quart saucepan, so easy cleanup). To roast, I used the pan that comes with the steam girl, sprayed it with Pam (?), and didn't have any sticking problem at all.  425℉ for 17 minutes, tossed, another 20 minutes, and 5 more minutes or so to finish after stirring.

 

7 minutes ago, Ann_T said:

@weinoothose potatoes look wonderful.  I know the method of par boiling and then tossing the potatoes back into the pan to dry and rough up the potato 

before roasting, but haven't heard of a baking soda method.

 

Thank you - see the article I linked above.

[liuzhou]

Snail pot. A local specialty.

 

Snails, duck feet, garlic, chilli, Sichuan peppercorns, fennel seeds, star anise and other spices.

 

 

 

Edited May 27, 2022 by liuzhou (log)

[TicTac]

3 hours ago, Duvel said:

Yesterday was Father’s Day. Tradition in the part of Germany where I hail from is to take a handcart, load it up with beer and other consumables and head out into the woods. Of course - now being older and so on - my friends and me downsized a bit, left out the handcart, took our families and the kids instead and made a leisurely stroll along the Bergstraße to reach the Gruffalo in the forest …

 

 

Still, there were a few beers involved and someone brought a bottle of Marillenschnaps, which sustained us on the hike …

 

 

We finally ended up at my place to conclude the afternoon with a BBQ and some refreshing beverages. Strangely, no pictures of the prepared food ☺️

 

A great tradition indeed.  You Europeans are still ahead of us North Americans as far as the whole nature/life connection goes....

 

Solid spread as well.  Though those poor plants need a drink (the non-alcoholic variety 😛 )

[Dejah]

On 5/25/2022 at 4:40 PM, Kim Shook said:

 

@Dejah – please excuse my ignorance, but what is the fuzzy stuff on the congee? 

 

For dessert, we shared a crepe cake with mango cream and mango puree from a place in the same center called Mango Mango:

 

Kim:

It's what may be called Pork Floss :
                                                     

The crepe cake reminds me of Vinarterta "also known as Randalín, is a multi-layered cake made from alternating layers of almond and/or cardamom-flavoured biscuit and prunes or sometimes plum jam, the filling usually including spices such as cinnamon, vanilla, cloves, and cardamom" except with mango?

 

 

[Dejah]

1 hour ago, liuzhou said:

Snail pot. A local specialty.

 

Snails, duck feet, garlic, chilli, Sichuan peppercorns, fennel seeds, star anise and other spices.

 

 

 

OMG! "Who could ask for anything more"!

[Duvel]

21 minutes ago, Dejah said:

2 hours ago, liuzhou said:

Snail pot. A local specialty.

 

Snails, duck feet, garlic, chilli, Sichuan peppercorns, fennel seeds, star anise and other spices.

 

 

 

OMG! "Who could ask for anything more"!

Well - now that you ask … the complete absence of either larks' tongues, wrens' livers, chaffinch brains, jaguars' earlobes or wolf nipple chips is somewhat concerning 🙄

Edited May 27, 2022 by Duvel (log)

[liuzhou]

Just now, Duvel said:

Well - now that you ask … the complete absence of either larks' tongues, wrens' livers, chaffinch brains, jaguars' earlobes or wolf nipple chips is somewhat concerning 🙄

 

We only eat them for breakfast!

[Dejah]

Moo Gua from my s-i-l's 2021 garden! These keep well wrapped in newspapers in a cool basement. I did a slow simmer with prok bones, re-hydrated dried oysters, ginger and tangerine peel. Mom always cook this combo with the peel on the melon. Said it's good for health;-)
Soup earlier, followed by Shake 'n' Bake BBQ Chicken in the air dryer

 

                                                                                                        

 

                                                                                     

 

Brother had ice packed a dozen bison strip loin steaks and a dozen pickerel fillets. Not understanding procedure, they tried top take the box as carry-on in the plane to Vancouver instead of cargo. Too late to change, so I had to go and pick the box up and put back into their freezer.  We got some of the steaks! Quick BBQ last night.
Had picked up a bundle of white asparagus at the store. Should have realized they would be tasteless, and they were 😞 Steaks were good tho'!
                                                                                  

                                                                                                        

[heidih]

2 hours ago, Shelby said:

@weinooRusset potatoes?  Those look awesome.  

 

@Kim ShookI used this recipe for the cake.  Easy and good.  I really would have liked to make your angel food cake, but....I didn't get off my duff early enough lol.

 

The last of the potstickers with an Asian chicken salad

 

 

 

Ronnie smoked a small pork roast and then I SV'd it for BBQ pork sandwiches and potato salad

 

 

 

I'm like @kayband enjoy my potato salad room temp or warm.  This was a particularly good batch for some reason.

 

 

Breakfast again.  Made a ton so Ronnie would have something to eat before he went fishing the next morning.

 

 

Another good catch.  One keeper walleye.  Had enough to give some to my cleaning angel.

 

 

First radishes from the garden

 

 

 

Salad 

 

 

Fried fish again--it's just so good lol.

 

 

 

Next day was @JAZ's chicken piperade again with some asparagus

 

 

 

Last night was venison cheeseburger pizza

 

 

The last of the peony flowers for this year

 

 

 

 

Your fresh fish and your frying skills,n and your garden asparagus - jealous!  Lovely radishes - did they have a nice bite/ Also the greens/tops  - do you use them. I'm a big fan when they are so fresh - either raw if tender enough or cooked. I used to heavily sow seeds i a big pot just to have the greens to snip. The sprout so quickly. Must get on that again.

[Anna N]

42 minutes ago, Duvel said:

Well - now that you ask … the complete absence of either larks' tongues, wrens' livers, chaffinch brains, jaguars' earlobes or wolf nipple chips is somewhat concerning 🙄

I can deal with those as long as you leave out the silk worms. 

[Anna N]

36 minutes ago, Dejah said:

Soup earlier, followed by Shake 'n' Bake BBQ Chicken in the air dryer

It is the eclecticism of your meals and your cooking methods that appeal so much to me! 

[Shelby]

1 hour ago, heidih said:

 

Your fresh fish and your frying skills,n and your garden asparagus - jealous!  Lovely radishes - did they have a nice bite/ Also the greens/tops  - do you use them. I'm a big fan when they are so fresh - either raw if tender enough or cooked. I used to heavily sow seeds i a big pot just to have the greens to snip. The sprout so quickly. Must get on that again.

The white (I think they are called icicles???)ones are spicy.  I just ate one.  I have cooked the greens and I do like them.   I like roasted radishes too....need to make those soon.

[Annie_H]

5 hours ago, TicTac said:

Though those poor plants need a drink (the non-alcoholic variety 😛 )

Tomatoes don't mind being a bit thirsty. The top left plant seems to be mulched with dry mater. I use straw. The leaves look fine and healthy. The worst crime is overwatering. They hate wet feet. The fuzzy on their stems are all root hairs. Underground they know how to seek out moisture and hold onto it. Above ground they will take on all they can get from moisture in the air and damp dewey mornings.

 

5 hours ago, weinoo said:

My confession is that I read the Kenji article about them, and man, is it long winded. But it's essentially what I did...

I saw that last month or so---maybe the at-home video. Forgot all about it. Putting it on my list to try.

 

 

Edited May 27, 2022 by Annie_H (log)

[Annie_H]

Tried a new-to-me crispy skinned salmon. My stovetop was packed with weekend prep. Potato salad, dog food, RG buckeyes, mixed grain salad. I usually have good success skin side down in a cast iron skillet. Even without turning I often get more albumin than I like. Onto the steel sheet pan with the prosciutto and artichokes. (cold sheet pan). My broiler has two settings. Hot and XXHot. Even middle rack. Watch it like a hawk. Tamari a few hours in the fridge, then miso glaze, sesame seeds and palm sugar. No turning, no albumin. Crispy skin, rare-med-rare. Oddly very smoky but not enough to set off the 10+ smoke alarms--I had a chirping a few nights ago and had to find out which one had the dying battery. (I buy a couple new ones every year and set them up with the old ones). Pony wall above the kitchen run. 

This is near tweezer plating or close for me. Except for the chives I yanked from the planter without clippers or a pocket knife handy. And the lemon seed. Horrors. 😜

 

 

 

[Annie_H]

Another quick roasted vegetables because Sunday will be a big mixed grill meat fest. 

[heidih]

18 minutes ago, Annie_H said:

Tried a new-to-me crispy skinned salmon. My stovetop was packed with weekend prep. Potato salad, dog food, RG buckeyes, mixed grain salad. I usually have good success skin side down in a cast iron skillet. Even without turning I often get more albumin than I like. Onto the steel sheet pan with the prosciutto and artichokes. (cold sheet pan). My broiler has two settings. Hot and XXHot. Even middle rack. Watch it like a hawk. Tamari a few hours in the fridge, then miso glaze, sesame seeds and palm sugar. No turning, no albumin. Crispy skin, rare-med-rare. Oddly very smoky but not enough to set off the 10+ smoke alarms--I had a chirping a few nights ago and had to find out which one had the dying battery. (I buy a couple new ones every year and set them up with the old ones). Pony wall above the kitchen run. 

This is near tweezer plating or close for me. Except for the chives I yanked from the planter without clippers or a pocket knife handy. And the lemon seed. Horrors. 😜

 

 

 

oh horrors - a seed & the slice is not grilled  I'd be grateful and honored to be at your table any day. Your palette of flavors and generous use of an assortment of vegetables hits my sweet spot.