Dinner 2022

[AlaMoi]

butterflied shrimp tempura prep with pan toasted orzo . .

[Norm Matthews]

Charlie has a car meet today so dinner was quick, easy and early. It was grilled steak.  

Edited June 3, 2022 by Norm Matthews (log)

[Okanagancook]

Nice grill marks Norm!

[Owtahear]

This past weekend.  Too many ribs on a small weber and learning how to grill on a brand new Weber Genesis 435 put together the day before.   Lessons learned.    Cooking for 14 people is not fun.

 

 

[liuzhou]

11 hours ago, shain said:

Served with a simple sesame based dipping sauce and lao-gan-ma.

 

Which lao ganma product? There are several. In the USA, they list ten different products; in China even more.

 

Just saying lao gan ma is like just saying served with Heinz.

Edited June 4, 2022 by liuzhou (log)

[JoNorvelleWalker]

2 hours ago, liuzhou said:

 

Which lao ganma product? There are several. In the USA, they list ten different products; in China even more.

 

Just saying lao gan ma is like just saying served with Heinz.

 

My last night's dinner was served with Heinz.  Good it was too.

 

[liuzhou]

1 minute ago, JoNorvelleWalker said:

 

My last night's dinner was served with Heinz.  Good it was too.

 

 

All 57 varieties?

[JoNorvelleWalker]

22 minutes ago, liuzhou said:

 

All 57 varieties?

 

Without further qualification Heinz means ketchup.  Granted Heinz offers at least half a dozen varieties of ketchup.

 

[liuzhou]

3 minutes ago, JoNorvelleWalker said:

 

Without further qualification Heinz means ketchup.  Granted Heinz offers at least half a dozen varieties of ketchup.

 

 

Plus many other things. I'm fairly sure most people in the UK associate Heinz with baked beanz more than anything.

 

[JoNorvelleWalker]

Just now, liuzhou said:

 

Plus many other things. I'm fairly sure most people in the UK associate Heinz with baked beanz more than anything.

 

 

I am not in the UK.

 

[liuzhou]

3 minutes ago, JoNorvelleWalker said:

 

I am not in the UK.

 

 

Neither is @shain.

 

You said that Heinz without further qualification means ketchup. Not for everyone. That's all.

Edited June 4, 2022 by liuzhou (log)

[JoNorvelleWalker]

8 minutes ago, liuzhou said:

 

Neither is the @shain

 

https://jewlicious.com/2015/08/heinz-is-ketchup-everywhere-but-israel/

 

However I understand the law has since been revised and once again Heinz is ketchup in Israel.

 

[JoNorvelleWalker]

https://forums.egullet.org/topic/128205-butter-braised-beef-dutch-draadjesvlees/

 

Served with Molly Stevens braised potatoes with garlic and bay leaves.  Also leftover broccoli rabe.  The texture of the undercooked dried out broccoli rabe was still bizarre but the potatoes were a revelation.

 

One problem with the braised potatoes was the vessel I had used.  I chose a small donabe that just contained the potatoes in one layer.  The cooking part went fine but I was afraid I had ruined the donabe.  It took an awful lot of scrubbing.  I can't quite afford another braising pot at the moment, but the smallest Falk rondeau is calling.

 

The braised beef is so good.  I noticed one of the nails on my plate at one point but when I was done eating it wasn't there.  I wonder if the Dutch remove them before service?

 

[shain]

7 hours ago, liuzhou said:

 

Which lao ganma product? There are several. In the USA, they list ten different products; in China even more.

 

Just saying lao gan ma is like just saying served with Heinz.

 

True. Chili flakes with douchi.

[Annie_H]

Pizza in Teglia alla Romana

 

[Duvel]

17 hours ago, Kim Shook said:

 

@Duvel – how do you make the sauce for your fried noodles?  I have tried to do fried noodles before but had trouble with the sauce ending up in a pool on the bottom of the dish and the noodles being high and dry.  Your sauce seems to cling nicely to the noodles. 

 

It is not really a sauce. Boil noodles (whatever is there) in salted water. Drain. Fry some proteins, veggies (again, whatever is there) plus spring onions/garlic/ginger as aromatics, then return the drained noodles to the wok and add dark soy sauce (maybe 2-3 Tbsp), same amount of sweet cooking wine, some MSG and a little fish sauce. Give it a good stir, close the heat and give it a minute more to mingle. Stir again and serve. They are “dry” after that, so no puddle of liquid at the bottom of the pan.
 

I like to add some Sichuan peppercorn oil and some chili crisp on my portion.

Edited June 4, 2022 by Duvel (log)

[Annie_H]

On 6/1/2022 at 1:47 AM, Borgstrom said:

Some yakitori, asparabacon and yakionigiri (amongst other things)on the new grill for Memorial Day.

I first saw one in use at MomofukuKo. They use the real deal but I have the imposter Thaan (sp) brand. Still burns long and clean. Unless a bit of grease hits the coals. And reusable. Some start the heating process in a hot oven. I just use my chimney starter with some cooking oil on lots of newspaper and a torch. 

I had my eye on one of these for a while being so portable. HIBACHI But ended up just using something I have next to our outdoor table. 

 

 

 

Edited June 4, 2022 by Annie_H (log)

[liuzhou]

34 minutes ago, Duvel said:

It is not really a sauce.

 

Right. Most Chinese and most SE Asian cuisine's cooking doesn't use what western cooks think of as sauces. Any liqiudy elements to the dish are just what we cook it in. Most dishes are much drier than western food. I'll grant there are exceptions, but not many!

I always crack up at YouTube videos telling me how we cook food here and they all get to the "make the sauce" part. That's when I spit at the screen!

Sauce on fried noodles does not compute.

Edited June 4, 2022 by liuzhou (log)

[Dejah]

9 hours ago, JoNorvelleWalker said:

 

Without further qualification Heinz means ketchup.  Granted Heinz offers at least half a dozen varieties of ketchup.

 

 

Hot and Spicy is our go to, especially with scrambled eggs and chips.

 

[Shelby]

On 6/1/2022 at 9:42 PM, Smithy said:

Smoked salmon pasta Alfredo, with additions: red bell pepper, ramps, shishito peppers, asparagus, parsley. The usual Alfredo components of butter, cream and parmesan. (It's been recently asserted here that the cream -- or is it the butter? -- doesn't actually belong, but this is the way I learned it from Lynne Rosetto Kasper's radio show.)

 

 

Pepper and/or Danish smoked salt at the table. Could have used more sauce, but the flavors were good and well-balanced. 

 

Now, for a note about those shishito peppers: I've been reading about them here from the enablers. I spotted them in the store and decided to see what the fuss was about. I tried blistering half that package but cooked them to a crisp. Out they went. This finished dish has a handful of shishitos sliced, then sweated along with the red pepper and ramp heads before more ingredients were added. The raw shishitos tasted unfortunately like green bell peppers. That is not a compliment. The cooked shishitos blended in well enough that I can't say much about them. My question to the shishito aficionados is: what is special about them? 

That pasta looks so good. 

 

I am a shishito-head.  There is a fine line between the blistering and burning for sure.  I like to blister them, turn the heat off and put a lid on the pot for a bit.  Then sprinkle with sea salt and squirt fresh lemon juice all over.  Makes them a bit more tender imo.  I don't eat them raw.  I will say that the ones we grew in the garden had way more taste than the ones that I've bought at the store.  Mine were hotter, too.

 

 

Catching up.  Getting a lot of nice radishes from the garden.

 

 

 

Made a roasted mushroom salad

 

 

Turkey sandwiches

 

 

Lasagna

 

 

No plated pictures because it fell apart like a big mess.

 

Fried chicken on Sunday

 

 

 

Ronnie grilled some lamb chops for Memorial Day.  Asparagus, potatoes and breaded tomatoes on the side.

 

 

 

Lemon posset for dessert

 

 

Felt like eating Asian-ish..but wanted salad so I made two along with some potstickers

 

Pork noodle salad

 

 

Asian chicken salad

 

 

 

 

My cleaning angel brought me another huge bunch of her delicious strawberries.  Heavenly.  I made some vanilla ice cream in the Ninja Creami

 

 

 

Ronnie went fishing on Thursday and came home with more lovely walleye.  Also a crappie and some bass.  As he was leaving the lake the game warden informed him the lake and the campgrounds were closed indefinitely due to blue-green algae.  So, no more fishing at his favorite lake.  So sad for all of the campers too.

 

Anyway, walleye for dinner last night along with some mustard greens from the garden.

 

 

 

 

 

 

 

 

[Dejah]

@ShelbyAmazing meals every time! I get shisito peppers from a gardening friend when they come in. I love them. Have never seen them in the stores here. Mustard greens, collards, and turnip greens are also something I never see here, and I love them all . Haven't been across the border for over 2 years. That's when I get my feed of all the greens.

It's fighting with the crazy weather lately - unbelievable winds, rain, and night time temps hitting the 0C range.
Some meals have been A & W burgers or Domino's Pizza ( I am hopeless making my own!)

I did do up a couple of meals. With Chinese sausage, cured pork belly, salted duck eggs, all cooked with Jasmine rice. Stir-fried some Shanghai bok choy - gotta have my veg!

                                                                           

                                                                                    

 

Put in some stirring time and put together Saffron Risotto with Shrimp and Peas.

 

                                                                                     
 

                                                                                                                       Split a DQ Tropical Blizzard for dessert!

 

        

 

[Borgstrom]

3 hours ago, Annie_H said:

I first saw one in use at MomofukuKo. They use the real deal but I have the imposter Thaan (sp) brand. Still burns long and clean. Unless a bit of grease hits the coals. And reusable. Some start the heating process in a hot oven. I just use my chimney starter with some cooking oil on lots of newspaper and a torch. 

I had my eye on one of these for a while being so portable. HIBACHI But ended up just using something I have next to our outdoor table. 

 

 

 

Good idea on using oil when starting the charcoal - I’ll have to try that next time.

 

I just picked up the chimney that doubles as a used-charcoal storage container — clever!

 

[Ann_T]

@Shelby, I love your posts.  And I would be happy with every one of your meals, especially the fried chicken.  

 

Wednesday night's dinner. 

Chicken legs and thighs.

Roasted with lemon and olives. Served with roasted potatoes.

 

Tuesday night's dinner.

Baby back ribs on the grill.

Presalted and seasoned "Greek" style.

Last night's dinner.

Picked up two four pound Sterling Silver Top Sirloin roasts on Thursday.

On sale. Cut both in half and vacuumed packaged three of them and kept one out.

Presalted and left in the fridge for 30 hours, until late yesterday afternoon.

Moe took it out of the fridge to warm up a bit and had the oven preheated to 500°F before I got home from work.

Browned the roast in cast iron skillet and into the oven for just 20 minutes. Removed at 118°F and left to rest while the Yorkshire Puddings were baking. Dinner ready in an hour from the time I walked in the door.

[KennethT]

2 hours ago, Ann_T said:

@Shelby, I love your posts.  And I would be happy with every one of your meals, especially the fried chicken.  

 

Wednesday night's dinner. 

Chicken legs and thighs.

Roasted with lemon and olives. Served with roasted potatoes.

 

Tuesday night's dinner.

Baby back ribs on the grill.

Presalted and seasoned "Greek" style.

Last night's dinner.

Picked up two four pound Sterling Silver Top Sirloin roasts on Thursday.

On sale. Cut both in half and vacuumed packaged three of them and kept one out.

Presalted and left in the fridge for 30 hours, until late yesterday afternoon.

Moe took it out of the fridge to warm up a bit and had the oven preheated to 500°F before I got home from work.

Browned the roast in cast iron skillet and into the oven for just 20 minutes. Removed at 118°F and left to rest while the Yorkshire Puddings were baking. Dinner ready in an hour from the time I walked in the door.

That's an amazing color on the chicken skin, and the chicken looks moist and succulent.  What do you do to get it that way?

[BeeZee]

Grilled swordfish (broke during transfer to my plate), corn/black bean salad.