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Dinner 2023


liuzhou
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Being of the Scottish persuasion, I was raised in the knowledge that New Year is much more important than Christmas and should be marked appropriately with a suitable dinner. This will come together slowly over the course of the day (or longer) with most of the work being done by the slow cooker while I doze.

 

There is a chicken carcass simmering away with suitable aromatics. A large chunk of JInhua ham has been added. Some quails will follow.

 

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Carcass

 

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Carrot

 

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Chinese Celery

 

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Jinhua Ham

 

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Onion

 

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White Peppercorns

 

To be continued...

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

 

The Kitchen Scale Manifesto

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Heading into the New Year on a healthy note.  Blue oyster mushrooms from my garage with a wild/brown rice mix and salad greens.  The recipe called for swiss chard but none was to be found so the lettuce was pressed into service.  Finished with Red Boat fish sauce.  

 

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The mushrooms earlier today.

 

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Edited by Steve Irby (log)
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Mussels meuniere here tonight. My husband likes to have some fettuncine with it, so bought some fresh today. Baguette and some white wine to go with.

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Cornish game hen.  I always try to dine after midnight so that if I choke I will still have made it to another year.

 

Much method rotuts.

 

 

 

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

 

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Traditional Japanese New Years eve fare: Kamo nanban soba - soba noodles in dashi, topped with grilled spring onion and duck breast …

 

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Mise for a simple dinner...

 

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Turn that into...

 

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Spaghetti with Périgord black truffle (tuber melanosporum).  

 

Melt butter in pan, add shavings and a bunch of grated black truffle to butter.  Toss spaghetti in butter/truffle, add parmesan and some pasta cooking water to make a somewhat creamy sauce. Top with slices of black truffle, parmesan, and a little parsley. One of the simplest and greatest dishes.

 

Cooked Rancho Gordo Marcella beans, baked with bread crumbs and olive oil, to start.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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

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Snacky stuff for New Year's Eve.  We were in bed before 9:30 lol.  Couldn't even make it to the end of the Georgia game.

 

Shrimp cocktail--shrimp from Misfits and surprisingly good.

 

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Deviled eggs and cheeses--one cheese was a lavender fennel goat cheese, also from Misfits and also really good.

 

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Duck foie gras that is entirely @Duvel's fault.  Oh was it good.  And I have many more servings in the freezer for future indulgence lol.

 

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NYE is also our wedding anniversary--23 years.  These glasses were from my mom and stepdad to celebrate :)

 

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I made chocolate pudding for dessert

 

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Happy New Year Everyone!!!

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3 minutes ago, Duvel said:

@Shelby: we definitely need a “fantastic” button for that ! Happy Anniversary to Ronnie and you 🤗

Thank you!!!!  

 

And I'm glad you had foie or else I never would have splurged......my gosh that stuff is good.

 

I couldn't find goose foie gras, though.  I wonder if that's everywhere or the places I checked were just sold out?  Duck was just as good IMO.

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The usual New Years spread 

 

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Homemade gravlax & dill caper sauce, smoked trout pate, smoked mackerel pate (trout won), charcuterie, cheeses and some veg for good measure.

 

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baked A Camembert with some cranberry chutney 

 

choices Of wine or harder stuff for those inclined 😉

 

all the best in 2023!

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Pretty simple New Year's here, because I'd just gotten home from visiting my mom in NS and was tired and not feeling well.

 

My GF wanted something at least mildly celebratory, so I pulled out a (cooked) lobster we'd frozen a few weeks ago when the local season opened, and reheated it in the steamer. Cooked up some broad noodles, seared some scallops, made a creamy sauce, and combined it all. Steamed a quantity of broccoli and cauliflower to go with it.

 

She was pleased.

 

I didn't bother staying up until midnight, for reasons already mentioned. I understand from comments on social media that Duran Duran headlined the Times Square festivities last night; the joke going around is that "by midnight anybody who knew who they were was in bed."

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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We did snacky stuff for New Year's Eve.  I snapped a couple of pictures in the kitchen before stuff got plated up.

 

Vegetable lo mein

 

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Batter fried chicken fingers

 

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Crabless rangoons

 

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We also made sticky soy chicken wings and some garlicky bok choy but I did not get pictures of those.

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1 hour ago, chromedome said:

I understand from comments on social media that Duran Duran headlined the Times Square festivities last night; the joke going around is that "by midnight anybody who knew who they were was in bed."

They are my all time favorite.  I recorded it and watched this morning.

 

They were awesome.  Simon looks amazing.  But it was sad.  No one in the crowd seemed to know the words.  Back in the day girls would have been throwing undies on the stage lol.

 

Did you freeze the lobster in the shell?  I've never thought about doing that......

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1 hour ago, Shelby said:

They are my all time favorite.  I recorded it and watched this morning.

 

They were awesome.  Simon looks amazing.  But it was sad.  No one in the crowd seemed to know the words.  Back in the day girls would have been throwing undies on the stage lol.

 

Did you freeze the lobster in the shell?  I've never thought about doing that......

Yes, in the shell. It's a common practice here where I live, because the lobster season is split to minimize the impact on their breeding cycles. There's one very early in the year (ie, now) and then one in late summer, and pretty much everybody knows a lobsterman (or has a friend who does). So people buy a bunch and cook 'em and freeze whatever doesn't get eaten immediately. Picking the meat and putting vacuum sealing also works but requires more effort, and if you're doing a large quantity - as some do - a sealer would slow things even farther. If you don't stock up in season when the prices are low (sub-$10/lb), then you're stuck paying supermarket price until the next season opens.

 

In-shell lobsters will last a few months if properly bagged or wrapped. You can either steam them whole until reheated, or just thaw them overnight and pick the meat, depending on your plans and degree of advance planning. The local lobster seasons didn't overlap well with tourism season, so when I had my restaurant I'd buy a couple of hundred pounds and freeze them. Then I'd use them all summer in things like lobster omelets or a lobster Caesar salad. If someone wanted a fresh market lobster I'd do that too, but those I'd buy from wholesaler at market price. They'd have been in the tanks for a while, but so be it.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Outstanding vegan ragu recipe from Ottolenghi with carrots, onions, oyster mushrooms, dried porcini mushrooms, garlic, tomatoes, miso, harissa, tomato paste, soy sauce, cumin seeds, green lentils, pearl barley, coconut cream, red wine and vegetable broth

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56 minutes ago, Tropicalsenior said:

I know that I have said this before but I do like the way you cook shrimp.

 

Thank you.  I used a shrimp stock made from the shells, white wine, water, leek, celery, onion, bay, parsley, and peppercorns.  Strained the stock, bring it back to a boil, add shrimp (which were lightly brined), cover, turn off heat, and set a timer for 3 minutes.  Pour it all through a strainer and laid the shrimp out on a cold plate and into the fridge for a quick cool down.  Works great.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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

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Some pollock had come in the last Wild Alaska shipment.  I'd never had pollock before and had to find the right way to cook it.  I just baked it in the oven with butter, garlic, S&P and lemon.  Excellent!

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