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Dinner 2023

liuzhou

By liuzhou
in Cooking

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rotuts

rotuts

Posted
Posted (edited)

I believe I first saw these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

 

 

Edited by rotuts (log)
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lindag

lindag

Posted
Posted

I made this recipe from ATK's website night before last.

While it was good, I found it a bit bland.

With plenty of leftovers to work with last night I added another recipe's worth of the sauce as well as a couple big tablespoons of chili garlic sauce(there were lots of noodles to work with).  Really much better the second time around and I'll make the recipe again now.

(I do like quite a bit of spice.)

 

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KennethT

KennethT

Posted
Posted
1 hour ago, rotuts said:

I believe I first saw these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

 

 

Are those noodles frozen or dried?

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weinoo

weinoo

Posted
Posted

A couple of dinners out in the 'hood...

 

IMG_8936.thumb.jpeg.a2d78db833f7b36dfcdfa296b6a2d544.jpeg

 

Trout carpaccio.

 

IMG_8937.thumb.jpeg.d0fb110288629c1fdbad97ea8b4b63d7.jpeg

 

Halibut, white asparagus, hazelnuts...hollandaise served alongside in a nice ramekin. Both at Corner Bar, NYC.

 

IMG_8938.thumb.jpeg.e699f9055a38f8a5e6b18fd0aaeab910.jpeg

 

Chicken Pot Pie. And a Guinness.  At Betty.

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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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Duvel

Duvel

Posted
Posted (edited)
1 hour ago, weinoo said:

IMG_8937.thumb.jpeg.d0fb110288629c1fdbad97ea8b4b63d7.jpeg

 

Halibut, white asparagus, hazelnuts...hollandaise served alongside in a nice ramekin. Both at Corner Bar, NYC.

 


Damn … just saw the sign today that the local Spargel season starts here again. That dish sounds like the perfect application 🤗

 

1A2015D7-EE8A-42DB-9B23-DC1C4FDDA3B7.thumb.jpeg.d67bc682f40d1badea049529cee328e8.jpeg

Edited by Duvel (log)
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BonVivant

BonVivant

Posted
Posted
1 hour ago, Duvel said:


Damn … just saw the sign today that the local Spargel season starts here again. That dish sounds like the perfect application 🤗

 

1A2015D7-EE8A-42DB-9B23-DC1C4FDDA3B7.thumb.jpeg.d67bc682f40d1badea049529cee328e8.jpeg

 

Over here some farms harvest it early only for Easter (price is stupid high but some people don't mind it). The local farm that I always buy from starts selling theirs in mid April. Traditionally it starts in mid April and ends in mid June. This farm won't change this tradition no matter what. I can wait.

 

Enjoy yours!

 

2 more weeks!

MZrRKVM.jpg

 

N6poUOq.jpg

 

gFrED78.jpg

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2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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Norm Matthews

Norm Matthews

Posted
Posted
19 hours ago, heidih said:

 

Maybe you have mentioned this before but I do not recall. Is the China Coast dressing a product or something you mix up?

 

 

 

 

 

Charlie was reminiscing about Teriyaki restaurants in Seattle, how they were all the same and even all had the same salad dressing. He said he always ate the salad because of the dressing.  We did some on-line looking and found it a while back.  You mix it up in a blender.  It might separate if you just throw it all together and beat it with a whisk.

 

China Coast salad dressing

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http://normmatthews.blogspot.com/

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Dejah

Dejah

Posted
Posted
8 hours ago, Margaret Pilgrim said:

These are a good product albeit a little thicker than most Italian pappardelle and require slightly more cooking time, IMHO.

I just discovered pappardelle a couple of months back. These were in our Safeway store, and I grabbed one bag, tried them, loved them, and got the last 2. Haven't been able to find them again. Have tried some from Amazon (Garagalo) and others, but I like these best:

                                                                          LePappardelle0509.jpg.b6d845687a76899b07bf28624e42ece0.jpg

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Dejah

www.hillmanweb.com

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C. sapidus

C. sapidus

Posted
Posted

Available ingredients dinner – Preethi (blender) got a workout tonight.

 

Chicken with ancho, cream, and tequila sauce. Garlic, Mexican oregano, rice vinegar, and S&P to round it out. Sauce was good, chicken was bland. If I make this again I shall marinate the chicken.

 

Green rice with homemade chicken stock, onion, spinach, garlic, Mexican oregano, and green salsa. Also reheated baked sweet potato (not pictured).

  

Tequila_chix_202304.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

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NadyaDuke

NadyaDuke

Posted
Posted (edited)

Last week we hosted our monthly family dinner, which rotates between us and my SIL. I forgot to take pictures but we made the best carnitas we’ve ever made, from this Rick Bayless recipe, roughly doubled, because if you’re going to make carnitas, make leftovers, right?  Besides, tortillas and guacamole, I made a fresh tomatillo salsa, and a pico de de gallo, some arroz verde from a forgettable recipe, and made refried beans following  Ranch Gordo’s recipe and using RG Pinquitos. Saved bacon fat for the win on those.

 

Tonight was date night, but the real story behind tonight’s dinner is I had it all prepped yesterday only to realize that neither of us really were hungry for dinner. I’d made sous vide pork chops, prepped smashed potatoes for the oven, and steamed some spinach for creamed spinach. It all went into the fridge last night and tonight’s dinner was easy to finish and a success. I made a quick pan sauce for the chops with dry vermouth, whole grain mustard, and chili fig jam, served it with a lovely 2013 Oregon Pinot Noir and thanked my luck.


Also thanks to some discussion here that pointed out that adult spinach sometimes trumps baby spinach, as I made sure to use full grown spinach for the creamed spinach and am glad I did. It is a heartier and more bitter  contrast with sauce.

IMG_0476.jpeg

Edited by NadyaDuke (log)
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heidih

heidih

Posted
Posted
30 minutes ago, NadyaDuke said:

Also thanks to some discussion here that pointed out that adult spinach sometimes trumps baby spinach, as I made sure to use full grown spinach for the creamed spinach and am glad I did. It is a heartier and more bitter  contrast with sauce.

 

I never hesitate in produce section when I see someome with a "deer in the headlights" expression looking at the spinaches. If they pick up bagged baby I ask "oh watcha making" and if they say creamed or something cooked like that I voice the same preference.  Love spinach in general and creamed is a favorite.

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TicTac

TicTac

Posted
Posted
10 hours ago, heidih said:

I never hesitate in produce section when I see someome with a "deer in the headlights" expression looking at the spinaches. If they pick up bagged baby I ask "oh watcha making" and if they say creamed or something cooked like that I voice the same preference.  Love spinach in general and creamed is a favorite.

I am like you and enjoy to strike up conversation with strangers while shopping for food (its pretty much the only form of shopping that my brain will tolerate...lol!).

 

It's so enjoyable to run into another foodie and learn about a new method to prepare something or another.

 

Not to mention the overall health benefits that talking to strangers offers! - https://www.psychologytoday.com/us/blog/insight-therapy/202109/why-you-should-talk-strangers

 

 

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kayb

kayb

Posted
Posted
16 hours ago, KennethT said:

PXL_20230402_233117937.PORTRAIT.thumb.jpg.b776100b1e3bba34828eba764c685e22.jpg

 

Sambal grouper 

Do you have a market that flies in fresh grouper? I love grouper…possibly my favorite fish … but have never found frozen to be worth a damn.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
On 4/2/2023 at 8:52 AM, C. sapidus said:

Vietnamese fried rice: This was interesting - no egg.

 

Most fried rice in East and South-East Asian cooking has no egg. Except for egg fried rice, obviously. The most famous Chinese version, 扬州炒饭 (yáng zhōu chǎo fàn), Yangzhou Fried Rice does not traditionally contain egg.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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KennethT

KennethT

Posted
Posted
15 minutes ago, kayb said:

Do you have a market that flies in fresh grouper? I love grouper…possibly my favorite fish … but have never found frozen to be worth a damn.

This was from frozen.  I get it from Wild Fork Foods - all of their stuff is frozen and I've found their frozen fish to be pretty good.  I have ordered their grouper many times as well as their mahi mahi and cod.  I also got the barramundi there frm last week - it was the first time I got it, but definitely won't be the last - it was quite good too.  I've gotten their salmon before but was underwhelmed - and annoyed that it was a skin on piece that still had all the scales on it!

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blue_dolphin

blue_dolphin

Posted
Posted
29 minutes ago, kayb said:

Do you have a market that flies in fresh grouper? I love grouper…possibly my favorite fish … but have never found frozen to be worth a damn.

I can confirm @KennethT's Wild Fork grouper recommendation. I like that the portions are individually vacuum packed so if I want to take out just one piece for a grilled grouper sandwich, I don’t have to repackage everything else. 
I agree on the so-so salmon. I go to a physical Wild Fork location so I can fish 😉 through the packages but the salmon filets still tend towards tail end cuts

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