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Dinner 2023

liuzhou

By liuzhou
in Cooking

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KennethT

KennethT

Posted
Posted
1 hour ago, gfweb said:

That would annoy me. I've had several orders, always without skin, so I can't address that. 

 

Never any bones. Really no complaints. Its not sushi grade salmon but better than supermarket by an order of magnitude. 

 

I'm happy with their cod, halibut, scallops.  Tuna was ok not great.

I'm very happy with their grouper, barramundi and the 4 different kinds of shrimp I get. Maybe next time I'll get some skinless fillets to give them a try.

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weinoo

weinoo

Posted
Posted
12 hours ago, KennethT said:

What did you think of the WF salmon? I ordered it once but never again. I was annoyed that they didn't descale the skin on fillet pieces. And did not do a good job removing the pin bones either.

 

Whatever wild salmon I've bought from Wild Alaska (Chinook, Sockeye, Coho) or Sea-to-Table et al., always has the scales still on if it's not skinless.

 

An unpretty plate for dinner:

 

IMG_9309.thumb.jpeg.d56264bb2014b8732f5462df7e843b7e.jpeg

 

Chicken thigh piccata over rice pilaf.  Sautéed Jersey asparagus.

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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KennethT

KennethT

Posted
Posted
58 minutes ago, weinoo said:

 

Whatever wild salmon I've bought from Wild Alaska (Chinook, Sockeye, Coho) or Sea-to-Table et al., always has the scales still on if it's not skinless.

 

 

That's unfortunate.  It's really hard to descale a piece of fillet without getting the scales all over the flesh or without mushing it up too badly.

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weinoo

weinoo

Posted
Posted
2 hours ago, KennethT said:

That's unfortunate.  It's really hard to descale a piece of fillet without getting the scales all over the flesh or without mushing it up too badly.

 

I'm a former fishmonger (well, back in high school).  I can do it without fucking up the filet (a slow stream of water helps).  Also, I'll cook the salmon skin side down or poach it or slow roast it (without scaling it) and just remove the skin before serving.  Some like the skin, others not so much.

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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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rotuts

rotuts

Posted
Posted (edited)

@weinoo 

 

interesting.   do the scales stay on the ( now cooked ) skin ?

 

as @KennethT   said :

 

"  It's really hard to descale a piece of fillet without getting the scales all over the "  Ill add ' place '

 

and tomorrow , the few under the refrigerator will let you know about it.

Edited by rotuts (log)
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TicTac

TicTac

Posted
Posted

Food:

IMG_4547.thumb.jpeg.666207baf97ecda93f164a427bf6ca91.jpeg

 

IMG_4560.thumb.jpeg.dda628b89336c46335dd0bcea17778d6.jpeg

 

(great single dish meal, albeit directionally challenged - there’s haiga rice in the liquid)

 

IMG_4553.thumb.jpeg.0d50c092be5a45dc163ed258d2f57dd0.jpeg

took a stab at baking ‘pan fried dumplings’ - worth exploring further

 

IMG_4572.thumb.jpeg.54cc7f079776d983837a515f95f3a886.jpeg

tis the season 

 

 

 

 

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rotuts

rotuts

Posted
Posted

@TicTac 

 

it was giving  me the a whole new way to consider food and its cooking 

 

and Im not that revolutionary , so I offer

 

IMG_4560.thumb.jpeg.dda628b89336c46335dd0bcea17778d6.jpeg.0a417a0c795e8b3d6a04a1b1842efe28.jpeg

 

I love to see more on the above , and the 

 

sss.thumb.jpg.4afb77c20504b18e760b6ec610c495bd.jpg

 

are those ' wraps ? '

 

how did both turn out

 

on the plate ?

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TicTac

TicTac

Posted
Posted
2 hours ago, rotuts said:

@TicTac 

 

it was giving  me the a whole new way to consider food and its cooking 

 

and Im not that revolutionary , so I offer

 

IMG_4560.thumb.jpeg.dda628b89336c46335dd0bcea17778d6.jpeg.0a417a0c795e8b3d6a04a1b1842efe28.jpeg

 

I love to see more on the above , and the 

 

sss.thumb.jpg.4afb77c20504b18e760b6ec610c495bd.jpg

 

are those ' wraps ? '

 

how did both turn out

 

on the plate ?

Unfortunately no more pics (this time) but the chicken came out really nice and crisp, it stayed perched above the rice on the inverted bok choy.  rich chicken stock flavored with ginger.

 

Wraps = rice paper rolls, typically I pan fry them but was feeling lazy and the oven was on, so I thought I would give it a go.  Brushed with oil.  Tops came out nice and crispy, bottoms were a tad soggy, all the fat/liquid from the raw meat.  Next time I will either pre-cook the meat or flip them part way through.  Trial and error.

 

 

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Norm Matthews

Norm Matthews

Posted
Posted

We had again that pasta and shrimp dish we both liked a while back.  I imagine the sauce is Alfredo made like it is in Italy since it isn't made separately and added later but the ingredients are added to the pan one at a time while the rest of the food is finishing and there isn't any added thickener.

image.jpeg

IMG_0884.jpg

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http://normmatthews.blogspot.com/

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Duvel

Duvel

Posted
Posted
5 hours ago, weinoo said:

A little treat from the fisherman/partner/chef last night:

 

IMG_9314.thumb.jpeg.4684bbc1fab6530ff7418cdde43be28f.jpeg

 

Smoked bluefish paté; blues caught off a beach on the south shore of Suffolk County.


Doesn’t matter what it is … if they serve Jever with it, it’ll be aaaaall fine 👍

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rotuts

rotuts

Posted
Posted

just to review :

 

Ive caught BlueFish 

 

off long Island .

 

not Surf Casing 

 

but from a boat , w trawler sort of things 

 

hooks and such , added to the Sea 

 

from a small boat .

 

via  , CB , ( remember those ?  Trucker sort of stuff ? )

 

I took home several Blues 

 

My cats came out , as I die the trimming out side 

 

and Blackie  , the Major Domo 

 

thought he would have a few for him self 

 

twice or more  re his body weight 

 

some cat growing from him 

 

no mater 

 

the cats , both Blacke and ihis sister 

 

got a fine share , ' sushi like '

 

and I grilled some filet , and froze the rest .

 

fresh bluefish , and I really mean fresh 

 

is very different than

 

than what one might get 

 

at your favorite FishMonger 

 

the oils in the BF  seen to change 

 

very quickly  over time 

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weinoo

weinoo

Posted
Posted
6 minutes ago, rotuts said:

fresh bluefish , and I really mean fresh 

 

is very different than

 

than what one might get 

 

at your favorite FishMonger 

 

the oils in the BF  seen to change 

 

very quickly  over time 

 

Yes; these are handled properly, immediately. 

 

25 minutes ago, Duvel said:

Doesn’t matter what it is … if they serve Jever with it, it’ll be aaaaall fine 👍

 

Jever has been on their beer list since they opened. But I was drinking Gruner last night!

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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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gfweb

gfweb

Posted
Posted

A while back I posted a gratin with cheese that was melted but retained its shape.  It was pregrated extra sharp cheddar from Wegmans.

 

I had wondered if the starch they coat it with interfered with melting and flowing.

 

Turns out there was a lot of starch, it turned the washing water milky. 

 

Below is washed cheese on the left and unwashed on the right after broiling.  Washed melted much better.

 

20230512_142449.thumb.jpg.70b68f26eba8c6dc5e45594bad3c8371.jpg

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gulfporter

gulfporter

Posted
Posted

Casual Cobb Salad with Shrimp.  We are in last few days before leaving for 4 weeks.  Catch as catch can.  

 

 

cobb.jpg

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Smithy

Smithy

Posted
Posted
9 minutes ago, Dante said:

Beef debris sandwich with tomato cream gravy, sides of mashed potatoes and roasted brussels sprouts.

IMG_20230510_193628074.jpg

 

"Beef debris"? 

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Nancy Smith, aka "Smithy"
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TicTac

TicTac

Posted
Posted
16 hours ago, gfweb said:

A while back I posted a gratin with cheese that was melted but retained its shape.  It was pregrated extra sharp cheddar from Wegmans.

 

I had wondered if the starch they coat it with interfered with melting and flowing.

 

Turns out there was a lot of starch, it turned the washing water milky. 

 

Below is washed cheese on the left and unwashed on the right after broiling.  Washed melted much better.

 

20230512_142449.thumb.jpg.70b68f26eba8c6dc5e45594bad3c8371.jpg

If 'science' wasn't a good enough excuse to make a grilled cheese 'toastie' - I do not know what is!

 

 

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kayb

kayb

Posted
Posted
9 hours ago, Smithy said:

 

"Beef debris"? 

Cajun/Creole/NOLA term. Basically, shredded slow-cooked roast, in gravy.

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Don't ask. Eat it.

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shain

shain

Posted
Posted

Migas.

 

PXL_20230426_102810401.thumb.jpg.b874e3ff0c8bbb5150e49294d95a2ee0.jpg

 

A bit late for Easter, but a Colomba Pasquale (talias Easter bread with candied orange and almonds).

 

PXL_20230428_184408526.thumb.jpg.2ba6242c817863e2b22742d2f02ebcbc.jpg

 

Fried rice with shrimps and dukkah.

 

PXL_20230429_110646427.thumb.jpg.f27eee46ac73d29cbdfaf66da94daf69.jpg

 

Makloubeh rice with chickpeas and vegetables.

 

PXL_20230505_110054799.thumb.jpg.cb471a48385d3d49d2a14ba8717cf27e.jpg

 

Matzo brei with mozzarella and tomatoes.

 

PXL_20230505_184731934.thumb.jpg.8578ef24d7224551d5a665cdf1a084fa.jpg

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~ Shai N.

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Shelby

Shelby

Posted
Posted

Lots of asparagus has been popping up in the garden.  I hope there is still more to come.

 

Lasagna and an asparagus salad

 

thumbnail_IMG_4446.jpg.898deecf0a61a7155d67cdb6ebbc78b9.jpg

 

thumbnail_IMG_4447.jpg.1830d6e95314ee386c329bd5d907c072.jpg

 

Yet another package of doves appeared in the freezer.  I swear this is the last one.  So, doves, stuffed peppers, pasta and asparagus.

 

thumbnail_IMG_4451.jpg.11dcc1c4f490511710daaed4f56fdf58.jpg

 

thumbnail_IMG_4452.jpg.ff24ce734951853a4d153c628b67c15c.jpg

 

Roasted turkey sandwiches

 

thumbnail_IMG_4463.jpg.4653b044171319ade3c58f5e663ae47e.jpg

 

Chicken/asparagus stir fry

 

thumbnail_IMG_4464.jpg.acff4caf74752105e618a0a0f821079d.jpg

 

Boudin, hashbrowns, eggs and asparagus with hollandaise sauce

 

thumbnail_IMG_4470.jpg.f7e91e78ef09e52a885172aa262b2175.jpg

 

Some onions that didn't grow last summer popped up and were already starting to seed so I picked them along with some radishes

 

thumbnail_IMG_4472.jpg.3ec104a66fcf049daab1b95c2be56dcb.jpg

 

Made some gyro meat out of lamb and venison

 

thumbnail_IMG_4475.jpg.1b05b6f98524351ed02f6b0815492b85.jpg

 

thumbnail_IMG_4474.jpg.83953a5c3468ae4431490ded861483a0.jpg

 

Gyros last night

 

thumbnail_IMG_4476.jpg.a3e69dfebc1bed91a743256935e66d6e.jpg

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