Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2023

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

Anitha Kishore

Anitha Kishore

Posted
Posted
On 5/22/2023 at 6:15 PM, KennethT said:

I'm not very familiar with prawn masala from South India, but I'd assume it's a bit different as I believe that this is more Chinese influenced.  Recipe here.

Prawn Masala is one of the best seafood dishes here in south India, Tamil Nadu! You should try it once.

liamsaunt

liamsaunt

Posted
Posted

Miso broiled salmon with rice, miso glazed harukei turnips with their greens and radishes (we have a glut of radishes from my CSA right now, with more arriving later today), and a gingery shredded carrot salad with red bell peppers and cashews.  

 

I need a smaller rice mold.  None of us ever come close to finishing the amount of rice that this one makes.  My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it.  Does anyone have a small non sticky rice mold they would recommend?

 

misosalmon2.thumb.jpg.579d3cfb4c451ce7e5af3d7bb323bdfb.jpg

  • Like 8
  • Delicious 2
KennethT

KennethT

Posted
Posted
47 minutes ago, liamsaunt said:

 

I need a smaller rice mold.  None of us ever come close to finishing the amount of rice that this one makes.  My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it.  Does anyone have a small non sticky rice mold they would recommend?

 

 

What about something like a coffee cup?  I've used stuff like that before with no problems.  In order to make it not sticky, just wet the inside just before filling.  I like to fill the cup with hot water, then dump it out and fill with rice (my rice cooker is right next to the sink).

  • Like 1
  • Thanks 2
kayb

kayb

Posted
Posted
20 hours ago, Kim Shook said:

@kayb – I seem to remember you having AC problems last year, too.  Am I misremembering?

 

Memorial Day dinner for me:

1-IMG_3591.jpg.cd4e81f9753a4c151cca34d266b0ca85.jpg

American, Havarti, and Gouda cheese sandwich, macaroni salad, and blackberries.  We were supposed to get a delivery of char siu from an unemployed chef friend of Jessica’s and she was going to make a char siu, rice noodle, and vegetable dish.  He and his partner had an oven failure and so we all just nibbled at what appealed to us.  This was what appealed to me.  Since we have everything to make the planned dish, except for the char siu, I went out and got some pork so she can make @Dejah’s char siu tomorrow. 


I was. And I am. I’m fixin ‘ to g t himicidal with h the ac contractor.

  • Like 3
  • Haha 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

lindag

lindag

Posted
Posted
9 minutes ago, kayb said:


I was. And I am. I’m fixin ‘ to g t himicidal with h the ac contractor.

Just how hot is it there?

chileheadmike

chileheadmike

Posted
Posted
1 hour ago, liamsaunt said:

Miso broiled salmon with rice, miso glazed harukei turnips with their greens and radishes (we have a glut of radishes from my CSA right now, with more arriving later today), and a gingery shredded carrot salad with red bell peppers and cashews.  

 

I need a smaller rice mold.  None of us ever come close to finishing the amount of rice that this one makes.  My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it.  Does anyone have a small non sticky rice mold they would recommend?

 

misosalmon2.thumb.jpg.579d3cfb4c451ce7e5af3d7bb323bdfb.jpg

I always assumed you were using an ice cream scoop.

  • Like 1

That's the thing about opposum inerds, they's just as tasty the next day.

kayb

kayb

Posted
Posted
11 minutes ago, lindag said:

Just how hot is it there?


thankfully, it’s only in the mid-upper 80s. So far.

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Norm Matthews

Norm Matthews

Posted
Posted

Charlie made out the menu for dinner last night.  I still was the one who got the pots and pans dirty though.  He asked for grilled chicken, mac&cheese, a salad and French fries.   For for dessert he wanted something either Little Debbie or Hostess. I got some of both and he put them away for later.

IMG_0944.jpg

  • Like 9
  • Delicious 1

http://normmatthews.blogspot.com/

Annie_H

Annie_H

Posted
Posted

Shrimp and dumplings. Dashi with fresh white miso/ginger. 

My last batch of Dashi broth has improved since watching AlexTheFrenchGuy's recent series on ramen. 

Second pic is my bowl at the table. Always a bit smaller. Usually more broth.

 

Screen Shot 2023-05-29 at 3.01.34 PM.jpeg

Screen Shot 2023-05-29 at 3.04.01 PM.png

  • Like 11
Dante

Dante

Posted
Posted

Quesadillas with chicken, poblanos, and sweet potatoes. Side of sauteed mustard greens.

IMG_20230531_192943987.jpg

  • Like 5
liamsaunt

liamsaunt

Posted
Posted
21 hours ago, chileheadmike said:

I always assumed you were using an ice cream scoop.

 

I actually don't own an ice cream scoop!  That's not a bad idea though, if I cannot find a smaller bowl that will work.  I like using the bowl because it gets used for other things too.

 

Last night, grilled chicken marinated in garlic and lemon with tzatziki sauce, rice, salad, flatbread 

 

greekchicken2.thumb.jpg.26bedaecf8642a33ea06aa72b7dbf868.jpg

  • Like 10
  • Delicious 3
blue_dolphin

blue_dolphin

Posted
Posted
23 hours ago, liamsaunt said:

I need a smaller rice mold.  None of us ever come close to finishing the amount of rice that this one makes.  My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it.  Does anyone have a small non sticky rice mold they would recommend?

 

I use a 6 oz Pyrex custard cup.  It's flat on the bottom so it doesn't make the perfect dome like you have but it's handy as I can fill it up for a 6 oz serving or fill just to the lines on the side for 4 oz. 

69D70587-F744-4E97-8D9A-BA3FB02C57DE_1_201_a.thumb.jpeg.fdae15441b03baed400e31252745d69c.jpeg

 

  • Like 9
  • Thanks 2
Norm Matthews

Norm Matthews

Posted
Posted
On 6/1/2023 at 8:56 AM, liamsaunt said:

Miso broiled salmon with rice, miso glazed harukei turnips with their greens and radishes (we have a glut of radishes from my CSA right now, with more arriving later today), and a gingery shredded carrot salad with red bell peppers and cashews.  

 

I need a smaller rice mold.  None of us ever come close to finishing the amount of rice that this one makes.  My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it.  Does anyone have a small non sticky rice mold they would recommend?

 

misosalmon2.thumb.jpg.579d3cfb4c451ce7e5af3d7bb323bdfb.jpg

I have a small  bowl that I use and the rice sticks to it so I line it with Saran wrap first then pull it off after it is on the plate.

 

  • Like 3

http://normmatthews.blogspot.com/

KennethT

KennethT

Posted
Posted
4 minutes ago, Norm Matthews said:

I have a small  bowl that I use and the rice sticks to it so I line it with Saran wrap first then pull it off after it is on the plate.

 

Have you tried slightly wetting the bowl? That usually keeps rice from sticking.

  • Like 1
kayb

kayb

Posted
Posted

I’m about to be jonesing for some ribs. I like to cook them in the IP, then finish in the smoker.

  • Like 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Annie_H

Annie_H

Posted
Posted

Cod cakes. Spicy horseradish remoulade. Shaved salad--fennel, celery, white carrots, over arugula and RG herbed flageolets. 

I've had the 'classic' nesting glass bowls for 30+ years. A wedding gift. Lots of rice serving choices. Water, olive oil, or a bit of saran all works. Saran for sticky rice balls. Fill the container and spin the saran to form a sphere. Re-peat. 

I do like my cookie scoops.The large is fine for portioning meat balls, lamb Kofta, fish, crab, and salmon cakes. But too small for rice except smaller sticky rice balls. 

The orange melamine ones, (mine are green), were all over the place 6-7 years ago but no longer made. I've never used them at home, so I put them into my travel cooking crate. Handy with measure lines interior. 

IMG_6226.jpeg

Screen Shot 2023-06-02 at 11.53.40 AM.png

  • Like 8
Duvel

Duvel

Posted
Posted

Not your everyday Japanese dinner …

 

Part of the fun is to find the restaurant, which is not advertised and hidden in an residential building …

 

IMG_9641.thumb.jpeg.bdeedcedbfb80fb7c1da7ddd0807d414.jpeg

 

One of eight counter seats. Hakushu highball …

 

IMG_9642.thumb.jpeg.70fd12a69ed2c7992c97328f3af7186c.jpeg

 

Gazpacho with beef sirloin …

 

IMG_9644.thumb.jpeg.3cc0e95491b3755ebc6b0690c708b360.jpeg


Tongue sashimi with condensed natto & wasabi …

 

IMG_9646.thumb.jpeg.148b25c67502baca78d06ec17b9f6f7e.jpeg

 

One of the chefs preparing braised tongue …

 

IMG_9647.thumb.jpeg.414eb9681071b26c65318fcce4cd0a86.jpeg

 

Beef heart in the making …

 

IMG_9652.thumb.jpeg.c4618f9ed58b69f80b5589714461df69.jpeg

 

Beef heart - sashimi cubes and grilled, with leek oil …

 

IMG_9656.thumb.jpeg.61e7cc71d41b382c51a69589193fd7d2.jpeg

 

Braised tongue with yuzu foam, gelled sukiyaki stock and braised daikon …

 

IMG_9659.thumb.jpeg.4efde585aede0e09aff2c8ff5af683d8.jpeg

 

The best dish of the evening: yukhe with soy sauce foam and raw egg yolk. Soooo good !

 

IMG_9661.thumb.jpeg.bc7f220fd265d98185b1cf05f9f9490e.jpeg

 

More to come …

 

IMG_9662.thumb.jpeg.4593891c4f32872dca63752c5f4928ff.jpeg

 

 

Second highball - Hibiki !

 

IMG_9663.thumb.jpeg.672b30dff7aa8babaa0f8fca220c8cc0.jpeg

 

A riff on dan dan mien, with cubes of seared filet …

 

IMG_9664.thumb.jpeg.67431ebda1930e2775ac086525e6f360.jpeg

 

 

More of that, to be featured in …

 

IMG_9667.thumb.jpeg.db4ee804b50952c2735b6e9318712c20.jpeg

 

IMG_9669.thumb.jpeg.a056b2337355ffafa5c9a2bf0d0ed122.jpeg

 

Beef sando !

 

IMG_9672.thumb.jpeg.3a63801f8b5ab5b946bde136d3ce6170.jpeg

 

Roastbeef, „Hollandaise“, baby spinach …

 

IMG_9670.thumb.jpeg.8a4a41cbc3752b4d9ed37532ac5bfea7.jpeg

 

Fried eggplant, hanging tender and balsamic reduction - incredibly juicy !
 

IMG_9674.thumb.jpeg.b86564e8af069162c09cb204491f48bc.jpeg

 

Starches at the end. One out if three options: beef curry !

 

IMG_9676.thumb.jpeg.13a0ed6598195ffe95a69c5e0b2d86c9.jpeg

 

Milk icecream with salt …

 

IMG_9678.thumb.jpeg.e3b54270076c648b1bb4303b5ac99a45.jpeg

 

No complaints 🤗

  • Like 7
  • Thanks 4
  • Delicious 3
  • Haha 1
heidih

heidih

Posted
Posted
30 minutes ago, Duvel said:

Not your everyday Japanese dinner …

 

Part of the fun is to find the restaurant, which is not advertised and hidden in an residential building …

 

IMG_9641.thumb.jpeg.bdeedcedbfb80fb7c1da7ddd0807d414.jpeg

 

One of eight counter seats. Hakushu highball …

 

IMG_9642.thumb.jpeg.70fd12a69ed2c7992c97328f3af7186c.jpeg

 

Gazpacho with beef sirloin …

 

IMG_9644.thumb.jpeg.3cc0e95491b3755ebc6b0690c708b360.jpeg


Tongue sashimi with condensed natto & wasabi …

 

IMG_9646.thumb.jpeg.148b25c67502baca78d06ec17b9f6f7e.jpeg

 

One of the chefs preparing braised tongue …

 

IMG_9647.thumb.jpeg.414eb9681071b26c65318fcce4cd0a86.jpeg

 

Beef heart in the making …

 

IMG_9652.thumb.jpeg.c4618f9ed58b69f80b5589714461df69.jpeg

 

Beef heart - sashimi cubes and grilled, with leek oil …

 

IMG_9656.thumb.jpeg.61e7cc71d41b382c51a69589193fd7d2.jpeg

 

Braised tongue with yuzu foam, gelled sukiyaki stock and braised daikon …

 

IMG_9659.thumb.jpeg.4efde585aede0e09aff2c8ff5af683d8.jpeg

 

The best dish of the evening: yukhe with soy sauce foam and raw egg yolk. Soooo good !

 

IMG_9661.thumb.jpeg.bc7f220fd265d98185b1cf05f9f9490e.jpeg

 

More to come …

 

IMG_9662.thumb.jpeg.4593891c4f32872dca63752c5f4928ff.jpeg

 

 

Second highball - Hibiki !

 

IMG_9663.thumb.jpeg.672b30dff7aa8babaa0f8fca220c8cc0.jpeg

 

A riff on dan dan mien, with cubes of seared filet …

 

IMG_9664.thumb.jpeg.67431ebda1930e2775ac086525e6f360.jpeg

 

 

More of that, to be featured in …

 

IMG_9667.thumb.jpeg.db4ee804b50952c2735b6e9318712c20.jpeg

 

IMG_9669.thumb.jpeg.a056b2337355ffafa5c9a2bf0d0ed122.jpeg

 

Beef sando !

 

IMG_9672.thumb.jpeg.3a63801f8b5ab5b946bde136d3ce6170.jpeg

 

Roastbeef, „Hollandaise“, baby spinach …

 

IMG_9670.thumb.jpeg.8a4a41cbc3752b4d9ed37532ac5bfea7.jpeg

 

Fried eggplant, hanging tender and balsamic reduction - incredibly juicy !
 

IMG_9674.thumb.jpeg.b86564e8af069162c09cb204491f48bc.jpeg

 

Starches at the end. One out if three options: beef curry !

 

IMG_9676.thumb.jpeg.13a0ed6598195ffe95a69c5e0b2d86c9.jpeg

 

Milk icecream with salt …

 

IMG_9678.thumb.jpeg.e3b54270076c648b1bb4303b5ac99a45.jpeg

 

No complaints 🤗

Wow!  Interesting to see a female chef - more common now? And the scoring on that heart headed for the grill - interedting. Well hard to single out anything as it is all unusual to me, Thanks for the report.

Duvel

Duvel

Posted
Posted
2 hours ago, heidih said:

Wow!  Interesting to see a female chef - more common now? And the scoring on that heart headed for the grill - interedting. Well hard to single out anything as it is all unusual to me, Thanks for the report.


I think there are a few, but certain dishes are classically prepared by men, e.g. sushi. But to be transparent: the place yesterday had four chefs working simultaneously, only one of them was female …

 

IMG_9654.thumb.jpeg.1f770cff827c2b0bd56b8e3a6fa7978a.jpeg

  • Like 3
liamsaunt

liamsaunt

Posted
Posted

Grilled steak (split between my niece and husband, this is my niece's plate), brined grilled zucchini with mint salsa verde, Israeli couscous salad with arugula, roasted peppers, pistachios, and vinaigrette, and some flatbread leftover from yesterday's dinner.

 

steaksalad.thumb.jpg.cf76bb576fa773975f5a834177199ebd.jpg

  • Like 11
  • Delicious 2
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...