Dinner 2023

[Honkman]

Kimchi Soup with (mild) kimchi, pork belly, ginger, garlic, onion, vegetable broth, light soy sauce, scallions and cilantro

[Dante]

Tonight we just decided to have franks and beans

 

Chicken sausages with sun dried tomatoes, or kielbasa, with gorgonzola, relish, and dijonaisse, with home made baked beans.

[liuzhou]

This is by far the best of the delivered meals I've been living on for the last too many months. Staggeringly good.

 

海鲜虾蟹粥 (hǎi xiān xiā xiè zhōu), fresh seafood and crab congee.

 

A huge serving of rice porridge stuffed with large shrimp, scallops and crab. The rice was cooked in a shellfish broth and flavoured with ginger, garlic and Chinese chives. Came with three dips / garnishes: chili paste, pickled daikon and pickled mustard leaf.

 

 

Will definitely be revisiting.

 

¥24.80 CNY / $3.50 USD

 

Edited July 13, 2023 by liuzhou (log)

[liamsaunt]

Since he just moved home, I let my nephew pick the menu for the rest of this week, starting with last night's dinner.  First up: kale caesar salad with chicken.  

 

[Duvel]

Soooo … from someone who can expertly cook anything, he requests kale salad ?!

[Katie Meadow]

38 minutes ago, Duvel said:

Soooo … from someone who can expertly cook anything, he requests kale salad ?!

Maybe he knows his aunt has the best chance of making one that's edible?

[Duvel]

4 minutes ago, Katie Meadow said:

Maybe he knows his aunt has the best chance of making one that's edible?

But then he has to give her a fighting chance - kale needs to be boiled into submission with copious amounts of pork products … not served as a salad. And again: all the food options in the world and kale salad 😱

[heidih]

27 minutes ago, Duvel said:

But then he has to give her a fighting chance - kale needs to be boiled into submission with copious amounts of pork products … not served as a salad. And again: all the food options in the world and kale salad 😱

I intentionally buy Lacinto Kale (Cavalo Nero) about every 2 weeks and make a salad with it that I enjoy - heavy on garlic, olive oil, balsamic parmesan or similaar... The curly stuff - not so much.  I find it sweet that she is giving nephew the choice of menu for his last couple days.

[Duvel]

21 minutes ago, heidih said:

I intentionally buy Lacinto Kale (Cavalo Nero) about every 2 weeks and make a salad

At least in Germany this is considered to be a different plant …

 

21 minutes ago, heidih said:

I find it sweet that she is giving nephew the choice of menu for his last couple days.

Me too, no argument there … 

[mgaretz]

Full meal done in the Speedi:  Panko and Coconut frozen shrimp, noodles and peas.

 

 

[Duvel]

BYOB - Build your own Brötchen ☺️

 

Brötchen selection …

 

 

Leberkäse or Frikadelle …

 

 

Stuff to add - caramelized onions, egg, cheese, aioli, pickles …

 

 

My version 🤗

 

[Katie Meadow]

3 hours ago, heidih said:

I intentionally buy Lacinto Kale (Cavalo Nero) about every 2 weeks and make a salad with it that I enjoy - heavy on garlic, olive oil, balsamic parmesan or similaar... The curly stuff - not so much.  I find it sweet that she is giving nephew the choice of menu for his last couple days.

Yes, it's very sweet. When I cook for my family or guests I rarely take requests unless it's something that appeals to ME. On the subject of kale, it seems to me that if you have to boil the living daylights out of it you might as well make collards, instead. Although baby collards can be done like chard in a quick saute. The only type of kale I eat is Lacinato, in soups, but truthfully I often opt for chard there too.  I don't know if it was really true kale, but there used to be a vendor at one of our farmers' markets who sold "Baby Russian Kale."  It didn't look like kale at all, more like small oak leaves. It was tender and very good. I still am mystified by the kale fad. It is no more healthy than any other dark leafy green. 

[Anna N]

6 hours ago, Duvel said:

Soooo … from someone who can expertly cook anything, he requests kale salad ?!

That's pretty much what came to my mind.  Who with all their wits about them chooses kale for anything other than composting?

Edited July 14, 2023 by Anna N
Typo (log)

[chromedome]

1 hour ago, Katie Meadow said:

 I don't know if it was really true kale, but there used to be a vendor at one of our farmers' markets who sold "Baby Russian Kale."  It didn't look like kale at all, more like small oak leaves. It was tender and very good. I still am mystified by the kale fad. It is no more healthy than any other dark leafy green. 

It's real kale. I've grown it and it's perfectly fine, though I find it less productive than other varieties so I don't bother any more. I usually grow a lacinato type (or two) which I'll occasionally eat as a salad, and a curly type which is purely for cooking. Why? Because I like them, of course, why else? I also harvest large quantities of turnip tops, beet tops, radish tops and chard, and the occasional bowl of dandelion greens and wild sorrel. If I could get bloody collards to grow for me here, I'd grow those too, but I didn't bother to try this year.

 

I like my greens.

[JoNorvelleWalker]

6 hours ago, Duvel said:

At least in Germany this is considered to be a different plant …

 

Me too, no argument there … 

 

I too may have kale for my last meal.

[Dejah]

Haven't made this traditional steamed ground beef with spicy Sechuan presereved turnip for a long time. Eaten with Jasmin rice and stir-fried Shanghai Bok Choy.

 

               

 

Shrimp and Pappardelle alfredo with my very first Rhubarb Crisp!

 

                            

 

Cool enough day to use the oven: Roasted a chunk of a huge bone-in pork butt, rubbed with whole grain mustard and fresh Rosemary. Tossed in new potatoes and carrot chunks for the last 60 minutes. Choice of applesauce or @Shelby mustard sauce.

 

        

 

 

Edited July 14, 2023 by Dejah (log)

[Honkman]

Stir fried tofu with green beans and shiitake mushrooms - pan fried tofu with corn starch coating with stir fried green beans, shiitake mushrooms, scallions, ginger, garlic and sauce made from vegetable broth, rice vinegar, soy sauce, brown sugar, toasted sesame oil and corn starch

[Duvel]

7 hours ago, JoNorvelleWalker said:

 

I too may have kale for my last meal.

If it comes in the right preparation and with the proper accompaniments …

 

 

 

 

[liuzhou]

I chose carefully. Perused ingredient lists. Examined photographs. Then ordered. Twenty minutes later I opened Pandora's box.

 

 

Seafood fried rice. Oysters, squid, shrimp.

 

And bloody c⊘rn! That was definitely not listed, photographed, necessary, required or wanted! The shock was so intense, I nearly didn't notice the stupid rings of bell pepper that had been lobbed on top.

 

I carefully dug out every last speck of yellowness and hurled it into oblivion, then ate what I had actually asked for. After my careful yellowectomy, the dish was actually rather good. Lots of nicely cooked seafood buried in the now ritually purified depths of the rice.

 

But points off for the massive trauma and offence inflicted on the frail!

Edited July 14, 2023 by liuzhou (log)

[pastameshugana]

On 7/10/2023 at 1:35 AM, OlyveOyl said:

 

This dessert looks & sounds absolutely amazing. This is what I need at the moment.

[OlyveOyl]

@pastameshugana Thank you for your kind comments, I generally make 6 of the little cakelets and freeze them in 2 packs.  Pastry cream or fruit flavored whipped cream also make nice fillings for the cake.  I hope you get to make something similar. I need to make a new batch!

[rotuts]

these ladies seem very pleased w themselves :

 

 

is it because they are un loading so much Kale ?

 

Fo Dinner recently , I combine two different bags of TJ's prepped Shurbbery 

 

one is

 

 

it has Kale et all in it.  The K is finely cut , has crunch  ( or many its the other stuff ? )

 

and I don't mind it.   might live for an extra 100 years   this blend might not appeal 

 

as it has thinly sliced root ends to boot .

 

EVOO  fixes this problem , as it fixes many problems.

 

 

Edited July 14, 2023 by rotuts (log)

[OlyveOyl]

Pasta Alla Norma, a lovely striped eggplant from the FM was the inspiration for supper. Cubed, steamed and then sautéed with a little red onion and some garlic.  I then added a 14 oz. container of diced tomatoes in purée and a little wine, cooked down a bit and added a few Sungold tomatoes. Some parsley and basil was added at the last minute along with grated ricotta salata

 

Romaine salad with radish , red onion, added a slightly mustardy vinaigrette.

 

Dessert was mini popovers filled with sour cream, tangerine curd and berries.

 

 

[JoNorvelleWalker]

6 hours ago, Duvel said:

If it comes in the right preparation and with the proper accompaniments …

 

 

 

 

 

You almost did me in right there.

 

[Duvel]

2 hours ago, rotuts said:

these ladies seem very pleased w themselves :

 

 

is it because they are un loading so much Kale ?

In this context, the answer might be Lüttje Lage* or at least some Doppelkorn before their shift …
 

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Sorry, link only in German. Please use Google translate …