Dinner 2023

[Dejah]

7 hours ago, Duvel said:

I love fuyu a lot - there was a small hole-in-the-wall in Yau Ma Tei in Hong Kong, that served fried lettuce with fermented tofu. Sounds weird, but was utterly delicious - I am happy my secretary forced me try …

My Scottish/English hubby will only eat green beans if stir-fried with spicy tofu. He also likes a couple of cubes when we have roast chicken and also with congee.

[CantCookStillTry]

Hi Again! 🖐

Do any of you cook dinner vindictively? Turns out I do! 

Gonna fight with me? I'm gonna cook all your favs and serve it without a word. 

Take that. 

 

 

Am I doing this wrong? 🤣😬

[chromedome]

50 minutes ago, CantCookStillTry said:

Hi Again! 🖐

Do any of you cook dinner vindictively? Turns out I do! 

Gonna fight with me? I'm gonna cook all your favs and serve it without a word. 

Take that. 

 

 

Am I doing this wrong? 🤣😬

LOL It's an interesting strategy, but we're happy to have you back in any case. I often wonder how you're doing.

[Shelby]

3 hours ago, CantCookStillTry said:

Hi Again! 🖐

Do any of you cook dinner vindictively? Turns out I do! 

Gonna fight with me? I'm gonna cook all your favs and serve it without a word. 

Take that. 

 

 

Am I doing this wrong? 🤣😬

Well you showed him!

 

 

🤣

 

Glad to see you!

[KennethT]

10 hours ago, C. sapidus said:

Panang beef with green beans, ground peanuts, ground coriander and cumin, coconut milk, etc. Finished with Thai basil, cilantro, and lime zest (sub for lime leaves).

 

 

 

I was taught in a cooking class in Chiang Mai to add some mace to Panang curry - I find it makes a big difference!

[C. sapidus]

7 minutes ago, KennethT said:

I was taught in a cooking class in Chiang Mai to add some mace to Panang curry - I find it makes a big difference!

 

Mace sounds good - I have made a note in the recipe. Thank you!

[liuzhou]

After last night’s dinner debacle, I decided to play it safe tonight. I revisited a supplier I have used before and ordered 鱼香肉丝 (yú xiāng ròu sī), fish flavour pork slivers. There is no fish involved. Instead, this Sichuan dish uses ingredients normally or traditionally used to flavour fish dishes. These include the normal garlic, ginger, chillies and scallions along with Baoning or Zhenjiang (Chinkiang in America) black vinegar*, Shaoxing wine, soy sauce and sugar. Here these are used with thinly slivered pork tenderloin but it is also often made with sliced pork when it is called 鱼香肉片(yú xiāng ròu piàn). Fuchsia Dunlop has a recipe.

 

 

The portion was generous enough to leave me with lunch tomorrow And jolly good it was, too. $4.88 USD inc delivery.

 

 

* Baoning vinegar is from Sichuan, so would be first choice, but Zhenjiang (from eastern China) is more widely available and is very similar.

Edited August 2, 2023 by liuzhou (log)

[Shelby]

Continuing to live on the sun--as are a lot of us this summer--and continuing to have problems with Ronnie's teeth.  Hopefully after this appt. this morning and one more next week he will be all fixed up.  It's getting challenging to come up with a variety of softish stuff he can eat.

 

Fried fish and okra with Mac and cheese.  I was lazy and just fried the okra whole rather than mess around with the smaller pieces.  

 

 

 

Spaghetti and meatballs with a salad.  We usually eat a ton of salads this year and I hoped if I chopped everything up tiny that he could eat it, but he couldn't.

 

 

Ribs that I did in the IP so the meat was very tender and our corn cut off the cob.  Stuffed mushrooms and squash also.

 

 

I skipped taking pictures of a few meals--our fridge died as some of you know and I was living out of a cooler in the living room.  I am grateful that we could do that but it made cooking a challenge.  Here is one, though.  I had bought a bag of some kind of chicken curry from Misfits.  Seemed like a good time to try it out.  I was surprised at how good it was.  Bok choy, rice and the ever present this time of year tomatoes (can't get enough of them)

 

 

 

 

This meal was eaten about 9:30 pm after the wonderful fridge installers came.  I quickly pan roasted a chicken breast, made fries and cut up a tomato.

 

 

 

Used the leftover chicken to make enchiladas.  Deconstructed Mexican street corn and beans on the side.

 

 

Peach/cherry/strawberry galette for dessert

 

 

Spaghetti red with steamed tamales from the IP

 

 

More roasted chicken with @Mmmpompspotatoes and corn/okra/squash fritters from Deep Run Roots

 

 

And finally I've been craving pizza but Ronnie can't do that so I got creative and made sort of a calzone thing with puff pastry.  I was wary but it was pretty good.  Even the leftovers weren't bad.  Tuna ranch pasta salad to go with.

 

 

 

 

 

[weinoo]

Walked up to the "east village" last night to have some sushi. Started with this for an app:

 

 

Fried soft-shell crab. Served with a really nice ponzu dipping sauce. Sig Eater enjoys the white-bread roll combo (3 rolls, miso soup, salad - perfect for she/her).  I go for the chef's special...

 

 

Which last night came with a toro roll (on the left) and a giant piece of eel. A bottle of sake was consumed as well. At Kanoyama.

[KennethT]

20 minutes ago, weinoo said:

Walked up to the "east village" last night to have some sushi. Started with this for an app:

 

 

Fried soft-shell crab. Served with a really nice ponzu dipping sauce. Sig Eater enjoys the white-bread roll combo (3 rolls, miso soup, salad - perfect for she/her).  I go for the chef's special...

 

 

Which last night came with a toro roll (on the left) and a giant piece of eel. A bottle of sake was consumed as well. At Kanoyama.

I just got takeout from them over the weekend!  I added some hamachi toro sashimi to my normal order - it was amazing!

[TicTac]

On 7/31/2023 at 9:50 PM, C. sapidus said:

 

Thanks! First time I had cooked water spinach but I liked it very much. I would describe it as spinach with more backbone.

 

Hoping it stays in stock at the local international market.

Growing it for the first time this year, really enjoying it.  Also not cutting it down, but rather picking as we go, so it is perpetually yielding. 

[KennethT]

2 minutes ago, TicTac said:

Growing it for the first time this year, really enjoying it.  Also not cutting it down, but rather picking as we go, so it is perpetually yielding. 

That's what I do too when I grow it.  Do you or @C. sapidus have any issues growing it?  For some reason, every time I grow it, I get a bunch of small bumps on the stalks.  It's not any kind of pests that I can see.  I don't know if it's coming from my seeds or anything else.  Where did you both get your seeds?

[C. sapidus]

1 minute ago, KennethT said:

Where did you both get your seeds?

 

I did not grow the water spinach - I found it at the local international market.

[mgaretz]

Wings, cooked on the BBQ.  This was my first attempt at wings on the BBQ.  I used indirect heat and them came out OK, but I prefer it when the skin is crispy.   Even though I thawed them they still took 40 minutes or so.  I still think the wings made in the Speedi come out the best, and those are 22 minutes from frozen.  Served with green beans topped with ground peanuts.  

 

 

[TicTac]

2 hours ago, KennethT said:

That's what I do too when I grow it.  Do you or @C. sapidus have any issues growing it?  For some reason, every time I grow it, I get a bunch of small bumps on the stalks.  It's not any kind of pests that I can see.  I don't know if it's coming from my seeds or anything else.  Where did you both get your seeds?

While I typically start from seed, admittedly this was a spur of the moment purchase at the local Asian grocer, who has a big (and unique) plant selection in early summer.  Got that and the 'fruity cucumbers' pictured in the gardening thread.

 

No issues such as what you have described. 

[JoNorvelleWalker]

8 hours ago, CantCookStillTry said:

Hi Again! 🖐

Do any of you cook dinner vindictively? Turns out I do! 

Gonna fight with me? I'm gonna cook all your favs and serve it without a word. 

Take that. 

 

 

Am I doing this wrong? 🤣😬

 

If the white stuff on the upper right is cauliflower...yes.

 

Welcome back.

 

[Duvel]

Starting a 6 day round trip around Lake Constance today. With bike & tent it’ll be an adventure - not only for little one. Though he’s the one that needed to jump into the lake the minute we arrived …

 

 

Today only warm-up: 20 km. The local fish species is called Felchen (Bodenseefelchen), and on our way several fishermen offered these smoked.

 

 

 

Got some and made potato soup with creme fraiche and Bodenseefelchen …

 

 

 

Enjoyed with a regional brew …

 

 

Happy faces 🤗

[heidih]

22 minutes ago, Duvel said:

Starting a 6 day round trip around Lake Constance today. With bike & tent it’ll be an adventure - not only for little one. Though he’s the one that needed to jump into the lake the minute we arrived …

 

 

Today only warm-up: 20 km. The local fish species is called Felchen (Bodenseefelchen), and on our way several fishermen offered these smoked.

 

 

 

Got some and made potato soup with creme fraiche and Bodenseefelchen …

 

 

 

Enjoyed with a regional brew …

 

 

Happy faces 🤗

Lovely location and the fish looks nice and fatty? (the glisten)

Edited August 2, 2023 by heidih (log)

[lindag]

Fresh steelhead fillet for dinner air fried  on the Ninja Speedi 

So good!  Slightly undercooked as I prefer.  Served with Calrose rice made in the Zo.

[Duvel]

12 minutes ago, heidih said:

Lovely location and the fish looks nice and fatty? (the glisten)

Yeap - quite. It was fresh & delicious …

[Deephaven]

Figured I could combine two threads answers in one.  Tonight I didn't want to cook, Mexican is a "go to" in those situations here.  From the freezer: leftover pulled pork, hatch green chile, tortillas.  From the fridge some pasilla/tomatillo salsa from last week, lettuce & cilantro, cheddar/anejo and a quick and easy meal with only a few minutes of prep.

 

 

5 hours ago, Duvel said:

Starting a 6 day round trip around Lake Constance today. With bike & tent it’ll be an adventure - not only for little one. Though he’s the one that needed to jump into the lake the minute we arrived …

 

To be fair, when I visited the bodensee a month ago the first thing I did was jump in as well.  Amusingly 2 years ago when I was there I stayed at the "Bad Hotel"   Translations are fun.  Great spot.  Have a wonderful trip.

 

 

[C. sapidus]

 

Larb chicken over butter lettuce. Carrot and cucumber pickle. Jasmine rice to go with.

 

Larb always make me think of Snowangel (Susan). I hope she is well.

Edited August 3, 2023 by C. sapidus
More to say (log)

[heidih]

Since many here are in hot weather now - thought I'd link one of the bigger larb topics.  https://forums.egullet.org/topic/12302-larb-laab-larp/

 

Edited August 3, 2023 by heidih (log)

[Senior Sea Kayaker]

16 hours ago, Duvel said:

Yeap - quite. It was fresh & delicious …

I had to get a translation as I'm not familiar with that name.

Fresh water whitefish species. It's in the salmonidae family so it should be excellent smoked.

 

 

[Senior Sea Kayaker]

The weather here has taken a turn for the better. Mid 20's C. daytime and mid teens at night.

Hot food has become palatable again.

Last evening's dinner of grilled steak, sugar snap peas, baked sweet potato and a mixed lettuce, tomato, peach and feta salad.

Cold Keith's on the side.