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

Recommended Posts

Mouthwatering spread, @Duvel!

 

For my daughter - filet mignon and fingerling potatoes. The steak was cooked sous vide and finished on the grill. The potatoes were cooked in a pressure cooker and sautéed with olive oil and herbes de Provence.

 

Filet mignon, fingerling potatoes

 

  • Like 14
  • Delicious 2
Link to comment
Share on other sites

6 hours ago, Kerala said:

Worked well together. What a time to be alive!

I've always loved a Negroni. My sister and I were guests of our cousin at the Hari Hotel in London. The bartender there made a spectacular Negroni, apparently his secret was grappa added to the mix. Best negroni I have ever had!

Link to comment
Share on other sites

Last night. This was titled on the app in English as ‘Spicy Fried Pork Crisps in Korean Style’ but the Chinese name, 辣味猪肉薄脆 (là wèi zhū ròu báo cuì) says ‘Spicy Pork Thin Crisp’’ and doesn’t mention Korea at all.

 

The description reads ‘stir fried pork with Korean chilli sauce, shredded mozzarella cheese, shredded onion and arugula to add to make it meaty, slightly spicy and crispy, rich layers’.

 

I describe it as ‘old, dried up, rock hard, cold toast with no flavour whatsoever’. Truly dreadful. I did forget to add the supplied arugula but it would have made no difference to my assessment.

 

Korea.thumb.jpg.6f123f83d07fa4e661f5d3e962bcbc13.jpg

 

 

 

I’ve had good pizza and even a decent salad from this restaurant but this was just an a embarrassment.

Edited by liuzhou (log)
  • Confused 1
  • Sad 7

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Sichuan is landlocked, but still comes up with seafood dishes in Sichuan restaurants around the country.

 

酱爆鱿鱼 (jiàng bào yóu yú), flash fried squid with soy sauce. The squid is almost certainly from Guangxi's Behai on the Tonkin Gulf near the border with Vietnam.

 

_20231217181612.thumb.jpg.f84ea942157b746f9f3f7282a9ff94be.jpg

 

Squid. Fresh green and both dried and fresh red chillies, onions, scallions. Soy sauce, ginger and garlic. Rice. Spicy hot.

 

 

Edited by liuzhou (log)
  • Like 6

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Dinner started as early as 16.00h today, as we spontaneously invited some of the neighbors over for Feuerzangenbowle

 

IMG_1674.thumb.jpeg.8727519b4e82782c7855d7bbb162b526.jpeg

 

IMG_1689.thumb.gif.f7dd4119fc236686fa718a7e31c201c3.gif

 

IMG_5880.thumb.jpeg.1d629fe7a0b401079c3493d54fec08f6.jpeg

 

I threw some sausage on the BBQ …

 

IMG_1677.thumb.jpeg.814142dfd1ae57c70ce361e084198fd5.jpeg

 

And some Rahmflecken into the oven …

 

IMG_1678.thumb.jpeg.47b8d33cb8300d56ecf346c4ac2ada56.jpeg

 

There was a pudding apple cake as well …

 

IMG_1679.thumb.jpeg.814810f0111a50ee96bb43988358b42d.jpeg

And plenty of Feuerzangenbowle. And a hot cocoa for the little one 🤗

 

Happy 3rd Advent 🙏

 

IMG_1690.thumb.jpeg.9f84fd5ac1f82657a0ec5dc883e03f14.jpeg

  • Like 14
  • Thanks 1
  • Delicious 7
Link to comment
Share on other sites

14 minutes ago, Duvel said:

Dinner started as early as 16.00h today, as we spontaneously invited some of the neighbors over for Feuerzangenbowle

 

IMG_1674.thumb.jpeg.8727519b4e82782c7855d7bbb162b526.jpeg

 

IMG_1689.thumb.gif.f7dd4119fc236686fa718a7e31c201c3.gif

 

IMG_5880.thumb.jpeg.1d629fe7a0b401079c3493d54fec08f6.jpeg

 

I threw some sausage on the BBQ …

 

IMG_1677.thumb.jpeg.814142dfd1ae57c70ce361e084198fd5.jpeg

 

And some Rahmflecken into the oven …

 

IMG_1678.thumb.jpeg.47b8d33cb8300d56ecf346c4ac2ada56.jpeg

 

There was a pudding apple cake as well …

 

IMG_1679.thumb.jpeg.814810f0111a50ee96bb43988358b42d.jpeg

And plenty of Feuerzangenbowle. And a hot cocoa for the little one 🤗

 

Happy 3rd Advent 🙏

 

IMG_1690.thumb.jpeg.9f84fd5ac1f82657a0ec5dc883e03f14.jpeg

This is the coolest thing I've seen in a long time!  Sigh the Christmas shops....the food....the mulled wine....the ice skating.....

  • Like 3
  • Thanks 1
Link to comment
Share on other sites

2 minutes ago, Shelby said:

This is the coolest thing I've seen in a long time!  Sigh the Christmas shops....the food....the mulled wine....the ice skating.....


‘Tis the season to be jolly - fallalalalalalalalaaaaaa 🤶

  • Like 4
  • Haha 2
Link to comment
Share on other sites

WOW @Robenco15that looks amazing.

 

@gfwebMy mom and I  completely cracked up laughing about your casserole.  

 

I have Christmas prep to do.....buuuuut I'm putting it off for a few days.  I've been a complete bump on a log this weekend.

 

Venison spaghetti red to finally use up the last of the chili in the fridge

 

thumbnail_IMG_5523.jpg.e74ca67ab0d0073705ed65bb91ca4105.jpg

 

@Ann_T's wonderful Spicy Honey Garlic chicken with a store bough frozen egg roll.  I liked the roll....I like the ones I make with the crispy spring roll wrappers better.  Ronnie refused to eat one lol.

 

thumbnail_IMG_5525.jpg.d991a389ad15c14de54b208ae9720543.jpg

 

thumbnail_IMG_5526-1.jpg.33f4f8c0b0c35160aaf14628741a745a.jpg

 

SV'd a beef steak with cheesy baked potatoes and more Asian salad

 

thumbnail_IMG_5529.jpg.01b6021d2652bba303585c7dac3ad6ac.jpg

 

thumbnail_IMG_5530.jpg.4b9e87ffdc9af688269f7f741d439a00.jpg

 

Steak quesadillas

 

thumbnail_IMG_5532.jpg.8f5b4c7cf20ba7a4ad0f281b636bf3ed.jpg

 

Hotdogs and kraut

 

thumbnail_IMG_5534.jpg.814412f7cac9428c3e49d8731931eae9.jpg

 

Cold and wintry mix called for soup .....lump crab and canned clams

 

thumbnail_IMG_5535.jpg.15734c37183c093cd52260fc4e1daff2.jpg

 

Blueberry/blackberry galette for dessert

 

thumbnail_IMG_5536.jpg.e6029859b111e427458411b17b501ddc.jpg

 

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

thumbnail_IMG_5539.jpg.5b4b462468a91c98e380926969ec9c30.jpg

 

thumbnail_IMG_5540.jpg.00dff495afb55bef4d9fc5d0b1c89983.jpg

 

Green bean/feta/balsamic vinegar salad and potatoes, carrots and gravy on the side

 

thumbnail_IMG_5538.jpg.62b8c1ca40ccc23aaf7fb0c70f01b3b2.jpg

 

thumbnail_IMG_5543.jpg.cb61be8b67c3de07da0e4286f6171aa7.jpg

 

Last night I finally used up the last of the leftovers from our hunters visit.  Stuffed the mushrooms with the last of the cheeseball I made.  Made paninis with the last of the roast beef

 

thumbnail_IMG_5546-1.jpg.a5e5072485959d9e101a16cdba098fed.jpg

  • Like 13
  • Thanks 1
  • Delicious 7
Link to comment
Share on other sites

14 minutes ago, Shelby said:

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

thumbnail_IMG_5539.jpg.5b4b462468a91c98e380926969ec9c30.jpg

 

thumbnail_IMG_5540.jpg.00dff495afb55bef4d9fc5d0b1c89983.jpg


I think I might move in with you 🤗

  • Haha 4
Link to comment
Share on other sites

33 minutes ago, Shelby said:

 

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

thumbnail_IMG_5539.jpg.5b4b462468a91c98e380926969ec9c30.jpg

 

thumbnail_IMG_5540.jpg.00dff495afb55bef4d9fc5d0b1c89983.jpg

 

 

 

Was this a venison roast from a tough old buck, such as we discussed here? Or was this particular deer tender already?

  • Thanks 1

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

1 minute ago, Smithy said:

 

Was this a venison roast from a tough old buck, such as we discussed here? Or was this particular deer tender already?

I forgot to add that detail.  Thank you so much for asking!  This was unearthed from the freezer--it has to be from the last doe we got which was most likely 2020.  Wasn't freezer burnt or off tasting at all.  If it was from the buck we got this  year???? No way 4 hours would have made it tender IMO.

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

@Shelby that venison looks amazing.

 

Dinner tonight was Steak and Frites.
Got in from work at 5:18 and started the wine sauce.
Put the potatoes through the fry cutter and in to cold water to soak.
Seasoned a 16 oz Sterling Silver NY strip steak to share.
While the wine and shallots reduced, I did the first fry on the potatoes.
Turned on the grill to heat.
When the wine had reduced added a cracked garlic clove and a sprig of rosemary and some low sodium beef broth and black pepper. Simmered on low to reduce.
Grilled the steak.
Grilled16ozNYStripDecember17th2023.thumb.jpg.38195e92271681baa42ae66b739c4b38.jpg
While the steak rested, did the second fry on the fries.
Grilled16ozNYStripslicedDecember17th2023.thumb.jpg.891f51fe8b2d4472bc4e3a66222bcdea.jpg
 
Carved the steak and plated with the fries.
Grilled16ozNYStripwithfriesDecember17th2023.thumb.jpg.782386cc1b7421eb5ea4452e63e64023.jpg
Drizzled a little of the
wine sauce over the steak and served.
We were eating by 6:25.
  • Like 8
  • Delicious 8
Link to comment
Share on other sites

兰州拉面 (lán zhōu lā miàn), Lanzhou hand pulled noodles with beef, greens and omelette.  It came with a little pot of hot sauce and another of soy sauce. I added the hot sauce.

 

.thumb.jpg.54cfa13de07fc968b3b9977b06277f2a.jpg

 

 

  • Like 7

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

@Shelby 

 

very impressed w your SV VR.

 

you've explained the tenderness in your second post.

 

I  used to go to Colorado once a year , for the obligatory meting.

 

but  really went for the Elk , farmed, at a particular restaurant.

 

tender juicy , on the rare side.  for fajitas.  loved the flavor

 

how does deer compare w elk ?  Id rather eat elk than beef.

 

on the old buck , 135 for 12 hours ?   don't be afraid of extra time at those lower temps.

Edited by rotuts (log)
  • Like 1
  • Thanks 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...