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

2 hours ago, FauxPas said:

 

I love it when you make paella! Just the photos are satisfying.  🙂

 

 

Thank you!

 

1 hour ago, Duvel said:


Nice one, @weinoo! Soccarat ?

 

I invited her, but she wasn't available for dinner!

 

It's interesting, because I opened a fresh bag of Bomba rice; normally, I'll go between 3.5/4 to one on liquid.  It was too much this time, and this paella was a little more "juicy" than I normally make - I think the way your wife likes it!

  • Like 1

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?

Link to comment
Share on other sites

Beautiful 90° F summer day and the air conditioner was
keeping the house comfortable so I didn't want to cook inside.
GrilledTomahawkSteakJune7th20231.thumb.jpg.dece27ebabf7697618f7c39cd506d816.jpg
So everything was done on the grill.
Presalted a 1.500 K Tomahawk steak on Monday and grilled it tonight
GrilledTomahawkSteakJune7th2023.thumb.jpg.9dae21f91d5efa2510963409d958194a.jpg
along with russet potatoes, green and yellow peppers and green beans.
GrilledTomahawkSteakJune7th20233.thumb.jpg.7ea63d08d7ff5a5cb3af7635ae5b639d.jpg
 
  • Like 9
  • Delicious 8
Link to comment
Share on other sites

49 minutes ago, Ann_T said:
Beautiful 90° F summer day and the air conditioner was
keeping the house comfortable so I didn't want to cook inside.
GrilledTomahawkSteakJune7th20231.thumb.jpg.dece27ebabf7697618f7c39cd506d816.jpg
So everything was done on the grill.
Presalted a 1.500 K Tomahawk steak on Monday and grilled it tonight
GrilledTomahawkSteakJune7th2023.thumb.jpg.9dae21f91d5efa2510963409d958194a.jpg
along with russet potatoes, green and yellow peppers and green beans.
GrilledTomahawkSteakJune7th20233.thumb.jpg.7ea63d08d7ff5a5cb3af7635ae5b639d.jpg
 

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

  • Like 2
Link to comment
Share on other sites

28 minutes ago, heidih said:

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

Also in the PNW and barbequed wings and made salad for dinner so as not to heat up the house. Around 30C, supposed to be the hottest day for the next week. Smokey here from fires not too far away.

  • Sad 3
Link to comment
Share on other sites

Gnocchi made from the last of the stored chioggia beets and potatoes from my winter farm share, with sautéed beet greens from the current crop of beets they are growing, toasted pine nuts and brown butter sauce.

 

I thought the gnocchi would turn out pinker, but once peeled it turned out that the beets had pale pink and light orange alternating rings.  The gnocchi ended up being pretty close in color to regular potato gnocchi.

 

beetgnocchi.thumb.jpg.a8f7289598ce41bbb9f96f87f8cc0ff2.jpg

Edited by liamsaunt (log)
  • Like 9
Link to comment
Share on other sites

9 hours ago, heidih said:

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

@heidih, I find it amusing that the minute the temperature gets over 22°C people here complain about the heat.   The one thing I actually miss about

living in Toronto is a hot summer.   So I'm enjoying the hot days.   

 

I seasoned the olive oil with fresh garlic and toss all the vegetables with it.  The potatoes are so good done on the grill. 

  • Like 2
Link to comment
Share on other sites

I usually only make Tourtiere on Christmas Eve.
But decided to make a meat pie and since Moe loves tourtiere that is what I made.
I made the filling yesterday.
Made the pastry this morning before leaving for work.
TourtierePuffPastryTurnoversJune8th2023.thumb.jpg.6fe986f72894ff7987f3eb9f19237138.jpg
Instead of a pie I made Tourtiere Puff Pastry turnovers for dinner tonight.
TourtierePuffPastryTurnoversJune8th20231.thumb.jpg.9eeb0b4088f6ac50456f6f111936ef03.jpg
Served with a salad and some of the Chile sauce that Moe likes with his tourtiere.
I still had a jar in the pantry from the batch I made last Christmas.
I have the other half of the pastry left and some filling so I might make a few more in the morning for the freezer.
  • Like 14
  • Delicious 7
Link to comment
Share on other sites

Was in the mood for some Japanese comfort food:

 

image.thumb.jpeg.ad72d0727f747dda922d3c1467db7b63.jpeg

 

Gyudon.  Beef and onions simmered in dashi, mirin, sake, soy.  Served over rice (in this case, The Rice FactoryNY's excellent product).

 

Stir-fried baby bok choy in oyster sauce served with.

  • Like 13
  • Thanks 1
  • Delicious 2

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?

Link to comment
Share on other sites

1 hour ago, weinoo said:

Was in the mood for some Japanese comfort food:

 

image.thumb.jpeg.ad72d0727f747dda922d3c1467db7b63.jpeg

 

Gyudon.  Beef and onions simmered in dashi, mirin, sake, soy.  Served over rice (in this case, The Rice FactoryNY's excellent product).

 

Stir-fried baby bok choy in oyster sauce served with.

like a dry sukiyaki?

Link to comment
Share on other sites

7 minutes ago, KennethT said:

like a dry sukiyaki?

 

Yeah - definitely drier, but still cooked in a bit of dashi, etc.  So there's enough sauce to moisten the rice - which I finished eating with a spoon.

  • Like 1

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?

Link to comment
Share on other sites

24 minutes ago, mgaretz said:

Last dinner in this house before the move tomorrow!  Pork chop and potatoes, made the in the Speedi and corn.

 

Wow!  Congrats on the quick sale!

 

 

  • Like 1
Link to comment
Share on other sites

4 hours ago, weinoo said:

Was in the mood for some Japanese comfort food:

Definitely  meets the definition of comfort food. I love gyudon.  

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

@Tropicalsenior – I’d love a link to that redneck party food thread – I’ve searched and can’t find it.

 

I tried doing SV then fried chicken for the first time one night last week:

1-IMG_3608.jpg.bd3f6bfccb10fa9b4922abd2bbb61b00.jpg

It was very good, and I loved the convenience of it time-wise.  Served with rice (Jessica had a baked potato and Mr. Kim had a sweet potato), green beans, and sweet rolls:

1-IMG_3610.jpg.63ce2c91aa4b04169094784208d9ab28.jpg

 

The sweet rolls were just whomp biscuits:

1-IMG_3609.thumb.jpg.e68deb597b619e42a833e91b6b7ecd6a.jpg

I cannot for the life of me remember where I first had the combination of fried chicken and sweet rolls, but I’ve been eating them together for years – also ribs and sweet rolls.  A ribs and chicken restaurant that we used to go to put a little bucket of sweet rolls on the table as soon as you sat down and kept it filled throughout your meal.  I’ve always thought it made a perfect pairing.

 

A dinner of leftovers one night:

1-IMG_3615.jpg.32669335ad5ef57ca2cc52a5413d0206.jpg

Watermelon, wings, and toast. 

 

One night Jessica and I collaborated.  I made some of @Dejah's char siu for Jessica to serve with her dinner:

1-IMG_3619.jpg.dbf25680628aa5dac54bd962573f8e3e.jpg

 

Pork and vegetable mandu:

1-IMG_3623.jpg.73601f24148a786c08e26f1933e718de.jpg

 

Cut up char siu to go with Jessica’s stir fry:

1-IMG_3626.jpg.1f3a26ebaeafe4e982c253f814834a03.jpg

 

Rice noodles, snow peas, and bean sprouts:

1-IMG_3624.jpg.ba4c9ba3243e3f8b12086d972ecf77e9.jpg

 

Plated:

1-IMG_3627.jpg.afa31ce3ea7bbde641aa140665e6ea6f.jpg

It was all so good. 

 

Sunday night dinner was leftovers from our church Sunday school cookout/potluck.  Hot dogs, some corn and green beans and a little bit of BBQ pork from Mr. Kim’s judging gig on Saturday:

1-IMG_3649.jpg.b36c93ee747b88ed99559fcddc164d27.jpg

 

Monday:

1-IMG_3656.jpg.346a57a383f217d597cc4278d34290fd.jpg

Leftover cheeseburger from church potluck and salad.

 

Tuesday was breakfast for dinner – biscuits:

1-IMG_3660.jpg.21e7e2579e350c8bfbfa4b2137958183.jpg

(frozen).  Sausage gravy, creamed corn, and nectarines:

1-IMG_3661.thumb.jpg.649a7a2d9c4ba1b940557160fdee651b.jpg

  • Like 9
  • Thanks 1
  • Delicious 2
Link to comment
Share on other sites

Continuing to perfect (IMO) ratatouille crapes

 

20230609_161935.thumb.jpg.7b390542ccde29f918b6533a2051ee66.jpg

 

All the veg ready to go in the hot oven.

 

20230609_174918.thumb.jpg.f6a6d8e56514624ff64d6c795183a4fe.jpg

 

Open veg on a crepe.

 

20230609_174924.thumb.jpg.a1dfd515795cf58fa46ed9647ea4bbda.jpg

 

Closed up.  So good. I think I ate 6 of these.

  • Like 10
Link to comment
Share on other sites

IMG_3046.thumb.jpeg.155d450271d84547ec5fdbf1e05b0518.jpeg

 

Friday takeout. I wanted fish tacos but they were running out of fish. So two fish tacos and a chicken taco. 

  • Like 12

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Roasted a Mary's chicken last Sunday. Spatchcocked. About 4 pounds. With NJ fresh asparagus over polenta. Then a small Dashi stock with the frame and a few other bones/feet/beef neck bones from the freezer. About 6 pints is all my freezer can handle. (kombu and bonito flake added off the heat when cooling down)

Made tacos from the chicken pickings. 

Meis en place and another Peruvian style green sauce. 

 

 

IMG_6255.jpeg

Screen Shot 2023-06-06 at 9.29.23 AM.png

  • Like 10
  • Delicious 2
Link to comment
Share on other sites

Prologue: last Monday, after visiting (and spending altogether too much money at) Kappabashi dori, I headed back to the subway through Asakusa and passed by Asamen, which had (as always) a substantial queue.
 

IMG_9806.thumb.jpeg.4f193b47b2b592ceb392c6748c749959.jpeg

 

Needless to say, I queued as well to sample their 2$ menchikatsu, which was all it was famed for: just cooked through, super sweet due to the abundance of onions and juicy to boot because of - well - fat. Oishii !!!

 

IMG_9807.thumb.jpeg.6c4964ee2e003b25f5181051660d02a2.jpeg

 

Fast forward to today: pretty hot outside, still being somewhat lazy from a short, yet jetlagged week at work - let’s do some simple menchikatsu, with all the onions the meat dough can hold. Thanks to some recently imported industrial strength panko with a great crust, too.

 

IMG_9891.thumb.jpeg.c5d14fc7ec347b95ba13eaff8c81d8ae.jpeg

 

And thanks to the German food law presiding over the minced meat in this country with zero fear to go right to the edge of undercooking the interior. The result: super crunchy, super juicy menchikatsu that the family demolished. Served with some acidic tonkatsu sauce for balance.

 

IMG_9889.thumb.jpeg.01457964ba1c439d315855abc5460ae4.jpeg

 

IMG_9890.thumb.jpeg.72d4405334c1034b31aadf936f89db65.jpeg

 

Happy Duvel 🤗
 

 

 

Edited by Duvel (log)
  • Like 14
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

3 minutes ago, rotuts said:

@Duvel 

 

very nice .

 

re:  Kappabashi dori 

 

my clicks suggested its a food equipment area 

 

so ,   what sort of items did you get ? 


A looot … tableware, some gadgets, a noren for my mancave, grill grates, chopstick stands …

 

 

  • Like 6
Link to comment
Share on other sites

Our dinner last night, at a quite new restaurant on Avenue A, was quite wonderful.

 

Started with a quick half-dozen oysters...

 

IMG_9498.thumb.jpeg.07e9a4229241d2752069d1c1bc0db74c.jpeg

 

That house mignonette is sumac based - quite interesting. In the background, house-made sourdough and cultured butter. We had one each of the mignonette, one each of the house-made hot sauce, and one with lemon. Moved onto some crudo:

 

IMG_9500.thumb.jpeg.b09de66a2e3fcfbf4ca3503c5ff25837.jpeg

 

Crudo of red sea bream (from Japan) and on top, salt cod.  Fermeted tomatoes and smoked olive oil round out the plate.

 

And then a plate of the sea...

 

IMG_9504.thumb.jpeg.b9c0a8365179660778d46a2897dcc81b.jpeg

 

Possibly more percebes than I have eaten in my entire life. @Duvel!! Fresh from the NW Iberian Peninsula, and oh so good. Tastes like the sea. The clean sea.

 

IMG_9506.thumb.jpeg.4dcf4b58e9e500189e15c39586a3311c.jpeg

 

For my main course...

 

IMG_9507.thumb.jpeg.941e01c5ae35600d5a68b1268b5b60e5.jpeg

 

A spectacular, wood-oven roasted, aged quail. So perfectly cooked. Spring alliums and carrots alongside (it was all about the quail though.) Significant Eater had her goat - smoked low and slow, served with yogurt sauce, pistachios, crisped up house-made pita made from their sourdough discard...two fantastic mains. 

 

Desserts were also had, but no pix so I'm not telling. (There were two gelati; white-asparagus, and tahini.)

  • Like 10
  • Delicious 3

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?

Link to comment
Share on other sites

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