Dinner 2023

[rotuts]

@weinoo 

 

Im on my way over on the ' L ' train

 

or what ever one is au courant.

[Ann_T]

The best part of being an early riser is being able to bake or cook in the morning.

I got a head start on tonight's dinner.

Presalted a 4.5lb chicken yesterday morning and roasted it this morning.

I always roast using the high heat - 500°F - method.

Moe had the two legs with toast for breakfast

and we will have one of our favourite dinners - Hot Chicken Sandwiches with fries and peas.

And this little chicken netted me 3 cups of chicken gravy - liquid gold.

[Duvel]

1 hour ago, Ann_T said:

And this little chicken netted me 3 cups of chicken gravy - liquid gold

I am a sucker for gravy - that’s just from the roasting juices ?!

[Duvel]

The daily alignment process: little one wanted sausages, DW wanted something „fresh“, I wanted something spicy. Sausages need a carb-based salad. Everyone needed a veggie salad. DW needed something „now“, so I needed something quick to prepare. Little one needed to help me.

 

Tomato mozz (chopped up by little one), pan-fried Thüringer Rostbratwurst sausage with onions, Currywurst, pasta salad. 

All happy !

[weinoo]

3 hours ago, Tropicalsenior said:

Okay, you've got me on this one. How do you get that beautiful char on those shrimp and still have them perfectly cooked and juicy?

 

I think the looks can be deceiving; the char is basically on the scallops; the shrimp had been poached before and just added to the sauce at the very end to heat them up ever so slightly. 

 

2 hours ago, rotuts said:

@weinoo 

 

Im on my way over on the ' L ' train

 

or what ever one is au courant.

 

It's a bit of a walk from the ' L ';  you're better off on the ' F '.

[Shelby]

It's been such a hectic time.  Ronnie went out of town fishing for a few days.  I had some serious chores that I've been putting off for literally years so while he was gone I worked my ass off.  I wasn't very hungry so I didn't cook much.

 

Steak quesadillas the night before he left

 

 

Thursday night I didn't eat anything.....wine was my meal lol.

 

Friday I was a bit hungry.  Had grand plans to make linguini with clam sauce ( canned clams ).  It's an easy dish but by 8 pm I had petered out and didn't have the energy.  So, I opened a jar of store bought pesto and made a little caprese salad.  Basil and tomatoes from the garden.

 

 

 

For lunch on Saturday I decided to try some ramen noodles I bought from Misfits called Spicy AF.  

 

 

 

 

O M G they were so hot.  They definitely live up to their name.  I couldn't finish them and ended up drinking about a half a gallon of milk.

 

Yesterday Ronnie got home and wanted venison meatloaf.  So that, with squash, Yukon Gold mashed potatoes and tomatoes

 

 

Also made some assorted squash pickles from Vivian Howard.  Good stuff.

Edited July 10, 2023 by Shelby (log)

[Ann_T]

5 hours ago, Duvel said:

I am a sucker for gravy - that’s just from the roasting juices ?!

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

[heidih]

8 minutes ago, Ann_T said:

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased?

Edited July 11, 2023 by heidih (log)

[weinoo]

9 hours ago, Duvel said:

I am a sucker for gravy - that’s just from the roasting juices ?!

 

1 hour ago, Ann_T said:

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

 

So it's not just from the roasting juices...it's from the roasting juices plus the added chicken broth. Which, when combined with flour and butter, equals gravy.

[Ann_T]

5 minutes ago, weinoo said:

So it's not just from the roasting juices...it's from the roasting juices plus the added chicken broth. Which, when combined with flour and butter, equals gravy

I'm not quite sure I understand the question.   I don't know any other way to make gravy, be it chicken/turkey/beef/pork etc...

You need to separate the fat from the juices by letting the juices cook in the fat until they start to brown.

Then you make the roux and you need a liquid. I guess you could use water, but the gravy wouldn't be nearly as rich or flavourful.   

I made a blog post on How to Make Gravy a number of years ago.  

https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

[weinoo]

Just now, Ann_T said:

I'm not quite sure I understand the question.   I don't know any other way to make gravy, be it chicken/turkey/beef/pork etc...

You need to separate the fat from the juices by letting the juices cook in the fat until they start to brown.

Then you make the roux and you need a liquid. I guess you could use water, but the gravy wouldn't be nearly as rich or flavourful.   

I made a blog post on How to Make Gravy a number of years ago.  

https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

 

Yes - I'm with you. But I perceived @Duvel's question to be one of he couldn't believe you got all that gravy (3 cups), just from bird juices.

[Ann_T]

2 hours ago, heidih said:

2 hours ago, Ann_T said:

 

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased?

Sometimes it is homemade, fresh or frozen and sometimes it is purchased chicken broth.  Today was purchased. 

[FeChef]

12 hours ago, Ann_T said:

 

And this little chicken netted me 3 cups of chicken gravy - liquid gold.

Care to share the recipe? Ever since McCormick discontinued their Bag N Season country chicken, Ive yet to find a compariable gravy made from braising chicken.

[FeChef]

6 hours ago, Shelby said:

 

 

 

 

 

 

For lunch on Saturday I decided to try some ramen noodles I bought from Misfits called Spicy AF.  

 

 

 

 

 

I have to try this Ramen. Havent seen it at my local Asian Market.

[Honkman]

Rigatoni with ground beef, grated zucchini, red onions and parsley in a sauce made with feta and milk.

[Duvel]

5 hours ago, Ann_T said:

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

Thank you for outlining the process. I usually go the other way, taking the juices and adding just a bit of water to loosen all the scraps, then thicken everything with either roux or some starch. Hence my surprise that you got all that gravy from one bird. But your method sounds good (and yields more gravy), so I‘ll give it a go next time 🤗

[chromedome]

5 hours ago, Duvel said:

Thank you for outlining the process. I usually go the other way, taking the juices and adding just a bit of water to loosen all the scraps, then thicken everything with either roux or some starch. Hence my surprise that you got all that gravy from one bird. But your method sounds good (and yields more gravy), so I‘ll give it a go next time 🤗

I have dined at homes where three cups of juices could conceivably have been gotten from the bird, because there was definitely no moisture left in its flesh! We know Ann to be an excellent cook, though, so I'd assumed the actual cooking juices were augmented.

[weinoo]

6 hours ago, FeChef said:

I have to try this Ramen. Havent seen it at my local Asian Market.

 

It's sometimes hard to find stuff that comes from...Oakland, CA...but you could always check here...https://snapdragonfood.com/

[Duvel]

9 minutes ago, chromedome said:

I have dined at homes where three cups of juices could conceivably have been gotten from the bird, because there was definitely no moisture left in its flesh! We know Ann to be an excellent cook, though, so I'd assumed the actual cooking juices were augmented.

 

Or maybe she used secretly this ...

[weinoo]

Carb-based dinner (but meatless!).  Started with pa de tomàquet amb anxoves (Grilled bread with tomatoes and anchovies).

 

Into the pasta dish (as a main)...

 

\

 

Pesto pasta with potatoes and green beans.

 

 

[liuzhou]

鲜马肉煮伊面 (xiān mǎ ròu zhǔ yī miàn).

 

Fresh horsemeat with boiled e-fu noodles. The actual noodles (aka Yi Mian) are Cantonese egg noodles, but the broth and toppings are pure Liuzhou. Spicy with chilli, fresh Sichuan peppercorns and chili oil. Morning glory, garlic and peanuts. All in a rich horse bone broth.

 

This lot cost me ¥16 or $2.22 USD and could easily have fed two (inc an unrequested can of lemon squash and delivery). Half is now in the fridge for lunch tomorrow.

 

 

[gfweb]

34 minutes ago, Duvel said:

 

Or maybe she used secretly this ...

 

The departed  Zinc, in Philadelphia,had one of these beauties.    I miss that place.

[KennethT]

1 hour ago, liuzhou said:

鲜马肉煮伊面 (xiān mǎ ròu zhǔ yī miàn).

 

Fresh horsemeat with boiled e-fu noodles. The actual noodles (aka Yi Mian) are Cantonese egg noodles, but the broth and toppings are pure Liuzhou. Spicy with chilli, fresh Sichuan peppercorns and chili oil. Morning glory, garlic and peanuts. All in a rich horse bone broth.

 

This lot cost me ¥16 or $2.22 USD and could easily have fed two (inc an unrequested can of lemon squash and delivery). Half is now in the fridge for lunch tomorrow.

 

 

Damn that looks good.... that is right up my alley.

[Ann_T]

9 hours ago, FeChef said:

Care to share the recipe? Ever since McCormick discontinued their Bag N Season country chicken, Ive yet to find a compariable gravy made from braising chicken.

@FeChef, there is no real recipe. Just season your bird the way you normally would and roast at 500°F.

Remove the chicken from the pan , and either put the pan back in the oven to brown the juices or do the same on top of the stove.

The fat will separate from the browned bits.

If needed, add a little more fat (butter) and then flour to make a roux.   Add chicken broth and season with salt, pepper and sage and or thyme. Or whatever herbs you would normally use.  

Pictorial I did for the blog way back when.......https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

[mgaretz]

Sirloin steak, cooked SV then seared on the sear burner.  Served with shredded Brussels sprouts with bacon, balsamic and cream sherry - sounded good but the bacon crumbles had gone off so it tasted terrible.