Dinner 2023

[weinoo]

2 hours ago, Anna N said:

No, it was the canned part. I can only dig myself further and further into the hole. Can I comment that it looks quite delicious and leave it at that?

 

Of course, but allow this to refresh your memory first!

 

 

[Katie Meadow]

3 hours ago, weinoo said:

 

Don't fall -  you might bust a hip.

 

Just teasing - but why off guard?  (I should've used Snow's/Bumble Bee Clams?????)

@weinoo, how do the Matiz clams compare to the Snow BB clams? I've made your white clams recipe a couple of times with the Snow's. No cockles, though. 

[Anna N]

12 minutes ago, weinoo said:

Of course, but allow this to refresh your memory first!

18 members responded to this posting. I was not one of them. There is no memory to refresh! As unbelievable as it might seem, I failed to see that you had slipped from the pedestal I had put you on. 😂

[shain]

Kimchi Jjigae with runny egg, shrimp, mushrooms and tofu (I think it was Anna that made a similar dish recently, and for good reason, it's a delicious easy dish).

 

 

 

Nachos and Kozel beer.

 

 

Salad of bulgur, toasted almonds, pomegranate, mint, olive oil, balsamic vinegar and a drop of almond extract. It was served with eggs stewed in mirepoix, wince and plenty of warm spice.

 

Tteokbokki with tofu, egg and cheese.

 

[Anna N]

35 minutes ago, shain said:

Kimchi Jjigae with runny egg, shrimp, mushrooms and tofu (I think it was Anna that made a similar dish recently, and for good reason, it's a delicious easy dish).

I wish I could claim to have made it but in fact it was a restaurant dish.  And I reheated the leftovers I did add some shrimp.

[Duvel]

Today Burns night …

 

Starting with a little (cost efficient) dram while prepping …

 

 

Starters: Cullen skink with a crouton with smoked trout / miso compound butter …

 

 

For the main you would expect me to make haggis myself, but …

 

 

Borrowing the presentation from an Edinburgh pub …

 

 

Scottish beer to go with it.

 

 

And of course trying to cover most of the regions …

 

 

Sweet and smokey from the isles …

 

 

An excellent cask strength option from the Speyside …

 

 

And the Lowlands …

 

 

Finally, a treat for my father who is currently staying with us (as he doesn’t like anything above 80 proof ..)

 

 

No complaints 🥳

 

 

 

 

Edited January 25, 2023 by Duvel (log)

[rotuts]

@Duvel 

 

so interesting 

 

Id like to suggest 

 

a 12 hour alert !

 

well , I do have the 

 

 

and Im very -pleaed w it 

 

1 unit Lag , 1/2 unit cold water 

 

et.  

 

this is new to me :

 

 

however , knowing so little on this subject 

 

...

 

I will try to see if Total Wine has the

 

 

cheers 

 

 

[rotuts]

OK

 

I have my dram - rsh 

 

Id just rather not follow along 

 

w Real Things Scotish 

 

until later in the day .

 

but Im willing to learn 

 

maybe Scotch eggs 

 

are any eggs , after a bit of the above ?

 

just saying 

[Kerala]

@Duvel

I've never seen haggis in a tin, but then I've never looked!

[Duvel]

9 minutes ago, Kerala said:

@Duvel

I've never seen haggis in a tin, but then I've never looked!

They had a couple of brands, but the friendly guy I chatted up was positive this was the most popular one …

Edited January 25, 2023 by Duvel (log)

[rotuts]

@Duvel 

 

when Ito go TotalWine looking for that 

 

call ila

 

Ill has to see about those glasses ;

 

tall , short and much shorter .

 

thanks 

[liuzhou]

9 hours ago, Kerala said:

@Duvel

I've never seen haggis in a tin, but then I've never looked!

 

I've never had it (wouldn't want to) but I've certainly seen it, always the brand @Duvelshowed.

[liuzhou]

11 hours ago, Duvel said:

Borrowing the presentation from an Edinburgh pub …

 

 

 

THE way to present. Haggis always in the middle. I remember thinking the one you had in The Last Drop was plated "wrongly".

[weinoo]

 

Stir-fried shrimp with broccoli.  A paean to Eileen Yin-Fei Lo.

 

Though she undoubtedly would have been aggravated by my over cooking of the broccoli (but only a little).

Edited January 26, 2023 by weinoo (log)

[weinoo]

17 hours ago, Katie Meadow said:

@weinoo, how do the Matiz clams compare to the Snow BB clams? I've made your white clams recipe a couple of times with the Snow's. No cockles, though. 

 

Good question - I like the Matiz because the clams/cockles are whole, as opposed to most of what I see from Snow's/Bumble Bee, which (at least what I can buy easily) tend to be a chopped, larger sea clam product.

 

A side-by-side taste test might be the only way to really figure out which taste better.  In these pasta preps however, I think it's all about the actual clam juice providing the flavor, as opposed to the clams themselves?

[weinoo]

17 hours ago, Anna N said:

 There is no memory to refresh! As unbelievable as it might seem, I failed to see that you had slipped from the pedestal I had put you on. 😂

 

Oh stop.

[kayb]

 

First dinner I’ve cooked in a week and a half. Pork loin stuffed with a fig-walnut stuffing, baked sweet potato, steamed broccoli.

[liamsaunt]

21 hours ago, weinoo said:

 

This almost looks Sardinian, with the fregola (if that's what I am seeing?).

 

The flavors in the sauce were Sicilian (capers, currants, orange, mint, pine nuts, etc), but you are right, that is fregola in there.  I had an open bag that I wanted to use up, so I stirred it in at the end.  

 

Last night, spinach and cheese stuffed pasta shells, salad, and garlic knots.

 

[weinoo]

3 minutes ago, liamsaunt said:

The flavors in the sauce were Sicilian (capers, currants, orange, mint, pine nuts, etc), but you are right, that is fregola in there.  I had an open bag that I wanted to use up, so I stirred it in at the end.  

Sar-Cilian?!

[Ann_T]

Chicken stew and dumplings for dinner last night for Moe and I. Moe's bowl pictured with carrots.

I had a batch of dough in the fridge since Monday made with sourdough discard.

Matt took it out of the fridge early Wednesday morning and he used 60% of the dough to make a three cheese pizza with olives and jalapeno peppers

 

and I used the remaining 40% for a smaller boule.

[&roid]

Nigel Slater’s cream of onion soup for dinner tonight. This recipe popped up in the paper this weekend and immediately grabbed my attention - as much as I love a nice dark French onion soup, I almost prefer the soothing, silkiness of a white version. 
 

I tweaked the recipe a little to add some cheese - crumbled a little creamy Lancashire in before blending then dropped a few blobs of dolcelatte on top to serve. 
 

 

https://www.theguardian.com/food/2023/jan/22/nigel-slaters-recipes-for-cream-of-onion-soup-and-clementine-and-lemon-tarts

Edited January 27, 2023 by &roid (log)

[Captain]

Lamb cutlets on a bed of couscous salad.

Australia Day bbq.

[Anna N]

2 hours ago, &roid said:

Nigel Slater’s cream of onion soup

I must say that looks and sounds fabulous. I love your addition of Lancashire and dolcelatte cheeses. 

[KennethT]

I'm hoping to get back into cooking more often than once a week!

 

 

Vietnamese "grilled" chicken over rau ram from the garden.  Chicken was marinated with a dry rub for 24 hours - it was super tender and juicy.  I think I'm a convert to the dry brining thing.  Previously I would make this and add the seasoning a half hour before cooking.  If I cooked it to over 165F or so, it started to get dry.  By accident, these wound up getting to 180F!  Crap! I was so sure they'd be bone dry, but they were, dare I say, succulent!

[Anna N]

23 minutes ago, KennethT said:

Vietnamese "grilled" chicken over rau ram from the garden. 

The chicken looks really good. I am pretty sure that the rau ram is one of the very few things that I have actually spit out!