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, 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!

 

 

  • Like 1
  • Delicious 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

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. 

Link to comment
Share on other sites

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. 😂

  • Haha 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

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).

 

PXL_20230115_123311586.thumb.jpg.2776410b7cdd14406fd174fd4fad1d36.jpg

 

PXL_20230115_123334843.thumb.jpg.0c4c94d62264d46781f2265e48910049.jpg

 

Nachos and Kozel beer.

 

PXL_20230121_193845928.thumb.jpg.fc1f4e2f583182c4b6ae0bcfca749f60.jpg

 

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.

PXL_20230121_131711048.thumb.jpg.3fe08228456c587a12960964e0109d32.jpg

 

Tteokbokki with tofu, egg and cheese.

PXL_20230120_124037731.thumb.jpg.f151ab089ec58f5325f872c1ef67d6ee.jpg

 

  • Like 13
  • Delicious 5

~ Shai N.

Link to comment
Share on other sites

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.

  • 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

Today Burns night

 

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

 

868DE864-882C-4B65-B042-1B19213A5606.thumb.jpeg.c0b59235141cd8833593e01a5ec2a579.jpeg

 

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

 

5FCEED83-FB4B-4967-9610-E207B9451D76.thumb.jpeg.a78892d3a43f6b6cc701a252da02266b.jpeg

 

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

 

0D4FCE8C-43CC-4E4E-A061-492A6C5C6635.thumb.jpeg.3036f146339680913e7bdf072cb985f9.jpeg

 

Borrowing the presentation from an Edinburgh pub

 

0167B5E5-7923-4A62-983D-58744B1272BE.thumb.jpeg.978ca6357816e7acbb461817f72d8c6f.jpeg

 

Scottish beer to go with it.

 

F44C5308-9DF7-4F4B-85F1-E2BD4A95A124.thumb.jpeg.a8f3593dc521b49b5d4e81635e6e4274.jpeg

 

And of course trying to cover most of the regions …

 

6362115B-9497-4D31-8FB2-1802883E89CC.thumb.jpeg.64464799254744d4694ec5a32790ac3b.jpeg

 

Sweet and smokey from the isles …

 

75E3DF7C-13FC-44EA-93E0-FEB072BCB61F.thumb.jpeg.bb48e1fd07757f818a673fffe94e5f7f.jpeg

 

An excellent cask strength option from the Speyside …

 

5304B398-0B04-4853-B31E-047DB476C6D3.thumb.jpeg.50347a7eec4c2d979783fb02a7d8133a.jpeg

 

And the Lowlands …

 

4F634C40-4779-4C62-BAF2-71B855778F2A.thumb.jpeg.7439ca9494cbcb98e44da4783835cb3a.jpeg

 

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

 

870CDBDB-D178-4752-BA5A-9596C0336C17.thumb.jpeg.782c815dbc45fdd608ca0dba40788caa.jpeg

 

No complaints 🥳

 

 

 

 

Edited by Duvel (log)
  • Like 16
  • Thanks 2
  • Delicious 2
Link to comment
Share on other sites

@Duvel 

 

so interesting 

 

Id like to suggest 

 

a 12 hour alert !

 

well , I do have the 

 

llll.thumb.jpg.662a33bd0c570a466e342dca42f4fbdb.jpg

 

and Im very -pleaed w it 

 

1 unit Lag , 1/2 unit cold water 

 

et.  

 

this is new to me :

 

kkk.jpg.bae35ced7a4d8e3b3951e574a74fd901.jpg

 

however , knowing so little on this subject 

 

...

 

I will try to see if Total Wine has the

 

cccc.thumb.jpg.4c8fbcae949575fba0a206fbe3c9ce03.jpg

 

cheers 

 

 

  • Like 3
Link to comment
Share on other sites

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 

  • Like 1
  • Haha 1
Link to comment
Share on other sites

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 by Duvel (log)
  • Like 3
  • Thanks 1
Link to comment
Share on other sites

image.thumb.jpeg.76cfe554dfe453e6a30eef52385c63b1.jpeg

 

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 by weinoo (log)
  • Like 11
  • 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

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?

  • Like 3
  • Thanks 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

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.

  • Like 1
  • Haha 4

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

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.

 

2030357219_spinachstuffedshells.thumb.jpg.5feea073381fbf7cf67758d1df9af82d.jpg

  • Like 15
Link to comment
Share on other sites

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?!

  • Haha 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

309774781_ChickenStewandDumplingsJanuary25th2023.thumb.jpg.29ba550d7eccc5ad96ee030a752c850f.jpg
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.
430109639_MattsThreeCheesePizzaJanuary25th20231.thumb.jpg.20c715b2633d7c6d662e7c66c184768e.jpg
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
1700150306_MattsThreeCheesePizzaJanuary25th2023.thumb.jpg.10d57983314fa2fe34b24b5d6009f767.jpg
 
and I used the remaining 40% for a smaller boule.
  • Like 16
  • Delicious 5
Link to comment
Share on other sites

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. 
 

DE73D237-B22A-4EB8-87E7-DD34F21ACC7F.thumb.jpeg.209f5464799025204ad77b7edb7de9a9.jpeg
 

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

Edited by &roid (log)
  • Like 13
  • Thanks 1
  • Delicious 5
Link to comment
Share on other sites

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. 

  • Like 3

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

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

 

PXL_20230127_010057914.PORTRAIT.thumb.jpg.154f1ed5d57b4aeafe39ade612a3bfea.jpg

 

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!

  • Like 9
  • Delicious 5
Link to comment
Share on other sites

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!  

  • 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

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