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Dinner 2023


liuzhou
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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!

 

 

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Mitch Weinstein aka "weinoo"

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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. 

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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. 😂

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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

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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

 

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Nachos and Kozel beer.

 

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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

 

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~ Shai N.

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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.

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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

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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.

 

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And of course trying to cover most of the regions …

 

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Sweet and smokey from the isles …

 

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An excellent cask strength option from the Speyside …

 

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And the Lowlands …

 

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

 

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No complaints 🥳

 

 

 

 

Edited by Duvel (log)
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@Duvel 

 

so interesting 

 

Id like to suggest 

 

a 12 hour alert !

 

well , I do have the 

 

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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

 

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cheers 

 

 

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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 

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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 …

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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)
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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?

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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?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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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.

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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?

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13B5C197-60FF-4380-B88C-691FB3C3BBDB.thumb.jpeg.65e74702ef54aaa920e20b7a426175c9.jpeg

 

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

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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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.

 

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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?!

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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?

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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.
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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. 
 

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

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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. 

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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

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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!

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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!  

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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

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