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

By liuzhou
in Cooking

 Share

Recommended Posts

KennethT

KennethT

Posted
Posted
10 hours ago, liuzhou said:

 

Happy me!

 

After reading your post and twitching with envy and frustration, I decided to search just once more for rau răm on my purchasing options. My usual one hour later delivery people deny all knowledge, but on Taobao, the main Amazon-like shopping portal I hit gold!

 

I can buy 250 g, 500 g or a full kilo and it will take, at best, until tomorrow to get here. Probably two days.

I can also order potted plants and set up in business myself!

 

So glad you posted your meal. It gave me good kick up the posterior! Thanks.

I don't think you even need to order the potted plant (unless you don't already have potting soil and pot) since it roots so easily.  Take practically any branch, pick the leaves off (except for  the top two or so) and plunk it in a glass of water.  You'll see roots probably by the next day!

  • Like 1
  • Thanks 1
TicTac

TicTac

Posted
Posted

Wife took the kids to MIL’s - had a night to myself, so steak it was!  
 

IMG_5461.thumb.jpeg.d9793a9d58ce24d45f0ef72ad634207c.jpeg

6 week dry aged rib eye, fried green tomatoes, purple mashed potatoes, lambs tongue (wild spinach), Malabar spinach, porcini reduction 

  • Like 10
  • Delicious 3
liamsaunt

liamsaunt

Posted
Posted

Final dinner in Vegas was at Mercato de Percheria. I was not particularly hungry so nothing on the menu looked appealing. I think I am just ready to get out of here. Vegas is just too overwhelming. Anyway, restaurant setting

 

IMG_0977.thumb.jpeg.87cb0aa7f6b98e0d9d27fe4c3a84bc91.jpeg

 

Drink for husband and sister 

 

IMG_1981.thumb.jpeg.bc53399c8b0163c781e976f7972d4367.jpeg

 

Menu

 

IMG_1980.thumb.jpeg.af68995433588fa29a4c485973f784f6.jpeg

 

we ordered the truffle board to start but they were out. So, calamari (WAY too salty)

 

IMG_1987.thumb.jpeg.bf1bff86f65fa6201baaf85e4e04fa54.jpeg

 

salmon tartare (this was nice)

 

IMG_1990.thumb.jpeg.505427702faa4bfc644939cb90617119.jpeg

 

husband and niece both got the tortellini filled with prosciutto. They said it was fine 

 

IMG_1993.thumb.jpeg.6f1a99759cd97f2599ea5df27222eac2.jpeg

 

My sister and I split an arugula salad and a pizza. The salad was tasty but too cold. The pizza was undercooked and too saucy 

 

IMG_1991.thumb.jpeg.0900ff0a86bb18e8b64067e2b440a3e0.jpeg

 

IMG_1992.thumb.jpeg.154ec0c8410704388a2e4f4659c0b46f.jpeg
 

No dessert. 
 

And a couple of concert photos, just for fun, one from each night, so different perspectives.  It was visually stunning and the sound was perfect, but I won’t come back to Vegas, even for another concert at the Sphere. 
 

IMG_1953.thumb.jpeg.d2edcb84cb3c93bb826f6c9fb5674803.jpeg

 

IMG_2028.thumb.jpeg.9b0fe73c3f70c937a27ffddda65ba8f1.jpeg

  • Like 13
  • Thanks 2
heidih

heidih

Posted
Posted (edited)
21 minutes ago, liamsaunt said:

 It was visually stunning and the sound was perfect, but I won’t come back to Vegas, even for another concert at the Sphere. 
IMG_2028.thumb.jpeg.9b0fe73c3f70c937a27ffddda65ba8f1.jpeg

OMG that photo says it all. Too much crazy. Ex's dad lived strip adjcent - my bike rides saved my sanity. Disappointing meals post Bermuda!

Edited by heidih (log)
  • Like 1
OlyveOyl

OlyveOyl

Posted
Posted (edited)

Pork, Polenta and Prunes, inspired by a NYT recipe “ Slowed Braised pork and Prunes”.  The “ adjustments” I made were substituting pork tenderloin for shoulder and not going the slow cooker method.

Polenta was a la Wolfert oven style, I used Italian polenta , 240g polenta to 5+ cups water.  The prunes were firm French prunes from Agen marinated in a little vinegar and brown sugar prior to adding to sauce.

The sauce was delicious, sherry vinegar, wine, shallots and orange peel.  Although my meat was a third of the recipe, I kept the sauce measurements the same.

Enough polenta leftover to pan fry some slabs  tomorrow. 😁

IMG_4804.jpeg

Edited by OlyveOyl (log)
  • Like 14
  • Thanks 1
  • Delicious 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Last night I assayed a bit more cooking than usual.  I repurposed the last of my dumpling filling for bucatini and meatballs.  The meatballs I fried on my A4Box using the takoyaki plate.  Good.

 

  • Like 8

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

MaryIsobel

MaryIsobel

Posted
Posted
4 hours ago, liamsaunt said:

Final dinner in Vegas was at Mercato de Percheria. I was not particularly hungry so nothing on the menu looked appealing. I think I am just ready to get out of here. Vegas is just too overwhelming. Anyway, restaurant setting

 

IMG_0977.thumb.jpeg.87cb0aa7f6b98e0d9d27fe4c3a84bc91.jpeg

 

Drink for husband and sister 

 

IMG_1981.thumb.jpeg.bc53399c8b0163c781e976f7972d4367.jpeg

 

Menu

 

IMG_1980.thumb.jpeg.af68995433588fa29a4c485973f784f6.jpeg

 

we ordered the truffle board to start but they were out. So, calamari (WAY too salty)

 

IMG_1987.thumb.jpeg.bf1bff86f65fa6201baaf85e4e04fa54.jpeg

 

salmon tartare (this was nice)

 

IMG_1990.thumb.jpeg.505427702faa4bfc644939cb90617119.jpeg

 

husband and niece both got the tortellini filled with prosciutto. They said it was fine 

 

IMG_1993.thumb.jpeg.6f1a99759cd97f2599ea5df27222eac2.jpeg

 

My sister and I split an arugula salad and a pizza. The salad was tasty but too cold. The pizza was undercooked and too saucy 

 

IMG_1991.thumb.jpeg.0900ff0a86bb18e8b64067e2b440a3e0.jpeg

 

IMG_1992.thumb.jpeg.154ec0c8410704388a2e4f4659c0b46f.jpeg
 

No dessert. 
 

And a couple of concert photos, just for fun, one from each night, so different perspectives.  It was visually stunning and the sound was perfect, but I won’t come back to Vegas, even for another concert at the Sphere. 
 

IMG_1953.thumb.jpeg.d2edcb84cb3c93bb826f6c9fb5674803.jpeg

 

IMG_2028.thumb.jpeg.9b0fe73c3f70c937a27ffddda65ba8f1.jpeg

I attended two trade shows a year when I was working. One was always in Vegas. The other was usually in New Orleans. Vegas was fun the first time, mildly amusing the second time. I think I went there a total of 8 times. After the second time I learned to buy myself a nice bottle of wine and stay in my room after the trade show. I have absolutely no desire to return.

 

  • Like 3
  • Haha 4
heidih

heidih

Posted
Posted
34 minutes ago, JoNorvelleWalker said:

Last night I assayed a bit more cooking than usual.  I repurposed the last of my dumpling filling for bucatini and meatballs.  The meatballs I fried on my A4Box using the takoyaki plate.  Good.

 

Repurposing can be fun. No risk on something you might toss. Niece brought home some "Mexican poke" Spice over hot and way too much sesme oil. Tuna nice but got lost. Put on foil in toaster oven and cooked lightly. Mixed with cilantro and dry chili crisp. A nice snack with spicy cornbread. 

  • Like 3
weinoo

weinoo

Posted
Posted
21 hours ago, KennethT said:

I swear, if I had a restaurant, I'd made rau ram soaked in chicken juices either an appetizer or a side dish!

 

Channeling the classic roast chicken with a salad dressed in those juices, made popular by Judy Rogers at Zuni Cafe!

  • Like 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?

billyhill

billyhill

Posted
Posted
On 10/2/2023 at 1:54 AM, Honkman said:

Szegadin Goulash with pork shoulder, sauerkraut, onions, caraway seeds, regular and hot paprika, tomato paste and vegetable broth. Served with boiled potatoes and sour cream.

2AED1D79-735F-46BA-A8AB-387DB11B656A.thumb.jpeg.8feed3004613da3657ef3f41c1da7e69.jpeg

This sent me off to google. 

  • Like 1
KennethT

KennethT

Posted
Posted
1 hour ago, weinoo said:

 

Channeling the classic roast chicken with a salad dressed in those juices, made popular by Judy Rogers at Zuni Cafe!

Maybe subconsciously? I had never been there or even heard of that salad!  But it's not just salad - the rau ram has a really strong flavor of its own - plus its texture holds up to wilting underneath the hot chicken.  I first had this in Saigon back in 2015.

  • Like 1
heidih

heidih

Posted
Posted
2 hours ago, weinoo said:

 

Channeling the classic roast chicken with a salad dressed in those juices, made popular by Judy Rogers at Zuni Cafe!

But wth crispy croutons

  • Like 1
liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I ordered this more out of curiosity than anything else. It was described as 柳州辣子鸡 (liǔ zhōu là zi jī), something which they have made up. 辣子鸡 (là zi jī) is a famous Sichuan / Chongqing* dish of chicken buried in a heap of red dried chillies and Sichuan peppercorns. Fuchsia Dunlop translates it as Chicken with Chillies which I can’t argue with, or as Firecracker Chicken, which bears no relationship to the Chinese name.

 

Here’s what arrived.

 

lzj.thumb.jpg.5a7f5eeee2266229478333ed97e43943.jpg

 

The basic flavour was right, but it looks all wrong and was bulked out with fresh green chillies and onions which are not used in the original. The chicken was on the bone which is authentic. It was good but not Laziji.

 

This is laziji I made a while back, based on Fuchsia Dunlop’s recipe.

 

laziji1.thumb.jpg.e38af055ec320f3135e58d9d6e111629.jpg

 

*Chongqing was in Sichuan until 1997 when it was taken out in a Beijing dictated reclassification. It is now directly controlled by Beijing.

  • Like 10

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Katie Meadow

Katie Meadow

Posted
Posted

Dinner in Decatur last night was a combined effort. My SIL made his prize winning lemon pepper wings, my daughter made sweet potato fries, and the grandparents (us!) made braised greens with bacon. The greens were a mix of collards, turnip and chard. All delicious. The sweet potatoes were a new to me variety called Mississippi, and they were very good. The other sweet potatoes/ yam choices  were Garnets from CA and a few picked over Beauregard's that didn't look very fresh. All thanks to the amazing Dekalb International Farmers' Market. 

  • Like 9
RWood

RWood

Posted
Posted

Just meze for dinner tonight. 
Burrata with an olive, sun dried tomato, garlic and Calabrian chilies. Baguette and Chardonnay. 

IMG_4498.jpeg

  • Like 14
  • Delicious 1
C. sapidus

C. sapidus

Posted
Posted (edited)

Green_curry_shrimp_202310-1.thumb.jpg.b8423721b1d690f0bf641f26a850a8c8.jpg

 

Green curry shrimp with spinach, lime leaves, chicken stock, coconut milk, and coconut cream. I used green curry paste from a tub, freshened up with a puree of green chiles, shallot, garlic, ginger, and lemongrass. Final flavor adjustments with fish sauce and palm sugar. Shrimp were poached in the sauce.

 

Green_curry_shrimp_202310-2.thumb.jpg.d97800133f20ac854103256a2fd4bf41.jpg

 

Cucumber salad with rice vinegar, lemon, palm sugar, shallots, and sliced chiles. House was bereft of cilantro, sadly.

 

Edited by C. sapidus
Forgot chicken stock (log)
  • Like 13
  • Delicious 3

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

Variation on Mango Masala Curry with sweet potatoes, mango (not too ripe to make it not too sweet and have some sourness ), onions, garlic, curry powder, garam masala, cumin, curry leaves, black mustard seeds, coconut milk, cashew nuts

IMG_8363.thumb.jpeg.a06d9a5295f94a16e76476b49da11227.jpeg

  • Like 9
  • Delicious 1
Two Foodies - One Journey
heidih

heidih

Posted
Posted
58 minutes ago, Honkman said:

Variation on Mango Masala Curry with sweet potatoes, mango (not too ripe to make it not too sweet and have some sourness ), onions, garlic, curry powder, garam masala, cumin, curry leaves, black mustard seeds, coconut milk, cashew nuts

Did you pound the cashew nuts or leave them whole? They can be subtle. I would love one day to see one in situ - the sorta nipple on an apple like fruit,

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Some nights only a can of Progresso soup will do.

 

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gulfporter

gulfporter

Posted
Posted

Fried eggplant slices with (jarred) sun-dried tomato pesto, topped with a creamy goat cheese, parm and fresh basil.  

 

I bought bags of in-house breaded and fried eggplant slices (no sauce or cheese) at a Tucson Italian deli.  Takes a lot of the prep work out of making the meal.  I re-fried the eggplant slices until super crispy.  

 

I used to love eggplant parm but at most eateries it's overly cheesed and sauced.  I want to taste the eggplant!

 

 

eggplant.jpg

  • Like 12
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...