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

@Captain – that pie is gorgeous and delicious looking.  I’m not a mushroom person, but I’d dissect that in order to have some 😁!

  

@liuzhou – Jessica and I are quite impressed with the look of your pizza and fries!

 

I had bible study and Mr. Kim ended up working from home all evening.  So, I left a rotisserile chicken, a pan of Rice-A-Roni, and a salad for him and Jessica:

IMG_4983.JPG.0f434a32d8f38006d2d09e948dda695e.JPG

 

When I got home, I made a little chicken, lettuce, and Duke’s sandwich on a Hawaiian roll and gulped down a bowl of rice.  We finally got a start putting ornaments on the tree – JUST a start.  We were all too full once again for chocolate fondue, so we just had some cookies and a few slices of stollen:

IMG_4986.JPG.ed3dbf5efa3c71e62ff92885b331dfa9.JPG

 

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

For some reason cooler weather makes me crave Mexican food. Weird.

 

Pipian_rojo_202312-1.thumb.jpg.d781bb18e8935794370737fd877396e3.jpg

Pipian rojo: Chicken, baby potatoes, and green beans with a sauce of toasted ancho chiles, sesame seeds, onion, garlic, cumin, cinnamon, and tomatoes. Rice with roasted Poblano chiles to go with.

 

Pipian_rojo_202312-2.thumb.jpg.2f733c4ab304c74e64d180c6133eb13c.jpg

Platanos! Burned, just the way Mrs. C likes them

  • Like 16
  • Delicious 2
Link to comment
Share on other sites

18 hours ago, EnriqueB said:

Using the same ham stock as the one for the velouté, I pressure-cooked chickpeas with milk-cup mushrooms and rice&blood sausage ("morcilla de Burgos"). Accompanied by fried vasque green peppers ("piparras"):

chickpeas.thumb.jpg.a7961694654165ec8707209a252f5d55.jpg


Nice … I am going to steal this idea 🙏

Link to comment
Share on other sites

酸炒鸡胗鸡肝 (suān chǎo jī zhēn jī gān), Fried Chicken Gizzard And Chicken Liver With Vinegar Sauce. Also with chilli, daikon radish and carrot.

 

chickengizzardliver.thumb.jpg.2acd285a667a103b22d2185dad3b24dd.jpg

 

柳粤炒饭 (liǔ yuè chǎo fàn), Liuzhou style Cantonese Fried Rice. I'm not sure what that means, but it was a reasonably good fried rice with egg, pork, ham, lap cheong (腊肠 - là cháng in Mandarin), Chinese chives.

 

rice.thumb.jpg.cb28e3a7c3471b5c875fad9d5297f1ea.jpg

 

 

  • Like 9

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Business trip to Dresden … busy, busy, but with two nice rewards at the end of the day:

 

First dinner - quarter roasted duck, goose breast, red cabbage, brussel sprouts and local potato dumpling (with a prune inside) …


IMG_1578.thumb.jpeg.28d1dcfd2bb73797f3b83f7f0ef2b6c0.jpeg

 

And then a lovely scenery on the way back to the hotel …

 

IMG_1587.thumb.jpeg.d57c89433eab12bf32e9efdc0bf5591a.jpeg

  • Like 17
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

Thrifty's had their Sterling Silver NY Strip Loin steaks on sale yesterday. $10.99lb instead of $21.49.
NewYorkStripsDecember7th20232.thumb.jpg.503381b464eaecc3bc1a54837b63c847.jpg
I bought a just under 4lb roast
NewYorkStripsDecember7th20231.thumb.jpg.83a4736e4658dbd8af68e99eaa70e94a.jpg
and cut four steaks just under 1 lb each.
NewYorkStripsDecember7th2023.thumb.jpg.9ab084692caacda9d5e693cc7bfba284.jpg
Did the same last week with a five pound loin. So I'm good for steaks for a while.
 
BeefTenderloinDecember7th2023.thumb.jpg.056788654f1a03dc63865864e0e0ec13.jpg
 
Along with the NY Strip loin I also splurged and bought two Sterling Silver beef tenderloin filets yesterday. Seasoned with Hot Mamas no
salt rub. 
 
BeefTenderloinDecember7th20233.thumb.jpg.1de1b2a7625aa32657695d2714c57299.jpg
 
Grilled for dinner last night.
 
BeefTenderloinDecember7th20231.thumb.jpg.a1d87ab02472c650f647df8a48e3f6e2.jpg
 
Served with roasted potatoes, asparagus and sautéed cremini mushrooms.
  • Like 10
  • Thanks 1
  • Delicious 8
Link to comment
Share on other sites

IMG_1151.thumb.jpeg.55e1650c8f25ccb28c771ba6e0f73485.jpeg

 

Greek style fisherman's stew.  Leeks, onions, potatoes, shallots, garlic, celery, red pepper, carrots, lemon, lemon zest, Greek oregano.  Fish added at the end - wild Alaskan halibut and wild striped bass.

 

IMG_1156.thumb.jpeg.3acc77581003ff30e4d63fd0c0a668ae.jpeg

 

Last night's Hanukkah Rigatoni Amatriciana. (Almost Roscioli style, but with less cheese).

  • Like 15
  • 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

My nephew's been feeling under the weather (goes along with teaching a classroom full of kids at this time of year I think), so I've been making stuff to appeal to him this week.  Last night we had Maangchi's  fire chicken  

 

I added broccoli to it.  Nephew liked it.  He said I should have doubled the chicken and halved the broccoli.  I felt exactly the opposite 😂

 

maanchisfirechicken.thumb.jpg.b464b7be46bf0786adc18d7b1d9c079f.jpg

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

6 minutes ago, liamsaunt said:

My nephew's been feeling under the weather (goes along with teaching a classroom full of kids at this time of year I think), so I've been making stuff to appeal to him this week.  Last night we had Maangchi's  fire chicken  

 

I added broccoli to it.  Nephew liked it.  He said I should have doubled the chicken and halved the broccoli.  I felt exactly the opposite 😂

 

maanchisfirechicken.thumb.jpg.b464b7be46bf0786adc18d7b1d9c079f.jpg

He said I should have doubled the chicken and halved the broccoli.  I felt exactly the opposite 😂

Sounds exactly like what my husband would say. He's 65 years old now so I know I should give up on trying to make him eat vegetables but it is frustrating as he is an intelligent man in so many ways but as I have mentioned before, reverts to a 5-year-old when it comes to green vegetables no matter how they are cooked or presented.

 

 

  • Haha 2
Link to comment
Share on other sites

6 hours ago, Ann_T said:
Thrifty's had their Sterling Silver NY Strip Loin steaks on sale yesterday. $10.99lb instead of $21.49.
NewYorkStripsDecember7th20232.thumb.jpg.503381b464eaecc3bc1a54837b63c847.jpg
I bought a just under 4lb roast
NewYorkStripsDecember7th20231.thumb.jpg.83a4736e4658dbd8af68e99eaa70e94a.jpg
and cut four steaks just under 1 lb each.
NewYorkStripsDecember7th2023.thumb.jpg.9ab084692caacda9d5e693cc7bfba284.jpg
Did the same last week with a five pound loin. So I'm good for steaks for a while.
 
BeefTenderloinDecember7th2023.thumb.jpg.056788654f1a03dc63865864e0e0ec13.jpg
 
Along with the NY Strip loin I also splurged and bought two Sterling Silver beef tenderloin filets yesterday. Seasoned with Hot Mamas no
salt rub. 
 
BeefTenderloinDecember7th20233.thumb.jpg.1de1b2a7625aa32657695d2714c57299.jpg
 
Grilled for dinner last night.
 
BeefTenderloinDecember7th20231.thumb.jpg.a1d87ab02472c650f647df8a48e3f6e2.jpg
 
Served with roasted potatoes, asparagus and sautéed cremini mushrooms.

Great deal! I would have stocked up too. I think I mentioned that our local Co-Op had AAA prime rib roasts (6 pounds and under) for 5.99 a pound a month ago. We bought two, now I wish we had bought four at that price!

  • Like 3
Link to comment
Share on other sites

This recipe makes the best meatballs I've ever had.  I highly recommend making these.  Mine are venison but of course you can used regular beef.  Very tender on the inside. I've never fried meatballs before.  I don't think I'll ever make them any other way again.

 

thumbnail_IMG_5500.jpg.40b1b7861270d822e60171d85039efd6.jpg

 

thumbnail_IMG_5501.jpg.d9cffe2b557ad6c1e55ee4630c6ac8b6.jpg

 

thumbnail_IMG_5502.jpg.3cab0564494fbbd9f2bbe3fe725f6611.jpg

 

While the sauce was thawed out for spaghetti I made venison/pepperoni pizza (in the regular oven...I was too tired to attempt the Breville)

 

thumbnail_IMG_5507.jpg.aca5d681dffbe899b4e3960fd7c2feb9.jpg

 

thumbnail_IMG_5508.jpg.7def3ef100cba2c560b6e54c66fbfd0f.jpg

 

Last night was ribs, Asian salad, beans and mashed potato cakes

 

thumbnail_IMG_5512-1.jpg.f952f7a7e51991822f33f83d2520b23c.jpg

 

thumbnail_IMG_5513.jpg.34e934b33672a59a75813b8eea2737f9.jpg

 

 

  • Like 8
  • Thanks 1
  • Delicious 5
Link to comment
Share on other sites

54 minutes ago, liamsaunt said:

My nephew's been feeling under the weather (goes along with teaching a classroom full of kids at this time of year I think), so I've been making stuff to appeal to him this week.  Last night we had Maangchi's  fire chicken  

 

I added broccoli to it.  Nephew liked it.  He said I should have doubled the chicken and halved the broccoli.  I felt exactly the opposite 😂

 

maanchisfirechicken.thumb.jpg.b464b7be46bf0786adc18d7b1d9c079f.jpg

That looks fabulous!!!  I must try it.... I love spicy foods.

  • Like 1
Link to comment
Share on other sites

1 hour ago, Shelby said:

This recipe makes the best meatballs I've ever had.  I highly recommend making these.  Mine are venison but of course you can used regular beef.  Very tender on the inside. I've never fried meatballs before.  I don't think I'll ever make them any other way again.

 

thumbnail_IMG_5500.jpg.40b1b7861270d822e60171d85039efd6.jpg

 

thumbnail_IMG_5501.jpg.d9cffe2b557ad6c1e55ee4630c6ac8b6.jpg

 

thumbnail_IMG_5502.jpg.3cab0564494fbbd9f2bbe3fe725f6611.jpg

 

While the sauce was thawed out for spaghetti I made venison/pepperoni pizza (in the regular oven...I was too tired to attempt the Breville)

 

thumbnail_IMG_5507.jpg.aca5d681dffbe899b4e3960fd7c2feb9.jpg

 

thumbnail_IMG_5508.jpg.7def3ef100cba2c560b6e54c66fbfd0f.jpg

 

Last night was ribs, Asian salad, beans and mashed potato cakes

 

thumbnail_IMG_5512-1.jpg.f952f7a7e51991822f33f83d2520b23c.jpg

 

thumbnail_IMG_5513.jpg.34e934b33672a59a75813b8eea2737f9.jpg

 

 

My mom just called and told me I have to clarify my meatball post because the way the original recipe is she would never make it because too many steps 😁.  I hate complicated recipes too.  So.  Our venison is already mixed with beef or pork fat.  So that's what I used.  If you use regular ground beef no need to mix it with anything--omit the grinding of the pork belly.  The ingredients I used were the bread, milk, pepper, Lawry's salt, Italian seasoning and grated cheese from the GREEN CONTAINER :) .  I omitted the garlic because Lawry's salt has that in there.  Rolled the meat into balls and rolled into the store bought Italian bread crumbs that I had and then fried in 1/2" of veg. oil.  

 

I know my mom feels better now 🤣

  • Like 2
  • Haha 2
Link to comment
Share on other sites

14 minutes ago, Shelby said:

bread, milk

Do you actually heat the milk and let it cool? Seems to me that's a unnecessary action.

By the way, thank you for the recipe and for the clarification. I'm going to give it a try.

Edited by Tropicalsenior (log)
  • Thanks 1
Link to comment
Share on other sites

2 minutes ago, Tropicalsenior said:

Do you actually heat the milk and let it cool? Seems to me that's a unnecessary action.

By the way, thank you for the recipe and for the clarification. I'm going to give it a try.

OH thank you.  Excellent question.  Nope.  No heating of the milk.  I tore up the bread--I even used the crusts (horrors lol) and dumped cold milk on it in the same bowl as the ground meat and spices etc.

  • Thanks 1
Link to comment
Share on other sites

柠檬禾花鱼 (níng méng hé huā yú), Lemon Grass* Flower Fish

 

禾花鱼 (hé huā yú) are a type of small (10 cm / 4 inch long), soft boned carp (Cyprinus carpio var. Quanzhouensis**) which have been introduced to rice paddies throughout the rice-growing world. This allows subsistence and smallholding farmers to harvest two crops from the same plot of land while the fish help control insects and aid fertilisation while the rice plants simultaneously give shelter to the fish. Symbiosis rules! Everyone’s a winner.

 

See here for a more detailed explanation.

 

This dish is from a Hunan restaurant but is common among the Miao, Dong and Yao ethnic minorities in Guizhou and Guangxi, too.

 

1.thumb.jpg.4d35680415efcbc3164dff6caacd701d.jpg

 

2.thumb.jpg.f193dd9a89c70c73568e7c925c9d5f5f.jpg

 

3.thumb.jpg.e453cd93ced75f72f6ad0d31c2675705.jpg

 

 

* The fish are “grass flower fish” and are cooked with lemon. There is no “lemongrass” involved! Besides the very noticeable lemon, the dish contains both green and red chillies, pickled onions, garlic and soy sauce. The fish are served whole, ungutted and with bones. The dish is very acidic.These ethnic minorities are well-known for their love of (suān), meaning 'sour' or 'tart' flavours, and so am I.

 

** The scientific name relates to the fish and rice farming technique first becoming famous in Quanzhou, a prefecture in Fujian province, East China, but it is now country-wide and beyond.

 

 

  • Like 5
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

18 hours ago, MaryIsobel said:

He said I should have doubled the chicken and halved the broccoli.  I felt exactly the opposite 😂

Sounds exactly like what my husband would say. He's 65 years old now so I know I should give up on trying to make him eat vegetables but it is frustrating as he is an intelligent man in so many ways but as I have mentioned before, reverts to a 5-year-old when it comes to green vegetables no matter how they are cooked or presented.

 

 

 

It's not worth fighting about it with him.  I grew up with a brother who refused to eat any vegetables.  At all.  He is 44 now and still does not eat any vegetables or fruits other than potatoes, small amounts of onion, garlic, and herbs, plus the occasional carrot slice and small amounts of smooth (never chunky) tomato sauce.   I saw my parents try everything with him and nothing worked.  He was a horrible eater from birth.  Sometimes you just have to let people do what they are going to do.

 

 

17 hours ago, lindag said:

That looks fabulous!!!  I must try it.... I love spicy foods.

 

It's super easy and fast too.  I would cut back a bit on the sugar next time, but I do think it needs a little bit in there.  And I would double the broccoli 😀

 

Last night we had roasted haddock with sweet peppers, olives and capers with chimichurri sauce on top, with some spinach and rice.  Nephew opted for some of his Sunday gravy that he made over the weekend instead.  Fine with me, it left more veggies for the rest of us.  

 

roastaddock.thumb.jpg.2a37cab7787b8af559a2a56d0b5b454a.jpg

  • Like 8
  • Delicious 1
Link to comment
Share on other sites

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