Dinner 2023

[FrogPrincesse]

Mouthwatering spread, @Duvel!

 

For my daughter - filet mignon and fingerling potatoes. The steak was cooked sous vide and finished on the grill. The potatoes were cooked in a pressure cooker and sautéed with olive oil and herbes de Provence.

 

 

[MaryIsobel]

6 hours ago, Kerala said:

Worked well together. What a time to be alive!

I've always loved a Negroni. My sister and I were guests of our cousin at the Hari Hotel in London. The bartender there made a spectacular Negroni, apparently his secret was grappa added to the mix. Best negroni I have ever had!

[Kerala]

Oooh...!

[gfweb]

Had a pot luck yesterday and everybody signed-up for the worthwhile dishes.

So I made a M&M casserole.  3 different types!

It was well-received .  Recipe is available.

 

[weinoo]

Plain…peanut…or both?

[gfweb]

15 minutes ago, weinoo said:

Plain…peanut…or both?

 

Peanut , almond, and caramel !

[OlyveOyl]

Pastina gussied up with tomato, ham and peas. Eggs  swirled in at the end off heat, followed by some grated Pecorino.

Cherry  ice cream and cookies for dessert.

[dcarch]

Wang Gang in Trouble?

 

 

 

I like fried rice,

Just rice cooked twice,

Poor Wang Gang

Paid a political price

 

My  Egg Fried Rice

dcarch

 

 

Edited December 16, 2023 by dcarch (log)

[liuzhou]

Last night. This was titled on the app in English as ‘Spicy Fried Pork Crisps in Korean Style’ but the Chinese name, 辣味猪肉薄脆 (là wèi zhū ròu báo cuì) says ‘Spicy Pork Thin Crisp’’ and doesn’t mention Korea at all.

 

The description reads ‘stir fried pork with Korean chilli sauce, shredded mozzarella cheese, shredded onion and arugula to add to make it meaty, slightly spicy and crispy, rich layers’.

 

I describe it as ‘old, dried up, rock hard, cold toast with no flavour whatsoever’. Truly dreadful. I did forget to add the supplied arugula but it would have made no difference to my assessment.

 

 

 

 

I’ve had good pizza and even a decent salad from this restaurant but this was just an a embarrassment.

Edited December 17, 2023 by liuzhou (log)

[liuzhou]

Sichuan is landlocked, but still comes up with seafood dishes in Sichuan restaurants around the country.

 

酱爆鱿鱼 (jiàng bào yóu yú), flash fried squid with soy sauce. The squid is almost certainly from Guangxi's Behai on the Tonkin Gulf near the border with Vietnam.

 

 

Squid. Fresh green and both dried and fresh red chillies, onions, scallions. Soy sauce, ginger and garlic. Rice. Spicy hot.

 

 

Edited December 18, 2023 by liuzhou (log)

[lindag]

This recipe looks SO  good it's definitely going on my table this week.

Just need to get the zucchini!

 

(recipe courtesy of Foodiecrush.com)

[Duvel]

Dinner started as early as 16.00h today, as we spontaneously invited some of the neighbors over for Feuerzangenbowle …

 

 

 

 

I threw some sausage on the BBQ …

 

 

And some Rahmflecken into the oven …

 

 

There was a pudding apple cake as well …

 

And plenty of Feuerzangenbowle. And a hot cocoa for the little one 🤗

 

Happy 3rd Advent 🙏

 

[Shelby]

14 minutes ago, Duvel said:

Dinner started as early as 16.00h today, as we spontaneously invited some of the neighbors over for Feuerzangenbowle …

 

 

 

 

I threw some sausage on the BBQ …

 

 

And some Rahmflecken into the oven …

 

 

There was a pudding apple cake as well …

 

And plenty of Feuerzangenbowle. And a hot cocoa for the little one 🤗

 

Happy 3rd Advent 🙏

 

This is the coolest thing I've seen in a long time!  Sigh the Christmas shops....the food....the mulled wine....the ice skating.....

[Duvel]

2 minutes ago, Shelby said:

This is the coolest thing I've seen in a long time!  Sigh the Christmas shops....the food....the mulled wine....the ice skating.....

‘Tis the season to be jolly - fallalalalalalalalaaaaaa 🤶

[Robenco15]

Hosted a holiday party for my friends last night. 
 

Red wine braised short ribs, celery root puree, duck fat roasted rainbow carrots, oven roasted carrots, and pan seared king trumpet mushrooms. Plated dinner for 8.

 

[Captain]

Roast leg of lamb for an early Sunday night dinner.

[Shelby]

WOW @Robenco15that looks amazing.

 

@gfwebMy mom and I  completely cracked up laughing about your casserole.  

 

I have Christmas prep to do.....buuuuut I'm putting it off for a few days.  I've been a complete bump on a log this weekend.

 

Venison spaghetti red to finally use up the last of the chili in the fridge

 

 

@Ann_T's wonderful Spicy Honey Garlic chicken with a store bough frozen egg roll.  I liked the roll....I like the ones I make with the crispy spring roll wrappers better.  Ronnie refused to eat one lol.

 

 

 

SV'd a beef steak with cheesy baked potatoes and more Asian salad

 

 

 

Steak quesadillas

 

 

Hotdogs and kraut

 

 

Cold and wintry mix called for soup .....lump crab and canned clams

 

 

Blueberry/blackberry galette for dessert

 

 

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

 

 

Green bean/feta/balsamic vinegar salad and potatoes, carrots and gravy on the side

 

 

 

Last night I finally used up the last of the leftovers from our hunters visit.  Stuffed the mushrooms with the last of the cheeseball I made.  Made paninis with the last of the roast beef

 

[Duvel]

14 minutes ago, Shelby said:

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

 

I think I might move in with you 🤗

[Smithy]

33 minutes ago, Shelby said:

 

Finally attempted another SV venison roast.  This one was part of the hind quarters.  Weighed almost 3 lbs.  I SV'd it at 130 F for 4 hours.  It wasn't quite done enough....a good sear remedied that.  It was SO good.  Next time--and I think I'll nail it without needing such a long sear--I'll do 137 F for 4 hours.

 

 

 

 

 

Was this a venison roast from a tough old buck, such as we discussed here? Or was this particular deer tender already?

[Shelby]

1 minute ago, Smithy said:

 

Was this a venison roast from a tough old buck, such as we discussed here? Or was this particular deer tender already?

I forgot to add that detail.  Thank you so much for asking!  This was unearthed from the freezer--it has to be from the last doe we got which was most likely 2020.  Wasn't freezer burnt or off tasting at all.  If it was from the buck we got this  year???? No way 4 hours would have made it tender IMO.

[Ann_T]

@Shelby that venison looks amazing.

 

Dinner tonight was Steak and Frites.

Got in from work at 5:18 and started the wine sauce.

Put the potatoes through the fry cutter and in to cold water to soak.

Seasoned a 16 oz Sterling Silver NY strip steak to share.

While the wine and shallots reduced, I did the first fry on the potatoes.

Turned on the grill to heat.

When the wine had reduced added a cracked garlic clove and a sprig of rosemary and some low sodium beef broth and black pepper. Simmered on low to reduce.

Grilled the steak.

While the steak rested, did the second fry on the fries.

 

Carved the steak and plated with the fries.

Drizzled a little of the

wine sauce over the steak and served.

We were eating by 6:25.

[Dante]

Reuben baked potatoes, side of pan roasted Brussels sprouts with garlic, fish sauce, and lime juice.

[liuzhou]

兰州拉面 (lán zhōu lā miàn), Lanzhou hand pulled noodles with beef, greens and omelette.  It came with a little pot of hot sauce and another of soy sauce. I added the hot sauce.

 

 

 

[rotuts]

@Shelby 

 

very impressed w your SV VR.

 

you've explained the tenderness in your second post.

 

I  used to go to Colorado once a year , for the obligatory meting.

 

but  really went for the Elk , farmed, at a particular restaurant.

 

tender juicy , on the rare side.  for fajitas.  loved the flavor

 

how does deer compare w elk ?  Id rather eat elk than beef.

 

on the old buck , 135 for 12 hours ?   don't be afraid of extra time at those lower temps.

Edited December 18, 2023 by rotuts (log)

[liamsaunt]

Matar paneer