Dinner 2023

[Shelby]

49 minutes ago, rotuts said:

@Shelby 

 

virtue impressed w your SV VR.

 

you've explained the tenderness in your second post.

 

I  used to go to Colorado one 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.

Oh by far elk is my favorite.    IMO it's a bit milder than venison.  The meat is not as dark--or the elk that I have eaten isn't anyway.  It's been quite a long time since I've had an elk steak.....might have to pony up and see if I can find some online.  

 

Yes, I think the temp and time you mentioned would be what I would do for a tough roast.

[EnriqueB]

This was a test for a Christmas Eve's dinner appetizer: Chia seeds and hazelnuts cracker, white miso emulsion, raw enoki mushrooms, shiso leaves and shichimi togarashi:

 

Now that their season has just started here: Blanched small peas, burrata cheese, and the juice from the peas pods:

Edited December 18, 2023 by EnriqueB
Ortography corrections (log)

[OlyveOyl]

Mushrooms, meat and Marsala, some sautéed onions, Calabrian chili pepper, Parmesan and parsley over rice.

Fennel, orange and oil cured black olives.

Pear, blackberry, almond custard tart.

[liuzhou]

辣子鸡 (là zi jī), Chicken with Chillies

 

 

丝瓜炒肉 (sī guā chǎo ròu), Stir-fried Pork with Luffa

 

 

With rice. Of course.

 

 

 

[Senior Sea Kayaker]

We had a small family dinner for my Mom's 90th birthday yesterday. The menu was designed with items she likes and I was too busy to get more than a few photos.

First: Aged cheddar and chives biscuits with a bay scallop and clam chowder.

Main: Gnocchi with shrimp and last season's sugar snap and snow peas in a roasted tomato and pepper sauce. Green salad on the side.

Dessert: Birthday cheesecake (by request).

Held a little early so we could get her back to her retirement residence early.

 

 

 

Edited December 19, 2023 by Senior Sea Kayaker (log)

[rotuts]

@Senior Sea Kayaker 

 

that shrimp plate looks delicious.

 

fine looking plump shrimp.

[liamsaunt]

Butternut squash soup thickened with tortilla chips.  My niece calls it nacho soup.  

 

[FrogPrincesse]

Traditional quiche lorraine (creme fraiche, eggs, bacon, salt & pepper, nutmeg - no cheese).

 

 

 

 

[Honkman]

Cauliflower “Couscous” with Vegetables - Coarsely grated cauliflower sautéed with leeks, baby spinach, green peppers and cranberries. At the end mixed with sauce made from Greek yoghurt, mustard, garlic, dill and cumin.

[liuzhou]

I guess like most people, I don’t like to eat the same things on consecutive days (or even consecutive weeks), but today I made an exception.

 

Last night, I had 辣子鸡 (là zi jī ), Chongqing Chicken with Chillies and tonight I had 乐山辣子鸡铁板炒饭 (lè shān là zi jī tiě bǎn chǎo fàn), Leshan Chicken with Chillies Iron Plate Fried Rice. Chongqing is a city in China which used to be classified as part of Sichuan, but no longer. Leshan is a town in Sichuan famous for its 71-metre (233-feet) high Leshan Giant Buddha, the tallest in the world.

 

So basically two variations on the same Sichuan idea. The fried rice looked very different from last night’s dish, as if someone had picked out most of the chillies from the mound of chillies and added them to the fried rice, but the taste was all there. The chillies are not meant to be eaten anyway!

 

 

 

 

[liamsaunt]

Spicy noodles with roasted broccoli and soy sauce egg

 

[mgaretz]

Recent dinners:

 

Italian sausage cooked on the grill with stewed tomatoes, snap peas and garlic bread:

 

 

Sirloin, cooked SV then seared with baked potato and snap peas.  Made the potato a new way for me - in the Ninja Speedi on Steam Crisp.  35 minutes to a perfect baker - creamy inside with crisp skin.  Butter added after the pic was taken.

 

 

[OlyveOyl]

Variations on a theme…veggies and pasta.  Maccheroni  with sautéed onions, garlic, broad beans and tomatoes. Added a little Njuda to get our  taste buds  attention and topped with toasted breadcrumbs .  Breadcrumbs were ground up Pepperidge Farm dry herb stuffing mix  @rotuts.toasted with a little olive oil.

Desert was Financiers with a chocolate ganache center and chocolate flakes.

[billyhill]

Finally made falafel. It was a big hit. Claudia Roden's recipe with fava beans.

[C. sapidus]

 

Found a dog-friendly BBQ joint in downtown Flagstaff, just off Route 66. Mac and cheese and the BBQ sauces were particularly good. Nice crunchy coleslaw, too. Porter to go with.

[weinoo]

Hot mess of a dinner last night.

 

 

Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. 

 

Plated is a whole other story...

 

 

With well-cooked broccoli raab.

 

Ugly delicious.

[MaryIsobel]

4 hours ago, weinoo said:

Hot mess of a dinner last night.

 

 

Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. 

 

Plated is a whole other story...

 

 

With well-cooked broccoli raab.

 

Ugly delicious.

That looks delicious - plating is over-rated on the day to day.

 

Edited December 21, 2023 by MaryIsobel (log)

[liuzhou]

Here’s an oddity but a good one. It was described as American yet is redolent of the spices of Sichuan. Or perhaps they mean the crayfish are American in that they were introduced from America after the European varieties, Astacus fluviatilis were nearly wiped out by a plague in the 19th and 20th centuries then moved eastwards from there. That said there are crayfish native to China, in the Cambaroides family, so who knows?

 

美国小龙虾饭 [麻辣] (měi guó xiǎo lóng xiā fàn [má là]), American crayfish over rice [spicy].

The crayfish are cooked in a Sichuan ma la sauce with chilli and Sichuan peppercorns and served with 土豆丝 (tǔ dòu sī) potato slivers stir fried and finished with rice wine vinegar. Also some greens and served over rice.

 

 

 

Edited December 22, 2023 by liuzhou (log)

[pastameshugana]

On 12/17/2023 at 10:34 PM, Duvel said:

 

The whole meal sounds great. And I learned something new (never heard of Feuerzangenbowle until just now).

 

But what caught my eye is my knife - I've been using a pair of those Globals for coming up on 17 years now.

 

[Ann_T]

@liuzhou, I'm sure you wish you were able to cook, but damn you have the best take out food ever.

 

Didn't cook last night.  Had a take out pizza from a new place. Disappointing.

We had wings Tuesday night.

Started in the oven and finished on the grill, and homemade potato chips.

 

 

 

 

 

 

[KennethT]

11 minutes ago, Ann_T said:

@liuzhou, I'm sure you wish you were able to cook, but damn you have the best take out food ever.

 

Didn't cook last night.  Had a take out pizza from a new place. Disappointing.

We had wings Tuesday night.

Started in the oven and finished on the grill, and homemade potato chips.

 

 

 

 

 

 

Gorgeous wings.  What type of dipping sauce is that?

[Duvel]

4 hours ago, pastameshugana said:

 

But what caught my eye is my knife - I've been using a pair of those Globals for coming up on 17 years now.

Yeah … it’s a workhorse. I bought in actually in Japan - funny enough also 17 years ago 🤗

 

I will get a new (additional) one this Christmas. Bought it in May when visiting Japan as a double pack (larger & smaller one), and Santa will present those to little one and me, so we can cook together 🤭

[chromedome]

4 minutes ago, Duvel said:

I will get a new (additional) one this Christmas. Bought it in May when visiting Japan as a double pack (larger & smaller one), and Santa will present those to little one and me, so we can cook together 🤭

I gifted my own son a chef's knife, slicer and paring knife of his own when he was in high school and I was in culinary school. They weren't in that same ballpark for quality (the commercial yellow-handle Henckels used in so many restaurant kitchens) but he was still pretty proud. He was in the cooking class at his school because they'd had the bright idea of splitting the traditional "Home Ec" into two modules called "Food" and "Fashions," which opened the door - psychologically - for more boys to sign up for the cooking portion of it.

 

He was so enthused, fact, that he wanted to take his shiny new personal knives to school and use them in class. I asked him, "Say, refresh my memory... why was it your school got locked down last week?"

"Geez" he replied, "Because some freakin' idiot brought a knife to- ... oh."

 

He definitely caught the bug, though. He made us perfectly good individual cheese souffles one morning for breakfast, when I had a (rare) day off and could sleep in. I appreciated the gesture, if not the three hours' kitchen-cleaning afterwards. He's 35 now, and his Facebook posts are still frequently about one or another meal he's concocted.

[Captain]

A pie floater.  Pie, mashed minted peas and gravy.

[Tropicalsenior]

49 minutes ago, Captain said:

A pie floater.  Pie, mashed minted peas and gravy.

Just had to Google that. It sounds interesting and delicious.