Dinner 2023

[Shelby]

Hot wings and a salad.  I made my own hot wing sauce--forgot a picture.  I've migrated to keeping the sauce on the side so we can dip, but still have the wings crisp.  They save better in the fridge too.

 

 

 

Freezer dive when time got away from me.  Found already made pork and tomatillo enchilada sauce and beans. 

 

 

Breakfast last night

 

[Senior Sea Kayaker]

@Dante

I had to look up what a 'chopped cheese' was and it looks like something I'd like to try.

@Shelby

Yes on wings with sauce on the side. I've never really understood why someone would spend time getting nice crispy wings and then ruining them by tossing them in sauce.

 

 

 

 

 

 

 

 

[rotuts]

@Shelby 

 

wow .  

 

delicious every way 

 

that yolk , as pic'd , for me 

 

 

id have carefully 

 

precisely , 

 

arranged it

 

so it was 

 

one mouthful

 

fully full, BTW

 

 

 

 

 

 

[Shelby]

1 hour ago, rotuts said:

@Shelby 

 

wow .  

 

delicious every way 

 

that yolk , as pic'd , for me 

 

 

id have carefully 

 

precisely , 

 

arranged it

 

so it was 

 

one mouthful

 

fully full, BTW

 

 

 

 

 

 

I finally have a fail-proof recipe for poaching the eggs in the IP.  

 

1 cup of water in the pot and place flat rack inside.

Butter silicone egg cups.  Crack and drop eggs inside.  Carefully place on rack.

Adjust IP to STEAM and LOW PRESSURE.  4 minutes.  Quick release.

[MaryIsobel]

3 hours ago, Shelby said:

Hot wings and a salad.  I made my own hot wing sauce--forgot a picture.  I've migrated to keeping the sauce on the side so we can dip, but still have the wings crisp.  They save better in the fridge too.

 

 

 

Freezer dive when time got away from me.  Found already made pork and tomatillo enchilada sauce and beans. 

 

 

Breakfast last night

 

I like sauce on the side too. I do baked wings with the baking powder method - they turn out so crispy, it would be a shame to soak them in sauce. Plus my husband likes them hotter than I do so that way we both get what we want. Your poached egg looks great. After about 40 years, I can now make consistently good poached eggs, finally!

 

[rotuts]

@Shelby

 

those silicone egg cups are ?

 

many thanks.

 

[Shelby]

5 minutes ago, rotuts said:

@Shelby

 

those silicone egg cups are ?

 

many thanks.

 

These  

[rotuts]

wow

 

taking to me 

 

how many fit in a 6-qt ?

 

3 qt ?

 

'  steam '  and ' low pressure '

 

mean using th iPot 

 

as a pressure cooker ?

 

eggs from the refrigerator ?

 

many thanks

 

well 

 

I bought two sets 

 

ie 4.

 

looking forward to this 

 

possible w the 3-cup  .

 

thanks again

[Tropicalsenior]

Tonight we had my favorite beans and rice dish. Tuscan white beans and sausage served over red tomato rice. It is melon season here and I was able to get a nice ripe melon to serve as a side. Not pictured, which I guess is stating the obvious.

[Shelby]

1 hour ago, rotuts said:

wow

 

taking to me 

 

how many fit in a 6-qt ?

 

3 qt ?

 

'  steam '  and ' low pressure '

 

mean using th iPot 

 

as a pressure cooker ?

 

eggs from the refrigerator ?

 

many thanks

 

well 

 

I bought two sets 

 

ie 4.

 

looking forward to this 

 

possible w the 3-cup  .

 

thanks again

I can fit 4 in the 6 quart--could probably do 5.  Eggs straight from the fridge.  Yes it pressure cooks them under the steam and low settings.  I've done two eggs in one silicone cup also.

[MaryIsobel]

1 hour ago, Tropicalsenior said:

Tonight we had my favorite beans and rice dish. Tuscan white beans and sausage served over red tomato rice. It is melon season here and I was able to get a nice ripe melon to serve as a side. Not pictured, which I guess is stating the obvious.

That looks really good. We were in Costa Rica at this time 3 years ago and I still dream of the mangos, papayas, pineapple and melons!

 

[Ann_T]

7 hours ago, Shelby said:

 I've migrated to keeping the sauce on the side so we can dip, but still have the wings crisp.  They save better in the fridge too.

Great looking wings.  That is the way I like them too. Sauce has to be on the side. 

 

The best reason to roast a turkey.

Hot turkey sandwiches with twice fried fries and peas. AND it has to be canned peas. Tradition.

[Kim Shook]

@Ann_T – the turkey dinner is gorgeous!  And the hot turkey sandwich and fries is even better, if that’s possible.  If good people go to heaven, good turkeys go to hot sandwiches with gravy😄!

 

@Shelby – everything looks so good.  And I like that way of serving the wings.  That would be perfect for me – I could just drizzle a little sauce on my wings and they wouldn’t be so spicy.  Have you ever tried @Norm Matthews' Korean-Style Wings?  You really should – they are amazing.  You can make them as hot as you want or make them not hot and pass gochujang for the spice fans.  I transformed 2 little picky girls into wing eaters with them.  Also, they stay crispy a LONG time.  Like HOURS.  And I’m saving those IP poached egg directions.  Do you think a silicone cupcake pan would work?

 

I think I mentioned last month that one of the Xmas gifts we gave Jessica was a three-month cheese share from our local cheese shop.  Mr. Kim picked it up a couple of nights ago and adding some other stuff that was dinner Tuesday night.  The cheese/meat tray:

From twelve o’clock: Schlossberger Aged – Kaserei Eyweid (cows milk, unpasteurized, from Switzerland, aged 18-23 months); Piave Vecchio (cows milk, Italy, pasteurized); Albala Tierno (sheeps milk, pasteurized, Spain); beef sausage, “fresh” mozzarella, and aged Gouda.  The three with the little stickers on them were from Truckle.  We also had a baguette from Lidl and raw vegetables:

 

 

Dessert was some German goodies I picked up after Christmas at Lidl:

[MetsFan5]

Ok fine I get it you all are conspiring to boast about beans.  🤣
 

 

[Honkman]

More Ricotta Gnocchi (slightly different recipe than before) - this time with a sauce made from cherry tomatoes, garlic, arugula, basil, some light brown sugar and red wine vinegar

[Dejah]

@Kim Shook: Yes. Those egg rolls and spring rolls are made by moi. These are the wrappers we used in the restaurant and now at home. They are deep fried of course.
                                                                                                            

Medical trips to the big city always bring home rewards. I was doing a presentation on Chinese Immigrants in Manitoba: Choy Family History at the museum the evening we got home from Winnipeg.
So, a quick supper was necessary.

Chinese BBQ duck over ho fun. Stir-fried peashoots more for me than hubby. I LOVE the sauce that comes from inside the duck! (Meen see, wine, ginger, garlic, etc) always ask for extra little containers and keep them in the freezer.

                                                                                                

 

Our local Co-Op grocery has boneless pork tenderloin on sale @$1.99 / lb. I picked up one for $15.00, cut off a chunk to roast, stuff with fresh thyme from a friend's greenhouse. It was lovely!

 

                                                                               

 

The rest of the loin was cut into strips, marinating in a mix of Hoisin sauce, oyster sauce. soy sauce, sesame oil, garlic, and red food colouring. They will be made into char siu, some of which will be used for baos.

 

 

                

[liuzhou]

Chicken heart fried noodles with Shaoxing wine, garlic, culantro and chilli oil.

 

 

 

[mgaretz]

When I can't decide on what I want for dinner I tend to fall back on steak with baked potato and some veggie, snap peas in this case:

 

 

[MaryIsobel]

4 hours ago, mgaretz said:

When I can't decide on what I want for dinner I tend to fall back on steak with baked potato and some veggie, snap peas in this case:

 

 

Sounds like a great fall back, plus it looks delicious. I would be happy with even just the baked potato.

 

[shain]

Roasted potatoes inspired by poutine with mushroom gravy and squeaky Tzfat cheese.

 

 

Beets and goat cheese from a double batch which I froze last week and baked now.

 

 

Alla puttanesca. The pecorino in the freezer called to me, so for some reason I added to against my usual best judgment, so it was a bit salty... I'll stick to olive oil next time. Still tasty.

 

Frittata with smoked motz, spinach and mushrooms. A very good combo.

 

 

Yorkies with above mentioned gravy.

 

 

 

[heidih]

@shain Interesting attractive pan you used for the frittata.  Nice for a company brunch. Hpw did you adjust the "regular" frittata process?

[RWood]

Pizza night. Pepperoni, Olive, red onion and a little Gouda. After all the tornado watches and warnings yesterday, it was bright and sunny today. Crazy Georgia weather.

[shain]

6 hours ago, heidih said:

@shain Interesting attractive pan you used for the frittata.  Nice for a company brunch. Hpw did you adjust the "regular" frittata process?

 

It's a silicone cake mold, just not filled to the top. I no longer to make frittatas in a frying pan, they too often get stuck. I mix everything directly inside the silicone mold. I then bake in a medium oven, until it seems set. 

Sometimes I use a silicone muffin pan, it's also quite fun.

Edited March 4, 2023 by shain (log)

[Norm Matthews]

Bahn Mi sandwiches 

[KennethT]

 

Vietnamese roast chicken. Crispy skin and rau ram soaked in chicken juices! With quick pickled cucumber salad.