Dinner 2023

[liuzhou]

8 minutes ago, rotuts said:

@weinoo 

 

nice 

 

why are their two prices for most pf the listings ?

 

25 / 38 

 

 

 

Starter v Main, I would have thought. Very common.

[weinoo]

1 hour ago, rotuts said:

@weinoo 

 

nice 

 

why are their two prices for most pf the listings ?

 

25 / 38 

 

 

Yeah, a big or a small portion of the spargel.  3 spears vs. 5 or 6 plus more of the potatoes or whatever.

I generally get a small portion, along with a side of salmon or their fried chicken. I can’t eat 6 of those giant spears, and Sig Eater doesn’t go for the spargel too much.

[rotuts]

@weinoo 

 

thank you .

 

as I thought , 

 

but w nuance from NYC.

 

[liamsaunt]

Crab cakes with lemon aioli, the first asparagus of the season from a local farm, and roasted potato slices.

 

[mgaretz]

Another pork chop, along with Brussels sprouts, both made in the Speedi.

 

 

[Dejah]

Boneless pork loin seems to always be on sale: $1.99/b. Picked up one with more visible fat for char siu, left 3 slices and a small roast (for the freezer.

Slabs marinating for char siu, and did up the 3 with Panko crumbs and mushroom gravy. Potato slices in the air fryer from previous baked taters.

                                                                       

 

Wishing we could have good fresh seafood, but alas, frozen will have to suffice. Bouillabaisse for supper last night.

 

                                                                      

[Shelby]

2 hours ago, weinoo said:

Sig Eater doesn’t go for the spargel too much.

I'll come up and eat her share.  You guys can call me insignificant eater.

[Annie_H]

21 minutes ago, Dejah said:

Boneless pork loin seems to always be on sale: $1.99/b. Picked up one with more visible fat for char siu, left 3 slices and a small roast (for the freezer.

Slabs marinating for char siu, and did up the 3 with Panko crumbs and mushroom gravy. Potato slices in the air fryer from previous baked taters.

                                                                       

 

Wishing we could have good fresh seafood, but alas, frozen will have to suffice. Bouillabaisse for supper last night.

 

                                                                      

If you can't meet the boats at the dock or catch/gather your own, we prefer frozen. The advances in flash/deep freezing the past ten years or so...or have a trusted fish monger, frozen is preferred. We plan to make similar tomorrow night. From the freezer. 

We have kayaks to gather mussels, a boat for fishing, friends that dive for scallops. A secret location with thousands of sea urchin just 5 feet down.

 

[Annie_H]

Ramen bowl last night. Brown goo at 7o-clock. A failed side dish from the night before. recipe here, nasa dengaku . A rubber band until I steamed it 45minutes last night.

 

 

 

Edited April 29, 2023 by Annie_H (log)

[Duvel]

5 hours ago, Duvel said:

Just perfect ! I know what’s definitely on my menu for this long weekend 🤗

Damn enablers here. Especially @weinoo. But we know that already 😏

 

So, just headed out to get some fresh local asparagus. Fields start right behind the next two streets; the next booth to sell the produce - however - is almost 2 km away …

 

Classic setup: Spargel, new potatoes (boiled with caraway), boiled egg, Speck, Schinken, Lachsschinken. 
 

 

Oh … and Hollandaise 🤗

 

 

Plus an “everyday” white from the next vineyard to my home, also about 2 km from here … quite good.

 

 

Rest of the family does not share my enthusiasm for Spargel and got Macarons - tubular pasta with a meat-tomato sauce, gratinated with cheese. Catalan comfort food.

 

 

Little do they know we’ll all have Spargel again on this long weekend 🥳

[weinoo]

16 minutes ago, Duvel said:

Classic setup: Spargel, new potatoes (boiled with caraway), boiled egg, Speck, Schinken, Lachsschinken. 

 

Awesome looking meal, @Duvel!

[kayb]

Makes me long got Hot Springs. the German restaurant there has Spargelfest every spring.

[Duvel]

2 hours ago, Shelby said:

5 hours ago, weinoo said:

 

I'll come up and eat her share.  You guys can call me insignificant eater.

Even better … come straight to the source. Just had the guest room* cleaned today 🤗

 

—-

* just to be clear - that’s not the whole guest room 😜

Edited April 29, 2023 by Duvel (log)

[Tropicalsenior]

8 minutes ago, Duvel said:

Even better … come straight to the source. Just had the guest room* cleaned today 🤗

 

—-

* just to be clear - that’s not the whole guest room 😜

The rest is in the, uh, basement??

[Duvel]

2 minutes ago, Tropicalsenior said:

The rest is in the, uh, basement??

No, it’s actually the entire top floor. Took the picture from the stairs, as I was so happy the new cleaning thingie found the dead corner on its own 🥳

[heidih]

5 minutes ago, Duvel said:

No, it’s actually the entire top floor. Took the picture from the stairs, as I was so happy the new cleaning thingie found the dead corner on its own 🥳

Ah perspectove - must be considered.  Maybe discussed before but on the white asparagus is it just a more delicate flavor? How would you side by sde it to green. Also if we got green a thick as the white I see it would be quite fibrous. Imagine the blanching affects that issue. 

[rotuts]

@heidih 

 

"   green a thick as the white I see it would be quite fibrous. ""

 

you bet

 

but you peel it first   

 

much less fiber.

 

 

 

 

[Duvel]

19 minutes ago, heidih said:

Ah perspectove - must be considered.  Maybe discussed before but on the white asparagus is it just a more delicate flavor? How would you side by sde it to green. Also if we got green a thick as the white I see it would be quite fibrous. Imagine the blanching affects that issue. 

Well … if it is fresh (like cut in the morning fresh) it is very delicate with a milder flavor than the green phenotype (which is basically the same plant, just grown under / above the earth). You need to peel it (with a special peeler that cuts just a very thin outer layer away, which is reserved for stock). Then blanch in water with some sugar/salt/lemon slice for 5-8 min - very tender. I also usually eat a spear or two raw while I am at it, cooks treat 😋

[heidih]

So is the green unblanched (growing style) valued at all? Sure drives growing cost up. I tried to blanch cardoons once... 

[weinoo]

44 minutes ago, Duvel said:

Well … if it is fresh (like cut in the morning fresh) it is very delicate with a milder flavor than the green phenotype (which is basically the same plant, just grown under / above the earth). You need to peel it (with a special peeler that cuts just a very thin outer layer away, which is reserved for stock). Then blanch in water with some sugar/salt/lemon slice for 5-8 min - very tender. I also usually eat a spear or two raw while I am at it, cooks treat 😋

 

Tender - and I find spargel to be a juicier asparagus than green, though the way I cook green it's pretty tender as well.  In my opinion, all asparagus ought be peeled.

[Shelby]

Meanwhile, back in Kansas

 

 

 

Sigh

[heidih]

I am flashing back to Steel Magnolias when the ladies are shocked and in unison say "Oh Shelby!"  But if you like it I am all for it. Dictating taste ticks me off. 

Edited April 29, 2023 by heidih (log)

[Shelby]

1 minute ago, heidih said:

I am flashing back to Steel Magnolias when the ladies are shocked and in unison say "Oh Shelby!"  But if you like it I am all for it. Dictating taste ticks me off. 

LOL one of my favorite movies.

 

I like it--it's just NOT real asparagus.  It's like.....spaghetti o's....those aren't real pasta lol.  

[Anna N]

3 minutes ago, Shelby said:

LOL one of my favorite movies.

 

I like it--it's just NOT real asparagus.  It's like.....spaghetti o's....those aren't real pasta lol.  

Or canned mushrooms. They are just a different fungi!

[Anna N]

 

Aloo gobi from a local Indian restaurant (delivered). Spicy but good and there is enough left for another meal. I also enjoyed some methi roti with it.