Dinner 2023

[KennethT]

Singapore style sambal grouper with cucumber salad.

 

[weinoo]

On 5/19/2023 at 11:28 AM, BeeZee said:

I don't know if it is foolproof, but when I'm buying chicken breasts at the supermarket, I'm closely examining the package because those "wooden chicken" breasts are usually lighter in color. I'll select a package that has all pieces similarly colored and I do poke at it through the plastic to see if any of them feel different. So far it has worked for me, and I do think if one piece is overly large, best to steer clear.

 

So that's you, huh?!

 

My "secret" for good taste and texture on chicken breasts is to buy thighs.

 

The only chicken breasts I'll use for a dish are ones that I have butchered from whole, proper chickens. 

[liuzhou]

15 hours ago, Kim Shook said:

In later years, what I’ve read – not to mention what you showed a picture of – indicates that that is NOT proper Chow Mein. I’ve heard that the crisp noodles are: wrong; alternately that they are right, but shouldn’t be really crisp.  I’ve heard that flat egg noodles are right.  I’ve heard that the noodles should be stir-fried – NO!  they should be steamed.  What is correct?.

 

Chow mein is actually known in China as 炒面  (chǎo miàn) and literally means 'stir fried noodles'. However if you are using dried noodles they would be briefly boiled to reconstitute them before frying. Flat noodles are more common and crispy noodles are virtually unheard of. They are American.

Edited May 21, 2023 by liuzhou (log)

[Anna N]

2 hours ago, liuzhou said:

Made myself a birthday dinner yesterday. Some of my favourites. Accompanied by rice, of course.

Not to mention a little bubbly of course. Congratulations on another birthday.  Looks like you are perhaps operating on more cylinders than you were!

[liuzhou]

1 minute ago, Anna N said:

Not to mention a little bubbly of course. Congratulations on another birthday.  Looks like you are perhaps operating on more cylinders than you were!

 

Thanks.  A few more but not the full set.

[weinoo]

 

Rigatoni all'Amatriciana.

 

 

Farmer's market baby broccoli raab, with ramps and hot red pepper.

[MetsFan5]

@Kim Shook I actually have that same George Foreman grill, still in the box. I got it recently so I can “grill” at my apartment this summer. Good to know you found it to be efficient. 

[haresfur]

Spargle and boiled potatoes with melted butter and a kölsch to wash it down. Thanks for the suggestion @Duvel!

[billyhill]

Potato, leek, and kale soup with grated parmesan

[kayb]

 

The spread. Desserts on a separate table. I may not eat for three weeks.

[heidih]

So interesting that Kings Hawaiian bread has spread so far. Their original bakery is near me. We have a large Hawaiian Japanese population.  OT=R I am missreading the roll packaging?

[Honkman]

On 5/18/2023 at 10:15 PM, SusieQ said:

Would you ever use that? 

You could use a little bit of it and roast it but I wouldn’t use to much as the dish should show the spinach (and beef) flavor

[SusieQ]

14 hours ago, liuzhou said:

Made myself a birthday dinner yesterday. Some of my favourites. Accompanied by rice, of course.

 

Matsutake and Pumpkin Flowers in Chicken Broth

 

 

 

 

 

 

Well, Happy Birthday! Everything looks really good. Oysters, yum! That soup looks very interesting--I bet it's delicious. Good for you for celebrating! Too many people in my life don't like celebrating birthdays
[edited for typo]

Edited May 22, 2023 by SusieQ (log)

[Ann_T]

Wings tonight. And while they were roasting in the oven,

I decided we needed homemade potato chips to go with.

[Honkman]

Brunswick Stew with chicken thighs, kielbasa, potatoes, corn, lima beans, onion, garlic powder, cider vinegar, crushed tomatoes, ketchup, Worcestershire sauce

[Anitha Kishore]

19 hours ago, KennethT said:

Singapore style sambal grouper with cucumber salad.

 

This looks like prawn masala from South India where I'm living in. How's the taste and recipe?

[chromedome]

10 hours ago, heidih said:

So interesting that Kings Hawaiian bread has spread so far. Their original bakery is near me. We have a large Hawaiian Japanese population.  OT=R I am missreading the roll packaging?

I can attest that they'd gotten as far as Maine a decade ago, because my late (California-bred) wife was thrilled to get them.

[Senior Sea Kayaker]

Yesterday was a dreary rainy windy day. Perfect for a cooking day.

I made Boudin Coquille St. Jacques (scallop sausage).

Ingredients: egg white (started a salted egg yolk as a side project), bay scallops, chives, heavy cream, salt and pepper.

 

 

Stuffed into hog casing, tied into links, poached then chilled in ice water.

 

 

Gently reheated and browned in butter. Served with a mustard sauce, new potatoes and green beans.

 

[Paul Bacino]

Fresh Rocket/ salzzia/ shisito

 

[Tropicalsenior]

3 hours ago, Anitha Kishore said:

This looks like prawn masala from South India where I'm living

Welcome to eGullet.

[KennethT]

4 hours ago, Anitha Kishore said:

This looks like prawn masala from South India where I'm living in. How's the taste and recipe?

I'm not very familiar with prawn masala from South India, but I'd assume it's a bit different as I believe that this is more Chinese influenced.  Recipe here.

[liamsaunt]

13 hours ago, heidih said:

So interesting that Kings Hawaiian bread has spread so far. Their original bakery is near me. We have a large Hawaiian Japanese population.  OT=R I am missreading the roll packaging?

 

They sell those rolls here.  Yesterday I had to pop into a grocery store I do not normally visit and they had a small section of their products.    I did not look closely because I was quickly shopping from a list.

 

Saturday I made pan roasted pork chops with spinach and shiitake mushroom risotto.  Sister and I skipped the pork, while my niece and husband were thrilled with the large chunks of meat haha

 

 

 

Sunday the meaty trend continued with grilled ribeye steaks topped with more mushrooms, plus local asparagus and mac and cheese.  Once again sister and I skipped the meat and niece and husband were thrilled.  The rest of this week's planned menu is fish or vegetarian.

 

 

 

 

Edited May 22, 2023 by liamsaunt (log)

[kayb]

13 hours ago, heidih said:

So interesting that Kings Hawaiian bread has spread so far. Their original bakery is near me. We have a large Hawaiian Japanese population.  OT=R I am missreading the roll packaging?

Yup. My people are not, beyond biscuits and cornbread, bread-bakers.

 

1 hour ago, Senior Sea Kayaker said:

Yesterday was a dreary rainy windy day. Perfect for a cooking day.

I made Boudin Coquille St. Jacques (scallop sausage).

Ingredients: egg white (started a salted egg yolk as a side project), bay scallops, chives, heavy cream, salt and pepper.

 

 

Stuffed into hog casing, tied into links, poached then chilled in ice water.

 

 

Gently reheated and browned in butter. Served with a mustard sauce, new potatoes and green beans.

 

 

Now this is plumb fascinating. Is it a typical dish in your part of the world?

[TicTac]

16 minutes ago, kayb said:

Yup. My people are not, beyond biscuits and cornbread, bread-bakers.

 

 

Now this is plumb fascinating. Is it a typical dish in your part of the world?

On the east coast of Canada scallops are so cheap and often folks know others who are fisherman and get them nearly free (if not completely!).

 

From what I gather from friends in NB and NS, scallops are plentiful and relatively affordable so they are often used in many ways us 'in-landers' would not typically consider.

 

Great prep and execution.  Bet they would work amazing with a citrusy gastrique. 

[Senior Sea Kayaker]

1 hour ago, kayb said:

 

 

Now this is plumb fascinating. Is it a typical dish in your part of the world?

 

The method is from Jacques Pepin's 'Complete Techniques' (pub. 2001). This time scallops other times mixed seafood or when dock prices drop lobster. Lots of options.

Edited to answer your question. 

It's not typical to make this dish. A much more common use would be scallops as part of a seafood chowder. Another use would be in a seafood pie (similar to a shepherd's pie but seafood in a white sauce topped with a potato crust).

 

 

Edited May 22, 2023 by Senior Sea Kayaker (log)