Dinner 2023

[weinoo]

2 hours ago, FauxPas said:

 

I love it when you make paella! Just the photos are satisfying.  🙂

 

 

Thank you!

 

1 hour ago, Duvel said:

Nice one, @weinoo! Soccarat ?

 

I invited her, but she wasn't available for dinner!

 

It's interesting, because I opened a fresh bag of Bomba rice; normally, I'll go between 3.5/4 to one on liquid.  It was too much this time, and this paella was a little more "juicy" than I normally make - I think the way your wife likes it!

[Ann_T]

Beautiful 90° F summer day and the air conditioner was

keeping the house comfortable so I didn't want to cook inside.

So everything was done on the grill.

Presalted a 1.500 K Tomahawk steak on Monday and grilled it tonight

along with russet potatoes, green and yellow peppers and green beans.

 

[heidih]

49 minutes ago, Ann_T said:

Beautiful 90° F summer day and the air conditioner was

keeping the house comfortable so I didn't want to cook inside.

So everything was done on the grill.

Presalted a 1.500 K Tomahawk steak on Monday and grilled it tonight

along with russet potatoes, green and yellow peppers and green beans.

 

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

[MaryIsobel]

28 minutes ago, heidih said:

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

Also in the PNW and barbequed wings and made salad for dinner so as not to heat up the house. Around 30C, supposed to be the hottest day for the next week. Smokey here from fires not too far away.

[liamsaunt]

Gnocchi made from the last of the stored chioggia beets and potatoes from my winter farm share, with sautéed beet greens from the current crop of beets they are growing, toasted pine nuts and brown butter sauce.

 

I thought the gnocchi would turn out pinker, but once peeled it turned out that the beets had pale pink and light orange alternating rings.  The gnocchi ended up being pretty close in color to regular potato gnocchi.

 

Edited June 8, 2023 by liamsaunt (log)

[Ann_T]

9 hours ago, heidih said:

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill. 

@heidih, I find it amusing that the minute the temperature gets over 22°C people here complain about the heat.   The one thing I actually miss about

living in Toronto is a hot summer.   So I'm enjoying the hot days.   

 

I seasoned the olive oil with fresh garlic and toss all the vegetables with it.  The potatoes are so good done on the grill. 

[Ann_T]

I usually only make Tourtiere on Christmas Eve.

But decided to make a meat pie and since Moe loves tourtiere that is what I made.

I made the filling yesterday.

Made the pastry this morning before leaving for work.

Instead of a pie I made Tourtiere Puff Pastry turnovers for dinner tonight.

Served with a salad and some of the Chile sauce that Moe likes with his tourtiere.

I still had a jar in the pantry from the batch I made last Christmas.

I have the other half of the pastry left and some filling so I might make a few more in the morning for the freezer.

[weinoo]

Was in the mood for some Japanese comfort food:

 

 

Gyudon.  Beef and onions simmered in dashi, mirin, sake, soy.  Served over rice (in this case, The Rice FactoryNY's excellent product).

 

Stir-fried baby bok choy in oyster sauce served with.

[liamsaunt]

chicken tinga tacos

 

[KennethT]

1 hour ago, weinoo said:

Was in the mood for some Japanese comfort food:

 

 

Gyudon.  Beef and onions simmered in dashi, mirin, sake, soy.  Served over rice (in this case, The Rice FactoryNY's excellent product).

 

Stir-fried baby bok choy in oyster sauce served with.

like a dry sukiyaki?

[weinoo]

7 minutes ago, KennethT said:

like a dry sukiyaki?

 

Yeah - definitely drier, but still cooked in a bit of dashi, etc.  So there's enough sauce to moisten the rice - which I finished eating with a spoon.

[mgaretz]

Last dinner in this house before the move tomorrow!  Pork chop and potatoes, made the in the Speedi and corn.

 

 

 

[lindag]

24 minutes ago, mgaretz said:

Last dinner in this house before the move tomorrow!  Pork chop and potatoes, made the in the Speedi and corn.

 

Wow!  Congrats on the quick sale!

 

 

[Anna N]

4 hours ago, weinoo said:

Was in the mood for some Japanese comfort food:

Definitely  meets the definition of comfort food. I love gyudon.  

[Kim Shook]

@Tropicalsenior – I’d love a link to that redneck party food thread – I’ve searched and can’t find it.

 

I tried doing SV then fried chicken for the first time one night last week:

It was very good, and I loved the convenience of it time-wise.  Served with rice (Jessica had a baked potato and Mr. Kim had a sweet potato), green beans, and sweet rolls:

 

The sweet rolls were just whomp biscuits:

I cannot for the life of me remember where I first had the combination of fried chicken and sweet rolls, but I’ve been eating them together for years – also ribs and sweet rolls.  A ribs and chicken restaurant that we used to go to put a little bucket of sweet rolls on the table as soon as you sat down and kept it filled throughout your meal.  I’ve always thought it made a perfect pairing.

 

A dinner of leftovers one night:

Watermelon, wings, and toast. 

 

One night Jessica and I collaborated.  I made some of @Dejah's char siu for Jessica to serve with her dinner:

 

Pork and vegetable mandu:

 

Cut up char siu to go with Jessica’s stir fry:

 

Rice noodles, snow peas, and bean sprouts:

 

Plated:

It was all so good. 

 

Sunday night dinner was leftovers from our church Sunday school cookout/potluck.  Hot dogs, some corn and green beans and a little bit of BBQ pork from Mr. Kim’s judging gig on Saturday:

 

Monday:

Leftover cheeseburger from church potluck and salad.

 

Tuesday was breakfast for dinner – biscuits:

(frozen).  Sausage gravy, creamed corn, and nectarines:

[Tropicalsenior]

4 hours ago, Kim Shook said:

I’d love a link to that redneck party food thread –

Sorry about that. Turns out it was white trash party food. I find some of the most intriguing threads just by looking at what guests are reading.

[Tropicalsenior]

@Kim Shook seems great minds think alike. I made Char Siu

last night using my own recipe.

Stir fried vegetables.

Just served it with rice and a homemade cottage cheese and vegetable salad.

I've got plenty of char siu leftover so Sunday meat buns will be Char Siu Bao.

 

[Raamo]

Continuing to perfect (IMO) ratatouille crapes

 

 

All the veg ready to go in the hot oven.

 

 

Open veg on a crepe.

 

 

Closed up.  So good. I think I ate 6 of these.

[Anna N]

 

Friday takeout. I wanted fish tacos but they were running out of fish. So two fish tacos and a chicken taco. 

[Annie_H]

Roasted a Mary's chicken last Sunday. Spatchcocked. About 4 pounds. With NJ fresh asparagus over polenta. Then a small Dashi stock with the frame and a few other bones/feet/beef neck bones from the freezer. About 6 pints is all my freezer can handle. (kombu and bonito flake added off the heat when cooling down)

Made tacos from the chicken pickings. 

Meis en place and another Peruvian style green sauce. 

 

 

[Annie_H]

Our comfort quick meal is a noodle/dumpling bowl with miso/ginger and whatever is in the crisper. Keep a few dumpling choices in the freezer.

 

[Duvel]

Prologue: last Monday, after visiting (and spending altogether too much money at) Kappabashi dori, I headed back to the subway through Asakusa and passed by Asamen, which had (as always) a substantial queue.
 

 

Needless to say, I queued as well to sample their 2$ menchikatsu, which was all it was famed for: just cooked through, super sweet due to the abundance of onions and juicy to boot because of - well - fat. Oishii !!!

 

 

Fast forward to today: pretty hot outside, still being somewhat lazy from a short, yet jetlagged week at work - let’s do some simple menchikatsu, with all the onions the meat dough can hold. Thanks to some recently imported industrial strength panko with a great crust, too.

 

 

And thanks to the German food law presiding over the minced meat in this country with zero fear to go right to the edge of undercooking the interior. The result: super crunchy, super juicy menchikatsu that the family demolished. Served with some acidic tonkatsu sauce for balance.

 

 

 

Happy Duvel 🤗
 

 

 

Edited June 10, 2023 by Duvel (log)

[rotuts]

@Duvel 

 

very nice .

 

re:  Kappabashi dori 

 

my clicks suggested its a food equipment area 

 

so ,   what sort of items did you get ? 

[Duvel]

3 minutes ago, rotuts said:

@Duvel 

 

very nice .

 

re:  Kappabashi dori 

 

my clicks suggested its a food equipment area 

 

so ,   what sort of items did you get ? 

A looot … tableware, some gadgets, a noren for my mancave, grill grates, chopstick stands …

 

 

[weinoo]

Our dinner last night, at a quite new restaurant on Avenue A, was quite wonderful.

 

Started with a quick half-dozen oysters...

 

 

That house mignonette is sumac based - quite interesting. In the background, house-made sourdough and cultured butter. We had one each of the mignonette, one each of the house-made hot sauce, and one with lemon. Moved onto some crudo:

 

 

Crudo of red sea bream (from Japan) and on top, salt cod.  Fermeted tomatoes and smoked olive oil round out the plate.

 

And then a plate of the sea...

 

 

Possibly more percebes than I have eaten in my entire life. @Duvel!! Fresh from the NW Iberian Peninsula, and oh so good. Tastes like the sea. The clean sea.

 

 

For my main course...

 

 

A spectacular, wood-oven roasted, aged quail. So perfectly cooked. Spring alliums and carrots alongside (it was all about the quail though.) Significant Eater had her goat - smoked low and slow, served with yogurt sauce, pistachios, crisped up house-made pita made from their sourdough discard...two fantastic mains. 

 

Desserts were also had, but no pix so I'm not telling. (There were two gelati; white-asparagus, and tahini.)