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Dinner 2024

liuzhou

By liuzhou
in Cooking

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

A dual celebratory dinner for a family birthday and finishing freeing vehicles, clearing the parking area and access to the road.

My plate of dry rub pork back ribs, filet beans (from last summer), corn bread, coleslaw, braised kale and collards (also from last summer) and mac & cheese from a box. Also honey butter for the bread, pickled red onions and a lemon cheesecake to finish.

Went to bed an hour after cleaning up and slept for nine hours.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Maison Rustique

Maison Rustique

Posted
Posted
1 hour ago, Senior Sea Kayaker said:

A dual celebratory dinner for a family birthday and finishing freeing vehicles, clearing the parking area and access to the road.

My plate of dry rub pork back ribs, filet beans (from last summer), corn bread, coleslaw, braised kale and collards (also from last summer) and mac & cheese from a box. Also honey butter for the bread, pickled red onions and a lemon cheesecake to finish.

Went to bed an hour after cleaning up and slept for nine hours.

 

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With a meal like that, you could be in Kansas City!! Looks wonderful.

  • Like 1

Deb

Liberty, MO

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted
1 hour ago, Maison Rustique said:

With a meal like that, you could be in Kansas City!! Looks wonderful.

Thanks. I was aiming for a taste of summer as a contrast to all the snow we've received and 'relocated'.

 

  • Like 3

'A drink to the livin', a toast to the dead' Gordon Lightfoot

gulfporter

gulfporter

Posted
Posted

Butternut squash ravioli (made in-house at local Italian deli).  Topped with browned butter, a bit of bacon, fresh basil and TJ's imported parm shards (1st time purchased and really like their size, texture over grated parm).  

 

 

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  • Like 14
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zend

zend

Posted
Posted

Taco de lengua (keto-friendly, due to dietary restrictions). Pressure-cooked beef tongue (75 min on high), cream, guac, pico de gallo and shredded yellow cheese. Shell was made with almond flour and whey protein powder, plus perfected xanthan gum, fried in avocado oil. 

 

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OlyveOyl

OlyveOyl

Posted
Posted

It was a beige dinner last night…breaded chicken thighs on a bed of roasted onions and taters, all were tender and delicious!

Hazelnut cake with chocolate sauce and  sour cream.

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Neely

Neely

Posted
Posted

That hazelnut cake with chocolate sauce looks delicious Olyveoly 

 

We had Salmon with broccolini and orzo cooked with garlic butter and parsley. Little bits of home preserved lemon. 
 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Spicy chicken hearts with matsutake, garlic, chilli, Shaoxing wine, scallions. Rice.

 

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Edited by liuzhou (log)
  • Like 6

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Porthos

Porthos

Posted
Posted

Lasagna with freshly-made ricotta.

 

 

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Porthos Potwatcher
The Once and Future Cook

;

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
12 minutes ago, KennethT said:

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Singapore fish head(less) curry

 

I want the head! Best part!

 

 

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Smithy

Smithy

Posted
Posted
3 hours ago, Porthos said:

Lasagna with freshly-made ricotta.

 

 

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You're making your own ricotta? Details, please!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

KennethT

KennethT

Posted
Posted
10 hours ago, liuzhou said:

 

I want the head! Best part!

 

 

I agree - it was amazing when we had it in Singapore - it was huge with tons of meat, but I can't get good sized fish heads unless I get a whole fish which I usually don't because it's just the two of us or if I go to Chinatown which I don't have time for on a regular basis.

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Duvel

Duvel

Posted
Posted

It’s not that unusual, that these two events coincide, so yesterday we had “Chinese New Year meets (German) Carnival) …

 

Hot pot (with a bit of Oden touch) …

 

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Followed by Fastnachtsküchle - ultrathin and super crisp wafers made from a sweet dough and deepfried (in lard 🥳), before being dusted with caster sugar. 
 

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No complaints 🤗

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Duvel

Duvel

Posted
Posted (edited)
2 hours ago, gfweb said:

@Duvel Is there hot oil in one of those yin/yangs?


Nope - the other 2/3 of the family are a bit squeamish about spicy stuff. Half is a (Chinese) chicken/ham/mushroom based stock, the other is a (Japanese) dashi/kombu/yuzu peel stock …

 

The hot oil is in one of the three sauce options 😎

 

 

Edited by Duvel (log)
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Porthos

Porthos

Posted
Posted

@Smithy I used the recipe from She Loves Biscotti. I've only made ricotta once before, different recipe.  I used whole milk. I used a spider to remove the curds and they were dry within a few minutes. Next time, quite a ways in the future,  I'll check the curds when I'm done removing them. I would have preferred it slightly more creamy.

 

The Lasagna recipe I used I've had for 50 years. I rarely make it.  We get 4 meals out of it.

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Porthos Potwatcher
The Once and Future Cook

;

Smithy

Smithy

Posted
Posted
29 minutes ago, Porthos said:

@Smithy I used the recipe from She Loves Biscotti. I've only made ricotta once before, different recipe.  I used whole milk. I used a spider to remove the curds and they were dry within a few minutes. Next time, quite a ways in the future,  I'll check the curds when I'm done removing them. I would have preferred it slightly more creamy.

 

The Lasagna recipe I used I've had for 50 years. I rarely make it.  We get 4 meals out of it.

 

Thanks for that. I tried making ricotta once and was unimpressed...but thinking back on it, I haven't usually been impressed with store-bought ricotta, either!

 

Care to share your lasagna recipe? Did you used to do that for the Renaissance Faires?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

FrogPrincesse

FrogPrincesse

Posted
Posted
5 hours ago, Smithy said:

 

Thanks for that. I tried making ricotta once and was unimpressed...but thinking back on it, I haven't usually been impressed with store-bought ricotta, either!

We need to talk about ricotta. Fresh, homemade ricotta is wonderful! And super versatile. Regarding store-bought, the one from Trader Joe’s is surprisingly good as well!

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