Dinner 2024

[rotuts]

it goes without saying , that for appearance at least 

 

the top  bagel slice must be cut on its own , then placed on the Assembly

 

or the sandwich with smoosh-out

 

eating it will of course be smoosh-ey ,

 

probably a desired feature  of the bagel sandwich

 

I prefer bagel items ' Open Faced '

 

that way , you get two items 

 

thus double the fillings .

 

[gulfporter]

Meatballs with a red pesto over mashed cauliflower (frozen cauli from Trader Joe's).

 

 

 

[pastameshugana]

1 hour ago, gfweb said:

sandwich assembly is an often overlooked thing

optimal warming...proper stacking so as to avoid slippage...optimal bread thickness

critical stuff

 

Douglas Adams dedicated a not-insignificant amount of space to the subject in the HGTTG.

 

And of course, the sandwich shop in question was called the Psychedelicatessen...

 

[gfweb]

1 hour ago, rotuts said:

it goes without saying , that for appearance at least 

 

the top  bagel slice must be cut on its own , then placed on the Assembly

 

or the sandwich with smoosh-out

 

eating it will of course be smoosh-ey ,

 

probably a desired feature  of the bagel sandwich

 

I prefer bagel items ' Open Faced '

 

that way , you get two items 

 

thus double the fillings .

 

 

Bagels are too hard, IMO, for soft fillings that will smoosh... unless you take the controversial step of scooping out  the bagels.

 

So sliced deli meat...yes.....tuna salad ...no.

 

 

I'd add that reubens are the perfect sandwich to demonstrate that you know what you are doing.  Kraut needs to be drained and sauteed for a moment so as not to drown the sandwich.  CB has to be sliced thin.  Bread cannot be too thick (don't care that it is "house made") and cannot be too toasted so that it is hard to bite through.

 

Edited June 19 by gfweb (log)

[liamsaunt]

Monday, mutter paneer with rice and naan

 

 

Tuesday, sole with roasted peppers and olives topped with a parsley vinaigrette, rice pilaf, and arugula salad

 

[rotuts]

over here :

 

https://forums.egullet.org/topic/166694-todays-nytimes-food-section-the-sandwich/

 

 

TheSandwich  , NYCity wise.

[haresfur]

12 hours ago, Ann_T said:

Roasted a chicken for dinner.

Served with all our traditional sides. 

 

That chook looks perfect

[haresfur]

On 6/16/2024 at 4:07 PM, Dante said:

Pork Country Captain over red rice (the dish, not actual Himalayan red rice)

 

Love the haresfur bowl

[mgaretz]

Another burger with more corn from the farm behind us.

 

 

[FrogPrincesse]

I make sure to have shrimp in the freezer so I can make linguine with shrimp scampi when I don't feel like grocery shopping. Wild Argentinian shrimp, purple garlic, and linguine from TJ's; lemons from a colleague.

 

 

 

 

[rotuts]

@FrogPrincesse

 

looks tasty  where do you get the Fz Agentinian shrimp ?

 

how do you defrost and prepare ?

 

thanks.

[KennethT]

15 minutes ago, rotuts said:

@FrogPrincesse

 

looks tasty  where do you get the Fz Agentinian shrimp ?

 

how do you defrost and prepare ?

 

thanks.

I get IQF Argentinian red shrimp from Wild Fork Foods online.

[weinoo]

6 hours ago, rotuts said:

I prefer bagel items ' Open Faced '

 

that way , you get two items 

 

thus double the fillings .

 

The only way a (real) bagel is properly eaten, in my opinion.

[weinoo]

23 minutes ago, KennethT said:

I get IQF Argentinian red shrimp from Wild Fork Foods online.

 

Is the only ingredient on these "shrimp?" Because Trader's sells them, but they also have salt (and in a not so small quantity) as one of the ingredients.

[weinoo]

When we have a not-great meal out, and that not great meal includes pasta, I'll often make pasta the next night...just because:

 

 

Mezze rigatoni with meatball and sauce. Salad.

[FrogPrincesse]

41 minutes ago, rotuts said:

@FrogPrincesse

 

looks tasty  where do you get the Fz Agentinian shrimp ?

 

how do you defrost and prepare ?

 

thanks.

The frozen shrimp was from Trader Joe’s (and so were the purple garlic and linguine). I rinse it until partially defrosted. Then I follow this classic Ina Garten recipe. I have been making this regularly for a very long time now, it’s a family favorite!

 

https://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619.amp

[rotuts]

@FrogPrincesse

 

thanks Ill give them a try , and try to do a little desalting as you suggested.

 

 

[FrogPrincesse]

9 minutes ago, weinoo said:

 

Is the only ingredient on these "shrimp?" Because Trader's sells them, but they also have salt (and in a not so small quantity) as one of the ingredients.

They didn’t taste overly salted to me. And I prefer them to the variety in the blue bag. 

[KennethT]

2 hours ago, weinoo said:

 

Is the only ingredient on these "shrimp?" Because Trader's sells them, but they also have salt (and in a not so small quantity) as one of the ingredients.

According to the website, the only ingredient is "shrimp".  there's definitely no salt added, but I don't remember if there was any stp added.  I defrost in water and then rinse several times and give a final gentle squeeze at the end.  I've never noticed any off flavor and I love their texture.

[Captain]

Left over rice and pork belly.  Special fried rice.

[Miss K]

Boneless pork chops with thick gravy, mashed potatoes, and corn. 
 

 

 

 

 

 

 

[liuzhou]

I’ve eaten the meat many times and cooked it even more, but this is a northern China thing which I ate almost thirty years ago in Beijing. It’s been mentioned on a few topics before and recent mentions sent me towards this. I wanted to see how a local restaurant in the south makes a northern classic and how it compares, although an interval of thirty years may have dulled my memories a little.

 

Of course, I’m talking about 驴肉火烧 (lǘ ròu huǒ shāo), in which 驴肉 (lǘ ròu) is ‘donkey meat’, while 火烧 (huǒ shāo) means ‘set on fire’ but in this context refers to a baked wheaten roll. However, the whole thing is usually referred to as a ‘donkey burger’, often by the very shops selling them.

 

This example, as their literature goes out of its way to make clear, is enhanced with some spicy green chillies which I don’t recall from Beijing, but they are notorious wimps up there.

 

And that was pretty much it. It was delicious. Tender meat and still al dente chilli. There was a minimum order of two, which is what I got and ate, but I would have been happy with a third, if I could cram it in. They are deceptively filling.

 

 

 

 

 

¥13.8 / $1.90 USD each.

 

Definitely one to revisit.

 

 

[Neely]

We had fillet steaks with green peppercorn sauce.

 

[YvetteMT]

4 hours ago, liuzhou said:

Of course, I’m talking about 驴肉火烧 (lǘ ròu huǒ shāo), in which 驴肉 (lǘ ròu) is ‘donkey meat’, while 火烧 (huǒ shāo) means ‘set on fire’ but in this context refers to a baked wheaten roll. However, the whole thing is usually referred to as a ‘donkey burger’, often by the very shops selling them.

 

@liuzhou how does donkey compare to horse?   I've had horse (and zebra) a number of times and quite enjoy it. I'd go so far to say its certainly in my top 5 of proteins.

[liuzhou]

21 minutes ago, YvetteMT said:

@liuzhou how does donkey compare to horse?   I've had horse (and zebra) a number of times and quite enjoy it. I'd go so far to say its certainly in my top 5 of proteins.

 

Donkey is similar to horse but even more tender. It has that same slightly sweet flavour, too. Both horse and donkey are common meats in parts of China. Not so much where I live, but I can get both.

 

Donkey is definitely my favourite red meat, though.

 

How is zebra?

Edited June 20 by liuzhou (log)