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Dinner 2024

liuzhou

By liuzhou
in Cooking

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RWood

RWood

Posted
Posted (edited)

Wedge salad with homemade ranch, bacon, crispy shallots, watermelon radish and a few garden tomatoes. Corn that was almost too sweet and some crispy chicken tenders.

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Edited by RWood (log)
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  • Delicious 6
YvetteMT

YvetteMT

Posted
Posted

Taco salads for dinner. (Either not on my plate or hidden- sour cream, guacamole, cotija, corn salsa, onion)

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Hunter, fisherwoman, gardener and cook in Montana.

YvetteMT

YvetteMT

Posted
Posted

Partner requested grilled cheese after seeing one on tv. Rainy couple of days meant chicken tortilla soup (costco), waffle fries and grilled cheese.  I'm traditional with my grilled cheese- cheap American slices for me.  For him- bacon and sharp cheddar and habanero bacon.

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Hunter, fisherwoman, gardener and cook in Montana.

Neely

Neely

Posted
Posted

We had delicious fresh as fresh, fish again, with salad and asparagus.Sauce was pan butter and oil with lemon juice.
 

 I’m trying to sort out better lighting as only the dining area still has the old halogen down lights because there was an issue with the dimmer… so the halogen gives quite a yellow light. Not that it matters really. 
 

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The asparagus was a sort of mistake in as much as I was in a hurry, saw it in the store, grabbed a bunch, vaguely thinking that the new asparagus from our northern regions must be coming in. When I got home I saw it was from Mexico??? So much for being careful about food miles. Ridiculous. Anyway it tasted OK. 
 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 hour ago, Neely said:

We had delicious fresh as fresh, fish again

 

I'm wondering what kind of fish. A lot of the fish species in your part of the world, though,  are unknown to me, just as I'm sure many fish I get may be mysterious to you. In fact, many are mysterious to me, too!

 

I have a good Chinese friend who has lived in Melbourne whose family business here in China is as fish and seafood wholesale distributors and remember her saying she was baffled when she first went ot Melbourne as a student. That has to about 20 years ago, now.

 

 

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

pastameshugana

pastameshugana

Posted
Posted
On 6/24/2024 at 7:56 PM, liamsaunt said:

Nephew cooked again last night since I am battling a summer cold.  He made bunny chow in two versions, one with beef and the other with roasted cauliflower.  This is the roasted cauliflower one.  He also made chapatis and South African yellow rice.  He hasn't offered to cook tonight yet, so I think I am back in the kitchen starting today...

 

bunnychow.thumb.jpg.1eb832be28681a710b4e6448ab8fca4b.jpg

 

The curry looks delicious! Curious what makes it bunny chow?

 

Here in South Africa the term simply refers to curry that is served in a hollowed out loaf of bread. So you order a 1/4, 1/2 or full bunny, and that is the size of loaf that is hollowed out (with the removed bread included on the side or as a 'topper').

 

I'm curious if there are other versions of 'bunny' that don't include the bread.

  • Like 3

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

shrimp.thumb.jpg.e3071a62b88f9a8b50e8f855bdbf5d5d.jpg

 

Shrimp with garlic, chilli, culantro, Shaoxing wine, Chaoshan fish sauce. Rice. Simple.

 

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

rotuts

rotuts

Posted
Posted

@Miss K

 

hoe ;ing and at the temp did you bake those meat valls ?

 

then did you simmer in sauce , for how long ?

 

I might have to give this a try , using the CSO  for the baking.

 

and making some sauce from a can of no added salt tomatoes.

 

just tomatoes , then I add my seasoning to that3.

 

might even make a Marcella sauce from that no-saolt can 

 

w a stick uf butter !

 

been thinking about that for chute a while,

  • Like 2
Miss K

Miss K

Posted
Posted
1 hour ago, rotuts said:

@Miss K

 

hoe ;ing and at the temp did you bake those meat valls ?

 

then did you simmer in sauce , for how long ?

 

I might have to give this a try , using the CSO  for the baking.

 

and making some sauce from a can of no added salt tomatoes.

 

just tomatoes , then I add my seasoning to that3.

 

might even make a Marcella sauce from that no-saolt can 

 

w a stick uf butter !

 

been thinking about that for chute a while,


I baked the meatballs at 400 degrees, and let it simmer in the sauce for 15 minutes. Have fun making your meatballs and sauce. 

  • Like 1
Smithy

Smithy

Posted
Posted

Most dinners here are wonderfully photogenic and tempting-looking. I wonder, sometimes, how many members might be shy of posting for fear of ridicule. Well, bring it on. I'm tired, I'm coming down with a cold, and my life is topsy-turvy right now...but I still get hungry and need to eat.

 

Tonight's dinner: Last week's asparagus, cut into pieces and nuked, with a sprinkling of feta cheese chunks. Bits of butter and mayonnaise (the last remains of 2 packages) tossed in to melt. A hard-boiled egg, barely chunked up then heated in the final microwave pass.

 

20240629_181319.jpg

 

A travesty? One might say so. Or one might say "easy, filling, and light on the dishwashing."

 

Tastes pretty good, too. 

 

I refuse to put this in The Gallery of Regrettable Foods, although perhaps it belongs there.

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Nancy Smith, aka "Smithy"
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Shelby

Shelby

Posted
Posted
8 minutes ago, Smithy said:

Most dinners here are wonderfully photogenic and tempting-looking. I wonder, sometimes, how many members might be shy of posting for fear of ridicule. Well, bring it on. I'm tired, I'm coming down with a cold, and my life is topsy-turvy right now...but I still get hungry and need to eat.

 

Tonight's dinner: Last week's asparagus, cut into pieces and nuked, with a sprinkling of feta cheese chunks. Bits of butter and mayonnaise (the last remains of 2 packages) tossed in to melt. A hard-boiled egg, barely chunked up then heated in the final microwave pass.

 

20240629_181319.jpg

 

A travesty? One might say so. Or one might say "easy, filling, and light on the dishwashing."

 

Tastes pretty good, too. 

 

I refuse to put this in The Gallery of Regrettable Foods, although perhaps it belongs there.

Nope. I admire  the hell out of you.  When life is a pitfall and you don't know when you'll quit falling, a good meal like you made is amazing.  Looks delicious.  

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Neely

Neely

Posted
Posted
16 hours ago, liuzhou said:

 

I'm wondering what kind of fish. A lot of the fish species in your part of the world, though,  are unknown to me, just as I'm sure many fish I get may be mysterious to you. In fact, many are mysterious to me, too!

 

I have a good Chinese friend who has lived in Melbourne whose family business here in China is as fish and seafood wholesale distributors and remember her saying she was baffled when she first went ot Melbourne as a student. That has to about 20 years ago, now.

 

 

Hi liuzhou the fish we had here was what we locally call Flake which is actually a species of shark we call Gummy Shark… no bones …a cartilaginous fish found mostly around the southern waters of Australia. For us caught and bought locally from the fisherman’s small shop right on the water. Has a mild flavour when fresh, stronger but not unpleasant when a little longer from caught. 
 

Not sure what or why your friend was baffled when she came to Australia 20 years ago. Different cultures maybe!  We do have many Chinese students come to our Universities and Colleges. Melbourne is a big city 5 million. I have only been to Hong Kong and one of my sons worked in Beijing for 6 years, speaks fluent Mandarin.

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
4 hours ago, Neely said:

Hi liuzhou the fish we had here was what we locally call Flake which is actually a species of shark we call Gummy Shark… no bones …a cartilaginous fish found mostly around the southern waters of Australia. For us caught and bought locally from the fisherman’s small shop right on the water. Has a mild flavour when fresh, stronger but not unpleasant when a little longer from caught. 
 

Not sure what or why your friend was baffled when she came to Australia 20 years ago. Different cultures maybe!  We do have many Chinese students come to our Universities and Colleges. Melbourne is a big city 5 million. I have only been to Hong Kong and one of my sons worked in Beijing for 6 years, speaks fluent Mandarin.

 

My friend, who is something of an expert on fish in her homeland, was baffled by the number of fish she saw in Australia which she didn't recognise, just as I was when I moved from England to China 30 years ago, not that I'm in any way as expert.

 

I do know flake, but it is called dogfish or huss (among other names ) in the UK, but so are many  other shark species. .

 

Fish names are notoriously highly mutable. One name can be applied to many different fish and any one fish can have multiple names, even in the same language.

 

In Mandain, shark are all 鲨鱼 (shā yú), the first part being borrowed from English and the second simply meaning 'fish'.

 

 

 

 

  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Neely

Neely

Posted
Posted
15 minutes ago, liuzhou said:

 

My friend, who is something of an expert on fish in her homeland, was baffled by the number of fish she saw in Australia which she didn't recognise, just as I was when I moved from England to China 30 years ago, not that I'm in any way as expert.

 

I do know flake, but it is called dogfish or huss (among other names ) in the UK, but so are many  other shark species. .

 

Fish names are notoriously highly mutable. One name can be applied to many different fish and any one fish can have multiple names, even in the same language.

 

In Mandain, shark are all 鲨鱼 (shā yú), the first part being borrowed from English and the second simply meaning 'fish'.

 

 

 

 

Yes, thanks for reminding me @liuzhou flake is called dogfish in the UK. Not as popular there as it is in Australia. It is our No1 go to fish for “Fish and Chips”

  • Like 1
Maison Rustique

Maison Rustique

Posted
Posted
13 hours ago, Smithy said:

Most dinners here are wonderfully photogenic and tempting-looking. I wonder, sometimes, how many members might be shy of posting for fear of ridicule. Well, bring it on. I'm tired, I'm coming down with a cold, and my life is topsy-turvy right now...but I still get hungry and need to eat.

 

Tonight's dinner: Last week's asparagus, cut into pieces and nuked, with a sprinkling of feta cheese chunks. Bits of butter and mayonnaise (the last remains of 2 packages) tossed in to melt. A hard-boiled egg, barely chunked up then heated in the final microwave pass.

 

20240629_181319.jpg

 

A travesty? One might say so. Or one might say "easy, filling, and light on the dishwashing."

 

Tastes pretty good, too. 

 

I refuse to put this in The Gallery of Regrettable Foods, although perhaps it belongs there.

@Smithy you described me perfectly. For a very long time I did not post photos of my food here. First of all, I'm not a good photographer. Secondly, I have a rather chaotic life and often eat whatever I can find to toss on a plate that I think I can choke down. Ultimately, I discovered that you are all a forgiving lot and I appreciate your many kindnesses for my pathetic meals and photos.

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Deb

Liberty, MO

Tropicalsenior

Tropicalsenior

Posted
Posted
2 hours ago, Maison Rustique said:

you described me perfectly

I've been avidly following your situation and your meals. For things that you are just throwing together they look very appetizing and nutritious.

I was eating alone for 6 months after my husband passed away and it was sandwiches and whatever I could put on a plate. I lost 30 lb. Then I was fortunate enough to rent a room to a young Nicaraguan man and I had someone to cook for and someone to eat with.

I think we need to start a new topic called Dining Alone. I think it would help to share ideas and the tricks we have found for making small portions and feeding ourselves when we really don't feel like doing anything. I know that there are quite a few other singles out there.

So @Maison Rustique please keep on posting. Yours is one of the first that I click on when I see that you have posted something new.

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Maison Rustique

Maison Rustique

Posted
Posted
40 minutes ago, Tropicalsenior said:

I've been avidly following your situation and your meals. For things that you are just throwing together they look very appetizing and nutritious.

I was eating alone for 6 months after my husband passed away and it was sandwiches and whatever I could put on a plate. I lost 30 lb. Then I was fortunate enough to rent a room to a young Nicaraguan man and I had someone to cook for and someone to eat with.

I think we need to start a new topic called Dining Alone. I think it would help to share ideas and the tricks we have found for making small portions and feeding ourselves when we really don't feel like doing anything. I know that there are quite a few other singles out there.

So @Maison Rustique please keep on posting. Yours is one of the first that I click on when I see that you have posted something new.

Thank you! Let's start that topic! I'm leaving to see my husband now. Feel free to get it going or I'll start it later when I have a minute. 

  • Like 5

Deb

Liberty, MO

liamsaunt

liamsaunt

Posted
Posted
On 6/29/2024 at 7:55 AM, pastameshugana said:

 

The curry looks delicious! Curious what makes it bunny chow?

 

Here in South Africa the term simply refers to curry that is served in a hollowed out loaf of bread. So you order a 1/4, 1/2 or full bunny, and that is the size of loaf that is hollowed out (with the removed bread included on the side or as a 'topper').

 

I'm curious if there are other versions of 'bunny' that don't include the bread.

 

The recipe was meant to be served in hollowed out bread, just as you say.  We did not have any bread in the house, no one felt like going to the store, and I did not feel like baking.  So I guess it could maybe be called bunny chow filling?  🙂 

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