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Dinner 2024

liuzhou

By liuzhou
in Cooking

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Katie Meadow

Katie Meadow

Posted
Posted
3 hours ago, weinoo said:

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The usual plating disaster:  Seared yellowfin tuna (dusted with La Boite's Lula blend) over a market salad (lettuce, heirloom tomatoes, . , sweet onion) with a soy/ginger house-made vinaigrette.  Fancy Japanese rice. 

I'm not seeing the disaster part. The tuna looks good. I like my food hot. It seems to me that if a chef spends a long time bent over my plate with tweezers, my food will be cold by the time it gets to the table. Maybe it's weird, but I don't want anyone but me playing with my food. 

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Captain

Captain

Posted
Posted

Keeping it simple with Quiche fondant potato and peas.

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  • Like 11
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RWood

RWood

Posted
Posted

Was craving Greek spaghetti. Cleaned out some cherry tomatoes, with kalamata, capers, garlic, feta and parsley. 

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  • Like 16
MaryIsobel

MaryIsobel

Posted
Posted
3 hours ago, RWood said:

Was craving Greek spaghetti. Cleaned out some cherry tomatoes, with kalamata, capers, garlic, feta and parsley. 

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Looks not too far from Puttanesca!

  • Like 1
RWood

RWood

Posted
Posted
10 hours ago, MaryIsobel said:

Looks not too far from Puttanesca!

Yeah, no heat though

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

甜豆鱿鱼 (tián dòu yóu yú) Squid with sugar snap peas. Garlic, ginger, chilli, Chaoshan fish sauce and Shaoxing wine. Served with rice. Squid with snap peas is a very common pairing round these parts.

 

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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

Neely

Neely

Posted
Posted

Visited our favourite fresh fish shop, this was Monkfish, I hadn’t had it prior and found it to be a good white meaty fish…cooked it with a sweet and sour sauce with the coral off some fresh scallops we had for lunch ( see lunch thread ). Australian asparagus is in the shops and I’m pleased about that. 
 

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Ann_T

Ann_T

Posted
Posted
It was Pizza Night yesterday.
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Italian sausage and mushroom.
Dough had been in the fridge since Monday night.
Pulled out of the fridge at noon yesterday.
Rather than use the OONI I decided to make a larger size pizza in the oven using Jim Lahey's method of baking using the broiler with the stone just 6" or 8" from the broiler.
I actually like this method.
As I was sliding the pizza off the peel on to the stone, I realized that the pizza was a little bit too big and would hang off the back edge
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so I pulled it slightly so it lost its round shape, but stayed on the stone.
The stone is 20" long but only 13" wide. Pizza was over 15".
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Dejah

Dejah

Posted
Posted

Congratulations on your 51 years anniversary, @Ann_T. Beautiful steak!

We celebrated our 58th on the 29th. Just the 2 of us for supper. Picked up bone-in strip loins on sale at our local Co-Op and some beautiful corn and new taters my niece dropped off. Tossed on a couple of shrimp, and it was our Surf and Turf.

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One of our Chinese elders gave me a beautiful bittermelon from her garden.Stuffed that and a couple of bell peppers with ground chicken, pan fried then quick braised in black bean garlic sauce. Eaten with Jasmine rice.

 

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Beginning of fall work out in the flower beds. Was happy to have had this small pork butt roast in the freezer. Thawed, rubbed with whole grain Dijon mustard and fresh roasemary. Roasted while I cleaned-up more garden stuff. Thawed a bag of frozen mixed veg and sauteed them in the roast pan juice. A new potato and the usual container of apple sauce!

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Dejah

www.hillmanweb.com

Dante

Dante

Posted
Posted

Hemingway Burgers with black garlic aioli, side of potatoes cooked sous vide, with cheese on top, finished under the broiler.

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Neely

Neely

Posted
Posted

Dinner was rare roast beef, roastie potatoes and asparagus. Somehow I ran out of time to make Yorkshire puddings.

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MaryIsobel

MaryIsobel

Posted
Posted

I have tri tip envy. It is not a cut that is available here. My Mom used to buy something called a shellbone roast which was triangular in shape and very beefy. I asked a butcher about tri tip once and he said there is no demand for it here. I suggested that that was perhaps due to lack of marketing - he shrugged.

  • Like 2
KennethT

KennethT

Posted
Posted

I haven't cooked a full meal in quite some time. It was nice getting into it again....

 

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Malaysian chicken kapitan curry

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gfweb

gfweb

Posted
Posted (edited)
4 hours ago, MaryIsobel said:

I have tri tip envy. It is not a cut that is available here. My Mom used to buy something called a shellbone roast which was triangular in shape and very beefy. I asked a butcher about tri tip once and he said there is no demand for it here. I suggested that that was perhaps due to lack of marketing - he shrugged.

Costco has had it here. 

 

And wild fork has it on the internet 

Edited by gfweb (log)
  • Like 1
Smithy

Smithy

Posted
Posted
4 hours ago, MaryIsobel said:

I have tri tip envy. It is not a cut that is available here. My Mom used to buy something called a shellbone roast which was triangular in shape and very beefy. I asked a butcher about tri tip once and he said there is no demand for it here. I suggested that that was perhaps due to lack of marketing - he shrugged.

 

Sometime in the late 1980's I asked a butcher in Duluth, Minnesota for a tri-tip. He looked at me quizzically: "Are you from California?"

 

That's how localized the cut was at the time. Now, tri-tip is readily available in Minnesota...but I can believe that it still hasn't reached your part of the continent.

  • Like 4

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

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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Dante

Dante

Posted
Posted

Quorn nuggets with sweet Thai chile sauce , over rice with golden gravy.

IMG_20240901_192839.jpg

  • Like 7
haresfur

haresfur

Posted
Posted
9 hours ago, MaryIsobel said:

I have tri tip envy. It is not a cut that is available here. My Mom used to buy something called a shellbone roast which was triangular in shape and very beefy. I asked a butcher about tri tip once and he said there is no demand for it here. I suggested that that was perhaps due to lack of marketing - he shrugged.

 

I wonder what they do with it. Too good to waste

 

Do they perhaps sell rump cap? That's basically the back part of a full tri tip. Also known as picana but they probably don't know about that. My beef guy sells the front part without the fat cap but the rump cap with the thick fat on one side.

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It's almost never bad to feed someone.

Maison Rustique

Maison Rustique

Posted
Posted
10 hours ago, gfweb said:

Costco has had it here. 

 

And wild fork has it on the internet 

 

I saw it at my Costco yesterday and was so tempted. But with it just me now, I fear I'd end up eating a tiny bit, freezing the rest ad tossing a freezer-burned mess in 1 year. I need to find a new system of cooking/eating/storing.

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Deb

Liberty, MO

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