Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2024


liuzhou

Recommended Posts

Fettuccine with Romano Beans in Nduja-Tomato Sauce - Diced romano beans get precooked. Nduja and garlic sautéed until slightly crumbly. Quartered roma tomatoes are cooked down and mixed with the nduja mixture before adding fettuccine, romano beans, pasta water, basil, lemon juice and zest. Finished with some parmesan.

IMG_0882.thumb.jpeg.91b87d126910a33ef707be02b06673f6.jpeg

  • Like 11
  • Delicious 1
Link to comment
Share on other sites

14 hours ago, KennethT said:

Interesting.  I had always heard that predators didn't make good meat, but I guess this is an exception!

Since when?

 

Alligator is delicious and I have known some evil chickens who would come for our ankles and are voracious insect predators that taste superb!

  • Like 1
  • Thanks 1
  • Haha 1
Link to comment
Share on other sites

15 minutes ago, TicTac said:

Since when?

 

Alligator is delicious and I have known some evil chickens who would come for our ankles and are voracious insect predators that taste superb!

I guess I should have phrased it as "mammalian predators...."  Yes, alligator is delicious but I completely forgot about it since I haven't had it since I was a kid.  I don't think I'd go so far as chickens being called predators though - have you ever seen one stalk some grubs?

  • Haha 1
Link to comment
Share on other sites

@Ann_T

 

all three bottles were throughly enjoyed .

 

# 3  ( R => L ) was a favorite of one person ,  the the other two tasters 

 

thought 2 or 1 , depending on the Volume Tested.

 

these were picked out @ Twine by price category  ( all three same price ) and what TW had.

 

P.S.: ' ratings' on each , L => R :  91 , 92 , 96 .

 

and , 

 

SacreBleu :  # 1 and # 2 were combined , 2/3'd of the way through the tasting .

 

surprised..gif.fcce1f85cdbccf0b0afc405d7168f71e.gif

 

 

Edited by rotuts (log)
  • Like 2
  • Haha 1
Link to comment
Share on other sites

Chicken murgh with spinach, cilantro, lots of ginger, golden raisins, coconut milk, chiles, mustard, and a good chunk of the spice cabinet. Butternut squash baked with garlic, olive oil, snipped red chiles, and curry leaves. Ridiculously good for how simple the recipe.

 

Chicken_murgh_202410-1.thumb.jpg.8ce872b4bf95555fe92af90030a8ca24.jpg

 

Masoor dal with fried onion, panch foran, cumin, turmeric, cayenne, and crushed tomato.

 

Chicken_murgh_202410-2.thumb.jpg.c192bea02e49ff802b3a1d6b0c486349.jpg

  • Like 11
  • Delicious 3
Link to comment
Share on other sites

Quick and dirty dinner, mostly because I'd done all the vegetable roasting a couple of days ago. Roasted vegetables (red bell peppers, cauliflower, broccoli, onions) are smothering a smoked duck breast WAY past its prime, fished out of the freezer this morning. Once everything was sufficiently seared / heated, I added a package of already-cooked jasmine rice along with some water, let it all steam, then let the steam off. Garnished with roasted peanuts; stirred and ate.

 

20241029_183226.jpg

 

I really wasn't sure how that duck breast would do. I had bought it in anticipation of some use or other last summer, eventually given up the idea and stuffed it into the freezer. By then I'd already lost some other purchases from that favorite shop to age and mold. The duck seems to have survived the long wait and freezing.

 

Dinner, "plated" and then sauced with a balsamic vinaigrette:

 

20241029_183551.jpg

 

 

There's at least another serving there.

  • Like 11
  • Delicious 3

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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

"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

Link to comment
Share on other sites

Oven roasted cauliflower (in a spice mix of fennel, cumin and coriander seeds, cloves and turmeric) served over greek yoghurt (with lime juice and zest) and with plenty of herbs (parsley, dill, cilantro, mint), roasted almonds, toasted puffed rice and nigella seeds (and two wiener wuerstchen)

IMG_0884.thumb.jpeg.035e9eb7a7eaa72c84e0e645768ce331.jpeg

  • Like 8
  • Delicious 1
Link to comment
Share on other sites

Ive been wanting to use the whole spice blends I recently purchased

 

from Spice Trekkers 

 

https://spicetrekkers.com/shop/spice-blends

 

I enjoy Curry flavors , and have been using curry pastes for a long long time. thought Id try these.

 

Initially I though : how would I make the ' substance ' of the curry ( the sauce , if you will )

 

but ended up not needn't anything other than a blend . lightly toasted , and ground :

 

IMG_4954.thumb.jpeg.d890a41c40c3872abb80d8fda6824051.jpeg

 

IMG_4956.thumb.jpeg.a68db84001adcf7126c5d801b6e82f64.jpeg

 

picked the middle one , and toasted an aliquot :

 

IMG_4963.thumb.jpeg.3b9b0ab427f3ad3b84b1f6cbcbc0d228.jpeg

 

I have a very old ' Emeril ' 8 " pan , that came as sale into to a line at BB&B long ago .  it's a crappy pan .

 

but I kept it to heat my drip pot .  now I use it to toast spices , watching carefully as not to burn.

 

IMG_4965.thumb.jpeg.e60ae30085835f30e1936fb3d53325b8.jpeg

 

Picked up a Yoder smoked turkey breast last weekend ,

 

IMG_4959.thumb.jpeg.a88cbec9a430675c7151f014c4c9f2ec.jpeg

 

very moist , pleasant smoke .  

 

trimmed w ground fresh spice mix :

 

IMG_4969.thumb.jpeg.56e15484de4b1a22cdd6d70445f79898.jpeg

 

make a pot of rice in the fuzzy , in this case brown jasmine , as TJ's no longer carries brown basmati .

 

white rice of your choice would also be might fine .

 

IMG_4977.thumb.jpeg.caf724d6b3372a2ffaa6d4cb04098ad0.jpeg

 

on top of the cooked rice .  

 

with added mix-ins : red and green onion :

 

IMG_4979.thumb.jpeg.2a698b3b2c39c1ffef31f5f8ae38edbb.jpeg

 

plated on gently micro'd spinach , w dried cranberries and cherries , and chopped walnuts :

 

IMG_4982.thumb.jpeg.1bd6eb92e4d1c018e3ee85b63340c75d.jpeg

 

I was wondering how I would make the ' sauce ' for these spice blends 

 

it turns out , in this case,  the sauce was not needed

 

The aroma from this blend , carefully toasted , and ground was

 

Phenomenal   

 

Im very much looking forward to trying the rest

 

the Spice Trekkers casn are not inexpensive ,  but Id say well worth it , allowing you to easily

 

toast a portion ' to order '  and , they don't need to be cooked in a sauce to enjoy their flavor.

Edited by rotuts (log)
  • Like 11
  • Delicious 4
Link to comment
Share on other sites

39 minutes ago, rotuts said:

I was wondering how I would make the ' sauce ' for these spice blends 

 

it turns out , in this case the sauce was not needed

 

 

Sounds delicious! If you wanted a 'sauce' you could always add in some combination of yogurt, tomato, coconut milk, cream, tamarind, water, blended spinach/cilantro, etc. Plus, hard to go wrong by adding ginger, garlic, chiles, etc.

 

Lots of options that can easily be fiddled to taste. :smile:

  • Like 3
  • Thanks 2
Link to comment
Share on other sites

@C. sapidus

 

fine tips.  thank you .

 

Ill keep that in mind.  Im sure the results would be a ' cut above '

 

for now :  just the toasted spice blend.    

 

in something .   so fresh ( toasted ) flavors and aromas stand out.

 

because they really do.

  • Like 3
Link to comment
Share on other sites

×
×
  • Create New...