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Dinner 2024

liuzhou

By liuzhou
in Cooking

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liamsaunt

liamsaunt

Posted
Posted

Clear out the fridge veggie ramen soup with a couple of soy sauce eggs and the last of a bottle of chili crunch.

 

veggieramen.thumb.jpg.81ed1c870df8a326336335d78392c51b.jpg

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Spicy squid and sugar snap peas plus the usual garlic, chilli, coriander leaf and soy sauce. Usually I add a little oyster sauce but I seem to be out of it. No worries. It was fine.

 

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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

C. sapidus

C. sapidus

Posted
Posted

Mrs. C found jumbo lump crab meat from Virginia, so . . . Gertie's crab cakes, carote in scapece (mellowed out with a little maple syrup), Vietnamese cucumber salad, and Mrs. C's tartar sauce.

 

I was a little surprised the crab cakes held together, the hunks of crab meat were so huge. :smile:

 

Crabcakes_202411.thumb.jpg.dda400b16598e18251f12b3c44325568.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Smithy

Smithy

Posted
Posted

This unseemly mess is the result of my determination to do something with a package of frozen peas that would make them edible in my estimation, along with using a package of frozen walleye (aka pickerel) filets from a year ago. Mind you, I like walleye -- especially when it's in the frying pan shortly after being caught and dispatched -- but I don't much like frying in the house, and it's too to fry cold outside, and there were those darned peas. I had 2 packages of the precious walleye filets in the freezer, and decided to risk one.

 

I sprinkled cornmeal and Italian bread crumbs under and atop the (still frozen) filets, topped them with half the package of peas, dotted all liberally with butter and a Dusseldorf-style mustard, and let 'er rip in a hot oven until the fish was thawed, the butter was melted and the peas were starting to brown. I was surprised that the mustard stayed in its individual dollops and browned in place, rather than spreading out.

 

20241126_185041.jpg

 

Actually, it wasn't bad. The peas weren't too obnoxious. The walleye is mild at best, but fared well with the butter, crumbs and mustard. I did add salt at the table. Lemon would not have been amiss.

 

Would I do it again? Only if I had to dispose of more peas*. Still, it wasn't bad as a last-minute-got-no-time-winging-it-NOW dish. It was not an insult to that fine fish.

 

*Actually, I still have half a package. But looking at this photo, I think I can accomplish the same thing with potatoes, and save the fish for better purposes.

  • Like 15

Nancy Smith, aka "Smithy"
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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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Smithy

Smithy

Posted
Posted
47 minutes ago, C. sapidus said:

Gertie's crab cakes

 

I'm surprised they held together too. Is Gertie a seasoning or a recipe? I'm guessing it isn't your wife, since she is referred to be "Mrs. C." shortly after this.

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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

C. sapidus

C. sapidus

Posted
Posted
2 hours ago, Smithy said:

 

I'm surprised they held together too. Is Gertie a seasoning or a recipe?

 

'Gertie's crab cakes' is a recipe from 'Chesapeake Bay Cooking' by John Shields. I have tried a number of crab cake recipes, and that is the best I have found.

 

Quote

I'm guessing it isn't your wife, since she is referred to be "Mrs. C." shortly after this.

 

Haha. I shall call her 'Gertie' from now on . . . and blame you :wink:

  • Haha 5

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

Savory Dutch Baby with Portobellos, Roasted Red Peppers, Walnuts, and Feta from Cook’s Illustrated - dutch baby made with flour, sugar, salt, milk, eggs and butter starting in a cold oven. The topping is a mix of sautéed portobello mushrooms, roasted red peppers, toasted walnuts, feta, parsley, lemon juice and zest and olive oil

IMG_1007.thumb.jpeg.6c088a96312af284ecec8cd44d27e483.jpeg

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Two Foodies - One Journey
haresfur

haresfur

Posted
Posted
18 hours ago, liamsaunt said:

Clear out the fridge veggie ramen soup with a couple of soy sauce eggs and the last of a bottle of chili crunch.

 

veggieramen.thumb.jpg.81ed1c870df8a326336335d78392c51b.jpg

 

Beautiful bowl! Nicely filled.

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It's almost never bad to feed someone.

Kerala

Kerala

Posted
Posted (edited)

It's cold and windy late November. So, my wife's favourite:

PXL_20241126_1959155002.thumb.jpg.125328ba64d93c69010216e4d836c425.jpg

 

Shepherds pie.

PXL_20241126_2003248142.thumb.jpg.4bf54c7d770c4704991fdb3113aa3681.jpg

And equally for dessert: 

IMG-20241126-WA0000(1).thumb.jpg.e13d0c22e759a085900ca4baaf710549.jpg

Tarte Tatin.

Edited by Kerala
Photo selection (log)
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Maison Rustique

Maison Rustique

Posted
Posted
13 hours ago, Norm Matthews said:

I used the new mimi grill again.  This time with kabobs. I seasoned them with Cajun seasoning and we had them with rice, Kimchi and Yumyum sauce.

IMG_1913.jpg

 

I might need to look into one of those grills now that it is just me. I'm not sure I'd fire up the regular Weber just for myself.

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Deb

Liberty, MO

Ann_T

Ann_T

Posted
Posted
4 hours ago, Kerala said:

It's cold and windy late November. So, my wife's favourite:

Shepherd's pie is one of Moe's favourites.   Yours looks so good. Love the thick layer of potatoes. 

 

Made Greek for dinner last night.
GreekLambShanksNovember26th2024.thumb.jpg.bc1b9edf7941dccd9b8c2769913a5e4f.jpg
Lamb shanks with rice, potatoes and salad.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Norm Matthews

Norm Matthews

Posted
Posted
10 hours ago, Maison Rustique said:

 

I might need to look into one of those grills now that it is just me. I'm not sure I'd fire up the regular Weber just for myself.

Charlie is suggesting we get a big one.  So far, as far ass I am concerned this one is workihg out just fine. It's a Quisinart.

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http://normmatthews.blogspot.com/

Neely

Neely

Posted
Posted

Meatballs containing chopped olives and feta, served with white beans and orzo with mini asparagus spears. 
 

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Honkman

Honkman

Posted
Posted

Chinese inspired Thanksgiving dinner with “Taste of Sichuan” Beef Shanks from ATK’s “A Very Chinese Cookbook” - diced beef shank get first braised in water with plenty of ginger and star anise and then a second, shorter braise in a mixture of ginger, garlic, rock sugar, doubanjiang, shaoxing wine, chinese black vinegar and soy sauce. Finished with some toasted sesame oil. Served with some stir-fried choy sum and rice

IMG_1014.thumb.jpeg.a8f639e7b46be3a21f13764222a7c12f.jpeg

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Two Foodies - One Journey
liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Pork with sugar snap peas, garlic, ginger, chilli, soy sauce, Shaoxing wine, Served with rice and a side of stir fried water spinach.

 

porsgarsnap.thumb.jpg.86152da9c785b3da2d1973639da37034.jpg

 

 

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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

gfweb

gfweb

Posted
Posted
On 11/27/2024 at 6:49 PM, Norm Matthews said:

Charlie is suggesting we get a big one.  So far, as far ass I am concerned this one is workihg out just fine. It's a Quisinart.

I have a little and a big.  I like the little for most things.

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Honkman

Honkman

Posted
Posted

Grilled Pork Tenderloin with Pineapple-Lentil Salad - dinner was completely prepared on the grill with the pork tenderloin coated with a rub made from chipotle powder, cumin, sugar and salt. Pineapple and poblano chili were just simply grilled with some olive oil and mixed lentils, cilantro, olive oil, some of the rub and some lime juice and topped with some pepitas

IMG_1020.thumb.jpeg.90664fa72369a7bff8ee7c359a0e642e.jpeg

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Two Foodies - One Journey
rotuts

rotuts

Posted
Posted

If one gets , or uses, a small Weber(ish) grill 

 

possibly on a table.

 

secure the grill somehow 

 

as moving the food around on the hot grill

 

can move the whole assembly , which might not be a good idea.

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DesertTinker

DesertTinker

Posted
Posted
On 11/27/2024 at 5:07 AM, Maison Rustique said:

 

I might need to look into one of those grills now that it is just me. I'm not sure I'd fire up the regular Weber just for myself.

Another option. I have one and really like the space saving aspect of the Weber Go-Anywhere Grill (eG-friendly Amazon.com link), great for one or two people, doesn’t need a lot of charcoal.

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rotuts

rotuts

Posted
Posted

if you have the space , consider a Weber(-like) that's the smallest model 

 

that stands on the ground , rather than the smaller that's on a table :

 

table :

 

14.thumb.jpg.273fd3c47deb11f383d800f8d11eab55.jpg

 

Stand alone :

 

18.thumb.jpg.50221bcd5b08ee888627b93e547a7842.jpg

 

granted there is a significant price difference , but the 18 "  won't move around , and is significantly more stable

 

its fine to get the 14 " .  make sure ashes won't damage the table , and secure it before you light up.

 

it will move around while your fiddling w your Stuff , that's now stuck to the grill .

 

which is not recommended .

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