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Dinner 2024

liuzhou

By liuzhou
in Cooking

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Smithy

Smithy

Posted
Posted

Another "get it out of the way" dinner. I thought it would be headed for the Gallery of Regrettable Foods, and surprised myself.

 

Last night I broke into this package of dried tortellini from World Market, and boiled and ate roughly half. It was okay. Had a decided "pizza" flavor to it, as the package suggested, when tossed with butter and grated parmesan last night. Tonight I boiled the rest.

 

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Lurking in the freezer was an unlabeled package of...something homemade. It looked tomatoey. It looked like it had sausage in it. Could it have been one of my disastrous and perverse attempts to make puttanesca sauce ahead of time and freeze it? (I won't try it again. But the tomatoes were exceptional that summer.) In fact I think it wasn't intended as puttanesca, given the presence of sausage and the lack of capers. But I digress. Here it is, refusing to divulge its identity.

 

20241206_180109.jpg

 

I sampled one of the sausage bits. Hot! And maybe a bit past its prime? Still...once the tortellini were cooked and drained, I threw the mystery tomato sauce into the pan with the tortellini and began to stir. I added the last of the heavy cream from Thanksgiving dinner. I thought of the aforementioned Gallery of Regrettable Foods. Well, comic relief is still a form of relief.

 

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Then I dished it up. Because I needed some greens, I piled some atop a bed of baby bitter greens.

 

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You know what? It's actually pretty good! I added shredded cheese at the table but forgot to take a picture of that. Sour cream was also present but didn't really help the product. The mystery meat and tomato, and the pizza-ish tortellini filling, actually played well off each other.

 

Sometimes, it's better to be lucky than good.

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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

FauxPas

FauxPas

Posted
Posted
On 12/3/2024 at 9:22 AM, mgaretz said:

Grilled thick pork chop with roasted baby potatoes.

 

 

Looks delicious. But we don't often see that many carbs on your plate, right?  😄

  • Like 2
CantCookStillTry

CantCookStillTry

Posted
Posted (edited)

 Subconscious Brain: It is December, it is winter, we are English, we are frugal, we need sustenance - we are lazy.

 

Bangers and Mash Pie

 

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Topped.

 

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Slightly More Conscious Brain (whilst cooking): We are semi Australian. It's summer. In Central Queensland. We are regretting all decisions that resulted in the oven being on. 

Edited by CantCookStillTry (log)
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Ann_T

Ann_T

Posted
Posted
Wednesday we drove down to Langford to pick up the Peameal Bacon I had on order from Glenwood Meats
as well as a few other things, including a Rack of Lamb destined for our Christmas dinner and two Filet Mignons.
FiletFiletMignonDecmeber6th2024.thumb.jpg.11fe7de764d21e434dbf7d2e25c20d8d.jpg
Grilled the steaks for dinner
FiletMignonDecember6th2024.thumb.jpg.006ec45c0bcc5eca551043a7bee51be6.jpg
and served them with a wine sauce, frites,
 
FiletMignonDecember6th20241.thumb.jpg.4bee558a98b1659ad2c73075e7f1971d.jpg
Cremini Mushrooms and fresh asparagus.
  • Like 11
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

AlaMoi

AlaMoi

Posted
Posted

luckier is better . . .

 

this is a very interesting question.  sometimes I think 'the results' are highly dependent on "unspecified prior things"

huh?

 

example...  after two days of 'high end home cookery' followed by dinner with super-evolved/sauced/etc  fish dishes . . .

 

browned some ground beef, added Classico chunky pasta/tomato sauce, heated, cooled, reheated next day.

over spaghetti, with fresh shredded parm....

 

like, dude, stunning.  plain, simple, delicious....

 

there is absolutely no magic involved in browning beef or boiling spaghetti -

must just be "perceptions"  ?

 

  • Like 5
gulfporter

gulfporter

Posted
Posted (edited)

Only in Mexico is the 🚰 more than the 🍺

 

tabtoday.jpg

 

 

 

 

hambcamarone.jpg

mole today.jpg

Edited by gulfporter (log)
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Smithy

Smithy

Posted
Posted
28 minutes ago, C. sapidus said:

Larb gai. Not pictured - sprinkled cayenne over top.

 

Larb_gai_202412.thumb.jpg.a7ae2eb51c3c4dc978d8f0e403af55d8.jpg

 

 

 

Thanks for the reminder! Maybe it's time to revive the Larb Laab Larp topic? At any rate, it might time for me soon to try making it again. 🙂

 

  • Like 5

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

Norm Matthews

Norm Matthews

Posted
Posted

Charlie showed me a recipe for Parm. baked lobster tails and asked if I could make it some time.  I made it today.  I don't know much about seafood.  About the only time I eat it is when I am in Seattle or California and it is never as good here in Kansas as it is with a view of the ocean in the background.  

 

IMG_1923.jpg

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http://normmatthews.blogspot.com/

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
9 hours ago, gulfporter said:

Only in Mexico is the 🚰 more than the 🍺

I've been many places where water was more expensive than beer. 

 

Makes you wonder where the get the water they use to make the beer. Some beers I've been offered, I could make a good guess!

  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

CantCookStillTry

CantCookStillTry

Posted
Posted

In today's episode of torturing oneself with the oven on, I felt the need to experiment with yorkshire pudding bowls. 

They ended up with a not really a proper Roast Dinner, roast like dinner. 

 

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Didn't season, sweated alot. 😂

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Maison Rustique

Maison Rustique

Posted
Posted
6 hours ago, CantCookStillTry said:

In today's episode of torturing oneself with the oven on, I felt the need to experiment with yorkshire pudding bowls. 

They ended up with a not really a proper Roast Dinner, roast like dinner. 

 

20241208_163348.thumb.jpg.eaf0471f8004c279062dcbfe93230ab8.jpg

 

Didn't season, sweated alot. 😂

 

I love the idea of this! If I can ever make myself cook again, I'll put this on the list.

  • Like 2

Deb

Liberty, MO

Smithy

Smithy

Posted
Posted
7 hours ago, CantCookStillTry said:

In today's episode of torturing oneself with the oven on, I felt the need to experiment with yorkshire pudding bowls. 

They ended up with a not really a proper Roast Dinner, roast like dinner. 

 

20241208_163348.thumb.jpg.eaf0471f8004c279062dcbfe93230ab8.jpg

 

Didn't season, sweated alot. 😂

 

Judging by the photo, you sweated for your art! And it paid off! It looks delicious! 😀 

  • Like 1
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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

Steve Irby

Steve Irby

Posted
Posted

Last night's dinner was a sampling of sausages from the weekends effort.  I prepared 10# of fresh Spanish Longaniza sausage, 10# Bubba Five Alarm Hot links and 8# of Italian onion sausage. All formulations are from the Len Poli, Sonoma Mountain website.  The temperatures have been low enough for me to air dry the longaniza sausage in the garage for a few days.  The hotlinks were smoked on my gas grill using my Smokai smoke generator.  

 

IMG_20241207_181028768_HDR.thumb.jpg.94899e5b32d128544d598bf75fb007f5.jpg

 

Here Charlie patiently waiting for the batch of  mixed songbird and lizard sausage

 

IMG_20241207_080540050_HDR.thumb.jpg.fdb384d3d88e676c0d33ef7ca76df319.jpg

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gulfporter

gulfporter

Posted
Posted
10 hours ago, liuzhou said:

I've been many places where water was more expensive than beer. 

 

Makes you wonder where the get the water they use to make the beer. Some beers I've been offered, I could make a good guess!

 

The water is bottled by Coca Cola (in Monterrey)...have seen it in US too, Topo Chico.  The beer is Heineken 00 (non alcoholic).  My fridge always has a supply of both and has for at least 5 years.  

  • Like 1
Honkman

Honkman

Posted
Posted

Pork Tenderloin with Pineapple and Mango Sauce and Pisto Manchego - pork tenderloin cooked sous-vide (140F, 3 hours) and served with a sauce made with pineapple juice, mango, brown sugar, ginger and cornstarch. The pisto mamchego was made by sauteeing tomatoes, onion, garlic, green pepper, zucchini and parsley in lard and cooking it in its own juices.IMG_1071.thumb.jpeg.a7f8c6d29d871ad41ed25a4b7ebb735f.jpeg

  • Like 14
Two Foodies - One Journey
Dante

Dante

Posted
Posted

Savoury Dutch Baby with prosciutto, goat cheese, arugula, pistachios, and pears

469890266_10222335920905322_5503795311426828640_n.jpg

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Neely

Neely

Posted
Posted

This meal was on the table in 15 mins. Cut and nuked potato cubes for 6 mins. Sauted onion, garlic, oregano and chilli in a glug of olive oil in a saucepan then added half a can of diced tomatoes. Put lamb steaks in fry pan to gently cook. When potatoes 6 mins in microwave were up, I tipped them into tomato mixture added pepper and salt and stirred them around until lamb steaks were done as we like them... just a tiny bit pink that is more well done than is the restaurant way. Sprinkled parsley, dollop of mint jelly and we're done.
 

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted (edited)

Started with a 2 Kg. boneless leg of lamb (froze the upper portion for future use), flattened, rubbed with a mixture of @ElainaA 's slow roasted tomatoes and sauteed chopped cremini mushrooms, tied and seasoned, and stored in the fridge overnight.

Roasted with fresh sage leaves and rosemary sprigs.

Served with potatoes, defatted pan juice and peas.

Desert was a peach and blackberry galette.

 

DSCN2709.thumb.JPG.599bdd62fa5fe7bb08fdc73ef1700eca.JPGDSCN2712.thumb.JPG.89aaabd17471e89e327d3abdbb0c0a93.JPGDSCN2715.thumb.JPG.b39c119c84babd070e85c8625b520dfb.JPGPeachandBlackberryGalette.thumb.JPG.87a5e348e32c5732c45e54c41d2342b1.JPG

Edited by Senior Sea Kayaker (log)
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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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