Dinner 2024

[KennethT]

Went to a friend's place for dinner last night. His family is Vietnamese and he made some amazing stuff.

 

Dungeness crab and pork cha gio (spring rolls). His parents go crabbing near Vancouver/Seattle every year. They steam them, pick the meat then bag and freeze. They catch enough to last the year! Now I see what the fuss over dungeness crab is all about - these were amazing and the wrappers were super crispy - his parents bring home a bunch of rice papers from Vietnam every year. Dipping sauce of fish sauce and garlic.

 

My favorite vegetable - rau muong, morning glory.

 

Bo kho is a beef stew, he made with oxtail. Really good, we had it for breakfast every day in Saigon.

 

He also made banh mi from scratch. The inside was so soft and fluffy. Herbs from my garden.

 

We brought Lady Wong for dessert - this is their mango/sticky rice tart. We also brought a bunch of kuih but they were devoured before I could get photos.

[liamsaunt]

Friday night I made stir fried noodles with peppers, soy braised oyster mushrooms, and omelet 

 

 

 

 

 

Last night we had baked cod with aioli from Melissa Clark's cookbook Dinner in French, served over warm marinated tomatoes and sautéed spinach

 

[lindag]

38 minutes ago, KennethT said:

Went to a friend's place for dinner last night. His family is Vietnamese and he made some amazing stuff.

 

Wow!  What a feast!  

[C. sapidus]

47 minutes ago, KennethT said:

Went to a friend's place for dinner last night. His family is Vietnamese and he made some amazing stuff.

 

 

Wow. Quite a few of my absolute favorite foods, right in one meal. Fantastic!

 

Invite me next time?

[rotuts]

I made a very similar dinner today as I did yesterday :

 

 

there were a few changes :  i added one more Campari  , one more green onion , and at least twice as much EVOO

 

.but the bigger change was i usb the no added salt CollegeInn beef stock.  I was not impressed with it

 

very little roast beef aroma when opened , and not much beef flavor.  it did have a secondary flavor of tomato paste.

 

indeed , its the second ingredient.  im not sure why tomato paste is fixed at the hip w beef  ( stock , stew etc ) 

 

of course the Profession Pundits @ ATK  point to when they add it to beef stew , mushroom stew , etc

 

they add it " For the Umami "  ,  adside from their pontification  , for me tomato paste has a very distinct taste 

 

not a bad taste , but its a pronounced taste .  very different from fresh tomato , or canned crushed.

 

and for me , its very different from Mushrooms  ( ' for the umami ' )  , beef  ( ' for the umami ' )  those tastes , w my palate

 

have very little in common.

 

I think tomato paste is added to many dishes , because it always has been.   well before the advent of Umami .

 

any way .  I added a little bit of low salt turkey base I have in the freezer   which improved the taste of the stock.

 

in the future Ill pass on no added salt beef base , but Ill check to see if the other brand has a no salt beef stock.

 

and BTW  I do have a container for Minors low salt beef  base paste in the freezer .  but you guessed it :  serious flavors of tomato paste .

 

Ive go nothing against tomato paste , but its flavor ends up being prominent.

 

I leafed that the extra Campari  added significant fresh tomato flavor , unsure about the extra green onion , but it did not detract

 

and extra EVOO rarely hurt anything.  Im pleased all the items are readily available , and the dish is so easy to make .

 

 

[weinoo]

Setaro calls these "maccheroncini."  So...

 

 

Maccheroncini alla marinara with feta and Parmiggiano.

[Duvel]

It really has been a while since we had a pizza & movie night … 

 

Tonight at least we had the pizza. I drove up north today to pick up my father, who will be staying with us for a week. He was looking forward to the pizza, but as today was the finals & the match for 3rd place of the European handball championships we had (much to the dismay of little one) „European handball finals & pizza night“.

 

I was so busy juggling witty comments on the game, appeasing a disappointed kid and dishing out a dough-based dinner I forgot to take pictures. Luckily with my father around I could get away with making three large pizzas and thus take a picture of the (plenty) leftovers 🤗

 

 

Ham, salami & mushroom - spinach & gorgonzola - spicy beef, bacon & mushroom.

 

No complaints 🥳
 

 

Edited January 28 by Duvel (log)

[Captain]

7 hours ago, Anchobrie said:

(Are they still making australia lamb day videos?)

 

Yes they are.

[C. sapidus]

 

 

Quick chicken korma. Stir-fried cabbage and bell peppers with fennel seeds. Microwave cilantro rice.

[Anchobrie]

Teal in "escabeche" (plus two legs of wood duck)

 

[gulfporter]

Shrimp in red curry sauce (sauce via a Trader Joe's jar).  I jacked up the sauce with fresh garlic, grated ginger and Thai birds eye chile.  Sauteed an onion, sweet red pepper and slivers of carrot.  EZ PZ.

 

 

 

[liamsaunt]

Chicken stew with biscuits from Ina Garten's Barefoot Contessa Family Style.  This is one of my nephew's favorite dinners.  All the non-green brightly colored chunks are carrots.  My farm box had some interesting colors of carrots this week.

 

 

[rotuts]

@liamsaunt

 

do I love Something ( chicken , scallops , fish  beef , etc )  with a gravy + veg 

 

and the biscuit ( dumplings , pot pie crust etc )

 

your rendition looks perfect !

 

[rotuts]

Not to worry , one last time :

 

new Mise :

 

 

this is the last set for now , finishing up the beef stock , and the last of the Tort's

 

 note the Penzey's Singapoe seasoning.  no added salt .  I love all things Singapore.  

 

a yellow curry mixture w citrus  rotes.  Singapore Rice Noodles is one of my favorite dishes.

 

 

blooming the seasoning mix in EVOO

 

 

and the final dish :

 

 

this dish has never been ' a looker '   it might look better w the tomato's diced finer , but haven't gotten to that.

 

this was astonishing good.  used a heaping Tbs of the curry mixture.  plenty of Singapore flavor , w nice glow.

 

big time keeper for me.  possibly w finer dice on the Tomat's next time.

 

Im calling this :  Singapore Tort's

 

just pretend the tomato was diced to the proper Chef-ie size.

Edited January 29 by rotuts (log)

[Senior Sea Kayaker]

Early dinner as I haven't eaten since breakfast 8 hours ago.

Salmon filet portion over shrimp roe noodles pan fried with long beans, king oyster mushrooms and chili crisp oil and topped with green onion and pepper.

Tomato, cucumber and lettuce salad on the side.

 

[Deephaven]

On 1/28/2024 at 9:58 AM, KennethT said:

 

My favorite vegetable - rau muong, morning glory.

 

Never had it...and an hour ago almost bought some, but wasn't sure how best to cook it so I didn't.  Any preparation hints?

[KennethT]

13 minutes ago, Deephaven said:

Never had it...and an hour ago almost bought some, but wasn't sure how best to cook it so I didn't.  Any preparation hints?

 

It's a little long, but this video compares the results of a couple different methods.

[weinoo]

 

Made these 2 pizzas yesterday during the game (1). ON top, about a 9" round, baked in cast-iron frying pan, topped with Bianco crushed tomatoes (fantastic product), mozzarella, Parmiggiano, olive oil, and salt. Baked at 500℉ for almost 20 minutes.

 

Bottom pizza was stretched thinner on a sheet pan as if it were focaccia, with olive oil above and below. Topped with a bit less tomato, oregano, olive oil, salt and Parmiggiano. Baked for about 10 minutes atop a baking steel. 

 

Both doughs were bought, as frozen dough balls of 250 grams each for $3 per, at the bakery across the street (Party Bus). Allowed to rest and rise in olive oil coated bowls, at room temp, until about doubled in size. Best frozen dough I've ever used.

Edited January 29 by weinoo (log)

[lindag]

1 hour ago, weinoo said:

 

Made these 2 pizzas yesterday during the game (1). ON top, about a 9" round, baked in cast-iron frying pan, topped with Bianco crushed tomatoes 

 

 

Thanks for the tip on the Bianco Crushed....I've been enabled, yet again,

Weino the Influencer.

[OlyveOyl]

Big green salad with apple, walnuts, St. Agur and a perfect avocado. We had it with a lemony vinaigrette.

Cacio e Pepe ravioli with a little more cacio e pepe.  A few tablespoons of lemon sauce with some pasta water, evoo, Parmesan and pepper provided the sauce.

Rum raisin topped ice cream with an extra spoonful of rum.

Edited January 30 by OlyveOyl (log)

[Deephaven]

4 hours ago, KennethT said:

 

It's a little long, but this video compares the results of a couple different methods.

Awesome, thank you.  Would have been where I looked first but that makes me feel even better!  That guy is absurd in what he can pull off.

 

...and now for less well executed.  

Moo shu & yu choy

 

[Neely]

Sweet and sour pork. Pork was dipped in a plain flour batter.

 

[MaryIsobel]

1 hour ago, OlyveOyl said:

Big green salad with apple, walnuts, St. Agur and a perfect avocado. We had it with a lemony vinaigrette.

Casio e Pepe ravioli with a little more casio e pepe.  A few tablespoons of lemon sauce with some pasta water, evoo, Parmesan and pepper provided the sauce.

Rum raisin topped ice cream with an extra spoonful of rum.

Makes me want to tossed my planned dinner!

[MaryIsobel]

Still learning my new phone - guess it was on Portrait mode so my meatloaf looks like an afterthought. It was good though; ground beef, panade, finely diced onion, thyme, salt pepper. Glaze was a bit of ketchup, hoisin, gochugang and worstershire sauce. Baked potato and decent greent beans.

[Dante]

Chicken Paprikash with langos, side of pan roasted Brussels sprouts