Dinner 2025

[chromedome]

1 hour ago, Smithy said:

 

Deboning chicken wings sounds like a lot of work! And Stovetop Stuffing...oh, dear. But you're being good to your sweetie. Since you Frenched the drumettes, I take it you were only removing the bones from the middle part of the wings? The tibia, so to speak? And what do you do with the tips?

 

Your grandkids' reaction to the quail bones reminds me of my darling. He liked finger food -- fried chicken, for instance -- but if it had a lot of bones as it sat on the plate he thought it was too much trouble. Because of that, it's been a decade or two since I cooked Cornish game hen!

Yeah, you just debone the flats. I leave the wingtips on, because they make a convenient handle. Also, I love how crispy they get and I nibble them from their tiny bones at the end of the meal.

It's not actually that big a deal. You just circle the "elbow" joint with your knife, scrape the ends of the bones a bit with your knife tip to get any tendons tying the flesh to the bone, and then push everything back to the "wrist" joint. A quick wrench dislocates the two bones (equivalent of the radius and ulna in a human arm), and Robert's your mother's brother.

 

After the first few, I had it down to 20-30 seconds/wing. And I could have gone faster, if suitably motivated.

 

 

[liamsaunt]

Sir fried noodles with bok choy, broccoli and scallions, with an egg on top

 

[Norm Matthews]

We had our Irish-American meal this afternoon.  If there weren't a St. Patrick's Day, I'd invent a holiday for making corned beef brisket from scratch.  Maybe my birthday... well no, that's July.  Not a good time for boiling a big chunk of meat for hours.  Maybe that Seinfeld holiday.. Festivus.  I told Charlie that I'd make it even if I lived alone .

I did not serve an everything-boiled-in-one-pot this year. The soda bread recipe said this one is more likely to resemble the way it would look and taste in a typical Irish home. It contains some whole wheat flour and rolled oats.

I bought a turnip for the colcannon a few days ago but could not find it today. I made a quick trip to the closest store to grab one and they did not have any. Instead I got a rutabaga.  It was from Canada and cost $4.53. A pretty hefty price for one Canadian rutabaga.  Trump tariff?

This is the first time I have made colcannon.  Charlie liked it and the mixed cabbage cooked in butter instead of boiled too.  The colcannon recipe said to use peeled red potatoes but the red potatoes available were the size of river rock so I boiled and mashed them with skins on. The dip sauce for the Scotch eggs is made with butter, cream and mustard. I left out the flour and instead let it thicken as the butter cooled. Just to explain the Scotch eggs today, the recipe came from an Irish Pub Food cook book.

Edited 13 hours ago by Norm Matthews (log)

[C. sapidus]

Grilled honey sesame shrimp: marinated the shrimp with sesame oil, shaoxing wine, soy sauce, honey, Sriracha, 5-spice powder, sesame seeds, garlic, ginger, and scallion whites. Removed the shrimp and reduced the sauce to a glaze. Grilled the shrimp over charcoal, brushing each side with the glaze.

 

Mrs. C made zucchini fritters with mint in the air fryer. We ate the first batch with pesto but the fritters were better as is.

 

Edited 8 hours ago by C. sapidus
Air fryer (log)

[Honkman]

Roasted Cauliflower Salad - cauliflower, mixed with curry powder, cumin and olive oil, gets roasted in the oven. Afterwards when still warm, mixed with pan-roasted chicken breast, baby spinach, pomegranate seeds, smoked almonds and a vinaigrette of olive oil, apple cider vinegar and maple syrup