Dinner 2025

[C. sapidus]

Two of my favorite dishes:

 

Garlic and black bean pan-fried catfish: Sear catfish fillets and remove. Stir-fry minced ginger, cilantro stems, and a head of garlic in the wok. Mix in black soy sauce, fish sauce, fermented black beans (minced), and a little sugar. Remove half of the mixture, add fish fillets, coat with the remaining mixture, and cook the fish about a minute on each side. Finish with cilantro.

 

 

Long beans with roasted chile sauce: Stir-fry ground pork with white pepper and fish sauce, and remove. Stir-fry garlic, mix in long beans, add roasted chile paste and water, and cover until beans are tender. Uncover, add fish sauce and Thai basil, and cook until liquid is reduced. Jasmine rice to go with, but y'all know what rice looks like.

 

Edited yesterday at 12:33 AM by C. sapidus (log)

[Shel_B]

Dinner tonight, and leftovers for tomorrow, is Summer Squash, Peppers, and Broken Spaghetti Soup cooked in a light, homemade chicken stock. There were a couple of squash in the fridge heading for retirement age, likewise a couple of small Bell peppers ... so, soup time.  I added some Bionaturae organic whole wheat spaghetti broken into manageably-sized pieces and seasoned the dish with a couple of types of dried pepper flakes and a few turns of fresh ground white pepper. A simple meal for a couple-three days that came together in about 20 minutes.

 

 

 

Edited yesterday at 01:24 AM by Shel_B (log)

[Maison Rustique]

The Boston Celtics game was coming on at 6 pm, so it was fast food for me.

 

[gfweb]

The market had a rib roast on big discount that I was compelled to buy, even though I'm not a big chunk of beast kind of guy.

 

 

So Prime rib it was.

 

 

[rotuts]

Choice Rib Roast has also been on sale around here.

 

semi boneless @ MarketBasket :  $ 9.99  and $ 6.99 @ stop and shop.

 

I think the WHPS snapped up on @ Stop&Shop , to cut into thick steaks

 

BTW :  passing along a bit of info on RibRoast :

 

 

for Review purposes .   hope you look for the FirstCut   ribs # 10 - 12 .   makes a big difference , esp w Choice.

 

 

[rotuts]

 BTW :  keep in mind that the roast above was more or less cut in half.

 

thus the two center faces are identical .  ' Book Matched '  

 

thus make sure you get a good look at the other surface before you buy .

 

or maybe the butcher can tell you the rib numbers .

[Pete Fred]

Here's a sentence I never thought I'd utter - my dinner this evening was confit cabbage...

 

 

I was intrigued after seeing the technique on a cheffy YouTube channel. It was tasty. If I'd had a bigger pan I could've happily polished off the other half of the head.

[gfweb]

20 minutes ago, Pete Fred said:

Here's a sentence I never thought I'd utter - my dinner this evening was confit cabbage...

 

 

I was intrigued after seeing the technique on a cheffy YouTube channel. It was tasty. If I'd had a bigger pan I could've happily polished off the other half of the head.

 

A local restaurant sous vides cabbage and applies a sweet harissa dressing. Nice.

I'll do similar with a steam oven followed by charring the cut face in a hot pan.

Smaller heads work better as they have thinner ribs.

[rotuts]

@Pete Fred

 

thank you for the video ref.  watched the whole thing , and learned a lot.

 

watched a few that ' followed ' ,  same thing.

 

thanks again.

[FauxPas]

2 hours ago, Pete Fred said:

Here's a sentence I never thought I'd utter - my dinner this evening was confit cabbage...

 

Reminds me of Molly Stevens' recipe for World's Best Braised Cabbage, one of my favourite ways to use cabbage. Yum.  🙂

 

https://tastecooking.com/recipes/worlds-best-braised-cabbage/

 

Or 

https://nomnompaleo.com/post/1356598429/worlds-best-braised-green-cabbage

 

Edited 21 hours ago by FauxPas (log)

[Paul Bacino]

On 4/23/2025 at 9:47 AM, rotuts said:

@Paul Bacino

 

I love rib cap .  it might be my favorite beef cut.  

 

I do like Blade , carefully trimmed of mid connective tissie

 

you Cut Above seems to have an unusually large cap.

 

is this the cap ?

 

 

drooling now .

Yes  RT,  that is the cap

[Norm Matthews]

Charlie asked about having lasagne today. I told him that asking for lasagne and getting it the same day would be too hard and too late.  He then suggested chicken breast, Martini style.  That I can do.  We like it with fettuccini and Alfredo sauce. I decided to add mushrooms to the usual carrots and green beans. 

[Margaret Pilgrim]

Charlie is a really lucky lad!!

[C. sapidus]

Chiang Mai style pork larb, described on Larb laab larp (clicky)

 

[liuzhou]

海信炒粉 (hǎi xìn chǎo fěn), seafood fried rice noodles. Seafood was shrimp and squid. Also carrots, cabbage, chilli, etc.

 

 

 

[Tropicalsenior]

Spicy Peanut Noodles for dinner last night. I added tomatoes, shrimp, and marinated cucumbers and served it over Romaine to make it a little more failing. The dressing was delicious but very thick. I'd recommend using a lot less peanut butter because I had to thin it quite a bit. Their version had the consistency of wallpaper paste instead of salad dressing.