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 Thursday 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 Thursday 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 Thursday at 08:16 PM 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.

[YvetteMT]

Partner is out of town for the weekend so.....Curry!

[MaryIsobel]

2 hours ago, YvetteMT said:

Partner is out of town for the weekend so.....Curry!

Haha - curry is my preferred meal when my husband is not home. He's an adventurous eater but can't abide curry or peanut sauce - two things that I love!

Edited yesterday at 03:44 AM by MaryIsobel
spelling (log)

[Katie Meadow]

I just returned to Decator, GA from a week on Edisto Island, one of the sea islands off the SC coast. This is gullah land. Much of the island is a State park that includes Botany Bay Plantation Heritage Preserve. Before I came I pretty much knew nothing except for the fact that the grits I order from Marsh Hen Mill (formerly  Geechie Boy) come from the island. The Island has managed to remain NOT upscale; no glitzy restaurants, no frills food or tourist shops. The Botany Bay beach is pristine and incredibly beautiful. You are not allowed to take anything you find on the beach, such as shells or fossilized shark's teeth. Nothing. There were plantations before the civil war, growing rice first and then cotton. The plantations were evacuated or abandoned during the war because the confederates said the island was too hard to defend. They weren't able to take all their slaves with them, so the slaves who remained became a village of sorts, for a whlle. There is a lovely little museum of island history. There's a learning center where the twins asked a million questions and were shown several different types of turtles. The big draw on the island for tourists and school group is the Serpentarium. Lots of venemous snakes, among others, including open air displays, heavily fortified, where snakes had room to roam and swim and guests had paths to follow and gawk. South Carolina appears to have a LOT of snakes.

 

Our AirBnB was two blocks from the public beach. The back of the house looked out over the marsh with egrets flying in and out. ALL houses are on stilts. We ate fish almost every night. There appear to be two fish markets on the island, both family owned. It seems that flounder is king here. We had blackened flounder, flounder fish and chips, pan-fried flounder for dinners in and dinners out. Our last night was at a simple restaurant called the Sea Cow, so I guess there are manatees about. Their special that night was red snapper. Really great blackened. There was a Low Country boil on the menu. Very good cheese grits, better than expected collards, and some field peas that everyone liked, especially the two yr old among us. We were six adults and four kids under the age of 5, so going out was kind of an epic chaos, mitigated by the restaurant providing crayons and paper with games and pictures to color. Winning! All in all a fantastic vacation. My granddaughters got to meet their second cousins, the kids of my favorite nephew. And we lucked out with weather: mid-seventies and almost every day was sunny. In this humidity I have hair to spare.

 

Now back at my daughter's place. Surprise surprise she's learned to cook! She made blackened catfish one night that was really good, and on the island she made the best pulled pork I ever had. For my last few days on the east coast I plan to eat a lot of grouper and a lot of oysters. The giant market near her house literally has a GIANT ROOM with fish on all four sides. Staggering. Also twelve different types of collards, big, medium and baby sized. Also twelve different kinds of plantain.. The herbs are not sold in little bunches. They are sold in what appear to be whole bushes.

   

 

 

 

 

 

 

 

 

\

Edited yesterday at 11:44 AM by Katie Meadow (log)

[Honkman]

Paneer Makhani from one of the Curry Guy books - the sauce is made by cooking diced tomatoes, red onions, garlic, ginger, fresno chile, green cardamom, cloves, cinnamon, sirarakhong chili, butter, cashews and water and pureeing it. At the same time you pan sear cubed paneer with ginger and mix with the sauce. Finished with some dried fenugreek leaves and cream and served over rice

[weinoo]

8 hours ago, Katie Meadow said:

I just returned to Decator, GA from a week on Edisto Island, one of the sea islands off the SC coast. This is gullah land. Much of the island is a State park that includes Botany Bay Plantation Heritage Preserve. Before I came I pretty much knew nothing except for the fact that the grits I order from Marsh Hen Mill (formerly  Geechie Boy) come from the island.

 

Very cool and such an interesting history there.  I think it's awesome that we can now get, cook and eat Carolina gold rice, Charleston gold,  Sea Isand red peas, all those grits, etc. etc.   And nothing wrong with flounder - such a sweet fish.

[Maison Rustique]

Now I have a new place on my to-go list. Thanks for letting us know about Edisto Island, @Katie Meadow.

 

A friend dropped off some fresh herbs from her garden yesterday morning. I planned to have some with tomatoes and cottage cheese for supper since I had my leftover half burger for lunch. Well, turned out my cottage cheese had gone bad. So, I pulled out a Snapdragon instant pho and made it with a spoonful of the leftover sitr-fry from a couple of nights ago. Was tasty but I still need to eat my herbs. Soon.

[Katie Meadow]

27 minutes ago, weinoo said:

 

Very cool and such an interesting history there.  I think it's awesome that we can now get, cook and eat Carolina gold rice, Charleston gold,  Sea Isand red peas, all those grits, etc. etc.   And nothing wrong with flounder - such a sweet fish.

Of course I stopped in at Marsh Hen Mill to say hi. The couple who owns it were not there, but someone I suspected was Grandma was. I bought several things, including Carolina Rice-- can't remember what kind exactly. The store is small and lovely. I could not resist also buying a salted chocolate popsicle. Like a fudge sickle, only woke.

[KennethT]

 

Singapore's (Old) Lai Huat inspired sambal grouper, with cucumber pickle.

[Duvel]

Light dinner at some neighborhood Döner place: Pide with minced meat, roasted pepper paste, parsley and chili. Side salad, beer and Ayran.