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Dinner 2025

liuzhou

By liuzhou
in Cooking

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Honkman

Honkman

Posted
Posted

Roasted Chicken Thighs with Brussels Sprouts and Carrots - brussels sprouts, carrots and shallots get oven-roasted. You sear the chicken thighs on the skin site and then add it to the vegetables in the oven. Served with yoghurt mixed with dill and garlic.

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Two Foodies - One Journey
YvetteMT

YvetteMT

Posted
Posted

Chicken drumsticks (one marinated in pineapple habanero, the other green chili), broccoli and sweet potato

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and this unfortunate looking plate-ham, baby potatoes, and the weird long things on the left are corn "ribs". Allegedly one is supposed to eat the bit of cob the kernels are attached to. I do not recommend that, the cob has the feel of damp cardboard that is still too hard to chew. 

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Hunter, fisherwoman, gardener and cook in Montana.

Katie Meadow

Katie Meadow

Posted
Posted
2 minutes ago, rotuts said:

@YvetteMT

 

Excellent points on the corn " ribs "

 

who ever ' invented ' these , needs to get their head examined.

That's exactly what my long-departed dad would say.

  • Like 4
YvetteMT

YvetteMT

Posted
Posted
2 minutes ago, rotuts said:

@YvetteMT

 

Excellent points on the corn " ribs "

 

who ever ' invented ' these , needs to get their head examined.

We're both of the "food is not thrown away" mentality so they've become the most awkward corn on the cob to consume. Nice flavor but still. 

I should know better, cob is fed to cattle. Once in awhile my 'oh shiny, let's try it!' gets ahead of itself. 

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Hunter, fisherwoman, gardener and cook in Montana.

Tropicalsenior

Tropicalsenior

Posted
Posted
32 minutes ago, rotuts said:

then find some very hungry pigs.

I grew up on a pig farm and I can tell you, pigs will not eat corn cobs. They're very adept at stripping off the corn but they leave the cobs.

That should say something about the futility of following food fads.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted
4 minutes ago, rotuts said:

Advance Home Science.

After all the corn was shelled, we had mountains of them and my mother used to burn them in the wood cooking range. It's the only thing that I know of that they are good for and they did make the kitchen smell good.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

rotuts

rotuts

Posted
Posted (edited)

Goats ?

 

Feed Corn ( inedible for people :  pure starch strains .  I know .  Ive tried it )

 

is ground up for Cows.   

 

Id go w a CobCam.  Live Feed ?

Edited by rotuts (log)
YvetteMT

YvetteMT

Posted
Posted
55 minutes ago, rotuts said:

Toss them on the front lawn.

 

instal a night cam.

 

Publish.

 

Advance Home Science.

My most likely takers are not the cute raccoons or opossums, Im liable to have bears. And while I love Yogi, Im not feeding him. (And i don't think the ravens will be grateful either)

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Hunter, fisherwoman, gardener and cook in Montana.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Yesterday was a public holiday, the first of five, if you count next weekend, as the Chinese do. However, today is the main day May 1st, the international Labour Day. Yesterday, two of the last students I taught before retiring came to visit.

 

I have cooked for them in the past, but this time they wanted to cook for me to demonstrate they had learned something besides linguistics. Well, one of them wanted to cook; the other was assigned washing and chopping duties. She is now a PhD student and lives on campus in Guilin without cooking facilities.

 

Here is last night’s dinner

 

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The Spread

 

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Beef, Asparagus and Matsutake

 

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Steamed Shrimp

 

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Steamed Grass Carp

_20250430222650.thumb.jpg.4da74842307213e279a79e7a93c8b463.jpg Clam, Pork and Greenery Soup

 

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This was morning glory but I have no idea how she cooked it. Unfortunately, it was inedible. It turned out she  tasted it then salted it  but thought it needed a little sugar to lift it - a common Chinese practice. Unfortunately, she thought a container of sea salt in my kitchen was actually the sugar and re-salted it in error. They were mystified as to why I have more than one kind of salt (I have four). So, they gained a lesson on saltistics.

 

This caused more hilarity than grief and we had too much food anyway and everything else was more than fine!

 

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The chef

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Neely

Neely

Posted
Posted

My son cooked mezze rigatoni with a tuna tomato base sauce. It was delicious. He hadn’t heard of the ‘no cheese with seafood’ Italian rule so he piled the cheddar on which made it even more delicious. Ha!

 

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liamsaunt

liamsaunt

Posted
Posted

A couple from this week: Tacos bowls with black beans, corn, peppers and onions, cilantro lime rice, and guacamole

 

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Vegetable korma with cauliflower, carrots, and spinach.  Served with garlic-cilantro naan and maharajah rice

 

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gulfporter

gulfporter

Posted
Posted

Last meal before we leave our MEX home for a month.  

 

Grilled blackened salmon with Asian apple slaw (could have used some cilantro but our fridge is cleaned out) and raspberry chipotle sauce. 

 

 

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Duvel

Duvel

Posted
Posted

Preponed pizza & movie night …

 

„Spargel“: shaved asparagus, Hollandaise base, shrimps and some chopped salmon sprinkled over post bake …

 

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“Meatlovers“ (though most is hiding under the cheese blanket): every last leftover the fridge offered: salami, Bratwurst, ham and Spanish chorizo. Pickled onions for good measure …

 

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And a nice Riesling from the Palatinate, all enjoyed with „The boy and the heron“. No complaints, though the movie was a little bit to weird for me …

 

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Honkman

Honkman

Posted
Posted

Pasta alla Pecorara from a Milk Street recipe - you cook zucchini, eggplant and bell peppers until soften. In parallel, you cook orecchiette and also cook pancetta, onions, carrots and garlic slow and low to get nice porky flavors. You add some crushed tomatoes, marjoram and pasta water to the pancetta mixture, reduce it a bit and add the vegetables, pasta, basil and parmesan. Served with a larger dollop of ricotta

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Two Foodies - One Journey
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