Dinner 2025

[Tropicalsenior]

11 hours ago, Margaret Pilgrim said:

Would kill for the headcheese.

Found you a recipe for it.

My mother in law used to make it all the time and to this day I can't even think about it without gagging.

[Margaret Pilgrim]

Sorry to evoke such memories but  thanks for the recipe.   Maybe 30 years ago but today, cooking for one, my kitchen energy extends to maybe boiling water for pasta if I’m feeling really adventurous.

[gulfporter]

Pasta with shiitakes in simple tomato, red wine gravy. 

 

 

[Tropicalsenior]

35 minutes ago, Margaret Pilgrim said:

my kitchen energy extends to maybe boiling water for pasta

That's about all I do, too. It seems to me that one of the hardest parts of this recipe is finding the pig's head. For years now, the only way I've ever seen them is when they are still firmly attached to the live pigs.

[rotuts]

Head Cheese , like all other Rx's varies considerably .

 

assuming the meat comes from the simmered head ( + tongue )

 

it's all about the seasonings and the quality of the gelatin.

 

and some one else makes it 

 

it takes so much work , its very hard to find in a world dominated by Agra-Con.

 

Too bad I say.

Edited 18 hours ago by rotuts (log)

[Duvel]

23 minutes ago, rotuts said:

Head Cheese , like all other Rx's varies considerably .

 

assuming the meat comes from the simmered head ( + tongue )

 

it's all about the seasonings and the quality of the gelatin.

 

and some else makes it 

 

it takes so much work , its very hard to find in a world dominated by Agra-Con.

 

Too bad I say.

Yeah … the English description might be too „specific“. German Sülze refers to anything jellied, and our headcheeses are more often than not made from Schwarte (skin) rather than head, simply because pigs have far more skin that heads 😉

A popular (zero effort) treat in Germany is cubed pork belly, skin on plus some spices and pink salt, stuffed in a glass with a minimum of liquid and then pressure-cooked for 2h. The result are tender cubes of belly in very flavorful jelly. Scoop out on same rye - heaven !

[Neely]

I’m travelling in Europe at the moment and Food glorious food is glorious. 
 

Sampling the food in the Emirates lounge. This was a little 5 star spice duck pie with braised eggplant and broccolini 

 

 

Had to have a little chocolate patisserie below

 

 

 

First breakfast in Venice was a small smoked salmon quiche and a cappuccino. 

 

 

Below…Lunch was squid ink spaghetti with what they called a mixed seafood ragu… had flavours of garlic and saffron. This was delicious and not expensive.EUR 35 euros for the two plates. 

 

 

 

[Shelby]

11 minutes ago, Neely said:

I’m travelling in Europe at the moment and Food glorious food is glorious. 
 

Oooooh!  I hope you post more and I hope you have a wonderful trip!

 

 

My stuff hasn't been very exciting or picture -worthy lately.  I'm ready for some garden veggies.

 

Big salad night using leftover fried chicken tenders and shrimp

 

 

 

Last night was fajitas for Cinco De Mayo

 

[liamsaunt]

Stir fried noodles with bok choy, oyster mushrooms, scallions, and peppers, topped with a runny egg

 

[Margaret Pilgrim]

2 hours ago, Duvel said:

Yeah … the English description might be too „specific“. German Sülze refers to anything jellied, and our headcheeses are more often than not made from Schwarte (skin) rather than head, simply because pigs have far more skin that heads 😉

Easier by far is stopping at the deli counter at my corner market.  Not Duval’s but itch adequately scratched.

[Ann_T]

9 hours ago, Tropicalsenior said:

Found you a recipe for it.

My mother in law used to make it all the time and to this day I can't even think about it without gagging.

My mom made it too.  My dad loved it.  Wasn't for me. 

[Ann_T]

Tonight's dinner.

 

 

 

 

Seared Duck breast with a Rhubarb Orange Ginger compote served with potatoes roasted in duck fat, zucchini and braised red cabbage.

Edited 11 hours ago by Ann_T (log)

[weinoo]

 

There is actually some medium-rare rib eye cap hiding under the mushroom/shallot/mustard sauce, but it's hard to see.  Green beans sautéed in ramp butter. Yukon golds.

[Honkman]

Sweet Pepper and Cheddar Clafouti from Clark’s Dinner in French - made with green, yellow, orange bell peppers, garlic, basil, ham, eggs, sour cream, milk, flour, cheddar and parmesan. Finished after the baking with some lemon juice