Dinner 2025

[Ann_T]

I wasn't working today and it cooled off enough that I decided I was going to cook

something special that I haven't made in a couple of years.

Julia Child's Sauté de boeuf à la Bourguignonne, with some minor adjustments.

 

Beef tenderloin filets in a wine sauce with mushrooms and pearl onions.

Or in this case small Cipollini onions because I couldn't find pearls. Much easier to peel than the pearl onions.

[Duvel]

First day in the alps: after some „mountaineering“ and the respective rest periods …

 

 

 

… I assembled some aperitif, enjoyed with a limited edition chuhai from my mancave edition …

 

 

Then, local cheeses, cream & fresh pasta led to …

 

 

Käsespätzle. Enjoyed with local wheat beer …

 

 

No complaints 😎

[rotuts]

@Duvel

 

what sort of cut of pork is that ?

 

fine looking fat-cap.

[weinoo]

Well, maybe this had something to do with it...

 

So, after a nice passeggiata, we ended up at an old favorite:

 

 

For drinks and mostly snacks, including these:

 

 

Salt cod croquetas, which were fantastic last night.  Louisiana white prawns, fried squid and French fries (some of the best in the city, imho) were also consumed.

[Duvel]

5 hours ago, rotuts said:

@Duvel

 

what sort of cut of pork is that ?

 

fine looking fat-cap.

Hard wood smoked pork shoulder 🤗

 

Pretty tasty !

[YvetteMT]

Sausages (artichoke,mozzarella), with peppers, onion and tomatoes. 

And a "treat" of cheesy broccoli rice (partners been wanting broccoli with cheese sauce.  For a man that had Very Limited vegetable love before me and has never been served any veg covered in cheese sauce by me, he was so happy.)

 

[FauxPas]

On 6/9/2025 at 6:06 PM, YvetteMT said:

Pan fried halibut, cilantro lime rice, and zucchini.('but was a nice 50 pounder so quite tender)

 

I wanted to ask if the 50 pounder referred to the halibut or the zucchini.  🙂

Just ask @Shelby, ha. 

 

@Duvel, that Käsespätzle looks like what Mac 'n Cheese dreams of becoming when it grows up. 

 

We are boring.  🙂

 

The new Warba potatoes (a local craze, the farmstand got rushed when they first came out) are available at local farms so I made potato salad served with a roti chicken for a couple of nights.

(I used to enjoy roasting a whole chicken but my husband is one of the early bird Costco shoppers and he sometimes grabs a $5 bird, the day-after ones.) 

 

Two nights of chicken + potato salad with local tomatoes and cukes (greenhouse, but very good). 

 

Then back to fajitas! Chicken, this time. We get tortillas from a local farm, a Mennonite woman who lived in Mexico for years. 

 

 

 

 

 

 

 

 

[Ann_T]

Picked up some fresh halibut and made homemade

Halibut Fish and Chips

in a Tempura Beer batter.

[Dante]

Beef mai fun

[liuzhou]

新疆维吾尔自治区 (xīn jiāng wéi wú'ěr zìzhìqū), Xinjiang Uygur Autonomous Region of China lies in the far northwest west of the country and is a mostly Muslim area, where the local language is more closely related to the Turkish languages than the Chinese.

 

Xinjiang within China - This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

 

The Uygur people have travelled throughout the country bringing their wonderful foods with them. The staple protein is lamb. This is from a local Xinjiang restaurant..

 

馕 (náng), Xinjiang spiced flatbread (the staple carb) with spicy grilled lamb skewers. Several were consumed.

 

 

 

Edited Thursday at 04:04 PM by liuzhou (log)

[Duvel]

Todays activity was visiting an ice cave. Who would have thought that first you need to scale some ginormous mountain to get to the entrance (see that hole ?) …

 

 

And then walk about 1 km at sub-zero degrees to finally see some amazing frozen waterfalls and ice structures …

 

 

 

Subsequently, some substantial meal was in order, and that means meat:

 

Aperif …

 

 

Some Austrian (sweet) white …

 

 

The local bovine species (female), rib eye edition. It didn‘t look well marbled, bit it was super juicy and „beefy“ …

 

 

Served with a quick tomato salad, and potato salad made from potatoes, bit of mustard, roast onions and the Austrian equivalent of creme fraiche.

 

 

I also got a pork collar steak, just for comparison with the German variety.

 

 

Absacker (Vogelbeere or mountain ash)…

 

 

We all slept very well after that, so no complaints 🤗

[rotuts]

@Duvel

 

you mentioned your rib eye came from a female vs a male ( or neutered )

 

is beef sold by gender ?  are their noticeable differences , or preferences or costs ?

 

what did you notice on the collar you cooked vs the ones ' at home ?'

 

I ask as none of these differences are available locally.

 

and I do understand butchering varies considerably f4rom country to country.

 

 

[Shelby]

1 hour ago, Duvel said:

Todays activity was visiting an ice cave. Who would have thought that first you need to scale some ginormous mountain to get to the entrance (see that hole ?) …

 

 

And then walk about 1 km at sub-zero degrees to finally see some amazing frozen waterfalls and ice structures …

 

 

 

Subsequently, some substantial meal was in order, and that means meat:

 

Aperif …

 

 

Some Austrian (sweet) white …

 

 

The local bovine species (female), rib eye edition. It didn‘t look well marbled, bit it was super juicy and „beefy“ …

 

 

Served with a quick tomato salad, and potato salad made from potatoes, bit of mustard, roast onions and the Austrian equivalent of creme fraiche.

 

 

I also got a pork collar steak, just for comparison with the German variety.

 

 

Absacker (Vogelbeere or mountain ash)…

 

 

We all slept very well after that, so no complaints 🤗

WOW!  I volunteer to be your sherpa next time even though I think that hike would kill me 🤣

[Duvel]

13 hours ago, rotuts said:

@Duvel

 

you mentioned your rib eye came from a female vs a male ( or neutered )

 

is beef sold by gender ?  are their noticeable differences , or preferences or costs ?

 

what did you notice on the collar you cooked vs the ones ' at home ?'

 

I ask as none of these differences are available locally.

 

and I do understand butchering varies considerably f4rom country to country.

 

 

I have seen steer/ox specifically labeled in supermarkets. This specific rib-eye was purchased at the farm adjacent to our camping site. And they had only some cuts from one animal (think nose to tail) and it had a female name 😎

 

Which explains the lesser amount of fat/marbling (which - as in humans - usually reserved to males 🤭) and supposedly also makes for a „beefier“ taste. Come to think of it, my best steak ever was from a 12yo milk cow at Asador Etxebarri in the Basque country, where they price older (& aged) cow meat.

 

The pork collar was fine - just as at home 👍

 

 

[weinoo]

3 hours ago, Duvel said:

my best steak ever was from a 12yo milk cow at Asador Etxebarri in the Basque country, where they price older (& aged) cow meat.

 

Well...yeah...!!!  You probably even drove there!!

 

 

Stir-fried pork with Szechuan flavors.  Can one use too much ginger?

 

 

[rotuts]

@weinoo

 

No .

[Katie Meadow]

Yes.

[weinoo]

1 hour ago, rotuts said:

@weinoo

 

No .

 

21 minutes ago, Katie Meadow said:

Yes.

 

Now I'm torn.

[Duvel]

4 hours ago, weinoo said:

Well...yeah...!!!  You probably even drove there!!

Very little other options … it’s really in the pampa 🤭

[rotuts]

I have read about a ' newer ' [ very relative term ] way to use older milk cows

 

that no longer provide the optimal economic milk daily requirement

 

being kept on , possibly for calves , then butchered as ' older meat '

 

being both very tasty and economically successful , in areas that support  the numbers involved .

 

not going to be in my area any time soon .

 

but a mighty fine and tasty alternative , Id bet elseware.

 

 

 

 

[Duvel]

Driving along the Grossglocknerstrasse, an alpine mountain pass, some 40 km long and up to elevations of 2500 m … gotta drive careful though:

 

 

You are rewarded with a bit of sunburn, some marmot encounters and fantastic views …

 

 

Back in the base camp I whipped together all leftovers, as tomorrow we‘ll be changing camp. So: 

 

 

Fried bread rubbed woth garlic, tomato salad, Käsespätzle, crisps, dough sticks with herbs, deviled eggs, some assorted goat, sheep and cow cheese cubes, aaaand …

 

 

Centerpiece was a sausage sampler with Bratwurst, Käsekrainer, Berner (wrapped in bacon) and some sort of mini meatloaves (butcher’s suggestion, quite flavorful and soicy).

 

 

A local beer and yours truly was happy 🤗

 

 

Everyone slept well (must be the alpine air. ..) 👍

[weinoo]

1 minute ago, Duvel said:

 

Everyone slept well (must be the alpine air. ..) 👍

 

I'll probably have a Stiegl tonight at Cafe Katja!

[Shelby]

Those tomatoes look like they taste like tomatoes.

[C. sapidus]

Cilantro fried rice with steelhead and stir-fried yellow bell pepper, topped with bird chiles in fish sauce. Roasted chile paste and lots of garlic in with the fried rice. Cukes on the side.

 

[C. sapidus]

Larb gai, from 'Larb Laab Larp" (clicky)