Dinner 2025

[Ddanno]

39 minutes ago, liuzhou said:

 

Yeah. I get that. I have friends here who will refuse to walk down certain streets because they contain fruit shops selling durian. I have no problem with coriander or asparagus pee, either. But other smells drive me mad.  

 

 

 

I found it weirdly frustrating. I felt like I should have 'grown into it' sort of like how my Ma would serve vile leather and onions when I was young, but once I tried a flash fried piece of liver with onions on toast I was converted forever.

 

There are very few foods I won't or don't eat*, so it feels like a personal failure on some level.

 

*Coriander isn't food!

Edited yesterday at 07:24 AM by Ddanno (log)

[Maison Rustique]

No recent pix from me either. Like @liuzhou, I simply don't feel like eating much when it is this hot. I eat a lot of fresh tomato with cottage cheese or just a small cheese sandwich. Weather is supposed to cool down a little next week so in anticipation, I bought some baking potatoes to eat with various toppings. I did pick up my first fresh peaches of the summer yesterday (only 2) which I will likely eat with some brie, either a cold plate or a grilled cheese. And one of our oldest Italian restaurants in the area are having a take-out special on Tuesday with around 20 entrees available for $15 each. I am planning to pre-order an eggplant Parm and go early to pick it up so I can sit in their friendly dark bar with a glass of wine to wait for it.

[KennethT]

Padang style grilled chicken.  It's first simmered in gulai which is basically the same ingredients as rendang but still soupy. 

 

Once the chicken was done, it was removed and I kept the gulai going until it thickened to what is called kalio - which was served on the side as like a dipping sauce. I put the chicken in the air fryer rather than actually grilling.

 

 

Served with sambal ijo...

 

Edited 18 hours ago by KennethT (log)

[Honkman]

Ricotta Gnudi with Red Pepper-Salsiccia Ragu - one of those dishes were the flavors are spot on but the execution/texture wasn’t perfect. The gnudi barely kept their shape when briefly cooked in water and started to slowly disintegrate - not really sure what went wrong. The gnudi were made with drained ricotta, parmesan, semolina, egg yolks and nutmeg. For the ragu you puree grilled red peppers, tomatoes, walnuts, garlic, smoked paprika, red wine vinegar and olive oil and cook it with crumbled salsiccia. Finished with parmesan, walnuts and some basil

[weinoo]

 

Chicken scarpariello.  There's a wing and a leg on my plate (Significant Eater gets breast meat, carved because I'm such a nice husband), potatoes, Italian sausage, cherry peppers, onions, garlic, white wine, chicken stock, parsley.

[Paul Bacino]

Ckn Enchilada / purple potato/ pickled jalapeno/--sauce---ancho/cherry tomatoes/onion/garlic