Dinner 2025

[rotuts]

@Norm Matthews

 

blade is the best of the chuck

 

remember the shape , and buy more .

[Norm Matthews]

@rotuts Thanks again. If I ever see it again I certainly will.  I don't see flat iron steaks very much any more and they are good too.

[rotuts]

@Norm Matthews

 

the flat iron is from the blade , w the middle tendon removed , giving two thin steaks

 

the grain on the F.I. runs parallel to the cut.

 

https://en.wikipedia.org/wiki/Flat_iron_steak

 

if you ever see ' blade roasts '  go for that , and remove the center tendon = 2 flat irons.

 

blade roast should be on the less expensive side of cost

Edited 18 hours ago by rotuts (log)

[KennethT]

It constantly amazes me how much time and effort traditionally made Indonesian dishes can be. This past Labor Day weekend, I wanted to experiment in making a dish called sambal hitam - or black chilli sauce - from the small island of Madura which is just off the coast of the large city of Surabaya, in East Java. We had it several times while in Jakarta a couple months ago and really enjoyed it. After watching maybe 10 different recipe videos, it seems that, while none of them are the same, they fall into two groups - those that use kluwek (aka keluak, aka buah keluak, aka black nuts) and those that don't. I was hoping to get to make both versions to compare - spoiler alert, I only had time to make one and that was pushing it!

 

Anyway, you make a spice paste with chillies (I used two different types - the large red chillies I can buy at HMart, and the curly red chillies that I grow using seeds that came back with me), shallots, garlic, ginger, galangal, turmeric, lemongrass, kaffir lime leaves (the first time I've ever seen them blended in the paste), candlenuts and coriander powder. The spice paste is mixed with enough water to submerge the protein of choice - typically either duck or chicken - and simmered until the poultry is tender. The poultry is then removed and the spice laden liquid is then reduced to a thick paste, and then, in another wok, fried in some oil until it is a dark dark dark brown - just about black (hence the name). The poultry is then deep fried for a short while to brown, then drained and the black paste is spread on top.

 

From start to finish, it probably took me about 4 hours!!!!! So, I definitely didn't have time to make both versions.....

 

 

With some stir fried bok choy 

 

[BeeZee]

@KennethT, that sounds really delicious, and truly a labor of love!

[KennethT]

23 minutes ago, BeeZee said:

@KennethT, that sounds really delicious, and truly a labor of love!

It definitely was delicious - more so than the versions we had in the food court of the mall in Jakarta - so much more complex.  I imagine that industrially produced sambal hitam exists (as well as lots of other time consuming favorites) and is slathered on by most people other than me, in my quest to become a SE Asian grandmother....

[rotuts]

I decided to try this version of ground turkey 

 

 

as it was , of course , on sale .  Promises from Nature ?  green packaging ?  

 

I was going to make more TML , but went in a different direction :  Turkey Burger , w my usual available add-ons 

 

 

a little Penzey's Chicago Steak seasoning on the TB

 

 

Tj's spinach , Tj's Campari's and some of the mushroom mixture and IDS CkStock

 

 

side one  w some Penzey's Chicago steak seasoning  one of my favorites .

 

s

 

Side two

 

reducing the M//Stock

 

 

 

On the Plate .

 

so delicious , it on the menu tomorrow.

 

some Penzeys Pico seasoning on the tomatoes , a little EVOO 

 

that's it

 

Edited 10 hours ago by rotuts (log)

[Smithy]

Ham and cheese sandwich, griddled on my panini press. Mayonnaise and mustard on the inside of the bread, butter on the outside. The layers were ham and cheese; I added lettuce afterward.

 

 

The dinner was accompanied by (unfortunately over-)roasted cauliflower and broccoli. I tried to revive the all-too-crisp vegetables with a combination of lemon vinaigrette, butter and tahini. The "sauce" didn't compensate for the texture of those poor over-roasted vegetables, but it was good. Strangely enough, it was so tart and delicious that it overshadowed the sandwich flavors.

 

 

I ended up dredging the sandwich bits in that sauce! It very much enlivened the sandwich flavors.

Edited 8 hours ago by Smithy
Photo adjustment (log)

[Ddanno]

Oh crikey Smithy, I hope picture #2 tasted better than it looks. Your broccoli on the upper right has bones! 😆

Edited 6 hours ago by Ddanno (log)

[Shel_B]

Saw a couple of great Heirloom tomatoes at the local Farmers Market yesterday. Tonight they were dinner.  (Not my pic but nonetheless accurate)

 

 

 

Edited 4 hours ago by Shel_B
Formatting, Spelling error (log)

[Honkman]

17 hours ago, Maison Rustique said:

does this sound at all like what you made? It is from the Google AI response when I looked for a recipe.

 

 

I looked on the Essen&Trinken webpage but I can’t find the recipe but your AI approach isn’t too far off. Instead of making the grapes in the oven, I just briefly (1-2 minuted) sauteed them in some butter and add a few tablespoons of verjus.

The carbonara part looks good (a few slight variations compared to my recipe but there are so many versions how to make “proper” carbonara and all of them end up well)

[Honkman]

Daktoritang or Spicy Korean Braised Chicken and Vegetables based on a recipe from Milk Street - chicken thighs get marinated a mixture of gochujang, rice vinegar, soy sauce, toasted sesame oil, garlic, scallion whites and ginger. Afterwards cooked with potatoes, carrots and some water in the pressure cooker. Finished with some toasted sesame seeds and oil and scallion greens. Served over rice

 

Yesterday’s egg white excess from

spaghetti carbonara become coconut macaroons based a recipe from Alice Medrich - egg white, coconut flakes, sugar, vanilla extract and salt get heated in a water bath, cooled down, portioned and baked in the oven