Dinner 2025

[liamsaunt]

Monday, spicy bucatini with olives and capers

 

 

 

Last night, a recipe from the final issue of Cook's Country magazine for chipotle-lime chicken and rice with pickled radishes, served with a big salad

 

[btbyrd]

Making some pretty consistently sized tortillas these days. 

[Smithy]

1 hour ago, btbyrd said:

Making some pretty consistently sized tortillas these days. 

 

Blue corn masa?

[btbyrd]

Yep!

[liuzhou]

Hunan clams with daikon strips and red chillies, etc. Served with rice.

 

 

 

[Maison Rustique]

15 minutes ago, liuzhou said:

Hunan clams with daikon strips and red chillies, etc. Served with rice.

 

 

 

 

 At first glance, I thought that said "human clams" and I couldn't figure out what on earth!! 🤣

[C. sapidus]

Leftovers from last night's dinner, which was served with whole-grain bread to mop up the sauce:

 

Chicken curry with carrot and sweet potato (ca ri ga): Rub skinless chicken thighs with curry powder and salt; set aside. Saute shallot, garlic, roasted chile paste, and curry powder, and then brown chicken. Simmer with chicken stock, fish sauce, sugar, bruised lemongrass, and bruised ginger. Add sliced carrots, and then add coconut milk, sliced onion, and cubed sweet potato. Finish with cilantro, Thai basil, and scallions. Layers of flavor.

The recipe called for Three Golden Bells curry powder but I used a masala for lamb, which had a more robust flavor that I liked. Table got very quiet, in a good way, once folks started eating.

 

 

Cucumber salad with sliced shallot, cilantro and a sauce of rice vinegar, lemon juice, sugar, salt, and a little fish sauce, seasoned briefly with half a jalapeno chile (house guest has limited chile tolerance). A little worse for wear but still crunchy.

 

[Ann_T]

 

Last night's dinner - Linguine with clams.

[liamsaunt]

Another recipe from Milk Street, the World in a Skillet. Stir fried eggplant and sweet peppers with miso. I added some spinach to bump up the veggie variety.  I would have preferred a spicier dish (hence all the sriracha on my rice) but my sometimes spice averse niece really liked it. 

 

[zend]

Beef liver in a cast-iron pan (plenty of cumin powder on it), Romanian "varza murata" salad (it's a sort of sauerkraut but I find it to be very different in taste from the German one) and some spicy Bengal relish (no real need for it, but why not, it's yummy 🙂 )

 

[Smithy]

37 minutes ago, zend said:

Beef liver in a cast-iron pan (plenty of cumin powder on it), Romanian "varza murata" salad (it's a sort of sauerkraut but I find it to be very different in taste from the German one) and some spicy Bengal relish (no real need for it, but why not, it's yummy 🙂 )

 

 

Did you make the varza murata salad? Can you say what goes into it that makes it different from German sauerkraut?

[zend]

2 hours ago, Smithy said:

Did you make the varza murata salad? Can you say what goes into it that makes it different from German sauerkraut?

It's about the pickling process. You take whole heads of cabbage, cross-split the cores slightly (3cm deep, not the whole way through) and dunk them into 3-4% saline water, together with dried dill stems and horseradish. Some people add sour cherry tree leaves. This usually happens in large wooden barrells (think 50-100L each) and you let them cabbages rest submerged and the barrels air-tight covered for several weeks. They can last for a year or more. Every 2-3 of days until fermentation is over, you need to unscrew the lid and use a hose to blow air into the mixture from the bottom, to prevent mold from happenning. (I know this might sound like a prank, but feel free to fact-check :)))) ). 

 

In brief: Varza murata has a deeper, purer cabbage flavour and it is slightly saltier than sauerkraut. Sauerkraut, on the other end, is more sour and - as far as I know - is put to pickle already sliced. German Kraut also has caraway seeds and some other stuff which makes it aniseed-ish tasting. They are both great for health.

 

Not saying one is better than the other, but they are very different in taste.

Edited 2 hours ago by zend (log)

[Duvel]

On 10/14/2025 at 4:46 PM, rotuts said:

@Honkman

 

re: Bronzo  :   I was told they were new by a vendor

 

I see no evidence of linguini on their web site :

 

 

can you get Bronzo lingujini in your area ?

We certainly do here (albeit we are much closer to Italy, to be fair) …

 

[rotuts]

thank you for that correction , @Duvel

 

there is hope now in a @#%Y@#%  #)(U#@_Y%  world.

 

Barilla seems to have changed their web site :

 

 

lets hope the linguini is in my area .  the Trust Fund  hopes not !