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Dinner 2025

liuzhou

By liuzhou
in Cooking

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patti

patti

Posted
Posted

My supper on Thursday when I was too tired for much effort. Blackened chicken strips (frozen from Costco), air fryer green beans, and a small salad with a couple of heirloom tomato slices that were surprisingly okay. And a little bit of Ranch from a packet for dressing the salad and dipping the chicken (the only way it is halfway decent).

 

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I had leftover tortilla pizza for supper last night. Low carb wheat tortilla, Rao’s pizza sauce, Italian blend shredded cheese, sausage crumbles, red bell pepper, mushrooms, and bits of leftover rotisserie chicken. At lunch the chicken was less dry.

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Dear Food: I hate myself for loving you.

weinoo

weinoo

Posted
Posted

Went out for some sushi earlier this week...I decided to have chirashi:

 

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It may turn out to be my standard order, as it was really good.

 

I decided to pivot away from making meatballs to making meat loaf.  And I practically followed a Serious Eats recipe to the letter, because I wanted to see if it was really that much better than a classic meat loaf recipe, say from Julia or James or whomever.  It was a bit more complicated than I think a meat loaf recipe needs to be. But:

 

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It came out pretty nicely; I glazed half of it.  Also made a semi-quick pickle:

 

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And some potato salad:

 

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I don't think I'll follow the recipe from Serious Eats the next time I decide to make a meat loaf, as I can get results just as good without making myself nuts.  Though I will say this experiment was quite juicy and tasty.  I'm actually looking forward to cold meat loaf sandwiches.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

weinoo

weinoo

Posted
Posted
12 minutes ago, KennethT said:

 

@weinoo Where did you go for the sushi?

 

That's Kanoyama.  I was surprised at the quantity and variety of fish on the chirashi, and the rice was perfect.  Better deal than the sushi special, I think.

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Neely

Neely

Posted
Posted (edited)

Love those lamb chops above @gfweb

 

Two dinners

Pizza with bought base. I made paprika mince beef to go on with the usual olives, tomato sauce, mozzarella etc

 

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Below Cooked Pizza


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Chicken in white wine with thyme, potatoes, carrots and peas

 

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Edited by Neely (log)
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MaryIsobel

MaryIsobel

Posted
Posted
5 hours ago, Dr. Teeth said:

Stuffed calamari.   By request of my oldest son

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Stuffed with? Always looking for "squid ideas."

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Duvel

Duvel

Posted
Posted
6 hours ago, MaryIsobel said:

Stuffed with? Always looking for "squid ideas."


Not directed to me, but I do blood sausage, thyme & lemon peel … works every time 🤗

  • Like 5
Pete Fred

Pete Fred

Posted
Posted

NYT Cooking recently featured a cheesy potato gratin...

 

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The potatoes weren't particularly large, and the dish was a touch too shallow, so I had leftover cream (halfway up the potatoes, as directed). Next time I'll chuck in some more for extra 'sauce' in the bottom.

 

A meal in itself. That missing wedge is exactly what I ate, and I make no apologies.

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Smithy

Smithy

Posted
Posted
38 minutes ago, Pete Fred said:

NYT Cooking recently featured a cheesy potato gratin...

 

Po.thumb.png.1dd0d48b83bcb8b5f064d0a4dae39d95.png

 

Ta.thumb.png.69ba29ba12ad6815ba0f3d5d53de117e.png

 

To.thumb.png.4432f55c432655722cb26cdd31282088.png

 

The potatoes weren't particularly large, and the dish was a touch too shallow, so I had leftover cream (halfway up the potatoes, as directed). Next time I'll chuck in some more for extra 'sauce' in the bottom.

 

A meal in itself. That missing wedge is exactly what I ate, and I make no apologies.

 

I've made that gratin, and I agree that it's delicious! Thanks for your link. I'm not generally a video watcher for recipes, but Kenji's discussion and demonstration were interesting. (I was fascinated to see him pour the sauce over the potatoes while the casserole dish was sitting atop the unprotected stove. That would be a sure recipe for me to spill onto the grate and make a mess!)

 

I don't know whether folks who aren't NYT subscribers can see that video. In case they can't, here's a gift link to the recipe: Cheesy Hasselback Potato Gratin.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

rotuts

rotuts

Posted
Posted

that potato dish really does look delicious.

 

Id consider making it w unpeeled russets 

 

i think the skin of potatoes  , esp russets  , is very tasty .

 

and less work   .  peeling is a bit of a PITA

  • Like 3
blue_dolphin

blue_dolphin

Posted
Posted (edited)

I'm another fan of that Hasselback gratin and it’s just the right time of year to make it again.  I will probably use the mini scale version I posted here a few years ago.  
 

For @rotuts, I used some kind of small potatoes and I’m sure I didn’t peel them. 
 

 

Edited by blue_dolphin (log)
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Smithy

Smithy

Posted
Posted
25 minutes ago, rotuts said:

that potato dish really does look delicious.

 

Id consider making it w unpeeled russets 

 

i think the skin of potatoes  , esp russets  , is very tasty .

 

and less work   .  peeling is a bit of a PITA

 

15 minutes ago, blue_dolphin said:

I'm another fan of that Hasselback gratin and it’s just the right time of year to make it again.  I will probably use the mini scale version I posted here a few years ago.  
 

For @rotuts, I used some kind of small potatoes and I’m sure I didn’t peel them. 
 

 

 

I wonder how the skin would affect the overall texture. Would it separate from the rest of the potato on the upper level? Would it get as crispy? One way to find out, I suppose. 😀 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

rotuts

rotuts

Posted
Posted (edited)

potato skin gets as crispy , if not more so , as peeled potatoes ;

 

think how crispy , and delicious , the skin is on a baked potato

 

that's baked properly , not steamed in foil , like lower-end restaurants do them.

Edited by rotuts (log)
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Dr. Teeth

Dr. Teeth

Posted
Posted
12 hours ago, MaryIsobel said:

Stuffed with? Always looking for "squid ideas."


This is fairly basic, bread crumbs, panko, egg, parsley and a bit of Romano cheese

  • Like 2
Duvel

Duvel

Posted
Posted

With little one on a sleep-over and DW at a birthday party I was far too lazy to cook. So I raided the shelves and threw together some loaded nachos, plus dips. And enjoyed with a vanilla coke (in which strangely some Bulleit bourbon found its way) …

 

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No complaints 🤗

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Duvel

Duvel

Posted
Posted
2 hours ago, Duvel said:

With little one on a sleep-over and DW at a birthday party I was far too lazy to cook. So I raided the shelves and threw together some loaded nachos, plus dips. And enjoyed with a vanilla coke (in which strangely some Bulleit bourbon found its way) …

 

IMG_7942.thumb.jpeg.b14e8ffcbcb0edda156f9b1218a75caf.jpeg

 

No complaints 🤗


And then …

 

I watched some food shows. Including „Tucci in Italy“. Just the Tuscany episode, but maybe the Bulleit part in the vanilla coke acted up …

 

I made some spaghetti puttanesca. Olives, capers, real sardines in lemon, fish sauce, olive oil, looots of garlic and tomatoes. Barillas bronze-cut spaghetti and looots of pecorino romano. Didn’t fit to Tuscany, but to my mood. Plenty of ripasso …

 

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Still no complaints 😝

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