Dinner 2025

[TdeV]

@Duvel. Excellent. Good man!

[Maison Rustique]

Are you sitting down? I almost cooked! I'm calling it Faux Cooking.

 

 

[patti]

Air fryer bacon wrapped shrimp, pecans, sweet and spicy Cornichons (chili crisp and sweetener of choice added to jar of your favorite Cornichons), pickled onions, white cheddar. 

[Honkman]

Veal-Cabbage Gulasch with Sage and “Spatzenknoedel” (Flour Dumplings) from an essen & trinken recipe - the veal gulasch is a mix of cubed veal breast, green cabbage, bacon, shallots, garlic, sage, flour, marsala wine, caraway seeds and bay leaves cooked in veal stock. Finished with some lemon zest and juice and a little bit of honey. The spatzenknoedel are dumplings made in franconia by mixing flour, eggs and milk and cooking some balls of the dough in water until they float. The gulasch is topped with some crispy fried sage leaves and a drizzle of the sage butter.

[Dr. Teeth]

Gumbo.   Probably with a number of hideously inauthentic qualities.   But I did try.   And the family loved it

[patti]

Quote

And the family loved it.

 

The most important part.

 

It looks really good (from a native Louisianan)!

[zend]

Pan-seared carp (wild catch). Some people call carp "pig of the fishes". I believe they are right. Fatty and delicious.

Served with raw garlic, Romanian way.

 

[liamsaunt]

Saturday, sweet potato vindaloo from Meera Sodha's Fresh India cookbook. The sauce was delicious, but the potatoes never softened enough, even after tripling the cooking time.  We ended up scraping the sauce from the potatoes and just eating the sauce with the rice.  The sauce was good enough that I will make the recipe again, but not with sweet potatoes.  Maybe cauliflower would work better. I don't know if there was something wrong with my potatoes or if it was the recipe.  

 

 

 

Sunday, spaghetti with spicy turkey meatballs.

 

[zend]

10 minutes ago, liamsaunt said:

the potatoes never softened enough

As far as I recall, vindaloo sauce includes vinegar. Perhaps pre-boiling the potatoes would have helped? Vinegar tends to keep fixed the pectine that holds the potatoes' flesh together... My 2 cents.

Edited 14 hours ago by zend (log)

[rotuts]

@zend

 

very interesting

 

how do you serve the raw garlic ?

 

 

[zend]

1 minute ago, rotuts said:

how do you serve the raw garlic ?

haha... peel. eat. 🙂 no vampire near you - no wife or any other human being, either 🙂 

 

it's a very basic fisherman's dish, traditionally served by the lake/river where you caught the fish. (I must admit I cooked mine at home) 

 

 

[Smithy]

Lemony Greek Chicken, Spinach and Potato Stew (unlocked article). This is my second time making the stew; last time around, my best friend was visiting and we collaborated. This time it's all mine. MINE! My-eeen! (insert selfish cackle here)

 

 

The potatoes are too soft this time. I fear I cooked them too long. Still, the flavors are good and I don't recall our having problems with leftovers last time despite the potatoes' getting softer. If I want to, I can add more potatoes and cook them less. I probably won't bother.

[Honkman]

Potato Salad with Green Beans and Cucumber-Yogurt Dressing - mix of potatoes and green beans (both steamed separately) with a dressing made from diced cucumber, dill, oregano, yogurt, mayonnaise and white wine vinegar. Served with some sausages

[pastameshugana]

On 11/15/2025 at 8:05 PM, rotuts said:

@weinoo

 

nice.

 

that's the thing about ML :  it keeps on giving , and gets better and better as a MLSandwich.

 

Two of my favorite ML things:

1) Smoked meatloaf - it's kind of ridiculous how good this is

2) When we make it, for service it is sliced and then quickly browned on each side in a skillet with butter. That crispy goodness adds so much. It also adds a little bit of firmness that makes it perfect on a sandwich.

[Dante]

Pork tenderloin Country Captain over couscous