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 Monday at 07:16 PM 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

[TicTac]

Some recent meals…

 

meatballs in home made bbq sauce (pajama pants extra bonus)

 

 

mushroom toasts with some soft Italian cheese whose name eludes me

 

ribeye 

 

Younger son requested a burger when we were picking proteins at the butcher 🙄

 

washed down with some nice wine and a great cheese - rich flan to finish 

 

recreation of Jean George’s Thai coconut soup 

[Smithy]

Excavated this box of carnitas from the freezer. The pork had been cooked sous vide, with citrus, and according to the package really only needed to be warmed... but 10 minutes in a skillet would crisp it up. 

 

Somehow, it still didn't look like the package photo (what a surprise) but it was pretty good atop warmed corn tortillas, with a smattering of greens.

 

 

Finger food. Glad there's more. 

[Honkman]

Sesame Stir-Fried Kimchi Pork based on a Milk Street recipe - stir-fry with pork tenderloin, kimchi, shiitake, scallions, garlic, toasted sesame seeds, soy sauce, mirin and toasted sesame oil. Served over rice

[Maison Rustique]

I have so much food to use up in this place but when I saw my favorite frozen pizza available from the milkman, I couldn't resist. Then when it got here, I couldn't get it into the freezer, so had to bake it last night. Doctored slightly with onion, Kalamatas and more cheese. My late husband was drooling in the afterlife--he loved it, too. Happy belated anniversary to us (Monday).

 

[Smithy]

1 hour ago, Maison Rustique said:

I have so much food to use up in this place but when I saw my favorite frozen pizza available from the milkman, I couldn't resist. Then when it got here, I couldn't get it into the freezer, so had to bake it last night. Doctored slightly with onion, Kalamatas and more cheese. My late husband was drooling in the afterlife--he loved it, too. Happy belated anniversary to us (Monday).

 

 

I can identify with that "so much food to use up...but I HAVE to have this now!" feeling. If I were to stop buying rotisserie chickens and the occasional fried chicken thigh I'd have far more room in my freezers by now! 

 

I think that pizza looks wonderful. I'm glad you indulged yourself on your anniversary.

[gulfporter]

Our first meal back to Mexico after a 6 week absence. 

 

At Lobo de Mar in Ajijic.

 

 

[rotuts]

@gulfporter

 

Im unambe to see the image 

 

please check ?

 

thank ypu