Dinner 2025

[KennethT]

1 hour ago, Duvel said:

Little one invited a sleepover guest and requested bánh mì for dinner ...

 

Started by making xá xíu from a nice slab of pork belly …

 

 

 

Our favorite place for bánh mì in Hong Kong always had some great squid fritters as a starter for their lunch menu. I replicated them successfully - much to the delight of the kids …

 

 

Served with fresh lime soda …

 

 

Bread came from a Turkish bakery - very light, very crisp … best substitute for Vietnamese bread I have found so far. Generously spread with paté, followed by mayo, Vietnamese hoisin with a dash of Maggi, plenty of xá xíu and topped with pickled carrot, cucumber and cilantro. A fried egg for good measure.

 

 

 

 

Some (commercial) Baumkuchen for dessert & a nice Ghibli movie for kids & adults …

 

 

No complaints 🙏

 

 

 

 

We need a Simpsons-like Homer drooling button....

[Shelby]

Agreed.

 

I'm short.  Maybe I could pass as a friend 🙃🤣

[sartoric]

7 hours ago, weinoo said:

 

Lazy man sheet-pan chicken thighs.  Roasted along with carrots, parsnips, sweet potatoes, garlic and Caraflex cabbage.

Absolutely love a roasted cabbage 🌸

[sartoric]

We have a regular Saturday afternoon catch up by video with a friend from our old stomping ground.
Sundowners is a term used in the Northern Territory of Australia referring to drinks as the sun goes down after a hard days work. I know it has an alternative meaning, this isn’t it. She has the same Christian name as me, so we’re known as “the two Carolines” and we do sundowners on Saturday. 
 

[Dante]

Red Beans And Rice, but make it white beans and grits.

[CantCookStillTry]

On 12/11/2025 at 5:50 AM, zend said:

It looks interesting. What is it made of, though? The filling, the sauce... 🙂 

The sauce is Worcestershire Sauce, Tomato ketchup, Tabasco and Bacon like they do on the oysters. The Dim Sim filling? Anyone's guess depending on the brand 😅. But usually pork and cabbage, and we're talking lips and *ss hole pork like sausages. Still delicious. 

 

And Salty. 

[CantCookStillTry]

I promise I feed my child when it's not "viral", but I rarely take pictures these days. 

Doner Kebabs anyway. Fresh off of Tik Tok for master 12. He likes lettuce, onion, cheese, sour cream and sweet chilli. 

Not going to lie, the flavour suffers when your conscience makes you pour off the fat 3x when you're baking the meat. 

 

This was a huge PITA

 

And it came out dry 

 

Add his toppings to a Lebanese bread

 

I had to toast it like it was from a real takeaway 

 

 

He enjoyed.

I have accepted my nickname of "MummyLog".

And one day I'll move back to a town where I can order in food! 

[weinoo]

 

Chirashi.  Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice.

Pickled cucumbers and radishes on the side.

[liamsaunt]

Some dinners from this week:

 

Miso salmon with roasted broccoli and rice

 

 

I had a bunch of slices of garlic bread in the freezer leftover from various other dinners and wanted to get rid of it, so I made pappa e pomodoro. I blended it up with a stick blender which is not traditional. 
 

 

Sweet and sour eggplant with garlic chips, from NYTimes cooking.  Served with rice. 
 

[sartoric]

Those Aldi pork gyoza which were disappointing in soup, actually turned out okay when baked with Thai red curry paste and coconut milk. 
I added broccolini and topped it off with bean sprouts and chilli crisp.
 

[TdeV]

Snow storm Wine Time

 

Sous Vide lamb shanks (141 ºF) finished in hot Anova Steam Oven for 10 minutes, previously steamed russet potatoes

 

German-style green beans with bacon and cider vinegar, brought by a guest.

 

Dessert was rich chocolate & peanut butter brownies.

 

 

Edited yesterday at 09:48 PM by TdeV
Punctuation (log)

[rotuts]

@TdeV

 

Ive never done lamb shanks    Ive had them in a  Greek restaurant or two .

 

but there were other more tasty , and very tasty choices at those places .  

 

but Id like to know :  your times ant temps for SV   141 F suites your for doneness 

 

and it look  fantastic    How long ?

Edited yesterday at 11:05 PM by rotuts (log)

[TdeV]

@rotuts, I tend to like lamb shanks more well done, so that's 141ºF for 72 hours* which delivers meat which is quite soft with a tiny, tiny bit of chew. I always eat with a knife and fork, so I don't know if it can be cut with a fork; but probably. Easy to pull all the meat off the bone by hand.

 

I have sometimes (accidentally) done lamb shanks at the lamb leg temperature of 133ºF which meat is quite pink, quite chewy, and is going to require a soup later to get all the meat off the bone.

 

* then the bags of lamb shanks were frozen. The day of dinner, the shanks were put into the Anova Steam Oven (APO) on sous vide setting @137ºF. They were taken out while I upped the setting to steam potatoes. Then oven was cooled and shanks put back into the APO on sous vide setting @137ºF.Then I took them out, upped the temperature to 400ºF, heat top + rear, steam 0%. The lamb shanks were removed from the bag with juice onto a sheet pan, potatoes added. Then the whole went into the APO at 400ºF for about 10 minutes (I was planning on 20, but I could smell the roast). Then I cut hunks off the lamb bones and served.

[liuzhou]

Beef and pork meatballs with fresh tomato sauce (not bottled). Served with rice and fried mixed mushrooms (not pictured).

 

[Dante]

Gnocchi gratin

[Honkman]

Kale-Salsiccia-Pie - pie crust done with a typical pie dough - AP flour, cold butter, little bit of ice water, blind baking etc. Filling made of sautéed salsiccia crumbles, kale and red onion mixed with sour cream and eggs. Topped with cashews and manchego

[YvetteMT]

Gumbo has become my favorite "what's been in the freezer that I've been passing over" solution.  Proteins in this version were-grouse, elk, pork, andouille sausage, and shrimp. 

 

[Shelby]

Still cooking over here....albeit the same things over and over.  Still semi-trying to stay kind of away from carbs lol.  When our hunter friend is here that goes out the window...and it seems like it stays out the window until after New Year's Day lol.

 

Roasted chicken quarters, asparagus and stewed tomatoes

 

 

Big salad to use up a bunch of leftover steak

 

 

Fried chicken tenders, cooked to death green beans and cheesy cauliflower

 

 

 

I was naughty last night and made pizza because I had sauce and Italian sausage leftover from making stuffed peppers a few days ago.  Also my Broncos are doing so well this year (sorry Chiefs).  AND, MONTHS ago I bought one of those basil plants that the grocery store sells.  Much cheaper in the long run than those little Melissa's packets that give you like 5 sprigs for $20 lol.  Anyway, I had Ronnie plant him for me.  He's so happy here in the kitchen.

 

 

So, fresh basil on the pizza with a salad  

 

 

 

 

[Ann_T]

Sliced the sourdough sandwich bread yesterday and made hot chicken sandwiches for dinner.

Rather than roast a whole chicken, I just roasted chicken breasts.

 

"Diner food" served as always with our traditional twice fried fries and canned peas.

[Paul Bacino]

 

 

Chicken thigh and andouille Gumbo--yes side of tator salad/ crystal hot sauce

 

 

[Shelby]

Just now, Paul Bacino said:

 

 

Chicken thigh and andouille Gumbo--yes side of tator salad/ crystal hot sauce

 

 

That's the cajun way to do it!

[KennethT]

3 hours ago, Shelby said:

AND, MONTHS ago I bought one of those basil plants that the grocery store sells.  Much cheaper in the long run than those little Melissa's packets that give you like 5 sprigs for $20 lol.  Anyway, I had Ronnie plant him for me.  He's so happy here in the kitchen.

 

 

At least when this picture was taken, he looks like he could use a drink...  when the leaves start curling in like that, it could be a sign of water stress.  I once had a basil plant (it was really big) that could go through almost a gallon of water a day!

[gulfporter]

Grilled salmon with  'green' sauce.  It was a puree of arugula and cilantro (4:1 in favor of arugula) with serrano chiles, garlic, lime and olive oil.

 

Sides were chunked grape tomatoes and Persian cukes, along side of (store- bought frozen) fried breaded medallions of espinaca and queso. 

[Shelby]

4 minutes ago, KennethT said:

At least when this picture was taken, he looks like he could use a drink...  when the leaves start curling in like that, it could be a sign of water stress.  I once had a basil plant (it was really big) that could go through almost a gallon of water a day!

Thank you for telling me!  I've been watering every other day.  I will step it up.

[KennethT]

1 hour ago, Shelby said:

Thank you for telling me!  I've been watering every other day.  I will step it up.

Yeah, you can almost not water basil too much....  unless it's not getting much light, but yours looks like it's getting enough.  It could always like more, but you can tell by the "internode length" which is the distance between trusses.  But you're a master gardener so you would know more than I!