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Dinner 2025

liuzhou

By liuzhou
in Cooking

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Duvel

Duvel

Posted
Posted

Back home … and felt a hankering for Chinese:

 

Sweet & sour shrimp with lychee (甜酸荔枝虾), cheaters scalliion pancakes (葱油饼), cumin lamb (孜然羊肉), white cooked chicken (白切鸡) with two types of scallion oil and the classic tomato & eggs (番茄炒蛋) …

 

IMG_6469.thumb.jpeg.51964ae07d503e759d234089266acba3.jpeg

 

Scratched the itch pretty well - no complaints 🤗

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KennethT

KennethT

Posted
Posted
18 minutes ago, Duvel said:

Back home … and felt a hankering for Chinese:

 

Sweet & sour shrimp with lychee (甜酸荔枝虾), cheaters scalliion pancakes (葱油饼), cumin lamb (孜然羊肉), white cooked chicken (白切鸡) with two types of scallion oil and the classic tomato & eggs (番茄炒蛋) …

 

IMG_6469.thumb.jpeg.51964ae07d503e759d234089266acba3.jpeg

 

Scratched the itch pretty well - no complaints 🤗

Please tell me that that feast came from a restaurant.  If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!

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Duvel

Duvel

Posted
Posted (edited)
1 hour ago, KennethT said:

Please tell me that that feast came from a restaurant.  If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!


Hahaha … thanks. Little one went to the pool this afternoon with a friend, so when I finished work I had two hours of undisturbed “me time” 🤗
 

 

Edited by Duvel (log)
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Shelby

Shelby

Posted
Posted
1 hour ago, KennethT said:

Please tell me that that feast came from a restaurant.  If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!

I'll hang mine along with you.  I could lay in bed for a week, get up, and still not have the ambition to do all of that.

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First eG Blog-Winter 2011

 

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C. sapidus

C. sapidus

Posted
Posted (edited)

Huachingo a la Veracruzana, but made with fresh walleye rather than red snapper. Saute white onion, garlic, flat-leaf parsley, and piquillo peppers. Add crushed tomato, S&P, chopped green olives, sliced jalapenos en escabeche, and some of the chile vinegar. When the sauce is cooked down, add the walleye fillets, poach in the sauce, and top with capers.

 

Walleye was from a local fish market. Mrs. C grew up eating freshly-caught walleye, and approved. Looks like we will be sending more business their way. :smile:

 

Arroz Poblano: roast Poblano chiles and blend with white onion, garlic, spinach, flat-leaf parsley, cilantro, and Mrs. C's freshly made chicken stock. Fry the rice, add puree, and then cook the rice in chicken stock. A favorite.

 

Huachingo_Veracruzana_202506.thumb.jpg.dacad924cec694ed39cee9015e30e756.jpg

Edited by C. sapidus
Capers! (log)
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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Smithy

Smithy

Posted
Posted
2 hours ago, C. sapidus said:

Arroz Poblano: roast Poblano chiles...

 

Do you peel them after roasting?

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

Dejah

Dejah

Posted
Posted

Baby backribs on sale at Safeway. I was short of time, so I didn't slow cooked them as long as I usually do. But they turned out well - in the oven and into our tummies!
I had a few baby Shanghai Bok Choy languishing in the crisper while I was away. Trimmed off the yellowed leaves and simmered the stalks in the rib juice that I drained off from the ribs. Cooked 2 racks and sent one to the freezer for a day when I don't feel like cooking.
                                                                           

 

                                                                      PorkBackRibs9112.jpg.62f1f4fe083934136395afaaa4f75f6c.jpg

                          

                           

 

 

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Dejah

www.hillmanweb.com

Steve Irby

Steve Irby

Posted
Posted
On 6/16/2025 at 8:54 AM, Ddanno said:

Out of curiosity, why do you make them in the fall?

@Ddanno The short answer is food safety.  I only make sausage when a cold front moves through so I'll have a two or three day window with temps below 50 F.  I usually make three or four types of sausage for a total of ~forty pounds.  Cold weather and a large room (garage) makes the job much easier!  Some of the sausage cured with pink salt benefit from air drying at lower temps.   The attached photo is two types of sausage on a drying rack made out of a commercial pizza oven conveyor belt that I repurposed.

 

IMG_20241207_182437394_HDR.thumb.jpg.d0d82c2b9fa5b5ae3729edf3122a9f76.jpg  

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
4 hours ago, Steve Irby said:

The short answer is food safety.  I only make sausage when a cold front moves through so I'll have a two or three day window with temps below 50 F.  I usually make three or four types of sausage for a total of ~forty pounds.  Cold weather and a large room (garage) makes the job much easier!  Some of the sausage cured with pink salt benefit from air drying at lower temps.

 

I don't know about everywhere, but here in southern China, autumn and early winter is very much sausage making  season with many people getting involved. I believe it's derived from the fact that sausages were invented to preserve meat for the coming winter. Same with curing in general.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted
15 hours ago, Duvel said:


Hahaha … thanks. Little one went to the pool this afternoon with a friend, so when I finished work I had two hours of undisturbed “me time” 🤗
 

 

hmmm.... thanks.  That helps a little.  I'm still a little embarrassed but no longer completely shamefaced.... 😁

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Ddanno

Ddanno

Posted
Posted
1 hour ago, Steve Irby said:

@Ddanno The short answer is food safety.  I only make sausage when a cold front moves through so I'll have a two or three day window with temps below 50 F.  I usually make three or four types of sausage for a total of ~forty pounds.  Cold weather and a large room (garage) makes the job much easier!  Some of the sausage cured with pink salt benefit from air drying at lower temps.   The attached photo is two types of sausage on a drying rack made out of a commercial pizza oven conveyor belt that I repurposed.

 

IMG_20241207_182437394_HDR.thumb.jpg.d0d82c2b9fa5b5ae3729edf3122a9f76.jpg  

 

They look fantastic.

 

Did you choose the conveyor belt so that you can just sit at the end with your mouth open? 😁

 

 

 

anotherone-donuts.gif

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YvetteMT

YvetteMT

Posted
Posted

@C. sapidus appreciate the details on your rice, it looks fantastic and I've saved it to try myself. 

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Hunter, fisherwoman, gardener and cook in Montana.

C. sapidus

C. sapidus

Posted
Posted

Hope you like the rice, @YvetteMT

 

First time making bulgogi. Marinated thinly-sliced NY strip steak with soy sauce, honey, toasted sesame oil, black pepper, and blended Asian pear, garlic, ginger, and onion. Grilled over charcoal, and served in lettuce leaves with soybean paste dipping sauce (fermented soybean paste [doenjang], gochujang, garlic, scallion, honey, toasted sesame oil, and toasted sesame seeds).

 

Spicy cucumber salad on the side, with garlic, scallion, thinly-sliced onion, soy sauce, hot chile flakes, honey, sesame oil, and sesame seeds. Quite nice.

 

Bulgogi_202506.thumb.jpg.1cdbf7a2c08dc8f9a636ed5074f8315d.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Smithy

Smithy

Posted
Posted

Big ol' dinner salad.

 

20250621_202130.jpg

 

I'm leaving town for most of the week and had hoped, in vain, to use up my fresh baby spring greens and other vegetables because they won't survive until I get back. Can't do it. I still have another salad's worth of the greens as well as a bunch of broccoli, shredded cabbage, and cauliflower. So it goes. It's my fault for noshing on a rotisserie chicken this week and neglecting those vegetables.

 

But... this is a pretty good salad. The baby greens, a bunch of tomatoes, several spoonsful of Mild Giardiniera (that's gone well past its best-by date) and chunks of gruyere laid the base. I unearthed some smoked pancetta from my freezer, (purchased at a favorite local store last winter), cooked it until it was crisp and the fat was rendered. Added the crisp pancetta to the salad base, then went to work on browning the pork tenderloin I'd sous-vided back here. (Thanks for the advice on browning, all you who weighed in. It did make a difference.) After I did that I added the jus from the bag -- which promptly curdled -- so I added a bunch of red wine vinegar to whisk it up and clean the cast-iron skillet. That became the basis of the salad dressing, aside from the olive oil from the giardiniera. Oh, and a few chunks of the pork tenderloin went onto the salad. That's how I know the browning helped.

 

But. It's really good, and it's really too much. Maybe the rest will be breakfast tomorrow, before I head out!

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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

Ddanno

Ddanno

Posted
Posted
38 minutes ago, Smithy said:

Big ol' dinner salad.

 

20250621_202130.jpg

 

I'm leaving town for most of the week and had hoped, in vain, to use up my fresh baby spring greens and other vegetables because they won't survive until I get back. Can't do it. I still have another salad's worth of the greens as well as a bunch of broccoli, shredded cabbage, and cauliflower. So it goes. It's my fault for noshing on a rotisserie chicken this week and neglecting those vegetables.

 

But... this is a pretty good salad. The baby greens, a bunch of tomatoes, several spoonsful of Mild Giardiniera (that's gone well past its best-by date) and chunks of gruyere laid the base. I unearthed some smoked pancetta from my freezer, (purchased at a favorite local store last winter), cooked it until it was crisp and the fat was rendered. Added the crisp pancetta to the salad base, then went to work on browning the pork tenderloin I'd sous-vided back here. (Thanks for the advice on browning, all you who weighed in. It did make a difference.) After I did that I added the jus from the bag -- which promptly curdled -- so I added a bunch of red wine vinegar to whisk it up and clean the cast-iron skillet. That became the basis of the salad dressing, aside from the olive oil from the giardiniera. Oh, and a few chunks of the pork tenderloin went onto the salad. That's how I know the browning helped.

 

But. It's really good, and it's really too much. Maybe the rest will be breakfast tomorrow, before I head out!

If you can find your tupperware lids (I can't) you can have a lunch to go?

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YvetteMT

YvetteMT

Posted
Posted

I didn't cook him, did pick him up and deliver him to the cook though. And he was indeed dinner.  

 

IMG_20250621_225044.thumb.jpg.79239eb1d3797586845df76533580ea0.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

Shel_B

Shel_B

Posted
Posted

 This evening I made some dashi. It's been quite a while since I made some, and it turned out very well. I used the cold infusion method, which is the preferred method here.  I did a twelve hour soak for the kombu at room temp. Fifteen grams of katsuobushi were soaked for 12 minutes in 190-deg F. kombu broth.

 

Dashi.jpg.9965f8331ad8931d3eee4e7ad84e02b8.jpg

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 ... Shel


 

Dante

Dante

Posted
Posted
7 hours ago, Duvel said:


That’s the Japanese dish, with a ketchup-baaed sauce ?

 

Exactly.  I used Primal Kitchen brand ketchup because I thought that the flavour would work better and I was too lazy to make my own ketchup.

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Duvel

Duvel

Posted
Posted

Pizza & movie (or series) night:

 

Hawaii (pineapple & cured pork loin) …

 

IMG_6482.thumb.jpeg.7f90228ee4644199f897d4684a40576a.jpeg

 

Tuna, marinated oniond & capers …

 

IMG_6485.thumb.jpeg.daafc96828c53355bfc3675ccfaff8d9.jpeg

 

Artichokes, homemade Italian sausage (very fennel forward) & chili oil …

 

IMG_6486.thumb.jpeg.b96e8e1988908b07f4959c7c108eccf9.jpeg

 

And some beer for yours truly 🥳 !

 

IMG_6484.thumb.jpeg.72a670cf0d1d1b23d8bff82b81d03d46.jpeg

 

All enjoyed while watching “Asterix - the big fight” … a new series on Netflix. No complaints whatsoever 🤗

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Duvel

Duvel

Posted
Posted
12 hours ago, YvetteMT said:

I didn't cook him, did pick him up and deliver him to the cook though. And he was indeed dinner.  

 

IMG_20250621_225044.thumb.jpg.79239eb1d3797586845df76533580ea0.jpg


Delicious - but that apple looks undercooked 😝

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