Dinner 2026

[C. sapidus]

Noodles with meatballs (guay teow nuea): Delicious one-dish meal with meatballs, sliced beef, celery, and mung bean sprouts. Broth was simmered with garlic, cilantro, star anise, cinnamon stick, white peppercorns, and green cardamom. Finished with palm sugar, Maggi sauce, light and dark soy sauce, and served over (non-traditional) fettucine.

 

Meatballs were made with ground pork, garlic, Maggi sauce, fish sauce, and cornstarch.

 

This was very popular. I will definitely make it again when we have people over, but with more bean sprouts and fewer noodles.

 

 

Edit: Love me some tinga tacos @liamsaunt

Edited 19 hours ago by C. sapidus (log)

[scubadoo97]

Crab cakes were dinner this evening. My wife made them.  No photos but they were darn good. Served with a green salad

[Dante]

Pork tenderloin vadouvan curry over rice.

[Honkman]

Creamy Saffron Orzo with Spiced Garlic Butter Shrimps from a CI recipe - orzo is kinda cooked risotto style with shallots, garlic, saffron, white wine and chicken broth. The shrimps are quickly panfried and mixed with butter, garlic, aleppo pepper, tomato paste mixture. Everything mixed together and finished with some mint

[Neely]

@Honkman your dinner of creamy saffron orzo with  garlic butter shrimps sounds and looks delicious. 
 

We had fish, lightly fried in dusting of seasoned flour …rockling an Australian meaty white fish. As a side there was ratatouille combined with penne pasta.

[Shelby]

We went to lunch the other day at an Amish restaurant in a town not too far away from us.  After lunch we stopped at the Amish meat market.  It's a really great place -- they raise and make and sell all kinds of meats, sausages, bierocks etc.  I was grabbing some German sausages when I noticed they had boudin!  I was very interested to try Amish boudin so I bought a package thinking that if it was really good I'd go back and get more for my mom and stepdad (stepdad is Cajun).  The other night we had breakfast for dinner so we could try it out.

 

 

I think they have a very different idea about what boudin is...or the package was mislabeled lol.  These were pork...so pork was the first ingredient listed, rice was second.

 

The white dots might have been rice but....I feel like no rice was harmed in the making of this "boudin" lol.  It tasted really good, but it was more like a spicier German sausage 🤣. Anyway, now I know what Amish boudin is.  

 

Ronnie's birthday was Wednesday.  He requested fried gizzards and livers and a nice salad.  I also made a small chocolate sheet cake --that's his favorite.

 

\\

 

Last night I made beef short ribs in the IP.  I got them from Misfits.  Kinda pricey but I needed something fun and different to make.

 

 

Mashed cauliflower potatoes and collards to go with

 

[Smithy]

@Shelby, I have to laugh about the boudin. I've tried it a few times, purchased in Cajun or Cajun-adjacent territory, and will admit that I've never really taken to it. When I saw your photo above I thought, "hey, that looks pretty good!" Now I know it doesn't count. 😄

 

(Edited to add: your disappointment is probably like mine the few times I've tried chorizo made in northern Minnesota!)

Edited 4 hours ago by Smithy
Added comment (log)

[Shelby]

35 minutes ago, Smithy said:

your disappointment is probably like mine the few times I've tried chorizo made in northern Minnesota!)

EXACTLY

 

I should have known better 🤣

[patti]

1 hour ago, Shelby said:

We went to lunch the other day at an Amish restaurant in a town not too far away from us.  After lunch we stopped at the Amish meat market.  It's a really great place -- they raise and make and sell all kinds of meats, sausages, bierocks etc.  I was grabbing some German sausages when I noticed they had boudin!  I was very interested to try Amish boudin so I bought a package thinking that if it was really good I'd go back and get more for my mom and stepdad (stepdad is Cajun).  The other night we had breakfast for dinner so we could try it out.

 

 

I think they have a very different idea about what boudin is...or the package was mislabeled lol.  These were pork...so pork was the first ingredient listed, rice was second.

 

The white dots might have been rice but....I feel like no rice was harmed in the making of this "boudin" lol.  It tasted really good, but it was more like a spicier German sausage 🤣. Anyway, now I know what Amish boudin is.  

 

Ronnie's birthday was Wednesday.  He requested fried gizzards and livers and a nice salad.  I also made a small chocolate sheet cake --that's his favorite.

 

\\

 

Last night I made beef short ribs in the IP.  I got them from Misfits.  Kinda pricey but I needed something fun and different to make.

 

 

Mashed cauliflower potatoes and collards to go with

 

 

43 minutes ago, Smithy said:

@Shelby, I have to laugh about the boudin. I've tried it a few times, purchased in Cajun or Cajun-adjacent territory, and will admit that I've never really taken to it. When I saw your photo above I thought, "hey, that looks pretty good!" Now I know it doesn't count. 😄

 

(Edited to add: your disappointment is probably like mine the few times I've tried chorizo made in northern Minnesota!)

 

Ooh, @Shelby, those are some good looking dinners you’ve had!

 

Boudin is close to my heart. Sorry to hear about Amish faux boudin, but at least it was tasty. 😟😂

 

@Smithy, boudin from Cajun-adjacent territory doesn’t count, haha. Especially if they spell it boudain! But I guess even the most authentic could be off putting in its original linked form. Nowadays boudin stuffed eggrolls with a pepper jelly dipping sauce, boudin king cake, boudin omelets, or fried boudin balls stuffed with pepperjack cheese are all the rage. And even boudin made with cauliflower rice (a mortal sin).

[liamsaunt]

Haddock braised in spicy tomato sauce with olives, capers and spinach. I boiled some tiny potatoes alongside and tossed them in at the end, but we ended up thinking they were superfluous.  I don’t think many of them got eaten. Pasta would have been a better choice, but we are overwhelmed with all kind of potatoes right now.

 

[KennethT]

@Shelby Around these parts (the US, especially in the south) when we see boudin, we think of the Cajun version, but boudin originates in France (I think) - where it basically just means sausage.  Typical boudin in France is a blood sausage, but there's also boudin blanc which is blood-less.  There's also a boudin in Belgium that is similar to the French but not the same.  As far as I know, none of these have rice in them and all of them are very different from a Cajun boudin...  Maybe that's the type that the Amish make?  Are your Amish similar to the Pennsylvania Dutch Amish?

[Shelby]

44 minutes ago, KennethT said:

@Shelby Around these parts (the US, especially in the south) when we see boudin, we think of the Cajun version, but boudin originates in France (I think) - where it basically just means sausage.  Typical boudin in France is a blood sausage, but there's also boudin blanc which is blood-less.  There's also a boudin in Belgium that is similar to the French but not the same.  As far as I know, none of these have rice in them and all of them are very different from a Cajun boudin...  Maybe that's the type that the Amish make?  Are your Amish similar to the Pennsylvania Dutch Amish?

I didn't know all of this!  I definitely always think of the Cajun version because I didn't know other versions existed!  I learn something here every day  .  According to Google a lot of the Amish that live there have roots from the Swiss Mennonites?  I know they speak Pennsylvania Dutch.  So I'm sure you're right!  And thank you for enlightening me me  

[liuzhou]

2 hours ago, KennethT said:

@Shelby Around these parts (the US, especially in the south) when we see boudin, we think of the Cajun version, but boudin originates in France (I think) - where it basically just means sausage.  Typical boudin in France is a blood sausage, but there's also boudin blanc which is blood-less.  There's also a boudin in Belgium that is similar to the French but not the same.  As far as I know, none of these have rice in them and all of them are very different from a Cajun boudin...  Maybe that's the type that the Amish make?  Are your Amish similar to the Pennsylvania Dutch Amish?

 

Almost. Boudin is indeed French but only refers to the two specific sausages you mention: boudin noir which is a blood sausage from the Champange region; and boudin blanc from Brittany and Normandy which is made from white meats and milk. Neither contain rice.

 

The French for sausage in general is saucisse, from which the English was derived in the Middle Ages.

 

Boudiin in southern USA is from Louisiana and is totally unrelated to the French versions. It does include rice.

 

I know nothing about the Amish, but suspect theirs is related to.the Louisiana version.

 

 

 

 

Edited 28 minutes ago by liuzhou (log)