Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2026

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

C. sapidus

C. sapidus

Posted
Posted (edited)

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.

 

Noodles_meatballs_202601.thumb.jpg.6b8105dc852ca121d04892e279f6d5c1.jpg

 

Edit: Love me some tinga tacos @liamsaunt

Edited by C. sapidus (log)
  • Like 13
  • Delicious 2

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

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 mintIMG_5791.thumb.jpeg.b37c768c91d1f99b2655a1f9226f0eab.jpeg

  • Like 13
  • Delicious 2
Two Foodies - One Journey
Neely

Neely

Posted
Posted

@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.


IMG_6515.thumb.jpeg.a961f2c7ee0e8d36aa0aa83d4f1b7f2c.jpeg

  • Like 12
Shelby

Shelby

Posted
Posted

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.

 

IMG_0421.thumb.jpeg.44fe53dc03381ebdfbcbc87b58b7a47f.jpeg

 

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.

 

IMG_0422.thumb.jpeg.149d65adbc664cc6edaeb24872ae7cba.jpeg

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.

 

IMG_0426.thumb.jpeg.d68a5ae2a66297b447121044144f6c0e.jpeg\\

 

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.

 

IMG_0427.thumb.jpeg.69557313b3557a6e58f0905dcc447d72.jpeg

 

Mashed cauliflower potatoes and collards to go with

 

IMG_0430.thumb.jpeg.e2e96d0cde97e89b2ab5d9d35bd5be6f.jpeg

  • Like 9
  • Thanks 1
  • Delicious 7

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Smithy

Smithy

Posted
Posted (edited)

@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 by Smithy
Added comment (log)
  • Like 2
  • Haha 2

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

patti

patti

Posted
Posted
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.

 

IMG_0421.thumb.jpeg.44fe53dc03381ebdfbcbc87b58b7a47f.jpeg

 

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.

 

IMG_0422.thumb.jpeg.149d65adbc664cc6edaeb24872ae7cba.jpeg

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.

 

IMG_0426.thumb.jpeg.d68a5ae2a66297b447121044144f6c0e.jpeg\\

 

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.

 

IMG_0427.thumb.jpeg.69557313b3557a6e58f0905dcc447d72.jpeg

 

Mashed cauliflower potatoes and collards to go with

 

IMG_0430.thumb.jpeg.e2e96d0cde97e89b2ab5d9d35bd5be6f.jpeg

 

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).

  • Like 2
  • Haha 4

Dear Food: I hate myself for loving you.

liamsaunt

liamsaunt

Posted
Posted

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.

 

IMG_0833.thumb.jpeg.a49592f8ccd40ed6fdd87e7d9704b318.jpeg

  • Like 9
  • Delicious 3
KennethT

KennethT

Posted
Posted

@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?

  • Thanks 3
Shelby

Shelby

Posted
Posted
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 :) 

  • Like 1

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
5 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 Champagne region; and boudin blanc from Brittany and Normandy and 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 by liuzhou (log)
  • Like 1
  • Thanks 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted

DW had to spend a few days im the hospital after a small procedure. You might have heard that German hospital food is not for the faint of heart …

 

9af9e70e-6498-4759-8a78-d15eaa960cd5.thumb.jpeg.578814cd9c71fe39b813d9dd35bc9b2f.jpeg

 

d1e299b7-1ada-4e02-928f-17c9678c6f5c.thumb.jpeg.0e2c68ca1b4f483b9fcae39c6b6fb9e6.jpeg

 

She was released todat, so I picked her up and asked for her first recovery meal - surprisingly, she opted for “more” German food: SchniPoSa - Schnitzel, pommes frites and salad. I bought some veal and got cracking …

 

IMG_8743.thumb.jpeg.ee04841517e713bfb286b40d2664663d.jpeg

 

IMG_8744.thumb.jpeg.143d0faf3392aa3dff3e8705cd7f2fe8.jpeg

 

(Commercial) Fries from the airfryer, doused with Duvel dust - always a good option …

 

IMG_8745.thumb.jpeg.46e5f57c397c23cf72bd32ff7e8fa496.jpeg

 

Salad with balsamic reduction …

 

IMG_8746.thumb.jpeg.4d4ddd19a90a84675d08905716d6a4da.jpeg

 

And some mushroom cream sauce for good measure …

 

IMG_8747.thumb.jpeg.829866b5db30b7e42e78406953dc0aa8.jpeg

 

Little one breaded the Schnitzel and had some breading on the tip of his fingers, which we fried as well 🙄

 

IMG_8748.thumb.jpeg.5f39adb9e9889eb3795fb646bfdff9ce.jpeg

 

The whole ensemble …

 

IMG_8749.thumb.jpeg.df8b816b75f8863682d6df0ab7252ebd.jpeg

 

And as usual - plenty of leftovers for tomorrows Schnitzelbrötchen …

 

IMG_8752.thumb.jpeg.b5c7a317b29b9949e631f6f243662538.jpeg

 

Finally, from our trip back through France we had some puddings left. Paris-Brest themed: cream, caramel, praline - what can go wrong 🤗

 

IMG_8756.thumb.jpeg.1360bc730459e67c44bbe95d905a26a3.jpeg

 

No complaints and we are more than happy she is back 🥳

  • Like 8
  • Thanks 2
  • Delicious 4
patti

patti

Posted
Posted
1 hour ago, liuzhou said:

 

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.

 

 

 

 

The French Acadians brought the tradition of boudin noir with them to Louisiana, but it evolved with the influences of German settlers/sausage makers, who also industrialized rice farming in south Louisiana. They made rice the binder instead of blood or milk. There were Spanish and Afro-Caribbean influences, as well. 
 

Blood boudin was usually made during a traditional boucherie, a hog butchering where every part of the animal is used. 
 

One of the best episodes of Anthony Bourdain’s No Reservations was filmed at a boucherie in south Louisiana. Look for the Cajun Country episode. It’s so good! Not to be confused with another Cajun episode he filmed a few months before his death about Cajun Mardi Gras. It was not good at all. 

  • Like 1
  • Thanks 3

Dear Food: I hate myself for loving you.

KennethT

KennethT

Posted
Posted
3 hours ago, liuzhou said:

 

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.

 

 

 

 

I was hoping you'd chime in about this.  I knew that boudin wasn't a translation for sausage, but meant that it was a type of French sausage.  I always thought the French was saucisson - but I don't know how that differs from saucisse...

  • Like 1
KennethT

KennethT

Posted
Posted
2 hours ago, Duvel said:

Little one breaded the Schnitzel and had some breading on the tip of his fingers, which we fried as well 🙄

 

IMG_8748.thumb.jpeg.5f39adb9e9889eb3795fb646bfdff9ce.jpeg

 

 

 

 

Everything looks fantastic (except for the hospital food).... but I hope the little one didn't need to go to the hospital after frying his fingers! hehe....

  • Like 1
  • Haha 3
liuzhou

liuzhou

Posted
  • Topic Starter
Posted
8 minutes ago, KennethT said:

I was hoping you'd chime in about this.  I knew that boudin wasn't a translation for sausage, but meant that it was a type of French sausage.  I always thought the French was saucisson - but I don't know how that differs from saucisse...

 

Sauscisse is the (nuch) older version from which the English derivation comes. Saucisson is modern French, although both are still used.

  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

C. sapidus

C. sapidus

Posted
Posted

Avocado, mango, and fried plantain salad with brisket bacon, Gorgonzola cheese, and pistachios, served over butter lettuce and arugula. Dressing (in the shot glass) was garlic and serrano chiles, sauteed and then blended (plus the oil) with lime juice, honey, and salt.

 

Mangoes were wonderfully sweet

 

Avocado-mango_salad_202601.thumb.jpg.0cc2fcdc5d37381471916625ce21ac0f.jpg

  • Like 2
  • Delicious 3

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

blue_dolphin

blue_dolphin

Posted
Posted
4 hours ago, Duvel said:

Little one breaded the Schnitzel and had some breading on the tip of his fingers, which we fried as well 🙄

 

IMG_8748.thumb.jpeg.5f39adb9e9889eb3795fb646bfdff9ce.jpeg

 

I can see this becoming family lore:  When I was a kid, my father breaded my fingertips and fried them for a snack!

 

  • Haha 4
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

红烧狮子头 (hóng shāo shī zi tóu), Red Cooked Lion's Head Meatballs.

 

70:30 fatty pork, glutinous rice meatballs fried then braised in soy sauce.

 

IMG_20260116_190813.thumb.jpg.96f9640142268679faaf83efb000846f.jpg


醋溜土豆丝 (cù liū tǔ dòu sī), Vinegared Shredded Potato

 

Julienned potato with vinegar and green and red chilli.

 

IMG_20260117_120948_edit_1582284330486.thumb.jpg.227f81ccad365fa56a3ed65cd44c6567.jpg

 

Served with rice.

 

 

Edited by liuzhou (log)
  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

MaryIsobel

MaryIsobel

Posted
Posted
48 minutes ago, liuzhou said:

红烧狮子头 (hóng shāo shī zi tóu), Red Cooked Lion's Head Meatballs.

 

70:30 fatty pork, glutinous rice meatballs fried then braised in soy sauce.

 

IMG_20260116_190813.thumb.jpg.96f9640142268679faaf83efb000846f.jpg


醋溜土豆丝 (cù liū tǔ dòu sī), Vinegared Shredded Potato

 

Julienned potato with vinegar and green and red chilli.

 

IMG_20260117_120948_edit_1582284330486.thumb.jpg.227f81ccad365fa56a3ed65cd44c6567.jpg

 

Served with rice.

 

 

The potato dish is intriguing. Did you make it?

 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
18 minutes ago, MaryIsobel said:

The potato dish is intriguing. Did you make it?

 

 

Yes.

 

Here potatoes are not used so much as a starch but as a vegetable in its own right, just like any other. This is a popular way to deal with them. The potatoes retain a crispiness and the vinegar cuts the richness of the soy sauce braising sauce of the meatballs.

 

 

  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Dejah

Dejah

Posted
Posted

Felt the need for vegetables and noodles = Yaki Udon Noodles. It was a good way to clean out the vegetable crisper. I've learned to soak lots of dried shitaki mushrooms and keep them frozen to save time. Protein were shrimp and char siu from the freezer.

                                                         YakiUdonNoodles0880.jpg.2058851254a42ecf31acbc2f92819c7b.jpg

 

Picked up ground turkey and made chili with a can of mixed beans. Eaten with paratha. These frozen paratha are great to have on hand - just toss onto a non-stick pan, a few presses, and they puff up beautifully.

 

                                                       TurkeyChili0889.jpg.134ff8bd1d478eaa448d0d7c32391a02.jpg

 

We've had balmy +single digit temperatures the last couple of days. Today, the temp dropped with bluster winds and snow. It was COLD! Turned the oven on and cooked a Weight Watchers recipe:  Harissa and Yogurt Chicken - one pan meal. It was fragrant with cumin, and warmed the kitchen!

                                                       HarissaandYogurtCHickenb0898.jpg.4e98b85b0312e305ac0e0c3fb38e5fd3.jpg

 

Dejah

www.hillmanweb.com

 Share
Go to topic listing
×
×
  • Create New...