Dinner 2026

[KennethT]

9 minutes ago, Tropicalsenior said:

Thanks. I also have a tumeric plant in a pot on my patio. I use the rhizome all the time but I had no idea that the leaves were also edible.

They're a little tough - but they're not uncommon in Indonesian stews/curries.  They're typically added whole and then removed later.   They're used in the woku (as well as pandan leaf which I can get frozen) and the original North Sumatra rendang.

 

You can also slice it thinly across the grain to make it edible.

Edited 10 hours ago by KennethT (log)

[Smithy]

10 hours ago, Dante said:

Gutterpunk burritos with a side of corn with butter, paprika, and nutritional yeast.

 

"Gutterpunk"? Please enlighten me.

[Tropicalsenior]

Me too. I tried Googling this and only came up with a bunch of googlygunk, as my grandson calls it.

[Steve Irby]

Dinner last night was chicken paprikash served over nokedli and accompanied with a Hungarian cucumber salad – Uborkasaláta.  The sauce was made with a combination of hot Hungarian smoked paprika and sweet paprika cream. 

 

 

[Dante]

5 hours ago, Smithy said:

 

"Gutterpunk"? Please enlighten me.

Ground meat, beans, rice, salsa, cumin, paprika, onion powder, garlic powder, oregano, shredded cheese, and sour cream, all slow cooked together and then wrapped in tortillas.

[C. sapidus]

Dinner from Julie Sahni's 'Classic Indian Cooking', one of my first cookbooks.

 

Velvet creamed shrimp (Jheenga malai khasa): Unsweetened grated coconut is toasted in a dry pan until caramel-brown, then blended into a paste with yogurt, garlic, ginger, and chiles. Sauce is fragrant with sauteed cinnamon stick, cloves, and green cardamom pods and brown-fried onion, and thickened with ground cashews (sub for almonds). Unusual and very good.

 

Buttered smothered Napa cabbage: I fiddled this a bit, but began by sauteeing cumin seed, garlic, and ginger in ghee. Add sliced Napa cabbage, turmeric, and tomato sauce, then cooked down until nearly dry. Tasted salty so I added some yogurt.

 

Pre-made mashed potatoes needed using up.

 

[Smithy]

1 hour ago, Dante said:

Ground meat, beans, rice, salsa, cumin, paprika, onion powder, garlic powder, oregano, shredded cheese, and sour cream, all slow cooked together and then wrapped in tortillas.

 

Thanks. That sounds like a good, rather classic combination except possibly for cooking it all together in a slow cooker. (I'll have to try that!) Did you make up the name? If not, do you know its derivation? It sounds like a takeoff on, oh, steampunk.

[blue_dolphin]

1 hour ago, Smithy said:

 

Thanks. That sounds like a good, rather classic combination except possibly for cooking it all together in a slow cooker. (I'll have to try that!) Did you make up the name? If not, do you know its derivation? It sounds like a takeoff on, oh, steampunk.

 

When I searched for gutterpunk burrito, I was directed to this place, Juan’s Flying Burritos, mostly in New Orleans with an outpost in Pensacola. If you scroll down the menu, they have several “punk” burritos. I didn’t see an explanation but I might have missed it. 

[KennethT]

2 hours ago, C. sapidus said:

Dinner from Julie Sahni's 'Classic Indian Cooking', one of my first cookbooks.

 

Velvet creamed shrimp (Jheenga malai khasa): Unsweetened grated coconut is toasted in a dry pan until caramel-brown, then blended into a paste with yogurt, garlic, ginger, and chiles. Sauce is fragrant with sauteed cinnamon stick, cloves, and green cardamom pods and brown-fried onion, and thickened with ground cashews (sub for almonds). Unusual and very good.

 

Buttered smothered Napa cabbage: I fiddled this a bit, but began by sauteeing cumin seed, garlic, and ginger in ghee. Add sliced Napa cabbage, turmeric, and tomato sauce, then cooked down until nearly dry. Tasted salty so I added some yogurt.

 

Pre-made mashed potatoes needed using up.

 

Is the grated coconut dried or fresh/frozen?