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 21 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?

[Smithy]

26 minutes ago, blue_dolphin said:

 

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. 

 

Criminently! When I see menus like that I wonder why I bother to cook for myself, or travel except to places like that! Such creativity!

 

Thanks for the link. We don't still have an explanation of the source, but there's plenty of inspiration here. 🙂

 

[blue_dolphin]

14 minutes ago, Smithy said:

 

Criminently! When I see menus like that I wonder why I bother to cook for myself, or travel except to places like that! Such creativity!

 

Thanks for the link. We don't still have an explanation of the source, but there's plenty of inspiration here. 🙂

 

The collection of Bánh Mì Tacos cracked me up! - particularly the Creole Chicken Bánh Mì Taco!

 

 

Edited 10 hours ago by blue_dolphin (log)

[C. sapidus]

47 minutes ago, KennethT said:

Is the grated coconut dried or fresh/frozen?

 

Dried. I was skeptical but I trusted the recipe and it worked out well.

 

We do always have frozen grated coconut on hand, so it might be interesting to try the same recipe with that to compare and contrast.

[Dante]

2 hours 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.

It's a reverse engineering of the Gutterpunk burrito from Juan’s Flying Burrito in New Orleans. 

 

I’ve never learned why they call it that, I'd theorized that it sounds like something that could be cooked together in a pot on the streets by Gutterpunks (a willingly unhoused subculture that has a presence in the city).

[sartoric]

Miso eggplant on rice

 

Things ina bowl with gochujang and minced pork

 

Store bought ravioli, spinach and ricotta in a mushroom sauce.

 

Salad because it’s so damn hot. Mangoes from our tree and tuna from a can.

 

Things in a bowl stir fry edition 

 

Pad kra pow

 

Another Saturday night with the Carolines. The dip is pesto, the cheese is smoked and the figs are divine.

 

 

 

Edited 8 hours ago by sartoric
Remove extraneous pics (log)

[Smithy]

26 minutes ago, sartoric said:

Salad because it’s so damn hot. Mangoes from our tree and tuna from a can.

 

At this end of the globe, it's hard to imagine "so damned hot" but I know it happens, and will again here! How did you dress that salad?

[Honkman]

Chili a la Franey from “Chili Madness” book - made with a mixture of ground pork and beef, onions, green bell peppers, celery, garlic, red kidney beans, serrano chili, crushed tomatoes, oregano, cumin, ancho chili powder, bay leaves and beef broth. Topped with some sour cream and cheese

[Maison Rustique]

Another of my fake dumpling soups. I put too much chili crisp so mostly just fished out the dumplings to eat and dumped the broth.

[patti]

Grilled pork chops and air fryer roasted cauliflower