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#18271 bloviatrix

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Posted 19 March 2017 - 05:55 PM

 

I make hummus quite frequently. It's easy to make, and it's so much better than anything you can buy (which I won't).  Made a batch yesterday with the help of the Cub - he turned the food processor on and off, threw the chopped garlic in, helped with the lemon juice. I don't what it was, but it was the best hummus I ever made - light, fluffy, almost ethereal. I served it with ground lamb that I cooked up with a variety of warm spices (including some Cataluna from La Boîte). On the side I brushed some pita with olive oil and za'atar and warmed it in the oven. We ate so much, that we were too full to eat everything else I had made for dinner. I actually dreamed about it last night.

sounds yummy. i wish the Noodle would take an interest in cooking. she only wants to be served

 

I'm hoping this interest isn't short-lived. i'm going to encourage it for as long as it lasts. After making the hummus, he made "lemonade" with one whole lemon, some raisins, water, and he tried to convince me he required salt and pepper.


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#18272 splinky

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Posted 20 March 2017 - 01:29 AM

fried chicken cobb salad

 

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“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#18273 StephanieL

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Posted 20 March 2017 - 11:19 PM

My usual recipe for red beans and rice, but using a huge ham hock from Dittmer's German Meats in Los Altos.  I've never gotten as much usable meat off a hock as I did with this one.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#18274 paryzer

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Posted 21 March 2017 - 09:00 PM

My wife made Beer Can Chicken with Cajun spices* tonight :P Costco carries the largest and juiciest chicken breasts. The chicken breast was brined overnight. We had a side dish of cauliflower puree with creamed leeks with nutmeg. Below is a recipe for Cajun spices in case anyone is interested. She is from New Orleans and puts Cajun spices on almost everything to give it a nice kick (chicken, fish, & meat/hamburgers).

 

*Cajun Spices

**************** 

3 tsp (teaspoon) salt

9 tbl (tablespoon) sweet basil

4 1/2 tbl Cayenne

6 tbl dry mustard

6 tbl black pepper

6 tbl white pepper

6 tbl onion powder

6 tbl garlic powder

6 tbl oregano

 

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#18275 Suzanne F

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Posted 21 March 2017 - 10:33 PM

could you taste the chicken under all that?


[B]ragging rights are a side effect of hype. -- Sneakeater, 4 January 2017 - 02:21 PM

 

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deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#18276 paryzer

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Posted 21 March 2017 - 11:02 PM

Yes. The spices are only on the skin. 



#18277 wingding

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Posted 26 March 2017 - 05:54 PM

Lamb belly, rubbed with lemon zest, herbs and garlic, then cooked sous vide [gasp !] for 18 hours, them quickly made into a stew  served with trahana cooked in goat butter. The meat does come out So buttery, and flavorful....not willing to totally denounce the technique yet, working on some poached caramelized pineapple today...


G*d is in the details...

#18278 Daniel

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Posted 26 March 2017 - 05:58 PM

I'm just the only who openly condemns SV. I think Most people here like it .
Ason, I keep planets in orbit.

#18279 wingding

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Posted 26 March 2017 - 06:10 PM

The jury is still out, with my home version. Either I find that it is very useful, or it goes up on E-Bay. I am still trying, in a professional mode, to work on poaching and storing fruit...which can be so fragile.


G*d is in the details...

#18280 Sneakeater

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Posted 27 March 2017 - 08:28 PM

I'm just the only who openly condemns SV. I think Most people here like it .

 

Don't forget Robert.


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#18281 joethefoodie

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Posted 27 March 2017 - 09:32 PM

I'm just the only who openly condemns SV. I think Most people here like it .

 

I think you're confusing that most people here like it. I find it a useful tool for some things. For example, there are vegetables which come out really lovely. I've used it for turkey breast when I wanted the finished product to be used for sandwiches - that was also wonderful.

 

The jury is still out, with my home version. Either I find that it is very useful, or it goes up on E-Bay. I am still trying, in a professional mode, to work on poaching and storing fruit...which can be so fragile.

 

Yes.



#18282 joethefoodie

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Posted 27 March 2017 - 09:33 PM

Then again, there was this for dinner last night...

 

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Just another tool.



#18283 Daniel

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Posted 28 March 2017 - 05:10 AM


I'm just the only who openly condemns SV. I think Most people here like it .

 
I think you're confusing that most people here like it. I find it a useful tool for some things. For example, there are vegetables which come out really lovely. I've used it for turkey breast when I wanted the finished product to be used for sandwiches - that was also wonderful.
 

The jury is still out, with my home version. Either I find that it is very useful, or it goes up on E-Bay. I am still trying, in a professional mode, to work on poaching and storing fruit...which can be so fragile.

 
Yes.

My main criticism has always been directed torwards commercial kitchens with regards to sous v'ing meats. Firstly, I don't like how long restaurants store the cooked meat before it takes the butane bath. Also, my concern is not about making things easier for a cook. I actually prefer to hear about how difficult a labor it was to prepare my meal. I mean that was always my philosophy when I started cooking. At the very least, I will use three types of stock, I will prepare a meal in such a long and painstaking process that even if a person could replicate the dish, there would be no reason a sane person would spend the time to do so.
Ason, I keep planets in orbit.

#18284 Daniel

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Posted Yesterday, 12:03 PM

Dinner last night cooked by Miss K. Went to the store solo, bought things, came home toasted spices, ground in the molcajete, added to porkchops, made rice with a sofrito, salad dressing. Really fun.
Ason, I keep planets in orbit.