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#19666 voyager

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Posted 01 April 2020 - 01:55 PM

While we don't do Seder, and if this weren't a virtual Zoomed meal, I'd be there in a heartbeat for that Barolo and brisket.


And then I found out that it IS my circus, and they ARE my monkeys..,


#19667 StephanieL

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Posted 01 April 2020 - 10:17 PM

 

 

 

Meatloaf!  Should feed us for several days.

You are lucky to have N.    Chuck told me years ago that i shouldn't quit my day job on the basis of my meatloaf.    We buy ours from the butcher counter at Bryan's, which is out of bounds now.

 

Well heck, I can make meatloaf--provided many cheap meals when I was single.  I used to use Mom's recipe (only ground beef, tomato sauce on top), but N used a recipe from a very worn South African cookbook of hers.

 

But I'm definitely lucky to have N.

 

 

do you know what went into N's meatloaf.  Curious to hear about it.  Andrew Zimmerman just posted his favorite meatloaf recipe.

 

 

Two pounds of ground beef, instead of the ground beef & sausage mixture the recipe called for so it was a tad undersalted. (N is a light hand with salt usually.) Beyond that, chopped onions, bread soaked in milk, eggs, and pepper.  She made a mushroom gravy/glaze for the top, and then 10 or so minutes before it was done added an additional glaze of BBQ sauce we had left over from the food delivery from our neighbor.


"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

 


#19668 Daniel

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Posted 01 April 2020 - 10:38 PM

Sounds good.. I was expecting some exotic South African twist but, it sounds like a very good traditional meatloaf.

 

Getting very bored of our menu at this point.. I have been eating chicken skewers as to not put on the corona 15... 

 

Today, I made myself buffalo chicken sandwich with jalapenos and fries.. I added 25 percent habanero aardvark sauce to our buffalo sauce.  

 

 

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Ason, I keep planets in orbit.

#19669 Daniel

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Posted 01 April 2020 - 10:40 PM

made eggplant parm last night too 
 
 

Ason, I keep planets in orbit.

#19670 StephanieL

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Posted 01 April 2020 - 10:52 PM

Sounds good.. I was expecting some exotic South African twist but, it sounds like a very good traditional meatloaf.

 

Getting very bored of our menu at this point.. I have been eating chicken skewers as to not put on the corona 15... 

 

Today, I made myself buffalo chicken sandwich with jalapenos and fries.. I added 25 percent habanero aardvark sauce to our buffalo sauce.  

 

 

RV1t6cO.jpg?1

 

The book she used, Cook and Enjoy It, is essentially The Joy of Cooking for South Africa.  Her edition is ancient, with old-school B&W photography, so it's not surprising many of the recipes skew a bit bland.  Right after the meatloaf recipe is one for brawn; I should be grateful she's not trying to figure out what do with a bunch of sheep's trotters.


"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

 


#19671 joethefoodie

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Posted 01 April 2020 - 11:05 PM

I should be grateful she's not trying to figure out what do with a bunch of sheep's trotters.

 

Send 'em to Sneakeater?



#19672 Sneakeater

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Posted 01 April 2020 - 11:16 PM

YO


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MF Old

#19673 Daniel

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Posted 02 April 2020 - 09:15 PM

Slow cooked this porkchop with butter, wine, garlic and fennel. 

 

Made a pesto with fennel tops, pistachios, sugar, lemon, garlic. 

 

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Slow cooked porkchops in butter, garlic, fennel, wine and raisins towards the end

 

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Added the fennel pesto off the heat and mixed it all together.. Wow, i wish i had some wine for lunch.. really lovely

 

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Ason, I keep planets in orbit.

#19674 voyager

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Posted Yesterday, 12:29 AM

Supper for the rest of us, lettuce with red onion and blue cheese

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Mayacoba beans and sausage

 

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And then I found out that it IS my circus, and they ARE my monkeys..,


#19675 Daniel

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Posted Yesterday, 12:33 AM

Made a pasta with our mekelburg's sauce... I love our mekelburg's sauce.  It once was my sauce but, i actually haven't made it since we opened meks so, now it's someone else's sauce and I forget how good it is every time i have it. 

 

A little ricotta on top.. Fun fact, i bought the ricotta to make ravioli.. But, I came home one night and ate the ricotta with bread crumbs, jax's canned pears and I want to say some sort of caramel thing or something... I barely remembered the experience until I saw the mess the next morning.. I think it was sleep walking to be honest.. But, yeh, so, not enough for ravioli and here we are.. I mean, I could have added a little swiss chard and pulled it off but, this is easier. 

 

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eggplant parm, homemade breadcrumbs from the before mentioned dessert extravaganza. The egpplant i layed on wire racks and covered in salt for about 6 hours... They were really dehydrated.. I then fried and put back on a rack.. I then broil with cheese and finally put on the sauce right before serving... The leftover eggplant, which was actually this from the prior day, was left out on the counter on a wire rack in order to keep crispy. 

 

 

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Lamb:

 

Cumin, paprika and salt:

 

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cast iron:

 

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I want to say it was like 4.5 a side and 1.5 on the rind

 

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Salad of arugula and fennel:

 

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Ason, I keep planets in orbit.