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What is/was for dinner?

anika200 said:
Kraft Delux Mac & Cheese is so much more photogenic. :D The ribs look pretty amazing, I usually follow a similar technique for my ribs and they always turn out great.
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Heh, yah... some of my mac'n'anything creations taste great but are best sampled shy of a photographic preview. The term "dog's breakfast" might come to mind.

Today it was dinner for breakfast here, because I had spaced out that I finished eating the previous batch of oatmeal on Saturday and made a fancier breakfast yesterday. So Saturday's leftover hearty veggie soup to the rescue, I discovered that it's not bad for breakfast over some brown rice leftover from last night!

But yeah, now cooking some oatmeal w/ apples raisins and peaches... and it's NOT for dinner tonight.
 
Cooking homemade chicken stock; in the farmers' market on Saturday, I acquired a chidden carcass or two.

These are now about to make stock, and are in a very large French, copper, casserole dish, accompanied by roughly chopped onions, carrots and celery. And water.

After an hour or so, I shall fish out and discard the chicken carcass (carcesses?), and the vegetables, replace the vegetables, (with sautéed soffritto, - finely diced carrot, celery, onion, and garlic,) - which shall be added to the stock, along with a few chicken thighs, skin and bone attached, plus a dish of cherry tomatoes, and a large mug of peas.

That shall cook for a further hour.

Anyway, I have that first hour to decide whether a chilli pepper, ginger, garlic, lime leaves, lemongrass, should then be added at that second stage.

Noodles, or a flat pasta, to accompany.
 
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anika200 said:
What is it? I have some garlic planted that made it over the winter and is now growingish. This is what you can divide now and in the fall have 10 fold garlic. Must have been an excess in your area if I understand things correctly.
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@anika200: "New season's garlic", or "wet" garlic: The individual cloves of garlic are juicy - actually wet - and crunchy and crispy, and a beautiful white colour - at this time of year.

Thinly sliced - very thinly sliced - they could be added, raw, to a salad, (perhaps, a tomato or lettuce salad) - I finely chopped some garlic cloves and added them to my French dressing yesterday.

LizKat said:
We'll be right over! (oh, I forgot, we're supposed to observe social distancing).

I will have to round up my own chicken carcasses. Might have to settle for some pieces in the freezer!
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Soffritto sautéing softly, a full head of new season's garlic, each clove peeled but neither sliced nor chopped also comprise a part of the soffritto - and will be added to the stock presently. The chicken carcasses have been removed and discarded, and chicken drumsticks (skin and bone attached) have been added along with one chicken thigh.

I decided to leave the original vegetables (roughly chopped onions, carrot and celery) in the stock; two leeks (already peeled and sliced) are ready to join them, as is a dish of sliced and seasoned cherry tomatoes, and a large mug of peas.
 
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The soffritto (and the chopped leeks) have been added to the stock, as have a few more cloves of (old) garlic, two peeled thumbs of ginger, a chilli pepper, several lime leaves, and a few pieces of lemongrass.

I'll let that lot simmer nicely for around twenty minutes, and then I shall add the cherry tomatoes and peas for a further fifteen or so minutes.
 
Dinner was delicious; I served nastrini with the chicken dish in a bowl with lots of chicken broth, vegetables and chicken ladled on top.

Chicken stock for seconds, tomorrow, too.
 
I am having money problems. Plus, it's been two weeks since the quarantines began. My dinner will be a can of Bush's beans, Cracker Barrel cheese sticks, and some water. For dessert I will have some Starbuck's Italian Roast coffee that I had to steal from the grocery store.
 
spooklog said:
I am having money problems. Plus, it's been two weeks since the quarantines began. My dinner will be a can of Bush's beans, Cracker Barrel cheese sticks, and some water. For dessert I will have some Starbuck's Italian Roast coffee that I had to steal from the grocery store.
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Well that sucks, I will gladly send you some coffee out of my stash. Money would be a little bit harder for me cuz I don't have it like that either.... Stay strong.
 
Scepticalscribe said:
Dinner was delicious; I served nastrini with the chicken dish in a bowl with lots of chicken broth, vegetables and chicken ladled on top.

Chicken stock for seconds, tomorrow, too.
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The nastrini that are like little farfalle (bow ties)? Or the long ones like linguine w/ ruffled edges?

Anyway sounds so good I'm tempted to haul chicken out of the freezer and let it thaw overnight in fridge...
 
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LizKat said:
The nastrini that are like little farfalle (bow ties)? Or the long ones like linguine w/ ruffled edges?

Anyway sounds so good I'm tempted to haul chicken out of the freezer and let it thaw overnight in fridge...
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The long ones; something akin to flat spaghetti, or ramen noodles.

But, yes, it was exceedingly good.
 
I made a miso glazed steelhead trout fillet (pretty big), fresh asparagus and porcini risotto last night. Tonight will be beef stew and cornbread.
 
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RootBeerMan said:
I made a miso glazed steelhead trout fillet (pretty big)
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Mmmm, I am sure it was good. I like your use of "pretty big" as it makes anything plausible. :D
My biggest steelhead was around 13lbs if I remember correctly, not sure how that equates to fillets though but they were pretty big. o_O
 
anika200 said:
Mmmm, I am sure it was good. I like your use of "pretty big" as it makes anything plausible. :D
My biggest steelhead was around 13lbs if I remember correctly, not sure how that equates to fillets though but they were pretty big. o_O
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I didn't catch it, I bought a farm raised one from Sam's Club. It was about 2.5 pounds, or so. They're quite nice and tasty for farmed fish!
 
Polpi in umido.
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RootBeerMan said:
I didn't catch it, I bought a farm raised one from Sam's Club. It was about 2.5 pounds, or so. They're quite nice and tasty for farmed fish!
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Given the amount of toxicity in toxicology reports of most seas around the globe, and the ever so rising cost of "clean" fish, it may be our future.
 
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Zenithal said:
Polpi in umido.
[automerge]1585257487[/automerge]

Given the amount of toxicity in toxicology reports of most seas around the globe, and the ever so rising cost of "clean" fish, it may be our future.
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As a person who has fished since childhood, I have to agree. So may waterways are polluted with so many chemicals that I am usually practicing catch and release, these days. Farmed fish is not too expensive, safe and tasty. And you can get it fresh year round. The quality is really good.
 
RootBeerMan said:
As a person who has fished since childhood, I have to agree. So may waterways are polluted with so many chemicals that I am usually practicing catch and release, these days. Farmed fish is not too expensive, safe and tasty. And you can get it fresh year round. The quality is really good.
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Yeah I mean it depends on where it's farmed. I know people who run fish farms and they're kept exceptionally clean and the fish given quality food or sterilized live food/semi live. I believe the better farmed fish exceed in omega levels, apart from not having an off taste or stink some fresh wild fish may have. I wouldn't touch Atlantic salmon with a damn barge pole these days. Alaskan or Scottish, and expect to pay out the nose for either one. Scottish is delicious and clean from pollution (for how long...) but it's almost $26/lb as import depending on demand. Melt in your mouth. Alaskan is denser, slightly stronger flavor but better marbling. Irish salmon has a small amount of pollutants but they don't make up significant sales. North Sea fish for the most part should be avoided.

Something to look for is lionfish supposedly have a way of ridding themselves of pollutants despite consuming a lot of natural inhabitants in areas where they've become a nuisance, such as Florida. I believe the state gives money fish caught. Restaurants buy them by the lot. The bastards reproduce fairly fast though.

The best way to study the effects on fish passed pollutants into human are possibly look into cultures that eat a lot of say mackeral or sardines, such as the Spanish or Portuguese. I don't know if you've ever been to Spain, but it isn't surprising to walk into a supermarket and see an entire American sized aisle filled with canned seafood and whatnot.
 
Smoked trout with spinach/arugula Frittata, everything was local except the cheeses and tomatoes.

IMG_20200326_181521532.jpg
 
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Zenithal said:
Yeah I mean it depends on where it's farmed. I know people who run fish farms and they're kept exceptionally clean and the fish given quality food or sterilized live food/semi live. I believe the better farmed fish exceed in omega levels, apart from not having an off taste or stink some fresh wild fish may have. I wouldn't touch Atlantic salmon with a damn barge pole these days. Alaskan or Scottish, and expect to pay out the nose for either one. Scottish is delicious and clean from pollution (for how long...) but it's almost $26/lb as import depending on demand. Melt in your mouth. Alaskan is denser, slightly stronger flavor but better marbling. Irish salmon has a small amount of pollutants but they don't make up significant sales. North Sea fish for the most part should be avoided.

Something to look for is lionfish supposedly have a way of ridding themselves of pollutants despite consuming a lot of natural inhabitants in areas where they've become a nuisance, such as Florida. I believe the state gives money fish caught. Restaurants buy them by the lot. The bastards reproduce fairly fast though.

The best way to study the effects on fish passed pollutants into human are possibly look into cultures that eat a lot of say mackeral or sardines, such as the Spanish or Portuguese. I don't know if you've ever been to Spain, but it isn't surprising to walk into a supermarket and see an entire American sized aisle filled with canned seafood and whatnot.
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Most of my fish purchases that aren't canned (like my beloved kippers) have been decent. Lately the farmed salmon I've been buying (skinless fillets) has been Norwegian salmon. The skin on fillets are from Chile, but I rarely buy those. My steelhead trout comes from Chile and it's quite nice. When I get a wild caught salmon it is inevitably Alaskan. So far I've been quite happy with all of them. Sadly, I have a daughter who just won't eat white fleshed fish. That's sad, as I am big fan of fried catfish!
 
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