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What is/was for dinner?
- Thread starter Gutwrench
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That's an incredibly short sentence, even for you... I take it you've taken to taking swigs of apertif made in large pitchers with the family in quarantine with you.
Could be worse. Your in-laws could still be there.
Mushroom risotto is lovely (but I lack mushrooms; might yet remedy that deficiency).
What I have in mind is a pea, courgette (zucchini), and asparagus risotto; plus, onion, carrot and garlic, which are standard.
I have everything to hand with the exception of the asparagus, and a stroll to the decent deli can be explained away as both food shopping - a necessary excursion - and a little exercise of the leg stretching and lung filling variety.
Still debating whether I should prepare a pea, courgette (zucchini), asparagus, and - of course - not omitting the inevitable onion, carrot and garlic - risotto, or a spaghetti carbonara (as I have all of those necessary ingredients to hand, as well).
Decisions, decisions, decisions: Bringing peace, love, aid, democracy, teddy-bears, the rule of law, and somewhat fair elections, to dysfunctional countries, states and societies was never quite as challenging as deciding - or, trying to decide - what is for dinner in a lock-down caused by a global pandemic in a western democracy.
Decisions, decisions, decisions: Bringing peace, love, aid, democracy, teddy-bears, the rule of law, and somewhat fair elections, to dysfunctional countries, states and societies was never quite as challenging as deciding - or, trying to decide - what is for dinner in a lock-down caused by a global pandemic in a western democracy.
Lol. I am not really in quarantine because I have to go to work, but yeah... alcohol consumption has gone up in my household.
Chicken with veggies tonight. I had to boil that chicken twice with different pots to get rid of all that fat from it before putting it in pressure cooker to cook. Rice is in the rice cooker. Will add chicken to veggies to cook after removing chicken from pressure cooker. Cooked the Chicken with some fresh Ginger,salt and half an onion in the pressure cooker first.
Th looked really bad after boiling it the first time around
Was better after being booked again in second pot and much better after that before it was put into pressure cooker to cook for 40 minutes.
Th looked really bad after boiling it the first time around
Was better after being booked again in second pot and much better after that before it was put into pressure cooker to cook for 40 minutes.
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I love Asparagus but I am reminded of what I ate for two days when going to the bathroom after to pee ?
?I did find though that by boiling it first for a little bit and by soaking bottom half prior to cooking helps a bit.
Clearly I've missed a crucial detail here because you've cooked the same chicken thrice.
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My heart goes out to you. Our kids are young and are fairly occupied with their learn from home thingamajig and educational cartoons. Suffice to say, I'm every so bloody thankful they're not older adolescents!
I love Asparagus but I am reminded of what I ate for two days when going to the bathroom after to pee ?
I did find though that by boiling it first for a little bit and by soaking bottom half prior to cooking helps a bit.
Re asparagus (even though it should be coming into season fairly soon), I must admit that I cheated, and bought a tin, which is easier to deal with when preparing something such as risotto.
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Chicken with veggies tonight. I had to boil that chicken twice with different pots to get rid of all that fat from it before putting it in pressure cooker to cook. Rice is in the rice cooker. Will add chicken to veggies to cook after removing chicken from pressure cooker. Cooked the Chicken with some fresh Ginger,salt and half an onion in the pressure cooker first.
Th looked really bad after boiling it the first time around
View attachment 903195
Was better after being booked again in second pot and much better after that before it was put into pressure cooker to cook for 40 minutes.
View attachment 903196 View attachment 903197 View attachment 903198 View attachment 903199
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OK, I gotta ask. Why did you need to boil that chicken so many times and then cook it again? Did you remove the skin, too?
I removed most of the skin (maybe 95%). Even then you can see after boiling it the first time how much fat came out of it. I normally boil it twice for about 6-7 minutes in each pot before moving it over to pressure cooker to cook. I like it more this way.
Fair enough; each to their own.
However, to my mind (or palate), skin and bone is what gives chicken much of its flavour.
That foam isn't fat. It's soluble proteins. The same happens if you boil beef or bones. Next time sear your chicken then boil it. You won't see it, because those solubles are now cooked.There was nothing in pot but water and chicken. Lots of chicken though.
Think of it this way. You sear meat for a stew. How is it your stew isn't a foamy mess in the end? There's your answer. And unless you were skimming and then transferring cooking liquid, you wasted away what stock you had and ended up with blander chicken.
Best way to describe soluble proteins is a surface skimmer in a saltwater tank. Agitation from boiling and the nature way of how heat works brings them up to the surface. You'll get the same result if you were to boil whole clean bones without any nick in them or cut allowing water's access to the bone marrow. If you roast the bones prior, you've cooked the soluble proteins. If in roasting the bones crack or hairline fracture, you'll see some fat on the surface in the form of oily spots as bone marrow is mostly fat.
Tonight was the first normal night in a while. Filet mignon steaks from a local butcher, my mom’s family-famous rice pilaf, and oven-roasted broccoli florets with garlic (try these sometime, they’re like crack). It was my sister’s birthday, we had all her favorites.
Homemade pizzas on the Big Green Egg tomorrow. Okay, the dough is pre-made.
Homemade pizzas on the Big Green Egg tomorrow. Okay, the dough is pre-made.
Yum.
If possible, could you please share the recipes for oven-roasted broccoli florets with garlic (they sound absolutely mouth-watering) and for the family-famous version of the rice pilau you all dined so deliciously on?
These recipes are practically identical to how my mom makes them-
Sarah's Rice Pilaf
This rice pilaf brings together nutty orzo pasta, aromatic onion and garlic, and chicken broth for super flavor. An easy, delicious, any-time side.
Roasted Broccoli with Garlic
Get Roasted Broccoli with Garlic Recipe from Food Network
A couple tips with the broccoli. After you toss them in the garlic, oil, salt, pepper, I suggest putting it in a ziploc bag and letting them marinate overnight. Also, don’t be afraid to let them roast for a couple extra minutes, they get really crispy and they’re delicious.
Spaghetti (well, linguine, as I didn't have spaghetti) carbonara; this comprised pasta, sautéed pancetta, eggs (organic and free range, plus one egg yolk), a little double cream, a lot of black pepper, parmesan (Parmigiano Reggiano) and Gran Pardano, (both grated into the egg and cream mix).
Very tasty.
Very tasty.
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Last night was a grilling night. Made tri-tip steaks and baked potatoes. The tri-tips were quite good and there was a good bit left over for my wife to make a steak and potato hash with a poached egg this morning. I do believe I am going to go use up some of it for a steak sandwich, right now!
A vision of kedgeree is planned for the menu for this evening; smoked haddock, basmati rice, (currently soaking), butter, curry powder, two or three crushed cardamom pods, a little chilli, finely sliced onion, and two or three free range, organic eggs.
I don't have coriander, but I do have fresh parsley; so, fresh parsley (finely chopped) and sliced lemon (organic, etc) to garnish.
I don't have coriander, but I do have fresh parsley; so, fresh parsley (finely chopped) and sliced lemon (organic, etc) to garnish.
The only thing that was baked was the potatoes. I did say it was a grilling night. And, while it did look like Prime, (and probably edged in that direction) it was choice, from Sam's Club!