What is/was for dinner?

[Scepticalscribe]

Definitely. I don’t have any right now but my preference is for Marmite on the toast before the beans.

What about something such as Gentlemen's Relish - a sort of anchovy paste - that can be seriously wonderful on toast?

I came across a “garlic rocker” (Almost exactly like this but not a brand name: https://www.amazon.com/gp/aw/d/B01ATV4O2O/ref=dp_ob_neva_mobile) when looking for a garlic crusher here. I still use a knife occasionally but that thing is fantastic.

I've used sharp (Japanese) knives for slicing garlic finely, but, for mincing, I use my trusty metallic Italian garlic press, brought back from Italy as a gift for me by my mother, oh, a few decades ago.

Dang well I guess , I had no idea there could be Marmite either haha. Enjoy and thanks for sharing.

There are others, as well; they include the aforementioned Gentlemen's Relish, Scandinavian "kaviar", French pâté, and so on.....

 

[JamesMike]

@Scepticalscribe, I found an inexpensive 16-centimeter fish fillet knife works well at thin-slicing garlic and other items.

 

[0388631]

I bought a jar of Branston pickle a while back. Yep, as horrible tasting as I remember it being. That said, I find tart cherry preserve "sauce" nice on a plain cheddar cheese sandwich with tomato.

I had a lovely 5 egg soft scrambled egg with about 60 grams of soft chevre crumbled into it and chives with whole grain bread for breakfast. Delicious.

 

[Stephen.R]

5 egg

for one person? How small are your eggs!?

 

[Scepticalscribe]

@Scepticalscribe, I found an inexpensive 16-centimeter fish fillet knife works well at thin-slicing garlic and other items.

I have seen some excellent (and obviously, exceedingly sharp) knives used by the fishmonger's stall in the farmers' market, and thus, am pretty well aware that some of these knives can be excellent; is there any particulate brand you recommend?

My Japanese knives were bought over half a decade ago, at a time when I was flush wth money (not that long back from central Asia with a healthy bank account) and when there was a rather good summer sale in an excellent homestore shop, which gave a good reduction on Japanese knives (and I bought a number of them at the time; I love the wonderful balance - and heft - in my hand, as well as the incredible precision and sharpness of the blades).

 

[0388631]

for one person? How small are your eggs!?

Yes. They were about 70-75 grams each sans the shell. I wasn't planning on having lunch.

 

[JamesMike]

@Scepticalscribe, the name has worn off, but I think it is a Rapala brand, it was purchased in Finland.

 

[Mellofello808]

Pulled pork pizza on whole wheat, with sweet baby rays BBQ sauce, roasted red pepper, sweet onions, and queso fresco.

Cooked on my cast iron insert in my grill at about 700 degrees

Getting closer, but I still want to get a dedicated pizza oven.

 

[Micky Do]

Smoked fish chowder...... a cheap, tasty warmer for a cold, wet locked down autumn evening in NZ. I made enough for a couple more meals.

Snapped using the camera on my MacBook Air, so only a mediocre photo

 

[Stephen.R]

chowder

 

[Scepticalscribe]

Smoked fish chowder...... a cheap, tasty warmer for a cold, wet locked down autumn evening in NZ. I made enough for a couple more meals.

View attachment 904692

Snapped using the camera on my MacBook Air, so only a mediocre photo

I love chowder, or any fish stew.

That looks delicious.
[automerge]1586438789[/automerge]

Pulled pork pizza on whole wheat, with sweet baby rays BBQ sauce, roasted red pepper, sweet onions, and queso fresco.

Cooked on my cast iron insert in my grill at about 700 degrees

Getting closer, but I still want to get a dedicated pizza oven.

That looks amazing.

Very impressive.

And absolutely mouth-watering.

 

[RootBeerMan]

I am going to bake this exact recipe tomorrow and see how it goes, will post results.
Yep here it is like magic, it did not rise as much as one would hope. Could be yeast or flour or what?
For some reason I got a phone call right when the bread was getting done and I think it ended up cooking for
another 5-10 minutes or so extra.

View attachment 904520

Looks good. Mine usually rises a bit more than that. Could have been the yeast, but probably not the flour. Was it in a nice warm place for the rise? I usually let it rise once in the mixing bowl and then again, for a bit, in the pan. I like tghe looks of your crust, though! And it did come out about sandwich sized.

 

[anika200]

Looks good. Mine usually rises a bit more than that. Could have been the yeast,

Yes I think my yeast is at least a couple years old, haha. The dough was really easy to work with and came together nice, I will definitely make it again. Oh and it taste great too.

 

[LizKat]

Dinner was a spring salad, despite the fact snow was trying to whiten the lawn while I was preparing it. Mixed greens, cooked diced beets that had been chilled in the fridge, chopped hardboiled eggs, Russian dressing, some artisan bread run under the broiler with a little garlic butter. By time I finished eating it, the lawn had overcome the snow too, so the next time it snows (next week, apparently), I'm going to make the same damn salad. Yes I believe in magical thinking. Whatever it takes to get spring here.

 

[0388631]

Would much rather have snow than the rain we've had for a week now. This damn weather is going to swing the other direction in a week and a half. Expect me to complain about the high 80s or low 90s then.

 

[LizKat]

Tonight will be English Muffin pizzas. I'll make a nice spicy sauce, add some fresh buffalo mozzarella, fresh basil, a little olive oil. Yum. Easy, fun, and tasty!

I'm having fake pizza for lunch tomorrow... a pita spread with italian herbed tomato paste, topped by a few slices of hard salami cut into little pieces, some sliced black olives and some romano cheese over top... best I can do with what I have on hand and I'm looking forward to it.

 

[dannyyankou]

Flank steak with a soy sauce and garlic marinade. Flank steak gets a bad rap, but it's great if you know how to prepare it.

 

[Scepticalscribe]

Flank steak with a soy sauce and garlic marinade. Flank steak gets a bad rap, but it's great if you know how to prepare it.

Agreed.

Re flank steak, I assume that it needs either long, slow cooking, or tenderising with a tasty marinade, as you have done.

 

[Scepticalscribe]

Dinner will be risotto, a vegetarian dish in honour of the day that it is.

Risotto with carnaroli rice, starting wth a sautéed soffritto (finely diced onion, celery and carrot, plus the inevitable generous quantity of garlic), sautéed in butter mostly, with a little olive oil, to which I shall add the rice, to be sautéed, then I shall add soaked saffron strands, (and their liquid), stock, a glass of Italian white wine, a mug of peas, asparagus, and some finely diced courgette (zucchini, to Our Transatlantic Cousins). Plus more butter.

A green salad to accompany.

And a glass or two of white wine.

 

[anika200]

Risotto with carnaroli rice

A green salad to accompany.

And a glass or two of white wine.

It all sounds great, love the liberal use of garlic and butter.

 

[Scepticalscribe]

It all sounds great, love the liberal use of garlic and butter.

Actually, to my mind, most home cooks aren't sufficiently liberal with butter (whereas garlic in generous quantity is a personal preference of mine), and - I suspect - little realise just how prodigal restaurant chefs actually are with butter (and salt, for that matter).

Besides, risotto is a dish that calls for butter - even in its northern Italian incarnation, this is a butter rather than olive oil based dish - a very generous hand with butter.

Some time ago, I realised that stirring in some (more) butter at the very end really adds to the overall "creaminess" of the dish; whereas, - to my mind, risotto doesn't really need Parmigiano Reggiano (or, rather, this can be added if needed, purely as a matter of personal taste), it does call for butter.

 

[RootBeerMan]

Flank steak with a soy sauce and garlic marinade. Flank steak gets a bad rap, but it's great if you know how to prepare it.

One of my favourite grilling recipes (from the folks at Serious Eats a few years ago) is a Middle Eastern Flank steak. I've never gotten the hate for flank frankly. Cut it across the grain and it's as tender as it gets (if you don't overcook it!). My whole family likes a good grilled up flank steak (or two). Try this one some time. I skip the carrots and use all the marinade for the steak.

Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad Recipe

A juicy flank steak with a homemade spice rub and a bright carrot salad.

www.seriouseats.com

 

[dannyyankou]

One of my favourite grilling recipes (from the folks at Serious Eats a few years ago) is a Middle Eastern Flank steak. I've never gotten the hate for flank frankly. Cut it across the grain and it's as tender as it gets (if you don't overcook it!). My whole family likes a good grilled up flank steak (or two). Try this one some time. I skip the carrots and use all the marinade for the steak.

Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad Recipe

A juicy flank steak with a homemade spice rub and a bright carrot salad.

www.seriouseats.com

Medium rare to rare is the best way to cook it. I usually don't like rare, but it works really well for flank.

 

[Stephen.R]

flank steak (or two).

Surely when you cook two on opposite sides, it becomes a pincer steak.

 

[dannyyankou]

We got takeout pizza tonight. First time getting takeout of any kind during this quarantine. We sanitized the boxes, and put the pizzas on the grill just to be safe. Side note, briefly putting takeout pizza on the grill is a great way to make sure it doesn't get soggy, it enhances the crust I think.