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What is/was for dinner?

Ordered some of that trader joes everything but the elote seasoning.

Did a rub on a pounded out chicken breast cooked on the plancha, and added it to some grilled sweet corn.

Definitely a good base but needs a more punch. Ended up adding some Cayenne, and chili powder.

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Mellofello808 said:
Ordered some of that trader joes everything but the elote seasoning.

Did a rub on a pounded out chicken breast cooked on the plancha, and added it to some grilled sweet corn.

Definitely a good base but needs a more punch. Ended up adding some Cayenne, and chili powder.
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Hahaha, wow, your photos almost always make my mouth water (I we're on the same "flavor profile" ... :D)
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Scepticalscribe said:
Deep fried squid, with a salad, (cherry tomatoes, cucumber, and orange, anointed by my own French dressing), fresh French bread, a dip of chilli and soya sauce, homemade garlic mayo, and rice.
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Wow! So was it battered and/or cut into rings / sections?
 
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This evening for dinner we shall partake of:

Basmati rice, and a hot and sour stock/broth: Organic mushrooms, onions, carrots, courgette (zucchini), red pepper and cherry tomatoes diced and sliced; plus, a fat thumb or two of ginger, a red chilli pepper, lemongrass, lime leaves, lemon juice, unami paste (with ginger and chilli), fish sauce, some soya sauce and a little oyster sauce. And vegetable stock.
 
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Don't know what's for supper tonight but something hot since we've a frost warning for the overnight and even now in the bright sun there's a stiff northwest wind and the temperature outside will struggle to reach 55ºF. So something with heat in it, and under it!
 
We thought we were grilling this weekend, but I ended up ditching the BBQ last minute. We ended up with 2.5lbs of ground beef.

Spent the evening mass producing meatballs with it.

5 year olds are not wrong. Spaghetti, and meatballs are quite delicious together.
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Mellofello808 said:
We thought we were grilling this weekend, but I ended up ditching the BBQ last minute. We ended up with 2.5lbs of ground beef.

Spent the evening mass producing meatballs with it.

5 year olds are not wrong. Spaghetti, and meatballs are quite delicious together.
e85ee52d62def614c0ca6af4bf7cddde.jpg
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Spaghetti and meatballs are a classic Italian combination, and are both rresistible and delicious at any age.

Yum.
 
Ratatouille - a dish I love - shall make an appearance at dinner this evening.

The vegetables (onions, red peppers, aubergine (eggplant), courgette, (zucchini), tomatoes, two heads (or bulbs) of garlic, and, an unFrench carrot or two, plus a jar of roasted Spanish red peppers) have been prepped, roughly chopped and sliced and are await my culinary attentions.

Rice, and French bread shall be served. Perhaps a salad. And French wine.
 
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Had already commenced with the preparation of this evening's dinner, the full (and fun) but time consuming (because each vegetable is prepared separately when done properly) and labour intensive (ditto) version of ratatouille (when the weekly competition in the photography section caught my eye):

Anyway, dinner shall comprise:

Aubergine, (eggplant), courgette (zucchini), - both sautéed first, onions, two heads (bulbs) of garlic, a jar of Spanish roasted peppers, an actual red pepper I have roasted myself, roasted tomatoes, sautéed carrots (not in the original recipe); the tomatoes and my own red pepper - roughly chopped - were roasted in the oven.

All of the other vegetables (except for the jar of Spanish roasted red peppers) were sautéed individually, then added, in turn, to my copper roasting tin, when the Spanish roasted red peppers, along with a tin of San Marzano Italian tomatoes were also added, several strands of saffron and the liquid in which it soaked, a generous sprinkling of herbes de Provence, black pepper, and sea salt.

This is now in the oven.

Rice to accompany - the French bakery had sold out of French bread.

And a white wine from Burgundy, a Chablis.
 
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Scepticalscribe said:
Dinner was delicious, though I say so myself.
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The chef is always entitled to comment!!

Although of course if one is entertaining, and not that pleased with how things are going in the kitchen at a given moment, it's best to keep some of the remarks sotto voce... as opposed to what happened at a Thanksgiving dinner in the making once at a family gathering. From the kitchen suddenly came the clatter of a pot lid onto the floor and then an accomplished string of curses that caused some wiseguy among my younger kin in the living room to announce
"Today I Learned..." o_O🙃😍​
 
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Macky-Mac said:
it's always nice when the cook likes how the food turned out.....that usually isn't the case when I cook :cool:
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Well, yes, but, as it happens, I am actually a pretty good chef, (cook?) and, yes, a rather greedy one, too.

However, I will say that the internet is terrific for consulting (and comparing and contrasting various) recipes and actual demonstrations on how to prepare certain dishes.
 
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Scepticalscribe said:
Well, yes, but, as it happens, I am actually a pretty good chef, (cook?) and, yes, a rather greedy one, too.

However, I will say that the internet is terrific for consulting (and comparing and contrasting various) recipes and actual demonstrations on how to prepare certain dishes.
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I actually enjoy watching cooking shows and have bookmarked a large number of recipes and instructional info...........and I think I've made some progress over the decades. I do a fairly good job on boiling water, although I still manage to burn it too often.
 
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Macky-Mac said:
I actually enjoy watching cooking shows and have bookmarked a large number of recipes and instructional info...........and I think I've made some progress over the decades. I do a fairly good job on boiling water, although I still manage to burn it too often.
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I think that the track is to work out what kind of food you really like, and to find recipes for those dishes which accord with the way you live your life.

Personally, I love the writing of Nigel Slater: When reading many (not all) of his recipes, two thoughts usually cross my mind in rapid succession.

Firstly, the recipe reads as though it could be delicious, and it is often also the kind of food that I like.

Secondly, it reads as though it is relatively easy - and probably fun - to do. Not technically demanding or too difficult, or frustrating.

For, I have noticed that some of the recipes posted (or published) by some chefs are far too complicated, time-consuming, - and indeed, frustrating - and require mastery of techniques and skills that not many outside of the ranks of professional chefs would be able to call their own.
 
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Scepticalscribe said:
I think that the track is to wok out what kind of food you really like, and to find recipes for those dishes which accord with the way you live your life.

Personally, I love the writing of Nigel Slater: When reading many (not all) of his recipes, two thoughts usually cross my mind in rapid succession.

Firstly, the recipe reads as though it could be delicious, and it is often also the kind of food that I like.

Secondly, it reads as though it is relatively easy - and probably fun - to do. Not technically demanding or too difficult, or frustrating.

For, I have noticed that some of the recipes posted (or published) by some chefs are far too complicated, time-consuming, - and indeed, frustrating - and require mastery of techniques and skills that not many outside of the ranks of professional chefs would be able to call their own.
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I too enjoy reading Nigel Slater's food articles and have tried some of his recipes. His "Real Fast Food" is a cookbook I own.

As you suggest, finding easy recipes for the type of food I like is a help, but ultimately the issue for me is that while I like good food, I simply don't enjoy the process of cooking....and realizing that it's just not my interest is actually helpful.
 
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Macky-Mac said:
I too enjoy reading Nigel Slater's food articles and have tried some of his recipes. His "Real Fast Food" is a cookbook I own.

As you suggest, finding easy recipes for the type of food I like is a help, but ultimately the issue for me is that while I like good food, I simply don't enjoy the process of cooking.
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"Real Fast Food" is an absolute classic, one of the best cook books ever written, I love it (and refer to it); my own copy is well-thumbed, a bit battered and rather dog-eared.
 
Scepticalscribe said:
"Real Fast Food" is an absolute classic, one of the best cook books ever written, I love it (and refer to it); my own copy is well-thumbed, a bit battered and rather dog-eared.
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It's an excellent book. And I'm always glad when I find one of his articles on the food section of The Guardian website....I've emailed links to various friends who love to cook and ended up having some great meals as a result
 
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