What is/was for dinner?

[Scepticalscribe]

A version of hot and sour soup:

A stock, with (among other ingredients), ginger, chilli, lemongrass, lime leaves, fish sauce, soya sauce, tom yum paste, to which have been added, diced carrots, courgette (zucchini), white cabbage, onions, and cherry tomatoes.

Plus a narrow and thin pasta, namely linguine, in place of the rice noodles I don't have to hand.

 

[anika200]

A couple basic burgers

View attachment 923945 View attachment 923946

Shheez are those grilled, you are in for a flogging from D.T.

 

[0388631]

I was more curious about Gutty's lack of cutting the romaine lettuce in half!

Ratatouille today. The traditional method, not the confit biyaldi one most people know of. Two days of work, which could have been condensed into one if it weren't for sheer laziness in prepping the vegetables. Should be enough to serve 10 people, albeit for far fewer. There are foods I don't mind eating for each meal.

 

[anika200]

Ratatouille today. The traditional method

Sounds awesome, what time is dinner? We make a traditional here too but I have my doubts its authentic anything but at the same time it is very delicious and easy oven method. In my mind right now it only has 5 ingredients and maybe some salt/pepper.

 

[0388631]

Sounds awesome, what time is dinner? We make a traditional here too but I have my doubts its authentic anything but at the same time it is very delicious and easy oven method. In my mind right now it only has 5 ingredients and maybe some salt/pepper.

We usually eat fairly late. Far later than most people. I could never get around eating dinner at 5-6 PM. It's incredibly bizarre to me. The confit biyaldi method as seen in the movie is very pretty and aesthetic. It isn't worth the time unless your base sauce is highly concentrated and you made a lot for a massive serving dish, and if you can recruit the family to slice and season each slice of vegetable.

 

[Scepticalscribe]

I was more curious about Gutty's lack of cutting the romaine lettuce in half!

Ratatouille today. The traditional method, not the confit biyaldi one most people know of. Two days of work, which could have been condensed into one if it weren't for sheer laziness in prepping the vegetables. Should be enough to serve 10 people, albeit for far fewer. There are foods I don't mind eating for each meal.

Ratatouille is one of those dishes I don't mind eating endlessly, either. I love it.

I prepared a large dish, the traditional way, around three weeks ago, and dined off it for days. Yum.
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We usually eat fairly late. Far later than most people. I could never get around eating dinner at 5-6 PM. It's incredibly bizarre to me. The confit biyaldi method as seen in the movie is very pretty and aesthetic. It isn't worth the time unless your base sauce is highly concentrated and you made a lot for a massive serving dish, and if you can recruit the family to slice and season each slice of vegetable.

I love dining late, too, but that is something that is always better appreciated and enjoyed with congenial company.

 

[0388631]

Cassoulet gets that love from me. Usually make it as the weather gets colder. Portion off and vacuum seal and eat as I see fit. Lovely breakfast item if you fancy something savory.

 

[Scepticalscribe]

Cassoulet gets that love from me. Usually make it as the weather gets colder. Portion off and vacuum seal and eat as I see fit. Lovely breakfast item if you fancy something savory.

I love cassoulet, also, but, to me, it is not just an autumn dish, but a late autumn and winter dish.

And, I prefer summer - ratatouille is so redolent of summer, and it does with absolutely everything - to winter.

Having said that, I must admit that cassoulet is a wonderfully rich, rib-sticking dish, and I love the texture and tastes of the dish.

 

[D.T.]

Cassoulet gets that love from me.

I had the most amazing cassoulet in Montreal, the Christmas before last. Might have a pic ...

 

[Apple fanboy]

Jacket potato, baked beans and a little bit of left over cheddar. It really needed some sausages but I’m being good.

 

[Scepticalscribe]

Jacket potato, baked beans and a little bit of left over cheddar. It really needed some sausages but I’m being good.

There are few dishes that include beans that are not improved by the addition of sausages.

 

[Mellofello808]

Sashimi salad

 

[Scepticalscribe]

Sashimi salad

One word posts aren't encouraged, (let alone allowed), but, if they were, I'd simply say, (or write) "yum".

 

[anika200]

Jambalaya, Andouille and shrimp.
We were using what we had in the freezer and home canned/grown items. Tasted Great, needed a little hot sauce.

🔥

 

[Scepticalscribe]

Jambalaya, Andouille and shrimp.
We were using what we had in the freezer and home canned/grown items. Tasted Great, needed a little hot sauce.


View attachment 925319 🔥

Looks amazing and I am sure that it tasted absolutely delicious.

What recipe did you use?

 

[Scepticalscribe]

Dinner will be pasta all'arrabbiata.

Olive oil: (Copious amounts): Finely diced onions, lots of finely diced garlic (around 10 cloves), two red chilli peppers, seeds and pith removed, several anchovies allowed to dissolve into the olive oil, a tin of San Marzano tomatoes, a little cider vinegar, sea salt, freshly ground black pepper, a little organic brown sugar. A little of the liquid from the water the pasta has cooked in. Drizzled generously with yet more olive oil.

Pasta.

A salad.

A glass or two of red wine.

 

[Gutwrench]

Started the grill an hour ago and still don’t know what’s going on it. But salsa is playing all over the house and outside.

💃🏻🕺🏼

 

[decafjava]

First dinner eith some friends since end of lockdown. Plov (pilaf) with chicken, beef and lots of carrots, onions and other good stuff.

 

[boswald]

I’m skipping it tonight for two reasons:
1. Nothing sounds good
2. I need to lose weight anyway

 

[Scepticalscribe]

First dinner eith some friends since end of lockdown. Plov (pilaf) with chicken, beef and lots of carrots, onions and other good stuff.

I love plov (pilaf) and have had it in several countries across central Asia and n many countries of the former Soviet Union.

How do you prepare it?

 

[decafjava]

I love plov (pilaf) and have had it in several countries across central Asia and n many countries of the former Soviet Union.

How do you prepare it?

Well it wasn't me but a collegue from Central Asia who made it "Fergana" style. I bought some of the ingredients. I can give a brief run-down but no measures, I know she was looking at a youtube clip - in Russian unfortunately. So 800 grams of beef (could have been lamb but the beef looked better) two large chicken breasts and 4 legs. About 500 g of basmati rice and a lot of onions, carrots and garlic. I also bought a special "plov" spice mix from a local shop with Russian and Caucasian and Central Asian recipes. I found a recipe online that pretty much shows the procedure we followed (we were four and all assisted).

Plov

 

[Apple fanboy]

Scrambled eggs on toast for lunch. With a bit of Branston pickle.

 

[Scepticalscribe]

Debating whether to prepare a pasta or paella style dish with artichokes, and aubergine, (eggplant), plus the inevitable standard onions, garlic, plenty of olive oil, anchovies (for umami flavour), stock, pimentón, and so on.

 

[D.T.]

The son of a friend of ours bagged a bunch of flounder, we bought about 2 lbs, looks great. He cleaned and filleted it, put it into carefully measured portions with air sealed bags, hahaha, quite the little entrepreneur (he's only like 13 or 14). So that's on deck for tonight, not sure about the prep, maybe a light pan fry with breadcrumbs.

 

[Scepticalscribe]

The son of a friend of ours bagged a bunch of flounder, we bought about 2 lbs, looks great. He cleaned and filleted it, put it into carefully measured portions with air sealed bags, hahaha, quite the little entrepreneur (he's only like 13 or 14). So that's on deck for tonight, not sure about the prep, maybe a light pan fry with breadcrumbs.

Rather than breadcrumbs, (for that seems to call for what we call chips, what Our Transatlantic Cousins refer to as "fries"), why not try to saute the fish in some olive oil with a little minced garlic, perhaps a dash of pimentón, (Spanish sweet smoked paprika) and a squeeze of lemon juice?