What is/was for dinner?

[Scepticalscribe]

There are some dishes which are still far better when prepared by those qualified and knowledgeable about such matters, far better, at any rate, than what i could attempt at home.

Thus, tonight's dinner was a take out biryani, from a place that has received excellent reviews.

 

[decafjava]

There are some dishes which are still far better when prepared by those qualified and knowledgeable about such matters, far better, at any rate, than what i could attempt at home.

Thus, tonight's dinner was a take out biryani, from a place that has received excellent reviews.

i hope you ended up agreeing with those reviews? We are fortunate to have several excellent Indian restaurants here in Geneva.

Yesterday I had a colleague from Central Asia prepare manti - a kind of ravioli / dumpling filled with beef, lamb and pumpkin (or other squash) and lots of onions and steamed.

 

[Scepticalscribe]

i hope you ended up agreeing with those reviews? We are fortunate to have several excellent Indian restaurants here in Geneva.

Yesterday I had a colleague from Central Asia prepare manti - a kind of ravioli / dumpling filled with beef, lamb and pumpkin (or other squash) and lots of onions and steamed.

You'll find variations on the theme of manti/mantu (some served in stock, others not) all the way across Asia from the caucus (Georgia has a version, khinkhali), through Iran, Afghanistan, Kyrgyzstan, into China.

It is a dish I am rather partial to.

Yes, I am in agreement with the reviews. The biryani was excellent.

 

[Mellofello808]

Extra crispy, twice fried tofu pad thai.

 

[decafjava]

Cool even tofu can be unhealthy! /s

Actually that looks pretty healthy overall and very tasty.

 

[anika200]

Mixed up version of Spanish rice. Used up a couple late season green tomatoes, some Swiss chard (which oddly turns dark in some cooking instance but still tastes great) , jalapeño, garlic and onion and mostly whole spices toasted and then ground. Oh and a whole quart of last seasons canned salsa stock, the left overs from canning salsa.
It was pretty good, we put the tomatoes in last so they still have some tooth which is neat. You needed some sour cream to balance the peppers, haha.

 

[Scepticalscribe]

Mixed up version of Spanish rice. Used up a couple late season green tomatoes, some Swiss chard (which oddly turns dark in some cooking instance but still tastes great) , jalapeño, garlic and onion and mostly whole spices toasted and then ground. Oh and a whole quart of last seasons canned salsa stock, the left overs from canning salsa.
It was pretty good, we put the tomatoes in last so they still have some tooth which is neat. You needed some sour cream to balance the peppers, haha.

View attachment 965768

That looks absolutely mouth-watering.

Would you care to share the recipe?

 

[Scepticalscribe]

Slow cooked scrambled egg (organic, free range eggs), in butter, seasoned with a little double cream, organic milk, sea salt, freshly ground back pepper, and served with ciabatta.

 

[Expos of 1969]

Last evening some tasty sushi with a New Zealand Pinot

 

[Scepticalscribe]

Last evening some tasty sushi with a New Zealand Pinot

I love sushi, and haven't had any since the advent, or appearance, or Covid-19.

Do enjoy.

I assume a white wine (Pinot Grigio?) rather than a red wine, with sushi.

 

[Expos of 1969]

I love sushi, and haven't had any since the advent, or appearance, or Covid-19.

Do enjoy.

I assume a white wine (Pinot Grigio?) rather than a red wine, with sushi.

No, a red Pinot noir. I find it fairly light so good with seafood. I enjoy white (Sauvignon Blanc, Riesling, Chablis) once in a while but I would estimate that we choose a red 90% of the time. We have good friends coming for dinner in a few days and they drink white most of the time. So different strokes...

 

[Scepticalscribe]

No, a red Pinot noir. I find it fairly light so good with seafood. I enjoy white (Sauvignon Blanc, Riesling, Chablis) once in a while but I would estimate that we choose a red 90% of the time. We have good friends coming for dinner in a few days and they drink white most of the time. So different strokes...

I used to drink mostly - indeed, almost exclusively - red wines until seven years ago, when I was hoe on leave from a spell abroad, and my wine merchant invited me to a private wine tasting, where he introduced me to some stunning white Burgundies such as Meursault, Pouilly-Fusée, and, of course, a good Chablis.

Since then, while I still like reds, (especially rich smooth reds, though some of the Pinot Noir wines are also excellent) my preferences in wine have shifted to mostly white: French Burgundies, Rieslings from Alsace (or Germany), a good Viognier or an Albarino.

 

[Expos of 1969]

I used to drink mostly - indeed, almost exclusively - red wines until seven years ago, when I was hoe on leave from a spell abroad, and my wine merchant invited me to a private wine tasting, where he introduced me to some stunning white Burgundies such as Meursault, Pouilly-Fusée, and, of course, a good Chablis.

Since then, while I still like reds, (especially rich smooth reds, though some of the Pinot Noir wines are also excellent) my preferences in wine have shifted to mostly white: French Burgundies, Rieslings from Alsace (or Germany), a good Viognier or an Albarino.

I must admit that on the occasion we are at very good restaurant and we take wine by the glass per course rather than a bottle, we have had some very nice whites, particularly when we have chosen a seafood starter. I must research a bit more prior to going to the wine store.

 

[Apple fanboy]

Chicken breast, roast potatoes, sage and onion stuffing and steamed vegetables with gravy. Just the thing on a chilly evening.

 

[Scepticalscribe]

I must admit that on the occasion we are at very good restaurant and we take wine by the glass per course rather than a bottle, we have had some very nice whites, particularly when we have chosen a seafood starter. I must research a bit more prior to going to the wine store.

I think that it easier to drink (or tolerate) mediocre reds than mediocre whites, - mediocre or poor whites can be awful - but the very good whites are really excellent.

 

[Scepticalscribe]

Has anyone good recipe for an Indonesian or Malaysian rice dish that they would care to share?

 

[Mellofello808]

Cantonese style steamed halibut, in ginger soy sauce.

 

[Scepticalscribe]

Cantonese style steamed halibut, in ginger soy sauce.

Oh, yum.

Helpless whimper of greedy desire. That looks delicious.

 

[Scepticalscribe]

Pasta with my own blue cheese sauce (made by melting several different pieces of roughly chopped blue cheese - Gorgonzola Cremosa, aged Cashel Blue, mature Stilton, and then, adding organic double cream), plus wilted spinach.

 

[Glideslope]

Pasta with my own blue cheese sauce (made by melting several different pieces of roughly chopped blue cheese - Gorgonzola Cremosa, aged Cashel Blue, mature Stilton, and then, adding organic double cream), plus wilted spinach.

This should be the initial post in a new Pasta and Cheese Thread. Although from the looks of it it would be appropriate alone in the Cheese Thread. 😉

 

[Scepticalscribe]

This should be the initial post in a new Pasta and Cheese Thread. Although from the looks of it it would be appropriate alone in the Cheese Thread. 😉

The trick is to melt the cheese first, over a very low heat, and then, to add the (double, organic) cream, stirring slowly with a wooden spoon.

 

[Glideslope]

The trick is to melt the cheese first, over a very low heat, and then, to add the (double, organic) cream, stirring slowly with a wooden spoon.

I simply cannot read your posts any longer if I'm going to have any success on this Low Cholesterol Diet.

 

[Scepticalscribe]

I simply cannot read your posts any longer if I'm going to have any success on this Low Cholesterol Diet.

Just as the trick with risotto is a generous hand with the butter; lots and lots (a lot more than you think) of butter.

 

[Scepticalscribe]

Dinner (organic sautéed eggs, with fresh French bread) cooked, consumed and washing up done.

Also put some basmati rice in the rice cooker (and cooked it) as I plan to cook Indonesian fried rice tomorrow, but couldn't resist stealing some of the just cooked rice and mixing it with one of the eggs - which I had put aside - that had over-cooked (to which was added a little sambal oelek, a little soya sauce, and a little kecap manis) as a separate culinary offering.

 

[mailman199]

Bacon quesadillas with chipotle sour cream.