What is/was for dinner?

[myscrnnm]

And taste wise, how was it?

Was the egg, prepared in that way, a perfect accompaniement to that dish?

In my experience, with Asian dishes that require a boiled egg, or with a dish such as shakshuka, the timing of cooking the egg must be exact, must be exceedingly precise, for it to be at that perfect spot that is not quite hard, (not quite fully cooked), but still remaind just a tiny bit soft.

Flavorwise, I would compare the yolk to ajitama that one would find in a traditional ramen. Macrumors on mobile doesn't let me manipulate attachments well. It keeps putting photos in quoted messages. And then I can't move them once they've automatically been inserted.

 

[Mellofello808]

Pozole rojo de pollo.

(Red stew with 5 different peppers, tender chicken thigh, and hominy)

Not spicy, but a nice light, yet deep flavor. View attachment 273054

In doing a bit of reading up on the history of Pozole, I came across this.

"The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole."

Whole foods was all out of human flesh, so I used chicken instead

 

[myscrnnm]

Pozole rojo de pollo.

(Red stew with 5 different peppers, tender chicken thigh, and hominy)

Not spicy, but a nice light, yet deep flavor. View attachment 273054

In doing a bit of reading up on the history of Pozole, I came across this.

"The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole."

Whole foods was all out of human flesh, so I used chicken instead

Beautiful presentation.😍 The radishes are a nice touch.🥒

 

[Mellofello808]

Beautiful presentation. The radishes are a nice touch.

Instant Pot Pozole

In case you're not familiar with this classic Mexican staple, Pozole is essentially a hearty stew that usually contains three key ingredients: hominy (white, puffy, soft corn), chiles (usually ancho, guajillo and/or arbol) and a protein of some sort (in this case, pork). It also comes in...

pressureluckcooking.com

Followed this recipe substituting chicken thigh for pork shoulder.

 

[myscrnnm]

Very reasonably priced yakiniku at Yakiniku Daichi in Roppongi. The highlight for me was the steak tartare, which I fear may have ruined steak tartare for me, because I don't think I'll be able to get steak tartare this good back home in America.

 

[Scepticalscribe]

Very reasonably priced yakiniku at Yakiniku Daichi in Roppongi. The highlight for me was the steak tartare, which I fear may have ruined steak tartare for me, because I don't think I'll be able to get steak tartare this good back home in America.
View attachment 2183581 View attachment 2183582 View attachment 2183583 View attachment 2183584

That looks delicious.

Actually, I have enjoyed excellent steak tartare in (the centre of Warsaw) in Poland.

 

[myscrnnm]

Taking the Tokaido Shinkansen back from Osaka tonight, so you know I had to get an ekiben. The one here is of the makunouchi variety, featuring the flavors of the Kanto, Tokai, and Kansai regions. Paired with the Sangaria Mikkuchu-Juchu beverage, which has a mixture of orange, apple, pineapple, plum, and banana juice.

 

[Mellofello808]

Got a bit experimental, and made a jerk chicken with citrus curd sando, on fresh baked biscuit.

Came out delish.

Been digging adding fruit to sandwiches lately.

 

[Scepticalscribe]

Got a bit experimental, and made a jerk chicken with citrus curd sando, on fresh baked biscuit.

Came out delish.

Been digging adding fruit to sandwiches lately.

Agree about fruit in sandwiches.

Some (unexpected) pairings go astonishingly well together.

If you haven't tried it already, might I suggest blood orange (before their short season comes to an end) with ham, (above all, with Parma ham)? Amazing.

 

[Scepticalscribe]

Pasta carbonara (homemade), with guanciale, Pecorino Romano, free range, organic eggs, a dash of organic cream, lots of black pepper, and pasta; delicious.

 

[Mellofello808]

Making miso Salmon with Okinawan purple sweet potatos tonight.

 

[shadow puppet]

Island Soyaki marinated salmon with jasmine rice and fresh steamed broccoli.

 

[Scepticalscribe]

Roasted vegetables (aubergines/eggplant, courgettes/zucchini, red peppers, tomatoes, onions, carrots, two heads of garlic) drizzled in olive oil, seasoned with sea salt and black pepper, and served with French bread.

 

[Scepticalscribe]

Pasta with blue cheese sauce - a very tasty way of using up the remains of three different types of blue cheese, (Bleu d'Auvergne, Roquefort, Bleu des Causses - I couldn't get Gorgonzola last week for they had sold out), diced and then melted on a slow heat, to which was added a generous amount of organic double cream, plus a few tablespoons of pasta cooking water, and some grated Parmigiano Reggiano.

 

[anika200]

Pasta with blue cheese sauce - a very tasty way of using up the remains of three different types of blue cheese, (Bleu d'Auvergne, Roquefort, Bleu des Causses - I couldn't get Gorgonzola last week for they had sold out), diced and then melted on a slow heat, to which was added a generous amount of organic double cream, plus a few teablespoons of pasta cooking water, and some grated Parmigiano Reggiano.

Super simple, the best. I bet it was good.

 

[Scepticalscribe]

Super simple, the best. I bet it was good.

It was excellent, and has long been a favourite of mine.

The classic (Italian) blue cheese sauce recipe usually calls for Gorgonzola (which is excellent, agreed), but I have found that any creamy - or soft - blue cheese works well, and I have also found that any combination of creamy (or soft) blue cheeses work exceptionally well with this dish.

Then, there is a classic "four cheese" sauce which is usually some combination of Gorgonzola, Taleggio, perhaps Ricotta, and definitely Parmigiano Reggiano.

However, I have learned that there are two or three tricks worth bearing in mind when preparing this dish: While this dish is prepared pretty quickly - it is, after all, one of the few genuinely 30 minute dishes (start to finish, completely homemade) in my cooking repertoire - the cheese sauce must be cooked on a low, surprisingly low, heat.

Dice the cheese, and melt it - slowly - on a low heat. Then, - the second thing, and the order is important - add the double cream, - thus, cheese first, followed by cream - still on a low heat, stirring all the while to break any lumps that may remain in the cheese. If you add the cream first, sometimes, the cheese will not melt fully into the cream and you will be left with lumps of cheese.

The third thing is to remember to add a few tablespoons of pasta cooking water to the sauce; this starchy liquid helps the pasta blend to the sauce, emulsifies the sauce still further, and it also adds a lovely flavour.

I usually serve either a green salad, or, steamed spinach or chard (steamed with a little butter and garlic) with this dish.

 

[Kepha]

Airfried chicken wings with gochujang sauce and a salad. Stuffed the air fryer with frozen chicken wings and set it to 375F and initially 40 minutes.

 

[edubfromktown]

Garlic butter langostinos with pasta.

Garlic Butter Langostino Recipe

Garlic butter langostino makes a quick dinner or delicious appetizer. This recipe for langostinos in a buttery lemon garlic sauce takes just 15 minutes.

www.pookspantry.com

 

[gigatoaster]

A majestic seafood platter!! So fresh and so good.

 

[Scepticalscribe]

A majestic seafood platter!! So fresh and so good. View attachment 2191843

Looks mouth-watering and beyond delicious.

Is that a (glorious, sublime) Meursault my bespectacled eyes spy in the background?

 

[Scepticalscribe]

Pasta All'Amatriciana (preapred by your humble scribe).

Guanciale, San Marzano (tinned/canned) tomatoes, a glass of white wine, some pasta cooking liquid, sea salt, freshly ground black pepper, some grated (by me) Pecorino Romano, and - finally - pasta, plus, of course, time and heat.

Easy, gentle (not at all stressful) cooking and a delicious dinner.

 

[Scepticalscribe]

This evening, dinner is (homemade) Pasta e fagioli.

 

[Scepticalscribe]

Pasta e fagioli:

Apart from the classic soffritto to start (finely diced celery, carrot and onion - to which was added an exceptionally generous quantity of minced garlic, at least a head, softly and slowly sautéed in a mix of olive oil and some butter), some finely diced guanciale (where has this treasure been all of my life?) were also added, as were sea salt, and freshly ground black pepper.

The beans were from a tin (a can) courtesy of the splendid San Marzano company (cannellini beans), which have become surprisingly difficult to obtain, but I am busily consuming some of my store cupboard staples before setting about replacing them; next, I added several ladles of pasta cooking liquid to this glorious mix, and finally, the (cooked) pasta was added to the sauce.

 

[Mellofello808]

Mexican night.

Homemade Hhilies Rellenos

Carne asada with from scratch tortillas, pickled onions, cojita, and Oaxaca cheeses etc

Elote style Mexican corn, and fajita veggies off of the plan ha (griddle)

Chipotle refried beans

Desert was Tres Leches cake (from the bakery)

 

[Scepticalscribe]

Tonight's dinner took the form of a peasant classic from Southern Europe: Cannellini beans and potato soup/broth - Italian cuisine and Spanish cuisine both offer us versions of this dish.

This dish requires a relatively deep sauté pan, one to which you have a lid.

Essentially, one starts with the soffritto - finely diced carrots, celery, (de-stringed) and onion, to which I added around eight fine fat cloves of garlic, very finely sliced, all sautéed in olive oil, nice and slowly.

Once they had softened (sea salt and black pepper added to taste), I added diced (and peeled) potatoes, potatoes that I had rinsed out a few times, (as one does with rice, and for the very same reason) to remove some of the starch.

The diced potatoes were added and stirred into the soffritto; you can add a little more olive oil if necessary.

Next, add the stock, which you bring to a boil, then reduce slightly, adding a lid to your dish in such a way that you allow the steam to escape.

Once the diced potatoes are soft to the point of a knife, add the cannelllini beans; I used Spanish cannellini beans, from a jar. Let them cook for around five minutes.

This is when you add some spinach, (or chard), having already washed it and shredded it prior to introducing it to the pan. The spinach (replace the lid) will be ready in under five minutes.

In the absence of any other herb, once I had ladled this into a bowl, I sprinkled some finely chopped fresh parsley to this dish. Very tasty, and a dish that will keep well.