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What is/was for dinner?

KaliYoni said:
If you haven't had, I like this VV. It's buttery, smooth, and fun to drink!

Broadbent - Vinho Verde - Broadbent Selections

broadbent.com broadbent.com
(the white, not the rosé)
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Party was great - Posole crushed it.
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The tamales were fine but I missed my own as I use the pork fat and braising broth in my masa which amps them up a few notches. The premade were good though with a nice creamy masa. Kids ate pizza and played downstairs and adults hung out upstairs and we played a game called “What Am I”. It was a lot of fun and all the family’s kids came upstairs to play with us.

Thanks for the VV recommendation. We had that wine last night actually. Ricardo & his wife brought a couple bottles and that was one. The other was a Rose’ of some type but we drank that one fast and I don’t recall who it was (my wife prefers reds this time of year so lots of Burgundy region wines) I usually go for Espiral Vinho Verde as it is always an affordable & balanced bottle and always stocked to the ceiling at TJs. I also like Gazela to switch it up. Broadbent is here but I have to go to Uptown to Total Wine to get it. Our grocers in my area all have big wine selections so I’ll keep an eye out however but I only recall seeing Broadbent at TW.

Are there any other VVs you like & reccommend?
 
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Certificate of Excellence said:
other VVs you like & reccommend?
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I have to admit that Broadbent became my locally available favorite so quickly, I don't really have any others to talk about. My early exposure to VV was by the glass in Portugal so I don't recall any of the names, ha. I've also had the Espiral but the store that stocks the Broadbent is closer to me than Trader Joe's so Broadbent wins out on the convenience front too!

I'm going to try to find the Gazela since you like it.
 
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KaliYoni said:
I have to admit that Broadbent became my locally available favorite so quickly, I don't really have any others to talk about. My early exposure to VV was by the glass in Portugal so I don't recall any of the names, ha. I've also had the Espiral but the store that stocks the Broadbent is closer to me than Trader Joe's so Broadbent wins out on the convenience front too!

I'm going to try to find the Gazela since you like it.
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I was introduced to Gazela around 2009. I had just met my future wife and was at a WholeFoods that was down the street from the Kitchen I worked at picking up some charcuterie, cheese and baguette for a date in the mountains but needed a nice refreshing wine for the stone fruit I had which typically I’d grab a Gewürztraminer. Anyhow I wasn’t made of money at the time on a sous chef wage and ran across Gazela on ad for maybe $5 a bottle lol so that’s what I went with.

We both loved it - both Gazela and Vinho Verde and have been drinking it as a summer favorite ever since (all year favorite for me lol). On a side note, the majority of VVs that I’ve bought and enjoyed are all $12 and under bottles even in 2025 and as such, quite a nice and affordable bottle/style. I have four bottles of VV in my wine fridge at the moment.
 
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I just ate şirdan, lentil soup, and mumbar (stuffed intestines). I drank the lentil soup with trotters broth. It has countless benefits. It acts as collagen. I ate mumbar. Mumbar is a type of stuffed dish made by stuffing rice inside a sheep's intestine. Mumbar also has the ability to clear out infections in the intestines and stomach.

Now let's talk about şırdan. Şırdan is the last of the four chambers in the stomach of ruminants (sheep or lamb). It is a dish made by stuffing it with spiced rice, sewing it up with string, and cooking it in tomato paste broth. Mumbar and Şırdan are unique to Adana, the heart of the Cilicia region, and are dishes that were accidentally discovered by Alawi Arabs and Turkmens in Cilicia in the 14th century. Şırdan and mumbar are dishes belonging to Turkish cuisine. Şırdan has the property of preventing the metastasis of stomach or intestinal cancer.
 
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Obviously some very serious cooks on this thread, so I wanted to post this "technique" thread here as I learned more about making stock in 17 minutes than I knew from 45 years of tinkering:


Guy gave up on his Chemistry PhD, and got a job in a UK restaurant called The Fat Duck, which subsequently was named the best restaurant in the world. The consommé that comes out of it is crystal-clear, and quite simple to do.
He then later figured out a way (with the help of a German scientist) how to chill the stock so that it gelled clear, for some really fahncy dishes.

I now understand why one would cool a pressure cooker via "natural release" vs "Quick release". The video is also very well done/edited, and I subscribed. Enjoy.
 
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BotchQue said:
Obviously some very serious cooks on this thread, so I wanted to post this "technique" thread here as I learned more about making stock in 17 minutes than I knew from 45 years of tinkering:


Guy gave up on his Chemistry PhD, and got a job in a UK restaurant called The Fat Duck, which subsequently was named the best restaurant in the world. The consommé that comes out of it is crystal-clear, and quite simple to do.
He then later figured out a way (with the help of a German scientist) how to chill the stock so that it gelled clear, for some really fahncy dishes.

I now understand why one would cool a pressure cooker via "natural release" vs "Quick release". The video is also very well done/edited, and I subscribed. Enjoy.
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Super fun vid. Thank you for sharing - liked and subscribed :) I like this guy a lot. I cannot get around how wasteful it is though to use the entirety of a roasted chicken to produce a stock or consommé. Fundamentally that is so wasteful to me. I certainly respect the process he discovered and refined & the science behind it. I will always make my stocks from what is effectively waste product; making something delicious from nothing effectively (outside of my time, skill and effort).

$6.00 worth of scrap can make me gallons of delicious and velvety culinary jelly. Nothing that goes into my stock pot is edible on its own ie: roasted or raw bones, knuckles, skins, stems, peels, cores etc. The edible food stuff meat & vegetable fleshes all go into the dish to nourish body and soul, not as a discard of a simple stock or sauce production.It is a philosophical distinction I’d love to talk to him about sometime actually :)

What I am most impressed with is his use of pressure to maintain a clear stock. That lesson is IMO pure gold and one I hope is currently taught in vocational Culinary programs. It’s not necessary but as anyone in the industry knows, time is money and this saves an absurd amount of it as well as effort.
 
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Oh yeah, the brunoise consommé at the end was just beautiful. 30+ years ago, at one of my first kitchen jobs, I was part of an AM prep/production crew. Ultimately I was charged with building a meatball wedding soup course for a large dinner party that week ... I want to say 30 guests? Something like that. Anyhow, his consommé looked almost identical to mine (brought back vividly to my minds eye this memory). Aside from it having these tiny & delicious pork meatballs that would slowly meander around the bottom of the bowl, I took the time to cut out flower garnishes made of a just set, super-tender egg custard that I floated in the consommé. We served it in a really wide bowl for a dramatic presentation, and the little flowers had *just enough* air bubbles trapped inside them that they would float mid-consomme; suspended about 3/4 inch off the bottom of the bowl and the consommé itself was crystal clear. To clarify my consommé I used a raft but not of pureed meat, rather I used parsley stem, carrot peel and celery vein waste mixed in a bunch of egg whites. Watching one of those things drop & disappear into a stock and then a minute or so later set and just float right to the top like some deep sea creature is quite entertaining. Anyways, that was and still is a favorite culinary memory of mine :)
 
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Certificate of Excellence said:
I cannot get around how wasteful it is though to use the entirety of a roasted chicken to produce a stock or consommé. Fundamentally that is so wasteful to me.
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I'd agree. Although I also suppose there is an argument that things don't have to be either/or--one might different stocks at different times and for different purposes...

I remember my mother made stock for vegetable soup using mostly ”good" ingrediants (not scraps)--but they were cheap ingrediants, like onion. She'd buy soup bones, but they were cheap. At one point, the store sold them as "bones for your dog.." He'd get them, but only after they'd been used for stock, first.

I remembered a cooking video that promoted vegetable soup as a way of using up vegetables one needs to get rid of.

 
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Today is Christmas Eve, and in Norway this is the day we celebrate Christmas, usually with a family(-ish) dinner, and exchange of gifts afterwards.

There are - basically - three main dishes consumed, traditionally, and the main schism is between Svineribbe** (mostly in Eastern Norway) and Pinnekjøtt (mostly in Western Norway). In addition there are a minority having fish, mostly cod, either fresh, salted or the more "sinister" Lutefisk, which is dried cod which is cured in lye. That last one is an acquired taste, to say the least.

** This is a link to the Norwegian wikipedia, which again links to the English article for Pork belly, which isn't 100% correct, IMHO. The "ribbe" is mostly the side of pork including the ribs. This means that the vast majority - roughly 90% of Norwegians - eat ribs for Christmas, either from pork or lamb.

I live in Western Norway, and we're having Pinnekjøtt, with potatoes and puréed rutabaga, as usual.

NTB_BSnLi82-KKU-1611497.jpg
Image from Sogn Avis, that was listed as CC in a DDG image search, so hopefully it's OK to share here?
 
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Mitthrawnuruodo said:
Today is Christmas Eve, and in Norway this is the day we celebrate Christmas, usually with a family(-ish) dinner, and exchange of gifts afterwards.

There are - basically - three main dishes consumed, traditionally, and the main schism is between Svineribbe** (mostly in Eastern Norway) and Pinnekjøtt (mostly in Western Norway). In addition there are a minority having fish, mostly cod, either fresh, salted or the more "sinister" Lutefisk, which is dried cod which is cured in lye. That last one is an acquired taste, to say the least.

** This is a link to the Norwegian wikipedia, which again links to the English article for Pork belly, which isn't 100% correct, IMHO. The "ribbe" is mostly the side of pork including the ribs. This means that the vast majority - roughly 90% of Norwegians - eat ribs for Christmas, either from pork or lamb.

I live in Western Norway, and we're having Pinnekjøtt, with potatoes and puréed rutabaga, as usual.

View attachment 2590558
Image from Sogn Avis, that was listed as CC in a DDG image search, so hopefully it's OK to share here?
Click to expand...
Happy Christmas, and do enjoy your Yueltide feast.
 
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anika200 said:
I for one am going to keep making stock the old fashioned way, I do not mind a cloudy stock or soup.
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I rarely take the time to clarify a stock beyond running it through a chinois and cheese cloth at home lol. I can’t be bothered to do it haha :D

I am however very intrigued with the use of pressure to prevent clouding, so I think the next time I get my freezer stock bags filled up with bones, knuckles and vegetable waste, I’ll experiment with that for sure. Really for me, the potential hangup there is the size of my smaller pressure cookers BUT in his demonstration, he had no significant volume loss, where as I’d use my big multi gallon stock pots traditionally exactly because of the large volume loss from evaporation/reduction. Anyways, if it goes as he demonstrates, yields should be pretty similar say within a quart or so - so the time savings alone would be pretty fantastic and if it reduces clouding, that’s an added bonus. Anyways, should be a fun experiment. I’ll report back when I do it :)
 
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Mitthrawnuruodo said:
Today is Christmas Eve, and in Norway this is the day we celebrate Christmas, usually with a family(-ish) dinner, and exchange of gifts afterwards.

There are - basically - three main dishes consumed, traditionally, and the main schism is between Svineribbe** (mostly in Eastern Norway) and Pinnekjøtt (mostly in Western Norway). In addition there are a minority having fish, mostly cod, either fresh, salted or the more "sinister" Lutefisk, which is dried cod which is cured in lye. That last one is an acquired taste, to say the least.

** This is a link to the Norwegian wikipedia, which again links to the English article for Pork belly, which isn't 100% correct, IMHO. The "ribbe" is mostly the side of pork including the ribs. This means that the vast majority - roughly 90% of Norwegians - eat ribs for Christmas, either from pork or lamb.

I live in Western Norway, and we're having Pinnekjøtt, with potatoes and puréed rutabaga, as usual.

View attachment 2590558
Image from Sogn Avis, that was listed as CC in a DDG image search, so hopefully it's OK to share here?
Click to expand...
My youngest is still sick so I’m at home with him while my wife took the older boys to mass for their Jesus story pageant (they are Shepards). Kinda sad to miss it but It was guaranteed many pictures would be taken & my youngest while on the mend still needs his rest. Anyhow after this, they and my folks will be coming over for Christmas Eve dinner which I am in the process of preparing - Green chile chicken Enchilada casserole & stewed pinto beans. I just finished frying the corn tortillas and making the filling.
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Dinner should be around 5:30ish so I’ll get this assembled & put this in around 4:30.
 
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WriteNow said:
I'd agree. Although I also suppose there is an argument that things don't have to be either/or--one might different stocks at different times and for different purposes...

I remember my mother made stock for vegetable soup using mostly ”good" ingrediants (not scraps)--but they were cheap ingrediants, like onion. She'd buy soup bones, but they were cheap. At one point, the store sold them as "bones for your dog.." He'd get them, but only after they'd been used for stock, first.

I remembered a cooking video that promoted vegetable soup as a way of using up vegetables one needs to get rid of.

Click to expand...
I think for most home cooks, amassing enough scrap is hard. First you sacrifice limited freezer space and secondly one really needs to cook *alot* to amass the volume of scrap needed, so the reality is unless you cook at home 5-6 days a week for multiple people, you probably aren’t going to get enough scrap to consistently supply yourself with enough stock for your kitchen needs without using the entire aromatics - carrots/celery/onion/parsley etc.

I do like a good one pot meal when I can get away with it & while I’m not much of a vegetable soup lover, my wife IS so I end up making it often styled loosely after a Provençal chicken & white bean stew but subbing potatoes or cauliflower or both for the chicken.
 
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Mitthrawnuruodo said:
Today is Christmas Eve, and in Norway this is the day we celebrate Christmas, usually with a family(-ish) dinner, and exchange of gifts afterwards.

There are - basically - three main dishes consumed, traditionally, and the main schism is between Svineribbe** (mostly in Eastern Norway) and Pinnekjøtt (mostly in Western Norway). In addition there are a minority having fish, mostly cod, either fresh, salted or the more "sinister" Lutefisk, which is dried cod which is cured in lye. That last one is an acquired taste, to say the least.
Click to expand...
Heh, my Dad's side of the family were Norwegian immigrants, and lutefisk was a star item at Christmas dinner. My Mom (the German side!) and my sister loved it, my Dad and I, nah. Something that can slide down your throat before you even have a chance to swallow it, well, I'll take a pass.
My sister and Mom used to make a pilgrimage to a tiny Lutheran church in Renner, SD, USA every Christmastime for their Lutefisk Supper; now that Mom's gone, don't know if Sis gets her annual Lutefisk Fix; have to bring that up when we call tomorrow.
 
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