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What is/was for dinner?

2019-07-15 19.27.56.jpg

coho Salmon from Lake Ontario, Smoked and turned into spread along with veggies and Hardtack, Toasted 4 day old Baguette and some processed cracker that sucked.

Yes it seems me and my wife need our own spreader even though we share everything else like nothing, so strange. Hungry I suppose.
 
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Preparing a chicken curry: Free range (and organic) thighs and drumsticks being browned, and sautéed in the copper sauté pan, with salt, pepper, and a little sugar added.

Grated ginger, (about a thumb), very finely chopped chilli pepper (roughly half a pepper) and a full head of garlic (peeled and roughly chopped) lie in their separate dishes.

Onions have been roughly chopped; carrots diced; cherry tomatoes halved, salted and peppered - all await in their respective dishes.

Turkish apricots are also in their dish.

Curry powder, and tumeric are in their containers; the stock has been prepared in its jug, and the cream is still in the fridge.

And then, when this has been allowed to merge, mix and marry, for a sufficient period of time, I shall prepare some basmati rice to accompany the dish.
 
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@Scepticalscribe There's something really nice about plain drumsticks or thighs, salted and peppered and paprika'd and cayenned'd, browned skin side down with browned onions. Really simple, but really nice with baked or roasted potatoes. Nothing over the top or fancy, but something you could prepare and enjoy. Maybe even a bit of rosemary for fragrance.
 
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Zenithal said:
@Scepticalscribe There's something really nice about plain drumsticks or thighs, salted and peppered and paprika'd and cayenned'd, browned skin side down with browned onions. Really simple, but really nice with baked or roasted potatoes. Nothing over the top or fancy, but something you could prepare and enjoy. Maybe even a bit of rosemary for fragrance.
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That sounds delicious.

However, I appear to be unable to cook onions without thinking to add - um - something such as a head (rather than a few cloves) of garlic.

The aroma when garlic cloves (especially of young "wet" or spring, or new, garlic) hit the pan with the onions already in richly sautéed residence, is nothing short of divine.
 
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Scepticalscribe said:
That sounds delicious.

However, I appear to be unable to cook onions without thinking to add - um - something such as a head (rather than a few cloves) of garlic.

The aroma when garlic cloves (especially of young "wet" or spring, or new, garlic) hit the pan with the onions already in richly sautéed residence, is nothing short of divine.
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Which reminds me. You must buy Salt, Fat, Acid, Heat by Samin Nosrat. I bought it two Christmases ago and it's wonderful.
 
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Last night, I dined on spicy Italian sausages, and mashed potatoes (made from organic new potatoes), with copious amounts of butter, and plenty of finely diced French onion and finely chopped parsley.

Mashed potato needs a very generous hand with herbs and butter, I find, otherwise, it runs the risk of being both too dry and perhaps, a little bland.

But, perfect for a wet, and cold Sunday in July.
 
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Scepticalscribe said:
Last night, I dined on spicy Italian sausages, and mashed potatoes (made from organic new potatoes), with copious amounts of butter, and plenty of finely diced French onion and finely chopped parsley.

Mashed potato needs a very generous hand with herbs and butter, I find, otherwise, it runs the risk of being both too dry and perhaps, a little bland.

But, perfect for a wet, and cold Sunday in July.
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Finally some wet and cold cooler weather has landed here, so a toasted cheese and bacon sandwich and a mug of tomato soup w/ tabasco and lemon juice have sold themselves in as perfect for lunch.

Now that I'm on that kind of a roll, who knows what may come to hand when I start rummaging around for supper ideas. I did just get more small red potatoes thinking to make a salad of some of them with an egg in the hotter weather... then it got too hot even to contemplate putting a fire under water long enough to cook them up.

Today those potatoes are talking to me from inside the cupboard and I'll probably succumb by time I get serious about another meal. If the sun comes back out though, then all bets are off and I'll revert to thinking that a salad of cucumbers and tomatoes is what's for supper.

I agree one can't stint on butter w/ potatoes when serving them hot. It's one situation I don't try to get by using even very nice olive oil if the potatoes are to star on the plate.
 
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Chateau moi, pasta puttanesca (complete with anchovies, around 10 cloves of garlic, pitted olives, capers, finely diced chills, two dishes pf roasted cherry tomatoes, one finely chopped onion - all the vegetables organic, puttering away in their copper dish, along with a few large spoons of the stock from the pasta and a generous squeeze of tomato puree) is almost ready.

The spaghetti has been dressed with black pepper and olive oil.
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LizKat said:
Finally some wet and cold cooler weather has landed here, so a toasted cheese and bacon sandwich and a mug of tomato soup w/ tabasco and lemon juice have sold themselves in as perfect for lunch.

Now that I'm on that kind of a roll, who knows what may come to hand when I start rummaging around for supper ideas. I did just get more small red potatoes thinking to make a salad of some of them with an egg in the hotter weather... then it got too hot even to contemplate putting a fire under water long enough to cook them up.

Today those potatoes are talking to me from inside the cupboard and I'll probably succumb by time I get serious about another meal. If the sun comes back out though, then all bets are off and I'll revert to thinking that a salad of cucumbers and tomatoes is what's for supper.

I agree one can't stint on butter w/ potatoes when serving them hot. It's one situation I don't try to get by using even very nice olive oil if the potatoes are to star on the plate.
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I don't mind using very good olive oil with potatoes - along with chopped herbs; but, my rule is not to stint on either olive oil or butter when serving them with potatoes, or bread.
 
In a heat wave here. Currently warming up to dinner with several crisp beers and a half bottle of very cold white wine.
 
Zenithal said:
In a heat wave here. Currently warming up to dinner with several crisp beers and a half bottle of very cold white wine.
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Together?

I love my beer, and am most partial to my wine, but they - the charming and delightful products of the Grape and the Grain tend to be consumed on separate nights.

Anyway, do enjoy.
 
Scepticalscribe said:
Together?

I love my beer, and am most partial to my wine, but they - the charming and delightful products of the Grape and the Grain tend to be consumed on separate nights.

Anyway, do enjoy.
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An hour or two apart. I'm one of those people whose bodies don't reject such mixing. I know people who become ill drinking both on the same day or close, or consuming spirits such as scotch and vodka, or cognac and tequila. On the other hand, I have that issue with certain food combinations. Nothing I've ever been able to pinpoint, though.

In my university days, we'd sometimes drink with a professor or two if they were open to being bought a drink. One noted how I didn't manage to fall ill and seemed fine even after a night of heavy drinking which left others wiped out energy wise.

Some combinations have a caffeine like effect on me. I noticed it years ago around Christmas time that left me wide away for about 2 days before beginning to feel tired. I had stopped drinking the first evening and felt fine with sober, well rested reflexes.


And, yes, I got your PM. Sigh. We shall see about that rodent problem then.


Edit: Wine was a crisp New Zealand white. Grassy flavor, tart punch on finish. Not bad, actually. Wouldn't buy it again though.
 
Zenithal said:
An hour or two apart. I'm one of those people whose bodies don't reject such mixing. I know people who become ill drinking both on the same day or close, or consuming spirits such as scotch and vodka, or cognac and tequila. On the other hand, I have that issue with certain food combinations. Nothing I've ever been able to pinpoint, though.
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Well, I have learned from bitter (hard earned) experience, that mixing the products of the Grape with those of the Grain on the one day is not especially conducive to my state of health the following day.

And spirits - such as scotch or vodka or gin - are not really my proverbial cup of tea either, which means I hardly ever (which really means almost never) touch them.

Now, as for food combinations, I seem have been blessed with a robust digestive system.
 
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Scepticalscribe said:
Well, I have learned from bitter (hard earned) experience, that mixing the products of the Grape with those of the Grain on the one day is not especially conducive to my state of health the following day.

And spirits - such as scotch or vodka or gin - are not really my proverbial cup of tea either, which means I hardly ever (which really means almost never) touch them.

Now, as for food combinations, I seem have been blessed with a robust digestive system.
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Yeah, odd that. As I said, I've never taken issue with combinations or heavy drinking. I can count the number of times I've felt ill from drinking on a hand or close to it. I've out-drank Russians and other East Europeans who passed out long before I began to feel numb and warm. I was friends at one time with people who thought I was throwing the drink over my shoulder until they checked the ground. Do I drink as much as then? No. Heart burn is what keeps me from doing it. And it's my major weakness. I'm a miserable person when I have it.


But food? Hah. I'm okay with most food, but sometimes my body will reject certain combinations as I said or it won't sit well with me. Some foods are simply not for me and I refuse to consume them.
[doublepost=1563969986][/doublepost]Actually, no, I have mixed feelings on calimocho. I don't remember it sitting well with me when I went to Spain when I was younger. A similar drink, tinto de verano I'm pretty sure I somewhat liked. I opted for plain sparkling mineral water on the cheap plonk they drink outside of special events where they bother to drink good stuff. Tinto de verano was refreshing, to my memory, in that for lack of a better word, ****** summer.
 
Dinner will be cold fish: Prawns, crab, and smoked eel, served with a tomato and fruit salad, and roasted potatoes.

Have already made the Marie Rose sauce.

A white Burgundy to accompany.
 
anika200 said:
Hmm, have to look that one up. It all sounds fantastic and what a treat.

Picking Maryland blue crabs today, they turn red after you have them cooked. I picked up this half bushel of small, medium steamed to go at the local crab shack.

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That looks gorgeous.

Marie Rose sauce is also known as "prawn cocktail" sauce.

I prepare it with good quality Mayonnaise (Stokes rather than Hellman's), and good quality ketchup (again, Stokes), roughly in a two to one (though I taste to check) proportion.

Then, I will add either a spoon of double cream, or natural yogurt, a dash of lemon juice, salt, black pepper, and several dashes of sweet, smoked, Spanish paprika.
 
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