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What is/was for dinner?
- Thread starter Gutwrench
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A timeless classic, and delicious, too.
Sometimes, when out in a French café with my mother (in the days when she was still well and mobile and eagerly participating in life), she would have an almond (and/or chocolate) croissant with her cappuccino, whereas I (preferring savoury to sweet) would invariably treat myself to a croque monsieur with mine.
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Filet mignon, mashed potatoes, green beans and almonds.
Great price for quality beef at Costco, 4 pieces for $24. Filet Mignon is so thick, I had to pay more attention to get them cooked enough on the charcoal grill, but not too cooked. We like ours rare, tender and delicious. I’ve noticed that Kroger’s has beef with large discounts, but they tend to be crappy cuts of meat. Mashed potatoes (packaged from store, microwaved) and green beans frozen in a microwaveable package.
Great price for quality beef at Costco, 4 pieces for $24. Filet Mignon is so thick, I had to pay more attention to get them cooked enough on the charcoal grill, but not too cooked. We like ours rare, tender and delicious. I’ve noticed that Kroger’s has beef with large discounts, but they tend to be crappy cuts of meat. Mashed potatoes (packaged from store, microwaved) and green beans frozen in a microwaveable package.
I was perusing recipes online recently; green beans never taste as good anywhere outside of France, - where they are invariably excellent - so I looked up a few French recipes.
Essentially, it seems that you boil green beans, drain them, dunk them under cold water, (to stop them cooking further), then add them to a sauté pan with melted butter, and very finely diced onion/shallot - which is already softened (add a finely diced clove of garlic, already softened, too, if you like garlic) and then swiftly sauté the already cooked green beans in butter with the softened shallot/onion & garlic. Delicious.
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Scrambled eggs with kale & purple onions, salad and french fries.
A Spanish recipe for the vegetables (basically roasted potatoes - thinly sliced, and drizzled with olive oil, roasted cherry tomatoes and roasted shallots - all thinly sliced, all roasted together - salt and black pepper added - in a hot oven for around 40 minutes) served with fillets of turbot, sautéed in butter.
Delicious.
Delicious.
I don’t remember last night’s dinner. I worked late and only recall having some popcorn from a bag. Maybe some toast.
I know that feeling.
Some nights, it seems to be what is needed.
And yes, some nights - even though I am a pretty good cook/chef (and like food), I realise that cooking for one is not quite the same - and is not as much fun - as preparing a repast for friends and/or family.
I like a few of their products. That particular flavor is delicious. The American marque, Haagen Dazs, does a dairy coconut chocolate caramel that is very delicious if not strong on the coconut front.
I was craving some Pho today. There is this Pho shop nearby that I really like. He give you really good beef with the bone that is so soft it literally falls apart as you touch it. Probably the best Pho I have had in California. For an extra $1 you can get the good fresh noodles also instead of the cheap ones most restaurants throw in there. This place literally gives your soup that was made from cooking the beef with the bones. It takes them something like 6-8 hours to make the beef soup from scratch. They claim no MSG in it.
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I love great eggs. The best I bought were probably in Taiwan. Closest to them is from some guy in Newport Beach who sells them on the weekends. The Yolk on them is a nice dark orange. I go there when I can for my eggs.
Dinner was monkfish (initially, sautéed briefly in olive oil, and seasoned with pimentón, sea salt and black pepper, then removed from the pan); roasted cherry tomatoes, and sautéed diced onion, garlic (a head, sliced), and red pepper, in an olive oil base, seasoned with dissolved anchovies and pimentón, and a little chilli. To this was added the dish of roasted cherry tomatoes, and diced chorizo.
Then, Spanish paella rice (Bomba) was added, and coated with the oil and vegetables.
Stock - with saffron - was added next. After a further 15 or so minutes, the monkfish was returned to the dish, as were several Spanish red peppers, and this was allowed to bubble and simmer away until almost all of the stock had been absorbed. At that point, it was allowed to rest, covered, for a further five minutes.
Whereupon, dinner was ready.
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Much more exotic than mine!
You mentioned free range organic eggs. I just bought a 12 pack, twice as expensive as regular eggs, $3.80 vs $1.70. I report back as I see if I can notice any taste difference. I realize organic is supposed to mean no antibiotics so they should still be better for me even if I don’t notice a better taste.
However I think I just stepped into the future, and I’m impressed! Beyond Meat, it looks like beef, has the consistency of hamburger, tastes and chews like ground beef. And when cooked (4min per side, low heat), the insides still looked pink, which is how a I like my hamburgers. Compared to the veggie burgers I was eating 2 decades ago, this is amazing, yet I could not get the wife to try it. She had Taco Bell.
I highly recommend giving this a try. Two large burgers (in a package) were $5.80 but were on sale for $4.00. I could easily eliminate beef patties from my diet based on this experience.
I just stopped by the supermarket and had a look at Beyond meat but when I looked at the color it looked like beyond spoiled meat
I could not get myself to buy it. Looked like really dark brown meat that was beyond spoiled.It literally reminded me of what the Chinese did with the beef back in China and Taiwan after 2 days of sitting on the shelf when it didn’t sell. They added some soy sauce to it and chili sauce to cover the color and smell then sold it as seasoned beef
Who ever is responsible for marketing needs to rethink how this is marketed placed next to red meat at the Supermarket. The only time I saw something colored like this was cat food or dog food. We humans are not color blind. I could see this selling well though perhaps in China or Taiwan
Could your Beyond Meat have been old? The package I bought, it was pink.I just stopped by the supermarket and had a look at Beyond meat but when I looked at the color it looked like beyond spoiled meat
It literally reminded me of what the Chinese did with the beef back in China and Taiwan after 2 days of sitting on the shelf when it didn’t sell. They added some soy sauce to it and chili sauce to cover the color and smell then sold it as seasoned beef
Who ever is responsible for marketing needs to rethink how this is marketed placed next to red meat at the Supermarket. The only time I saw something colored like this was cat food or dog food. We humans are not color blind. I could see this selling well though perhaps in China or Taiwan
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You got lucky yours was pink
I didn’t see anything pink there lol..That was what I thought at first but then I saw the date was 9/11
although all the others were all not expired either but all looked very unappetizing to be honest. Honestly if they gave it to me for free and offered me $500 to eat it I would have passed on the offer. Just did not look right at all.
When they look like plant material it was not as important, but making them look like beef, they’d better be pink.You got lucky yours was pink
That was what I thought at first but then I saw the date was 9/11
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Personally, I don't actually eat all that much meat - moreover, I can see the (ethical, environmental) arguments for cutting back on meat and am somewhat sympathetic to them.
However, I could never conceive of eating - or wanting to eat - those patties.
If I am not eating meat, I consume vegetarian dishes, or fish dishes.
Just as I don't get decaff coffee, (I like caffeine, that is the point of coffee), alcohol free beers (again, I'd rather sip tea, or mineral water, than an alcohol free beer - alcohol is the point of a beer), I don't get these meat substitute patties.
If I want a patty - I'll treat myself to a proper burger; once a month, it's a wonderful treat.
However, I could never conceive of eating - or wanting to eat - those patties.
If I am not eating meat, I consume vegetarian dishes, or fish dishes.
Just as I don't get decaff coffee, (I like caffeine, that is the point of coffee), alcohol free beers (again, I'd rather sip tea, or mineral water, than an alcohol free beer - alcohol is the point of a beer), I don't get these meat substitute patties.
If I want a patty - I'll treat myself to a proper burger; once a month, it's a wonderful treat.
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A bit late, but here is last Sunday's Lunch:
Chicken Salad.
First, roast a decent sized organic chicken on a bed of thinly sliced onion and fennel.
Let it cool before pulling apart…
Poach a few eggs — laid the day before — so they poach perfectly.
Tear and slice a whole range of leaves and herbs — and a fat zucchini thinly pared into strips.
Dress it all simply with a bit of Olive oil and Balsamic — toasted nuts and seeds over the top.
Serve with some very strong home made Aïoli on the side.
Bon Appétit!
Chicken Salad.
First, roast a decent sized organic chicken on a bed of thinly sliced onion and fennel.
Let it cool before pulling apart…
Poach a few eggs — laid the day before — so they poach perfectly.
Tear and slice a whole range of leaves and herbs — and a fat zucchini thinly pared into strips.
Dress it all simply with a bit of Olive oil and Balsamic — toasted nuts and seeds over the top.
Serve with some very strong home made Aïoli on the side.
Bon Appétit!
Looks fantastic (and agree that poached eggs are best with freshly - or very recently - laid eggs). Excellent (and mouth-watering) pictures.
What recipe do you use for aioli? The concept of "very strong homemade Aïoli" appeals to me, for some strange, inexplicable reason. When preparing any dish that calls for garlic, my unit of accounting is the head of garlic (as in, how much of a head of garlic shall I use, some or all) rather than the clove.
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Most definitely agree on the garlic. I have a permanent vampire free radius of I suspect a mile or so.
We eat a lot of garlic…
My Aïoli uses a whole head of garlic, 1 egg yolk, a squeeze of lemon, big fat pinch of sea salt and about a 250ml (a cup) olive oil.
I pound the garlic and salt in my pestle and mortar — one of those huge granite ones you get in SE Asia.
Then when that is nice and pulpy I switch to a hand whisk and whisk in the egg… and then slowly, slowly I drizzle the oil… until the egg can't absorb anymore.
Add the lemon juice and taste for seasoning.
Most definitely agree on the garlic. I have a permanent vampire free radius of I suspect a mile or so.
We eat a lot of garlic…
My Aïoli uses a whole head of garlic, 1 egg yolk, a squeeze of lemon, big fat pinch of sea salt and about a 250ml (a cup) olive oil.
I pound the garlic and salt in my pestle and mortar — one of those huge granite ones you get in SE Asia.
Then when that is nice and pulpy I switch to a hand whisk and whisk in the egg… and then slowly, slowly I drizzle the oil… until the egg can't absorb anymore.
Add the lemon juice and taste for seasoning.
Thank you.
Sounds brilliant.
A head of garlic? Yum.
I have a nice granite pestle and mortar (made in India, bought in a shop with links to the aid agencies that sourced such stuff but subsequently shut down - a casualty of the financial crash - rent issues rather than sales issues I was given to understand) - actually, I have two, a large one and a small one.
This sounds as though it would be a very good way of actually using them.
Yes — two is the minimum one should own. Large and small for spices and stuff.
This one really is my second food processor. Curry pastes etc — just the right texture. I do believe there is a difference in texture between the (very convenient and fast) modern Magimix type blade choppers and the hand pummelled and squished versions. Just that little bit more texture and not the ultra smooth pastes… you may as well just buy a jar from the supermarket.