What is/was for dinner?

[Scepticalscribe]

München again.

No one does rib sticking eat until you fall over better than Bavarians.

Schweine Hackse, Knödel…

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As much as I like Kaiserschmarren I could not contemplate a full portion, so we shared.

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The Schweine Hackse looks amazing (and I would imagine that the sauce is sublime); personally, I am not a massive fan of Knödel as I find them very heavy, and prefer noodles or potatoes with such a dish.

However, the dish of Kaiserschmarren does look enticing.

Do enjoy and thanks for sharing.

 

[0388631]

Fiery chilli?

Mine had a little heat, but was soothing, with some - slightly more than a hint of heat - and delicious.

Better tasting, as always, on the second day.

If you want. I didn't make chili. I was suggesting you could make a shepherd's pie instead of the traditional meat base. I forgot to quote your post.

I like white chili, too. I think chicken, duck or turkey goes well with many peppers, sweet or spicy. It's a very delicious flavor combination.

 

[Scepticalscribe]

If you want. I didn't make chili. I was suggesting you could make a shepherd's pie instead of the traditional meat base. I forgot to quote your post.

Ah, mea culpa.

I had misunderstood your meaning when you wrote of "making" a big batch of chilli.

Actually, I had assumed that you meant that you were making a batch of chilli, rather than a general statement that if one prepared a big batch of chilli, one could use it in a shepherd's pie subsequently to vary how you consume it.

 

[0388631]

Ah, mea culpa.

I had misunderstood your meaning when you wrote of "making" a big batch of chilli.

Actually, I had assumed that you meant that you were making a batch of chilli, rather than a general statement that if one prepared a big batch of chilli, one could use it in a shepherd's pie subsequently to vary how you consume it.

LOL, no, I made chili a few weeks ago, I believe. I don't remember. I should have been clearer but I rushed my post. I don't think the weather warrants chili as we're due for another blistering week very soon. I'll keep that for a very cold day. I'll probably make cassoulet in the coming weeks.

I spotted a 2.2 kg tub of organic ricotta at the grocers the other day. I wanted to get it but I'd need more than pastas to buy it.

 

[Scepticalscribe]

LOL, no, I made chili a few weeks ago, I believe. I don't remember. I should have been clearer but I rushed my post. I don't think the weather warrants chili as we're due for another blistering week very soon. I'll keep that for a very cold day. I'll probably make cassoulet in the coming weeks.

I spotted a 2.2 kg tub of organic ricotta at the grocers the other day. I wanted to get it but I'd need more than pastas to buy it.

Well, it has been unseasonably cold (12-14) here for the past month and a half, so a spot of chilli was very welcome and greatly appreciated.

Cassoulet? Yum.

Love it.

That is a real autumn dish.

 

[Apple fanboy]

Chicken, rice and green beans with baby corn.
I had a mushroom sauce with mine.

 

[RootBeerMan]

Tuna salad sandwich.

Absolutely nothing wrong with a nice tuna sandwich! Here's one of my favourite recipes for tuna, these days. I hesitate to think how many versions I've made over the years, many in the restaurants I worked in. This one's so good, though!

https://www.seriouseats.com/recipes/2016/06/classic-tuna-salad-sandwich-recipe.html

 

[Scepticalscribe]

Absolutely nothing wrong with a nice tuna sandwich! Here's one of my favourite recipes for tuna, these days. I hesitate to think how many versions I've made over the years, many in the restaurants I worked in. This one's so good, though!

https://www.seriouseats.com/recipes/2016/06/classic-tuna-salad-sandwich-recipe.html

That recipe sounds delicious, and it includes anchovies........yum.

 

[Scepticalscribe]

Poached eggs, (fresh, free range, organic), with ciabatta, sparkling mineral water, and (relatively) freshly prepared pomegranate juice.

 

[Apple fanboy]

Spinach and ricotta fresh pasta with sweet corn, vegetarian sausages, cheddar cheese and a creamy mushroom sauce.

 

[Scepticalscribe]

Reading recipes for oxtails.

 

[0388631]

Spinach and ricotta fresh pasta with sweet corn, vegetarian sausages, cheddar cheese and a creamy mushroom sauce.

Normally I'd knock you for eating vegetarian sausages as would I to anyone, but I recently was curious about them and bought some organic ones that came highly recommended. Not bad. The ones I had were rich in mushrooms and other umami laden vegetables and grains. Obviously didn't taste like a sausage, but in a sandwich, which I'd made, it was hard to tell.

If you're not a regular consumer of typical sausages, which use basic spices, I doubt you could tell after a few bites let alone an entire sandwich. There's an organic sausage brand I'll sometimes pick up that uses large swaths of basic, sundried tomato and buffalos milk mozzarella in it and I can almost never tell I'm consuming pork.

I'm the type of person who's tried many foods of many cultures just to see what something tastes like sans extreme stuff. If I were one day asked to give up sausages for a healthier option, there's a few brands I'd reach for or ask my butcher to develop something for me (they do for other long time customers).

That said, I don't eat much pork now compared to when I was younger or even generations prior to me. I prefer ribs, pork loin fillet (the smaller portion), and leaner trims of shoulder. I don't really like chops and don't know why anyone would consume them. Even when cooked to proper temperature and not overdone, they're lifeless.

There's a place near work that does Goan curries. They offer pork shoulder or trimmed chop for their pork vindaloo. I've had both. Shoulder wins every time. I usually opt for a bowl of varan before my main dish. Just so I feel a bit healthy eating lentils even if it's full of clarified butter and other "bad" things.

 

[anika200]

Poor man's crab cakes (Zucchini based) with actually crab meat (frozen meat from when we picked a couple dozen back in June) and I also made crab spread (cream cheese based with shredded carrots, chives, old bay seasoning, peppers, garlic, Worcestershire) and baked it for 30 minutes, served on multi-grain French type baguette.
It was fun to make and eat too.

 

[kazmac]

Been eating carby crap the past two days. Dinner was two bowls of Kix-like corn puff cereal with freeze dried mango and almond milk. Of course if I hadn’t eaten two bags of blue corn chips, veggie pizza, lettuce and tomato sandwiches and onion rings since yesterday, I could forgive the lapse into cereal.

I have to go eat salad now. Actually, that should read I also want to eat salad now.

 

[anika200]

two bags of blue corn chips, veggie pizza, lettuce and tomato sandwiches and onion rings

Tomato Sandwich, mmmmm.

 

[0388631]

All I got from that was, "They still make Kix?" I used to use Kix as a cheap bait when fishing freshwater.

I think the only American breakfast cereal I've ever consumed in large numbers was Cheerios, the plain kind, and bran flakes cereal. I'll stick with porridge or muesli for anything else.

 

[Scepticalscribe]

Tomato Sandwich, mmmmm.

If the tomatoes have met with sunshine (or the application of heat) in their yes, then, this should be delicious, with a little salt, pepper, perhaps some chives, and maybe a little mayo or olive oil.

 

[Apple fanboy]

Normally I'd knock you for eating vegetarian sausages as would I to anyone, but I recently was curious about them and bought some organic ones that came highly recommended. Not bad. The ones I had were rich in mushrooms and other umami laden vegetables and grains. Obviously didn't taste like a sausage, but in a sandwich, which I'd made, it was hard to tell.

If you're not a regular consumer of typical sausages, which use basic spices, I doubt you could tell after a few bites let alone an entire sandwich. There's an organic sausage brand I'll sometimes pick up that uses large swaths of basic, sundried tomato and buffalos milk mozzarella in it and I can almost never tell I'm consuming pork.

I'm the type of person who's tried many foods of many cultures just to see what something tastes like sans extreme stuff. If I were one day asked to give up sausages for a healthier option, there's a few brands I'd reach for or ask my butcher to develop something for me (they do for other long time customers).

That said, I don't eat much pork now compared to when I was younger or even generations prior to me. I prefer ribs, pork loin fillet (the smaller portion), and leaner trims of shoulder. I don't really like chops and don't know why anyone would consume them. Even when cooked to proper temperature and not overdone, they're lifeless.

There's a place near work that does Goan curries. They offer pork shoulder or trimmed chop for their pork vindaloo. I've had both. Shoulder wins every time. I usually opt for a bowl of varan before my main dish. Just so I feel a bit healthy eating lentils even if it's full of clarified butter and other "bad" things.

The trick is to make sure you don’t over cook them. Once they dry out they don’t taste very nice.

Also as long as you eat them within something else they are very similar. Real sausages would add a bit more flavour, but they are not a bad substitute for a lot less fat and calories.

 

[0388631]

The trick is to make sure you don’t over cook them. Once they dry out they don’t taste very nice.

Also as long as you eat them within something else they are very similar. Real sausages would add a bit more flavour, but they are not a bad substitute for a lot less fat and calories.

I can tell you that's true for any sausage. I've overcooked some sausages before under indirect heat. They lose flavor fast as if they oxidize. I once forget about an extra pair years ago and they'd turned into raisins in the grill. Heat shut off, but cooking under residual heat. Not tasty, texture was coarse and dry.

 

[Apple fanboy]

I can tell you that's true for any sausage. I've overcooked some sausages before under indirect heat. They lose flavor fast as if they oxidize. I once forget about an extra pair years ago and they'd turned into raisins in the grill. Heat shut off, but cooking under residual heat. Not tasty, texture was coarse and dry.

I can well imagine. I find giving them 5 minutes less than the cooking time on the packet says makes them taste better to me.

 

[Scepticalscribe]

Reading the previous posts, all I can think of is hot, fat, tasty, artisan sausages.

 

[Scepticalscribe]

Perusing oxtail recipes and preparing a marinade for oxtails in which they shall spend tonight prior to being cooked (for five to seven hours) tomorrow.

 

[Scepticalscribe]

The oxtails have been washed, steeped, drained and cleaned.

Now, they are bathing in a marinade, in a large dish, back in the fridge.

I spent a few hours yesterday evening (yes, the excitement of my life, - once upon a distant time on a Saturday evening, I would have been in a pub with friends, whereas now, I read books, listen to music, browse MR, and read recipes online, but it was actually very interesting), viewing videos about Jamaican oxtail dishes.

Most of them had a roughly similar marinade, and all suggested at least eight hours (though one or two cheated, admitting that they marinated the oxtails for a mere hour or two), preferably overnight, all agreeing that "the longer, the better". One video even suggested that the oxtails should wallow in the marinade for 24 hours.

I had most of the ingredients to hand, but not all. Pimentón had to stand in for chilli, and for the Jamaican spices, and I can add hot pimentón, to the sweet smoked that is already in the dish, should I think it requires this.

Other than that, the marinade includes: Diced peppers (red and green, I didn't have the yellow or golden ones), and finely diced onion, plus some finely diced tomato. (A tin of chopped tomato will work, also).

All of the recipes had some sort of minced garlic which came from a jar - something that I can indeed lay hands on, for the future; however, today, I merely minced a full head of garlic (in easy stages), in the sturdy metal Italian garlic mincer my mother brought me back from Italy as a gift over thirty years ago.

A thumb of ginger was grated, (most of the videos, again, used stuff from a jar).

I had allspice and oregano in little jars, - a teaspoon of each. Tomato puree, Worcestershire sauce, and tomato ketchup - roughly a tablespoon of each. Salt, pepper, and a little sugar. Pimentón. Some water. Stir and mix and massage.

Every few hours, I shall look in on it, and let it work its magic overnight.

Tomorrow, the actual cooking shall commence - browning the oxtails, adding some more onions and tomatoes and stock; and the marinade. Then, slow cooking for six to eight hours. Scallions and parsley towards the end; perhaps cannellini beans or butter beans as well.

 

[LizKat]

Tomorrow, the actual cooking shall commence - browning the oxtails, adding some more onions and tomatoes and stock; slow cooking for six to eight hours. Scallions and parsley towards the end; perhaps cannellini beans or butter beans as well.

That already sounds delicious. Thanks for describing your adventures with videos for the marinade!

I've gone completely in the lazy direction this weekend, in fact tonight's supper is based on my Lazy Girl Chili recipe. The tag comes from the fact I don't even sauté the onions in this dish, nor the green pepper either if I'm using one, they just go in the pot along with other ingredients including about as much olive oil as if the onions and pepper had met a sauté pan first.

This is a veggie stew kind of chili... featuring black beans, small white beans, corn, diced fresh or canned tomatoes, a chopped green pepper if I have one on hand, a yellow cooking onion, olive oil, water as needed, and seasonings to taste: cumin, some chili powder of choice, thyme, optionally some mild oregano, big splash of red wine vinegar, a tad of cane sugar and at the end maybe a little salt (mindful of whether the tomatoes, beans and corn were canned with salt). I use a 28oz can of tomatoes if I haven't fresh ones, and the 14-15oz size cans of beans and corn, usually around a cup or so of water. If I have cooked dried beans on hand I'll use those preferentially over canned ones.

I serve this dish various ways, over brown rice or next to a rice pilaf, or mixed with cooked short pastas, or by itself with crusty bread, crackers or "busted taco shells" lol... and the leftovers I have sometimes as a side to a rice pilaf and some veggie like French cut green beans.

Total prep time on this dish for me any more is about ten minutes: mix the ingredients into a three-quart nonreactive pot, bring to a boil, turn the heat down, then when it settles just partly cover and let simmer for awhile with an occasional stir. The olive oil should keep the beans from sticking in most pots as long as the heat is kept low. I use a Cuisinart triple-layer stainless steel pot with interior aluminum core that comes up the sides. It makes the pot heavy even when empty but it's a dream to work with for long-simmering dishes.

Like a lot of chilis, it's just as good or better next day, leftovers can be frozen... and I've been known to eat this stuff cold in summer with no accompaniment, sort of like an extremely hearty gazpacho.

 

[Scepticalscribe]

That already sounds delicious. Thanks for describing your adventures with videos for the marinade!

I've gone completely in the lazy direction this weekend, in fact tonight's supper is based on my Lazy Girl Chili recipe. The tag comes from the fact I don't even sauté the onions in this dish, nor the green pepper either if I'm using one, they just go in the pot along with other ingredients including about as much olive oil as if the onions and pepper had met a sauté pan first.

This is a veggie stew kind of chili... featuring black beans, small white beans, corn, diced fresh or canned tomatoes, a chopped green pepper if I have one on hand, a yellow cooking onion, olive oil, water as needed, and seasonings to taste: cumin, some chili powder of choice, thyme, optionally some mild oregano, big splash of red wine vinegar, a tad of cane sugar and at the end maybe a little salt (mindful of whether the tomatoes, beans and corn were canned with salt). I use a 28oz can of tomatoes if I haven't fresh ones, and the 14-15oz size cans of beans and corn, usually around a cup or so of water. If I have cooked dried beans on hand I'll use those preferentially over canned ones.

I serve this dish various ways, over brown rice or next to a rice pilaf, or mixed with cooked short pastas, or by itself with crusty bread, crackers or "busted taco shells" lol... and the leftovers I have sometimes as a side to a rice pilaf and some veggie like French cut green beans.

Total prep time on this dish for me any more is about ten minutes: mix the ingredients into a three-quart nonreactive pot, bring to a boil, turn the heat down, then when it settles just partly cover and let simmer for awhile with an occasional stir. The olive oil should keep the beans from sticking in most pots as long as the heat is kept low. I use a Cuisinart triple-layer stainless steel pot with interior aluminum core that comes up the sides. It makes the pot heavy even when empty but it's a dream to work with for long-simmering dishes.

Like a lot of chilis, it's just as good or better next day, leftovers can be frozen... and I've been known to eat this stuff cold in summer with no accompaniment, sort of like an extremely hearty gazpacho.

Well, none of the videos suggested sautéing onions (and possibly garlic, although there is a full head of garlic already minced in the marinade, and every video made clear that you add the marinade and its contents to the stock for the six to seven hours of cooking) in advance of actually commencing cooking, and then adding the sautééd onions to the stock, but this is a step I usually take, firstly, because I like onions, and secondly, because it gives a wonderful depth of flavour to just about every dish.

Rice will be served.