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What did you have for dinner? - Page 11

post #301 of 3288

aahhh, thanks (mahalo) FF!

the chicken is super easy, it's soy sauce and beer!

the Namasu is meant to be not a vinegar-y...

I'd love to share these recipes with you if you like...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #302 of 3288

I had planned on a shrimp and bay scallop ceviche to go with the chicken enchiladas.  Got home and realized I had forgotten to get any citrus - doh!  Enchiladas were good, and I know what I'll be snacking on tomorrow after I go to the market again.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #303 of 3288

I think we are going to make a Chef out of this Hawaii girl.

 

Kuan, the Chocolate Souffle looks great, one of my all time favorite desserts.

 

Cooked a Pork Butt all night low and slow.
Carnitas009.jpg
Cut it half, I cooked it with some peppers and garlic stuffed in side.
Carnitas012.jpg
then shredded it
Carnitas032.jpg
Then I went to the mexican market, bought some hot corn tortillas right off the tortilla press, and had a few. Dam they were good
Carnitas048.jpg

 

post #304 of 3288
Quote:
Originally Posted by kaneohegirlinaz View Post

aahhh, thanks (mahalo) FF!

the chicken is super easy, it's soy sauce and beer!

the Namasu is meant to be not a vinegar-y...

I'd love to share these recipes with you if you like...

I'd love to hear them. smile.gif

 

Tonight we had grilled top sirloin, grilled potatoes, and a red leaf lettuce. Simple but good!

post #305 of 3288

@ FF, I adapted a recipe from Aloha Brand Shoyu or Soy Sauce for the Chicken,

I use dark beer, brown sugar, and only half of the recipe for the two us ...

as for the Namasu, I followed this recipe, pretty much, I just don't squeeze out the extra water,

I just rinse the salt off and drain well...

I have Hawaiian Sea Salt, you could use Kosher Salt, which I have done in the past. 

As to the shapes of the cucumbers, daikon and carrots,

it just takes a little time and patience, but not hard and looks cute.

We had leftovers, so I took those to m Mother tonight and she was just over the moon!

(* please see the hyperlinks for the recipes, Mahalo-thanks)

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #306 of 3288

Thanks K-girl. I'll definitely have to try that chicken recipe. smile.gif

post #307 of 3288

cool.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #308 of 3288

Yesterday afternoon I made chicken salad using leftover grilled chicken and leftover fried chicken; also, a big pot of franks and beans based around a couple of cans of Bush's Original with some regular hot dogs (Linda and George like them) and some Russo/Armenian pork hot dogs (I like them).  Linda had the beans and wiens for dinner, I had both.

 

Sometimes we have ham sandwiches, or other coldcuts.  Linda likes P&P and Olive loaf, while I like just about anything. Sometimes it's not even that formal I'll just schmear something on toast... I particularly like taramosalata, and heat up something frozen for Linda in the nuke.  If you throw simple Chef and Cobb salad variants into the mix, real easy stuff -- not even at the level of hash and a poached egg -- accounts for half our dinners at home. 

 

From the stuff I post at CT you probably have the idea that given the desire, if I've taken the time to shop, I can bang out pretty good food in not too much time.  And yes, sure.  I can.  But, while I love food and cooking I don't want several hours every other day shopping at multiple stores; and I don't want to saddle Linda with so many pots, pans and dishes, while the alternative of doing them myself is even worse.

 

What I'm getting as is this:  Do you guys go to big trouble every night?   

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #309 of 3288

Nope!

post #310 of 3288

bdl, that would be a negative

dcarch AMAZES me with those dishes, AND he does this every night?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #311 of 3288

bdl,

while not sure if you are directing this only to 'the guys', i will answer anyway....being a restaurant dinner chef and only having a night or two at home, yes, i do go the distance...or at least try to....not like dcarch for sure, not even close...i don't even like eating like that on a regular basis. for me, nothing fancy, everything goes on the grill pretty much. mostly fish, shrimp and veggies. i prefer glazes, rubs and fresh fruit relishes to fancy sauces, and love grains. always a salad..simple sliced summer tomato and fresh basil being my favorite. rarely dessert, unless we have friends over. while i eat healthy, i don't always eat while working and certainly never a balanced meal.  i like getting 'nutrified' again and truly enjoy the whole romance evening of cocktails first, no hurried cooking and wine with dinner...unless of course i just trade it all in for sleep, which sometimes is a better choice than food.

joey

by the by, have you noticed bush's new 'cocina latina' line? interesting....

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #312 of 3288

Thank you everyone for your kind words, which I surely do not deserve.

 

That’s right. I do not deserve your compliments. What I do is no magic and not much skill involved.

 

Photograph:

 

One 45watt daylight CFL bulb.

One tripod.

Inexpensive camera set at automatic.

 

The key is good bright light and no shaking when taking pictures. Why should I be credited for the automatic setting of the camera?

 

Here are two dishes; no fancy ingredients or complicated recipes. No skillful carvings and no elaborate stacking of ingredients.

 

Both dishes are sous vide cooked. True, perfect pulled pork and perfect London boil, of course, you know that is what sous vide gives you, guaranteed perfection by digital electronics, no skill needed.

 

Pulled Pork ($0.99 a lb on sale) with Rice A Roni ($1.00) on golden beets($0.80).

 

London Boil ($1.95) on grilled pineapple ($0.99 sale)

 

dcarch

 

87537c63.jpg9be464f9.jpgd444a3e5.jpgd14bddae.jpg

post #313 of 3288
Quote:
Originally Posted by dcarch View Post

Thank you everyone for your kind words, which I surely do not deserve.

 

That’s right. I do not deserve your compliments. What I do is no magic and not much skill involved.

 

Maybe so. But an incredible amount of talent for making your food look good, very good photography skills, a unique perspective and a boatload of creativity. 

 

Believe me, you do deserve all those compliments. Take them, bath in them, and let them inspire you and encourage you. And keep posting those beautiful pictures to inspire the rest of us. The last batch was even more beautiful than the previous ones, if that's possible. Inspiring. 

post #314 of 3288

Nice stuff dcarch.  :) Very nice!

post #315 of 3288

Yeah, Yeah....I could take your same simple camera and turn out some very bad photos.  No skill, I think not.
 

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #316 of 3288
Quote:
Originally Posted by ChefBillyB View Post

I think we are going to make a Chef out of this Hawaii girl.

 

 

OOOHHH, you da’ bestest Braddah billyb!  Tanks, eh!

I’ll take that…

Although I don’t think I want to do the kinda’ stuff you CHEFS do,

I work when I want, for whom I want.

( tonight I should have gone and worked someplace else, Mister K~girl didn't care for supper crying.gif )

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #317 of 3288

There was a nice wild Salmon filet at the store todaysalmon002.jpg.
Blackened Wild Salmon with a creamy lemon dill sauce, sliced cucumbers with Walla Walla sweet onions, seasoned fried potatoes.
salmon014.jpg
It was melt in your mouth good.
 

post #318 of 3288

nice amount of fat in that filet.  Looks great

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #319 of 3288

Last night I made a quick improvised tapas out of the chicken livers sauteed in butter with garlic, finished with fresh thyme and a squeeze of lime served over grilled olive bread. 

 

Then we had not a paella, but almost. smile.gif

 

IMG_0700.JPG

post #320 of 3288
Thread Starter 

My most recent:  Brussel Sprout and Chorizo Hash topped with quickly seared flank steak cooked RARE.  Yummm

 

photo.JPG

 

The Jus from the hash mixed with the juices from the steak were AMAZING.  

post #321 of 3288

MrM: looks amazingly good.

 

@ FF: Tell me you didn't dip a piece of baguette in that sauce ? The dish looks amazing out of the pan.

@ Kuan : Let me guess, 12 egg whites & 2 eggs ? close ? Beautiful souffle.

@ DC : FF said it, your too humble. I like that.

@ ChefbillyB: The salmon and pork look fantastik

@ Kgirl: I think your CT's up and coming chef.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
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Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
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post #322 of 3288

blushing.gif

aahhh, Mahalo Petals!  you ALL are WAY too kind, I try to feed my DH as best as I can with what I have...that's all...and did I meantion that it's kinda' fun too? smile.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #323 of 3288

Home made Individual meat pizza, and a salad of romaine, tomato,avacado,red onion, cranberry, honey glazed walnuts, balsamic vin. and olive oil.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #324 of 3288
Quote:
Originally Posted by petalsandcoco View Post

@ FF: Tell me you didn't dip a piece of baguette in that sauce ? The dish looks amazing out of the pan.

 

lol.gif Thanks Petal. 

post #325 of 3288

Fresh sea bass....still swiming this morning. Garlic, chili flakes, olive oil, lime marinade.......rice & Peruvian beans, Tomatillo, jalapeno & avocado salsa.

 

 

1000

1000

 

1000

post #326 of 3288

Interesting.  I was going to post a pic of dinner, no such luck, the "download picture" just sat there spinning its wheel for a LONG time.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #327 of 3288

LUNCH today: Manitas de cerdo con papas y porotos manteca.

Pork hands (?) with potatoes and butter beans. I used a pressure cooker for this one. The skin of the pork came out soft as gelatin.

post #328 of 3288
Quote:
Originally Posted by chefbuba View Post

Fresh sea bass....still swiming this morning. Garlic, chili flakes, olive oil, lime marinade.......rice & Peruvian beans, Tomatillo, jalapeno & avocado salsa.

 

 

1000

1000

 

1000

Wow Chef, The heck with going to Canon beach, I'm liking your Chefbubas Back Yard BBQ.....................

post #329 of 3288

700

 

Buonasera,

 

Yesterday´s dinner and today´s lunch here in Puglia, Italia:

700

post #330 of 3288
Quote:
Originally Posted by mrmexico25 View Post

The Jus from the hash mixed with the juices from the steak were AMAZING.  

 

Chorizo hash?  Is that potatoes and chorizo sausage without the casing?

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