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What did you have for dinner? - Page 12

post #331 of 4194

I'm getting over a flu, didn't feel well enough to cook and wanted "comfort food."  We brought in take out from Shanghai Dumpling in Monrovia -- enough for lunch and dinner. 

 

Linda wanted "regular Chinese" and ordered:

  • A lunch order of sweet and sour chicken with rice and soup; and
  • Chow mien with assorted meat and vegetables

 

My choices were more in Shanghai Dumplings power band:

  • Spicy pork xiao long bao;
  • Pork kuo tieh; and
  • Beef tripe soup with egg noodles. 

 

We shared:

  • Scallion pancakes; and
  • Marinated cucumber

 

Needless to say we didn't come close to finishing all the food.  Fortunately George, our dog, is a Shar Pei and a connoisseur of regional Chinese and was not bothered by the sweet and sour chicken which Shanghai dumpling makes and sells as one of their "serves you right for not wanting REAL food" menu items. 

700

 

No.  Wait.  Wrong George.

 

700

 

Okay.  Yep.  That George.  The good looking, out of focus one.

 

BDL


Edited by boar_d_laze - 7/20/12 at 2:25pm
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What were we talking about?
 
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post #332 of 4194

BDL: hot and sour chicken soup is the cure for the flu.

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #333 of 4194
BDL: hot and sour chicken soup is the cure for the flu.

 

Sopa de tripas mijo, sin importar si China o menudo -- cualquier.  Tambien, sopa de pollo con bolas de matzo.  Otras vezes, cualquier.

 

Linda, the non Spanish speaking Chicana, would agree with you though.

 

BDL


Edited by boar_d_laze - 7/20/12 at 4:48pm
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post #334 of 4194

A nice soup is indeed good for what ails you.  I have some things ailing me, but haven't had any soup yet, I plan on serving some at tomorrow's dinner party.  So I've got a couple gallons of beef stock peacefully sitting atop a low back burner.  Just the aroma of a simple homemade stock is also good for what ails you!  We'll see how the soup, and the rest of the dinner, turns out.

 

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 #335 of 4194
Thread Starter 
Quote:
Originally Posted by kuan View Post

 

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

Hash probably isn't the right wording for what it was because there weren't any potatoes.  It was really just a medley of brussel sprouts and chorizo (no casings) sauteed together with other aromatics.  The flavors worked very well.  

post #336 of 4194

Hope your on the mends BDL.  Most recently made a scallop cake over corn

 

700

 

 

A meal from the other night.  Smoked scallops over fennel and celery salad

 

700

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 #337 of 4194

Beautiful stuff people!

post #338 of 4194
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.

 

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

Why post all these pictures, an then not accept credit compliments that you KNOW are gonna come? There is being humble and then there is fishing for compliments and blowing them off with fake humility. The latter is aggravating to read and it makes me just not want to even acknowledge the beautiful work. Sorry guys...but if you dont want people to compliment your work if its nice..then just don't post it at all. Whats the point. You post to show off the work you are proud of...so why play it off like its a waste of our time to compliment it. UGH. Sorry..its just aggravating to deal with. Just stop it.

post #339 of 4194

This is my homemade broccoli and cubed potato cheese soup served with popovers and garnished with Amish apple wood smoked bacon crumbles. Yum! The LED flash from my cell phone got the color a tad off.

 

700

post #340 of 4194

@ DC , we love your work and would kindly ask you to continue posting your creations. I have always and will continue to support your work along with everyone else here. We love to share , and there is nothing wrong with that !!!! thumb.gifbiggrin.gif

 

Petals.

 

ps. I made a steak tartare the other day for my parents,   I will post it tomorrow.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #341 of 4194
Quote:
Originally Posted by petalsandcoco View Post

@ DC , we love your work and would kindly ask you to continue posting your creations. I have always and will continue to support your work along with everyone else here. We love to share , and there is nothing wrong with that !!!! thumb.gifbiggrin.gif

 

I agree wholeheartedly. More please. licklips.gif

post #342 of 4194

Thanks Petals, and French Fries, I agree. Sharing is what the whole thing is all about. I have nothing to sell, no WEB site or blog to show, just sharing and learning.

- - - - - - - - - - - - - - - - - - - - - - - -

 Chef Nettie, I appologize that my style of posting is irritating to you. I stated in my previous post the methods of performing my work which is rather unsophisticated, mostly using the automatic setting of my cheap camera and one cheap light and tripod, I am not going to claim that I am skillful in any way because the software programmer of the camera electronics had done the work.

 

 Furthermore, I do see incredible creations here by all the others, I am humbled by people who are a lot more seasoned (pun?) in the business of cooking than a non-professional like me. My style may be different, but my style is not worth more than others. I am mindful of the times I visit a fine arts museum, I cannot say that Picasso is better artist than Norman Rockwell, nor Keith Haring better than Rembrandt, nor Vincent van Gogh better than Grandma Moses. I am different, everyone is different, in today’s diversified artistic views, no one is better, everyone has something to offer.

 

Thanking you in advance for your comments, patience and understanding.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

 

Before I forget,

 

Mightnigh Chef, great combination broccoli and cubed potato cheese soup with popovers.

 

Scubadoo, very nice plated Smoked scallops over fennel and celery salad.

 

ChefBillyB, that’s a fine example of well made salmon.

 

French Fries, your “almost paella” made me almost try to grab the plate from the screen.  

 

mrmexico, text book perfect Flank steak!

 

ChefBuba, your Fresh sea bass, small pictures, but big taste!

 

margcata, beautifully photographed Buonasera meals.

- - - - - - - - - - - - - - - - - - - - - - - - - - -

 

Had some leftover, sous vided again rack of Lamb for dinner.

 

dcarch

 

1000

 

1000

post #343 of 4194

This site DOES have Galleries to post your photos! Fifth tab to the right at the top of the page.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #344 of 4194

All very nice, I love the fact that your "leftover lamb" noisettes are still pink. Great job.

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...

Reply

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 #345 of 4194

Beautiful presentation. I'll get the mint jelly......be right back !

 

Petals.

 

ps. I posted my tartare in "served up" under my name. nothing too much....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #346 of 4194

I actually had a now show for dinner last evening.

 

It was going to be munchies and Proseco.

 

I made:

tortilla pinwheelss with Borsin, fresh herbs and shredded beef.

Deviled eggs

Curried Chicken salad finger sandwiches

asparagus wrapped n fried chicken meat with cilantro and lime

Crostini with tomato basil

Grilled Hoisin Pork and 

Balsamic Grilled asparagus

 

 

 

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700

 

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post #347 of 4194

Chefross: that looks delicious and refreshing.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #348 of 4194

Herb chicken with white wine lemon sauce, roasted garlic and eggplant caviar:

 

 

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post #349 of 4194

Leftover chicken & bbq pork stir fry, leftover meatballs & garlic toast.......clean out the fridge night.

post #350 of 4194

4 cheese ravioli with meat sauce and a side salad.

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...

Reply

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...

Reply
post #351 of 4194

@ ChefRoss : very nice presentation, alot of work went into making that, thank you for sharing.

@ FF : The chicken looks cooked 2 purrrfection, good choice of sauce.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #352 of 4194

Beautiful as always.  I really like the artful way of using the pepper tops.
 

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 #353 of 4194
I had some leftover brisket, so I made brisket tacos, topped with a sriracha BBQ sauce, arugula and a bacon aioli. 46b9e158-cf92-a2c5.jpg
My presentation could use some work, but the flavors were quite nice.
post #354 of 4194
Thread Starter 

700

Chimicurri fajitas with a fresh corn salsa.  Never made a Chimichurri before, and the color wasn't as dark as I thought it would be but the flavor was so fresh and vivacious.  Yum  

post #355 of 4194

Handmade Spinach, Garlic and Basil Linguine topped with EVOO & grated Parm,

along with Grilled Chicken Thighs marinated in Lemon, Rosemary, and Olive Oil

(dessert was Passion-Orange-Guava or POG Popsicles)

 

700

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 #356 of 4194
Quote:
Originally Posted by petalsandcoco View Post

@ FF : The chicken looks cooked 2 purrrfection, good choice of sauce.

 

Thanks Petals! Some more chicken.... this time coq au vin! :)

 

 

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post #357 of 4194

Forget the chicken, one of my most favorite dishes  Brussel sprouts with sauteed bacon, and fresh pepper and a drizzle of butter. I could eat that whole pan.  Pearl onions slightly carmelized another yum yum for me.

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...

Reply

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...

Reply
post #358 of 4194
Quote:
Originally Posted by chefedb View Post

Forget the chicken, one of my most favorite dishes  Brussel sprouts with sauteed bacon, and fresh pepper and a drizzle of butter. I could eat that whole pan.  Pearl onions slightly carmelized another yum yum for me.

Haha thanks Chefedb, a big attraction of coq-au-vin is all the garnitures. And of course the sauce. licklips.gif

post #359 of 4194

Chicken Aglio Olio! 

post #360 of 4194

Yesterday I ground some chuck and sirloin tip for burgers.  It was raining so I did them in a skillet with a little bacon grease and butter to get them going.  Then caramelized some white onion for topping with the tomato and pickle.  Man they tasted wonderful - just a classic American cheese burger - simple and delicious. 
 

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