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What did you have for dinner? - Page 14

post #391 of 4262
Quote:
Originally Posted by boar_d_laze View Post

Hamburger steak with garlic chives, sauce chasseur (aka mushroom gravy); mashed potatoes; fresh, minted peas; peach gallette with chantilly (aka fast and dirty peach tart with whipped cream).  Diet Mountain Dew for Her.  Beer for He.

 

BDL

He's got better taste in drinks than she. lol.gif Love all the aka's. Maybe you should call her drink "une Rosée des montagnes" - non wait, better yet "Rosée Royale des montagnes". That sounds even more French. 

post #392 of 4262

Chicken Alfreddo with mushrooms and peas, tonight with a  side salad,cukecumber dressing

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 #393 of 4262
Not sure of the ingredients Petals. With these proprietary BBQ rubs the don't always list the ingredients. I really like their rubs. They don't have too much salt.

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 #394 of 4262

Side pork with crisp skin; sauteed spinach; fried glutinous rice with garlic chives, cilantro, and Chinese sausage.  Fresh plums.

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 #395 of 4262

Oh My BDL, you are a ‘local boy’ after all!

Chinese Sausage, did you get Lap Cheong, many different types out there… just killin’ me here!!

I have to get to the ‘Asian Market’ soon!! 

Was it Chinese Roast Pork bellies with the real crispy skin? 

NO NO, please don't tell me, I can't take it!!

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 #396 of 4262

1000

This is my Italian-Nonna’s-Sunday-Supper of Chicken Marsala,

Pea with Prosciutto and Roasted Rosemary Potatoes, Mangiamo! 

Oh wait a minute, I’m Hawaiian, Let’s Grind!!

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 #397 of 4262

Carne asada is one of those things I plan on perfecting "someday"  The time or two I've done it the results were good, but just not that good.  I came no closer to the goal of perfecting it since the Sunflower ( or is it Sprouts now ? ) had their prepared carne asada on sale for 3.99 a pound.

 

That was a BIG burrito.  Grilled the beef, a pasilla chile and a pan of diced tomato and garlic.  All those found their way into tortillas, along with avocado, sour cream, cheese.  Quite tasty, even if I did forget the fresh cilantro and onion.

 

Burp.

 

Oh, and I'll be doing it again tomorrow night with the addition of some serranos from the garden - yum!

 

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 #398 of 4262

Looks very good  from her save us some.

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 #399 of 4262

Tonight Monday Have some leftover chicken so its Chicken Tettrazzinni, with fettuccinni and 3 kinds of mushrooms.( This chicken has already been pulled off the bone it is not whole breast like the classic dish calls for) but wife and I still like it.

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 #400 of 4262

Last night I took some left over smoked brisket and salt boiled potatoes and made Corned beef hash with poached eggs and Rye toast.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #401 of 4262

Tonight (a lot of chick bones in freezer) so it's home made chicken soup with plenty of noodles and chicken and veges with Hawiann rolls and a small 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...

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post #402 of 4262

Kgirl, that chicken marsala looks good. I hope your having a great time on your road trip.

 

This is lamb shank with cranberry sauce.

 

700

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #403 of 4262

Great presentation. Petals you know your onions. Edb

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 #404 of 4262

Petals, very pretty lamb shank with a sundial design.

 

Kgirl, I say that’s a restaurant ready chicken Marsala.

 

  • - - - - - - - - -- - - - -

A few of recent dishes.

 

Live tilapia with roasted elephant garlic, topped with fish roe.

 

Sous vide pork leg on celery

 

dcarch

 

1000

 

1000

post #405 of 4262

Miss Petals, we had a great time on our road trip up to Prescott,

cute town, great vibe to the place,

had a blast with our friends up there and now we're ready for another. 

Next time we're going to continue where we left off last

October when my Brother-in-law suddenly passed away. 

From Carmel California heading North on the

Pacific Coast Highway all the way to the Oregon Stateline,

with an extended stay in San Francisco. 

Can't wait, really excited! 

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 #406 of 4262

Heh dcarch, thanks for the props man! 

I've had three flops in a row since then,

but, ya' know I'm just a lowly at home cook,

there are good days and there are not so good days.

We'll have to get the good mojo goin' on for a better day tomorrow

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 #407 of 4262

Nice 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...

Reply
post #408 of 4262

Tonight Roast Garlic and Herb pork loin, au jus  baked sweet tater cinn/butter  brussel sprouts with bacon.

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 #409 of 4262

Chicken Mole' over Brown Rice.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #410 of 4262

Petals, the lamb shank looks amazing. 


dcarch, what do you mean by "live" tilapia? Amazing plating as usual. How do you get red celery? Never seen that before, but it looks very dramatic. Are those sesame leaves?

post #411 of 4262

Theory:  A nice picnic dinner up one of the local canyons, just the two of us.

 

Practice:  Papa Murphy's pizza, stuffed in the oven to cook while I try to finish up the work on her car before the rain hits.

 

 

So much for tonight.

 

 

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 #412 of 4262

Pasta Carbonara with red wine

post #413 of 4262
Quote:
Originally Posted by French Fries View Post

Petals, the lamb shank looks amazing. 


dcarch, what do you mean by "live" tilapia? Amazing plating as usual. How do you get red celery? Never seen that before, but it looks very dramatic. Are those sesame leaves?

Thanks, French Fries.

 

Most the Asian markets in NYC have fish tanks with swimming fish, shrimps, crabs you can buy.

 

I was cooking beets before, too lazy to wash the pan and cooked the celery in it.

 

Shiso leaves are on the fish dish. The leaves were also in the sauce.

 

dcarch

post #414 of 4262

Thanks for your answer dcarch. Lol @ the beet colored celery, they look amazing. 

post #415 of 4262

Tonight I catch a break Going out with friends to a Chinese Buffett

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 #416 of 4262
Quote:
Originally Posted by dcarch View Post

Thanks, French Fries.

 

Most the Asian markets in NYC have fish tanks with swimming fish, shrimps, crabs you can buy.

 

I was cooking beets before, too lazy to wash the pan and cooked the celery in it.

 

Shiso leaves are on the fish dish. The leaves were also in the sauce.

 

dcarch

Thanks to all for the nice comments on the lamb.

 

DC: Your plating is so well thought out, stylish concepts that are just so unique and eye catching.

We do not have markets that sell fish the way you do in NYC. Maybe we do and I just don't know about them. There is a warehouse I go to in Mtl where you walk in , put on a parka, and walk around tables and tables of seafood and fish that were brought in by the boats from the port. Early morning you can see and hear all kinds of business folk hangling over prices.....if your looking for something in particular and its not there, never worry,there is always someone who will hook you up.

I think your idea of the beet juice is terrific for coloring. The shiso sauce for the fish must have really enhanced the flavor of the fish. Never knew it came from the mint family.

 

There is just SoMeThInG about a market that is so ....what's the word ? stimulating / invigorating / exciting .....

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #417 of 4262

I'm goin' with chefed!

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 #418 of 4262

Pan grilled steak with roasted potatoes. I was really hungry.

 

1000

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.
Reply
post #419 of 4262
How can you go wrong with a good steak and roasted potatoes ? Ordo, let me guess, "it was the best steak you ever had !!!" .....thought so. Terrific .biggrin.gif

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #420 of 4262
Quote:
Originally Posted by petalsandcoco View Post

How can you go wrong with a good steak and roasted potatoes ? Ordo, let me guess, "it was the best steak you ever had !!!" .....thought so. Terrific .biggrin.gif

 

 

Sure it was. Three days eating almost nothing (call it vegetables) is enough. Sorry for the cow. And the roasted potatoes… so simple, olive oil, S&P, rosemary, chili flakes, lots of chopped garlic at the end… you know what I mean. Cost of 1 portion here in Arg: U$4. Steak was small, at about 300 grams (10.6 ounces), but enough for me.

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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