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What did you have for dinner? - Page 17

post #481 of 4196

Pork Sirloin, Mushroom sauce(with little bit of horseradish) and crispy pan fried potatoes. Cook it to my family. Perfectly moist pork <3 :)

post #482 of 4196

We went out for Fish, Chips and mushy peas

post #483 of 4196

We had pepperoni sandwiches at the county fair.  I'm making up for it today by grilling some venison and sea scallops with some fresh corn.

post #484 of 4196

Had the house to myself last nite!

Owned the remote!

Piled all the pillows in the middle of the bed and had......leftover chocolate fudge layer cake (  had hidden a slice behind some leftover veg in the fridge (so lol on them!)

post #485 of 4196

So many wonderful dishes!

 

Petals – beautiful meals, as always, especially the Coq au Vin.

 

Scubadoo – Very nice looking seafood plate.

 

Ordo – I wouldn’t say the tuna pie is humble, I say it’s elegant.

 

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

 

A couple of dishes.

 

Sous Vide Boneless Short Ribs, Chanterelle Mushroom Sauce.

 

Crispy Bacon Wrapped Spicy Salmon Sushi Rolls

 

dcarch

 

 

 

 

 

post #486 of 4196

what fun, dc how'd ya do that sushi? 

that is, well, my salivary glands went nuts...

and those short ribs, I could ALMOST taste them! 

the bomb as usual

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 #487 of 4196

Spectacular bacon sushi. Never tasted something like that.

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 #488 of 4196

dc, could PM me your mushroom sauce?

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 #489 of 4196

tonight I made lasagna, everything from scratch (well not the cheese), even the pasta

no snaps, sorry, DH wolfed if down

(I only made a small 8x8 sized pan rather than a 9x13 inch pan, much to his whining)

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 #490 of 4196

Kgirl, it sounds like a great lasagna. (I would have brought the wine you know wink.gif) lol  You certainly know your food.

 

DC: I agree with everyone , your plating is so inventive and visually appealing.The sous vide and mushroom sauce.....what can I say ? Right up my alley.

I am jealous over your serving try for the sushi....I was in Chinatown yesterday picking up stuff and I was looking for a nice plate.....but then when I saw this this morning, it just goes to show me that we can use unique pieces to showcase food. The bacon rondelles are nice.

 

Kippers: I have yet to find a place that makes good fish and chips here, thanks for sharing the photo.....was there malt vinegar with that ?

 

Petals.

 

Stuffed limes with shrimp ceviche.

 

Stuffed walnuts with gorgonzola, roasted the walnut meat in a sugar/cayenne/salt mix  for 10 minutes and a drizzle of honey on top of a bed of raw sugar. Little apps. As much as they enjoyed them, I WILL  BUY THE SHELLS HALVED perfectly before I ever do that again, if such a thing exists.

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
(157 photos)
  
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post #491 of 4196

Petals,

 

Cebiche stuffed imes ... Stunning. I am very fond of Peruvian Cebiche, Mexicans prepare it too, however quite differently,

 

Thanks for posting.

Marge.

post #492 of 4196

yes petals there was Sarsons malt/vin with it. I cannot eat mushy peas without it.

I like the way the shrimp on the lime makes it look like a scorpion. The stuffed walnut dish is crazy, do you mean you split each walnut in half perfectly for presentation ?

post #493 of 4196
Quote:

I am very fond of Peruvian Cebiche, Mexicans prepare it too, however quite differently,

Marge ,

 

 

I thought they were all basically made the same way. Could you please elaborate on the differences of the two ? I look forward to your opinion, thank you. Could you supply a recipe for both with those steller photos you have been posting. Its always nice to have a recipe with the photo the way you have been doing. Brings out a little ' je ne sais quoi '.

 

Petals.

Petals
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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post #494 of 4196
Quote:
Originally Posted by Kippers View Post

yes petals there was Sarsons malt/vin with it. I cannot eat mushy peas without it.

I like the way the shrimp on the lime makes it look like a scorpion. The stuffed walnut dish is crazy, do you mean you split each walnut in half perfectly for presentation ?

 

Kippers: I must have been insane. I was asked to make them that way and said yes right off the bat. Never thinking that I had to have perfect walnut shells to stuff them in. I sat there for a long time.....you do not want to know some of the unlady  blushing.gif like words that came to mind as I tried to split these with a knife. A nutcracker won't work (trust me). I would love to make them again but using another vessel of some sort complimenting the idea.

 

I can't find good Malt here. Your so lucky ....

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

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post #495 of 4196

oh mon cher chef petals...are you {ahem} nuts dealing with halving the walnut shells?...extra nice touch with the honey...actually i have seen ceramic walnut shell halves if that helps you to know they exist for next time...a question for you...how did the guests eat the cerviche? with cocktail forks? how did you serve them? as a starter? personally away from the crowd i would just eat the top shrimp and shoot/pop the rest of it in my mouth, but i know that the uber rich need a utensil for everything! .....and everything has to be little bites so that they can fit it in their mouths without looking pedestrian(silly).....what time do you start your day? 

are your pictures form your phone camera or digital?  truly you re an artisan petals... i thank you on many levels

joey

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 #496 of 4196

Joey,

 

As long as it depends on me, it won't happen again. I will google those ones that you mentioned as they want them again. As far as the limes go, it was served with small forks. If I was to eat that ceviche, I would have never of put it  in a lime, but for them its about presentation, I understand.

Yes, they like everything in 'mignon' portions . That day I served up ginger chicken.

 

My day starts at 5am . I like to get all the baking started and the small detailed stuff and prep out of the way. Since my minor foot injury I have had a swing shift. There are two cooks on the weekend.

As far as pics go, I use my iphone (my baby). I don't know who else here has a laptop off the kitchen but for me its great. I hope your having a great day Joey.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
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post #497 of 4196

petals, I'd like to know how you prepped the limes?  A super small spoon? and the walnuts sound heavenly, really nice combo with the sweet and the savory of the walnuts and then the shrimp ...  

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 #498 of 4196
Quote:
Originally Posted by dcarch View Post

A couple of dishes.

 

Sous Vide Boneless Short Ribs, Chanterelle Mushroom Sauce.

 

Crispy Bacon Wrapped Spicy Salmon Sushi Rolls

 

dcarch

 

Unbelievably stunning, dcarch. eek.gif

post #499 of 4196

Homemade chicken nuggets, smoked gouda dipping sauce! smile.gif

 

 

post #500 of 4196

Roasted Yukon potatoes with Punk Rock Chickpea Gravy

post #501 of 4196
Fantastic food everyone

Tonight I made caldo verde

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 #502 of 4196

Chicken and Waffles with Sausage and Peppercorn gravy and Green Beans

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.
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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 #503 of 4196

@ Kgirl: I cut the tops off and layed them flat and used a serrated knife to cut most of the flesh  out then I put my thumb inside and squeezed the walls of the lime to remove juice, after that I passed a clean cloth to dry them and tossed them in the freezer to chill them good and cold , took a small cut off the other end of the lime to make them stand straight up without tipping over, stuffed them . A small fork was used to eat with them. Glad you liked them.

 

@ FF: I will take a dozen ok ? Can you UPS me, sauce too  ?

 

sounds like everyone is cooking great stuff.....

 

Petals.

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)
  
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post #504 of 4196
Quote:
Originally Posted by petalsandcoco View Post

@ FF: I will take a dozen ok ? Can you UPS me, sauce too  ?

Haha thanks Petals... :)

 

Yesterday I made a "far Breton aux pruneaux":

 

 

post #505 of 4196
Tonight I ate bait. Smelt, to be exact, small fish a bit bigger than a finger. Dredged in spiced flour and deep fried, eaten head, guts and all. Usually I eat them with a splash of soy sauce and something spicy like sriracha, tonight was a sweet chili sauce, 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 #506 of 4196

Shrimps in sweet and sour tomato paste sauce. A Chinese délicatesse to die for.

 

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 #507 of 4196

Dcarca, stunning food as usual

French Fries, homemade chicken nuggets, wow.  Nice job

Petals, stuffed limes and walnuts, who would have thought

Ordo, beautiful shrimp, I want to dive in

 

Last night I made braised short ribs served on a bed of mashed potatoes. 

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 #508 of 4196

hawaiian fried rice and BBQ bonesless teri chicken thighs, very ONO (good) !!

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 #509 of 4196

I was at a buddies house where we routinely have grilling adventures. I'll usually go to the store right down the street to pick up various little munchies and a couple bottles of wine. I wanted to do something different so while I was walking around decided I would take some of the things I like to snack on and combine them into an appetizer. I guess I'll call them Mediterranean shrimp crostinis. They had sundried tomato, feta, kalamata olives, and an herbed jumbo shrimp. The main meal was grilled chicken and porterhouse steaks but I didn't get a pic of those before we devoured them!

 

post #510 of 4196

Beautiful shrimps, eastshores. Ono, ono!

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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