What is/was for dinner?
- Thread starter Gutwrench
- Start date
- Sort by reaction score
Scepticalscribe
macrumors Haswell
Looks delicious.
When my mother was pregnant with my brother (known on these fora as Decent Brother), she was very ill and couldn't eat much (without rejecting it) except corn, which, obviously, she thus consumed in considerable quantities.
And, such is the wondrous way of life, my brother absolutely adores corn.
Scepticalscribe
macrumors Haswell
Noodles (a recipe from the Philippines, with vegetables and meat), a gift from the carer and her friend.
Clix Pix
macrumors Core
I can't believe we are more than halfway through July (and summertime) and yet only tonight did I finally have one of my favorite summer meals: Caprese. There is just something about this classic salad that simply shouts "SUMMER!"
In addition to the traditional ingredients since I didn't have many fresh basil leaves, I also added a bit of mixed greens and butter lettuce and also threw in a few Kalamata olives..... A big fan of Balsamic Vinegar, I often use it alone, feeling no need for any oil in addition. So this evening I somewhat belatedly celebrated summer and made the Caprese salad large enough to be a satisfying and delightfully tasty meal all by itself.
In addition to the traditional ingredients since I didn't have many fresh basil leaves, I also added a bit of mixed greens and butter lettuce and also threw in a few Kalamata olives..... A big fan of Balsamic Vinegar, I often use it alone, feeling no need for any oil in addition. So this evening I somewhat belatedly celebrated summer and made the Caprese salad large enough to be a satisfying and delightfully tasty meal all by itself.
Scepticalscribe
macrumors Haswell
One of yesterday's purchases was basil, which I have been cheerfully tearing and generously adding to a salad of semi-sundried tomatoes, mozzarella, and a drizzle (more than a drizzle) of extra virgin olive oil.
Ricotta (adorned with fresh fruit, or semi-sundried tomatoes) is also delicious, while the almost liquid Gorgonzola Cremosa is sublime.
Ricotta (adorned with fresh fruit, or semi-sundried tomatoes) is also delicious, while the almost liquid Gorgonzola Cremosa is sublime.
Clix Pix
macrumors Core
Yes, I've put Basil on the grocery shopping list. Should've been paying more attention and it didn't occur to me the other day when I bought the mozzarella and tomatoes that I should've picked up another basil plant, too. For several months I've had a small basil plant which has been giving me fresh basil leaves for quite a while, but as eventually happens, the plant became pretty much exhausted and there were only a few small leaves left on it. Time to buy a new plant! If I could plant it outdoors I'd have better luck, but instead I keep it in the house.
Don't think I've ever had Gorgonzola Cremosa; I suspect I really would love that! I do like Burratta, which is available in our stores, too, these days, and almost picked up a packet of it when I was getting the Mozzarella, but I was fixated on the idea of having a proper Caprese, so went with the round ball of fresh Mozzarella instead.
Don't think I've ever had Gorgonzola Cremosa; I suspect I really would love that! I do like Burratta, which is available in our stores, too, these days, and almost picked up a packet of it when I was getting the Mozzarella, but I was fixated on the idea of having a proper Caprese, so went with the round ball of fresh Mozzarella instead.
Scepticalscribe
macrumors Haswell
This time of year, basil is both in season, and a perfect addition to any dish with any kind of tomatoes.
Gorgonzola Cremosa is the softest, sweetest, most liquid version of Gorgonzola; I love it.
Actually, yesterday, in the cheesemonger's, two of the staff demonstratively pointed it out to me (this was exactly what I had headed in there to purchase), knowing that I like it when it is in that state of almost liquid magnificence; it is sublime on fresh bread, a summer breakfast staple of mine.
Scepticalscribe
macrumors Haswell
I have been perusing some serious pasta recipes.
Scepticalscribe
macrumors Haswell
Italian sausage, broccoli and pasta.
In more detail, Italian sausage, guanciale, garlic (lots, around eight fat cloves), thinly sliced, a finely diced onion, a chopped chilli pepper, white wine, broccoli, pasta cooking broth, and pasta. Plus (freshly grated) Pecorino Romano.
In more detail, Italian sausage, guanciale, garlic (lots, around eight fat cloves), thinly sliced, a finely diced onion, a chopped chilli pepper, white wine, broccoli, pasta cooking broth, and pasta. Plus (freshly grated) Pecorino Romano.
Mellofello808
Suspended
Fired up the pizza oven.
Scepticalscribe
macrumors Haswell
Perusing recipes for Greek Lemon Chicken, and Chicken Cacciatore.
Yes, there are (organic, free range, skin and bone attached) chicken thighs in my fridge.
I am debating how I shall prepare them.
Yes, there are (organic, free range, skin and bone attached) chicken thighs in my fridge.
I am debating how I shall prepare them.
Scepticalscribe
macrumors Haswell
Greek Lemon Chicken: Several chicken thighs (skin and bone attached) are currently marinating in a marinade comprising of generous quantities of olive oil, freshly squeezed lemon juice (juice and zest of two full lemons), sea salt, black pepper, dried oregano, fresh rosemary, fresh thyme, and ten fat cloves of minced garlic.
Last edited:
Scepticalscribe
macrumors Haswell
The chicken has now headed into the (pre-heated) oven in a roasting tin, (drizzled with olive oil) along with wedges of parboiled (and peeled) potatoes.
The marinade has accompanied them, for added flavour.
The marinade has accompanied them, for added flavour.
Scepticalscribe
macrumors Haswell
Greek Lemon Chicken, Greek Lemon potatoes, and a tomato salad (fresh, seasonal tomatoes, - at room temperature - drizzled in olive oil, seasoned with sea salt and freshly ground black pepper, and garnished with finely chopped fresh chives and parsley.)
Scepticalscribe
macrumors Haswell
I have prepared (by hand - hand held whisks are wonderful), a large bowl of aïoli, also known as garlic mayonnaise.
This comprises of: Egg yolks, (free range, organic), minced garlic (lots), olive oil, and a pinch of salt. The contents of the bowl are a rich buttercup, daffodil, golden yellow, and the texture is gloriously solid.
Sometimes, one can add lemon juice (freshly squeezed), but, to be quite candid, there is more than enough lemon in the remains of yesterday's Greek Lemon Chicken and Greek Lemon potatoes.
Precisely because in our (sun starved) corner of north west Europe, peaches and nectarines lack sufficient taste, I am currently roasting a dish of sliced (and peeled) peaches and nectarines, drizzled with (freshly squeezed) lemon juice, a little salt, and a little brown sugar.
This comprises of: Egg yolks, (free range, organic), minced garlic (lots), olive oil, and a pinch of salt. The contents of the bowl are a rich buttercup, daffodil, golden yellow, and the texture is gloriously solid.
Sometimes, one can add lemon juice (freshly squeezed), but, to be quite candid, there is more than enough lemon in the remains of yesterday's Greek Lemon Chicken and Greek Lemon potatoes.
Precisely because in our (sun starved) corner of north west Europe, peaches and nectarines lack sufficient taste, I am currently roasting a dish of sliced (and peeled) peaches and nectarines, drizzled with (freshly squeezed) lemon juice, a little salt, and a little brown sugar.
Last edited:
Mellofello808
Suspended
Eggplant parmesan.
Cooked it with a different technique. Thin strips, first salted to remove moisture, then baked on their own to a nice crisp. Fresh mozzarella, and prosciutto de Parma placed in between, then baked unit melted.
Sauced right before serving with a reduced marinara, then lots of parmesano de regiano microplaned on top 🤌
Delish.
Cooked it with a different technique. Thin strips, first salted to remove moisture, then baked on their own to a nice crisp. Fresh mozzarella, and prosciutto de Parma placed in between, then baked unit melted.
Sauced right before serving with a reduced marinara, then lots of parmesano de regiano microplaned on top 🤌
Delish.
Mellofello808
Suspended
Had a bunch of herbs, and green onions to use up.
Cantonese steamed Cod with ginger, scallion, and chillies.
You cook off some of the aromatics in a soy based sauce until just wilted, then add fresh aromatics on top and pour a bit of hot oil over the top to lightly cook them.
Very tasty
Cantonese steamed Cod with ginger, scallion, and chillies.
You cook off some of the aromatics in a soy based sauce until just wilted, then add fresh aromatics on top and pour a bit of hot oil over the top to lightly cook them.
Very tasty
Scepticalscribe
macrumors Haswell
Looks absolutely mouth-watering - the greens look amazing.Had a bunch of herbs, and green onions to use up.
Cantonese steamed Cod with ginger, scallion, and chillies.
You cook off some of the aromatics in a soy based sauce until just wilted, then add fresh aromatics on top and pour a bit of hot oil over the top to lightly cook them.
Very tasty
Actually, I love Asian cuisine.
xodh
macrumors demi-god
@Scepticalscribe Apologies, as off topic. What coffee machine do you have? The associated grinder being a critical component?
I have decided it is time to change. I have something in mind, but would love your learned opinion?
Have a great weekend.
I have decided it is time to change. I have something in mind, but would love your learned opinion?
Have a great weekend.
Scepticalscribe
macrumors Haswell
Actually, I don't have a coffee machine.
Now, what I have (and use) are as follows:
1: I do have a French Press. Actually, I have two: The first is a ceramic Le Creuset, which is gorgeous, and I also have a more standard glass carafe style one which was given to me as a gift by dear friends, and is cherished for that reason. When I have friends around, the Le Creuset is pressed into service.
2: Hario dripper: I have several: A ceramic one (the classic), a copper one (also gorgeous, and much used), a Japanese hand made wooden one (admired more than used), and a plastic one which was bought for travel. These require the appropriate filter papers. Perfect when preparing just one cup (or mug) of coffee.
3: Moka pots: Again, I have two: The standard classic Bialetti (a gift my godmother - who had been my mother's best friend from their days together in their posh boarding school, and was later her bridesmaid, - brought me from Italy ages ago, and again, cherished for that reason), and a Villeroy & Bosch moka pot, which is an absolutely beautiful object (and yes, this is used, a week-end treat).
4: Future tense: This will be a Chemex pot, - I am currently eyeing them with undisguised interest and fascination - perhaps strangely in this hasty world, I am a big fan of the concept of delayed, or deferred, gratification: However, one needs to note that they require specific, special, filter paper.
Years ago, - around two decades ago - I did contemplate purchasing an old style coffee maker, but, on further thought, realised that I had never much liked the coffee from them: The coffee was always - but always - lukewarm, and I had never much cared for it, which begged the inevitable question of why on Earth I was even considering purchasing one.
Re grinders, I do have the manual Lido OE, - I have had it for a decade - but rarely use it nowadays, although I do like its appearance - it resembles an outsize chess piece, and it is very robustly made; in any case, I no longer enjoy using it, as I now lack the sheer brute strength required to be able to use it without strain.
To my mind, coffee making should be fun, enjoyable and relaxing, and not a source of strain and consequent ill-temper. So, these days, (heresy) I often ask the small artisan places where I buy my coffee to grind it for me.
Now, the coffee aficionados on the coffee thread will all advise that you invest in a good grinder: They recommend that you be prepared to spend at least as much on a grinder as you do on whatever machine you choose to buy.
However, if funds permitted, - in other words, if I had unlimited funds - and I wished to splurge on a coffee machine, I would probably treat myself to a La Marzocco GS3; needless to say, such preferences are entirely a matter of personal and subjective taste.
Last edited:
Mellofello808
Suspended
I would like to try the coffee from a chemex.
I have seen them on the shelves of stores, and know people who own them, but the opportunity to try one has never came up.
Maybe I should just order one, and see how it goes.
Right now I am using a Brevile Barista Express machine. It combines the grinder, and espresso machine in one, and makes everything very convenient.
I also use a Oxo pour over, that is very inexpensive, but very effective, as it limits the flow rate of the water so you don't need to go er like most pour over devices.
I have seen them on the shelves of stores, and know people who own them, but the opportunity to try one has never came up.
Maybe I should just order one, and see how it goes.
Right now I am using a Brevile Barista Express machine. It combines the grinder, and espresso machine in one, and makes everything very convenient.
I also use a Oxo pour over, that is very inexpensive, but very effective, as it limits the flow rate of the water so you don't need to go er like most pour over devices.
Scepticalscribe
macrumors Haswell
The coffee from a Chemex is - or tastes - wonderfully "clean", and is exceptionally smooth, as the specific special filter paper that is used with a Chemex (which is a lot thicker than the standard filter paper used with the Hario dripper) removes the oils from the coffees.
xodh
macrumors demi-god
Sir, you are a legend.
Thank you for such a comprehensive answer, and taking the time to reply.
Without doubt you are indefatigable in your quest for quality and experience. I admire you.
I don’t know who you are, or where you are, (I don’t need to know) but if ever our paths crossed, it would make for a very interesting coffee. My treat.
Coffee is such an important part of (my) life. I travel a lot, and often break away to markets to see what I can buy… coffee beans being an easy target.
The best so far (in my opinion), and I throw down the gauntlet: Ecuadorian Podocarpus. Seconded by Australian Bundjalung, from NSW. Fresh beans of course.
I have a micro roaster in my village, who does a fantastic job, but I am wondering if I can do that but myself?
So to coffee machines: I have been through all the usual, and currently looking at a “Rocket -Espresso Milano”, version Mozzafiato Crono. Type: R. I.e. a rotary pump. The accompanying grinder, is commensurate in cost.
All hand built. Superb engineering, in Italy, where you would expect.
I am a competitive cyclist of several disciplines, and Rocket collaborated with my favourite cycle manufacturer, my brand of choice. Italian of course. Proper coffee being such a part of cycling culture.
Changing tack: I will address cheese, in another deviation from topic!
Have a great weekend, and stay safe.
Keep up the fantastic postings. Thank you.
Scepticalscribe
macrumors Haswell
Perusing recipes for shin beef (bone attached).