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What is/was for dinner?
- Thread starter Gutwrench
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I do love Asian, Vietnamese is especially tasty.
Found this amazing dish on YouTube from Turkiye.
Plant based dish and looks very tasty.
Found this amazing dish on YouTube from Turkiye.
Plant based dish and looks very tasty.
There isn't an Asian cuisine that I dislike, and some, I absolutely love.
Yum.
That looks absolutely delicious and divine.
I'm salivating over this image.
Bacon stuck? Yikes.
I know I have heard the ceramic coatings don't hold up as well, but only a month is ridiculous.
One has to hope that things have improved since then!
The other thing that got me as I was doing research yesterday. (Normal people spend Saturdays on trips to the beach. I spend it researching cookware.) It's suggested with one brand (IIRC Greenpan) that one needs to use oil. Which defeats my purpose. And it raises the question in my mind if one is using oil, why not just use some conventional cookware? I'm sure Team Ceramic would argue "less oil"--but is it significantly less oil than one can use in a good quality traditional pan? And, if so, would that still be the case in a month, six months, a year?
I haven't met an Asian cuisine that I didn't like. When my father was alive, we'd have lunch each month. My favorite restaurants were the Asian places--even the ones that really didn't look like much outside (e.g., small place in a strip mall). Meanwhile, the "normal restaurants" that looked nice, with nice ambiance and polished service, had the least interesting cooking.
It wasn't always like this... My mother laughed about the first time my family went to a Chinese restaurant (when i was a little kid). I had no interest in it. Making matters worse, they brought too much food...
Amen to that.
I hear you re those small, almost hidden, Asian eating spots, places "that really didn't look like much outside" but which very often served simply superb food.
Over the years, I have dined in several such spots, usually brought by someone who knew about them, or had discovered them, or who had recommended them to me. Almost invariably, their exterior was entirely forgettable, utterly nondescript, completely undistinguished, almost down-at-heel, but the food........the food was to die for.
Okay, the bacon sticking was a bit of literary license I took (I'm a comedian in my own mind) but the eggs WERE sticking, and the pan did go into the trash after only one month. Ridiculous.
Having spent 3x as much on my deMeyere gave me pause, but so far so good; I'll report back when/if it starts going out.
Skirt Steak Tacos
Steak was marinated in lager and Sazón Completa overnight. Iceberg lettuce, Utah tomatoes, homemade pickled red onion and homemade taco sauce, mexican cheese blend.
Steak was marinated in lager and Sazón Completa overnight. Iceberg lettuce, Utah tomatoes, homemade pickled red onion and homemade taco sauce, mexican cheese blend.
That looks absolutely delicious.
I have read about those Mexican pickled red onions with considerable interest and am rather curious about them; what recipe do you use, if you would not mind sharing it?
Your homemade taco sauce also sounds interesting and I find myself wondering how you prepare it.
I follow the Rick Bayless method, who is a US citizen who's spent a lot of his life in Mexico, exploring the different cuisines, and he's probably my favorite Ewetube/PBS food expert (at least for Mexican food).
Basically, just slice a red onion thinly across the equator, cover them with very hot (140º) tap water, and let them soak for 20 minutes; drain thoroughly, cover with an acid (he and I use lime juice, a lot of recipes use vinegar) and salt, and let them set out overnight. Pack into a jar and refrigerate, they seem to last for months for me.
Shoot, I have two recipes in my digital recipe box, not quite sure which one it was!
16 oz tomato sauce
1/2 cup water
1 tsp chili powder
3 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp garlic salt
2 Tbs white vinegar
1/2 tsp paprika
1/2 tsp cayenne
Stir together, simmer for 20 minutes
...and here's the other one:
8 oz tomato sauce
1 Tblsp red wine vinegar
2 Tbs chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp honey or sugar
1/2 tsp cumin
1/2 tsp cayenne
salt/pecker to taste
1/3 cup water
Simmer for 20 minutes
Cool, adjust for consistency/seasoning
Jar and chill
Use more vinegar to extend frig life (lime juice)
I'm pretty sure it was the second one, as I only had about 8 oz of sauce in a small canning jar (and that first recipe sounds really "weak"); and I would've left out the sugar/honey (I usually do) halved the cumin in the second recipe. Sorry I couldn't be more specific!
That is absolutely brilliant, my grateful thanks to you.
I must try this recipe, a delicious way to prepare red onions.
Actually, I first came across Mexican pickled red onions on a Mark Wiens video (he does food tour videos, exploring the various cuisines of the world, some of which are excellent), and I had wondered about them, as I have never encountered them, but wished to learn more.
I have just watched this video - thanks again, for it, this seems a very 'do-able' and delicious recipe, one that can be used with almost everything; we use different measurements in our part of the world - mostly metric, but when using imperial, we do not use the term 'cup' (which always baffles me whenever I read an American recipe).
Thus, roughly, how many limes - a fruit I don't have to hand, must remedy that deficiency (although my fruit bowls are laden with different citrus fruit, lemons, grapefruit, and oranges, plus others, such as apricots, nectarines, and a mango - the cherries and strawberries didn't last the week-end) - how many limes does this dish call for?
I checked the recipe, he doesn't mention the number of limes.
I had used bottled lime juice with mine, and came up just a bit short so I topped them off with white vinegar. He also mentioned using sour oranges (also called Seville?); my usual market doesn't carry them but I'll look with my next visit to my local mexican market.
I had used bottled lime juice with mine, and came up just a bit short so I topped them off with white vinegar. He also mentioned using sour oranges (also called Seville?); my usual market doesn't carry them but I'll look with my next visit to my local mexican market.
Okay: Fair enough.
I shall add some limes to my basket when I am next out shopping, in a day or so.
Re Seville oranges, - if my recollection is correct, these are a variety of orange that are considerably more bitter than standard (eating or juicing) oranges, for these are the oranges that are traditionally used to make marmalade; in fact, my mother and I prepared both Seville orange marmalade, and three fruit (Seville oranges, lemons and grapefruit) marmalade together, well over twenty years ago; the resulting marmalade has a nice acidic - and not too sweet - taste.
Anyway, my recollection is that they are in season for a short period in late January and February - roughly, for perhaps around six weeks, - thus, I would be surprised if you can find some at the moment.
Made White Eggplant and Tofu Stir-Fry (from the doom-scroll laundry list of recipes below) last night and it was stellar!
Added a few slight mods for wok-ish method using carbon steel pan.
simplyfamilyrecipes.com
Added a few slight mods for wok-ish method using carbon steel pan.
20 Delicious White Eggplant Recipes for Every Occasion - Simply Family Recipes
White eggplant might be the unsung hero of your veggie drawer—mild, creamy, and perfect for everything from quick weeknight dinners to impressive seasonal
simplyfamilyrecipes.com
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Baked beef & bean tacos and chi-mi-ni-changas for dinner. Always a family pleaser.
My wife prepared a kidney friendly salad that I enjoy eating because it is very light and nutritious, although my onion breath can keep "Draculina" at bay for hour and hours. The amount of ingredients is optional depending on how many portions you want.
Ingredients
Precooked lean chicken breast (baked, grilled, etc.) cut into small cubes
2-3 medium size apples (red, green, your favorite) diced into small pieces
Celery diced into small pieces
Onion (red, yellow, your favorite) diced into small pieces
Mayonnaise
Enough apple juice to add some sweetness
You can mix in any of your favorite dry or powdered spice (this is optional)
Mix all the ingredients to a consistency of your liking, and refrigerate until ready to eat. Serve in bowls or on soft Tortilla wraps.
Ingredients
Precooked lean chicken breast (baked, grilled, etc.) cut into small cubes
2-3 medium size apples (red, green, your favorite) diced into small pieces
Celery diced into small pieces
Onion (red, yellow, your favorite) diced into small pieces
Mayonnaise
Enough apple juice to add some sweetness
You can mix in any of your favorite dry or powdered spice (this is optional)
Mix all the ingredients to a consistency of your liking, and refrigerate until ready to eat. Serve in bowls or on soft Tortilla wraps.
My mother - and a cousin of hers with whom she was close - used to really like a dish that was quite similar to what you have described, - I was the person who usually prepared it; however, our version was prepared without the chicken (roast chicken was usually served separately) yet with the addition of other fruit, such as grapes, - they work very well, either green grapes, or black ones, - plus summer stone fruit (such as nectarines, or peaches, or apricots) when in season.
Made some chicken scallopini farfalle Alfredo for tonight’s dinner with an electric skillet. These are one of those modest appliances that are surprisingly handy to have around.
Middle kiddo had chicken nuggets & air fries.
Middle kiddo had chicken nuggets & air fries.
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They are. I remember my mother using one quite a bit. I think I even remember her baking cookies in it when our oven wasn't working! I haven't used one much as an adult, although I'd occasionally acquire them second hand (and then donate them hardly used later on--I wasn't using them, and there were reasons that made me think they weren't worth holding onto). At some point, I started using one sometimes, and I wonder why I didn't use them more all along? I like the idea of thermostatic control (although interestingly there were stoves once that had a thermostatic burner). I also like the dead silence (vs. listening to the induction cooling fan) when cooking something a long time.
Yes, one can improvise and use other ingredients, including strawberries, blueberries, grapes, etc, for sweetness and skip the apple juice. Store bought apple juice is not the best, specially the ones that aren't organic and have added sugars. One can add "hot" or mild spices (peppers), while others may like to add garlic, or ginger, and so on. If one does not like the store mayonnaises one can make extra virgin oil mayonnaise at home, too. It's a light meal that is kidney healthy as long as one uses the right fruits. Berries of all colors are better than apples, but green apples are more kidney friendly than red apples.