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What is/was for dinner?

Huntn said:
Is there a local term for an egg fried but not flipped, or is that just a given, as opposed to ‘over easy’?
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We don't say (or use, or write) either "sunny side up", or "over easy".

I had to have both terms translated for me when I encountered them, and, as I don't use them, and nor do I know anyone who uses them, I have to look them up whenever I encounter them.
 
It was my birthday yesterday so I asked for sausages (knackwurst, bratwurst & wieners), warm German potato salad and sauerkraut and Italian pastry from local bakery Sergio’s for dessert.
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I went to a grocer in town called Eurozone and picked up a tasty new mustard - Kosciusko “lager beer” spicy brown mustard. Very good. I especially liked it with a seedy sourdough loaf I picked up that also had sweet dried cherries. The contrast was great.

Beer was very good as well - a seasonal imported Marzen. Creamy and malty, it was very tasty.
 
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Certificate of Excellence said:
It was my birthday yesterday so I asked for sausages (knackwurst, bratwurst & wieners), warm German potato salad and sauerkraut and Italian pastry from local bakery Sergio’s for dessert.
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I went to a grocer in town called Eurozone and picked up a tasty new mustard - Kosciusko “lager beer” spicy brown mustard. Very good. I especially liked it with a seedy sourdough loaf I picked up that also had sweet dried cherries. The contrast was great.

Beer was very good as well - a seasonal imported Marzen. Creamy and malty, it was very tasty.
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Belated birthday greetings.

That looks absolutely delicious, and splendidly authentic.
 
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Certificate of Excellence said:
warm German potato salad
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I'm not sure if what I remember is the same thing...but I remember really liking a German potato salad we sometimes got when I was young.

That was an era when I "didn't particularly like" potato salad. (Or, more specifically, standard American potato salad.) It was perhaps a shock to find that I did like the German potato salad.
 
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Dinner comprised pappadums, peshawari naan, egg fried rice, roadside chilli chicken, railway lamb curry, and chicken chettinadu (sometimes, written as chicken chettinard), three lesser known classics of Indian cuisine.

Very tasty, nicely spicy, and exceptionally welcome.
 
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WriteNow said:
I'm not sure if what I remember is the same thing...but I remember really liking a German potato salad we sometimes got when I was young.

That was an era when I "didn't particularly like" potato salad. (Or, more specifically, standard American potato salad.) It was perhaps a shock to find that I did like the German potato salad.
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"American" Potato salad as in that yucko yellow, sickeningly sweet from excessively corn syupy sweet pickle relish yet stinking of eggs potato salad that you commonly find prepackaged in deli grab n go coolers? If you mean that grotesque stuff, then yes, I am in complete agreement :D I have always liked potato salad but like everything in life, it has to be done right lol. German potato salad (hot or cold) is very tasty and is what I always had as a kid in Cincinnati. When I moved out to NM, I started eating real Texas barbecue and the tater salad Texans were making to serve with that was a russet potato in a dense sourcream and chive/dill & pickle juice dressing. To this day, this is one of my favorite types with Texas smoked Jalapeno hotlinks :) . I have also consistently enjoyed Firehouse Potato salad which is effectively that Texan BBQ potato salad with the addition of Franks of Tobasco hot sauce in the dressing and crumbles of a nice Danish bleu or gorganzola over the top with scallion and bacon bits - a great one to serve with bbq grilled burgers and corn on the cob. Lots of neat ones out there that is for sure!
 
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Dinner was very simple. The boys ate pizza and I made for the over 9 y/o crowd, green chile pork carnitas burritos. Simply put, cubed lean pork, sauteed in a bit of lard and garlic and finished with some queso blanco and green chile sauce and into a burrito tortilla it goes. Quick n easy with very little clean up. I also really like this burrito with the accompaniment of hashbrown potatoes or even tater tots will do the trick as they do a great job of holding onto the green chile sauce and providing a bit more body. Anyways, I'd have taken a pictire but I already ate them:)
 
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Zuppa Toscana. Wife said it was off from my usual execution lol. Well to be fair, I did add some steps/ingredients that for her brought distraction from what I typically serve.

My oldest liked it. :D
 
Tonight, I dipped some chicken livers in a mixture of white and wheat flower coating them well. In a skillet, I poured some olive oil, and sautéed minced onion and garlic, then placed the chicken livers in on top of them, to fry, sprinkled everything with pepper, sprinkled in more flower on top, using tongs, I turned them over to finish cooking them.
I removed the livers and then I took 4 raw eggs as if for frying breakfast eggs, and gently placed them in the cooked liver remains in the skillet, fried them, flipped to be over easy. They picked up much goodness from that skillet, together, they complemented one another nicely. And of note, a stick free skillet, made the eggs part easier. :)

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Scepticalscribe said:
Treated myself to a large bowl of homemade, warming, soothing (and immensely tasty) wonton and noodle soup in a small, family run, Asian restaurant in the centre of the city.
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I have fond memories of the won ton soup at the Chinese restaurant my family went to when I was young. In the later years we went there, it was almost always the soup we got. Indeed, I can only remember getting another soup only once (and that was when we had family from out of town visiting).
 
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Scepticalscribe said:
Treated myself to a large bowl of homemade, warming, soothing (and immensely tasty) wonton and noodle soup in a small, family run, Asian restaurant in the centre of the city.
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Hopefully the sort of place where if you pass by between the lunch and dinner rushes and look in the window, you'll see the staff sitting around a table stuffing and folding the wun tuns!
🍜
 
Posting in this thread, I realize how repetitious weekly meals are at my house lol. I am happy to report that today I made a couple gallons of chicken stock in preparation for a chicken matzo ball soup tomorrow. Im probably going to hell for this but I put rendered bacon bits in my matzo dumplings (along with caramelized Spanish onion, rst garlic and parsley) and they are more quenelle shaped than round lol but delicious all the same.

Can’t wait.
 
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Forgive me for not clarifying my stock but the chix matzo was delicious.
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It’s funny to me that the dumplings when I form them are the size of a teaspoon however over the 30 or so minutes of cook time, they swell to be larger than a tablespoon. Traditionally you’d cook the dumplings in water and add the cooked dumplings to the soup but I do it in the chicken stock/soup for added depth of flavor through the dumpling.

All the kiddos eat it except my middle kiddo who ate chef boyardee raviolis lol. I do have a crumb top Apple pie in the oven but it’s got another 20 minutes or so.
 
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WriteNow said:
I probably would, too. Flavor is a valid point. Plus it saves washing another pot!

I think my grandmother liked putting dumplings of some sort into vegetable soup. I'm guessing she cooked them in the soup itself.
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yep, when cooking at home I channel my grandma Schaefer and great grandma Willie. They would absolutely cook dumplings, slicks, egg noods etc. in the soup itself. When I take the time to separate the dumplings, yes it does maintain the crystalline transparency of a nicely crafted & clarified stock but truthfully, while visually superior, flavor through the dumpling tends to run flat comparatively.

My favorite part of matzo soup is I always have leftovers. The dumplings get huge so even after feeding two adults and two kids I always have 2-3 servings of leftovers to enjoy over the following days. Hopefully I can get middle kiddo to try one this winter.
 
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