What is/was for dinner?

[Scepticalscribe]

Diced, sliced, chopped, onions, garlic, carrots, celery, (olive oil and butter), have been sautéed slowly for the past hour and a bit; diced pancetta was added, as were the roasted (for 40 minutes, slow heat), cherry tomatoes (and their tasty oil), and a tin of Italian cherry tomatoes. Half a cup of stock as well.

Now, having let that lot simmer away for over twenty minutes, the meatballs have been added. They are cooking in an Italian copper sauté pan.

Another large copper pan is playing host to bubbling boiling water in it, (plus salt and olive oil) into which I shall place the pasta (infused with saffron) in a few minutes.

And then, once that is drained, dinner shall be served.

 

[Gutwrench]

I cook a couple rice dishes with saffron and honestly I can’t detect a flavor. I wish I knew what I was missing.

 

[arkitect]

I cook a couple rice dishes with saffron and honestly I can’t detect a flavor. I wish I knew what I was missing.

I can take or leave saffron generally.
As a flavour it doesn't get my buds going — unlike say, cinnamon. God, I love cinnamon.
Also, too much saffron makes things taste a bit "soapy"… to my taste buds in any case. 🙂

Three things do need saffron though:
1. Paella;
2. Risotto alla Milanese;
3. My home baked Hot Cross Buns.
[doublepost=1538243400][/doublepost]

Homemade (though not by me) Italian meatballs will be for dinner, with a sauce of sautéed garlic, onions, carrot and celery (the so-called 'holy trinity' that forms the base of much Italian or French cooking), - all organic - roasted tomatoes, (also organic) a tin of Italian tomatoes, olive oil, butter and Italian pasta.

A bottle of Châteauneuf-du-Pape has already been opened to accompany, giving the wine plenty of time to breathe away to itself.

Yumm.

Diced, sliced, chopped, onions, garlic, carrots, celery, (olive oil and butter), have been sautéed slowly for the past hour and a bit; diced pancetta was added, as were the roasted (for 40 minutes, slow heat), cherry tomatoes (and their tasty oil), and a tin of Italian cherry tomatoes. Half a cup of stock as well.

Now, having let that lot simmer away for over twenty minutes, the meatballs have been added. They are cooking in an Italian copper sauté pan.

Another large copper pan is playing host to bubbling boiling water in it, (plus salt and olive oil) into which I shall place the pasta (infused with saffron) in a few minutes.

And then, once that is drained, dinner shall be served.

Yumm x 2.

Dinner tonight is a vegetarian lentil moussaka.
I am in one of my vegetarian phases again… this week while hiking through Gloucestershire we passed a farm with a herd of penned up calves… bellowing terribly… I heard them across the valley. The misery was gut wrenching. So yeah… for a while meat is off my plate.
I'm an old softy at heart.

 

[Gutwrench]

Three things do need saffron though:
1. Paella;

I not only love eating paella it’s fun to make! Especially with a group.

Did we discuss this already? Do you mind sharing your paella?

I love this video.

 

[Scepticalscribe]

Okay: I can state without fear of contradiction that dinner was absolutely delicious. I had a bowl and a half.

Will be curious to see how much Mother ate, I roasted the tomatoes to ensure that they caramelised and sweetened.

The carer has returned downstairs: Mother ate her meal (in its entirety) but deliciously oily, rich, tasty pasta sauce found its way onto her nose, cheeks, chin, pillow (apparently) - you know those pictures of a child in a high chair with a face smeared with chocolate sauce, grinning? That's my Mom.

I can take or leave saffron generally.
As a flavour it doesn't get my buds going — unlike say, cinnamon. God, I love cinnamon.
Also, too much saffron makes things taste a bit "soapy"… to my taste buds in any case. 🙂

Three things do need saffron though:
1. Paella;
2. Risotto alla Milanese;
3. My home baked Hot Cross Buns.
[doublepost=1538243400][/doublepost]
Yumm.



Yumm x 2.

Dinner tonight is a vegetarian lentil moussaka.
I am in one of my vegetarian phases again… this week while hiking through Gloucestershire we passed a farm with a herd of penned up calves… bellowing terribly… I heard them across the valley. The misery was gut wrenching. So yeah… for a while meat is off my plate.
I'm an old softy at heart.

Saffron needs to be prepared properly (strands, soaked in water or milk, - use the liquid as well - not powder); Risotto, yes, definitely, that does need saffron; as does paella, absolutely agreed, - it is a must for both of these dishes - can't speak of your hot cross buns (though I don't doubt that they are delicious), but the third dish I never cook without saffron is one of the chowders I prepare. Saffron goes well with fish, but is too delicate for most meat dishes.

I take your point about the distressed cattle. Actually, I think were it not for Parma ham, or Iberico ham (and artisan butcher's sausages, and perhaps, good salami), I could well be a vegetarian. But, while I fully get all of the arguments (and even agree with many of them) re vegetarianism, when I ask myself do I really wish to contemplate facing the rest of my life without ever tasting Iberico ham again, the answer is a resounding no.

I square the circle of a squirming conscience by only eating ethically sourced, reared and slaughtered meat when I am home; yes, that costs a bit more, but I am content to pay the difference knowing the animal or fowl lived a relatively roaming and reasonably stress free life and was treated with respect.

Now, I cannot conceive of a world where I would ever become a vegan; no cheeses? No eggs? Ever again? That is a vision of pure self-righteous hell, not health.

Enjoy your lentil moussaka.

 

[Gutwrench]

Spicy cold noodles. Turned out much better than I expected.

 

[arkitect]

Actually, I think were it not for Parma ham, or Iberico ham (and artisan butcher's sausages, and perhaps, good salami), I could well be a vegetarian. But, while I fully get all of the arguments (and even agree with many of them) re vegetarianism, when I ask myself do I really wish to contemplate facing the rest of my life without ever tasting Iberico ham again, the answer is a resounding no.

Yes, charcuterie/salume in all its variety is my main reason for not going vegetarian.

I square the circle of a squirming conscience by only eating ethically sourced, reared and slaughtered meat when I am home; yes, that costs a bit more, but I am content to pay the difference knowing the animal or fowl lived a relatively roaming and reasonably stress free life and was treated with respect.

Welfare of the animals and quality of meat is my concern as well. However there are so many "weasel words" used these days. A myriad of horrible practices shaded as "caring" free range and organic… etc etc. Where there is money there is usually muck as well.
I used to believe in my local High Street butcher — but nowadays I buy meat online. Sourced and fully traceable. I eat far less meat and what we do consume I can at least pretend to myself that I have done all possible on my side.

I have never been one of those people who claim their Biblical right to eat as much meat as possible. Frankly it turns my stomach to see people with mounds of meat that they then don't finish and goes to waste.

Respect the animal… and don't neglect the "ugly" bits.

Now, I cannot conceive of a world where I would ever become a vegan; no cheese? No eggs? Ever again? That is a vision of pure self-righteous hell, not health..

Definitely agree on Veganism. I cannot imagine my life without cheese, eggs, butter, cream… just. No.

Enjoy your lentil moussaka.

Paired with a Cotes de Bourg Château Falfas, most delicious it was.
A bit of porcini powder and the umami flavours really develop.
[doublepost=1538300089][/doublepost]

I not only love eating paella it’s fun to make! Especially with a group.

Did we discuss this already? Do you mind sharing your paella?

I'm definitely up for a paella discussion. First we're going for a stiff walk up Solsbury Hill to clear the head. 🙂

 

[Scepticalscribe]

Yes, charcuterie/salume in all its variety is my main reason for not going vegetarian.


Welfare of the animals and quality of meat is my concern as well. However there are so many "weasel words" used these days. A myriad of horrible practices shaded as "caring" free range and organic… etc etc. Where there is money there is usually muck as well.
I used to believe in my local High Street butcher — but nowadays I buy meat online. Sourced and fully traceable. I eat far less meat and what we do consume I can at least pretend to myself that I have done all possible on my side.

I have never been one of those people who claim their Biblical right to eat as much meat as possible. Frankly it turns my stomach to see people with mounds of meat that they then don't finish and goes to waste.

Respect the animal… and don't neglect the "ugly" bits.


Definitely agree on Veganism. I cannot imagine my life without cheese, eggs, butter, cream… just. No.


Paired with a Cotes de Bourg Château Falfas, most delicious it was.
A bit of porcini powder and the umami flavours really develop.
[doublepost=1538300089][/doublepost]
I'm definitely up for a paella discussion. First we're going for a stiff walk up Solsbury Hill to clear the head. 🙂

At the farmers' market, I tend to buy meat directly from a butcher who would have reared it, 9the chicken, or pig, or lamb, or cow), treated it humanely and with respect and slaughtered it in conditions that were not industrial.

This is both ethical - and candidly, the meat tastes far, far better than would be the case for meat that has been bought in a store - I never buy meat from supermarkets - (his chickens are extraordinary, and his beef amazing - even the beef pieces brown properly in the pan, rather than oozing slime, while his steaks - a dark mahogany, as they have been aged - are rich with flavour).

Anyway, I like the idea that money is paid directly to those who rear and care for the animals (and do so humanely) - and indeed, grow organic vegetables - than to some agri-business becoming stout on the proceeds of anonymous off shore accounts.

And becoming vegan: Life is not worth living devoid of butter, cream, cheese, eggs......it is so joyless.

 

[Gutwrench]

Welfare of the animals and quality of meat is my concern as well. However there are so many "weasel words" used these days. A myriad of horrible practices shaded as "caring" free range and organic… etc etc. Where there is money there is usually muck as well.

I agree with you.

Humanity is a worthy consideration, but beyond that I’d say the average consumer, probably no consumer actually, can detect a flavor difference between grass or corn fed cattle once it’s on their plate. Corn fed cattle might on average promote more marbling but there’s so many other variables in play such as breed, injuries, age at slaughter, butchering practice (including the consistency in the butcher’s/slaughterhouse’s buying and judging) that are beyond the consumer’s knowledge...not to mention the meat preparation eliminates the last chance of any appreciable comparison.

I buy beef from a couple sources over the consistency of selection, cuts, visual quality, product handling, and how the product tastes once it reaches the table...and how responsive they are on specialty requests.

 

[RootBeerMan]

My wife and daughter were out of town the last 2 days so my son and I have dining out at a couple of favourite places. Last night we decided to go get some ramen at our local Kizuki Ramen and Izakaya restaurant. As always, the ramen was outstanding. We both had their Garlic Tonkotsu Shoyu Ramen with an extra slice of pork belly. I also had some pork gyoza, but apparently the picture got lost somewhere. Regardless, we had a great meal! The restaurant is a chain, so if you have one near you I highly recommend them!

Edit: Hah! I found the gyoza picture! These were really good. Nice and soft, with just a bit of crunch on the bottom. The dipping sauce is perfect to cut the bit of grease that inevitably comes with them.

 

[Scepticalscribe]

My wife and daughter were out of town the last 2 days so my son and I have dining out at a couple of favourite places. Last night we decided to go get some ramen at our local Kizuki Ramen and Izakaya restaurant. As always, the ramen was outstanding. We both had their Garlic Tonkotsu Shoyu Ramen with an extra slice of pork belly. I also had some pork gyoza, but apparently the picture got lost somewhere. Regardless, we had a great meal! The restaurant is a chain, so if you have one near you I highly recommend them!

I am openly salivating, drooling (but, fortunately, not quite dribbling) while admiring your picture. Yum.

I love good quality ramen dishes.

 

[Scepticalscribe]

I love gyoza, as well, @RootBeerMan, and what you have posted looks amazing.

Today's dinner chateau nous, will be yesterday's pasta sauce (which tastes even better when the flavours have had time to mix and mingle) served with rice (the carer) and potatoes (mother).

 

[Gutwrench]

Update: The cold spicy noodle last night was pretty good but still needed a flavor adjustment and I was at a loss of what to do. A friend mentioned satay. I looked in the cupboard and found some and just made it again and it was the missing flavor. At least in this Wound Eye’s opinion. Yum!



Then I noticed this. Haha.


[doublepost=1538327586][/doublepost]Oh...I usually use chop sticks but I was famished.

 

[dannyyankou]

Homemade (though not by me) Italian meatballs will be for dinner, with a sauce of sautéed garlic, onions, carrot and celery (the so-called 'holy trinity' that forms the base of much Italian or French cooking), - all organic - roasted tomatoes, (also organic) a tin of Italian tomatoes, olive oil, butter and Italian pasta.

A bottle of Châteauneuf-du-Pape has already been opened to accompany, giving the wine plenty of time to breathe away to itself.

Nothing beats Italian food. I’m having Sunday Gravy tonight 🙂

 

[kazmac]

Update: The cold spicy noodle last night was pretty good but still needed a flavor adjustment and I was at a loss of what to do. A friend mentioned satay. I looked in the cupboard and found some and just made it again and it was the missing flavor. At least in this Wound Eye’s opinion. Yum!

View attachment 790814

Then I noticed this. Haha.

View attachment 790815
[doublepost=1538327586][/doublepost]Oh...I usually use chop sticks but I was famished.

That would be me, eat first check expiration date later. Or it would have been prior to this July me anyway. Now, I chuck anything that has expired.

Today I am going to make sauteed bok choy with onions. I was thrilled to see bok choy at the grocery store yesterday. Had to actually go because my delivery order (from same grocer) was missing pivotal items (I never know that until they deliver). Actually wound up being okay because I got some of my favorite coconut shrimp which I thankfully haven't soured on post hospitalization.

I would like to be eating less chicken. I began eating that again when I was laid off a year ago (and I had bacon for the first time in 30 years last week. That was...disappointing so I'll skip the bacon going forward). I'd rather not go vegan unless it's actual vegetables rather than mock protein replacements.

Occasionally, I will skip all animal protein if that's what my body wants and needs. Lately, it's been wanting crap and I have to ween myself off that lest I invoke other health issues. Such a catch 22, I want to go back to eating vegetables and drinking more juice in NYC, but I'm kind of skittish given that I do not know what caused my bout of nearly fatal listeria.

All that said, looks like some delicious things folks are making in this thread.

 

[Scepticalscribe]

Update: The cold spicy noodle last night was pretty good but still needed a flavor adjustment and I was at a loss of what to do. A friend mentioned satay. I looked in the cupboard and found some and just made it again and it was the missing flavor. At least in this Wound Eye’s opinion. Yum!

View attachment 790814

Then I noticed this. Haha.

View attachment 790815
[doublepost=1538327586][/doublepost]Oh...I usually use chop sticks but I was famished.

Satay sauce is wonderful - again, done properly, that sweet and salty flavour is fantastic.

Another personal favourite of mine is pad thai, and I adore bami goreng (both seem to feature that wonderful satay style flavour).

Nothing beats Italian food. I’m having Sunday Gravy tonight 🙂

Agreed.

Normally, when I am preparing Italian food, it is either risotto (yes, I do a good one), or pasta with blue cheese sauce (when I have plenty of Gorgonzola to be used up - Gorgonzola and double cream, yum) or pasta and mushroom sauce. All of these are ready in under an hour - the blue cheese sauce dish (usually served with spinach) in half an hour.

But the meatball sauce - that was slow, lingering, enjoyable cooking; I'd say around two hours once I started cooking, maybe a half an hour before that prepping the vegetables (and pancetta). But delicious. And fun.

Once winter creeps closer, I may prepare my bolognese dish - an hour or so of prep, and around five to six hours of slow cooking.

That would be me, eat first check expiration date later. Or it would have been prior to this July me anyway. Now, I chuck anything that has expired.

Today I am going to make sauteed bok choy with onions. I was thrilled to see bok choy at the grocery store yesterday. Had to actually go because my delivery order (from same grocer) was missing pivotal items (I never know that until they deliver). Actually wound up being okay because I got some of my favorite coconut shrimp which I thankfully haven't soured on post hospitalization.

I would like to be eating less chicken. I began eating that again when I was laid off a year ago (and I had bacon for the first time in 30 years last week. That was...disappointing so I'll skip the bacon going forward). I'd rather not go vegan unless it's actual vegetables rather than mock protein replacements.

Occasionally, I will skip all animal protein if that's what my body wants and needs. Lately, it's been wanting crap and I have to ween myself off that lest I invoke other health issues. Such a catch 22, I want to go back to eating vegetables and drinking more juice in NYC, but I'm kind of skittish given that I do not know what caused my bout of nearly fatal listeria.

All that said, looks like some delicious things folks are making in this thread.

I had eaten very little meat all summer, and this past week, experienced what I can only describe as a serious, sustained, craving for meat.

I know my mind (and body) well enough to succumb to such cravings.

Re bacon, - as with beef - (and indeed, chicken) if it is not good quality, it is possibly better to forego it; taste matters, as does quality.

 

[Scepticalscribe]

For Mother, a medley of vegetables, first boiled and then sautéed in butter (potatoes, carrots, broccoli) and gravy.

Mother ate it all, "with mouth wide open," reported the carer.

Both the carer and I had omelettes (organic, free range eggs) and some of the vegetables. When I made to add more butter, the carer pointed out that she had sautéed them already in butter; but, but, but, substituting what someone in a widely reported hearing said loudly about a particular alcoholic beverage last week: "I like butter!"

 

[JamesMike]

Had a nice fork-cutting only rib-eye steak with a bake potato, butter, bacon bits and sour cream.

 

[kazmac]

“I like butter!” Yes, that is a slogan I can get behind (and in front of too). 😀🙂

Dinner will most likely be pinto beans and onions with avocado, as I make a little extra to bring to work the next day. I use a lot of cinnamon, cayenne and a little bit of red pepper flakes on the beans, good stuff. Plus, I need to finish the bag of opened blue corn chips and the beans etc. pair nicely.

Frankly, it is all just an excuse to eat blue corn chips, but what can I say?

 

[Scepticalscribe]

Had a nice fork-cutting only rib-eye steak with a bake potato, butter, bacon bits and sour cream.

Enjoy.

That is how I like my steak, on the rare occasions I actually have some; utterly soft, "fork cutting only" - I like that description, in other words, exceptionally rare and tender.

Do enjoy.

“I like butter!” Yes, that is a slogan I can get behind (and in front of too). 😀🙂

Dinner will most likely be pinto beans and onions with avocado, as I make a little extra to bring to work the next day. I use a lot of cinnamon, cayenne and a little bit of red pepper flakes on the beans, good stuff. Plus, I need to finish the bag of opened blue corn chips and the beans etc. pair nicely.

Frankly, it is all just an excuse to eat blue corn chips, but what can I say?

Well said.

And enjoy your blue corn chips.

 

[kazmac]

Enjoy.

That is how I like my steak, on the rare occasions I actually have some; utterly soft, "fork cutting only" - I like that description, in other words, exceptionally rare and tender.

Do enjoy.


Well said.

And enjoy your blue corn chips.

🙂
Hope you have good eats and views in the Balkans.

 

[RootBeerMan]

For Mother, a medley of vegetables, first boiled and then sautéed in butter (potatoes, carrots, broccoli) and gravy.

Mother ate it all, "with mouth wide open," reported the carer.

Both the carer and I had omelettes (organic, free range eggs) and some of the vegetables. When I made to add more butter, the carer pointed out that she had sautéed them already in butter; but, but, but, substituting what someone in a widely reported hearing said loudly about a particular alcoholic beverage last week: "I like butter!"

I love butter, but for things like eggs, omelets and scrambles, I keep a jar of bacon grease around. That's my go to for any egg related dish. I also use it in greens and beans. Nothing like adding some bacony goodness to a dish!

 

[Scepticalscribe]

🙂
Hope you have good eats and views in the Balkans.

The coffee should be superb; wines and beers are good (even in the 90s they were good), and the cuisine depends on the region, but I would expect it to be reasonably good.
[doublepost=1538423737][/doublepost]

I love butter, but for things like eggs, omelets and scrambles, I keep a jar of bacon grease around. That's my go to for any egg related dish. I also use it in greens and beans. Nothing like adding some bacony goodness to a dish!

The Swedes use a thing called 'kaviar' for egg dishes; horribly addictive.

 

[Scepticalscribe]

Nobody was in much of a mood for cooking; I gave the carer money to get Indonesian takeaway food: Nasi Goreng, Mee Goreng, and a spicy duck salad, shared between us.

 

[hawkeye_a]

Had a big steak burrito....stuffed with rice, lettuce, cilantro, tomatoes & jalapeno sauce.