Quick meal... fried noodles with veggies.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Michi
I dislike attempts to rewrite history
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Nice!! We have crap salmon here in California but would love to see how you did the citrus cure.
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most salmon nowadays IMO is crap, if I ever stumble across some Sockeye or great looking wild Alaskan or Scottish I buy it but those are rare occasions.
Tenderloin beef with burrata, oven potatoes and brussel spouts
Michi
I dislike attempts to rewrite history
I linked the recipe in the previous post. Here it is again.
https://www.kitchenknifeforums.com/threads/citrus-cured-salmon.45546/
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Thanks!!!
Greenbriel
Senior Member
This weekend I finally cracked the code on two dishes I've been trying to get just right for ages - French onion soup and UK-style potato cakes/potato farls. And Peking duck from last weekend. Have a good week everyone!
DitmasPork
Senior Member
Roasted lamb with Mint Sauce and Seared Ahi—my contributions for the final Hawaii supper party before heading back to Brooklyn.
NotAddictedYet
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Frankly, I'm a fan.
We occasionally get great Pacific NW salmon here, it has a premium price tag, but totally worth it occasionally.
Roast beef and potatoes
From Sunday's dinner with my mother-in-law... grilled Romaine Caesar, fresh fettuccine with pesto, grilled lamb rib chops.
Steak, eggs, garlic & herb mashed potatoes, grilled green onions and a side of spicy Chimichurri salad (diced tomato, cucumber & green onions with leftover Chimichurri as dressing, delightful). I was so stuffed after that, wasn't really hungry until the following morning... 
So the wife and I have both been under the weather. Flu or COVID I don't know yet, we'll see what the tests say. Not terrible sick but surely not bouncing about the house. I suspect just a nasty flu but who knows these days.
Two nights ago I made some turkey cutlets out of the tenderloins from the Christmas bird I'd broke down. Man, they were gonna make some righteous sandwiches! But alas, we mostly just nibbled on them.
I'm about two days ahead of the wife in whatever it is we are graciously playing host to so she still has little appetite but after eating so little for four days now, I found myself mildly hungry. I also found myself tired of being a slug.
So...
The fridge and shelves are getting bare so no green stuff but I figured I could make this into something. Also, that's the now nearly ever-present Akifusa 180mm gyuto.
Some tomato paste, dried basil, a little red paper flakes, parm, later and...
I know, sad plating but it made me happy.
Tasted good too.
Two nights ago I made some turkey cutlets out of the tenderloins from the Christmas bird I'd broke down. Man, they were gonna make some righteous sandwiches! But alas, we mostly just nibbled on them.
I'm about two days ahead of the wife in whatever it is we are graciously playing host to so she still has little appetite but after eating so little for four days now, I found myself mildly hungry. I also found myself tired of being a slug.
So...
The fridge and shelves are getting bare so no green stuff but I figured I could make this into something. Also, that's the now nearly ever-present Akifusa 180mm gyuto.
Some tomato paste, dried basil, a little red paper flakes, parm, later and...
I know, sad plating but it made me happy.
Tasted good too.
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So the wife and I have both been under the weather. Flu or COVID I don't know yet, we'll see what the tests say. Not terrible sick but surely not bouncing about the house. I suspect just a nasty flu but who knows these days.
Two nights ago I made some turkey cutlets out of the tenderloins from the Christmas bird I'd broke down. Man, they were gonna make some righteous sandwiches! But alas, we mostly just nibbled on them.
I'm about two days ahead of the wife in whatever it is we are graciously paying host to so she still has little appetite but after eating so little for four days now, I found myself mildly hungry. I also found myself tired of being a slug.
So...
The fridge and shelves are getting bare so no green stuff but I figured I could make this into something. Also, that's the now nearly ever-present Akifusa 180mm gyuto.
Some tomato paste, dried basil, a little red paper flakes, parm, later and...
I know, sad plating but it made me happy.
If you've still got your sense of taste, that's a good sign! Honestly of all things covid related that's what freaks me out the most
Michi
I dislike attempts to rewrite history
Bloody awesome, that looks like sausage perfection! We are all proud of you Lars!
Michi
I dislike attempts to rewrite history
I made a bunch last week. Venison garlic sausage (I ended up smoking these):
And Thüringer Bratwurst:
And Thüringer Bratwurst:
If you've still got your sense of taste, that's a good sign! Honestly of all things covid related that's what freaks me out the most
Yep and smell. Like I said, probably just a nasty flu.
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The Omikron variant seems to have lost that symptom, every disadvantage has an advantage 'as Cruyff would say'If you've still got your sense of taste, that's a good sign! Honestly of all things covid related that's what freaks me out the most
parbaked
Senior Member
"Vitello" tonnato…
Blended with a can of anchovies...
Chilled pork butt...
Served with salad and sourdough garlic toast
Blended with a can of anchovies...
Chilled pork butt...
Served with salad and sourdough garlic toast
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Thanks, I'm flattered..! It was a lot less daunting than I feared.Bloody awesome, that looks like sausage perfection! We are all proud of you Lars!
The stuffer was really easy to use(and clean) and my Kenwood stand mixer with the paddle attachment did a great job of mixing everything.
Now I just have to figure out what to do with the sausage.. I think Marcella Hazan have some ideas for that..!
DitmasPork
Senior Member
Budget Steak Feast. Chuck Steak with cumin, pepper, olive oil, salt.
