What are you eating?

[SonicMan46]

Well, now home from our recent trip to Montauk, LI - had a great time & plenty of seafood, mostly shellfish (oysters, clams, & lobsters) - was certainly a treat!

SO, our first evening out last night, we visited our local Japanese restaurant for even MORE seafood - pic below just to 'wet' the appetite (had some of the items on that plate but not all!).

My dinner consisted of Sashimi, i.e. Yellowtail, Smoked Salmon, & seared peppered Tuna and 2 rolls - California & Shrimp Tempura - delicious as usual!  I use to have a Japanese beer w/ this type of dinner, but a number of years ago switch to Sauvignon Blancs from New Zealand; their acidity w/ its tartness balances this food nicely and the wine is not as bloating sans bubbles -

[jlaurson]

Pasta with a slow-roasted garlic, fennel, and pear cream sauce with Saffron (and other, similar) milk caps, a couple puffballs (too late for them, now... very few young ones around), and a good number of Wood Hedgehogs picked in the forest.

[mahler10th]

This evening, after a trip to the Butchers (not a Supermarket Butcher and the like...a bona fide proper Butcher shop) I am going to gorge myself on Pork Chops, which I asked to be spiced....so it's pork chops, tatties and peas for my dinner.  I will eat it whilst watching terrible aftermaths of the East American weather situation.  So, it's this...



with a wee bit of this...

[Mirror Image]

This evening, after a trip to the Butchers (not a Supermarket Butcher and the like...a bona fide proper Butcher shop) I am going to gorge myself on Pork Chops, which I asked to be spiced....so it's pork chops, tatties and peas for my dinner.  I will eat it whilst watching terrible aftermaths of the East American weather situation.  So, it's this...



with a wee bit of this...

Looks delicious, John. I'm jealous!

Tonight, it's t-bone steak night at the house with roasted potatoes coated in olive oil, parmesan cheese, and salt/pepper, and a garden salad. All washed down either with some sweet iced tea or another favorite: ginger ale.

[SonicMan46]

Looks delicious, John. I'm jealous!

Tonight, it's t-bone steak night at the house with roasted potatoes coated in olive oil, parmesan cheese, and salt/pepper, and a garden salad. All washed down either with some sweet iced tea or another favorite: ginger ale.

MI - a great steak (hopefully cooked medium rare, my preference) - but no red wine?      Dave

[Mirror Image]

MI - a great steak (hopefully cooked medium rare, my preference) - but no red wine?      Dave

Sorry, Dave. I'm don't drink any alcohol whatsoever. Never developed a taste for it.

[toledobass]

Thinking about going here tonight for the #3 or the #4.

http://dmkburgerbar.com/

Allan

[Brian]

Thinking about going here tonight for the #3 or the #4.

http://dmkburgerbar.com/

Allan

To me, 1, 4 and 6 sound really, really delicious - but my favorite description might actually be the bison burger. I'd just about travel to Chicago for that.

[toledobass]

Well DMK was just OK.  the combination of items was terrific, but they feature the flat smashed with a spatula patty.  In my mind when you do that you should serve on small buns and the burgers should be pretty small, not slider small but not saucer sized either.  These were saucer sized which means the buns were huge throwing off the burger/proportion.  Not a bad burger mind you, just not quite as special as it seemed it could be. 

This AM, some buckwheat and fried eggs with an avocado and some brown butter.

Allan

[Gold Knight]

Two grilled cheese sandwiches and a side of macaroni salad.

[DavidRoss]

Minestrone.



Italian sausage, olive oil, onions, peppers, garlic, celery, kidney beans, green beans, carrots, zukes, chili sauce, tomato sauce, beef broth, spinach, mushrooms, oregano, basil, salt, pepper, and parmesan cheese.  Yum!

[classicalgeek]

Minestrone.



Italian sausage, olive oil, onions, peppers, garlic, celery, kidney beans, green beans, carrots, zukes, chili sauce, tomato sauce, beef broth, spinach, mushrooms, oregano, basil, salt, pepper, and parmesan cheese.  Yum!

That Minestrone looks absolutely delicious, David!  I love the assortment of vegetables.  I'll have to try making my own some time...

Speaking of soup, on Saturday I did my first attempt at Pho, the Vietnamese beef-and-noodle soup: http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html.  Used packaged broth with an infusion of spices, along with some thinly-sliced grass-fed flank steak.  Topped it with bean sprouts, mint, basil, and fresh lime juice.  It was a smash hit, especially with my hard-to-please 7-year-old daughter!

Tonight, it's a homemade Thai curry, specifically a red curry with chicken, carrots, broccoli, and cauliflower.

[DavidRoss]

Speaking of soup, on Saturday I did my first attempt at Pho, the Vietnamese beef-and-noodle soup: http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html.  Used packaged broth with an infusion of spices, along with some thinly-sliced grass-fed flank steak.  Topped it with bean sprouts, mint, basil, and fresh lime juice.  It was a smash hit, especially with my hard-to-please 7-year-old daughter!

Sounds yummy, James.

Tonight, it's a homemade Thai curry, specifically a red curry with chicken, carrots, broccoli, and cauliflower.

And sounds yummy again!

Main course tonight: A crustless quiche with spinach, bacon, onions, and cheddar cheese.

[Mirror Image]

Tonight's menu: bourbon chicken with baked rice and stir-fry styled green beans fried in soy sauce. Dessert will be some butter pecan ice cream with waffle cone.

[mc ukrneal]

Tonight, it's a homemade Thai curry, specifically a red curry with chicken, carrots, broccoli, and cauliflower.

Do you cook the curry yourself? I have gotten pretty good at a basic Indian curry sauce, but have not yet cracked the Red Thai Curry. Any tips?

[classicalgeek]

Do you cook the curry yourself? I have gotten pretty good at a basic Indian curry sauce, but have not yet cracked the Red Thai Curry. Any tips?

Yes, I do make it myself - the key is reducing the seasonings and about half of the coconut milk until it's very thick, then adding the rest of the coconut milk to make your final sauce. 

Here's a basic formula:
-1 can coconut milk (use a good, full-fat Asian brand  )
-curry paste (the amount depends on how spicy you like it - I use about 2 tsp. for a mild, '1.5 star' curry
-3 tbsp. fish sauce
-2 tbsp. sugar

Stir this together and cook it on medium heat for about 30-40 minutes - it should get very thick and pasty.

While that's going, cook your meat and sauté your vegetables until they are just al dente - don't overcook them.

Once your sauce reaches the thick and pasty stage, stir in a second can of coconut milk.  Add the sauce to your meat and vegetables and heat it through, and you have a meal!

[Leo K.]

Just had a slice of cheese pizza and a small amount if corn chips, a snack at work

[Fafner]

I am currently down with a flu, so I am not really eating much of anything.

[mc ukrneal]

Yes, I do make it myself - the key is reducing the seasonings and about half of the coconut milk until it's very thick, then adding the rest of the coconut milk to make your final sauce. 

Here's a basic formula:
-1 can coconut milk (use a good, full-fat Asian brand  )
-curry paste (the amount depends on how spicy you like it - I use about 2 tsp. for a mild, '1.5 star' curry
-3 tbsp. fish sauce
-2 tbsp. sugar

Stir this together and cook it on medium heat for about 30-40 minutes - it should get very thick and pasty.

While that's going, cook your meat and sauté your vegetables until they are just al dente - don't overcook them.

Once your sauce reaches the thick and pasty stage, stir in a second can of coconut milk.  Add the sauce to your meat and vegetables and heat it through, and you have a meal!

Thanks.  DO you make the paste yourself?

[SonicMan46]

Minestrone.



Italian sausage, olive oil, onions, peppers, garlic, celery, kidney beans, green beans, carrots, zukes, chili sauce, tomato sauce, beef broth, spinach, mushrooms, oregano, basil, salt, pepper, and parmesan cheese.  Yum!

David - looks GREAT! Susan makes some good soups (w/ a Jewish influence) - one of her best is Chicken Matzo Ball Soup - sorry, don't have a pic (will do next time!) - the main trick is to get the matzo balls right (made from scratch), i.e. BIG, FLUFFY, and MOIST - she auctions off 2 pots at our annual Unitarian Fellowship fund raiser and always brings in some nice $$ donations - Dave