Went for “ light “ Japanese at a club considering the extravagant meals since CHRISTmas & these past 15 days of CNY ( despite more days / more than a week within Lent ) . 2 appetisers , one shown below and tofu salad . Had wagyu beef with special udon in soup as my main .


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Some of the ebi and extra Japanese , of course , mayonnaise
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Had goma / sesame , momo ( 2 ) and yuzu ice creams .. iced green tea & iced water . There was the usual hot tea being served too , just out of shot .

They ran out of ice cream a la carte dishes so one peach went on the set menu bowl .. since it was “ full “ house ( guess folks do not usually order so much ice cream )

Amazon AU has it. Free shipping if you have Prime.

https://www.amazon.com.au/Mrs-Dash-O...03592350&psc=1

Baked a deep dish pizza this afternoon and turned out better than I expected.


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It's Steak Saturday! Today's weekend travels takes me to here:

https://www.districtsteaks.com/

We'll see how Pensacola does for my weekend tradition

I'll take the Tomahawk Ribeye, por favor.

cheese fondue (vacheron fribergeois & gruyere) - used J Cuvee 20 for the wine base
kielbasa (beef)
ciabatta, apples, and cornichon dippers

planned dessert (letting my tummy settle a bit):
chocolate fondue
dippers: Rice Krispie treats, marshmallows, fruit, Angel food cake
mega yum planned...

Gorgeous !!!!!

recipe please??? I’m so tempted. What do you do for the chunky tomato sauce?

Street concert night
White cheddar popcorn with ghee & Lake Shore Drive seasoning
Grilled --chicken/ avocado/ cilantro/ Jack & cheddar cheese quesadillas with jarred salsa
turkey meatballs heated in salsa and cilantro
Lime cilantro rice
(From my guest) individual homemade flan in Mason Jars. Home made chocolate chip cookies
Blood orange mimosas
Chardonnay

Love those caramelized edges.

I used this recipe for the dough.
https://www.realdeepdish.com/2019/08...-dough-recipe/

There's more at pizzamaking.com forums you can Google.

As for the sauce, I drained a can of fire roasted diced tomatoes and added 1/3c of marinara. I don't think I used enough cheese for the base though. I used six slices of provolone plus 4 oz. of mozzarella, but I should have used more of both.

Filet and chicken plus vegetables from a hibachi restaurant. Didn’t feel like cooking after working all day then doing a hard work out at the gym.

Thanks! I wondered how the tomatoes get to look so chunky! Also didn’t ponder both provolone and mozza. I’m just so tempted.

here’s our chocolate fondue dessert. Jumbo marshmallows ftw.


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Sous Vide Salmon, cauliflower, and fried egg.

Roasted Chicken & Brussels sprouts & lemon in sheet pan (nyt recipe)
leftover chocolate fondue with jumbo marshmallows, bananas, strawberries, blood oranges, Rice Krispie treats, Angel food cake, & pineapple


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That looks absolutely disgusting. Did you enjoy it? Sorry, I normally wouldn't have even commented, but that photo --- I wish I could un-see it. :)

I did a type of sheet pan dinner last night as well. Very large giardiniera-filled Italian sausages, plus a mix of onion, red peppers, parsnips, and a few garlic cloves (olive oil, s&p, italian seasoning). Garlic mashed potatoes (not on the sheet pan). Parsnips inspired by chgoeditor :).

Tonight is Mystery Chicken. Chicken breasts thawing in the fridge, the mystery is what we'll do with them. Too tired to plan ahead last night, and our default is always take chicken out of the freezer.

Edit: Update on the Mystery Chicken. We decided to try something new for us. Spaghetti squash as a noodle (which is not new for us), with the chicken in a garlic/oil/butter sauce. Onion, parsley, parmesan, and crushed pepper flakes in the sauce. We've only previously used spaghetti squash with a marinara. Seems like it should work though. I've been looking for new ways to serve the spaghetti squash as it's the only kind I actually like (vs. just tolerate).

Mr. CE made the recipe that the parsnips were originally intended for and it was delicious! New York Times, farfalle with bacon, leeks and parsnips.

Red king crab legs
mixed Green salad
steak fries
ciabatta with butter
raw tofu slices

i still can’t decide on dessert... I could also just finish up the salad

This... there is a tofu shop nearby... every once in a while I'll go buy a container and chill it for dinner. When ready, take out a brick or two, rinse it off and top it with either a light oyster sauce and sesame oil mixture or some onion/ginger/oil mix that you get at the chinese roast meat seller. Great as a snack or side dish.

so it’s not cold when you buy it? I’ve only known tofu from supermarkets - I never bought it at Chinese grocers or markets. Now I’m only getting it in the cold section at Costco so it’s always in the fridge at home. I prefer to eat it cooked and hot. Even at restaurants, or dim sum, I’ve never had it cold
what’s your ginger/oil “recipe” - I definitely like it as a dip but only had it with cold boiled chicken and definitely not with “wind dried” pork or duck (the duck is served more with a soy-based sauce)

If you buy from an asian grocer it's usually chilled, but not really that cold (sitting in a similar cooler as the cold cuts or fresh noodles section). If you buy it from the factory that makes it, then it's often warm-ish as it likely just came off the line. I like tofu hot as well (eg, mapo tofu), but once in a while it's a nice refreshing change to eat it cold.

I don't have a recipe per se, but it's really take a bunch of ginger to a grater (you could probably use a food processor, but I don't use one so it'd require some experimentation). Then chop a bunch of spring onions/scallions (roughly 1:1 ratio) into little 1/8ish inch bits (1/4-1/2 cm bits...)... then combine 3/4 cup of neutral oil into a wok (I use vegetable oil) or a smallish pot with the ginger and onions and warm for a few minutes. Salt to taste while the oil is warm.

I've never been strict following the recipe, but roughly 5 stalks of spring onions and the equivalent amount of ginger works for me (sometimes I put in less oil if it looks like it'll overwhelm the ginger and spring onions) and try to be sparing with the salt... went to a chinese roast meat stall once in a mall and they had probably put in 5x the amount of salt you should have and it just wrecked the sauce (and they had a big pot of it) This usually lasts me a while if refrigerated properly.

Thank you! I made screen shots and will pdf it to my recipe list. Dipping sauces are so nice. As much as I love Chinese food, I went decades without trying to cook it and only eating it or fetching it outside the house. Who knew that ft would teach me much more than how to optimize miles and money :-)

Thanks to ft, in 2009 I got back a 3k refund and in 2020 I got back a 4500-ish refund. That’s so valuable for me. So I really mean it when I say that I’ve gotten amazing skills thanks to ft :-)

I just did a quick search.... here's a no-cook version that might help you as it gives specifics. Personally, I'd prefer at least warming the oil as it helps infuse the flavours into it.

https://thewoksoflife.com/raw-ginger-scallion-oil/

I forgot the English letters for the Cantonese but recall XIE XIE - greatly appreciated :-)

Lazy lazy dinner. Took frozen veggie patties (from a Costco big box) and skillet cooked, took a bag of the madras lentils - Tasty Bite (more Costco stuff) heated them up and poured on top, with some shredded mozzarella, and heated up some papads - cumin, and madras seasoned.

No doubt, the household daily fiber intake will become apparent at some point.

Quick, and tasty.

Calibur cheeseburger Carryout

white rice cooked with Chinese sausage
Sauteed bok choy & tofu
reheated king pao chicken

dessert - probably Stam chocolate & Girl Scout cookies

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Savory potato tart. We had it with bacon wrapped pork tenderloin.

yes, please !

Jasmine rice
grilled asparagus with lemon & toasted panko
grilled salmon

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I've seen you mention Calibur a few times, so I had a look at their website...
Looks really good actually. Their fries look fantastic, and grass fed 1/4 lb patties are the way to go. Any thicker is a no-no IMO.
Ooooh. and they have a burger sauce too! Huge plus!
It reminds me of several good burger joints in Humboldt county. I would try it if I was nearby.
Price seems normal for this type of burger.

Grilled steak, grilled asparagus, biscuits (the frozen Pillsbury biscuits are surprisingly decent, although you won't confuse them with scratch ones), orange slices, baked potato, and a couple of Butterfinger bites for dessert.

My family loves Calibur - I last ate there on February 29, 2020 - and I probably had their grilled cheese & fries. I haven’t eaten their food since that time and just fetch carryout for my family. the food is great and I’m just not interested. I don’t know when I last had a cheeseburger - maybe late 2020? FT has spoiled me with my own cooking.

I’m craving food so I’m inspired to have some oranges! Minneola and blood oranges. Thank you!

That tart could be on the cover of a food magazine ....beautiful crust.
Is it cheesy inside or what?

I just love a good hamburger. Always have. I could eat several per week, but I limit myself to once or twice a month, and I never ever have cheese on my burgers. A good burger just doesn't need it IMO.

Merci. Crème fraîche, garlic, thyme, nutmeg, salt pepper. Yes, I was quite pleased with the crust.

I'd love to see a pic of a slice from the side if you have one or have any left. It looks amazing.

Last night:
After a late afternoon appointment, early dinner at Wildfire. Pork chops topped with a mushroom stuffing and au gratin potatoes for me, kale and spinach salad with chicken for my lovely wife.

Tonight is part 2 of 3 in our last meal subscription. From Big Star bbq pop-up:

• Skillet cornbread with ancho chili honey butter
• Wedge Salad with iceberg lettuce, smoked bacon, blue cheese dressing, brown butter croutons, green onions
• 1/2 Smoked Chicken with Carolina mustard sauce
• Peach cobbler with grilled lemon whipped cream

It boggles my mind that you wouldn't get carryout for yourself if you are picking up carryout for the rest of your family, or that you wouldn't say no to carryout completely.

Also mind boggling that the wife and son are eating calorie/salt /fat/sugar bombs of burgers, fries and shakes so often. Nothing nutritional at all.
Gaobest, if you have designated yourself to be the family cook, why not try making some healthy home cooked balanced meals that the whole family can eat (like the chicken & brussels sprouts sheet pan that you made).And then maybe the burger takeout can be a treat a couple times a month.

This. Speaking of, I need to decide if I'm reheating my leftovers from lunch yesterday for lunch, or if I'm cooking chicken for lunch today.

Thank you. Here you go:


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This is all we were able to eat last night. It’s 11” in diameter. Oh, and it’s a NYT recipe for anyone interested. The recipe says to layer the slices evenly. Some of the comments say to just dump them in. It will still be beautiful. I just dumped. Seems to have worked out. :)

Last night, slow roasted salmon with a brown butter thyme drizzle, and mushy peas.