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Originally Posted by JBord
(Post 33313346)
Tonight - grilled pepperoni and onion pizza - sorry Corky no pickles. Side salad.
Anyone here have good ideas for seasoning a rib roast (choice not prime if it matters)? One of these days soon I'm going to sous vide the one in my freezer and then probably sear quickly on the grill. But I've only helped someone with an oven-baked rib roast before, never made one on my own. Are you too chicken to try some pickles on a little slice? :p What about honey? |
Grilled chicken thighs - the bbq sauce probably evaporated in the grill so I need to check our grilling book to better master chicken thighs incl skin. Tasty but the Korean style wasn’t spicy and tasted similar to the bbq style.
baked potato with toppings sautéed onions with Marsala cooking wine roasted carrots raw carrots & celery Rainier cherries Girl Scout cookies |
I cooked my 20th meal out of In Bibi's Kitchen, the great majority of which were big hits. The only issue I have with this East African cuisine cookbook is more than once it suggested adding water to a pots with hot oil!
Switching gears, I have Ina Garten's recipes lined up for the next week+. |
Originally Posted by corky
(Post 33313901)
IMO, a rib roast is such a tasty piece of meat that it needs very little seasoning beyond salt & pepper. I sometimes make slits and stick pieces of garlic in them. Thyme goes well with beef too so maybe rub a little of that on the outside. The smoky flavor from the grill plus the beef will be so good!
Are you too chicken to try some pickles on a little slice? :p What about honey? I've tried honey on a pizza, I don't like it. I HAVE had pickles on a cheeseburger pizza I've made. I'm not against it. I just didn't think it worked on this pizza. And probably no way my wife would have eaten it. |
Originally Posted by JBord
(Post 33314734)
Thanks for the ideas! I'll take the advice on keeping it simple. I wonder if garlic would dissolve in a sous vide for 6-7 hours? That might be amazing, so may give that a try.
I've tried honey on a pizza, I don't like it. I HAVE had pickles on a cheeseburger pizza I've made. I'm not against it. I just didn't think it worked on this pizza. And probably no way my wife would have eaten it. I am not a fan of honey on pizza either but there is a pizza around here (I forget specifics) that includes spicy honey and it's really good.
Originally Posted by EkekoBWI
(Post 33314205)
I cooked my 20th meal out of In Bibi's Kitchen, the great majority of which were big hits. The only issue I have with this East African cuisine cookbook is more than once it suggested adding water to a pots with hot oil!
Incidentally, speaking of African food check out the Netflix documentary High on the Hog, about the African roots of US soul food. |
Leftover pork loin, diced potatoes and onions become hash for lunch.
https://cimg1.ibsrv.net/gimg/www.fly...91493d8cc.jpeg |
Originally Posted by gfunkdave
(Post 33315088)
I don't think garlic will ever dissolve, but it will soften to a paste and some of the garlicky flavor will probably dissolve. I wonder if garlic flavor compounds are more fat- or water-soluble.
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Originally Posted by corky
(Post 33315234)
good question --I don't know what happens to the garlic during sous vide. When I have done a rib roast in the oven or on the grill, the garlic flavor is there and the garlic softens but only a little --not to spreading consistency and it really is too raw to eat.
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Tonight appears to be a dilapidated and bast...ized version of pad thai or something similar. My wife wants to use spaghetti squash as the noodle. And she wants to cook the chicken in the carbon steel wok I've owned for over a year and finally got around to seasoning today. We, of course, have no idea how it will perform.
I'm skeptical of the whole operation. But fortunately I eat just about anything and better to test it all out on just us I suppose. Tomorrow it's just me and the dog for dinner. We usually make something we love but my wife doesn't. I haven't discussed menu ideas with the dog yet, but he's usually fine with meat and/or cheese. Hmmmm. |
Turkey lettuce wraps
https://cimg5.ibsrv.net/gimg/www.fly...18fa0850ed.jpg |
Originally Posted by corky
(Post 33316856)
Turkey lettuce wraps
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Originally Posted by gfunkdave
(Post 33315088)
Incidentally, speaking of African food check out the Netflix documentary High on the Hog, about the African roots of US soul food.
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Spaghetti with Rao’s marinara and beef meatballs
fusilli with pecorino cheese & olive oil beef meatballs raw organic vegetable platter (Persian cuke, celery, carrots, baby sweet peppers) fruit and Girl Scout cookies
Originally Posted by JBord
(Post 33316093)
Tonight appears to be a dilapidated and bast...ized version of pad thai or something similar. My wife wants to use spaghetti squash as the noodle. And she wants to cook the chicken in the carbon steel wok I've owned for over a year and finally got around to seasoning today...
did you ever go to Mizrahi’s Israeli - I love that place. I’m looking forward to a meal there in July. |
Originally Posted by JBord
(Post 33316093)
Tonight appears to be a dilapidated and bast...ized version of pad thai or something similar.
Originally Posted by gaobest
(Post 33317082)
How’d it come out?
did you ever go to Mizrahi’s Israeli - I love that place. I’m looking forward to a meal there in July. Haven't been to Mizrahi's yet. We plan to spend a good amount of July and August at my in-laws lake house, so it's likely I won't get there until this fall. Since we're still fairly new to the suburbs, we have a good list of places to try. The hard part is getting to them all. And we'll of course go into Chicago for some meals this summer as well. |
Originally Posted by JBord
(Post 33317830)
It was flavorful but the consistency was mushy. The spaghetti squash had no integrity at all. If people have seen my other posts, we've been experimenting with spaghetti squash noodles. Some things have worked well. This one failed, but at least it was delicious mush.
Haven't been to Mizrahi's yet. We plan to spend a good amount of July and August at my in-laws lake house, so it's likely I won't get there until this fall. Since we're still fairly new to the suburbs, we have a good list of places to try. The hard part is getting to them all. And we'll of course go into Chicago for some meals this summer as well. |
Originally Posted by BamaVol
(Post 33317989)
Im guessing you’ve spiralized vegetables. I dont know of one with a similar flavor to spaghetti squash but zucchini works very well. I have the same result with spaghetti squash as you - it ain’t pasta.
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Originally Posted by JBord
(Post 33318128)
I have not. My problem is I don't like most squashes (or any type of gourd for that matter). Spaghetti squash is the exception. But next time we'll just go with rice noodles. We had a squash to use and my wife got creative, so kudos to her. We experiment and learn I suppose.
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Originally Posted by BamaVol
(Post 33319188)
Sweet potato works well also. I was given a spiralizer as a gift a few years back. I’m surprised at how often it’s used. We eat pasta maybe twice a year. But I love sauce and meatballs and Italian sausage. This makes it healthier. I probably use it once or twice a month.
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MS graduation supper celebration at Trattoria da Victoria, SF
Stuffed / fried zucchini squash flowers deconstructed artichoke heart / arugula / pecorino salad eggplant parmigiana calzone Froyo dessert at Easy Breezy: peach pie (medium fat) strawberry jelly (medium fat coconut milk) https://cimg1.ibsrv.net/gimg/www.fly...b57ecbdb4.jpeg |
Originally Posted by estnet
(Post 33319401)
Do u boil or fry the spiralized sweet potato (or cook it in the sauce)?
There are also commercial,products available. I’m sure I’ve seen beets and butternut squash. But it saves 75% to do your own spiralizing. You can buy a device for about $10-25 on Amazon I think. Mine has the crank handle, but there are other styles. |
Originally Posted by BamaVol
(Post 33320347)
I steam it for a couple minutes. We also eat the zucchini and summer squash without cooking, just cover with heated sauce.
There are also commercial,products available. I’m sure I’ve seen beets and butternut squash. But it saves 75% to do your own spiralizing. You can buy a device for about $10-25 on Amazon I think. Mine has the crank handle, but there are other styles. |
Originally Posted by estnet
(Post 33321407)
Thanks, I have a spiralizer which came with my Cuisinart but haven't found a lot of use for it - so happy to see new ideas!
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Originally Posted by corky
(Post 33321583)
Carrots are good too. And hard (usually root) veggie works.
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Originally Posted by BamaVol
(Post 33322041)
For making Ruta-bucatini and Turni-pappardelle?
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Originally Posted by corky
(Post 33322125)
Not for me...either real pasta or nothing. But I would love to see you make bucatini out of a veggie. :p
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Significant birthday celebration at Smyth a couple of weeks ago.
You don't know what you're served until it is served. They do ask for and accommodate most dietary restrictions. We were emailed the printed menu a few days after dinner. My apologies for the all caps in the descriptions. I was not about to retype the entire menu, so I copied and pasted. https://cimg0.ibsrv.net/gimg/www.fly...a8924f2e47.jpg https://cimg8.ibsrv.net/gimg/www.fly...5c6614dda9.jpg VASE OF ASPARAGUS WITH OYSTER (when we sat down, we thought that this was a flower arrangement) https://cimg1.ibsrv.net/gimg/www.fly...4e1253a92f.jpg SEVERAL SERVINGS OF CHILLED SHELLFISH BARELY COOKED LOBSTER CLAW SEASONED WITH SALTED FALL STRAWBERRIES WILD MAINE MUSSEL WITH CHARRED RAMPS & LIGHTLY WHIPPED CREAM SCALLOP WITH HAZELNUT & BLACKENED YUZU 2017 MAXIMIN GRUNHAUS, ABTSBERG, RIESLING GG, MOSEL, GERMANY https://cimg4.ibsrv.net/gimg/www.fly...1e0993d927.jpg CHILLED AVOCADO, A PASTE OF BANGKOK GUAVA & HOJA SANTA 2018 FONTODI, MERGGIO, SAUVIGNON BLANC, TUSCANY, ITA LY https://cimg5.ibsrv.net/gimg/www.fly...3b62784171.jpg KALUGA CAVIAR GENTLY WARMED IN BUCKWHEAT BUTTER, ALMOND MILK & NEWLY PRESSED WALNUT OIL 12 YEAR EL MAESTRO SIERRA, AMONTILLADO, JEREZ, SPAIN https://cimg7.ibsrv.net/gimg/www.fly...a8402e10ca.jpg SPRING ASPARAGUS WITH A SALAD OF SPRUCE, SHOOTS & BEE POLLEN 2018 KELLER, WEIBER BURGUNDER & CHARDONNAY, RHEINHESSEN, G E R M A N Y https://cimg8.ibsrv.net/gimg/www.fly...a2b2712a34.jpg MAINE LOBSTER TAIL COOKED OVER THE EMBERS WITH HONEY & BARLEY BUTTER, SEASONED WITH PINE & BEE POLLENS HENRI BILLIOT, CUVÉE LAETITIA, AMBONNAY, GRAND CRU CHAMPAGNE, FRANCE https://cimg9.ibsrv.net/gimg/www.fly...d4f7eade3e.jpg FOIE GRAS SWIMMING IN A BROTH OF GUINEA HEN, WASABI LEAF & SEAWEEDS 3 YEAR HAKKAISAN, JUNMAI GINJO, UONUMA, JAPAN https://cimg0.ibsrv.net/gimg/www.fly...597cc1bc1f.jpg HALIBUT SWIMMING IN A BROTH OF GUINEA HEN, WASABI LEAF & SEAWEEDS (substitution for the non-liver eating member of our party) https://cimg1.ibsrv.net/gimg/www.fly...0daed79e06.jpg SLOW ROASTED LAMB LOIN, PINE CONE & ALLIUMS SAVORY ECLAIR WITH SAUCE & FERMENTED SHIITAKE MUSHROOM BLACK WALNUT & ARMAGNAC TEA BLACK MALT MACARON FILLED WITH CHOCOLATE 2015 LE PETIT LION DU MARQUIS DE LA CASES, SAINT JULIEN, BORDEAUX, FRANCE https://cimg2.ibsrv.net/gimg/www.fly...55bc6dd02c.jpg The Savory Eclair https://cimg3.ibsrv.net/gimg/www.fly...e621004dda.jpg The Black Malt Macaron (the red liquid is a bullion with some pig blood in it, my dining companions receive a clear version, as they eat neither pork products nor blood) https://cimg4.ibsrv.net/gimg/www.fly...0ac9d6b9ff.jpg NAGAMI KUMQUATS WITH CITRUS BLOSSOM, EUCALYPTUS & SHEETS OF ICE https://cimg5.ibsrv.net/gimg/www.fly...3edc6ef016.jpg SUBTLY FLAVORED CUSTARD OF ROASTED KELP WITH BLUEBERRIES 2012 BUSSOLA, RECIOTO DELLA VALPOLICELLA CLASSICO, VENETO, ITALY 500ML https://cimg6.ibsrv.net/gimg/www.fly...5e291874dd.jpg RHUBARB LICORICE https://cimg8.ibsrv.net/gimg/www.fly...81b3f891a2.jpg PRESERVED EGG YOLK TAR TLET, MARIGOLD & JASMINE https://cimg9.ibsrv.net/gimg/www.fly...a9d6ac4b84.jpg MILK CHOCOLATE GANACHE, BLACK RASPBERRY & SPRUCE https://cimg1.ibsrv.net/gimg/www.fly...ea866242e3.jpg |
Originally Posted by TWA884
(Post 33324117)
Significant birthday celebration at Smyth a couple of weeks ago.
You don't know what you're served until it is served. They do ask for and accommodate most dietary restrictions. We were emailed the printed menu a few days after dinner. … happy birthday!!!! |
Originally Posted by gaobest
(Post 33324442)
Gorgeous menu and gorgeous Loyalist menu - prices look super reasonable!
happy birthday!!!! I found more details on the avocado dish on their Instagram page. https://cimg8.ibsrv.net/gimg/www.fly...f5a05cc5b1.jpg |
toasted cheese & calabrese salami on toasted baguette
kettle jalapeño chips (I haven’t had the healthiest foods today! Lol) zero dessert
Originally Posted by TWA884
(Post 33324483)
Smyth is considerably more expensive than The Loyalist, but not quite as expensive as other restaurants of that caliber.
I found more details on the avocado dish on their Instagram page. |
Fruits at dinner primarily from Thailand ..
Dessert - goreng pisang . Bananas from the Philippines https://cimg5.ibsrv.net/gimg/www.fly...db0d51aac.jpeg Homemade banana fritters https://cimg6.ibsrv.net/gimg/www.fly...7d9f2eda4.jpeg Thai pineapple and pomelo https://cimg6.ibsrv.net/gimg/www.fly...850479a10.jpeg Thai rambutans and Australian white peaches - last of the season https://cimg8.ibsrv.net/gimg/www.fly...a73c37f3c.jpeg Lemongrass pandan cake https://cimg3.ibsrv.net/gimg/www.fly...3aae23259.jpeg Shared the delicious cake Baked by a friend , rather pretty cake , who is fund raising for an hospice |
Grilled pork loin with rosemary marinadeRoasted broccoli with parmesan, balsamic and lemon zest
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Turkey taco night
including sautéed diced onions drizzled with red wine vinegar (thanks Cat-Loving Wrp Accounting Person in AR!!); sliced avocado; diced red onions; sliced baby bell peppers https://cimg5.ibsrv.net/gimg/www.fly...fe3a625a7.jpeg |
Jerk chicken maple smoked with my "signature" turmeric coconut rice. I'm quietly confident my signature rice could bring peace to the Middle East. I got to work on my jerk game though. The marinade was too mild. Rennovations are over so I'm loving being back on the coals. :)
https://cimg2.ibsrv.net/gimg/www.fly...29d867d0f.jpeg |
Homecooked dinner , one more week before dining out will happen 🤞🏻
https://cimg7.ibsrv.net/gimg/www.fly...5df8af401.jpeg Fried thin rice noodles / bee hoon https://cimg3.ibsrv.net/gimg/www.fly...d7b743f6c.jpeg Egg fried rice https://cimg9.ibsrv.net/gimg/www.fly...25ad0d0ff.jpeg Shredded cabbage and carrots https://cimg2.ibsrv.net/gimg/www.fly...d7ac33a8d.jpeg Golden silver pomfret https://cimg7.ibsrv.net/gimg/www.fly...f411b1497.jpeg Thai pineapple , pomelo and rambutans https://cimg1.ibsrv.net/gimg/www.fly...3a4755303.jpeg Banana fritters / goreng pisang ( another attempt ) |
Originally Posted by bensyd
(Post 33326962)
Jerk chicken maple smoked with my "signature" turmeric coconut rice. I'm quietly confident my signature rice could bring peace to the Middle East. I got to work on my jerk game though. The marinade was too mild. Rennovations are over so I'm loving being back on the coals. :)
https://cimg2.ibsrv.net/gimg/www.fly...29d867d0f.jpeg |
Originally Posted by bensyd
(Post 33326962)
Jerk chicken maple smoked with my "signature" turmeric coconut rice. I'm quietly confident my signature rice could bring peace to the Middle East. I got to work on my jerk game though. The marinade was too mild. Rennovations are over so I'm loving being back on the coals. :)
https://cimg2.ibsrv.net/gimg/www.fly...29d867d0f.jpeg
Originally Posted by corky
(Post 33327298)
Care to share your signature rice dish? I get it if you don't .....I don't want to interfere with the possibility of world peace. ;)
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Grilled chicken with bbq sauce
mashed potatoes peaches ice cream / cookies tbd |
Update on the rib roast, which I made on Sunday. Sous vide for 7 hours at 133 F. Most of it came out a perfect medium rare, although a portion was rare. Probably would go an extra hour next time. Even though I trimmed the exterior fat, the marbled fat didn't break down as much as it usually does in the sous vide, which was a little disappointing. I need to work on it obviously.
Based on a couple articles I read warning against putting garlic cloves in the sous vide, I wimped out on that. Instead, a full rub of the Momofuku savory salt (salt, spices, onion, yeast extract, garlic, pepper, tamari, kelp, mushroom, seaweed). This was delicious. Quick sear on a very hot grill afterward. Pan sauce with the drippings in the sous vide bag (quick roux, garlic, salt and pepper, a little red wine). Tonight - leftover beef rib roast (saved the rare pieces!), with onions and peppers for fajitas. Should be able to re-warm the beef to a medium temp if I do it right. |
Tonight's dinner will be a lemon rosemary chicken roasted with broccoli.
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