Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Day off so it's lobster bisque day. Letting it simmer for a few hours

now.

[javadog]

I used to simmer shellfish shells for a while, maybe 45 minutes, when making a stock. Then I figured out that shrimp shells do best when simmered for only 5 minutes, after you cook them dry in the pot for a few minutes. Any idea if lobster or crab shells are similar?

[Shaun @ Tru6]

I learned to make this bisque from a top classically trained French chef. In his preparation, the stock was simmered for a few hours and then the shells were beaten/pulverized with a heavy metal spoon in a china cap with the stock poured over regularly and then the stock was passed through a very fine chinois several times and then it was reduced before adding the heavy cream. Other than the technique, the secret is adding a bottle of sauternes to the stock.

While I have a china cap and chinois just for this bisque, I'll probably just pull the shells out and sieve a few times.

My sense is shrimp shells have so little substance, a stock would take next to no time. There's a lot of meat in these lobster shells making this closer to veal stock in time and preparation.

It is, by far, the best lobster bisque I've ever had.

Starting to reduce it a little now, will strain and sieve and let it sit overnight and finish for tomorrow night's dinner with a small lobster.

[Outback Porsche]

[Grimm]

Started making jerky recently. So far I've made several batches of Beef and Pork jerky. Of the charts. I've mainly been using the Cabelas original mix, but today I'm trying their Pepper mix.

[Shaun @ Tru6]

This turned out to be one of the best batches of lobster bisque I've ever made. I ended up only running it through a china cap, no chinois. It would have been velvety smooth if I had but decided to use less heavy cream, reduced half of it before combining, for the ultimate robust bisque. Lobster flavor was through the roof but the complexity the sauternes offers was still there. Note that this is only reduced, no roux or rice or anything to thicken and rob flavor. Have 3+ servings left over, I may play with one. Would like to try a saffron/white balsamic/heavy cream reduction to dot a bowl with.




Skimming is important

[Baz]

Rice A Roni...the San Francisco treat! Chicken flavour too!!! YUM!

[Yorkie]

The Woamn has asked that I cook a couple of mild Indian curries for friends this coming weekend. Any recommendations? Appetizer ideas are also welcome.

[john70t]

Any stock you might want to introduce should be started the day before.
Probably chicken.
Always save them leftover bones in the freezer.

1 hour(thin clear) to 24 hour(super packed) will be a good addition.

Do not full rolling boil ever.
Keep it below the bubbly line. And scrape the surface of grey funk whenever you happen to walk by.

[Gogar]

Originally Posted by Baz

Rice A Roni...the San Francisco treat! Chicken flavour too!!! YUM

Nothing wrong with that!

[ckelly78z]

Originally Posted by Yorkie

The Woamn has asked that I cook a couple of mild Indian curries for friends this coming weekend. Any recommendations? Appetizer ideas are also welcome.

In Jamaica last year, we had a totally awesome curried goat chunks with brown rice from a local vendor....memorable !

[Shaun @ Tru6]

Butter-braised, wine poached fresh wild cod and gulf shrimp with a lobster cream sauce and red pepper quenelles. Cod was like butter, just melted in your mouth.

[Shaun @ Tru6]

Fish & Chips – A study in tan. This and a Mean Old Tom stout, perfect winter dinner.

[Shaun @ Tru6]

Batch 1 of 4. Half a stick of butter, equal parts Frank's and Pete's, a little habanero for actual heat and a lot of black pepper. Perfect for the Superbowl.

[Baz]

^^^Thanks, Shaun.....yum! Those are going to be quite hot, going by your description!

I like hot wings too, but tonight will just have some of these because it's what I have on hand:

[craigster59]

I’m making Alton Brown’s wings. They’re resting in the fridge, I’ll post a pic once they’re done.

[Bill Douglas]

Breakfast.

[Jims5543]

Originally Posted by Bill Douglas

Breakfast.

Cast Iron electric griddle!! I love it!! Looks old school.

I want one.

[drkshdw]

Homemade Chicago style stuffed pizza. Italian sausage and pepperoni layered with mozzarella cheese and topped with a second layer of dough, tomato sauce and finally parmesan cheese.

[Bill Douglas]

Originally Posted by Jims5543

Cast Iron electric griddle!! I love it!! Looks old school.

I want one.

Thanks. It was a wedding present to my mom and dad. So I thought I'd keep it, umm, 65 years later. It's actually very thick aluminium on top so the heat spreads easily and evenly. Bakelite handles that I'm being careful not to break. I love it.