Picture Thread: What's For Dinner?

[javadog]

You need to hire someone like the naked baker chick to showcase your food.

Looks good. A little light on the portion size for me, hope you made enough for seconds.

[Shaun @ Tru6]

Thanks, I am sure I could put a naked baker chick to good use for so many things.

It's an 11" plate and over 1/3 lb of fish but I agree, it was gone pretty fast and could have had more. Just have some duxelles left and the beurre blanc. Tomorrow night I'll get some another crab cluster and mix the two and put over rice.

[mthomas58]

Banh Mi Salmon Burgers

[Shaun @ Tru6]

Crunchy Korean cauliflower and Chinese eggplant. Surprisingly was excellent without pork or chicken. Deep fried cauliflower is addicting. Make sure you get it ready just as it needs to be tossed with the other veggies and sauce otherwise you'll eat it all and just have Korean eggplant. Could have used more sauce but then the cauliflower and eggplant would get soggy.

[mthomas58]

Using up the leftover pickled carrots, jalapeños and cucumber made Banh Mi Smashburgers. Very tasty!

[Jandrews]

Originally Posted by mthomas58

Using up the leftover pickled carrots, jalapeños and cucumber made Banh Mi Smashburgers. Very tasty!

Mark, let's see some more pics of your Infrared Tec Grill. I just ordered the same one...should be here soon!

JA

[mthomas58]

John, get the lodge griddle. It fits perfectly. It is the exact same size as the glass burner plate and I have been using it directly on the glass without the grill grates. It gets screaming hot.

[Jandrews]

Originally Posted by mthomas58

John, get the lodge griddle. It fits perfectly. It is the exact same size as the glass burner plate and I have been using it directly on the glass without the grill grates. It gets screaming hot.

That's what I'm talking about! Thanks Mark. Ordering Lodge Griddle now!

Edit: Wait...the cast iron Lodge Griddle I see that looks like yours says it is 16.75" x 9.5". That seems too small for the G-Sport portable grill? Specs I have for that grill is that the cooking surface is 22" x 14"? Am I missing something? Yours looks like it fits pretty snugly all the way around?

Edit2: Looks like maybe you don't have the G-Sport portable grill? For some reason I thought for sure that was what you had? In any case, that is what I ordered. If different, maybe I can find a cast iron griddle that is a close fit. I like the idea of a cast iron griddle a lot.

Thanks,

JA

[72doug2,2S]

High heat, but rare salmon from chef John, asparagus high heat then self steamed in aluminum foil, also chef John, and a caprese salad. Mmmmm.....

[wdfifteen]

You guys with your fancy food are making me jealous, and anxious to get back in the kitchen. We've been too busy with the bathroom remodel to spend any time in the kitchen. I even bought a loaf of store-bought bread for the first time in almost a year.

I was hungry and browsing through the 'fridge the other night. There was nothing but leftover bits from meals we had cooked the week before.

2 6" tortillas
some hamburger
some spaghetti sauce
Monterey Jack cheese
Mozzarella
diced tomatoes
salsa
onions
pepperoncinis
pepperoni

No he didn't...

Yep, piled it all on the tortillas, and it wasn't half bad.

[javadog]

Wasn't half good, either.

When faced with that, order a pizza.

[Superman]

Okay so...I've been going down the rabbit hole of looking at pictures in this thread. I want to eat at Shaun's. I have some questions. First, how much do you weigh, Shaun? Just kidding. You eat very healthy. You "care" about food in the right way.

How can I get quality, authentic saffron? Within reason I don't care about the cost, but there is a worry about authenticity. I want to try cooking with this.

I'l start posting some pics. Actually, it is my lady who insists on doing the cooking and creates amazing stuff every single day. I intend to start posting pics.

We use only whole, fresh, quality ingredients. There is a HUGE difference. Looking forward to my garden. Pork especially. Real pork from happy pigs is completely different from the stuff in the grocery store. Shaun likes ribeyes and, of course, this is also my favorite. But you know what? I'd rather have a really good pork chop. Seriously.

That is all.

[stevej37]

Originally Posted by javadog

Wasn't half good, either.

When faced with that, order a pizza.

Lol....only thing is...everything tastes better when fixed by oneself.
Especially when done outside.

[javadog]

As for saffron, buy from a reputable purveyor and check the country of origin. I buy saffron from Spain, and I buy larger quantities so I’m not as badly screwed on the price. I’d suggest at least 1 ounce.

Bloom it before you use it. It’s a powerful spice and not to everyone’s taste, so don’t just wing it on the quantities. Stick to a recipe and make it a background flavor.

[wdfifteen]

Originally Posted by stevej37

Lol....only thing is...everything tastes better when fixed by

Especially when you've relied on the local pizza parlor too much lately.

[Shaun @ Tru6]

Originally Posted by Superman

Okay so...I've been going down the rabbit hole of looking at pictures in this thread. I want to eat at Shaun's. I have some questions. First, how much do you weigh, Shaun? Just kidding. You eat very healthy. You "care" about food in the right way.

How can I get quality, authentic saffron? Within reason I don't care about the cost, but there is a worry about authenticity. I want to try cooking with this.

I'l start posting some pics. Actually, it is my lady who insists on doing the cooking and creates amazing stuff every single day. I intend to start posting pics.

We use only whole, fresh, quality ingredients. There is a HUGE difference. Looking forward to my garden. Pork especially. Real pork from happy pigs is completely different from the stuff in the grocery store. Shaun likes ribeyes and, of course, this is also my favorite. But you know what? I'd rather have a really good pork chop. Seriously.

That is all.

Jim, if you happen to find yourself on the East Coast, I would love to have you over for dinner. We have the same philosophy on ingredients, the most processed thing I buy is Bonne Maman cherry preserves. Everything is fresh and find myself food shopping 3 to 5 days every week. Most things I post here I get a revelation while shopping and soon I'm snapping pics. Life is way too short to eat normal food.

There is a wonderful cheese, charcuterie and specialty food shop close to me (the French bread fresh out of the oven is simply) and I get Persian (Iranian) saffron there. Expensive but worth it. Grind the saffron a bit before blooming.

I understand your affinity for pork chops. I wish I could be transported back to the 70s some times when my mom made heavily salted and more so peppered pork roasts with an amazing crispy fat shell, it was savory candy with some applesauce.

[Shaun @ Tru6]

Freshly made hot chili oil and Sichuan chili oil. The chili oil is purely delicious. The Sichuan is very spicy tingly but you can still taste it's complexity. I want to figure out how to crystallize sugar with either for a sweet and savory confection in one bite. (Bonne Maman jars shown, they make great old fashioned glasses as well as petite gin & tonics)

[Superman]

Alright. You're on for the East Coast visit (on our way to Paris, when circumstances permit, by you...and Van Gogh and others). And I'm now BRINGING IT in this thread, Sir.

This meal is "leftovers" in my house. Organic chicken legs and thighs were browned in butter and olive oil, salt, pepper and paprika. And then this was these were placed in the oven with leftover homemade chicken stock and garlic, dijon mustard. This, on Saturday. The result was served with mashed potatoes Brussell's sprouts and carrots with a sauce made from the drippings and cream. It was delicious, but I do not have pics and am digressing.

So....the leftover chicken was pressure baked with onions, carrots, celery and water to make the stock for the soup you see pictured. My smokin' hot adorable chef decided to honor the Incas tonight. Using Quinoa and potatoes (Peruvian), she added spinach, carrots, garlic, jalapenos, and red peppers. Served with a humble Sonoma Valley chardonnay. Behold.







Boom. Left Coast leftovers. We begin to answer your challenge. Sir.

[Shaun @ Tru6]

Beautiful Jim!

[vash]

Chicken livers - chopped. Oh vey!

Hong king style chow mein


Chili verde


Sloppy joe slider



Vietnamese beef stew



I’ve been a slave in the kitchen