Picture Thread: What's For Dinner?

[vash]

Originally Posted by javadog

Not a tempura fan... when that is done poorly, it's inedible.

Grew up with the traditional breading on fried shrimp, sometimes they add panko which is nice if done right. Nothing beats fresh gulf shrimp, cooked right and eaten immediately. I seldom get it anywhere inland, unless it's a pretty high end restaurant.

I quit cooking fried chicken. Like Dixie and shrimp, it's too much trouble to do it right. I had gotten to the point that I was using Thomas Keller's recipe and it seemed hard to get the chicken properly cooked without overcooking the crust. Always wanted to eat it in person at his chicken restaurant but I'll probably never go there again. I've quit eating fast food fried chicken altogether. Although, there is one place in Dallas I want to try, run by Vietnamese (?) dude. Made to order, takes 45 minute.

I align with your fried chicken values 100%. I don't like the mess and dealing with the oil. my biggest success was frying to the correct "golden brown and delicious" and finishing them in an oven. still hell, in a kitchen. our local fast food fried chicken is scary. huge drumsticks. like hormony big. nope.

[javadog]

I'm having increasing difficulty eating the modern chicken, which seems to be a freak of nature. 6 months old and twice as large as the full grown chickens of yore. Honestly, I can't think about it much before deciding, nope... Also not a fan of the "healthy option" $20 chicken. That's duck money...

Leaning towards more beef, much more.

[mthomas58]

Originally Posted by Dixie

I made fresh fried shrimp. Lesson learned, It isn't worth the trouble.

Several years ago we visited O'steen's in St Augustine FL famous for their fried shrimp. They were featured in a show on the Food Channel. Best fried shrimp I've ever had. Found the recipe on line and have tried and it turned out great. Key is using cracker vs bread crumbs, panko or corn meal for the breading. Makes a huge difference. I used the cracker meal breading in a bag found in the grocery store/seafood section.

Give it a try. Don't think you'll be sorry.

https://www.saltchef.com/preparing_fish_seafood/shrimp_recipes/osteen_fried_shrimp.html#google_vignette

This pic is from O'Steen's website.

[mthomas58]

Here is a beter pic

[javadog]

Remoulade sauce?

[Baz]

Back in the 70's the first girlfriend I had in college lived in Miami. I remember during my first visit there she was so excited to take me to a place that made Tempura.

We were in our teens so still learning the ways of the world.

Large cities like Miami you get a taste of it faster than other places.......no pun intended......

[mthomas58]

Originally Posted by javadog

Remoulade sauce?

No, a sauce produced from locally grown Datil Peppers which originated from Minorca believed to have been introduced to St Augustine in the 1700's via the Spanish Shipping Trade.

https://www.minorcanmikes.com/datil-pepper-pink-sauce

[javadog]

Wow, never heard of those peppers... They look like a cousin of the habanero.

[jyl]

Dinner last night.

Started with salmon, lightly sauteed in a mirin-sake-soy-sugar sauce (teriyaki, basically, but it is so easy to make there’s no reason to buy it bottled).



Then some oysters, from SW Washington, with a standard mignonette.



Scallops, coated in flour and onion, garlic, mushroom powder, sauteed, over sweet rice and chicken-stock simmered veg.



Finally flanken short ribs, made in my new toy, the Anova Precision Oven. First sauce the ribs and cook at 350F w/ 100% steam for 10 minutes, then coat with a dry rub and broil at 425F w/ no steam for 3 min.

[Baz]

Cream of Celery soup for lunch today.....freaking amazing!

[Dixie]

Shrimp Creole

[Targa68]

Yummy

[Baz]

Steak and cheese sandwich tonight! Sourdough bread, too.....yum!

[Racerbvd]

[john70t]

Made some pizza dough balls and froze them. Easy to thaw and cook in cast iron at 400.

[john70t]

General Tso chicken.

Used a recipe for 1/2c corn starch, 1/2c flour, 1c water. Deep fried in peanut oil.
(too much water and needs garlic/onion/wht pepper)

Basic sauce is sweet chilli, chilli flakes, a little hoisin dash of rice vinegar, orange juice

[stevej37]

Creamy Bay Scallop Spaghetti
Bay scallops are down to $10/lb. here.
They call these Patagonia Scallops

[Evans, Marv]

Originally Posted by stevej37

Creamy Bay Scallop Spaghetti
Bay scallops are down to $10/lb. here.

I dearly love scallops, but I had my first gout attack some months ago not long after eating a dinner of them. Since then, I've sort of educated myself on foods high in purines/uric acid producing foods. Scallops unfortunately is one of those at the top of the list. No more for me.

[stevej37]

^^^ Did it get you in the big toe joint? I've heard that it can be very painful.

[Evans, Marv]

About the most painful thing I've experienced, Got it in the left knee first, then in the left big toe hoint, and abit in the two center joints on my right foot. Been avoiding overdoing it on purines since them, though the blood test showed I was barely above the high limit of average. It was hell.