What's For Dinner?

These were our fist Costco steaks and the thick cut is great. So I don’t know if it’s new. Buying a 4 pack is a commitment in normal times. I’d say 2.5 - 3”. Thicker than my 2” chops! They were $6 or 7.99/lb. The dog looked so tasty I had to try it too. We’ve had them before. Lots of leftovers!

 

That's impressive cuts. I have usually found Costco to cut reasonably thick, but nearly 3" is a good butcher that day!

We really struggle to get them to cut thick here in the UK. Two days ago we went to the butcher inside the usual supermarket and asked him to cut some filet steaks. I said "thick" and held up my fingers about 1.75 inch apart for him to see.

He said "okay" and then proceeded to put the knife on the whole tenderloin about 1/2 inch from the end.

I yelled "no, much thicker" and again showed him my fingers.

He moved the knife a tiny bit and said "okay?".

I sigh and say, "no, like this" and again show him my figures and start trying to do math in my head to come up with a number of centimeters...

Finally he moves the knife over a bit more, and lots of people are waiting and I tell myself whatever and let him do his thing.

I think the steaks ended up a tiny bit over 1 inch.

Its like this every-time I go to a butcher. They are somehow programmed to never cut meat over 1" thick for whatever reason here, even when shown how much they just can't bring themselves to do it.

 

Wow, thanks for posting that! Ania is super excited. The one available right now has two Polish opera stars, so we will be watching it this afternoon.

 

Not in a rush to replace, but what is your opinion on the current offerings of nonstick Bialetti pans?

"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

How long on the Hasselbacks? I've only done that once.

"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

We’ve really enjoyed them. Missed a couple when they started it. May pay to see them.

https://www.metopera.org/user-information/coronavirus-updates/

https://www.metopera.org/user-information/nightly-met-opera-streams/

This was a fun. The production, for all of them are incredible.
Friday, March 20
Donizetti’s La Fille du Régiment
Starring Natalie Dessay and Juan Diego Flórez, conducted by Marco Armiliato. From April 26, 2008.

Last night, still available. Amazing.
Saturday, March 21
Donizetti’s Lucia di Lammermoor
Starring Anna Netrebko, Piotr Beczała, and Mariusz Kwiecien, conducted by Marco Armiliato. From February 7, 2009.

The other day on SiriusXM Met Radio I listened to a Wagner Die Walküre recording from 1944. Pretty amazing. I’ll watch the same one on Wednesday in HD.

 

It was our first time attempting them (I'd never even heard of them).

We microwaved them for 6 minutes, then baked for 20 minutes and then put under a gas broiler for 10 minutes...and...

...they still were "meh". Ours were more like a regular baked potato for the most part.


We basted them with a butter, evoo, s&p combination a couple of times during the bake thinking that would help crisp them...but nope. Looking again on the web today and thinking about it a bit more...I think we should not have microwaved them at all. Just give them far longer in the oven with the basting. I saw one recipe that called for a 45-60 bake time for even these smaller size new potatoes.

 

Ha! Mine were an adventure of second-guessing, as well. I was nonplussed, but my Bride, whom I have the honor of dining with, just said "they were so good."

We can solve this riddle, people!

This calls for The Great Quarantine FerrariChat Hasselback Potato Challenge.



"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

Hmm. Can't rightly say. The remaining one we have is at least twenty years old! I'm pretty sure they came with us when we moved to Texas from Memphis. So, none of these newer, PFOA free coatings. As I recall, we had a set of 2, a smaller omelet pan (8" or so) and the
remaining one, which is a 12" or so skillet.

Currently, I use our nonstick pan mostly just for cooking tortillas and making pancakes.

Bialetti reviews on Amazon seem consistently strong for their nonstick.

I suspect most top brands would be pretty reasonable. Just use nonmetal utensils, and clean appropriately. Matfer Bourgeat has a nice range of nonmetal cooking utensils.

T

 

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I like where this is headed...

 

Well I'm not sure how long this is gonna take now. I cant get the temp up past 200. Good thing I have plenty of whiskey

 

We were supposed to cook our favorite risotto tonight, with pea and mint purée and scallops and shrimp. But we were just too tired to spend an hour in the kitchen. Went the complete opposite direction; tuna sandwich and cup of pre-made tomato soup

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HA! I had a tuna sandwich yesterday for lunch.

 

Temp stalled? That's normal.
I wouldn't go much higher than 205 F.
What kind of wood?
T

 

Gramma woulda cut it into in triangles!

We did tuna melts the other night. No mater soup though...T

 

WOW! We just finished Lucia, first time seeing it for me...and its the first time I've seen Anna Netrebko...she is an amazing talent...and the scene in the wedding dress has to be one of the very best female lead scenes in all of Opera...seeing it live would be something. So glad you posted about this. We really had a great night watching this. Thanks again!

 

Its getting there.

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Quarantined with the Grandkids and cleaning out the fridge and pantry.
Peppers and onions and garlic sauteed in lemon butter with shrimp.
Added in some blanched broccoli and tossed with whole wheat linguine.
It was such a hit that this is the 2nd time I made it this week!
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^Seriously, next time there's a zombie apocalypse, I am hunkering down with someone in this thread!

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Some of the veg was getting long in the tooth, so I whipped up a chicken curry. Turnip, tomato, yellow onion, broccoli, chicken, red lentils, garlic and ginger paste, coconut curry simmer sauce, turmeric powder, plain Greek yogurt. It's almost done in the pic. I blasted it on the power burner for about the last 2 minutes. Wife approve and so do I, once I added a few squirts of sriracha to mine...T

 

Making ribs at home. With some mac n cheese. I'll take pics before I eat it. Its cooking and phone down to 8%.

 

Charge that phone Max!
T

 

That was a powerful scene. I watched that scene again this afternoon.

If you didn’t catch it, act III, scene 2, the “mad scene” was articulated to The Fifth Element’s diva scene. Google it, lots on YouTube also.

And Lucia di Lammermoor is playing in the background in a scene in Guardians of the Galaxy.

Tonight’s opera isn’t as strong for us. Still pretty amazing what these singers do.

 

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Leftover steak with sautéed mushrooms and pickled Brussels sprouts. Wonderful.

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