What's For Dinner? | Page 546 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

This site may earn a commission from merchant affiliate links, including eBay, Amazon, Skimlinks, and others.

  1. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
    My SIL is Chinese. She was born and raised in China. Its all she knows how to cook. I love going over to my brothers for dinner.
     
    rob lay likes this.
  2. rob lay

    rob lay Administrator
    Staff Member Admin Miami 2018 Owner

    Dec 1, 2000
    59,406
    Southlake, TX
    Full Name:
    Rob Lay
    Lin is pretty good. Her dad is really good, he visits a couple times a year. I got my own Hot Pot, pretty easy to do and comes out great.

    Image Unavailable, Please Login
     
  3. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    Had hot pot for the first time last year it was damn good!
     
    rob lay likes this.
  4. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    I'd be happy with the steamed buns alone.
    That's a feast!
    T
     
    rob lay likes this.
  5. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
  6. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
  7. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
  8. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
    No posts today, odd! I'm still full from lunch. Made a tuna melt and Tomato soup. I might get sashimi and an order of chopped scallop rolls, later. Might skip dinner.
     
  9. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Pandemic shutdown over. No one cooking at home anymore!

    Image Unavailable, Please Login
    Burgers on the gasser last night. Those are Costco Angus burgers. Not bad.

    Image Unavailable, Please Login
    Brisket tacos tonight. Leftover brisket - pecan wood smoked. Red onions. Homemade guacamole. Sour cream.

    T
     
    arizonaitalian likes this.
  10. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
    Its still sort of shutdown here. The Kirkland Angus beef patties are decent. I buy them.
     
  11. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Costco meat prices and quality ate hard to beat IMO. Only for specialty tests like wagyu will be mail order.

    Shutdown is long forgotten here it seems.
    Took a drive today and restaurants seem busy.

    T
     
  12. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    Looks good. I want some brisket.
     
    tomc likes this.
  13. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    arizonaitalian, tomc and brobin like this.
  14. arizonaitalian

    arizonaitalian F1 World Champ
    Owner Silver Subscribed

    Oct 29, 2010
    19,897
    Wyoming
    #13639 arizonaitalian, May 28, 2020
    Last edited: May 28, 2020
    We are trying to find the best take-out food to try to enjoy before getting out of here. Luckily for us, a very, very good Indian place was doing take-away; Kanishka. Its a northern Indian place, but taken to a foody level with superior ingredients and careful cooking. So, not our usual thing for Indian, where we typically seek out grungy, authentic, street-level Indian food. This is more refined. But...wow...

    There is a bit of story to this restaurant. The chef, Atul Kochhar, is considered one of the best chef's of any style in the UK (he was the second ever Indian chef to earn a michelin star back in 2007). Normally his restaurant serves "Michelin" style Indian...and thus we have avoided it. However, in a creative change-up due to covid, he has re-opened for take-out, serving traditional Indian foods (not michelin-y at all), but doing it with great ingredients and great technique. The result is spectacular...

    We ordered enough for 4 people and enjoyed a dinner last night and just had the leftovers for lunch.

    This was unreal....so good. How the heck are Indian's thin?

    Both Ania and I let out several "oh my God's" during the meals. The flavors were so unique, powerful and complex. There is no other food in the world that hits the highs of great Indian imho. The so-called "black lentils" were cooked in a rich, tangy, creamy sauce of spices and (I think) coconut milk (those are the lentils in the bowl in the last pic...lookit that sauce!). It was one of the best things I've ever eaten.

    Similarly, the Lamb Roganjosh was the best I've ever had (and I've had many). Even the chutney's were outstanding.

    What food. Still can't get over how great it was. We will get this again before we leave...

    (also, somewhat surprisingly, the white burgundy from Meursault stood up to the food very well)

    Image Unavailable, Please Login
    Image Unavailable, Please Login
    Image Unavailable, Please Login
    Image Unavailable, Please Login
     
    NbyNW and tomc like this.
  15. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
    Costco here has a decent meat department, but for grocery store steaks, the co op store here is better...……..

    I've been meaning to try Indian food. My old town and the neighboring town to mine, both have large South Asian populations. I'm sure it would be good and authentic.
     
  16. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Gonna go to the well once more. Two more pork rib chops from Debragga. Same process as above.
    Image Unavailable, Please Login
    Fresh cracked salt (pink Himalayan) and pepper.
    Image Unavailable, Please Login
    Just about ready to move to the indirect side.
    Image Unavailable, Please Login
    Something I have not done in a while. Homemade heat and sweet dipping sauce. 5 or so dried red jalapeños. From garden last year, dried them once the growing season ended. Reconstituted in hot water, add a can of cling peaches, blitz with a stick blender, reduce over low heat. Wasn't too over the top in seed / membrane removal. So, it's got a nice kick beneath the sweet.
    T
     
    Nicolas21 likes this.
  17. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    68,825
    Cloud-9
    Full Name:
    Jason
    Got some more bread rising the oven overnight for some more no kneed roasted garlic and rosemary bread.

    I think this one will rise better than the last.
     
  18. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,022
    vancouver
    Kirkland Angus burgers on the George Forman grill.
     
  19. Frank_C

    Frank_C F1 Rookie
    Owner Rossa Subscribed

    May 29, 2004
    2,612
    Whistling through the wheat field in Texas
    Full Name:
    Frank Cavallo
  20. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Details/link on this "no knead" bread. Plus I have rosemary and garlic in the garden. I hate kneading!
    T

    Edit - something like this, Jason?
    https://cooking.nytimes.com/recipes/11376-no-knead-bread
     
  21. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
  22. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    Gotta agree with indian cuisine using spices and flavors the best!
     
  23. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    68,825
    Cloud-9
    Full Name:
    Jason
    This is the one I follow, but they're all about the same.

    https://www.google.com/amp/s/www.thekitchn.com/roasted-garlic-herb-no-knead-bread-22987118?amp=1


    The thing I did differently this time was make sure the water was between 115-120. That new thermometer is really coming in handy.

    It says 6-8 hours to let rise but you can let it go for longer than that. The last time it tasted fantastic.
     
    tomc likes this.
  24. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    Nicolas21 and arizonaitalian like this.
  25. Frank_C

    Frank_C F1 Rookie
    Owner Rossa Subscribed

    May 29, 2004
    2,612
    Whistling through the wheat field in Texas
    Full Name:
    Frank Cavallo
    Tired. Ordered out, spent the day varmint proofing the chicken coop and run.

    My dad used to make the Italian version, with pancetta, rosemary and desfrito. But just like making bacala, the preliminay preparation overwhelms the house, in this case my wife says "like barnyard."

    Which.....I don't understand the complaints, we have 9 horses, I don't even know how many cows& bulls, 7 dogs, 7 chickens and who knows what else......
     

Share This Page