What's Cooking

[peter halle]

That relish (the intense green coloration) isn't a staple in the US but it is iconic and a requirement for a Chicago dog.  Other areas use a less green version.

What is a Chicago Dog?:

"The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings."

Also usually served on a poppyseed bun.

Peter

 

[GoingMyWay]

Dinner turned out okay afterall!

Miso soup, edamame, salad, cream cheese rangoon, and cucumber and california rolls.  My wife rolled the rolls.

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[Cheese]

The sushi looks delicious...I haven't made hand rolled sushi with nori in probably 30-35 years. Thanks for the idea, I think my bamboo roller is still hanging out in the kitchen drawer.  [smile]

 

[GoingMyWay]

Cool!  I kinda hoped that seeing each others pictures of food might inspire us to make some of the dishes. I hope to see some pics of your rolls or nigiri soon!!

This was a new bamboo mat. Our old one kept getting hung up on stuff in the drawer so we trashed it since we hadn't used it in years.

I'd love to have used raw fish, but I'm afraid we might get sick from it.  I believe the fish is supposed to be frozen very cold for a certain amount of time to kill any parasites.  I figure that's best to the pros.

 

[six-point socket II]

Hi,

This is not going to help you in particular, but I made Nigiri, Maki (...) many times with raw fish. I trust my sources, local Fishmongers on the "farmers market". Same with their oysters and so on. We love to get some oysters and a glass of wine or champagne while shopping fish ...

Personally I think you're much more likely to find some shady/iffy things going on with convenience type or grocery store take-out Sushi than when you get a nice raw salmon filet from a trusted source.

Then again, our favorite city has quite the relationship with Japan, many people from Japan living there and so we also have some prime Sushi places/ Japanese restaurants that are really, really good and frequented by them. It's always a good sign, so we go there before ordering from one of the overall many places that offer "Sushi" ...

Kind regards,
Oliver

 

[GoingMyWay]

Hi Oliver,

Yup it really depends on where you get your fish from. Our local Asian grocery store was having a tuna event not too long ago. They were slicing a huge tuna up in front of everyone and packaging the meat for sale. It was just like you'd see in Japan. I still didn't trust it though LOL.

There's a really good Japanese place near us that has the best chirashi. Only problem is the restaurant is tiny and you need to get there right when they open or try to make a reservation.

I also like raw oysters, but I've been mostly scared off of those after hearing in the news people getting very sick from vibrio or in extreme cases even dying.

 

[GoingMyWay]

Dinner tonight was braised short ribs with polenta and broccoli rabe:

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[semenza]

Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

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Seth

 

[Cheese]

Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]  I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]  Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...

 

[semenza]

Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]  I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]  Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...

    Sorry to disappoint but the ravioli is not homemade. Trader Joe's,  actually sweet corn burrata ravioli. One of TJs seasonals. Though home made pasta is great I have found some very good store ravioli. Biggest problem with most store ravioli is no flavor in the filling. Trader Joe's has quite a few good ones and they actually taste like what they are supposed to taste like. Another source, at least in the NYC / LI area is Pastosa (they do ship). If deciding between Pastosa and making your own you may as well just buy the Pastosa and save the hassle because it is excellent!

    My part of the creation is the combination of foods and flavors.

Seth

 

[GoingMyWay]

I've been behind in posting food/cooking pics.

Last Wednesday I attempted to make cheese curds from scratch.  It was pretty much an all day process that ended up being a fail.  The curds look good I guess, but they were not at all squeaky (which is the whole reason why I wanted to make my own).  I believe something went wrong in the cheddaring process - specifically the curds being too high above the whey.  I was only monitoring the temperature of the whey and not the curds themselves during the cheddaring process.  The finished product was more like a very firm tofu or more like paneer.

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I used the curds to make Poutine:

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Last Friday I made a fried scrapple and scrambled egg sandwich for breakfast.

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Last night we made Sichuan Cuisine: Sauteed Morning Glory (water spinach), Mapo Tofu, and "Water-Cooked Fish"

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[peter halle]

Funny you just posted about cheese curds.  I watched a Chef John video in the middle of the night about making them.  And yes, I believe the souve vide water bath was mentioned.  Or was that in the mozzarella video? 

I tried making mozz a couple of years ago and although I was successful, decided to just buy it.  Same for ricotta.

But I will make fresh pasta for my wife!

Peter

 

[peter halle]

Baby back ribs just started:

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[GoingMyWay]

I did watch Chef John's video on making cheese curds.  He actually used to other videos (I believe 1 from ChefSteps and 1 from Gavin Webber) for the basis of his recipe.  Chef John did mention that it would be easier to maintain the temperatures with a sous vide water bath, which is what I used. I followed ChefSteps recipe that they actually used a Sous Vide Supreme.  I had to increase the water temperature about 2-3 degrees to get the milk to reach the desired temperature.  I think it was because the stock pot was acting as an insulator.

 

[lunchman]

Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -





Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -





And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -







Thanks for checking out today's dinner!

Regards,
-Dom

 

[GoingMyWay]

Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -





Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -





And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -







Thanks for checking out today's dinner!

Regards,
-Dom

That looks good!

 

[GoingMyWay]

Spaghetti with meat sauce and salad for dinner tonight.  For dessert we had what I'm coining "orange Jello delight."

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[Cheese]

Spaghetti with meat sauce and salad for dinner tonight.

Just curious, was this photo taken in the “food” mode? It looks pretty color true.

Maybe the lighting is different than in your other photos?

 

[GoingMyWay]

Weird - I just noticed that 3 of the images didn't post.

The pictures were taken with the "food" mode - I've been trying to use that setting for the pictures I post since you said they look better.

The lighting should be the same. Usually we just have the ceiling fan light on.  Occasionally we'll turn the recessed ceiling lights on, but that usually puts too much light down.

 

[GoingMyWay]

Bagel with smoked salmon for breakfast.

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