What's cookin', good lookin'? Part II

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

From start to end.
(I just wish I wouldn't suck at taking pictures.)

Not being a smart ass here, but what is that? I see the trinity with an herb? in the first pic, then a chicken, but then it looks like beef rolls. Is the chicken inside the beef? I'm not familiar with this dish that I know of. Looks quite involved, which usually = quite delicious

I made pan fried salmon with orange roasted carrots and fennel. And naturally salad of some sort, but there's no way I'm gonna share a pic of that.

That looks lovely, seela! I see your fennel has long "legs". I do the same thing, though most recipes Ihave seen call for you to cut the stalk part off and discard it. I never understood that Your salmon is a lovely colour.
ETA: I forgot to ask what is on top of your salmon? Because it looks like big chunks of garlic...?

 

[seela]

That looks lovely, seela! I see your fennel has long "legs". I do the same thing, though most recipes Ihave seen call for you to cut the stalk part off and discard it. I never understood that Your salmon is a lovely colour.
ETA: I forgot to ask what is on top of your salmon? Because it looks like big chunks of garlic...?

I have simply cut the fennnel lengthwise, usually I cut it across. I saved the stalks for soup, but didn't use them (or that, I only used about a quarter of the bulb and there was only one proper stalk) in this dish.

On top of the salmon there's cilantro and chopped cashews. I had cashews in the Salad of Some Sort, so I wanted to put some there as well.

 

[Collar_N_Cuffs]

I have simply cut the fennnel lengthwise, usually I cut it across. I saved the stalks for soup, but didn't use them (or that, I only used about a quarter of the bulb and there was only one proper stalk) in this dish.

On top of the salmon there's cilantro and chopped cashews. I had cashews in the Salad of Some Sort, so I wanted to put some there as well.

Oooohhh... ok. I thought a big chunck of garlic would be... odd.
And I found out one of the secret salad ingredients as well

 

[Primalex]

Not being a smart ass here, but what is that? I see the trinity with an herb?

It's leek two times, the white and light green base is cut differently, that's it.

then a chicken, but then it looks like beef rolls. Is the chicken inside the beef? I'm not familiar with this dish that I know of. Looks quite involved, which usually = quite delicious

Oh, simple answer: two dishes - chicken soup and beef rolls ;-)

 

[IrisAlthea]

From start to end.
http://a16t.imgup.net/IMG_201603d66a.jpghttp://m43t.imgup.net/IMG_2016036643.jpghttp://m34t.imgup.net/IMG_201603c981.jpghttp://a04t.imgup.net/IMG_201603305b.jpghttp://l01t.imgup.net/IMG_2016038d1e.jpg

(I just wish I wouldn't suck at taking pictures.)

It looks great!

You keep the skin on the onions for the chicken soup? I guess it will help some with the colour?

And are those dumplings in the soup?
I might explode in food envy.

We had very German food tonight.
Sandwiches with Zwiebelmett, Kalbsleberwurs and Schinken-Teewurst Rügenwalder Art.

 

[Primalex]

It looks great!

You keep the skin on the onions for the chicken soup? I guess it will help some with the colour?

Yes, it's for the color.

And are those dumplings in the soup?

Seminola and marrow dumplings, pasta squares and royale. You can't see the seminola dumplings in the picture though.

 

[IrisAlthea]

Yes, it's for the color.



Seminola and marrow dumplings, pasta squares and royale. You can't see the seminola dumplings in the picture though.

I'll happily steal that idea.

*sound of food envy explosion*

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I think the pictures are fine! Vastly superior to mine which I accept are grim, but also they have sparked conversation and ideas. . Thus, they have been successful!

Yes, very interesting, and totally not how I have ever made soup. I tend to make stock from a carcass and freeze it. When I want soup I haul out some stock, add veggies or rice or what have you, and then add cooked chicken at the last moment. I'm not a big fan of boiling meat. Doesn't it get.. rubbery? Please, no offense intended. I am sincerely interested if you can boil meat and have it come out succulent. I never have, but I admit that I tried one or twice a long time ago and then totally abandoned the method.

As to onion skins, I agree wholeheartedly. I save them all, and they go into the stock pot as most of my veggie scraps do (I freeze them until Iam ready to make stock). Beautiful for colour.

 

[Primalex]

Yes, very interesting, and totally not how I have ever made soup. I tend to make stock from a carcass and freeze it. When I want soup I haul out some stock, add veggies or rice or what have you, and then add cooked chicken at the last moment. I'm not a big fan of boiling meat. Doesn't it get.. rubbery?

I usually use the whole chicken and a set of thickly sliced veggies. The dog gets the chicken meat and the rest is discarded. The dog never complained so far.

I have a second set of veggies and chicken meat that I add at the end, together with the dumplings and the rest. I've used carcasses, too, but I don't need that much chicken stock that the price difference matters to me. So it's a win-win situation once a month for everyone.

I am sincerely interested if you can boil meat and have it come out succulent. I never have, but I admit that I tried one or twice a long time ago and then totally abandoned the method.

Meat and boiling water/sauce don't go well together, you are right, I guess this is the most common mistake in kitchens when preparing ragout and similar dishes. I cringe when I see people first frying the meat, then taking it out of the pan, then preparing the sauce and then adding the meat back to the boiling sauce. I'm always like:"Yeah, you just ruined it, why did you bother taking it out in the first place?" Over the decades the processes were somehow remembered, but not the reasons...

Sorry for the rant, it's a pet peeve.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Ok, no boiling meat. I'm sticking to my methods. Thanks

The only thing I will add, then, is that I have roasted the chicken carcass before making the stock occasionally. That adds both colour and flavour when roasted in a pan I can then put on the stovetop and finish the stock in.

 

[MeekMe]

Well... I'm finally doing it. I'm breaking down and making my own kimchi. I've made purchases recently that have left me really unhappy. One was so-so. One was bland and weird. And one was just... :sigh: not good.

I'm really hoping this turns out well. If it does I'm making kimchi daikon.

 

[cfuhrer]

Leftover yumminess.

From the bottom:
A white corn tortilla warmed in an oil slicked skillet.
A little bit of shredded cheese.
A red lettuce leaf.
A heaping helping of cheese.
A goodly amount of diced red onion.
And a slice of double cooked pork loin drowned in barbeque sauce.
Served with a Coke and nectarines.

I will be doing this again.

(I call it double cooked because it was roasted one night, then reheated in barbeque sauce for mock-mcrib-sandwiches the next).

 

[Collar_N_Cuffs]

Well... I'm finally doing it. I'm breaking down and making my own kimchi. I've made purchases recently that have left me really unhappy. One was so-so. One was bland and weird. And one was just... :sigh: not good.

I'm really hoping this turns out well. If it does I'm making kimchi daikon.

I was going to ask, cabbage or radish
Kimchi is one of those things that varies so... like hot sauce. So hard to find a source that you really can dig into, so much better to make your own!

Leftover yumminess.

From the bottom:
A white corn tortilla warmed in an oil slicked skillet.
A little bit of shredded cheese.
A red lettuce leaf.
A heaping helping of cheese.
A goodly amount of diced red onion.
And a slice of double cooked pork loin drowned in barbeque sauce.
Served with a Coke and nectarines.

I will be doing this again.

(I call it double cooked because it was roasted one night, then reheated in barbeque sauce for mock-mcrib-sandwiches the next).

That looks scrumptious! I love slow cooked pork slathered in sauce. I usually end up making adobo cole slaw and slapping them together on a bun. Is the tortilla crisp fried? Or is that a taco? Seems like crisp, tostada style would be a bit unwieldy.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Cfuhrer, it does look good. One of my not yet trained out dislikes is 'BBQ sauce flavour' . I think it's a freakish thing to not like, and I'm not sure what about it doesn't appeal it just doesn't.

I also love things like smoked fish, smoked meat.....but will choose unsmoked cheese from a cheese board every time and prefer unsmoked bacon. Maybe it's the implied smokiness of barbecue sauce?

Have you ever tried a home made one? Or only bottled?
I have a lovely recipe I can send if you would like.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I will try yours gladly. The sun came out this weekend and despite the fact it was so cold I was coming in to curl up with the cats in front of the stove every half hour, G wanted to grill. It seems silly to me to have two fires burning for food.

We are decided to try lyricalli's peanut sauce later this week, and think we might have it over mielie pap as we have a lot of it.

Ok, I will send or post. Again, it may take me a while. I haven't forgotten about the jambalaya

 

[La damnee elle la licorne]

 

[MeekMe]

I was going to ask, cabbage or radish
Kimchi is one of those things that varies so... like hot sauce. So hard to find a source that you really can dig into, so much better to make your own.

For years I've been buying from a store that makes iheir own and it was pretty good and consistent. The last two I purchased were just not good. Like they changed something. So I tried a prepackaged jar from two other places and they were terrible to just ok. It is frustrating because I really don't want to take the time to make my own. It seems to have turned out ok, so far. But I do not have some conviences so it is not ideal. Need less living space and more kitchen space.

 

[La damnee elle la licorne]

 

[Lyricalli]

We are decided to try lyricalli's peanut sauce later this week, and think we might have it over mielie pap as we have a lot of it.

Oh my, I do hope you enjoy it. We liked the recipe as is, so it's a good place to start, though I've increased the spices and peanut butter as I've made it over the years. When I found the recipe to share, it was the first time I'd seen it in a long time.

 

[La damnee elle la licorne]