What did you have for dinner?

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Chris, you let the flavours speak for themselves in that dish. There something to be said about cured meats, they are a world on their own.

Ordo, that pie crust looks like it's cooked to perfection , and lemon ....:smiles:
 
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@ordo  Since I saw the biography of Mary Berry on the BBC, spread over 2 days (!), I have nothing but respect for her. Incredible what she achieved having all those health problems in her youth. What a personality! I need to go looking for her tarte au citron recipe; your result makes me drool. Made an apple pie quite a while ago, signed Mary Berry; de-li-ci-oso!

@petalsandcoco  Thanks Petals, you're right, cured meats are now more popular than ever. Yesterday I was watching a program on the French television about hams. The Spanish bellota was praised into heaven. Maybe worth mentioning is that there's a new ham (also airdried) about to come to the market; Périgord ham. They are looking to get an AOC (appellation d'origine controlée) within a few years.
 
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I love MB. She and Delia are the twin stars of home cooks! I make an MB carrot cake that she did on a TV programme in the early 80s... No horrid frosting, just a beautifully moist cake. :D
 
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I finally had a day off today and decided to spoil myself, and my household with bacalao guisao (salted cod fish stew). The house smells divine!

DSCN4313.jpg
 
 
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I finally had a day off today and decided to spoil myself, and my household with bacalao guisao (salted cod fish stew). The house smells divine!

DSCN4313.jpg
 
Nice. I used to have that dish a lot as a kid. We never had it with olives. I think I'd like that. You have plates with a divider? How many cabinets do you have?
 
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I've even seen black olives in it too.

Bacalao-til-mange_large.jpg


Luckily, I do have a lot of cabinet space, and recently purchased this charming handmade hutch for a steal that has crazy storage space as well. I guess you could say I have this thing for plates and platters. But since it's just me and my husband, and now my son, I usually have only 2-3 settings. If we have people over, they have to eat in mixed dishes. :p

The tart looks perfect.
 
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Terrific looking food everyone.

@ Akeikas : Welcome to Cheftalk and thank you so much for posting your lovely salmon dish. We all look forward to more of your food !
 
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Luckily, I do have a lot of cabinet space, and recently purchased this charming handmade hutch for a steal that has crazy storage space as well. I guess you could say I have this thing for plates and platters. But since it's just me and my husband, and now my son, I usually have only 2-3 settings. If we have people over, they have to eat in mixed dishes. :p
We have one set of 4 rectangle and round light blue ones for 8, I think. I wish we had space for more variety. I live in NYC so space is limited, but in the end what I want are flat bottomed plates. The light blue ones we have are scalloped so plating is a challenge. All the sauces etc accumulate in the center so separating flavors or ingredients is difficult. Great for soup or pasta. We do have a few asian style bowls for noodles and curries. But like you, only for two. When guests come its a mix and match unless we use the light blue rounds. That's not even counting the 5 piece sets (with gold trim) X2 (me and partner) in storage. We should have a china thread, btw.

That Espagnole sauce looks . . .  c r e a m y   good. 
 
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I've been married for almost 10 years and I still don't have china. I adore it, especially the ones with the gold trim, sucker for those, but I can't justify spending the money on it. I regret not adding china to my wedding registry.

What I need/want are wood bowls. Acacia wood bowls. I'm always on the lookout for those. I'd also like the kind of bowls that have the turned up corners, like for stir-fry dishes.

thanks :)
 
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I've thought of asking for china as a 10 year anni gift, but after much thought and deliberation I asked for a set of all-clad pots and pans instead. I'll get more use out of them.
 
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My dinner wasn't put in a fine china bowl.  And it was just a can of store bought pork and beans.

But I didn't just throw them in the pot.  First I rendered down a nice chunk of garlic bacon, small dice.  Added some diced red onion, let it soften.  Chopped a green onion from the garden, threw it in, then added the canned beans.  And some of my Q sauce, maybe 1/4 cup.  When the beans got hot, I ate them.  Burp.

mjb.
 
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