What's for dinner?

[Saint_Ann]

It was very good and relatively simple to prepare. Unlike the previous Sunday's dinner which took a couple of hours from start to sit down.

Pork Schnitzel Cordon Bleu with herbed Spatzle and green beans. I made a baked stuffed apple in Caramel sauce for dessert. Not shown is the Diablo Mustard sauce for the Schnitzel.

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The tough one was the Bacon Wrapped Beef Roulade with Potato Dumplings. That took several hours if you include the pre cook prep.

Best schnitzel I've had was in Lucern prepared tableside by a busty blonde Swiss lady. Cooked in butter.

 

[PersonalFavors]

Spelling and knowing what a meal is officially called aren't important unless you're trying to be a Michelin Starred Chef.

I've got a bunch more dinners planned for this coming year. I'm not making anything really exotic (other than the duck confit and duck a l'orange I've got planned). Everything I'm cooking can be done with stuff found at your local supermarket (no specialty grocery stores). So yeah, you probably made the stuff I'm making at some point. I'm just trying to jazz it up to make it special for a sit-down Sunday dinner.

Sauces break. Even pro saucier chefs break sauces sometimes. The difference is that they know how to fix them and I don't. I should learn but I'm procrastinating about it.

I wish I knew how to do duck. I'd shoot more of them.

Jazz. I like jazz. I like the immersion blender too. But be sure not to over use it.

The best jazz I found for sauces and gravies is tinkering with the brines I use before smoking the fat source.

 

[HisArpy]

Best schnitzel I've had was in Lucern prepared tableside by a busty blonde Swiss lady. Cooked in butter.

That comes from practice. I suspect those who make it on a regular basis have that kind of experience to rely on.

 

[PersonalFavors]

Best schnitzel I've had was in Lucern prepared tableside by a busty blonde Swiss lady. Cooked in butter.

I was in Austria. She had amazing skin. Thick lavish hair I wanted to swim in and.... I don't know. She was really nice making eye contact with me while I was lost in her cleavage.

 

[HisArpy]

I wish I knew how to do duck. I'd shoot more of them.

Jazz. I like jazz. I like the immersion blender too. But be sure not to over use it.

The best jazz I found for sauces and gravies is tinkering with the brines I use before smoking the fat source.

Duck, like Goose, isn't a staple in most American diets so it tends to fall into the category of "weird food."

Duck needs to be cooked slow to render out the fat before the skin crisps up. For those who don't eat it regularly, it should be served hot and in small portions so it stays hot while eating. It should also be served with some sort of sauce that helps smooth over the gamey taste you're not used to eating. Duck a l'orange uses an orange sauce to do that. There are other sauces which are used similarly. I suspect a good Korean Char Sui sauce would do the same to give a smokey BBQ flavor rather than the lighter/sweeter fruity taste of the orange sauce.

If you feel like experimenting, you could chop up a duck breast into cubes and bread/fry it like orange chicken. Make Char Sui/Korean BBQ sauce with some Thai peppers and Ghost peppers. You can call it Attila's Revenge.

 

[briancamdudetenger2018]

chinese food

 

[HisArpy]

I was in Austria. She had amazing skin. Thick lavish hair I wanted to swim in and.... I don't know. She was really nice making eye contact with me while I was lost in her cleavage.

I'd love to know why women don't like being complimented on their complexion. It just seems odd to me that something so right there in everyone's face is somehow off limits to a compliment.

 

[BrightShinyGirl]

Meatloaf! I just stuck it in to bake. I’m annoyed because I planned it be the last time I made it before the weather turned warm, but it was 80 in LA today.

 

[Wilson23]

I'd love to know why women don't like being complimented on their complexion. It just seems odd to me that something so right there in everyone's face is somehow off limits to a compliment.

Because you do not compliment that which is perfect by definition.

 

[PersonalFavors]

Meatloaf! I just stuck it in to bake. I’m annoyed because I planned it be the last time I made it before the weather turned warm, but it was 80 in LA today.

That's what happened here. Only mine was lasagna. Pollen's out and my windows are open anyway. Thinking I may regret not running the AC instead.

 

[dmallord]

Cool weather here, so chili warmed over from yesterday with crackers.

 

[Wilson23]

Cool weather here, so chili warmed over from yesterday with crackers.

What's your recipe?
https://forum.literotica.com/threads/help-me-assemble-the-perfect-chili-recipe.1651092/

 

[HisArpy]

Italian Peposos with polenta cakes and tomato topanade. Chocolate Mousse for dessert.




I used sirloin instead of beef shanks or short ribs. It didn't need the knife, the beef was so tender it almost fell apart. It could have used a grilled, not toasted, crustini for an additional texture and for sopping up the juice from the tapenade, but it really isn't necessary. Parsley and parmigano on the polenta for garnish.

I made the polenta and roasted the tomatoes yesterday along with the pudding for the mousse. That took 20 minutes because polenta takes awhile - stir, stir, stir, stir..., but the tomatoes only took 10 minutes in the oven and the pudding was instant so... 3 minutes there and a couple more today to whip 1/2 Cup of cream and fold in a heaping spoonful of pudding. Today was 15 mins prep and 1 1/2 hours braising on the stovetop. Quick and simple and very VERY yummy.

 

[Wilson23]

a grilled, not toasted, crustini

How do you do that? In a pan?

 

[HisArpy]

Meatloaf! I just stuck it in to bake. I’m annoyed because I planned it be the last time I made it before the weather turned warm, but it was 80 in LA today.

I love meatloaf.

 

[dmallord]

What's your recipe?
https://forum.literotica.com/threads/help-me-assemble-the-perfect-chili-recipe.1651092/

My housekeeper uses this one, and I have to admit it tastes way better than my old standby Tex-Mex Army recipe.

Chef's Special

 

[HisArpy]

How do you do that? In a pan?

^this sounds like someone has never made a grilled cheese sandwich.

 

[briancamdudetenger2018]

chinese food lol

 

[HisArpy]

Another successful Sunday sit-down dinner.

Marsala marinated mushrooms stuffed with spicy Italian sausage, onions, bell pepper, parmesan, and bread crumbs with Dauphinoise potatoes and Glace carrots. I made a Lime gelatin parfait with a toffee topping for dessert. Note Winnie the Pooh guarding the goodies.

 

[kathyisgr65]

Idk
8 guess what @fsa52 has for leftovers

 

[HisArpy]

Doesn't anyone here cook anymore?

Peach and cream cheese galette fresh out of the oven. It takes less than half an hour to prepare and bake. Cool and chill overnight, slice and sprinkle with powdered sugar for a great breakfast danish.

 

[HisArpy]

I love meatloaf.

Speaking of meatloaf... yeah, tomorrow.
Shopping on Thursday, I need a couple of things for Sunday dinner.

Current menu is:

Pork Tenderloin Diablo with parmesan and herb potatoes, roasted
vegetable medley and Pasties de Nata.

Those are Portuguese custard cups and sometimes the custard is flavored with various extracts like lemon. Mine are going to be vanilla custard with a banana mouse on top. Banana craving is thanks to Ann and Wat...

As always, the menu is subject to change depending on what's available at the grocers.

 

[PersonalFavors]

Ugh. I was on the other side of town and stopped at a local grocer to see what might be different in a mega store. Scored a .99c lb ham. And further down the use a tenderloin tail that was over a pound. I sous vide it at 131 and seared it on charcoal. But the wind has not died down yet. So it was right but didn’t get the flavor from the sear. I feel like I ate too much fat.

 

[Wilson23]

I'm thinking of trying the Extreme Paleo diet. You eat nothing you did not kill with your bare hands. And you are not allowed to use them to eat it.

 

[HisArpy]

Ugh. I was on the other side of town and stopped at a local grocer to see what might be different in a mega store. Scored a .99c lb ham. And further down the use a tenderloin tail that was over a pound. I sous vide it at 131 and seared it on charcoal. But the wind has not died down yet. So it was right but didn’t get the flavor from the sear. I feel like I ate too much fat.

Do you have a sous vide machine? I just use a pot and a candy thermometer for water temp control but I don't use this method very often. Certainly not enough to justify the cost of a machine.