Dinner of the Day.

Mr. Tea

Mr. Tea

Let's Talk About Ceps
What are the chances of someone called Hannibal being a cannibal?

Almost a little too convenient, would you say?
 
L

Lichen

Well-known member
Mr. Tea said:
What are the chances of someone called Hannibal being a cannibal?

Almost a little too convenient, would you say?
Click to expand...

And what are the chances of a voracious reader being called "Lecter"?

Or a man with a weak heal being called "Achilles"?
 
Leo

Leo

Well-known member
as mentioned previously, I went out to dinner last night. I will check the DOTD bylaws but was under the impression the documentary reporting was limited to home cooking as opposed to dining out.

If I am indeed mistaken, then I'm pleased to check in now: rigatoni with sweet fennel and spicy sausage, peas and tomato cream, two glasses of Grignolino D'Asti Piemonte 2017, and split of the crostata del giorno with butterscotch sauce and vanilla ice cream.

old school Italian: http://www.lavagnanyc.com
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Two sirloin steaks currently cooking sous-vide. A quick post-work forage turned up a few fungal gems. Pudding is in the process of freezing.
 
luka

luka

Well-known member
It's every dinner of your life not just the ones you cook yourself. We need to keep track of exactly what you are putting inside your body.

I ate spaghetti with half a head of broccoli.
 
Leo

Leo

Well-known member
understood.

will HMGovt approve of so much broccoli intake? I supposed it could have been a small head. what type of sauce?

as a culinary aside: lots of old-school Italians (in nyc, anyway) call sauce "gravy". spaghetti and meatballs with gravy. sounds weird, gravy to me is brown, not tomato.
 
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luka

luka

Well-known member
Uh, no sauce. It was a big head. A lot of broccoli. Oil. Lemon juice. Some basil. A, uh, frugal, austere dinner. But better than a Twix and a brown sauce sandwich.
 
entertainment

entertainment

Well-known member
A pancetta, chestnut and sage tortiglioni tonight. Tried to do a autumn thing with the leaves changing, brown: pancetta, yellow: chestnut and green: sage

Didn't get a shot of the finished dish but here's the sauce so you get the picture

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luka

luka

Well-known member
This mixed with pesto genovese is one of my go to classics
Yes this is how it started years back but it devolved
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Mr. Tea said:
Two sirloin steaks currently cooking sous-vide. A quick post-work forage turned up a few fungal gems. Pudding is in the process of freezing.
Click to expand...

This was a meal HMG would have approved of, I think. Sirloin, 530 g between us, since you asked, coated in patent steak rub (see the flavour combinations thread) with hedgehog mushrooms and chanterelles on the side, a little green salad, an Italian red (Nebbiolo, not had it before, nice though) and that's it.

For pudding: frozen custard with blackberries.
 
luka

luka

Well-known member
Cooked chana daal with spinach and tomato put it on top of a baked sweet potato put a fried egg on top of that. Most successful meal this week. Feel proud and satisfied.
 
Leo

Leo

Well-known member
another belated report: homemade veggie chili over rice with a dollop of sour cream and sprinkling of cilantro on top last night. the veggie mince is boring on its own but when used in a chili (or other sauce) with tomato and all the seasonings and spices, it absorbs all the flavors and is really difficult to tell apart from ground beef. modelo negra to drink, since we use some to make the chili.

tonight's menu is sautéed shrimp (aka, pawns) over fresh corn polenta.

Note: DOTD analysis will reveal that we love fresh sweet corn, on the cob or off in cooking. Heavenly.
 
Leo

Leo

Well-known member
I don't even mind when the kernels get stick between my teeth. Worth the bother.
 
luka

luka

Well-known member
I don't understand that Mexican thing of slathering disgusting mayonaisse and cheese etc all over it. That's a terrible idea.
 
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