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What's for dinner #336 -- The Thanksgiving 2014 Edition!

Last night's dinner was really nice, and thankfully an early affair, as I had to rise at the ungodly hour of 9:30 today for a noon gig: private 70th birthday party at the local distillery. I'm not much of a daytime chanteuse, but the delectable Bloody Mary's helped me out '-D

Went home, did some more work, and soon I'll be off to the local watering hole to sit in with my boys for a few tunes & a much needed dinner of cheezborger club sammich. A cocktail or two afters at our favorite bar in town, and then it's back to work for yours truly.

Happy weekend, y'all!

What's for dinner #336 -- The Thanksgiving 2014 Edition!

I know. Sux. Good money, tho :-)

1 day ago
linguafood in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

I love sledding. It's the only thing that makes the white stuff not just bearable, but fun.

I won't be able to indulge too deeply or too late into the eve, as far as booze is concerned: I have to play a private gig tomorrow at NOON (GAH!) at a local distillery. I'm hopeful that there at least will be bloody mary's.

Not much of a daytime singer here '-)

Dedicated Sous Vide Board?

The sear.

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Porcini & truffle 'triangoli' made it on our dinner plates last night, finished in a sauce of shallot, sautéed baby bellas, a few glugs of red wine, cream freeeeesh, a dash of truffle salt & lots of fresh ground pepper.

These are really good for store-bought pasta & hit the spot.

Pool worked out well, even though I only won 1 (ONE) outta 7 games. #smh. I clearly need to play more often.

Today's pretty low-key, as I only have to prep the fennel/pomegranate/toasted walnut/blue cheese salad to take over to our generous hostess.

I'm debating a little pre-dinner sledding sesh in case the awesomely steep hill nearby is ready for that kind of action :-D

Happy turkey day, y'all! Don't argue, drink instead. And stay away from the stores tomorrow.

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Ah nom nom nom.

What's for dinner #336 -- The Thanksgiving 2014 Edition!

We had to change the tank, actually. No biggie.

2 days ago
linguafood in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Your strength and stamina (especially given your lack of any nutrition and your critical state of health) is awe-inspiring.

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Last night's steak and shrooms were delightful, despite the fact that we ran out of gas and had to change the tank .... having us run a little late for the poker game we were hosting. I lost $7. Not terrible, but also, uh, not exactly *winning!* Fer shame.

Not quite sure WFD tonight. I picked up some porcini & truffle ravioli at TJ's yesterday just in case, and have a good bunch of baby bellas left that I could serve on top. We also want to shoot some pool later this evening if the streets don't get worse. Snow's been coming down pretty much all day. It's gorgeous, but cold and slippery.

We'll see what happens, Larry. Stay safe & warm and save some room in your bellies for tomorrow's turkey fest :-)

Ideas for serving smoked salmon

I sliced it all up and layered it on a large glass plate with a dusting of fresh dill and "decorative" thin sliced lemon all around it. I found that a *very* sharp knife comes in handy for this particular task, and in the end am lucky I didn't make my guests do the work.

Either way you make it I'm sure it'll be fantastic, JM :-)

Nov 26, 2014
linguafood in Home Cooking

What are the cuisines that you know little about but want to try?

Aw, man. Koo Zee Doo was really awesome. Don't remember the deets of our meal, but it was great.

Shame it's closed.

Nov 26, 2014
linguafood in General Topics

Ideas for serving smoked salmon

Yah, homemade smoked or gravad lox doesn't tend to last long at parties. I made a good 3 lbs. once and they were gone in a shot.

Good stuff.

Nov 26, 2014
linguafood in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Sending positive thoughts and hugs your way, nw.

16 things you didn’t know about Jägermeister

It's pretty hip amongst the German hipsters I know. Of course, that's not like a scientific poll/statistics.

Good enough for me.

Nov 26, 2014
linguafood in Spirits

Ideas for serving smoked salmon

I think if the salmon is on the milder side, the sweet/tart flavor of the cranberries might be too overwhelming. But if it's on the saltier side, it should work.

To be honest, cranberry-creamed horseradish is readily available in Germany, so I've never made it.

That said, I'd start off with mixing the horseradish & crème fraîche and then *very* gradually add cranberry sauce or jelly to it. You don't want it to be too sweet, of course.

And leave the dill out :-)

Nov 25, 2014
linguafood in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Storm coming up here as well, and in combination with the upcoming holiday, Wegmans was a zoo. We picked up a chuck-eye steak for the grill, sautéed baby bella and romaine with blue cheese dressing will also be on the menu.

I also got some BISO chick thighs in case a TCC craving strikes either tomorrow or Friday, as well as green beans for another round of miso-butter beans (hopefully it'll blend better this time around).

We invited our gang for an impromptu poker game later tonight after dinner to celebrate the much needed break. Fingers crossed I win. I could really use the money :-)

Ideas for serving smoked salmon

One of my favorite things to do with smoked mackerel or other very strong-flavored (i.e. salty & smoky) is make a cranberry-horseradish cream.

Really good, too.

Nov 25, 2014
linguafood in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

She's really great! And so much fun to hang out with :-)

Nov 25, 2014
linguafood in Home Cooking

Ideas for serving smoked salmon

Horseradish is perfect with smoked fish. Mix it with crème fraîche and a little fresh dill.

Nov 25, 2014
linguafood in Home Cooking

What's your favorite roe?

Trout.

Nov 25, 2014
linguafood in General Topics

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Fantastisch.

What's for dinner #336 -- The Thanksgiving 2014 Edition!

At our tapas party, one of our friends invited us over to her house for Thanksgiving. Her husband passed away in April, so this will be her first Thanksgiving without him. Her incredibly talented cellist daughter is coming in from NYC (where she plays with/for the likes of Alan Cummings, Liza Minnelli, Sting, Justin Timberlake, etc. - just to name a few), and I'm excited to see her, as we get along really well. In fact, we got along so well at her mom's 65th birthday party a couple years ago that I had The Hangover To End All Hangovers. Hopefully, we'll get to "jam" a little while she's around. I'll be bringing my fennel/pomegranate/blue cheese salad with walnut vinaigrette, the rest will be fairly traditional. As in - there better be some turkey :-)

Tonight's Monday, so my gals and I will be sitting at the cocktail bar down the road for dranks and niblets and making fun of the bartender. Should be a fun time.

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Fancy? Because of three different cheeses? Or b/c the taters are sliced and not diced? I think slicing them on the mandoline will be much faster and easier than dicing them.

But you know what you want to make '-)

Nov 24, 2014
linguafood in Home Cooking

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Butter a baking dish. Slice potatoes on the mandoline, the thinner the better. Layer in the dish, slightly overlapping the slices. Mix one small container of light cream with a shit ton of fresh crushed garlic and more salt than seems reasonable, and any other spices/herbs you might like (I often add a good amount of cayenne). Stir well, pour over the potatoes. Cover in your favorite grated cheese (I like a mix of gruyere & cheddar, topped with grated parm). Bake at 375° for 45 min. or until the top is golden brown.

I guess you add the ham whenever you want to - I usually just eat as is.

Juten Happetit!

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

They were actually served at room temp, since my dumbass potatoes were occupying the oven. But tasty nonetheless :-)

Nov 23, 2014
linguafood in Home Cooking

Kroepoek... or why is "Chinese" food different in various countries?

Oh yeah, it's definitely changed. There's even some decent Sichuan food to be had now :-)

And thank goodness for that.

Nov 23, 2014
linguafood in General Topics
1

16 things you didn’t know about Jägermeister

Yep. Huge marketing campaign made it popular with the hipster crowd.

Nov 23, 2014
linguafood in Spirits

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

I'm so predictable.... my Sunday hangover cure-all: Chinese noodle soup. The only question is braised beef or chicken noodle?

Here are some bad pics from last night's bounty (including our awesome napkins):

- the Serious Eats recipe for super-crispy herb-roasted potatoes. They weren't crispy. At all. Good flavor, but epic fail on the promise.

- my man's fantastic lahmaçun (hardly any leftover).
- Sichuan eggplant
- a very nice rice salad, lovely butternut squash soup & chicken satay skewers

Not shown because those pics are even worse than the ones here are the meatballs (only the Cypriot ended up bringing his, and they were >gasp< not lamb! what the what??), TJ's sun-dried tomato & pesto torta, ratatouille and roasted squash. Some sort of dessert I never tried.

Too much booze, which was to be expected. At least I steered clear of the scotch. :-D

My bandmates showed up after their gig and polished off much of the food that was still there. Late night.

Just vegging on the couch and catching TWD and The Affair on the tube, and an earlier evening than yesterday, for sure.

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Mmmmmmmmburger.

Nov 23, 2014
linguafood in Home Cooking

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

I kinda am, but I've been off much worse. Just taking things a little sloooow today '-D