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What's for Dinner #340 - the Pre-Christmas Rush Edition

The plan was that after a lovely neighborhood holiday cocktail party with ample hors d'oeuvres, that would be that. An hour later, the varsity athlete innocently asks if there will be dinner and, yes, he would love a little something. Quick freezer & pantry scrounge yielded a Kara-age rice bowl -- Japanese fried chicken with rice & a soy-sesame-ginger-scallion dipping sauce. It hit the spot -- fried chicken is a close to a universal food as anything.

about 4 hours ago
rjbh20 in Home Cooking
2

Chicken Ballotine - roasting recommendations

Not really -- I've done whole chix & rabbits in a standard water box.

Chicken Ballotine - roasting recommendations

Or you can sousvide to 140 then fry to crisp up.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

The main event -- turkey pot pie with biscuit.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

...ya' play the gui-tar on the M-T-V...

1 day ago
rjbh20 in Home Cooking

Can we sous vide straight from cryobags?

Not sure about the cryovac (I'd suspect it's just fine), but cooking a brisket in the accumulated heme liquids without seasoning isn't going to taste very good.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Buttermilk biscuit. No "s" if you're from down home.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Classic dry Tanqueray Martini -- meaning it actually contains vermouth and isn't just a glass of gin, Manhattan with Luxardo real Marasca cherry & a Jack Rose to round things out. All classics.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

First course

Can I freeze Shrimp Bisque?

It tends to separate and get slightly grainy. Not horrible, just not as good as fresh.

1 day ago
rjbh20 in Home Cooking

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

I did Amahl about 45 years ago, A great intro to opera for kids.

Dec 19, 2014
rjbh20 in Home Cooking
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What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Friday nite freezer scrounge on a seasonably cold almost-winter evening. Minus the varsity athlete, who is off on a spree with past and present soul mates.

Haddock sauté Meuniere with a La Ina sherry mushroom cream & scallion mashed. Served nice and hot with a cool white Burgundy.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Got to keep a Cord lubricated. Particularly the undercarriage.

Dec 19, 2014
rjbh20 in Home Cooking

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Cords. Chords you play, cords you sing with.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Marriage & children will do that to best of us.

Dec 17, 2014
rjbh20 in Home Cooking
2

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

You are, ummm, very good at this. And one of my favorites, too. Drummer looks the part big time. Only thing missing is nonfilter Luckies & two fingers of Four Roses.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

She a pool shootin' girl named Wilma McCurl but down home they call her Slim...

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

You ain't had an 8 course tasting menu at Daniel as guests of his business partner, sweetheart. On an evening when chef is in the house.

Dec 16, 2014
rjbh20 in Home Cooking

Is my Christmas Eve menu too orange?

If the menu is what you like to eat, serve it up. It's definitely orange and, to my personal preference, very sweet, but so what? if it tastes good to you, let it rip.

Dec 16, 2014
rjbh20 in Home Cooking

Lots of Parsley

Make parsley oil or purée - it uses a ton of the stuff for small quantities of output. Also works with other greens like watercress (shown below) and arugula.. Use some now, freeze the remainder in small quantities. If you do purée, xanthan gum is a useful stabilizer.

Dec 15, 2014
rjbh20 in Home Cooking

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Sounds like the creamed Finnan Haddie that was my family's Christmas morning breakfast for years. Not had it for decades on account of Roxlet's kibosh on this & other aromatic seafood (e.g. kippers) in the morning. Such are the sacrifices...

Dec 15, 2014
rjbh20 in Home Cooking
1

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Thanksgiving dinner is actually tonite. The smoked bird will go into the freeze to reappear on the New Year Day groaning board. The other one is being oven roasted & will have sausage stuffing to accompany.

Forgot about chicken in brine for four days???

If it smells ok, it should be fine, but probably pretty salty and dense. Might as well cook it & see how it comes out.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

It may be the middle of December, but not too late for a Whole Hog Production featuring smoked turkey. And the requisite PBR, of course.

What's For Dinner #338 - Winter Wonderland Edition [through 12/14/14]

Whatever we do, we go Whole Hog. Meatloaf freezes well.

What's For Dinner #338 - Winter Wonderland Edition [through 12/14/14]

Fairly productive afternoon. Showed up at the Messiah sing-in at the same church I did the Mozart Requiem a few weeks ago & the conductor asked me to sit in with the choir since they were thin on the bottom end. Haven't performed it in 30+ years, but it pretty much came back.

Returned home to make a out 15 lbs of meatloaf, which Roxlet has been bugging me about with increasing intensity, and about 6 lbs of sausage, since the grinder was out. Too beat aftwr the performance to make the de rigeur mashed spuds & meatloaf gravy -- a baked potato will have to suffice.

Why does my souffle taste eggy?

Soufflees are mostly eggs, right? That's waht they taste like unless you aggressively flavor them.

What's For Dinner #338 - Winter Wonderland Edition [through 12/14/14]

Grilled sousvide swordfish with Japanese noodles & bacon-miso broth with enoki

What's For Dinner #338 - Winter Wonderland Edition [through 12/14/14]

I, like Miniver Cheevy, was born too late. Watch a classic film from the middle of the last century and you can help but notice the elegance. Imagine Bogart wearing shorts & a t-shirt in Casablanca.

For better or worse, the varsity athlete agrees -- he wore black tie to the freshman holiday dinner, despite the pouring rain. And he looked great.

Sometimes, what's needed is a really futile & stupid gesture. I usually can be relied on to provide it.

What's For Dinner #338 - Winter Wonderland Edition [through 12/14/14]

I, on the other hand, wish more high-end places would require appropriate (I.e. adult) dress. Spending a fortune on a meal (and the right places absolutely deserve every penny) while sitting next to some tattooed slob wearing flip flops & a wife beater really diminishes the experience. Oh for the days of "dressing for dinner" when fine dining was a celebration worth dressing up for.

Dec 12, 2014
rjbh20 in Home Cooking
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