What's For Dinner?

[Unsomnambulist]

"hawaiian" stir-fried rice. If I had a 4,000 BTU burner maybe it would actually be crisp and dry, rather than a soggy mess.

Maybe I need to redo my kitchen.

Good idea. You haven't done that in forever.

 

[Nickyboy]

Homemade cheese ravioli with yesterday's tomato sauce flavored with a pork chop and some hot Italian sausage. Side of braised escarole with garlic and oil.

 

[Old Uncle Toe]

"hawaiian" stir-fried rice. If I had a 4,000 BTU burner maybe it would actually be crisp and dry, rather than a soggy mess.

Maybe I need to redo my kitchen.

The last three places I've lived in have had inexpensive electric ranges, including my new home. I've given up on stir-frying.

It just occurred to me I could get an electric wok. It's against my culture to have kitchen appliances that only do one thing. But it's tempting. I used to make some decent stir-fried meals. What do you think, provided one invests in a good quality item, are they worth it?

 

[Nickyboy]

The last three places I've lived in have had inexpensive electric ranges, including my new home. I've given up on stir-frying.

It just occurred to me I could get an electric wok. It's against my culture to have kitchen appliances that only do one thing. But it's tempting. I used to make some decent stir-fried meals. What do you think, provided one invests in a good quality item, are they worth it?

I am with you on items that only serve one purpose in the kitchen. I have only a handful of them, and it's only because they are the best at what they do.
That said, I have found that unless you have a good, high btu burner, it's almost not worth using a wok. What works great? A good, wide non-stick skillet. It gives enough surface area to drive off excess liquids and allows you food to brown enough without steaming, even on an electric burner set to high. Keep it high and keep everything moving and you should have good results. AND....you can obviously use the skillet for frying other things, so no "one use" product cluttering up your cabinets.
Leave the electric wok to others who want to deep fry wontons for Crab Rangoon.

 

[Old Uncle Toe]

What works great? A good, wide non-stick skillet. It gives enough surface area to drive off excess liquids and allows you food to brown enough without steaming,

Thanks for the advice. That's what I do now, albeit with a cast iron frying pan. Sometimes I do cook too much at once and end up boiling my food instead of searing it. But when I'm patient and don't try to do too much at once, it works well.

 

[Nickyboy]

Thanks for the advice. That's what I do now, albeit with a cast iron frying pan. Sometimes I do cook too much at once and end up boiling my food instead of searing it. But when I'm patient and don't try to do too much at once, it works well.

If I am not grilling them, steaks and burgers go in my cast iron pan or cast iron griddle. You can't beat the sear from cast iron.

 

[Nickyboy]

I made pan-seared filet mignon last night with a green peppercorn-cream sauce. Damn, that was good. I can't remember the last time I had filet.

 

[Nickyboy]

Skagenroera- cold shrimp and scallops mixed with home made mayonnaise, fresh dill, and capers on toasted white bread (don't have any Ritz crackers at the moment). It leaves me pining for the Fjords.

 

[axolotl]

Skagenroera- cold shrimp and scallops mixed with home made mayonnaise, fresh dill, and capers on toasted white bread (don't have any Ritz crackers at the moment). It leaves me pining for the Fjords.

You're not really dead, are you?

 

[Unsomnambulist]

You're not really dead, are you?

No, he just really misses when Fjord made quality cars.

 

[axolotl]

No, he just really misses when Fjord made quality cars.

 

[Nickyboy]

Last night: Greek-style grilled swordfish steak over an orange and arugula salad. Fantastic!

Tonight: Venezuelan arepas with a ground beef filling (with olive and raisins) and a fresh pico de gallo over top. Que saboroso!

 

[Nickyboy]

Pork tourtierre pie with home made cornichons, local apples, and cheddar cheese on the side.

 

[Nickyboy]

Veal patties Parmesan, with spaghetti and sauteed fresh spinach from Canada. Biggest and firmest spinach leaves I have ever seen.

 

[Nickyboy]

Last night we had (literally) grilled cheese on grilled portobello caps, an orange and arugula salad, and artichokes.

 

[Nickyboy]

A friend who moved away two years ago came yesterday for dinner and a sleep over. She wanted Nickyboy's Famous fondue, so that's what we had last night. First one of the season!

 

[Nickyboy]

Split pea soup with buttered sourdough on the side. That ham bone served us well after all this time in the freezer.

 

[Nickyboy]

pasta with garlic, oil, and n'duja. Insanely good.

 

[Unsomnambulist]

pasta with garlic, oil, and n'duja. Insanely good.

N'duja sounds like something from the planet Dune. Are you Maud'Dib?

 

[Nickyboy]

N'duja sounds like something from the planet Dune. Are you Maud'Dib?

Some people call me Glossu.