What's For Dinner?

Korean-style beef short ribs on the grill tonight. Not sure what to have with them. Thinking of baked jasmine rice and a green bean salad.
 
Mattafett said:
Several years a go I had a client that owned a dedicated Kimchi fridge. It was brought from Korea, and ran a program that varied the temperature based on traditional temps for fermentation. Oh - Everything was all in Korean and I needed to translate it. Not easy.
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Interesting. That would also control the aroma issue. Bet the instructions were a real challenge. :eek:
 
We had a "real" New England dinner last night with my cousins: lobster, corn on the cob, and coleslaw. They absolutely loooooved lobster. And it was so much fun to watch them break them down and eat them. They thought it was the weirdest thing in the world. And most delicious. Tonight they are going to get oysters!
 
Riis Casimir (Swiss chicken curry with fruit) over Ismael Merchants' Sherbanu rice (with cinnamon and lentils) and salted cucumber salad on the side. So, so fragrant! I give this dinner 4/4 Nickyboy's! :nickyboy::nickyboy::nickyboy::nickyboy:
 
Ojai Sam said:
One of our favorites for sure. :nickyboy:
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I am dying to try some of the Pacific and Japanese oysters you probably enjoy by you. What are some of your favorite ones, Sam? What is the flavor profile? RI has some absolutely amazing ones, and nobody can beat MA oysters like Wellfleet and Duxbury ones. Briny and minerally as hell, fat and chewy.....oh hell yeah! :judge:
 
Nickyboy said:
I am dying to try some of the Pacific and Japanese oysters you probably enjoy by you. What are some of your favorite ones, Sam? What is the flavor profile? RI has some absolutely amazing ones, and nobody can beat MA oysters like Wellfleet and Duxbury ones. Briny and minerally as hell, fat and chewy.....oh hell yeah! :judge:
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Here's our West Coast faves, although LOVE the Eastern ones too:

Kumamoto (Humboldt Bay, CA) - "mild brininess, sweet flavor and a honeydew finish"
Fanny Bay (Vancouver, BC) - "mild brininess and a pronounced cucumber finish"
Coromandel (New Zealand) - "chewy, briny, melon finish"
 
Ojai Sam said:
Here's our West Coast faves, although LOVE the Eastern ones too:

Kumamoto (Humboldt Bay, CA) - "mild brininess, sweet flavor and a honeydew finish"
Fanny Bay (Vancouver, BC) - "mild brininess and a pronounced cucumber finish"
Coromandel (New Zealand) - "chewy, briny, melon finish"
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The melon thing is strange...when the air smells like watermelon around here, the stripers are around.
 
Worm said:
The melon thing is strange...when the air smells like watermelon around here, the stripers are around.
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To be honest, I borrowed those descriptions. My palate knows "good" and "bad" but I can't articulate flavors. We need Mrs. Ojai for that. :nickyboy::hug:
 
I am channeling my inner Mama San for dinner tonight: Vietnamese pork meatballs in lettuce wraps. The ground pork is marinating now with soy, shallots, garlic, lemongrass, cilantro, mint, Korean chili powder, and corn starch. Going to be grilled over wood later. Wrapped with Boston lettuce leaves and nuoc cham or satay sauce for dipping. It smells so good already and it hasn't even been grilled yet!
 
Lots of ripe beefsteak tomatoes in the garden right now, so dinner will be a tomato salad, topped with torn burrata, fresh basil, shallots, and a balsamic vinegar glaze. Fresh garlic bread on the side for mopping juices up. :nickyboy:
 
What are you making for dinner tonight?
I am making grilled chicken skewers with a garlic and lemon and herb marinade over baked rice with tatziki sauce over top. Green salad on on the side.
 
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