LTH Home

Bachelor Chow - Honors Class

Bachelor Chow - Honors Class
  • Forum HomePost Reply BackTop
    Page 2 of 2 
  • Post #31 - June 28th, 2018, 4:33 am
    Post #31 - June 28th, 2018, 4:33 am Post #31 - June 28th, 2018, 4:33 am
    JoelF wrote:Day 6: GWiv's Dan Dan Noodles

    Joel, Terrific, looks delicious, love your deli container marked MaLa!
    Hold my beer . . .

    Low & Slow
  • Post #32 - June 28th, 2018, 9:11 pm
    Post #32 - June 28th, 2018, 9:11 pm Post #32 - June 28th, 2018, 9:11 pm
    Day 7: Burger and sweet corn. Fancy aspects: toasted brioche bun, slivers of red onion, sauce made with 2T blue cheese, 1T sour cream, 1T Kewpie mayo, 1/2 T wing sauce (came out a little salty). Corn has Peruvian smoked salt.

    ImageBachelor Chow Burger and sweet corn
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #33 - June 30th, 2018, 7:04 pm
    Post #33 - June 30th, 2018, 7:04 pm Post #33 - June 30th, 2018, 7:04 pm
    Day 8 was Friday, I wanted fish fry, I was tempted to break out the deep fryer... but no.
    Not when Boston Fish Market is close and awesome. I always get the Lake Erie Perch.
    Service was a little spotty there though (had to ask for garlic bread three times; in that heat I really needed the water glass refilled, like constantly), and they weren't even jammed.

    Day 9 was supposed to be the last day, with SueF's flight arriving late evening, but they got dinked around for 7 hours by the airline before letting them board, pulling away from the gate and going, "Nope, gotta go back, the pilot's been on duty too long." So she gets a night in a hotel with air conditioning and cookies, but won't be home for another day.

    So, what's tonight's dinner? A bowl, with pasta and chinese broccoli! And there's still enough of each for a couple more meals! This time, carbonara: scaled down the Serious Eats version for one, using one whole egg and one yolk; I actually had grated parm and romano in the fridge, and being lazy I used the science oven on the broccoli while the bacon cooked, then added some crushed chile, olive oil and garlic powder.

    ImageBachelor Chow Carbonara
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #34 - August 16th, 2021, 5:48 pm
    Post #34 - August 16th, 2021, 5:48 pm Post #34 - August 16th, 2021, 5:48 pm
    SueF is gone for a week, so it's Bachelor Chow time again.
    First night, something she wouldn't eat -- cucumbers and raw tomatoes are not her favorites. Add a sweet bell and basil, (all four veg from the garden), mozzarella balls, evoo and chive blossom-infused vinegar, s&p, and some garlic bread.
    Image

    Second night went out to eat.

    Night 3 is something she'd be jealous not to be here for:
    * Bulgogi-glazed skirt steak (tare I made last year with garlic and chile powder added)
    * kimchi (jarred)
    * shishitos [garden] with a sauce I made last week for another batch (keypie mayo, miso, chives [garden], sesame oil, I forget what else)
    * Korean-marinated tomatoes [garden] from a NYT recipe (vinegar, gochugaru, sesame oil, fish sauce, garlic, chives [garden], sugar). Didn't like this much: sesame oil and tomato didn't taste right to me.
    * Japanese-inspired elotes -- this was awesome, need to work on how to get it to stick to the corn

    Here's what I put in the J-lotes (1 serving)
    1 tsp butter, melted (it was going to be more, but the science oven blew it all over the place)
    1 tsp kewpie mayo (probably need more of this less miso)
    2 or 3 tsp white miso
    1 tsp chives [garden]
    1/2 tsp black sesame seeds

    Image

    Yes, that's a lot to eat, almost half the steak is sliced up for lunch tomorrow.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #35 - August 17th, 2021, 6:09 pm
    Post #35 - August 17th, 2021, 6:09 pm Post #35 - August 17th, 2021, 6:09 pm
    A little lazier for day 4 -- pizza is a frozen Gino's East sausage, but salad has those same cukes, tomatoes, sweet peppers, basil and chives from the garden, homemade creamy garlic dressing (dregs of a container of sour cream, a little labne, Hellman's, garlic, chive blossom vinegar, salt).

    Also fixed the images from the previous days -- I never remember to use shared versions of the images from Google Photos.

    (oh and that pizza is good for three meals: 1/2 for dinner, 1/6 for breakfast, 1/3 for lunch)

    Image
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #36 - August 18th, 2021, 5:03 pm
    Post #36 - August 18th, 2021, 5:03 pm Post #36 - August 18th, 2021, 5:03 pm
    A little more ambitious for day 5, even with an evening meeting putting a deadline on it: Panang Curry. I knew I wanted to do something with shrimp and the bounty of jalapenos in the garden. When I went to pull out the frozen shrimp, there was the panang paste I made a few months ago staring at me. So I went out to the garden: Jalapenos, of course. Another of the ripe sweet peppers. Tomatoes? Sure, I've seen panang with pineapple, tomato provides a similar sweet/sour. Kale? Why not? Basil and makrut lime leaves. However, the lime, onion and cilantro as well as all the grocery items came from various supermarkets. Came out great, enough for lunch tomorrow.

    Meez:
    Image

    Finished dish:
    Image
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #37 - August 18th, 2021, 6:12 pm
    Post #37 - August 18th, 2021, 6:12 pm Post #37 - August 18th, 2021, 6:12 pm
    I have a friend who stores all sorts of interesting bits in his freezer. He calls it the 'magic freezer,' often cobbling dinners together with restaurant leftovers and other choice bits. From his description, what he makes is often better than the original meal and pairs with a wine from his cellar. He keeps tasting notes to make sure the pairing works.

    I have the same reaction when I hear what you find in your freezer and goes into a meal. I think it is a great system.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #38 - August 19th, 2021, 6:59 pm
    Post #38 - August 19th, 2021, 6:59 pm Post #38 - August 19th, 2021, 6:59 pm
    Day 6: Eggplant Parmesanish: Only crispy eggplant!
    Sauce on the plate first (just whipped up a half batch of Marcella Hazan #2, garden tomatoes, shredded baby carrots, red onion, no celery so used sweet pepper, added some fresh basil and oregano from the garden and a pinch of parm and red pepper flakes).
    While the sauce was simmering down, fried the eggplant slices which had been salted and pressed for an hour, then coated in flour/egg wash/bread crumbs. Yes I seasoned all three, I'm not a savage!. A mixture of ricotta, more of the herbs, parmesan, and garlic is dolloped on each, then broiled in the toaster oven before coming to rest on the plate of sauce.

    Garden cukes with some of the garlic dressing from the other day.

    I've got about 1/2C sauce and four more discs of eggplant+parm left, no longer crispy (but might be refreshed in the toaster oven).

    Image
    (hmm the white balance seems to be off compared to previous pix)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #39 - August 20th, 2021, 6:18 am
    Post #39 - August 20th, 2021, 6:18 am Post #39 - August 20th, 2021, 6:18 am
    That looks scrumptious!

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more