What's for Dinner #109 - the National Sandwich Month Edition - August 2024

[Bigley9 (Pat Bigley)]

I just wanted the restaurant to be in Philadelphia!

[BierMonk]

Potatoes stay firmer when cooked in acidic Environment.
I often do this when cooking sliced Potatoes.
An Explanation from ATK
“Potato cells are held together by pectin, a large molecule that acts as a glue. This glue weakens when heated in water, allowing the cells to come apart, which first softens the potato and then breaks it apart. Vinegar’s acidity slows the breakdown of pectin, expanding the window of time between the point when a potato softens and fully breaks down.”

From their “Austrian”(you can be the judge of that ) style Potato Salad Recipe

[linguafood (Natascha)]

Ah, gotcha. I’m sure there are many places in Philly just as good or better

[ChristinaM (Hungry in Asheville, NC)]

@BierMonk

I often do this when cooking sliced Potatoes.

Smart. Thanks for the info.

[mariacarmen (maria ascarrunz)]

Last night’s (ugly) dinner at my sister’s.

Kind of meh! The flanken ribs were great tasting after marinating all day (soy, brown sugar garlic, ginger, MSG, sesame oil) but first time trying to make noodles with Vietnamese rice paper. They were a bit hard to work with, and my sister didn’t like the texture (a little gummy) but I really liked them. Problem was they didn’t have enough flavor, even though the sauce itself was a really good peanut butter-based sauce I made. Maybe just not enough. And the gai lan and trumpet mushrooms definitely needed more seasoning, even though I used a LOT of soy, msg, garlic, ginger, white pepper, sesame oil, sesame seeds, oyster sauce, and finally added chili crisp after serving, at which point it FINALLY wasn’t bland. WTF.

And yet another BL(this time with A)T! No COTC tonight. And BF made himself a rice bowl with my leftover flanken ribs. Delish!

[Bigley9 (Pat Bigley)]

This was this recipe https://americanlamb.com/recipes/greek-lamb-stuffed-eggplants-papoutsakia/
But I don’t really like stuffed vegetables so the eggplant was chunked and roasted. Everything else as written except some harissa in the tomato paste .
Baked briefly, then broiled.
Pretty good. I’d play with the seasonings some more

[tcamp (Tamara)]

I used about 50-50 natto koji and jarred black bean garlic sauce, added a little mirin and soy sauce to get to a spreadable consistency. I let the tofu cubes sit with the marinade for about 30 minutes before cooking.

[Phoenikia]

I like Akis Petrezikis’ papoutsakia recipe and My Greek Dish Papoutsakia

Pretty good seasoning. I add cumin.

[linguafood (Natascha)]

We’ve moved onto September.

[THECHARLES (Charles Yu)]

I know. But the dinner was held on 31st August so I thought?
Anyway, the main thing is I get my posting across!

[mariacarmen (maria ascarrunz)]

did it again! deleted, moved to Sept. thread!

[LindaWhit]

@THECHARLES

the dinner was held on 31st August so I thought?

Ahhh, I wasn’t aware of that when I moved it, Charles. If you want to repost it here for August, go ahead - but it is on the September thread as well.

[linguafood (Natascha)]

Join us here

[Scubadoo97]

Antica is my favorite vermouth. Delicious