What's for Dinner #48 - the Drippy, Droopy, Doggy Days of Summer - August 2019

[PHREDDY]

You have been blessed with a great son! I mean Great loving son!

[shrinkrap]

@shrinkrap

did reverses mine a it too.

…is supposed to say “did reverse sear mine too”.

[Elsieb]

Got two huge lobsters at the farmers market yesterday. Yielded 20 oz of shelled, cooked meat. I was surprised that the price per pound was considerably less than when I get small ones. My preference is …smaller is better and smaller is more tender. Concerned that the big ones would be tough, I put them (in the canvas bag) in the freezer for an hour. They went into the pot sleepily and I believe results were more tender than if they hadn’t been in the freezer. Used half last night for a requested dinner of lobster Newberg. It was delicious. Tonight I’ll use the rest for a more healthy stir fry. I love lobster:).

[TheCookie]

Ramen

@ChristinaM

1/2 cup sake - subbed Shao Xing wine

Hi @ChristinaM, I have a Sake loving friend who thinks Riesling is a good substitute.

[LindaWhit]

I’ve started a new September thread here:

What's for Dinner #49 - the Falling Leaves Edition - Sept 2019

It’s a good classic song. But it’s the start to the end of summer. Kids back in school, playing all sorts of sports, and FOOTBALL! So food thoughts for many of us turns to braised foods…once the weather gets cooler. And apple picking… slightly warmer days, crisp fall nights. What’s on your dinner table as the leaves start to change to brilliant golds, oranges, and reds?

[shrinkrap]

[TheCookie]

@mariacarmen

Anyone ever had this butter? Found it at the new Indian grocery store by our apartment. It’s lovely, with a slight tang… Utterly Butterly!

No, but I’m gonna’ look for it. I’ve been obsessing over my buddy’s orgasmic experience with Butter Chicken at Amber in SF. It looks like a relatively easy dish to make. I’m doin’ it.

Thanks for the tip about Kerrygold @Saregama.

[TheCookie]

@shrinkrap

I dug up some fingerlings to use in that salad

Okay, so, my mind didn’t even compute that as a literal statement until @mariacarmen’s comment. Who are you people?

[TheCookie]

Delightful report @Ttrockwood.

[TheCookie]

@Elsieb

I love lobster:).

Me too!

[corvette_johnny]

Wow, how big were those lobsters?

[celeryvictor]

@TheCookie

I’ve been obsessing over my buddy’s orgasmic experience with Butter Chicken at Amber in SF. It looks like a relatively easy dish to make. I’m doin’ it.

Here’s a link to the closest version I can find to the long-lost handwritten recipe I was given at the original Amber India about 20 years ago:

Amber India’s Butter Chicken

My review is now here: Butter Chicken at Amber India (Santana Row, SJ)

[TheCookie]

Thanks, Buddy!

[Elsieb]

I forgot to weigh before I cooked them. And they are sold at the market at a price per each. They seemed HUGE to me. $20 each which seemed expensive but worked out to be a good deal:)

[WeezieD]

I don’t peel, I’ve never felt I needed to.

[Kate_Brown]

@paryzer

Our friend from Staten Island invited us over for a wonderful black caviar dinner. I am not really a caviar fan but this was pretty good. The caviar I have had in the past was salty and fishy but this was none of that. My favorite was a trout roe that was bacon infused. He also made smoked shrimp; pesto risotto with black truffles; seared day boat scallops with white wine, lemon butter, and crispy bacon; maple cured sausage and peppers; smoked chicken with hoisin and garlic and shaved black truffles; and a delicious homemade pesto ice cream among other things.

Wow, I didn’t even imagine, that such type of dinners exist. Caviar dinner is anything brilliant for me! As I am the great fan of fish and everything connected to it.

[Rooster]

Holy cow lucky lady. Live the pics.