Thread: just wanted to share tonight's dinner with you guys..

Cleaning up my St. Louis ribs for tomorrow's family BBQ, wanted to use all the good discarded flaps still with a lot of meat. Chopped them up and sautéed with ginger, garlic, star anise and cinnamon...deglazed with rice wine and dark soya. Simmered for an hour and added some chili and lime leaves. A delicious asian twist for the "worst of the worst" cut. My Chinese grandmother in law would be proud.

Originally Posted by gugi

I was half an hour too late to the store and they'd already put away the fresh whole fish, so I got filet - swordfish. Finished it with butter and tarragon so it got pretty deep color.
For a side I had some leftover kale and with some dandelion sauteed them in the fat of two slices of thick cherry smoked bacon.
The wine was riesling, a quarter of the bottle went for deglazing the swordfish skillet, another half is already gone and the last quarter is already in my glass

Attachment 177737

Yummy!

Sir gugi, arfe you sure you're not channeling Julia Child?

I'm too lazy to channel Julia Child Pretty much everything I make is easy and straightforward and doesn't involve any special technical skills - usually just paying attention or planning accordingly to not overcook stuff which seems to be far more common than undercooking.

Originally Posted by Razorfeld

Sir gugi, arfe you sure you're not channeling Julia Child?

We should be so lucky. "Channeling" is really drawing upon our past and lineage. When I'm in the kitchen I always hope I'm channeling the great Jean Banchet (Memorial being planned for Le Francais founder - DailyHerald.com). The chef that taught me most of what I know was trained under Banchet. Banchet learned under Bocuse. And Bocuse under Ferdinand Point. I'm merely a home cook these days but it should make us happy to draw upon the teachings of fine cooks of the past as we grace our tables with the traditions and techniques of the finest chefs. It's not elitism, it's good living, a commitment to the mundane tasks that define good technique.

Originally Posted by MWS

Cleaning up my St. Louis ribs for tomorrow's family BBQ, wanted to use all the good discarded flaps still with a lot of meat. Chopped them up and sautéed with ginger, garlic, star anise and cinnamon...deglazed with rice wine and dark soya. Simmered for an hour and added some chili and lime leaves. A delicious asian twist for the "worst of the worst" cut. My Chinese grandmother in law would be proud.

I'm proud...and droolin too !!

Originally Posted by OCDshaver

We should be so lucky. "Channeling" is really drawing upon our past and lineage. When I'm in the kitchen I always hope I'm channeling the great Jean Banchet (Memorial being planned for Le Francais founder - DailyHerald.com). The chef that taught me most of what I know was trained under Banchet. Banchet learned under Bocuse. And Bocuse under Ferdinand Point. I'm merely a home cook these days but it should make us happy to draw upon the teachings of fine cooks of the past as we grace our tables with the traditions and techniques of the finest chefs. It's not elitism, it's good living, a commitment to the mundane tasks that define good technique.

I tend to go the other end. My big thing is peasant food and home cooking regardless of Nationality. I agree with ya though. Live to eat mmmm !

Funny though when ya think about it...alot of food fine or otherwise came from humble beginnings . Man .....I love food.

Originally Posted by Nightblade

Funny though when ya think about it...alot of food fine or otherwise came from humble beginnings . Man .....I love food.

I also love food I think it may be an obsession.

Geek

Originally Posted by TheGeek

I also love food I think it may be an obsession.

Geek

Then let the madness do it's thing lol !

Originally Posted by Nightblade

Funny though when ya think about it...alot of food fine or otherwise came from humble beginnings . Man .....I love food.

The great thing about food, and unlike a straight razor shave, you have at least three shots at enjoying it every day. Lol