What's that you're eating?

Picked up a porterhouse a couple weeks back at Wild Fork. Cooked that up today along with some bone marrow, scalloped potatoes provided by Trader Joe’s and my wife made a Greek salad.
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It was really tasty and I even have enough for lunch tomorrow.
 
Just catching up with a few snapshots from the past couple of weeks . . .

Made 3#s of Soy Sauce Marinated Chicken Wings. This is a plate of just a few of them served w/fresh green beans and steamed white rice. The wings are all gone but still have some of the beans:

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A pot of Tomato & Okra stew before I started cooking it. It was delicious & it's all gone already too:

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The layout of most of the Dim Sum a friend & I had for bunch a week ago in Pleasanton, CA:

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A close up of a platter of the Chinese Cruellers (French donuts), also included in the photo above, which are a rarely served in dim sum restaurants:

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A Reuben Sandwich w/a side salad (and an IPA not pictured) that I had at a waterfront restaurant called Monica's located in Antioch, CA near the confluence of the Sacramento & San Joaquin Rivers before they flow thru the Carquinez Straight into San Francisco Bay:

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A photo from the restaurant of the Antioch Bridge in the distance to the east under which flows the San Joaquin River. The Sacramento River is located to the left (north) outside of the frame of the photo. Both rivers 1st come together to the west of the restaurant near Pittsburg:

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Also made a platter of Indian Bitter Melon Stuffed with Marinated Ground Pork but didn't like the way the pics came out (too dark). Will try to reshoot & post a pic of them again later together with a photo of the Spaghetti & Sausage Meatballs that I made today. :)
 
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sgt1372 said:
Also made a platter of Indian Bitter Melon Stuffed with Marinated Ground Pork but didn't like the way the pics came out (too dark). Will try to reshoot & post of pic of them again later together with a photo of the Spaghetti & Sausage Meatballs that I made today. :)
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Bitter Melon isn't something that's mentioned too often. I absolutely love it. My wife does a stir fry with black bean sauce and beef and it's incredible.

Stopped by today at a dumpling and ramen place. Ramen was OK, but the dumplings were really good.

Freaking adorable!
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tokerblue said:
Bitter Melon isn't something that's mentioned too often. I absolutely love it. My wife does a stir fry with black bean sauce and beef and it's incredible.
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Bitter melon is one of those things that are an "acquired" taste (like fermented tofu) but it's something that I ate regularly when I was growing up.

So, it's no big deal to me.

I'd normally use Chinese bitter melon for the dish I made but picked up the Indian variety of bitter melon a couple of weeks ago & decided to try using it instead.

I've always been told that the Indian variety is more bitter but I didn't find that to be the case. In fact, quite the opposite and barely tasted any bitterness in it at all which was actually disappointing. So, I'm not going to buy it again.
 
I roasted a tri-tip today. Can't tell from the pics, but it ended up perfectly medium rare. I served it up with some linguine in fresh marinara.

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Also made a batch of chicken stock and some chocolate chip cookies but failed to snap pics. Busy day.
 
Last group of catch up pics for now . . .

Indian Bitter Melon Stuffed w/Marinated Ground Pork w/a sauce made of soy sauce, garlic, salted black beans & sliced Chinese mushrooms on the side.. Put the sauce on the side so you can see the stuffed melons. When I put the sauce on top it covered up the melons & it the dish looked too dark:

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Pasta Sauce that I used to make the 2 following dishes. I don't buy pre-made pasta sauce anymore. Just use a large can of whole tomatoes to start, chop or squeeze them by hand depending on the texture I want, add tomato sauce or paste to thicken and then add various spices to vary the taste of the sauce based on my whim.

This one was made w/chopped tomatoes & onions and alot of fresh & dried basil. Removed the fresh basil after the tomatoes & onions were cooked down (fresh basil doesn't blend well) and then blended what was left w/a stick blender until it was relatively smooth.

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Spaghetti & Sausage Meatballs topped w/Grated Parmesean Cheese. Used a 50/50 mixture of both Sweet & Hot Sausages to make the meatballs (because it was what I had on hand) which provided additional spice & flavor for the following dish:

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Chicken Cacciatore topped with chopped Italian Parsley & plated with Steam White Rice and more Fresh Green Beans that I still have a lot of. LOL! ;)

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Just bought 4# of frozen 16-20 shrimp and 2 tri-tips (which weighed in at 2 & 3#s after timming) this morning. Will be using these to make something else coming up.

Roasted Tri-Tip obviously will be 1 dish (probably just roasted in the oven, not smoked on the BBQ) and am thinking about using the rest of the pasta sauce that I still have on hand to make a Fiery Shrimp Diablo for the 2nd. More pics to follow.
 
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Grasshopperglock said:
Gentlemen, we're going fancy tonight. I pulled out the titanium nitride dinnerware. Yep.

Got my square, deep blue, plate going.

Tonight, we're going to eat a pork chop like a King.


Edit to add, Let's make this a NY strip night. Not a pork chop like a commoner. Beef. Yeah.


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I love that plate! My wife would too. Could I impose by asking what brand so I can try to find some?
 
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