What are you cooking for dinner this weekend?

[mg2ride]

Pan seared Striper over a bed of fried green tomatoes and topped with garden fresh salsa. Seasoned with Uncle Buddy's secret dry rub.

[fastupslowdown]

Halibut Putanesca wit halibut flown in from Alaska to my door. Putanesca made with cherry tomatoes. Served with baked potato -Mike G

halibut.jpg

[robin3mj]

Good weekend here.

Lobster rolls and pulled pork

[rwsaunders]

The garden vegetables are in high gear and tonight’s dinner made full use of them.

[vertical_doug]

Next year for your late summer doldrums, you should all try to make Japanese Ume Syrup for a drink.

You take fresh plums, clean very well, add rock sugar and let it ferment (dissolve over time). You get this rich syrup you can add to sparkling water.
Makes the best cocktail.


After two months of dissolving....






https://cookpad.com/us/recipes/52224...ese-plum-syrup

For those of you who have tasted pickled plums (umeboshi), you will appreciate the magic of plums..

[Matthew Strongin]

For those of you who have tasted pickled plums (umeboshi), you will appreciate the magic of plums..

When my wife and I honeymooned in Japan we ended up a town (I can't for the life of me remember the name) due to missing our train stop on a trip outside Tokyo that had a plum-everything store. Plum juices, plum jams, pickled plums, plum treats. Just plums. We bought a handful of jars of plum jam to give as gifts to our family but ended up keeping them because it was magical and we got greedy. Japan was amazing overall, but I'd go back just for that jam.

[vertical_doug]

When my wife and I honeymooned in Japan we ended up a town (I can't for the life of me remember the name) due to missing our train stop on a trip outside Tokyo that had a plum-everything store. Plum juices, plum jams, pickled plums, plum treats. Just plums. We bought a handful of jars of plum jam to give as gifts to our family but ended up keeping them because it was magical and we got greedy. Japan was amazing overall, but I'd go back just for that jam.

https://www.google.com/maps/@35.2317...7i16384!8i8192

It sounds like this store in Hakone-Yumoto. Hakone_Yumoto is an hot-spring town, and buy the best umeboshi to bring home after visitng the Onsen.
https://en.wikipedia.org/wiki/Umeboshi

[rwsaunders]

Summer garden raid again…homegrown lettuce, tomatoes and peppers with some shredded chicken and cheese on a roasted tortilla, all topped off with a Mow Master IPA.

[Matthew Strongin]

https://www.google.com/maps/@35.2317...7i16384!8i8192

It sounds like this store in Hakone-Yumoto. Hakone_Yumoto is an hot-spring town, and buy the best umeboshi to bring home after visitng the Onsen.
https://en.wikipedia.org/wiki/Umeboshi

I don't think it was that store, but I'll show my wife later to see if she remembers better than I do. I look forward to returning to Japan, though. We had a wonderful two weeks there.

[rwsaunders]

Tuscan bread salad…chicken cooked in olive oil, bread cooked the same way, mixed with garden tomatoes, buffalo mozzarella, basil and some basalmic vinegar…grated Parmesan cheese on top.

[rydesteel]

Grilled Chicken Salad with Peaches, Strawberries and a Lime Thyme dressing.

[vertical_doug]

I didn't cook it, but I will plug a new Japanese place in Manhattan on 9th Ave and 52 St.

Rokko opened in late March, and the Japanese Pork Cutlets are as good as my wife and I have had in the US. I rate it as good as Butagumi or Meisen in Japan.
https://www.rokko-ny.com/

They are from Kobe in Japan.

It's inexpensive by NY standards and the pork is first rate. I am in a food coma now.

[robin3mj]

Nice holiday weekend here.

Fresh seafood.
Ottolenghi leg of lamb
Spanish cider

[caleb]

Yowser @robin3mj , that's a feast!

Much more humble here. The seasons are slowly changing, which means we can turn the oven on again.

We went for an easy weeknight go-to from the NYT that makes good leftovers, added andouille sausage to the bottom and shrimp to the top, then dumped it on basmati rice.

No regrets.

[Tom]

They need to kick back to you because I think you're going to cause many new accounts. I just ate dinner and I'm going "I want a giant plate of that."

[vertical_doug]

my favorite bakery has been telling me to make French toast with their Babka. I finally did....

[caleb]

They need to kick back to you because I think you're going to cause many new accounts. I just ate dinner and I'm going "I want a giant plate of that."

If you cook much at all, a NYT Cooking subscription is 100% worth it. It's my starting point for cooking pretty much anything.

I'm done with recipes from cooking blogs that are designed to photograph well but taste like cardboard.

[robin3mj]

If you cook much at all, a NYT Cooking subscription is 100% worth it. It's my starting point for cooking pretty much anything.

I'm done with recipes from cooking blogs that are designed to photograph well but taste like cardboard.

I have an NYT sub and I'm always peeved that the recipes are an additional cost.
Milk Street- magazine, and Tuesday Nights cookbooks are both very solid.

[Octave]

I have an NYT sub and I'm always peeved that the recipes are an additional cost.
Milk Street- magazine, and Tuesday Nights cookbooks are both very solid.

Milk street also has a very entertaining radio show. It took me a while to realize it was hosted by an old favorite from late nights watching America's Test Kitchen.

[guido]

Christopher Kimball does an entertaining show. But he has really boring whitebread taste in food. Fun to listen to but I never find his recipes appealing.

I was galled at first when the NYTimes put up a second layer of paywall on their cooking/recipes. I shifted to mostly using the Voraciously and Weeknight Vegetarian columns in the Washington Post. But they tend to run hot and cold. So I knuckled under and did the Times food subscription add on. Boy am I glad I did... It's worth every penny.