leleboo Posted October 12, 2011 Share Posted October 12, 2011 OK, per Don's previous request, posting a pic with no description. Guesses welcome! Link to comment Share on other sites More sharing options...
Smita Nordwall Posted October 13, 2011 Share Posted October 13, 2011 OK, per Don's previous request, posting a pic with no description. Guesses welcome! Oooo I like puzzles. Crabcakes with tomato coulis, mushroom and green beans saute. OK I like puzzles but I am not good at them. Link to comment Share on other sites More sharing options...
leleboo Posted October 13, 2011 Author Share Posted October 13, 2011 Oooo I like puzzles. Crabcakes with tomato coulis, mushroom and green beans saute. OK I like puzzles but I am not good at them. You got the veg right -- sautéed green beans and mushrooms with soy and garlic -- but not the main! Link to comment Share on other sites More sharing options...
lperry Posted October 13, 2011 Share Posted October 13, 2011 ^ breaded chicken breast with romesco? Link to comment Share on other sites More sharing options...
DonRocks Posted October 13, 2011 Share Posted October 13, 2011 You got the veg right -- sautéed green beans and mushrooms with soy and garlic -- but not the main! Don't tell us the soy and garlic part - I was going to try and guess it. ^ breaded chicken breast with romesco? I agree with this, but I think she put a bit of pesto in the breading (see bottom part of chicken breast), not so much for color (the green beans (not haricots verts, right?) have that covered (and as a curiosity and not a value judgment, why do you not pull the fiber off?) as a little extra dimension of flavor? Thing is, I don't see the green in the north part of the chicken breast. It is a boneless, skinless breast from Harris Teeter, yes? And the mushrooms were sliced fresh buttons? It's hard to tell given the somewhat even distribution, but I don't think a package of green beans and buttons would have this many mushrooms in it, so I'm guessing home cut. Fresh, mashed garlic, but not much of it? I don't see any dry chips. Now, as to whether this is a classic romesco ... Link to comment Share on other sites More sharing options...
leleboo Posted October 13, 2011 Author Share Posted October 13, 2011 I think she put a bit of pesto in the breading (see bottom part of chicken breast), not so much for color (the green beans (not haricots verts, right?) have that covered (and as a curiosity and not a value judgment, why do you not pull the fiber off?) as a little extra dimension of flavor? Thing is, I don't see the green in the north part of the chicken breast. It is a boneless, skinless breast from Harris Teeter, yes? And the mushrooms were sliced fresh buttons? It's hard to tell given the somewhat even distribution, but I don't think a package of green beans and buttons would have this many mushrooms in it, so I'm guessing home cut. Fresh, mashed garlic, but not much of it? I don't see any dry chips. Now, as to whether this is a classic romesco ... No pesto, just lots of parsley. Homemade breadcrumbs from a non-homemade baguette. Romesco: more of homemade breadcrumbs, garlic, sherry vinegar, smoked paprika, roasted red peppers, toasted almonds, s&p. The chicken was a boneless, skinless breast, from Whole Foods. The mushrooms were sliced/chopped creminis, fresh, and the beans (also from Whole Foods) were labeled "haricots verts" (in a cello pack, fresh, not already prepared). I find with the skinny beans, I don't need to pull the fiber off. Also I get lazy. Garlic: fresh, minced (ok, pressed -- I love my garlic press). I like this thread ... this will be fun! Link to comment Share on other sites More sharing options...
DonRocks Posted October 15, 2011 Share Posted October 15, 2011 No pesto, just lots of parsley. I like this thread ... this will be fun! In case anyone (like me) thinks pesto (instead of parsley) was a lame guess, it's because there's some bleeding at 7 PM which led me to believe it was a bit of (surely store-bought) "sauce" and not an "herb." I like it too - it's a chance for me to show off as a pedantic tool, and it's like a blind wine tasting without the alcohol. (In my next life, I'm going to be a radiologist and diagnose all sorts of rare conditions that don't exist, probably killing half the patients that submit me an MRI film.) "Often wrong; never in doubt." Dr. Rockwell Link to comment Share on other sites More sharing options...
leleboo Posted November 28, 2011 Author Share Posted November 28, 2011 Trying a new one: last night. Link to comment Share on other sites More sharing options...
DonRocks Posted November 28, 2011 Share Posted November 28, 2011 Trying a new one: last night. That is an oddly Thai-looking sauce for such a Chinese-looking dish. Link to comment Share on other sites More sharing options...
leleboo Posted November 28, 2011 Author Share Posted November 28, 2011 That is an oddly Thai-looking sauce for such a Chinese-looking dish. So what is it? Link to comment Share on other sites More sharing options...
lperry Posted November 29, 2011 Share Posted November 29, 2011 I'm going with panang curry, mostly because I would really love to have a panang curry right about now. Link to comment Share on other sites More sharing options...
leleboo Posted December 1, 2011 Author Share Posted December 1, 2011 Pork tenderloin, snow peas, and shiitakes, with scallions, stir-fried with chili-garlic sauce, hoisin sauce, and five-spice powder, over steamed sprouted brown rice. So I think Don may have had it right that it was a more Chinese dish, but I'm not sure why the sauce "looked" Thai (?). Link to comment Share on other sites More sharing options...
Barbara Posted December 1, 2011 Share Posted December 1, 2011 Pork tenderloin, snow peas, and shiitakes, with scallions, stir-fried with chili-garlic sauce, hoisin sauce, and five-spice powder, over steamed sprouted brown rice. So I think Don may have had it right that it was a more Chinese dish, but I'm not sure why the sauce "looked" Thai (?). Because most of us think "Chinese" food has gloppy sauces and Thai food doesn't. Your dish doesn't look the least bit gloppy. Link to comment Share on other sites More sharing options...
leleboo Posted December 1, 2011 Author Share Posted December 1, 2011 Because most of us think "Chinese" food has gloppy sauces and Thai food doesn't. Your dish doesn't look the least bit gloppy. Thank you! It wasn't gloppy at all. It was actually pretty darn delicious. I'm currently trying to use up all the food in my freezer. I have a frozen flank steak that I will probably give the same treatment as this pork, because I still have some of the sauces left, too. I will aim for non-gloppy again. Link to comment Share on other sites More sharing options...
leleboo Posted December 12, 2011 Author Share Posted December 12, 2011 Someone else should totally get involved in this thread! monvano? kmango? bueller? bueller? In the meantime ... Link to comment Share on other sites More sharing options...
KMango Posted December 12, 2011 Share Posted December 12, 2011 I really, really want that herb to be epazote. Why, you ask? "Rigatoni Epazote" (it's like poetry) (but without) (the poets) Link to comment Share on other sites More sharing options...
The Hersch Posted December 12, 2011 Share Posted December 12, 2011 Someone else should totally get involved in this thread! Rigatoni. I think the herb is parsley. The cheese looks younger and fresher than parmigiano reggiano. Pecorino toscano? Impossible to tell what the sauce is. It all looks delicious. Here's one of mine. Link to comment Share on other sites More sharing options...
leleboo Posted December 12, 2011 Author Share Posted December 12, 2011 Rigatoni. I think the herb is parsley. The cheese looks younger and fresher than parmigiano reggiano. Pecorino toscano? Impossible to tell what the sauce is. It all looks delicious. Mine: yes to parsley, and it was Parmigiano-Reggiano, done with a microplane. The sauce was a homemade bison ragu: ground bison, mirepoix, crushed tomatoes and tomatoe paste, rosemary-thyme-garlic, red wine (I think a cab sauv) and beef stock. I'd have gone bolognese but I didn't have any milk in and wasn't about it buy some just for a use-up-what's-in-the-freezer-and-fridge-before-moving sauce. Yours looks awesome but I'm going to let other people guess the exact ingredients! Link to comment Share on other sites More sharing options...
weezy Posted December 14, 2011 Share Posted December 14, 2011 Well, it's swiss chard, a Yukon gold potato, perhaps cabbage or maybe chinese celery, and beast braised in red wine with mushrooms...or maybe a borsht-style sauce?, oh, and some sour cream on the side. Link to comment Share on other sites More sharing options...
leleboo Posted December 14, 2011 Author Share Posted December 14, 2011 Well, it's swiss chard, a Yukon gold potato, perhaps cabbage or maybe chinese celery, and beast braised in red wine with mushrooms...or maybe a borsht-style sauce?, oh, and some sour cream on the side. I hadn't thought the sauce might be beets (borscht-y) but the creme fraiche/sour cream may create that idea. I thought beef stew, but then was for some inexplicable reason convinced the meat was lamb. Link to comment Share on other sites More sharing options...
The Hersch Posted December 14, 2011 Share Posted December 14, 2011 Actually, the thing that looks like cabbage is a leek. Yes chard, yes a yukon gold potato, boiled, with a good gob of butter. The dark glop is goulash, so not really braised but stewed (no browning), beef and lots of onions and paprika. No mushrooms. Yes sour cream. This was actually from several weeks ago, and I don't distinctly remember why I put both chard and leek on the plate, but I was probably using up bits of leftovers. The goulash was intensely delicious. Link to comment Share on other sites More sharing options...
leleboo Posted January 2, 2012 Author Share Posted January 2, 2012 Link to comment Share on other sites More sharing options...
The Hersch Posted January 3, 2012 Share Posted January 3, 2012 Green beans looking sauteed, maybe with a little garlic, thinly sliced cucumber with scallion and green chili looking sort of marinated, maybe a little vinegar? Oh man, the protein slab could be a piece of tuna. Or veal. Or pork loin. But I'm going with tuna, with sesame seeds., Link to comment Share on other sites More sharing options...
leleboo Posted January 3, 2012 Author Share Posted January 3, 2012 Green beans looking sauteed, maybe with a little garlic, thinly sliced cucumber with scallion and green chili looking sort of marinated, maybe a little vinegar? Oh man, the protein slab could be a piece of tuna. Or veal. Or pork loin. But I'm going with tuna, with sesame seeds. Missing an ingredient on the green beans and didn't quite get the protein right -- hint: it's one of the other ones you mentioned -- plus, what else is on it besides sesame? Still, you are really, really good at this. Either your visual acuity is superhuman, or you're sneaking into my kitchen. Link to comment Share on other sites More sharing options...
The Hersch Posted January 3, 2012 Share Posted January 3, 2012 Missing an ingredient on the green beans and didn't quite get the protein right -- hint: it's one of the other ones you mentioned -- plus, what else is on it besides sesame? Still, you are really, really good at this. Either your visual acuity is superhuman, or you're sneaking into my kitchen. No, I just have spies everywhere. Anyway, pork loin with some kind of glazy sauce with sesame seeds. I have no idea what's in the sauce, but I'll make a wild guess and say it's got orange juice. Some soy sauce on the green beans maybe? Link to comment Share on other sites More sharing options...
ktmoomau Posted January 3, 2012 Share Posted January 3, 2012 Euwl this game looks like fun! Link to comment Share on other sites More sharing options...
leleboo Posted January 4, 2012 Author Share Posted January 4, 2012 No, I just have spies everywhere. Anyway, pork loin with some kind of glazy sauce with sesame seeds. I have no idea what's in the sauce, but I'll make a wild guess and say it's got orange juice. Some soy sauce on the green beans maybe? Cider vinegar and honey glaze on the pork. Soy sauce on the green beans, yep! I'm not taking that spy comment lightly now ... Link to comment Share on other sites More sharing options...
The Hersch Posted January 4, 2012 Share Posted January 4, 2012 Dang! I came that close to saying honey, but lost my nerve. Link to comment Share on other sites More sharing options...
leleboo Posted January 26, 2012 Author Share Posted January 26, 2012 Link to comment Share on other sites More sharing options...
monavano Posted January 26, 2012 Share Posted January 26, 2012 Chicken or fish with a salty and sweet relish/sauce of golden raisins and olives. Broccolini- roasted? Link to comment Share on other sites More sharing options...
leleboo Posted January 26, 2012 Author Share Posted January 26, 2012 Chicken or fish with a salty and sweet relish/sauce of golden raisins and olives. Broccolini- roasted? Nailed the veg. And really, nailed it on the main, too -- it's orange roughy, and the warm relish is golden raisins, olives, shallots, and parsley! Link to comment Share on other sites More sharing options...
JuneBacon Posted July 24, 2012 Share Posted July 24, 2012 https://twitter.com/...8/photo/1/large You have been blocked from following this account at the request of the user. Thanks a lot Don. Link to comment Share on other sites More sharing options...
DonRocks Posted July 24, 2012 Share Posted July 24, 2012 (edited) You have been blocked from following this account at the request of the user. Thanks a lot Don. Really?! First one to name it (in this thread, not on Twitter) ... I'll buy it for you (Jake Parrott not eligible). --- 53 viewers, and not a nibble. Is it that hard? Edited July 24, 2012 by DonRocks Link to comment Share on other sites More sharing options...
Thad Posted July 24, 2012 Share Posted July 24, 2012 Some sort of mackerel, saba or aji probably. Link to comment Share on other sites More sharing options...
DonRocks Posted July 24, 2012 Share Posted July 24, 2012 (edited) Some sort of mackerel, saba or aji probably. No, no, and no (but this is an honorable guess). Would anyone like a hint? --- Okay, I'll start adding a hint every few minutes ... 1. All that glitters is not gold. 2. Mary Ann, not Ginger. 3. The clenched hand is rounded. 4. No grater love. 5. It is the end of July. 6. Vegans should avoid the pipe. Getting warm, JuneBacon 7. Your skin has peeled. Getting warm too, lperry (*No* grater love) 8. That's not soy sauce; it's aged Balsamico. dcandohio, think more seasonal 9. This sweet, juicy dish *screams* summer. lperry, you're red hot on top 10. Both of the primary ingredients grow on vines. Edited July 24, 2012 by DonRocks Link to comment Share on other sites More sharing options...
JuneBacon Posted July 24, 2012 Share Posted July 24, 2012 Beets! Link to comment Share on other sites More sharing options...
lperry Posted July 24, 2012 Share Posted July 24, 2012 Eel? OK, carrots, then? No carrots, even with the gold reference? OK, then. Grated and peeled. Celery root. Oop. End of July. Yam? Certainly nobody around here is serving yacon. OK, roasted pepper with piped cheese of some sort. Mostly because now I'm hungry, and that's what that picture makes me want to eat. Now that I look again, it seems awfully like the inside of a tomato fruit wall... A schmancy Caprese? OK, so chilies roasted, peeled, and set atop piped cheese. Peppers over tomatoes with cruciferous sprouts and a pesto "wasabi." Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2012 Share Posted July 24, 2012 Sweet potatoes? Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2012 Share Posted July 24, 2012 Apricots. Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2012 Share Posted July 24, 2012 Apricot ice cream? Sorbet? Peach ice cream? Sorbet? Link to comment Share on other sites More sharing options...
johnnyspero Posted July 24, 2012 Share Posted July 24, 2012 tomato and mozz? Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2012 Share Posted July 24, 2012 tomato sorbet/ice cream with melon? Link to comment Share on other sites More sharing options...
DonRocks Posted July 24, 2012 Share Posted July 24, 2012 Johnny! You should know more than anyone - you worked here once! I think lperry gets a free salad. But *nobody* got the bottom ingredient! This dish is all over town, but this is the most perfect rendition I've ever seen of it. Link to comment Share on other sites More sharing options...
johnnyspero Posted July 24, 2012 Share Posted July 24, 2012 Wow, I should have guessed better considering that was my first post ever Link to comment Share on other sites More sharing options...
lperry Posted July 24, 2012 Share Posted July 24, 2012 Far be it from me to suggest that the skills of the photographer are somewhat to blame.... I never would have known that was watermelon. Or mint. Mint microgreens - something to think about. Thanks for the puzzle. It's been a week, and it's only Tuesday. Nice to have a diversion. Link to comment Share on other sites More sharing options...
dcandohio Posted July 24, 2012 Share Posted July 24, 2012 Do I get no props for the word "melon?" Ha Ha. Just ate a bunch of Indiana melon today. YUM. Link to comment Share on other sites More sharing options...
DonRocks Posted July 24, 2012 Share Posted July 24, 2012 Oh, *no* doubt the photographer had dodgy skills - if that was a clear picture, this would have taken twenty seconds (I was hoping the shape of the watermelon might give it away). Yes, definite props to dcandohio. There is no way to tell the wasabi is goat cheese. Ron Tanaka knocked the conception of this dish out of the park. He's using parsley to herb the goat cheese; I suggested basil, and he liked the idea in principal. Vegetarians should be racing here and ordering this, plus the zucchini entree for $19 - I know "zucchini" doesn't sound like much, but it's a composed plate that's complex, multidimensional, and amazing - polenta, squash blossom fritters, etc. Link to comment Share on other sites More sharing options...
thistle Posted July 24, 2012 Share Posted July 24, 2012 It's very orange, whatever it is... Link to comment Share on other sites More sharing options...
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