What'cha havin' for dinner ??? - Page 21

Chance1945 · 01-05-2012, 10:44 PM

Quote:

Originally Posted by Olafhenny

Thanks Sherry,

as I said in the failed post below, it was by far the most expensive meal in Vietnam so far at $50.- for two
including wine. And while the food presentation was the most artful one, we encountered, it was certainly
not the only artful one.

Thanks for the photos. I'm in awe from the pictures, I can imagine how you must have felt. Besides the food presentation I was struck by the pots, especially the one with the full sized tree in it. Amazing! Thank you again. I'd like to see more.

Olafhenny · 01-05-2012, 11:59 PM

Quote:

Originally Posted by Chance1945

Thanks for the photos. I'm in awe from the pictures, I can imagine how you must have felt. Besides the food presentation I was struck by the pots, especially the one with the full sized tree in it. Amazing! Thank you again. I'd like to see more.

Thank you, Terry, I was actually quite concerned, that I was overdoing it with this series of pics

This makes me feel better.

As I said, we will head for Vietnam again next Wednesday and I am looking forward to take a lot more pictures.

Just in case you are interested in this beautiful country here are more pictures: I Think I Scored a Coup

The Opulence of Flowers in Vietnam is breathtaking.
Olaf

The Hollyberry Lady · 01-06-2012, 12:02 AM

I agree with Terry, Olaf!

Please take lots of shots of your meals when you're away in Vietnam so we can see them too. Very unique and unusual.

Had spaghetti tonight!

: )

Olafhenny · 01-06-2012, 01:15 AM

Okay, here are a few more dinner plate presentations:

What you see here intruding on the table edge are my shorts, when I leaned over to take the picture

Well, it is not all about dinners. The coffee in Vietnam is incredible. Since I cannot get it here,
I am ordering it from a guy who imports it to the States.

It isn’t just the dinner and the p.m. cup of coffee, but breakfast omelettes are pretty fancy too.

And then, of course, there are the eateries; The meals are almost all under $10.-, mostly 5.- to 8.-
The following pics are all from a restaurant in the centre of Hue:

The restaurants are often quite ornate, but nowhere near as garish as Chinese Restaurants are here.

And some of the landscaping outside

If this gives the impressions, that Vietnam is all about restaurants and good food, - far from it. It is a very
rich country, not in money, but in culture, natural beauty and, for this forum, beautiful landscaping artistry.

The Hollyberry Lady · 01-06-2012, 01:24 AM

So beautiful, Olaf!

I post shots of breakfasts, lunches and snacks in this thread, so no worries if you want to as well. That food looks so delicious and fresh...and so different from ours. Love the presentation of it and the atmosphere is just gorgeous! You're so nice to show us these pictures.

: )

laserlight · 01-06-2012, 01:44 AM

Wow just wow Olaf! =O thats a ton of really epic pictures. i totally want to go there someday.

Quote:

Originally Posted by The Hollyberry Lady

It's always unbelievably amazing and if some other gravy makers would like some tips on how to make the best fricken gravy on the planet, let me know...

I would! =D your food always looks so good and your gravy too. om nomnom.

we had dinner steak, fried potatoes with cheese, and a salad and blueberry pie for desert. i was too late to get any pictures.

The Hollyberry Lady · 01-06-2012, 01:10 PM

Gravy Making...it's all in the method.

When most people think of making gravy, they think of an over-sized soup pot brimmimg to the top with it! This is the #1 gravy no-no (unless you've got a 30 pound bird!) if you want yours to be rich and full of flavor. Less is best if you want a rich and flavorful gravy, as opposed to a bland and tasteless one.

There's nothing worse than greasy gravy! Disgusting! And you don't need one of those silly separators either. Just a big spoon and some patience can go a long way in removing the grease off the top of the pan drippings before you make your gravy. If you have more time, you can put the drippings in the fridge and the fat will harden on the surface...then you just skim the top to remove it.

After you've skimmed off the fat, you put just the drippings in a pot to cook it down over medium heat and make it browner and richer. Then use boiling water from the tea kettle to add to the pan drippings in the pot...just a little at a time (1/4 cup) until it bubbles and then you add as much as you need (usually four to six cups). The amount of boiling water to add should be in accordance to the pan drippings, so that it doesn't lighten the color or lessen the flavor. If the color does lighten, you'll know you've added too much.

Now you can add some chopped onion or some seasonings like summer savory for turkey gravy or bay leaf in beef gravy, garlic in pork gravy....or anything that you like, to enhance the flavor of your gravy. Mushrooms should be added at the end so they don't over-cook.

Now for the tough part...

Use a small glass jar with a lid (about the size of a cup to a cup 1/2). Fill it up 3/4 full of cold water, and then add three heaping tablespoons (regular spoon, not a measuring one) of all-purpose flour. Make this jar mixture after your gravy is boiling on medium heat...do not make it any earlier so it's sitting around. Now put your lid on your jar. Shake that jar for all your worth, until the flour and water have completely mixed together and there are absolutely no lumps. It must be smooth. When you open the jar there should be no flour around the top...this will tell you it's ready. Shake for at least 1-2 minutes.

Pour your flour/water mixture VERY slowly into the boiling water in the gravy pot, using a whisk and stirring constantly as you're pouring. You do not need to use all of the flour water and you will usually have at least a 1/4 of a jar left over. The idea is to thicken the gravy without lessening the flavor. There's nothing worse than gravy that tastes like flour so you're only gonna use just enough to thicken. The color will lighten slightly as you add the flour water and this is normal, but don't add too much. Taste it as you go if you're new at this, so you can make sure you're not losing any flavor. When you get to be good at gravy making, it then becomes a judgement call.

Tip: It's not just the ingredients you're using, it's your method that counts most. You can drain the water off your carrots, turnip, and potatoes, to add to your pan drippings instead of kettle water, for a more intense flavor. Fish gravy can be made with milk, onions, and chives...but that's another story.

Note: gravy is not healthy on a regular basis, so it should not be made too often. I like it over the holidays and special occasions. Moderation is key.

: )

Olafhenny · 01-06-2012, 02:04 PM

Quote:

Originally Posted by The Hollyberry Lady

Gravy Making...it's all in the method.

Use a small glass jar with a lid (about the size of a cup to a cup 1/2). Fill it up 3/4 full of cold water, and then add three heaping tablespoons (regular spoon, not a measuring one) of all-purpose flour. Make this jar mixture after your gravy is boiling on medium heat...do not make it any earlier so it's sitting around. Now put your lid on your jar. Shake that jar for all your worth, until the flour and water have completely mixed together and there are absolutely no lumps. It must be smooth. When you open the jar there should be no flour around the top...this will tell you it's ready. Shake for at least 1-2 minutes.

That part, the method of mixing, is new to me and I will certainly try it the next time, thank you Sherry.

The Hollyberry Lady · 01-06-2012, 07:00 PM

You're welcome, Olaf.

Some people like to use cornstarch, instead of flour. That's up to you. I prefer flour though.

Making a pork chop for dinner tonight...

: )

The Hollyberry Lady · 01-06-2012, 09:34 PM

Forgot to get a shot of the salad I had but here's the chop, rice, hot banana peppers and onions...

: )

The Hollyberry Lady · 01-07-2012, 08:37 PM

Is there anything better than Greek food? No there isn't...

Pork Souvlaki with Greek salad.

: )

Jananas Bananas · 01-07-2012, 10:48 PM

Oh Good Gravy those are beautiful photos Olaf!!!! I adore the carved veggies! Never, never over doing when it comes to pictures! I for one LOVE seeing them!!!

That's making me gleek Sherry. I love a good Gyro! And your Mom's gravy, I think I could make a meal out of just that! Yum!!!

~JaNan

Olafhenny · 01-07-2012, 11:30 PM

Quote:

Originally Posted by Jananas Bananas

Oh Good Gravy those are beautiful photos Olaf!!!! I adore the carved veggies! Never, never over doing when it comes to pictures! I for one LOVE seeing them!!!

That's making me gleek Sherry. I love a good Gyro! And your Mom's gravy, I think I could make a meal out of just that! Yum!!!

~JaNan

Okay, JaNan in that case you may want to have a look here too:

The Opulence of Flowers in Vietnam is breathtaking.

Or
Camera Talk!

Enjoy!
Olaf

Jananas Bananas · 01-08-2012, 12:52 AM

I did Olaf, and I did enjoy!!!!

The Hollyberry Lady · 01-08-2012, 03:17 PM

Boneless, skinless Chicken Kiev wrapped in cold garlic butter, cooked cordon bleu style with black forest ham and swiss cheese. Shot shows before cooking...

Here was the meal after cooking...

Had a crusty bun with it too.

: )

The Hollyberry Lady · 01-08-2012, 10:08 PM

"Archies" is the best place in town to get fresh fish & chips. I had lightly battered Haddock with fries and coleslaw...

Nick had a bacon/cheddar burger...

: )

Jananas Bananas · 01-08-2012, 11:05 PM

Looks yummy! I had BBQ ribs and chicken tonight for supper that my son in law cooked this afternoon. It was delicious. I took a picture but am too tired to get it off my camera tonight I will have to do it later.

The Hollyberry Lady · 01-10-2012, 06:48 PM

Having homemade chicken noodle soup tonight with a crusty Portuguese bun.

: )

The Hollyberry Lady · 01-12-2012, 08:10 PM

Making these for company. Here are before-cooking pics:

These are steak strips wrapped around hot Italian sausage...

These are steak pinwheels with ham, swiss, onions and veggies in the center...

I'll get a shot of them after cooking too.

: )

The Hollyberry Lady · 01-12-2012, 09:10 PM

Broiled the way we love 'em...

: )

01-06-2012, 12:02 AM	#403 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? I agree with Terry, Olaf! Please take lots of shots of your meals when you're away in Vietnam so we can see them too. Very unique and unusual. Had spaghetti tonight! : )

01-06-2012, 01:15 AM	#404 (permalink)
Olafhenny Olafhenny's Photo Gallery Location: Penticton, BC, Okanagan Valley, Canada Find me on the map! Zone: Hardiness Zone 6 Name: Olaf Join Date: Apr 2010 Posts: 1,705 BananaBucks : 297,528 Feedback: 0 / 0% Said "Thanks" 2,050 Times Was Thanked 2,012 Times in 876 Posts Said "Welcome to Bananas" 77 Times	Re: What'cha havin' for dinner ??? Okay, here are a few more dinner plate presentations: What you see here intruding on the table edge are my shorts, when I leaned over to take the picture Well, it is not all about dinners. The coffee in Vietnam is incredible. Since I cannot get it here, I am ordering it from a guy who imports it to the States. It isn’t just the dinner and the p.m. cup of coffee, but breakfast omelettes are pretty fancy too. And then, of course, there are the eateries; The meals are almost all under $10.-, mostly 5.- to 8.- The following pics are all from a restaurant in the centre of Hue: The restaurants are often quite ornate, but nowhere near as garish as Chinese Restaurants are here. And some of the landscaping outside If this gives the impressions, that Vietnam is all about restaurants and good food, - far from it. It is a very rich country, not in money, but in culture, natural beauty and, for this forum, beautiful landscaping artistry. __________________ The reason I joined this forum was to share experiences, my own and those of others and to learn from them.

01-06-2012, 01:24 AM	#405 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? So beautiful, Olaf! I post shots of breakfasts, lunches and snacks in this thread, so no worries if you want to as well. That food looks so delicious and fresh...and so different from ours. Love the presentation of it and the atmosphere is just gorgeous! You're so nice to show us these pictures. : )

01-06-2012, 01:10 PM	#407 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Gravy Making...it's all in the method. When most people think of making gravy, they think of an over-sized soup pot brimmimg to the top with it! This is the #1 gravy no-no (unless you've got a 30 pound bird!) if you want yours to be rich and full of flavor. Less is best if you want a rich and flavorful gravy, as opposed to a bland and tasteless one. There's nothing worse than greasy gravy! Disgusting! And you don't need one of those silly separators either. Just a big spoon and some patience can go a long way in removing the grease off the top of the pan drippings before you make your gravy. If you have more time, you can put the drippings in the fridge and the fat will harden on the surface...then you just skim the top to remove it. After you've skimmed off the fat, you put just the drippings in a pot to cook it down over medium heat and make it browner and richer. Then use boiling water from the tea kettle to add to the pan drippings in the pot...just a little at a time (1/4 cup) until it bubbles and then you add as much as you need (usually four to six cups). The amount of boiling water to add should be in accordance to the pan drippings, so that it doesn't lighten the color or lessen the flavor. If the color does lighten, you'll know you've added too much. Now you can add some chopped onion or some seasonings like summer savory for turkey gravy or bay leaf in beef gravy, garlic in pork gravy....or anything that you like, to enhance the flavor of your gravy. Mushrooms should be added at the end so they don't over-cook. Now for the tough part... Use a small glass jar with a lid (about the size of a cup to a cup 1/2). Fill it up 3/4 full of cold water, and then add three heaping tablespoons (regular spoon, not a measuring one) of all-purpose flour. Make this jar mixture after your gravy is boiling on medium heat...do not make it any earlier so it's sitting around. Now put your lid on your jar. Shake that jar for all your worth, until the flour and water have completely mixed together and there are absolutely no lumps. It must be smooth. When you open the jar there should be no flour around the top...this will tell you it's ready. Shake for at least 1-2 minutes. Pour your flour/water mixture VERY slowly into the boiling water in the gravy pot, using a whisk and stirring constantly as you're pouring. You do not need to use all of the flour water and you will usually have at least a 1/4 of a jar left over. The idea is to thicken the gravy without lessening the flavor. There's nothing worse than gravy that tastes like flour so you're only gonna use just enough to thicken. The color will lighten slightly as you add the flour water and this is normal, but don't add too much. Taste it as you go if you're new at this, so you can make sure you're not losing any flavor. When you get to be good at gravy making, it then becomes a judgement call. Tip: It's not just the ingredients you're using, it's your method that counts most. You can drain the water off your carrots, turnip, and potatoes, to add to your pan drippings instead of kettle water, for a more intense flavor. Fish gravy can be made with milk, onions, and chives...but that's another story. Note: gravy is not healthy on a regular basis, so it should not be made too often. I like it over the holidays and special occasions. Moderation is key. : ) Last edited by The Hollyberry Lady : 01-06-2012 at 01:13 PM. Reason: damn spelling!!!

01-06-2012, 07:00 PM	#409 (permalink)
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01-06-2012, 09:34 PM	#410 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Forgot to get a shot of the salad I had but here's the chop, rice, hot banana peppers and onions... : )

01-07-2012, 08:37 PM	#411 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Is there anything better than Greek food? No there isn't... Pork Souvlaki with Greek salad. : )

01-07-2012, 10:48 PM	#412 (permalink)
Jananas Bananas Jananas Bananas's Photo Gallery Location: Austin, Texas Find me on the map! Zone: 8b/9a Name: JaNan Join Date: Jun 2009 Posts: 4,438 BananaBucks : 443,330 Feedback: 1 / 100% Said "Thanks" 3,341 Times Was Thanked 7,059 Times in 2,683 Posts Said "Welcome to Bananas" 133 Times	Re: What'cha havin' for dinner ??? Oh Good Gravy those are beautiful photos Olaf!!!! I adore the carved veggies! Never, never over doing when it comes to pictures! I for one LOVE seeing them!!! That's making me gleek Sherry. I love a good Gyro! And your Mom's gravy, I think I could make a meal out of just that! Yum!!! ~JaNan __________________ Jananas Bananas

01-08-2012, 12:52 AM	#414 (permalink)
Jananas Bananas Jananas Bananas's Photo Gallery Location: Austin, Texas Find me on the map! Zone: 8b/9a Name: JaNan Join Date: Jun 2009 Posts: 4,438 BananaBucks : 443,330 Feedback: 1 / 100% Said "Thanks" 3,341 Times Was Thanked 7,059 Times in 2,683 Posts Said "Welcome to Bananas" 133 Times	Re: What'cha havin' for dinner ??? I did Olaf, and I did enjoy!!!! __________________ Jananas Bananas

01-08-2012, 03:17 PM	#415 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Boneless, skinless Chicken Kiev wrapped in cold garlic butter, cooked cordon bleu style with black forest ham and swiss cheese. Shot shows before cooking... Here was the meal after cooking... Had a crusty bun with it too. : )

01-08-2012, 10:08 PM	#416 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? "Archies" is the best place in town to get fresh fish & chips. I had lightly battered Haddock with fries and coleslaw... Nick had a bacon/cheddar burger... : )

01-08-2012, 11:05 PM	#417 (permalink)
Jananas Bananas Jananas Bananas's Photo Gallery Location: Austin, Texas Find me on the map! Zone: 8b/9a Name: JaNan Join Date: Jun 2009 Posts: 4,438 BananaBucks : 443,330 Feedback: 1 / 100% Said "Thanks" 3,341 Times Was Thanked 7,059 Times in 2,683 Posts Said "Welcome to Bananas" 133 Times	Re: What'cha havin' for dinner ??? Looks yummy! I had BBQ ribs and chicken tonight for supper that my son in law cooked this afternoon. It was delicious. I took a picture but am too tired to get it off my camera tonight I will have to do it later. __________________ Jananas Bananas

01-10-2012, 06:48 PM	#418 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Having homemade chicken noodle soup tonight with a crusty Portuguese bun. : )

01-12-2012, 08:10 PM	#419 (permalink)
The Hollyberry Lady The Hollyberry Lady's Photo Gallery Find me on the map! Join Date: May 2009 Posts: 15,161 BananaBucks : 1,456,759 Feedback: 1 / 100% Said "Thanks" 12,042 Times Was Thanked 11,326 Times in 5,311 Posts Said "Welcome to Bananas" 102 Times	Re: What'cha havin' for dinner ??? Making these for company. Here are before-cooking pics: These are steak strips wrapped around hot Italian sausage... These are steak pinwheels with ham, swiss, onions and veggies in the center... I'll get a shot of them after cooking too. : ) Last edited by The Hollyberry Lady : 01-12-2012 at 08:14 PM. Reason: Forgot Picture!!!

01-12-2012, 09:10 PM	#420 (permalink)
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