I turns out that the nikumaki is one of Mrs. L.A.'s favourite things I make. 
I made kolozsvari krumpli for the first time tonight, because them Hungarians DO know how to treat a potato.
Boiled two Yukon Golds in their jackets while making a sauce of chopped onion sauteed in butter with fresh parsley and dill and a spoonful of flour. After a few minutes added a half-cup of beef stock and simmered it for ten minutes. Peeled and cut up the spuds, set them in the sauce to cool, and later stirred in two spoons of sour cream and plenty of black pepper.
Meh, not really worth the trouble. The potatoes didn’t absorb enough flavor to become interesting. I think tomorrow I’ll chop a dill pickle and a hardboiled egg into the leftovers and call it potato salad.
I also had a few thin-cut boneless pork chops, so I Schnitzeled.
That’s a new one for me. Where did you find the recipe? (Kolozsvári, if you’re interested, refers to the city in Transylvania now known as Cluj-Napolca. Krumpli is potatoes, as I’m sure you’ve figured out.) I’m looking online and references about it seem to be few and far between. I did find kolozsvári burgonya on a menu, though. (Burgonya being another word for “potato.”) I’m just curious, as it’s something I haven’t heard of before.
My favorite Hungarian potato dish is paprikás krumpli, but I suspect you’ve already come across it. If you really love potatoes, look at Lithuanian cuisine. I don’t think of Hungarian cuisine as being really particularly potato-loving (the only things I really think of that showcase the potato are the above and rákott krumpli, but those Lithuanians have figured out every which way to use a potato. There’s one Lithuanian restaurant I go to around here that even has “potato dishes” as a menu category. Cepelini, kugelis, potato pancakes, potato sausage – they even have a dish called “potato nachos.”
Rakott krumpli is the cat’s pajamas. (For the uninitiated, it’s a layer of sliced cooked potatoes in a casserole, covered by a layer of sliced hard-boiled eggs, then another layer of potatoes, all swathed in sour cream and buttermilk and baked. You’ll never look at a scalloped potato again.)
I’m a big advocate of Susan Derecskey’s THE HUNGARIAN COOKBOOK, 1972, Harper & Row. Still in print and easily available online, new and used, in all formats. Her szekely gulyas (pork goulash with sauerkraut, paprika, and sour cream) will snap yer stix. She gives you about a half-dozen tempting potato recipes, including a savanyu krumpli (“sour” potatoes with vinegar), but as you say is mostly a noodle girl.
I will check out the Lithuanian kitchen for new potato ideas, thank you!
And the smoked Hungarian sausage. How can you forget the sausage!? 
The savanyú krumpli is also something I haven’t come across. I’m going to look that cookbook up toot sweet! (ETA: Alright, found one used for about $8 with shipping and ordered it. Thanks!)
Tonight we went to the Chinese buffet. Been 7 hours and I’m still full!
A bit after eight here, and I’m not awake yet. At first glance I thought you said ‘Best 7 hours…’ I thought, ‘That’s a helluva buffet!’
OK, more coffee now…
Pan roasted halibut with parsnip puree.
I’m planning chiles relleno for dinner tonight. One poblano, and one Anaheim chile each.
Do you stuff with cheese or picadillo or both? Egg batter? Topped with ranchero sauce?
I’ve got pork in the slow cooker and I’m just going to do baked potatoes and apple sauce for my daughter and I. My husband is passed out on the couch running quite a fever.
Cheese. Today we have some ‘Mexican blend’ shredded cheese. Last time it was cotija. Is there any other batter than egg batter? (No, seriously – I’ve only heard of egg batter. Except for a Mexican restaurant here that just wraps the chiles in an omelette. :dubious: ) Mrs. L.A. likes sour cream on hers. Since it’s out, I usually have some too. And we have salsa.
Egg batter is where it’s at. Something approaching a tempura batter. Picadillo makes a very nice filling, too.
I want some now.
Not quite chiles rellenos (no batter), but another stuffed chile recipe that is worth it if you have the time and patience, chiles en nogada. Chiles stuffed with a pork picadillo kind of thing, topped with a creamy walnut sauce and pomegranate seeds. I’ll be honest–I’ve never bothered making it myself, but I’ve had it at restaurants, and it’s one of my favorite, if not quite possibly my favorite, Mexican dishes.
I’m making chicken tsukune, which is chicken meatballs in a teriyaki-like glaze. Sides will be baby bok choy in a spicy sesame dressing, Japanese cukes in a sweet vinegar sauce, and little shishito peppers blistered in the pan with the tsukune. Rice, of course.
Using the leftover pizza dough from the superb owl and making a pepperoni, feta, garlic, and pineapple pizza. Yeah, I said it pineapple. Once in a while I get a hankering for it…
Tried something new tonight. Chicken chunks marinated in peanut butter, curry powder, fish sauce, lime juice for an hour, then grilled on skewers. Served with lime juice and cilantro.
Und…?
Sehr gut. Quite tasty. I thought that the peanut sauce might burn, so I made sure the fire was down around medium and turned the skewers every few minutes to get an even char. The lime and cilantro really complemented the flavor, which surprised me, as cilantro tends to overpower most things. I used chicken breast, but the recipe calls for boneless/skinless thighs. I thought the white meat might dry out, but I kept a close watch on the interior temperature and it was fine.
7 hours would be pushing it even for us but we usually average one and a half.