Lunch and dinner, Dominican style soup. Great for a day like this.
What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Started sweating the onions around 10:30 this morning after making the GF meatballs. Cooked all day and just added the meatballs for the last hour. Plan on serving it with some garlic rounds, a salad and some cold water. Will probably eat, take a nice hot shower and crash with the latest Wine Spectator magazine. Fully expect to see a picture tomorrow on my wife's facebook page of me sleeping with the magazine on top of my head.
Boatboy24
No longer a newbie, but still clueless.
Ah, food coma...
Boatboy24
No longer a newbie, but still clueless.
Tell me a little more about that soup. It looks great.
It's kind of like a big stew.
Lots of chicken, potatoes, yuca, some veggies (carrots and cabbage for example) and some 'special' seasoning as she calls it, lol
We acompanied it with plain white rice. It was good for a cold day..!!
She also makes something we call 'sancocho', even a more 'complicated' stew sort of things, in which different meats and chicken are added to the mix. This is one of Dominican's favs of all time. In the Dominican Republic, "sancocho" is considered one of the national dishes. Check Google
I'm traveling and have found some good vegan eats. Guess where?
Baked potato with beans and avocado along with a rocket salad.
Some liquid refreshments to wash it down with.
Great Thai food. Papaya salad.
Sweet corn cakes.
A spicy red curry and a green curry.
Fried (veggie) haggis balls and a spicy bean burger with chips.
Baked potato with beans and avocado along with a rocket salad.
Some liquid refreshments to wash it down with.
Great Thai food. Papaya salad.
Sweet corn cakes.
A spicy red curry and a green curry.
Fried (veggie) haggis balls and a spicy bean burger with chips.
Boatboy24
No longer a newbie, but still clueless.
Based on the spelling of 'flavour' on the beer bottle, I'm thinking somewhere in the UK.
Based on "haggis," I would say in Scotland, in particular. (Vegan haggis? Heaven forfend!)
By the way, regarding that IPA. Caesar Augustus is okay for today, but be careful if you get a "Julius" today! (3/15).
Haggis balls? Seriously gross sounding even if it is Vegan! 
Nice travel! Conference related?
Nice travel! Conference related?
No conference, just pleasure. We will be here in Edinburgh until Saturday and then spend 5 days in London.
The haggis is really delicious. Yes, I did take a taste of the real stuff. It's really good.
The haggis is really delicious. Yes, I did take a taste of the real stuff. It's really good.
Oh, jeez. Only Greg would go 9 deg. NORTH of Fargo in winter for vacation!
Well, they certainly don't have our continental climate. It's quite lovely here.
Of course, I was aware of that, and was mostly being silly. However, I am really surprised to see quite that much in bloom! (Even if it is the early bloomers, crocuses and daffodils.)
I was working from home this afternoon, and tomorrow is St. Paddy's Day, but it is also a Friday in Lent. So I made the big sacrifice to cook corned beast all afternoon. (Corned beef is my favorite legal substance.) I don't much favor boiled cabbage, so I bought Savoy cabbage and braised it (with onions, garlic, sherry, coriander, chicken stock, and marjoram). Normally, I would do potatoes, but DW's dietary reasons forbade this, so I made (or rather, tried to make) spaetzle. It was a near farce; I will have to get @JohnT to teach me sometime. I am not a master baker, and have little knowledge or experience with consistencies of doughs, etc. I followed a recipe, but the dough was a STICKY s.o.b. I kneaded it until it was ready, but there was no way on God's green Earth that I was going to be able to extrude it through any holes into noodles. (I kept adding milk during kneading, in hopes of softening it up a bit, but there was never any change.) I finally gave up, and stretched it out by hand into relatively thin tendrils, and barely managed to get these off of my hands and into the water. Although the strands were not at all uniform, it was still a lovely dish to eat (after boiling then frying up with tons of butter).
Washed down with a Cline Viognier, as documented elsewhere.
Washed down with a Cline Viognier, as documented elsewhere.
My Mom got back from a two month stint on Sanibel Island in Florida (just in time for the snow). She brought me back four nice ripe tomatos. You can see why I make her wine for her b-day. I see some BLT's in my near future (like lunchtime).
- Joined
- Feb 9, 2010
- Messages
- 10,069
- Reaction score
- 5,947
If your dough is too thick, then you can go with "the board method".
Get a small cutting board (a cheese board will do). Wet the board with water (very important). Place a lump of the dough toward the edge. Hold the board over simmering water. Using a knife, drag a small portion to the over the edge of the board and fling down into the simmering water. Soaking the board first will prevent the dough from sticking.
This is not the fastest way to make them, but definitely works when I do not happen to have my spaetzle maker with me.
BTW, Thanks! I now can't stop thinking about corned beef and buttered spaetzle!
@ceeaton Do they allow tomatoes in the aircraft if you put them in your carry-on luggage?
Just wondering since they prohibit almost everything nowadays.
Just wondering since they prohibit almost everything nowadays.
They drove down and back, so I'm not sure. Takes them a couple of days as they visit old friends on the way back and I think it is +/- 1200 miles. I'm sure once she reaches 90 she'll pry open her wallet and fly.
- Joined
- Feb 9, 2010
- Messages
- 10,069
- Reaction score
- 5,947
Similar threads
