What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

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  1. Jan 10, 2018 #5141

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    Liquid gold for both the cook and the cardiologist of the cook!
     
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  2. Jan 11, 2018 #5142

    vernsgal

    vernsgal

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    Lol. I always save my bacon fat..but only for a few days. It just looks ugly after that!!
     
  3. Jan 11, 2018 #5143

    GreginND

    GreginND

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    A delicious cumin rice bowl with crispy tofu, beans and avocado cream.

    IMG_5062.jpg
     
  4. Jan 11, 2018 #5144

    Boatboy24

    Boatboy24

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    IMG_6213.JPG fullsizeoutput_34d6.jpeg IMG_6215.JPG fullsizeoutput_34d4.jpeg IMG_6218.JPG Did not suck! But I could not finish. My 10 and 8 year olds had no problem, however.
     
    Last edited by a moderator: Jan 11, 2018
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  5. Jan 11, 2018 #5145

    sour_grapes

    sour_grapes

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    Agreed, it did not suck at all! I really liked it. Thanks for suggesting it!

    The other players were roasted broccoli with garlic, EVOO, and lemon; and orecchiette with garlic, butter, sherry, EVOO, and parsley.

    DSCN0880.jpg DSCN0884.jpg DSCN0885.jpg DSCN0887.jpg
     
  6. Jan 11, 2018 #5146

    vernsgal

    vernsgal

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    ok, no bacon fat here.But I did cook tonight! Baked spaghetti,salad and garlic toast with a CI Cab.Sauv dinner.jpg
     
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  7. Jan 11, 2018 #5147

    sour_grapes

    sour_grapes

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    Would've been better with bacon.... just sayin'! :)

    In seriousness, looks great!
     
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  8. Jan 11, 2018 #5148

    JohnT

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    I was thinking (for just a moment) that "Alice Springs Chicken" is what we might call Kangaroo... :)

    I then googled it too. Got to say that it looks quite yummy.
     
  9. Jan 12, 2018 #5149

    vernsgal

    vernsgal

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    Ugh! Hubby gave me his man cold. To top it off, he ate all the chicken noodle soup! I had to grab some turkey stock
    and throw together a turkey noodle soup.
    Just not the same
    soup.jpg
     
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  10. Jan 13, 2018 #5150

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    A simple thin crusted pizza, topped with smoked ham, pepperoni, roast beast and sopressata done using the convection setting at 500*F, very good.

    1-12-18_pizza.jpg
     
  11. Jan 13, 2018 #5151

    vernsgal

    vernsgal

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    Where's the bacon? lol
    Honestly would love that pizza if I had any taste buds right now b0b630a087bba84b5bde4e85f86d5d76.png
     
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  12. Jan 13, 2018 #5152

    ibglowin

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    IMG_3092.jpg IMG_3093.jpg IMG_3094.jpg

    [​IMG]
     
    Last edited: Jan 14, 2018
  13. Jan 14, 2018 #5153

    sour_grapes

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    Today was supposed to be LobsterFest (TM). I have reported on this in years past, where I make a really rich lobster dish for a number of friends. However, I came down with cold. I had hoped to be out of the woods by today, but not quite. The intended LobsterFest (TM) meal includes a lot of fussy last-minute prep and plating details, and so, in an abundance of caution, we decided to switch the menu to something that wouldn't provide any disease-transmission vectors! Thus, we made a flavorful pork stew from Marcel Hazen, with porcini mushrooms, onions, marjoram, etc My wife did the heavy lifting. I only prepared things before they were cooked! We also had polenta with blue cheese, and garlic/balsamic glazed carrots. A guest brought all manner of dessert tarts, and we washed all this down with many bottles of champagne, Pinot Gris, Sauvignon Blanc, and Pinot Noir.
     
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  14. Jan 14, 2018 #5154

    GreginND

    GreginND

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    I think most of my guests last night didn’t realize it wasn’t sausage.

    Vegan win.

    IMG_5088.jpg

    This Burmese chick pea tofu was a hit as was my garlic rosemary flat bread.

    IMG_5089.jpg

    IMG_5091.jpg
     
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  15. Jan 14, 2018 #5155

    geek

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    Still lost.....

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    Well, I will be testing the grill with these low temps, upper teens now.

    I was going to get ribeye at Costco but ended up getting the Beef Loin New York steak, 1 inch thick.

    Hoping it will come out good, let’s see if the grill fires now, lol

    IMG_1515963050.162430.jpg
     
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  16. Jan 15, 2018 #5156

    Boatboy24

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    Mom and Dad came over this afternoon to grab some of their stuff from the basement so we had them stay for din-din. Roast chicken done on the Weber gasser, green beans, 'taters and ho-made bread. A boatload of ho-made gravy as well. No finished pics, but some early on shots here:

    IMG_6224.JPG fullsizeoutput_34db.jpeg

    And the worst truss job I've ever seen. But it worked.
     
    Last edited: Jan 15, 2018
  17. Jan 15, 2018 #5157

    JohnT

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  18. Jan 15, 2018 #5158

    JohnT

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    Recently, I was the happy recipient of a paprika care package. My hope was to cook a meal for my family using real Hungarian paprika. Plans were set, but the common cold spoiled them.

    My two brothers and I seemed to avoid this cold, but it seems that nieces, nephews, and wives were all prey for this lousy bug.

    So my two brothers and I decided to head over to JR Tobacco. This place was great. We had a couple of pints, had a light lunch, and watched football over a nice Pedron (cigar).

    We were having such a good time that we decided to all head back to my house, cook dinner together, and watch the second game. After some debate, and realizing that any type of stew was out (there was not enough time), we hit upon a dish that my brother had seen once in a Hungarian cookbook.

    Roasted, stuffed pork loin (stuffed with spicy Hungarian sausage)
    Ho made Spatzle with extra thick button, shiitake, and oyster mushroom pan sauce,
    Ho made red cabbage.

    The cook on loin was awesome. Just the slightest pink, and glistening! The smoky, spicy, flavors from the sausage ran throughout the meat.

    We all took charge of a different dish and I was shocked how everything came together perfectly. From grocery bags to table in under 1 hour. Total grocery bill: $32 (including the wine).

    To wash it down, we picked up a surprisingly good Bikaver (bulls blood) for just under $9.

    Pork.jpg
     
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  19. Jan 15, 2018 #5159

    Boatboy24

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    Thanks John. That's my preferred way to do it as well. But I was trying to do it on memory yesterday and it isn't quite fully embedded in my brain yet. :slp
     
  20. Jan 19, 2018 #5160

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    Obviously people have the winter "blahs", no one is cooking, eating out I guess. I've been "crock potting" it all week. A small chicken one night, pulled pork the next night, corned beef and cabbage tonight (wifey had class, doesn't so much like the cabbage smell so a good time to cook it). But the reason I post is for a future meal. Found a "fall off the back of the truck" deal at my local Giant. Spiral cut honey ham, almost 9 lbs, normally $38+, purchased for $8 and change. $30 off, doesn't fall off the truck much better than that! Has a sell by date of Mar 30th, 2018, so not on it's last legs quite yet. Walked in the door this evening, and the GF kid said, it's gluten free, right? When are we making it, Saturday? So I guess I know what I'm making for Saturday dinner. I'll move the GF lasagna to Sunday...
     

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