What's for Dinner?

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

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  1. Feb 3, 2020 #7501

    sour_grapes

    sour_grapes

    sour_grapes

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    We made a Cafe Zuni chicken! Yum. Plus roasted artichokes, braised kale (onions, red pepper flakes); and risotto (made, sadly, with ho-made pork stock.)

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    Last edited: Feb 3, 2020
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  2. Feb 3, 2020 #7502

    ibglowin

    ibglowin

    ibglowin

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    Pretty good game. We just returned from a week in KC, MO a week ago. Mrs IB's folks live there. Needless to say everywhere you looked people were repping their favorite team. We went to a local dairy to pick up some artisan cheese and flavored milk. They even had KC Chiefs Cheese Curds! (red and white)
     
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  3. Feb 5, 2020 #7503

    sour_grapes

    sour_grapes

    sour_grapes

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    Once AGAIN I found a good deal on genuine lamb rib chops. I dry-brined them, seared hard to medium rare, and served with powdered fennel and coriander. This was complemented by: leeks and fennel braised with ho-made beef stock; orzo cooked risotto-style (shallots, white wine, beef stock, pecorino cheese, parsley); and finally, a lot of garlic seasoned with some spinach sauteed in EVOO ;). This was washed down with some Syrah from grapes (Horse Heaven Hills) that had been open for a day, so was mellow and quaffable. It really paired nicely with the lamb.

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  4. Feb 5, 2020 #7504

    geek

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    Still lost.....

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    I'd be very honest, I never tried lamb....yeah go ahead and laugh...but your picture shows me is a good eat..!!
     
  5. Feb 5, 2020 #7505

    cmason1957

    cmason1957

    cmason1957

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    I can't laugh at you, I've never tried it either. I guess here in the midwest where I live Beef, Pork, and Chicken are just so much more plentiful, I never got a round tuit.
     
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  6. Feb 5, 2020 #7506

    mainshipfred

    mainshipfred

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    Except for Gyros I can't say I recall having it either although I must have at some time or another.
     
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  7. Feb 5, 2020 #7507

    Johnd

    Johnd

    Johnd

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    One of my favorite restaurants here in town gets some super lamb chops, have a very hard time passing them up.....

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  8. Feb 7, 2020 #7508

    Boatboy24

    Boatboy24

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    First homemade pizza night in a very long time. Cheated and used store bought dough, but it turned out OK.

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  9. Feb 7, 2020 #7509

    Merrywine

    Merrywine

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    Loin lamb chops with red wine reduction.
     
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  10. Feb 7, 2020 #7510

    bstnh1

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    Lamb chops!! Yum, yum, yum, yum!
     
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  11. Feb 10, 2020 #7511

    Kraffty

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    We have a couple of good BBQ joints locally, one is really excellent and has me rethinking the finished texture I want to end up with on both baby backs and brisket. I've always gone more towards fall apart or off the bone but now I'm trying for really tender but a slightly firmer texture. Pretty much nailed some baby backs yesterday, 3 hours at 240 in the smoker, 1-1/2 hour at 350 foil wrapped and brushed with BBQ sauce, beer and honey then about 20 mins at 450 opened up. Served with Potato salad and sauteed corn/red onion along side.
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  12. Feb 10, 2020 #7512

    Chuck E

    Chuck E

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    I do mine just like you, if I have the time. 3 hours smoking (225F), 2 hours wrapped with "mopping" sauce(225F), and 1 hour unwrapped(225F).
     
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  13. Feb 10, 2020 #7513

    Boatboy24

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    Dang! Those look perfect!
     
  14. Feb 11, 2020 #7514

    ibglowin

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    Looking good Mike. What did you use for your rub?

     
  15. Feb 11, 2020 #7515

    Darrell Hawley

    Darrell Hawley

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    I usually open up 2 beers when I make the sauce to put on the ribs. Then you have something to do while waiting around for the last 20-30 minutes -- Enjoy.
     
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  16. Feb 11, 2020 #7516

    Kraffty

    Kraffty

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    For Rub I used to put about everything I had in the pantry together and dump it on but I'm down to a really simple mix of mainly Salt, Pepper and Brown Sugar with a touch of Chili Powder, paprika, Chipoltley Powder and Ground Clove. That doesn't seem to "fight" with the flavors of the wet coatings later. I also meant to say originally that It's obviously the basic 3-2-1 cook method just tweaked a bit to try to fit my personal taste.
     
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  17. Feb 14, 2020 at 3:34 PM #7517

    ibglowin

    ibglowin

    ibglowin

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    I'm just gonna leave this right here......

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  18. Feb 14, 2020 at 4:53 PM #7518

    GreginND

    GreginND

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    I made a delicious Szechuan hotpot last night. Oh so good.

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  19. Feb 14, 2020 at 9:16 PM #7519

    Kraffty

    Kraffty

    Kraffty

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    When's your cookbook coming out Greg, looks awesome.
     
  20. Feb 15, 2020 at 2:31 AM #7520

    geek

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    Still lost.....

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