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What did you have for dinner? -Part dois

Quarter Pounder and a Fish Fillet from McDonald's yesterday.
This evening is left over spiral ham and I'll add potatoes and string beans.
Happy New Year to all !
 
JMR said:
Just threw it in the pan for a few minutes. Easy.
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Lazy-ass calorie-rich "snack":

Step 1: Simultaneously time:

1. #1 finishing just as #2 finishes.

Get shredded cheese out, cheddar recommended. Cut bagel in half, prepare to toast halves

2. Use either 1/4" slices of that hamsteak or you make a ham and make slices for leftovers. Put a big frying pan on stove. Start searing the ham. Toast bagel halves when reasonable. Flip, turn down burners, add eggs.

3. Put down bagle halves. Ham slices on top, whether big things that cover it all or some kinda cross-weave. Cheese. Eggs

I like these eggs over-easy. Runny yolk, only teensy-bit-runny-white. You must eat like a coastal elite liberal - knife n' fork - or it'll be messy as all hell plus probably too hot, and you'll spend half the time licking the plate clean.

Anyway, do it a few times and you should get it down to a set routine. Once you find the routine, it's about 4-7 minutes from deciding to eat it until it is being eaten.



Putting the following powders on pre-flipped ham is good: chili powder, paprika, onion powder, garlic powder, ground black pepper.

Use butter in pan.
 
Last edited:
Mr Person said:
Lazy-ass calorie-rich "snack":

Step 1: Simultaneously time:

1. #1 finishing just as #2 finishes.

Get shredded cheese out, cheddar recommended. Cut bagel in half, prepare to toast halves

2. Use either 1/4" slices of that hamsteak or you make a ham and make slices for leftovers. Put a big frying pan on stove. Start searing the ham. Toast bagel halves when reasonable. Flip, turn down burners, add eggs.

3. Put down bagle halves. Ham slices on top, whether big things that cover it all or some kinda cross-weave. Cheese. Eggs

I like these eggs over-easy. Runny yolk, only teensy-bit-runny-white. You must eat like a coastal elite liberal - knife n' fork - or it'll be messy as all hell plus probably too hot, and you'll spend half the time licking the plate clean.

Anyway, do it a few times and you should get it down to a set routine. Once you find the routine, it's about 4-7 minutes from deciding to eat it until it is being eaten.



Putting the following powders on pre-flipped ham is good: chili powder, paprika, onion powder, garlic powder, ground black pepper.

Use butter in pan.
Click to expand...

That sounds like one great ham and egg on a bagel!
 
Helix said:
gluten free cheddar and bean burrito
white rice
Taco Bell mild sauce
Sriracha sauce
a few cantina chips

i don't have Celiac or care about avoiding gluten. just looked good, so i bought it. i like the Amy's brand.
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All cheddar, all cheese is gluten free. I guess why not put it on the label as a selling point. :)
 
I told two of the grandkids staying over, newt eyes with rice and mystery meat, maybe rat.

Poached crimini and porcini mushrooms in some leftover red Italian table wine, tossed with shredded leftover chicken thighs and served over brown rice with a tablespoon of ricotta and another of fresh grated regianno. Placed each plate with an egg on top in the oven at 275 degrees until the grated cheese melted and the egg cooked with like it was poached with solid whites, with a dusting of dried marjoram and a splash of hot sauce for the two adults. Gave the kids each a bottle of their favorite bug juice, and we had magnolia teas in honor of a dead tree. Served a fresh made orange sorbet for desert. The kids said they liked the rat meat, tasted just like chicken. I'm not sure who was pulling who's leg?
 
OldFatGuy said:
All cheddar, all cheese is gluten free. I guess why not put it on the label as a selling point. :)
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good point, but i think that the label was mostly about the shell being gluten free.
 
Helix said:
good point, but i think that the label was mostly about the shell being gluten free.
Click to expand...

I never eat the shell. But that's me. If it were a rind, then another story.
 
ReverendHellh0und said:
Lets contintue this great thread as the last one has approached 2000 posts....


Let me be the first to ask.... "What did YOU have for dinner?"




IMG_1477.jpg
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Irish Stew:

Slow Cooker Guinness Stew
Ingredients
• 2 pounds well marbled chuck beef roast or lamb, cut into 2-inch pieces
• Onion / Green beans
• Carrots / Potatoes
• Mushrooms / Turnips / Parsnips
• Small can tomato paste
• Mid sized can plum tomatoes
• 2 12 ounce bottles Guinness extra stout (make sure you use extra stout and not draught)
• 32 ounce box beef broth
• 3 Tbsp dried thyme
• ½ Tbsp Cayenne pepper
• 2-3 Tbsp Salt
• 4 Tbsp dried parsley
• 1 ½ cup flour


Mix everything together in a crock post. 4-4 ½ hours on high or 7 ½-8 ½ hours on low. I usually just start in high for an hour or two and then back it off to low and leave it alone. May need to add more salt or flour if you don’t like those bits a few hours in. Ain’t all that fussy about the stew meat cut. Roast, shank, wtfever. Stew meat mang, it ain’t complicated.
 
That sounds absolutely fantastic,Fenton Lum, and goes right into the recipe box.
We have cabbage in the slow cooker, potatoes and carrots on the bottom, pork pan sausage on top. Lazy day.
 
New Year's eve dinner and we decided to go Chinese: sweet and sour pork, fried rice, stir fried noodles, lemon fried chicken, stir fried veggies from the local Chinese place at the mall.
 
veggie cheeseburger with baked Ruffles.
 
Left over traditional cheese fondue reheated with a bit of really good pepperjack, poured over homemade crostini heavy on the butter.

Swiss comfort food.
 
We had herb crusted chicken breast sauteed in butter over (semi risotto) rice, and a salad.
 
My normal New Year's day traditional meal. Collard greens, blackeyed peas on rice, cornbread and bacon.

Happy New Year!
seax:cool:
 
Pan seared skinless boneless chicken breasts (flattened, seasoned with a spice mix of my own creation), garlic mashed potatoes, a mix of greens (baby spinach, arugala, leaf lettuce, not sure what else) and iced tea
 
Fenton Lum said:
Irish Stew:

Slow Cooker Guinness Stew
Ingredients
• 2 pounds well marbled chuck beef roast or lamb, cut into 2-inch pieces
• Onion / Green beans
• Carrots / Potatoes
• Mushrooms / Turnips / Parsnips
• Small can tomato paste
• Mid sized can plum tomatoes
• 2 12 ounce bottles Guinness extra stout (make sure you use extra stout and not draught)
• 32 ounce box beef broth
• 3 Tbsp dried thyme
• ½ Tbsp Cayenne pepper
• 2-3 Tbsp Salt
• 4 Tbsp dried parsley
• 1 ½ cup flour


Mix everything together in a crock post. 4-4 ½ hours on high or 7 ½-8 ½ hours on low. I usually just start in high for an hour or two and then back it off to low and leave it alone. May need to add more salt or flour if you don’t like those bits a few hours in. Ain’t all that fussy about the stew meat cut. Roast, shank, wtfever. Stew meat mang, it ain’t complicated.
Click to expand...

Since I ate dinner, just pass me a Guinness. When we were in Ireland last summer, we dined on a hare and stout stew. I told my niece and nephew we had just devoured Bugs Bunny. They both hit me at the same time.

Some claim that stout was invented to get people through the fasting of lent. Since the stout across the puddle can be chewed, that may be true.
 
Kept it simple tonight also. From the freezer, a homemade simple cheese ravioli with a simple butter and oregano sauce (butter melted with oregano), we split a liter bottle of a craft pale pilsner, from Brooklyn Brewery. Baked apples with a drizzle of real maple syrup, cinnamon and crushed cardamon seeds for dessert. Black coffee with the cinnamon stick (already halved) from the cored baked apple.

Dropped the remaining cinnamon stick in a pot of rolled oats with milk, left it in the fridge for cooking tomorrow's breakfast. I'll top the oatmeal with banana slices and blueberries, to have with morning coffee. Stick to the ribs for the expected cold day.
 
home made vegetable soup, which was awesome. this is my wife's family recipe, and it's the first time that i've tried it.
Cheddar Bay biscuits from a mix

basically, you take whatever leftover canned vegetables you have and cook them in a tomato-based broth with spices, so the vegetable components change depending on what you have on hand. we added cabbage to ours as a belated way of bringing in the New Year. it's fun to look in the cabinet and make something cool out of stuff that has been sitting there for a while.
 
6 oz Broiled boneless, skinless Chicken Breast

2c Steamed Broccoli

1/2 c White rice

Beast Mode [On]

for '18
 
last night was homemade french onion soup. Nice and cold outside, so it was a perfect night for soup.

Tonight? Jumbo fried shrimp. I love living on the coast. :thumbs:
 
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