• We will be taking the forum down for maintenance at [3:30 PM CDT] - in 25 minutes. We should be down less than 1 hour.
  • This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

What did you have for dinner? -Part dois

vesper said:
Polenta was generally made in the old country for holidays. My grandmother made it for special occasions. It was made with yellow corn meal, full of butter, sour cream but very tasty. Each region whether Italian, Balkan, and throughout the Mediterranean area have their own take on it.
.
Click to expand...

HA! That's what the baccala goes on at Christmas...damn I could go from some of that right now...mmm...mmm...
 
PoS said:
I threw everything into the pot: bits of butter, uncooked mac noodles, shredded cheese, milk, seasonings. Mix it all up so the pasta gets covered and cook on low for about 2-3 hours. Works.
Click to expand...

Cool. I'll have to aim for a lazy meal sometime.
 
ChezC3 said:
HA! That's what the baccala goes on at Christmas...damn I could go from some of that right now...mmm...mmm...
Click to expand...

Well it isn't one of those dishes that you can just fix on a whim cause that dried salted cod takes around three days to rehydrate. And in my neck of the woods it often needs to be special ordered.

Speaking of cod, I took some out of the freezer yesterday and it was still frozen so tonight it is each man for himself.

Tomorrow I will prepare it. I am craving latkes with homemade applesauce unsweetened. So tomorrow's dinner will be cod breaded with panko, latkes, applesauce and a simple salad.
 
veggie cheeseburger with lettuce and mayo
kettle chips w/ ketchup
 
Tried the crock pot curry ala Pos's post. Came out great. I was surprised that just curry powder and coconut milk was that easy to be so good. We use to make curry with the little jars of curry from Thai Kitchen, and I never really liked them much...I never would have thought I'd prefer just curry powder. Entire family loved it. In any case, it's got me wanting to refine it so it tastes more like my favorite Thai Curry place.

I think I'm going to do it in a regular pot though from now on, because I have developed a taste for the veggies to be a little more crispy instead of crock-pot tender. Same with the chicken. But anyway, teh flood gate of curry experimentation is now open! :)
Side note: I got regular and lite coconut milk because I am a killjoy. The difference is astounding. Coconut milk (regular) is so sinfully delicious and creamy, I recall it from years ago, but apparently I forgot just how serious that stuff is. I think I'll just have to forget about sat fat on Curry night, and eat a light breakfast and lunch :p
 
Mach said:
Tried the crock pot curry ala Pos's post. Came out great. I was surprised that just curry powder and coconut milk was that easy to be so good. We use to make curry with the little jars of curry from Thai Kitchen, and I never really liked them much...I never would have thought I'd prefer just curry powder. Entire family loved it. In any case, it's got me wanting to refine it so it tastes more like my favorite Thai Curry place.

I think I'm going to do it in a regular pot though from now on, because I have developed a taste for the veggies to be a little more crispy instead of crock-pot tender. Same with the chicken. But anyway, teh flood gate of curry experimentation is now open! :)
Side note: I got regular and lite coconut milk because I am a killjoy. The difference is astounding. Coconut milk (regular) is so sinfully delicious and creamy, I recall it from years ago, but apparently I forgot just how serious that stuff is. I think I'll just have to forget about sat fat on Curry night, and eat a light breakfast and lunch :p
Click to expand...

These are the basic ingredients of curry powder, turmeric, chilli powder, ground coriander, ground cumin, ground ginger, black pepper, chilis, saffron, nutmeg, mace and regional substitutions. You can experiment with different combinations, omitting some, adding others, or using one or two independently. As well, you can substitute long peppers for black pepper, as is done in SE Asia, for a hotter, less bitter flavor. Curries differ between regions of India and SE Asia. In the Balkans you'll find the addition of hot paprika in local curries.
 
Fajitas Pollo con papas
 
Nachos made with the last of the Prime Costco Loins I put on propane way back last Thursday when I had family in.

$14/LB, and well worth it.
 
Mach said:
Tried the crock pot curry ala Pos's post. Came out great. I was surprised that just curry powder and coconut milk was that easy to be so good. We use to make curry with the little jars of curry from Thai Kitchen, and I never really liked them much...I never would have thought I'd prefer just curry powder. Entire family loved it. In any case, it's got me wanting to refine it so it tastes more like my favorite Thai Curry place.

I think I'm going to do it in a regular pot though from now on, because I have developed a taste for the veggies to be a little more crispy instead of crock-pot tender. Same with the chicken. But anyway, teh flood gate of curry experimentation is now open! :)
Side note: I got regular and lite coconut milk because I am a killjoy. The difference is astounding. Coconut milk (regular) is so sinfully delicious and creamy, I recall it from years ago, but apparently I forgot just how serious that stuff is. I think I'll just have to forget about sat fat on Curry night, and eat a light breakfast and lunch :p
Click to expand...

Glad it turned out well for you. Now that you got the curry base nailed down, you can experiment since it's pretty much adaptable to anything. Before going vegetarian, I used to just add chicken or fish pieces and potatoes with the base and it turned out really well. The Japanese even add fried pork cutlets and egg on top- though their curry doesnt use coconut milk- they just use curry power, flour and oil and make it into a thick gravy.

Curry can be cooked in the frying pan too as opposed to the slow cooker if you want to hurry.
 
PoS said:
Glad it turned out well for you. Now that you got the curry base nailed down, you can experiment since it's pretty much adaptable to anything. Before going vegetarian, I used to just add chicken or fish pieces and potatoes with the base and it turned out really well. The Japanese even add fried pork cutlets and egg on top- though their curry doesnt use coconut milk- they just use curry power, flour and oil and make it into a thick gravy.

Curry can be cooked in the frying pan too as opposed to the slow cooker if you want to hurry.
Click to expand...

Have you tried it with tofu? I would think that you only need to add it at the very end and let it soak up all those yummy flavors.
 
salad
Spanish rice and red bean soup
 
Everything sounds good. I have a chicken enchilada casserole in the oven.
 
Carne Asada con arroz y frijoles
 
yesterday evening I prepared some grilled pork chops (rib cut) with salt & pepper, and some grilled corn; very simple, understated, very tasty .........
 
Lovebug said:
Have you tried it with tofu? I would think that you only need to add it at the very end and let it soak up all those yummy flavors.
Click to expand...

Sorry, Im not a fan of tofu. :2razz:

I had a meeting at a Mexican restaurant so I had slow roasted pork carnitas burrito (lots of garlic and hot sauce) and tostada chips with salsa.
 
Since the wifey had a long day at work (her boss got the can), and her stress levels are up, this is dinner (Note, I will put out the post cook pics when they are ya know, done)

Here is the veggie, those are sitting in a light olive oil with garlic salt and pepper, the thick bacon is HEB Pecan Smoked.

20180316_182823.jpg
Side shot
20180316_182902.jpg
And the main course, Akaushi Steaks, mine is the NY Strip and she's a fan of the Filet. I'd have gotten her two, but she feels guilty about me spending that much on steak for her. I think those are 40 a lbs.
20180316_182840.jpg
20180316_182846.jpg
And mine a little closer
20180316_182853.jpg

The marbling on these is phenomenal. They are super tender and so full of flavor. I have the charcoal going now, and I'll toss on some Mesquite Chips I have soaking just before I put them on.
I sprinkled (not shown) some salt and pepper on them as they sit on the counter warming to room temp.

Mine will be cooked Med Rare and her's very rare. Just sear the steak for her on all sides, about 90 seconds or less per side. I like to let mine cook, fat strip towards the fire longer, so it get's nice and rendered down. Makes the most AMAZING flavor. I need to build a little fat catch so it catches that fat juices and maybe put some mushrooms in the container to soak in the goodness. OMGoodnessthat' a great idea actually.....
 
The Woman is in love with sliders, and this is the woman who would eat the same thing day after day in the DEFACS in Iraq for 4-6 months at a time, literally every freaken day.

Me, I have had about enough.

Today I spooned a pork and beans English style with onions and blue cheese concoction over two blue cheese sliders open face.

Served with factory fries, baked.
 
Mexican pizza; substitute beans for meat.
 
Helix said:
Mexican pizza; substitute beans for meat.
Click to expand...

DuDe, that is some serious dedication to clean eating.

Except for maybe the environmental factor.

Depending upon your colon.
 
Hawkeye10 said:
DuDe, that is some serious dedication to clean eating.

Except for maybe the environmental factor.

Depending upon your colon.
Click to expand...

I generally do ok with beans. Have to get protein wherever I can these days.
 
Hawkeye10 said:
DuDe, that is some serious dedication to clean eating.

Except for maybe the environmental factor.

Depending upon your colon.
Click to expand...

I generally do ok with beans. Have to get protein wherever I can these days.
 
roast leg of lamb (lemon, rosemary, etc).
 
Mr Person said:
roast leg of lamb (lemon, rosemary, etc).
Click to expand...

If I can make a suggestion, Lane- I would use lime instead of lemon.

My marinade for leg of lamb is: Worcestershire sauce, extra virgin olive oil, lime, rosemary, oregano, garlic and butter.

I would insert the slivers of garlic into the flesh by poking it with a knife, then brown the outside of the lamb first with clarified butter, then put all the rest of the ingredients over it before placing it in the oven.
 
You must log in or register to reply here.
Back
Top Bottom