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What did you have for dinner? -Part dois

PoS said:
For me tofu has to be savory, not sweet. When I was in Vietnam I met a lot of local vegetarians- they would always deep fry their tofu and then serve it with lots of fresh herbs.
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It is savory. Many a nuts make great crusts for meats, fish, tofu. I had deep fried tofu, it is delicious.
 
TheGoverness said:
I ate sardines and crackers last night. It was a ****ty dinner, but I was busy studying. Plus I needed to get rid of those crackers anyways.
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Darlin', I hope nobody is sharing a dorm room with you. It might have been a rough night for them. :lamo
 
Brunswick Stew. I cooked a big pot of it. Too much just ain't enough. I make some every winter.

People in Virginia claim it to be an old Virginia recipe and people in Georgia claim it to be an old Georgia recipe. I follow a South Carolina recipe I found many years ago except I don't use squirrel meat. Most of the time I smoke pork butt and a whole chicken and use that in the stew instead.
 
Risky Thicket said:
Darlin', I hope nobody is sharing a dorm room with you. It might have been a rough night for them. :lamo
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suspect we know how she got rid of them 'crackers'
 
Risky Thicket said:
Brunswick Stew. I cooked a big pot of it. Too much just ain't enough. I make some every winter.

People in Virginia claim it to be an old Virginia recipe and people in Georgia claim it to be an old Georgia recipe. I follow a South Carolina recipe I found many years ago except I don't use squirrel meat. Most of the time I smoke pork butt and a whole chicken and use that in the stew instead.
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odd that this is served in every BBQ joint in NC - IF they are located east of winston-salem
don't recall seeing it offered on any menu in the piedmont or in western NC

here's how they do it in fayette'nam

1⁄8 cup of your favorite cooking oil, butter, or bacon grease
1 roasted chicken, picked
1 lb pork BBQ
3 Tbs garlic, minced
kosher salt and freshly ground black pepper, to taste
2 large onions, coarsely minced
3 Tbs tomato paste
1 tsp crushed red chile flakes (or substitute a jigger of texas pete)
1 tsp thyme
1 bay leaf
1 lb yukon gold potatoes, peeled and cut into cubes
1 lb corn
4 cups chicken stock
1 lg (~28 oz) can whole, peeled tomatoes. crush them by hand and discard the bitter skins like G_d intended

okra and lima beans would ordinarily be added but i pass on those. add them if you are fond of that crap. i substitute a few chopped carrots
also, if you have any cooked brisket or other beef steak, (up to about a pound) cube it and add it with the chicken and pork
heat oil in a large dutch oven over medium heat. brown the chopped onion. add the salt, pepper, minced garlic. spoon in the tomato paste, chile flakes, thyme, and bay leaf; cook for a few minutes. now add all of the meat to the pot with the potatoes, corn, chicken stock, tomatoes, and carrots; bring to a boil and IMMEDIATELY reduce the burner to low-medium. cook while frequently stirring until the meat is is well blended and the potatoes begin to fall apart ... somewhere around an hour. from here, you should be able to know what to do next
 
justabubba said:
odd that this is served in every BBQ joint in NC - IF they are located east of winston-salem
don't recall seeing it offered on any menu in the piedmont or in western NC

here's how they do it in fayette'nam

1⁄8 cup of your favorite cooking oil, butter, or bacon grease
1 roasted chicken, picked
1 lb pork BBQ
3 Tbs garlic, minced
kosher salt and freshly ground black pepper, to taste
2 large onions, coarsely minced
3 Tbs tomato paste
1 tsp crushed red chile flakes (or substitute a jigger of texas pete)
1 tsp thyme
1 bay leaf
1 lb yukon gold potatoes, peeled and cut into cubes
1 lb corn
4 cups chicken stock
1 lg (~28 oz) can whole, peeled tomatoes. crush them by hand and discard the bitter skins like G_d intended

okra and lima beans would ordinarily be added but i pass on those. add them if you are fond of that crap. i substitute a few chopped carrots
also, if you have any cooked brisket or other beef steak, (up to about a pound) cube it and add it with the chicken and pork
heat oil in a large dutch oven over medium heat. brown the chopped onion. add the salt, pepper, minced garlic. spoon in the tomato paste, chile flakes, thyme, and bay leaf; cook for a few minutes. now add all of the meat to the pot with the potatoes, corn, chicken stock, tomatoes, and carrots; bring to a boil and IMMEDIATELY reduce the burner to low-medium. cook while frequently stirring until the meat is is well blended and the potatoes begin to fall apart ... somewhere around an hour. from here, you should be able to know what to do next
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My experience as well, never seen it west of Winston Salem. My favorite places for Brunswick Stew we’re Old Time BBQ in Raleigh and Parker’s in Wilson. It’s been a while. I’m sure there are many places I don’t know about.

I’m not a Lima bean fan either. It’s just as well because you have to hunt for in Arizona. Many grocery stores don’t have them.

Thanks for the recipe. I saved it. I’m going to try it. I’ll post my recipe tomorrow. It’s very similar.

I’ve never been a big fan of western NC BBQ though I know people do love it.
 
salad w/ Italian dressing
slice of cheese pizza
 
Helix said:
salad w/ Italian dressing
slice of cheese pizza
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Either something from alamo draft house, we're seeing Mortal Engines there, OR... Salmon here before we go.
 
Well, I had a taste for seafood, but the wife don't eat seafood. SO!

I made the wife Chicken tacos while I made myself Jerk Shrimp.

w/Spanish rice.
 
Salad
Grilled cheese
Fries
 
Pizza:
- Pepperoni Mushroom
- Grilled chicken, sausage, garlic, tomato, onion


But....I also made up a pan of bacon, chopped it up, and put it over the second one.
 
PoS mushroom pasta: spaghetti noodles tossed in a special sauce of sauteed ****ake shrooms, garlic, onions, olive oil and butter. I made too much so there wasnt any need for bread to go with it.
 
Hawkeye10 said:
Old School Schnitzel with lemon, Old School Lyonnaise potatoes, refrigerator croissant rolls stuffed with Kroger salami and a really nice 18 month cheddar.
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Schnitzel with no spaetzle? Shame!
 
Hawkeye10 said:
I am a Midwestern Boy.....Meat and Tatters.
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My grandma always called them nifflies and served them up with crumbled bacon and drippings. There were hardly ever any leftovers.
 
OpportunityCost said:
My grandma always called them nifflies and served them up with crumbled bacon and drippings. There were hardly ever any leftovers.
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Now if I am eating Goulash THEN it is spaetzle, like a good German......the stew ladled over.
 
Sloppy joes slop sloppy jo-o-oes.

Roasted garlic red potatoes
 
We'll have Thai veggie burgers with a spicy cuke salad (cukes, Thai chili peppers, lime, salt, garlic)
 
salad with light ranch
serving of meatless pepperoni pizza
 
Hot ham and swiss on a bun with leftover ham and lentil soup.

Yum + Yum
 
A small chicken. Roasted. Eaten with my hands while drinking copious beer.

Did a lot of manly work today so I was channeling my inner Visigoth at dinner.
 
Triple ground beef enchiladas dinner at the local tex-mex place. This was my after work place when I had my restaurant, I was there at least once a week for a row of house margaritas and food and sometimes many glasses of water if I had filled in for an absent cook.....that is not job for old men unless you are Al on Alice. The waitress in the bar still remembers my preferences after all that time and brings it when I walk in. That's nice. Course I always did tip her well.

I had not been there in 6-7 months.

It was nice.
 
Grilled lamb kidney chops (med rare), farro, peas/corn/carrots.
 
2 slices of 6 inch high crumbly apple pie. someone gave them to me as a gift, and I needed to eat it so it would fit into the already stuffed fridge (my other mini fridge in the master bedroom is also full, and so is the freezer for the upcoming party). I felt kinda sick afterwards, but oh well.
 
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