What did you have for dinner? -Part dois

[Hawkeye10]

Street Tacos made out of 7-Bone Roast.

Includes a Granny Smith Apple Cabbage Mexi-Slaw.

 

[PoS]

Watched a movie with my son in the mall, so we decided to eat dinner there. Went to my favorite ramen place- authentic Japanese black boar garlic ramen with unlimited noodles for $8, and we finished it off with a DQ Blizzard for dessert.

 

[Renae]

Since it was playoff time, I decided to go big, and try something I have never done. Homemade pizza. Made the sauce from scratch with fresh basil, garlic, olive oil and roma tomatoes. Usual spicing and such, but the kicker was tossing 4 Italian Sausage links into the sauce as it cooked, and removing them towards the end. The sauce was pretty good.

The dough, well I've never tried making Pizza dough. And the verdict was "Not bad" A little thin in the middle, thick on the outer crust but a good first effort. I'll try again next month.

 

[Helix]

lean cuisine ricotta cheese and spinach ravioli
gardein crispy tenders
artisan rolls

 

[Superfly]

Last night: the wife made a whole chicken, no stuffing (but with sliced lemon, rosemary, and garlic inside it....also garlic around it on the outside, which gets a bit seared). Preheat the cast iron pan in the oven, plop the dressed chicken in it, and it doesn't take long given the lack of stuffing. Comes out very juicy.








Tonight: Making bacon cheeseburgers.

The wife will get a half-pounder. I'm debating whether to make mine a double, or just an extra-large single patty more like 12 oz...

I love cooking poultry with lemon and rosemary. I did that tonight with game hens. Also had roasted butternut squash and asparagus. Yummm.

 

[Superfly]

obligatory old south meal for the first day of the new year:
collard greens cooked with bacon, rice, northern beans (instead of blackeye peas), sliced ham, and cornbread

dessert was making flight arrangements to attend my daughter's wedding in montana during their week of summer

Congratulations!

 

[Mr Person]

Went to some old friends' house.


- long slow-smoked chicken (second joints + drumsticks). Goddamn was that good.
- "Straps" venison stew. So good.
- Other things, like rice w/ stuff, salad, etc., that was also so good.

 

[PoS]

2 pounds of pre-peeled frozen shrimp for $6, so I made shrimp scampi, pan fried potatoes, tomato and corn salad.

 

[Helix]

salad w/ ranch
lean cuisine pizza

 

[joyjoy22]

I am not a Chinese but there is something about their food that makes me crave for it. Good evening calories. :lol:

 

[Logician Man]

2 pounds of pre-peeled frozen shrimp for $6, so I made shrimp scampi, pan fried potatoes, tomato and corn salad.

Dang...At that price I would have bought at least 50 lbs. Where did you find that deal ?

 

[Logician Man]

View attachment 67247519

I am not a Chinese but there is something about their food that makes me crave for it. Good evening calories. :lol:

yummy

 

[PoS]

Dang...At that price I would have bought at least 50 lbs. Where did you find that deal ?

Oh I've worked as an expat for many years so now I'm settled down in the Third World (retired at age 42). Most things are cheaper here.

 

[Logician Man]

Oh I've worked as an expat for many years so now I'm settled down in the Third World (retired at age 42). Most things are cheaper here.

That's cool POS..I first semi-retired at 43,got bored, started another company, retired again...then became a venture capitalist. Currently dealing in real estate and silent partner in 3 med-pot dispensaries. ( major cash cow )....Congrats on your success and early retirement...Couldn't be happier for you.

 

[Renae]

Did a pork loin Sous Vide, 2 hours at 145. OMGoodness so tender, and so delicious. Just put a crust on it and browned right before serving. THAT was FREAKING amazing.

 

[Helix]

we made a pasta sampler out of frozen leftovers and fresh pasta :

cheese tortellini with marinara
rotini with marinara
rotini with homemade pesto
bread sticks

my wife added chicken to hers. was a fun way to work through leftovers and half full boxes of dry pasta.

 

[Bodi]

A Rueben Sandwich from this epic sandwich shop called Tommy Pastrami's... place is legendary.

 

[Mr Person]

about to be grilled swordfish, salad.

They're thin. As in 1/3-1/2" thin. Too thin. I didn't buy them. I'm thinking...oh... 3 or 3:15 on each side, if that. Or maybe 3:30. Hard to tell. Swordfish has the narrowest window of anything I've grilled. I usually get 1" thick, and even those have a narrow window between undercooked and overcooked. It has to be just-barely-cooked so that it is juicy.

 

[PoS]

about to be grilled swordfish, salad.

They're thin. As in 1/3-1/2" thin. Too thin. I didn't buy them. I'm thinking...oh... 3 or 3:15 on each side, if that. Or maybe 3:30. Hard to tell. Swordfish has the narrowest window of anything I've grilled. I usually get 1" thick, and even those have a narrow window between undercooked and overcooked. It has to be just-barely-cooked so that it is juicy.

After reading what Anthony Bourdain said about swordfish, I never want to eat them again...

 

[Mr Person]

After reading what Anthony Bourdain said about swordfish, I never want to eat them again...

Oh, I'm fairly confident I can avoid any 3-foot-long worms...



(Note: lots of fish have parasites that need to be removed).

 

[ReverendHellh0und]

Went to some old friends' house.


- long slow-smoked chicken (second joints + drumsticks). Goddamn was that good.
- "Straps" venison stew. So good.
- Other things, like rice w/ stuff, salad, etc., that was also so good.

"slow smoked chicken" is a farce, you end up with a dried breast and rubbery skin.

 

[Mr Person]

"slow smoked chicken" is a farce, you end up with a dried breast and rubbery skin.

Trying to pick a fight by having a go at my friends chicken?

:roll:






PS: For people not interested in making such petty posts in the supposedly collegial Food subforum, no, the chicken was not dry and the skin was not robbery. The skin was crisp, especially the dry-rubbed pieces, and the meat - second joints, not breasts as he apparently failed to note - was actually extremely juicy.

I guess my friend knows what he's doing, but not everyone might...

 

[ReverendHellh0und]

Trying to pick a fight by having a go at my friends chicken?

:roll:






PS: For people not interested in making such petty posts in the supposedly collegial Food subforum, no, the chicken was not dry and the skin was not robbery. The skin was crisp, especially the dry-rubbed pieces, and the meat - second joints, not breasts as he apparently failed to note - was actually extremely juicy.

I guess my friend knows what he's doing, but not everyone might...

No fight. Chicken has low fat content and therefore does not benefit from a low long smoke. Ask any of us who have been on the bbq circuit.

IF the skin was crisp, he didn't cook it as low as he told you, the malliard effect (crisping, and searing) doesn't happen until higher temps. if the skin was cripsy he cooked it over 300 degrees, which means it wasn't "low smoked" for hours.



I took 4th once in chicken in a KCBS BBQ comp.

 

[JqYaqui]

Salad consisting of:

Baby spinach
Shredded chicken breast
Sliced green onions
Sliced black olives
Shredded Tillamook sharp cheddar
Garlic/cheese croutons
Topped with a Caesar vinaigrette

 

[Mr Person]

No fight. Chicken has low fat content and therefore does not benefit from a low long smoke. Ask any of us who have been on the bbq circuit.

IF the skin was crisp, he didn't cook it as low as he told you, the malliard effect (crisping, and searing) doesn't happen until higher temps. if the skin was cripsy he cooked it over 300 degrees, which means it wasn't "low smoked" for hours.

I took 4th once in chicken in a KCBS BBQ comp.

I went out to take it out of the smoker with him, since his outdoor light wasn't working for some reason. The chicken had been in for quite a long time, was indeed crisp on the surface but juicy inside.

:shrug: