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Paul Pless
12-03-2015, 07:07 PM
crispy braised pork belly over fried cabbage and sweet onion with ginger and sesame glaze

hamburgers will have to wait till another day. . .

L.W. Baxter
12-03-2015, 07:46 PM
My after work, pre-dinner snack with a beer every day this week:

https://lh3.googleusercontent.com/a-siJUKslf-JvVtVt7QPFm5vsFPtjehCbO_UGFiXiOlXKeBoj5ddJBDyNK_-FpCfauBRO4t_Tkm5KSIIzfehzzWFN-IQwlG8nTJbysmt4DaGektK1B3eHLdqhAVk0jjuZJRLG5BwVWZz 7mfSNdWYCexjmyW2hLnUHE7mNidRPGH_X45GL0lSMKs3g0-ba7RKH06VNNtqj35huv6R8nOj688oPzC2nTy_YVGZDUqFt5TlA AUheEaBUYi35mGAD-MWfhXwX_bcEd1sxX6LgzqX1_vULDKzylvQZTvJ-0O1Xr5jUxpkrAG-kNCsQJbtoKZPFphBHwyaEq3dnnF_Onge4GdT1k4dQeQQbhn-k-0UBDcVpGG8BbL0YrmNv3k1DkZI40pNiE84d1EspJ2cn1ZitrZR cqXP19bk1W_aaAMiK2n618BD5XyHFzH2Q_nDweJ-PkUu5gc_QA6FqE-mBl1AZbI5I2ORZH7UFXBj0iUO4MMZjGmRB7cZdMoomSJBjyrbq 6Kd2n69g54VB0032w2YTGsLAoDluClBm1r_1odOG8I=w1698-h955-no

Herself is starting enchiladas for din-din as I type.

Paul Pless
12-03-2015, 07:47 PM
every day this week:damn me

L.W. Baxter
12-03-2015, 07:52 PM
I like your menu, too, Paul. Good to know you're not gonna waste away.

lupussonic
12-03-2015, 08:01 PM
Reminds me of early Facebook, and the reason why I don't subscribe.

"Hey everybody!! Laura from Maidstone.....is eating a sandwhich!!!

And she wants the whole world to know!!!

lupussonic
12-03-2015, 09:07 PM
Cardiac arrest for desert? Or moving straight on to cancere de colon?

S.V. Airlie
12-03-2015, 09:10 PM
Cardiac arrest for desert? Or moving straight on to cancere de colon? My reaction as well. I have heart issues but, no clogged arteries to the extent docs are concerned.

Sky Blue
12-03-2015, 09:19 PM
Whiskey donut with a shot of dark roast coffee might be a good dessert for the pork. Something the guests have never had before.

http://metro.co.uk/2015/12/02/these-whisky-doughnuts-will-probably-get-you-drunk-5539576/?ito=twitter

LeeG
12-03-2015, 09:33 PM
chili made w ground deer meat w four kinds of beans and fixings on top.

pkrone
12-03-2015, 09:44 PM
filet mignon with twice baked potatoes and squash. plus a lovely cab. yum glad I had time to get a run in this afternoon.

Mark O.
12-03-2015, 10:19 PM
flaming turkey wings

Joe (SoCal)
12-03-2015, 10:37 PM
http://images1.villagevoice.com/imager/u/745xauto/7863820/ippudo_pork_bun_facebook.jpg

My Favorite Lunch Spot in NYC near my office

THE 15 BEST SANDWICHES IN NEW YORK CITY


Ippudo's Pork Buns (http://www.villagevoice.com/restaurants/favorite-dishes-75-ippudos-pork-buns-7325606)
New Yorkers are serious about food, but they're currently crazy about ramen. Few other food items would inspire multi-hour lines in the cold. Yet the prospect of hot bowls of flavorful broth garners such strong desires that intrepid diners are more than willing to do so as long as it's good. Ippudo (http://www.villagevoice.com/location/ippudo-ny-6498126) (65 Fourth Avenue, 212-388-0088), one of the first Japanese noodle spots on the scene in NYC, still attracts three-hour wait times on a Wednesday night. The bowls here are rich, deeply satisfying, and utterly delicious. It's hailed as the best of the best.


http://www.villagevoice.com/restaurants/the-15-best-sandwiches-in-new-york-city-7863392

The secret, however, is that the star of the show isn't even what the place is known for. The hirata buns ($9) are the best thing on the menu. The freshly steamed rice flour rolls are warm and pillowy; one order comes with two, filled with juicy pork belly slathered in a tangy and slightly spicy special sauce. Each is layered with iceberg lettuce and mayonnaise, which lends a bit of cream and a nice crisp crunch. If you don't do pork, the chicken ($9) and vegetable ($8) are also topnotch. Sara Ventiera

David G
12-03-2015, 10:57 PM
Rotini with marinara and spicy italian sausage meatballs. Double-spiced, double-baked beans. Some crusty artisan whole-grain loaf. Milk. Pecan caramel ice cream for dessert.

Bobby of Tulsa
12-04-2015, 06:48 AM
Cardiac arrest for desert? Or moving straight on to cancere de colon? Ya only die once, make the best of it I say.

Paul Pless
12-04-2015, 06:53 AM
Rotini with marinara and spicy italian sausage meatballs. Double-spiced, double-baked beans. heck of a combination

KMacDonald
12-04-2015, 06:58 AM
Put the donuts down.

Upshur
12-04-2015, 09:01 AM
My birthday dinner last night. Bbq Chicken Vindaloo. Jeff Renners French bread with Canadian cheddar, steamed broccoli , baked potatoes, Spinach salad with citrus vinaigrette. Classic German Chocolate Cake..right out of the oven.
Lotsa beer.

Paul Pless
12-04-2015, 09:05 AM
(belated) Happy Birthday Greg!

David G
12-04-2015, 10:15 AM
heck of a combination

I'm in training.

I hope to be the next Pless... while you're off taking care of your mid-life crisis <G>

George Jung
12-04-2015, 10:19 AM
I'm in training.

I hope to be the next Pless... while you're off taking care of your mid-life crisis <G>


Well.... ya gotta dream..... might as well go 'big'! :p

David G
12-04-2015, 11:24 AM
Well.... ya gotta dream..... might as well go 'big'! :p

PHART!!!


How am I doing so far? Oops... dang... excuse me for a moment <G>

Bobby of Tulsa
12-04-2015, 11:40 AM
DavidG for Plessident.:)

Peerie Maa
12-05-2015, 07:21 AM
I'm cooking for me'self today, 'cos Der Management is visiting the kids.
Lamb Dopiaza is in 't oven as I type.
http://www.gurufood.co.uk/Aroma/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/l/a/lamb_dupiaza.jpg

StevenBauer
12-05-2015, 08:31 AM
crispy braised pork belly over fried cabbage and sweet onion with ginger and sesame glaze

hamburgers will have to wait till another day. . .

So tell us more about the crispy braised pork belly. If braising is cooking slowly in liquid how does it become/stay crispy?

And are you around this morning, Paul? I owe you a call.

Steven

Paul Pless
12-05-2015, 08:43 AM
So tell us more about the crispy braised pork belly. If braising is cooking slowly in liquid how does it become/stay crispy?

And are you around this morning, Paul? I owe you a call.

Stevenperhaps braising wasn't the best term

i cook it in a shallow dish in the oven at 300 degrees eff for about 45 minutes, in the dish is rice wine, brown sugar, soy sauce, and garlic
i place the meat in fat side up and fill the dish with the liquid mentioned above to the level of the fat but do not immerse the fat
i cover the fat with about one cup of kosher salt which will form a protective crust and keep the fat from burning
you might add a cup of water part way through the cooking to keep the liquid level up in the dish
after 45 minutes remove from the oven, break the salt off the top and discard the salt return the meat to the oven, without the broth, fat side up and broil it for 15 minutes or so at 450 degrees eff

looks like this when you're done - oh yeah don't pre score the fat like in most preparations of porkbelly

https://s-media-cache-ak0.pinimg.com/736x/fa/44/4e/fa444ec67a2616732d449f5ea1fb0f54.jpg

mmd
12-05-2015, 10:15 AM
Last evening for supper I had baked haddock fillets (that had been swimming in the ocean that morning) with a spoonful of wild rice and steamed broccoli drizzled with a wee bit of melted cheddar with cayenne. Unlike Facebook, there were no photos taken.