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Thread: What's for dinner

  1. #1016
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    Default Re: What's for dinner

    i prefer fried chicken livers with rice and gravy

    now that is soul food
    Simpler is better, except when complicated looks really cool.

  2. #1017
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    Default Re: What's for dinner

    I'm cool with organs, but I don't eat filters. Ewww.

    Peace,
    Sorta Dainty

  3. #1018
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    Default Re: What's for dinner

    so, no shellfish then eh?
    besides what you yourself got a liver for???
    Simpler is better, except when complicated looks really cool.

  4. #1019
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    Default Re: What's for dinner

    Quote Originally Posted by Paul Pless View Post
    i prefer fried chicken livers with rice and gravy

    now that is soul food
    Phyllis and I used to eat fried chicken livers all the time... usually, with rice... actually, Rice-a-Roni

    Had to stop that, though, since Rice-a-Roni actually has some orzo in it, not good for celiac patients.

    It's a great inexpensive meal... but admittedly, cleaning the livers is a hassle.
    "Fact is that which enough people believe. Truth is determined by how fervently they believe it."
    --- Charles Pierce







  5. #1020
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    Default Re: What's for dinner

    Quote Originally Posted by Paul Pless View Post
    so, no shellfish then eh?
    besides what you yourself got a liver for???
    Ewww, no! Little crickets of the sea and boogers in shells.

    Okay, joking. On the coast, I eat seafood, but here, I don't. I typically don't eat from a silver hook ever, so mostly I get fish. Oh, but I have been clamming. These pismos is yummy.

    Peace,
    Robert

  6. #1021
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    Default Re: What's for dinner

    Originally Posted by Norman Bernstein
    I like it on rye bread with a nice slice of Bermuda onion
    Yum.

    I'm cool with organs, but I don't eat filters. Ewww.
    It OK We wont give you a heart time!

    Kevin
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  7. #1022
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    Default Re: What's for dinner

    Quote Originally Posted by Breakaway View Post
    Yum.



    It OK We wont give you a heart time!

    Kevin
    Whew! For a moment I thought I should have held my tongue...

    Peace,
    Robert

  8. #1023
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    Default Re: What's for dinner

    Fresh rockfish. Salt, pepper, shaved garlic in the olive oil and butter. Medium heat, 6 or 7 minutes.


  9. #1024
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    Default Re: What's for dinner

    Quote Originally Posted by L.W. Baxter View Post
    Fresh rockfish. Salt, pepper, shaved garlic in the olive oil and butter. Medium heat, 6 or 7 minutes.
    Oh, that looks good!

    My wife has one rule - no thick fish (except salmon). Don't ask me why. I think she would make another exception for that!

  10. #1025
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    Default Re: What's for dinner

    That's an interesting way of dividing the fish kingdom, "thick" and what, "thin"? or "flat"? Is halibut a thin fish?

    Fresh rockfish is a real delicacy. After freezing the breezy tang of the sea disappears, and it is just an ordinary white fish.

  11. #1026
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    Default Re: What's for dinner

    cool, windy, damp, grey, overcast day here in hell

    no better time for ham and lentil soup made from the leftover easter ham - with a little kick from red pepper and chili powder
    and crusty bread
    Simpler is better, except when complicated looks really cool.

  12. #1027
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    Default Re: What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post


    Pork loin looks good - ribs are lookin' a little crispy there, Joe - was the loin "on the rib" to start?
    "The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails."
    -William A. Ward



  13. #1028
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    Default Re: What's for dinner

    Thinned the wintered-over spinach in the garden— a bit tough for salad. So I made some Provençal-style spinach and white bean soup.



    Onion, garlic, olive oil, chicken stock, thyme, basil, orzo, canellini, chopped parsley.

    Very unceremonious meal. Brown bread and ciabatta, butter, parmesan cheese, Chateau St. Jean chardonnay.

    We're merely mammals. Let's misbehave! —Cole Porter

  14. #1029
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    Default Re: What's for dinner

    Can't see your images, Chip-Skiff.

    Kevin
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  15. #1030
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    Default Re: What's for dinner

    Friday night, it was oyster stew at the SeaHag in Depoe Bay. Good, but not as good as mine by any means. Last night it was chicken soup. After a day of high winds and pouring rains.. it really hit the spot. Tonight I think it'll be an omelette with chicken, cheddar and chard.
    David G
    Harbor Woodworks
    http://www.harborwoodworking.com/boat.html

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  16. #1031
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    Default Re: What's for dinner

    Stuffed Burgers, corn & grilled asparagus



    This post is temporary and my disappear at the discretion of the managment

  17. #1032
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    Default Re: What's for dinner

    Can everyone see these?




    We're merely mammals. Let's misbehave! —Cole Porter

  18. #1033
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    Default Re: What's for dinner

    Yes, I'm seeing two pics in your last post. None in the previous.

    Quote Originally Posted by Chip-skiff View Post
    Can everyone see these?




    Add: And it looks mighty good.

  19. #1034
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    Default Re: What's for dinner

    I've got some beef thawing, and will likely make some beef stew tonight.
    David G
    Harbor Woodworks
    http://www.harborwoodworking.com/boat.html

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  20. #1035
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    Default Re: What's for dinner

    We were supposed to have this Sunday but i was too beat to cook at the end of a long weekend of play, so I cooked it last night
    two and a quarter inch thick dry aged usda prime grade t-bone - the ageing was brilliant

    Cooking really thick steaks can be a bit of a challenge, i removed it from the fridge three hours before cooking, seasoned it with fresh cracked pepper and kosher salt, and built a very hot charcoal fire - around 750 degrees eff. Before placing it on the grill I coated each side with about a tablespoon of olive oil to prevent early charring and then cooked the steak for about eight minutes over indirect heat. At the end I placed it directly over the fire for about two minutes per side. It came out perfect, just shy of medium rare.

    I served it with crispy duck fat smashed potatoes - parboil new potatoes for about five minutes, allow to cool, then smash them down with the palm of your hand until they are about three-eights to one-half inch thick patties, cook in a cast iron skillet with an eight inch or so of duck fat in the bottom over medium high heat turning two or three times. Drain over paper towels.

    Bomb dinner. Not healthy in any way. . .
    lotsa meat leftover for brekky

    Simpler is better, except when complicated looks really cool.

  21. #1036
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    Default Re: What's for dinner

    Damn Paul Droooool !!!!

    A friggen plus for prep work.
    This post is temporary and my disappear at the discretion of the managment

  22. #1037
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    Default Re: What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post

    A friggen plus for prep work.
    I forgot to mention that I trimmed the black funky aged fat back an 1/8th of an inch around the sides - always a good idea with aged beef.
    Simpler is better, except when complicated looks really cool.

  23. #1038
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    Default Re: What's for dinner

    I learned a new way to make potatoes, courtesy of an episode of 'Cook's Country Kitchen' on TV.

    It was part of a 'one pan' recipe for roast chicken and potatoes, but I discovered that it works well for just the potatoes.

    You start with Yukon Gold potatoes, peeled and cut into inch thick rounds... salt, pepper, and a generous coating of olive oil. These are fried in an oven-proof pan until the bottoms begin to brown.



    Then the pan is placed into a pre-heated 400 degree oven for about 45 minutes. The result: nicely crisped outside (the bottoms are much darker), and creamy smooth interior:

    "Fact is that which enough people believe. Truth is determined by how fervently they believe it."
    --- Charles Pierce







  24. #1039
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    Default Re: What's for dinner

    ^ That looks really good!

  25. #1040
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    Default Re: What's for dinner

    'Asian burgers'

    In season, we often light up the BBQ and do a simple dinner of burgers, dogs, beans, etc..... but it gets tiresome after a while.

    So, here's an 'Asian burger' alternative:

    1 lb 80/20 ground beef
    a half cup of ****take mushrooms, chopped
    two scallions, chopped
    a tsp of grated ginger
    1 tsp Chinese five spice powder
    some generous splashes of soy sauce

    Mix well, form into patties, and grill. Serve with sliced Vidalia onion.

    Instead of ketchup, go with 2/3rds hoisin sauce, and 1/3rd rice wine vinegar... it's a great alternative, lots of flavor!

    "Fact is that which enough people believe. Truth is determined by how fervently they believe it."
    --- Charles Pierce







  26. #1041
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    Default Re: What's for dinner

    Norman that looks like some well done burger. I'll take mine rare to medium rare.
    This post is temporary and my disappear at the discretion of the managment

  27. #1042
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    Default Re: What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post
    Norman that looks like some well done burger. I'll take mine rare to medium rare.
    The photo is deceptive... the inclusion of the soy sauce results in a darkening of the surface, but inside, the burger was medium, not well done. The first time I cooked these, SWMBO complained that they were TOO rare in the center.
    "Fact is that which enough people believe. Truth is determined by how fervently they believe it."
    --- Charles Pierce







  28. #1043
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    Default Re: What's for dinner

    Had a sunny day and fired up the cheapo grill I bought to take on raft trips. Mixed up some kofte with ground lamb, minced garlic, grated onion, chopped scallions, and the usual spices. Red pepper and onions, graffiti eggplant, and brown mushrooms, ready to go.



    While the skewers sizzled, we indulged in wine (Mutt Lynch zinfandel), crusty bread dipped in olive oil and dukkah, an Egyptian condiment with roast hazelnuts, coriander, cumin seed, sesame seeds, kosher salt and black pepper. We've got a mini Cuisinart that's perfect for processing spices and nuts.



    Sometimes I dash some balsamic vinegar in the oil.

    Just about done. The vegs get sprayed with olive oil a few times while cooking. I love kofte lamb and this was a good batch.

    We're merely mammals. Let's misbehave! —Cole Porter

  29. #1044
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    Default Re: What's for dinner

    Chip - you were far more ambitious than I today. I did a quick cheddar omelette with zukes & bell peppers. Green salad alongside.
    David G
    Harbor Woodworks
    http://www.harborwoodworking.com/boat.html

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  30. #1045
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    Default Re: What's for dinner

    Turkey. It's what's for dinner. This is really, really fresh....

    [IMG][/IMG]
    "Wherever there is a channel for water, there is a road for the canoe. " - Thoreau

  31. #1046
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    Default Re: What's for dinner

    Spring gobbler! WTG!

    Kevin
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  32. #1047
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    Default Re: What's for dinner

    Quote Originally Posted by Norman Bernstein View Post
    I learned a new way to make potatoes, courtesy of an episode of 'Cook's Country Kitchen' on TV.

    It was part of a 'one pan' recipe for roast chicken and potatoes, but I discovered that it works well for just the potatoes.

    You start with Yukon Gold potatoes, peeled and cut into inch thick rounds... salt, pepper, and a generous coating of olive oil. These are fried in an oven-proof pan until the bottoms begin to brown.



    Then the pan is placed into a pre-heated 400 degree oven for about 45 minutes. The result: nicely crisped outside (the bottoms are much darker), and creamy smooth interior:


    Norn,

    I made these last night to have with filet Megon. They came out great with both liked them!

    Thanks for the tip!

    Skip

  33. #1048
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    Default Re: What's for dinner

    leftover smoked salmon, flaked
    tonight i made a corn, potato, salmon, bacon, onion, chive hash with poached egg
    Simpler is better, except when complicated looks really cool.

  34. #1049
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    Default Re: What's for dinner

    I think we might Vespa up to Rose Canyon Cantina tonight to check it out.





    This post is temporary and my disappear at the discretion of the managment

  35. #1050
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    Default Re: What's for dinner

    Soft food. I had oral surgery today. Removed one molar that an overly exuberant chunk of teak took out. And another that had been sheered off at the gum-line for what the doc estimated was several years. The fracture was barely visible, but the root was dead. I'm remembering back to an incident where the boom caught me during an unintentional gybe.

    So we'll see what my sweetie bring home. I asked for split-pea soup, yogurt, pudding, and ice cream. Sounds like a gourmet extravaganza, eh? <sigh>
    David G
    Harbor Woodworks
    http://www.harborwoodworking.com/boat.html

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

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