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What are you eating for dinner tonight?
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Muddlerminnow
·After a month in the sticks I am back home again, catching up on what everyone's been eating and drinking and swilling--. Here's my favorite meal of the summer so far: smoked Ausable brown and rainbow trout:
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STANDY
··schizophrenic pizza orderer and watch collectorCorned beef cooked in Dry ginger ale.
1.5kg of corned beef
1.25 litres of Dry Ginger Ale . Don’t use cheap stuff (Schweppes is best)
7 hour in slow cooker
As a butcher I called sacrilege but it’s the only way I make it nowadays
1.5kg of corned beef
1.25 litres of Dry Ginger Ale . Don’t use cheap stuff (Schweppes is best)
7 hour in slow cooker
As a butcher I called sacrilege but it’s the only way I make it nowadays
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Mediocre
·Fired up the grill as well
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Tako Yaki
·
charcoal grilled Makrele, octopus
chicken fritter and liver
chicken skewer
Raw horse meat
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Watch my Whisky
·^ Reba is heaven. Made for highballs and some nice times.
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Archer
··Omega Qualified WatchmakerTomato soup and grilled cheese...sounds simple, but was a grown up version.
Made the soup using canned tomatoes that we removed the liquid from then roasted:
Onions, little tomato paste, and some allspice getting some colour:
Now all the juice, some chicken stock, and roasted tomatoes are cooking:
Solids removed and blended until fine and smooth:
Back in the pot to cook some more:
Finished with a tiny bit of cream (which this really didn't need actually), some cognac, and some cayenne pepper:
Grilled cheese started with Dijon mustard butter for the outside:
Cheeses were Gruyere and Brie:
Mixed into a spread along with some chives and a touch of Vermouth:
Preparing to grill:
And here was dinner last night:
Very tasty with a glass of red wine...
Made the soup using canned tomatoes that we removed the liquid from then roasted:
Onions, little tomato paste, and some allspice getting some colour:
Now all the juice, some chicken stock, and roasted tomatoes are cooking:
Solids removed and blended until fine and smooth:
Back in the pot to cook some more:
Finished with a tiny bit of cream (which this really didn't need actually), some cognac, and some cayenne pepper:
Grilled cheese started with Dijon mustard butter for the outside:
Cheeses were Gruyere and Brie:
Mixed into a spread along with some chives and a touch of Vermouth:
Preparing to grill:
And here was dinner last night:
Very tasty with a glass of red wine...
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Tako Yaki
·Tonkatsu, Japanese cutlet.
Made from Kuro-Buta, Japanese black haired pig out of Kagoshima Prefecture.
Made from Kuro-Buta, Japanese black haired pig out of Kagoshima Prefecture.
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Charlemagne1333
·Clam linguine
I even ate the shells that didn’t open - cuz that’s the kind of guy I am 😁
I even ate the shells that didn’t open - cuz that’s the kind of guy I am 😁
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Archer
··Omega Qualified WatchmakerTomato Galette...
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flw
··history nerdMrs. flw is out of town visiting family, so she's not here to tell me not to eat fettuccine Alfredo.
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flw
··history nerdI'm on a pasta binge, apparently. Tonight was shrimp and linguine Fra Diavolo. The first step, which I did yesterday, was to make the sauce: two 28-ounce cans of San Marzano tomatoes, pureed in the Cuisinart with about thirty cloves of sauteed garlic, then simmered with a half cup of Chianti, some chopped fennel, a teaspoon of red pepper flakes, salt and pepper:
Step two involved about a dozen jumbo shrimp, salted and peppered:
I sauteed those in butter and olive oil, added another few cloves of garlic, some more red pepper flakes, a half cup of white wine, a chopped red onion, and half the arrabbiata sauce, along with some julienned basil and chopped parsley. Then I tossed it with a pound of linguine:
The results were pretty good - but spicy!
Step two involved about a dozen jumbo shrimp, salted and peppered:
I sauteed those in butter and olive oil, added another few cloves of garlic, some more red pepper flakes, a half cup of white wine, a chopped red onion, and half the arrabbiata sauce, along with some julienned basil and chopped parsley. Then I tossed it with a pound of linguine:
The results were pretty good - but spicy!
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SkunkPrince
·
Frittata, kielbasa, mixed mushrooms, onions, yellow pepper.
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Watch my Whisky
·
Washed down with a lovely pinot gris.
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flw
··history nerdNot dinner, but yesterday's lunch: a simple charcuterie plate with prosciutto, speck, pâté, Vermont cheddar, olives, two kinds of crackers, and an amazingly ripe sliced peach.
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Darlinboy
··Pratts! Will I B******S!!!
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Archer
··Omega Qualified WatchmakerI live in a "1 stop light" community, so we don't have a lot of amenities around us. In the 25 years we have lived where we are, we have occasionally visited the one restaurant that is right at that single stop light. In the past it has been typical fare, mostly meat and potatoes sort of things. The bright spot was the all you can eat lake Perch in season, but since I'm not a big eater I rarely got my money's worth out of that. Still the Perch was great.
Not long before the pandemic the people that owned it retired, and some others took it over - very bad timing to be honest. In any case they have somehow managed to make it through the pandemic so far, and to our surprise we found out not too long ago that it is now an Indian restaurant. So last night we ordered take out from them:
Chicken Tikka Masala, Vegetable Korma, Jeera Rice, and some garlic Naan. It was very tasty, and a nice change from what they used to serve. They still have a menu of regular items too, which I think is a good idea as they can serve those more interested in traditional fare.
Not long before the pandemic the people that owned it retired, and some others took it over - very bad timing to be honest. In any case they have somehow managed to make it through the pandemic so far, and to our surprise we found out not too long ago that it is now an Indian restaurant. So last night we ordered take out from them:
Chicken Tikka Masala, Vegetable Korma, Jeera Rice, and some garlic Naan. It was very tasty, and a nice change from what they used to serve. They still have a menu of regular items too, which I think is a good idea as they can serve those more interested in traditional fare.
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arkman
·
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Tako Yaki
·just at an simple Taiwanese food stall in Japan ...
Casual, tasty and cheap!
Fried Vegetables
Miso Ramen
mouthwatering Taiwanese chicken.
Herbs, chili and spices fried in sesame oil over cold steamed chicken and crushed cucumbers...
great in hot summers!
Casual, tasty and cheap!
Fried Vegetables
Miso Ramen
mouthwatering Taiwanese chicken.
Herbs, chili and spices fried in sesame oil over cold steamed chicken and crushed cucumbers...
great in hot summers!