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Post by Marty on May 23, 2023 18:52:39 GMT -5
Some nice thick Iowa chops, mashed potatoes and *green beans.
* Might as well keep todays trend going.
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Post by billhammond on May 23, 2023 19:14:32 GMT -5
Pagoda's green beans were really good, the fried fish was quite good and the dumplings were meh, but I just warmed up the leftovers at home, and Sriracha brought everything alive.
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Post by howard lee on May 23, 2023 19:27:28 GMT -5
Since we don't have a kitchen at the moment, we kept it simple. My wife borrowed a friend's kitchen upstairs and prepared Beyond Burger meatballs and penne for the kid, along with some green beans. We had some local rotisserie lemon herb chicken and a salad with green beans, mesclun greens, daikon radish, cherry tomatoes, and cucumber, washed down with some nice filtered aqua pura.
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Post by Village Idiot on May 23, 2023 21:11:10 GMT -5
That was simple?
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Post by howard lee on May 24, 2023 5:47:34 GMT -5
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Post by millring on May 24, 2023 16:37:38 GMT -5
Dar fixed an amazing thing that to refer to it as "macaroni and cheese" understates it badly.
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Post by Marty on May 24, 2023 17:54:51 GMT -5
I thinks it's going to be pancakes. I know many of you prefer to make the batter from scratch but I think Krusteaz Complete works just fine. Light, fluffy, tasty and all you need is water. My Mother's pancakes weren't breakfast, they were punishment.
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Post by Hobson on May 24, 2023 19:10:40 GMT -5
Tonight is grilled veggies. Last night was grilled swordfish with salsa fresca, guacamole, and corn tortillas.
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Post by John B on May 24, 2023 20:22:52 GMT -5
Dar fixed an amazing thing that to refer to it as "macaroni and cheese" understates it badly. I slathered a radio with honey. I call it Marconi and bees.
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Post by Village Idiot on May 24, 2023 21:28:59 GMT -5
I know many of you prefer to make the batter from scratch I don't. For pancakes, which I have about once a year, nothing beats a boxed mix. Those are the best no matter the brand.
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Post by howard lee on May 25, 2023 6:31:42 GMT -5
I thinks it's going to be pancakes. I know many of you prefer to make the batter from scratch but I think Krusteaz Complete works just fine. Light, fluffy, tasty and all you need is water. My Mother's pancakes weren't breakfast, they were punishment.
Folding in beaten egg whites makes them extry fluffy. The offspring and I like that. Sometimes we use a mix. Sometimes we make them from scratch. Waffles, too!
Photograph by Howard Lee
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Post by jdd2 on May 25, 2023 6:48:35 GMT -5
No pics, but made two things tonight. One was this pasta, with some bell pepper and sun dried tomatoes added: www.errenskitchen.com/creamy-tagliatelle-mushrooms/ One comment said it was too dry, so I kind of made it as indicated but with 170g of tagliatelle (instead of 225). On the side was an easy new one: www.gimmesomeoven.com/baked-chicken-breast/ Two biggish breasts, skinned, brined as it says, then salt/pepper/garlic powder, pretty much as it says. 220ºc for 20min was fine. I sliced the breast lengthwise into thirds to thin them out to cook evenly. It was plenty for two, and several pieces of chicken leftover for lunches, or maybe one sliced up for salad garnish tomorrow.
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Post by billhammond on May 29, 2023 19:58:58 GMT -5
Half of a Reuben tonight, on a proper rye bread, from Maverick's Roast Beef just down the street. I delete the Russian dressing, though, as the kraut seems like more than enough.
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Post by Village Idiot on May 29, 2023 20:12:19 GMT -5
Smoked baby back ribs, And a version of very slow cooked in the Dutch oven baked beans that I continue to experiment with.
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Post by Marty on May 29, 2023 20:31:27 GMT -5
A Little Oven pizza that we bought frozen. Medium cheese pizza is $5 Sausage pizza $6. Fantastic.
Followed shortly after by strawberry shortcake.
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Post by millring on May 29, 2023 20:41:31 GMT -5
BLT, potato salad, fruit salad (watermelon, pineapple, blueberries, strawberry).
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Post by t-bob on May 29, 2023 21:31:00 GMT -5
I usually buy something really good like 2" chops lamb, spinach with eggs, rosemary mint sauce, any garlic, finger potatoes, aspgurus slather butter.
Don't do anything because I can't taste anything. I usually have 200 bite my mouth and I can smell and "taste the first one".
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Post by Cosmic Wonder on Jun 2, 2023 19:22:23 GMT -5
Fried rice, with shrimp and veggies.package sauce doctored with garlic pepper, oyster sauce and soy. Because.
Mike
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Post by paleo on Jun 2, 2023 20:21:06 GMT -5
A cup of hot and sour soup, house chowmein, hot tea and a fortune cookie, from the Lotus restaurant in Vinton.
I have vanilla bean icecream and Bailey's that will be my late night snack.
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Post by david on Jun 2, 2023 20:58:58 GMT -5
I had this salad at "Nancy's House" and it was delicious. I have put it together tonight but might need to wait till tomorrow for the dressing to develop:
Nancy's Summer Salad
1 large ripe avocado, cut into 1-inch pieces 1 large tomato, skinned (put in hot water for 30 seconds before skinning - skin keeps tomato from absorbing sauce) 1 cucumber, peeled and cubed 6 or so small mushrooms, cleaned and quartered Dressing is salt, pepper, vineger (any kind) and a spritz of olive oil Toss and put in fridge--it will make its own dressing (the avocados dissolve) Stir occasionally. Serve within an hour or so of when the dressing/juice turns green
If it is ready tomorrow I will add it to our steak dinner. Hopefully my substitute of New York steak for rib-eye will work:
Reverse Sear Ribeye Steak Prep Time 10 minutes Cook Time 1 hour 10 minutes Resting Time 10 minutes Total Time 1 hour 30 minutes
Nutrition Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1745mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 1mg
2 16 ounce 1 ½ inch Thick Ribeye Steaks; ½ tablespoon Kosher Salt; ½ tablespoon Coarse Black Pepper
1. Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)
2. Preheat smoker to 225 degrees F and remove the steak from the fridge.
3. Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour. Go by internal temp - not by time.
4. Prepare your cooker for direct heat targeting 500 degrees F over the direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.
5. Place the steak over the direct heat for about 3 minutes. You're looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (some may want to re-season at this point, it's up to you. We don't. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It's easier to add salt and flavor later rather than taking it away)
6. Flip the steak for another 3 minutes until the IT reaches your desired doneness, we like 125 degrees (F) for rare. Let rest for 10 minutes with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.
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