What's for dinner?

Post by **CovenantJr** » Tue Mar 18, 2008 1:06 am

Wyldewode wrote:That sounds good, Mortice!

I'm having fish and chips. . . er, fish and "tater tots." I wasn't in the mood to cook, yet pbj didn't sound either. So throwing frozen stuff in the oven to bake sounded like a good compromise.

Great. Now I want fish and chips.

Post by **Wyldewode** » Tue Mar 18, 2008 1:46 am

Sowwy.

Post by **Prebe** » Tue Mar 18, 2008 12:09 pm

Thanks Menolly. I always thought that "corned" meant that it was in some way "enriched" with plant-protein or flour. I'm relieved to see that is actually means "brine cured". A technique we use a lot for brisket, but also for other cheaper cuts of beef and for poltry (ducks and geese) before broiling or boiling.

It looks fantastic btw!

YouTube · Post by **Menolly** » Tue Mar 18, 2008 1:18 pm

Prebe wrote:Thanks Menolly. I always thought that "corned" meant that it was in some way "enriched" with plant-protein or flour. I'm relieved to see that is actually means "brine cured". A technique we use a lot for brisket, but also for other cheaper cuts of beef and for poltry (ducks and geese) before broiling or boiling.

It looks fantastic btw!

*nodding*

With their love for herring, I expected the Danes to be into "corning" their meats. I was surprised you didn't know it, but apparently it's terminology, not technique, that's unknown.

We soak poultry, pork, and shellfish in brines before cooking, but those are a shorter time frame than the "pickling" brine used for corned beef I think. Corning a brisket can take a week to 10 days, depending on the thickness of the cut. I buy my corned beef already corned.

...btw...

I used my new Set 'n Forget crockpot for this. I am one happy camper.

Post by **Prebe** » Tue Mar 18, 2008 2:10 pm

Menolly wrote:but apparently it's terminology, not technique, that's unknown.

That and prejudice. I have come to suspect the worst from the US when it comes to "denaturing" food

A prejudice that you are breaking down a little every day

Menolly wrote:I used my new Set 'n Forget crockpot for this. I am one happy camper.

Ahhh, crockpot-schmuckpot...

Your heat must indeed be VERY low (sub boiling point), since the veggies don't look totally desintegrated after that long cooking-time.

Post by **JazFusion** » Tue Mar 18, 2008 3:32 pm

Making a Cubana cena tonight. Mojo roasted pork, shredded, then served in corn tortillas with black beans. No plantains!! They didn't have any at the grocery store! I'm very sad.

Post by **thefirst** » Tue Mar 18, 2008 3:52 pm

Finally going to make my stir fry tonight, if I have to sit on a stool to do it.

YouTube · Post by **Menolly** » Tue Mar 18, 2008 5:25 pm

Prebe wrote:Ahhh, crockpot-schmuckpot...

Your heat must indeed be VERY low (sub boiling point), since the veggies don't look totally desintegrated after that long cooking-time.

Oh...that picture is a stock picture found doing a search on google images. But mine does look similar...

Post by **aliantha** » Tue Mar 18, 2008 7:48 pm

I'm a lousy Irish lass. I like neither corned beef nor cooked cabbage, and I can take or leave potatoes. For St. Patrick's Day dinner, we had turkey meatballs, brown rice and steamed broccoli.

JazFusion wrote:Making a Cubana cena tonight. Mojo roasted pork, shredded, then served in corn tortillas with black beans. No plantains!! They didn't have any at the grocery store! I'm very sad.

Mmmm. Te amo la comida cubana! There's a restaurant near my work (really, a booth in a food court) that sells Cuban food. I always get ropa vieja when I go there, and sometimes a side of fried yuca. Oh baby.

Anyway. Tonight, I have promised Batty that I will make three-cheese tortellini (made by my good friends at Barrilla

).

Which reminds me: Awhile ago, I bought a newfangled thing -- a wedge of Kraft Parmesan cheese in a grater device. The cheese was supposed to be good for several months. However, we noticed over the weekend that the wedge had developed mold spots. And there's no way to open the grater without breaking the bloody thing (they don't want you reusing it). So...out it went. It was cool while it lasted....

Post by **Wyldewode** » Wed Mar 19, 2008 12:47 am

Ali, just not eat enough cheese!

When my best friend had her baby, her MIL went out and bought them groceries, and came home with one of those. It's pretty nifty!

Jaz, I've never eaten cuban food, but it sounds delicious!

I had fish and potato-things again. So very easy when I don't feel like cooking.

YouTube · Post by **Menolly** » Wed Mar 19, 2008 5:25 am

*sniff*

The one thing I loved about working at MIA back in the day was being a 10 minute drive from The Vizcaya in Little Havana. Now that was Cuban food!

Post by **Skyweir** » Wed Mar 19, 2008 10:22 pm

dinner .. last night scrambled eggs on toast ... who knows what culnirary delight await tonight?

Post by **Wyldewode** » Thu Mar 20, 2008 3:26 am

Mediterranean Pizza and cheese sticks tonight!

Mediterranean Pizza
1 can refrigerated breadsticks
4 oz feta cheese
4 oz cream cheese
1 tsp oregano
1/4 cup chopped artichoke hearts
1/3 cup chopped calamata olives
1 tomato, seeded and diced
1/3 cup quartered cucumber slices
1/4 cup thinly sliced red onion
1/4 cup vinaigrette or greek salad dressing

Separate breadsticks and coil onto a baking stone. Use a rolling pin to roll until seams disappear. Mix feta, cream cheese and oregano until smooth. Add artichoke hearts and stir until well combined. Spread cheese mixture over breadstick dough and bake for 15 minutes until crust is lightly browned. Meanwhile, combine vegetables and vinaigrette and let marinate. Remove pizza from the oven and top with marinated vegetables.

Post by **aliantha** » Thu Mar 20, 2008 5:06 pm

Hey, even *I* could make that!

Today's the spring equinox -- Ostara to us Pagans. So we're doing Easter dinner tonight. Nothing elaborate since I'm working today: turkey ham, mashed potatoes, some kinda veggie (probably broccoli), Pillsbury crescent rolls, and Cadbury mini-eggs for dessert. Somebody's gonna ask me about a glaze for the ham, right? Hmm, dunno. Might see if I have some apricot preserves -- if so, I could mix in some ground cloves and call it done.

Post by **Skyweir** » Sun Mar 23, 2008 10:55 am

niice ali!!! ..

.. man-recipe quiche and my best carrot salad with lettuce and tomatoes .. totally scumdidliumptious!

that pizza looks good too .. i love mediterranean pizza .. and that recipe looks good

Post by **Wyldewode** » Sun Mar 23, 2008 11:10 pm

Mmm.. . quiche! I may have to make one now!

And while we're on the subject. .. exactly what is man-recipe quiche, Skyweir?

Post by **Worm of Despite** » Mon Mar 24, 2008 12:40 am

Five cups of deep, dark Colombian with Instant Breakfast mixed in.

Post by **Skyweir** » Mon Mar 24, 2008 2:33 am

re: book titled 'real men dont eat quiche'

sky-mate makes and eats only man-quiche

lol

actually its regular quiche ..

good and yummy to the core .. if quiche had a core that is

Post by **thefirst** » Mon Mar 24, 2008 10:37 pm

I'm in the mood for something foreign, any suggestions?

Post by **Skyweir** » Tue Mar 25, 2008 3:52 am

thai tom yum soup .. combination laksa with lots of fresh herbs ..

indian vindaloo .. butter chicken .. dahl .. garlicy cheesey naan bread .. raita and mint yoghurt sauce

.. itallian pizza lasagne .. chicken and avocado fettucinni with garlic cream sauce and garlic bread

malay curries .. penang beef .. .. vietnames .. nice fresh viet salad .. with fresh mint and coriander and sticky rice

greek bbq .. middle eastern .. kebabs humous .. yummy dips .. lots of garlic ..

ok i'm spent

for now

will return when i can think of more ideas ..

Kevin's Watch

Kevin's Watch

What's for dinner?