What's for dinner?

Post by **sgt.null** » Mon Jul 25, 2011 4:43 am

had bison at the restaurant before we waded in the river at e-fest. enjoyed it. the breed them for that purpose so i have no problem with it. have tried ostrich and elk as well. enjoyed. i like a certain amount of gamey flavor.

if we have ever visit lore (and i am really trying to work it out) i have promised to try kangaroo.

Post by **Savor Dam** » Mon Jul 25, 2011 5:39 am

Ah, yes, The life of a ranched bison. While the wild has its attractions, may I come back as a bull in such a situation and remain so...for heifer and heifer!

Much as I am glad you spoke up about having sampled those other varieties of game, Sarge...you are braver than I am!

Post by **sgt.null** » Mon Jul 25, 2011 5:42 am

all flesh is meat

not brave. just enjoy God's tasty critters. i won't eat aligator or octopus, having worked with them i can't bring myself to do it. the gator i may try eventually. but it makes me ill to even them prepare octopus. i really liked the two i worked with, esp the first, the female.

YouTube · Post by **Menolly** » Mon Jul 25, 2011 6:03 pm

Savor Dam wrote:My first reaction was along the lines of "bite me", but I suppose I ought not quail at the thought that you, the quintessential Gator, are fond of game.

ayeup.

I've had and enjoyed bison, llama, emu, ostrich, water buffalo (different from bison), quail, frog, venison, and even alligator tail. It's all good!

Probably some other game as well, but the recollection of what eludes me at the moment.

Post by **Savor Dam** » Mon Jul 25, 2011 6:41 pm

One is reminded of your two-syllable pronunciation of "meat", emphasizing both the "mmm" and the "eat." You have some strong preferences about how it is prepared, but you will apparently consume just about any variety of flesh.

Post by **Linna Heartbooger** » Mon Jul 25, 2011 7:48 pm

Menolly wrote:Linna, that photo of the swisschard is gorgeous.

Thank-you! My google-images-searching skillz make me seem rather artistic some days!

Also- yup, rhubarb has the poisonous leaves!
You wouldn't confuse the two though, if you saw each of them.

Thanks for reminding me rhubarb exists... I kinda forgot about it.
My husband's parents had a HUGE rhubarb patch behind their house before they sold it.

Savor Dam wrote:I was not confused. My only quibble was that I am accustomed to it being two words (swiss chard) rather than two.

The photo makes it look like technicolor celery, but I usually find it be be more like a paler curly kale.

oh yeah... that was just me making it one word due to laziness or typo.
I see the "technicolor" varieties pretty often around here!

Post by **aliantha** » Fri Aug 26, 2011 12:32 pm

I was pretty impressed the dinner I turned out last night.

Tilapia topped with lemon juice, bread crumbs, and some Italian seasoning and cheese (Parmesan, Romano and Asiago); French-cut green beans with almonds; and whole-wheat couscous. It probably took 15 minutes to prepare -- I nuked the fish and the green beans, and made the couscous on the stove. Go me!

Post by **stonemaybe** » Fri Aug 26, 2011 7:10 pm

I attempted a white wine sauce pasta dish tonight.

It was ok but the chili won. 1 chili, 6 cloves of *fine* French garlic, a double handful of fresh basil and various bits. Could have saved myself 15mins prep and just put the chili in

Post by **deer of the dawn** » Fri Aug 26, 2011 8:03 pm

I'm into Middle Eastern food lately. Last weekend I made Chicken Shawarma and it rocked. Tonight though, leftover pizza, washed down with Zobo.

My "life list" of strange flesh includes rabbit, antelope, escargot, porcupine, baby octopus, and chingeh; a flying insect that comes out of the ground after rain in Nigeria.

Post by **feanor** » Tue Aug 30, 2011 12:10 pm

Ayup All...

Simple Steak and Chips, washed down with Grolsch Lager... Chunky English chips mind. Unpeeled.

Post by **aliantha** » Tue Aug 30, 2011 1:02 pm

Unpeeled chips are the best. All the nutrients are in the peel.

Post by **feanor** » Tue Aug 30, 2011 3:12 pm

Hi Aliantha...

Strange isn't it ? about the nutrients beingin the bit we usually throw away...

Do you have any opinion about changing the chips to Meican spiced Wedges ?

Post by **Savor Dam** » Tue Aug 30, 2011 6:11 pm

I am always in favor of Spice...

Post by **stonemaybe** » Tue Aug 30, 2011 6:16 pm

A wonderfully successful experiment for dinner last night, finished off for lunch today

quartered 2 red onions and sprinkled with garlic infused olive oil and into the oven. They were joined about 20 mins later by cubed aubergine (inch a side), 5 whole chestnut mushrooms, 2 chunkily chopped courgettes from the garden (I make a FANTASTIC bee!), and about 15 cherry tomatoes. All olive oiled and salt and peppered.

Put on a big pan of fettucini pasta.

Crushed and chopped 6 cloves of garlic, finely sliced one chili (also from garden

), fried them for 20 secs then added about a third of a bottle of a nice white wine. Got that nice and hot and reduced it for a few mins, then chucked in some lovely cold water prawns.

When they were cooked, transferred roasted veg to pan, drained and added the pasta too, mixed it up well over a low heat for a couple of mins, and served.

Probably nothing too special for you chefs, but I've never used white wine as a pasta sauce base before so i was delighted it turned out so gorgeous!

Post by **aliantha** » Tue Aug 30, 2011 7:48 pm

feanor wrote:Hi Aliantha...

Strange isn't it ? about the nutrients beingin the bit we usually throw away...

Do you have any opinion about changing the chips to Meican spiced Wedges ?

Other than that it sounds really tasty? No.

I'd use cumin and oregano (or cilantro) for sure. Seems to me there's something else -- garlic, maybe? A dash of hot sauce if you're into that. Or fry the potatoes on top of the stove with the seasonings and some onion and red pepper strips.

And I'd likely put a couple of tablespoons of good salsa on the steak.

Post by **DoctorGamgee** » Tue Aug 30, 2011 8:44 pm

deer of the dawn wrote: My "life list" of strange flesh includes rabbit, antelope, escargot, porcupine, baby octopus, and chingeh; a flying insect that comes out of the ground after rain in Nigeria.

What an interesting list. Mine would include cuttlefish served in its own ink, rabbit, javalina, squirrel, deer, aligator, escargot, octopus, and cicada. After that, Crawfish seems tame, even when you go to a Louisiana boil and peel and eat them (as opposed to haveing them in etufee...).

Post by **feanor** » Wed Aug 31, 2011 11:37 am

aliantha wrote:
feanor wrote:Hi Aliantha...

Strange isn't it ? about the nutrients beingin the bit we usually throw away...

Do you have any opinion about changing the chips to Meican spiced Wedges ?
Other than that it sounds really tasty? No. I'd use cumin and oregano (or cilantro) for sure. Seems to me there's something else -- garlic, maybe? A dash of hot sauce if you're into that. Or fry the potatoes on top of the stove with the seasonings and some onion and red pepper strips.

And I'd likely put a couple of tablespoons of good salsa on the steak.

Hi Aliantha...

Well, that sounds nice for the next time and I prep fresh chips instead of Oven. I did have some small potatoes for slicing, but I'd forgotten it was Vet night for one of the cats, so I did that instead, and got home too late to do anything else but Basic. Still, my Steak was nice and juicy, and with a coupla beers and a Cider. I was well full.

Tonight is cheesy Mashed potatoes and Bacon...

Thanks for the tips though.

Post by **aliantha** » Mon Sep 19, 2011 1:53 am

A belated "you're welcome," feanor.

I think I'm going to quit buying bags of frozen "stir-fry vegetables" and go back to making my own concoctions. The bag tonight was supposed to include broccoli, but the only broccoli I saw were chunks of stems.

Mostly it contained carrots and sugar snap peas, neither of which I would consider traditional for Chinese food. Bah.

Oh -- I cooked it up with chunks of chicken breast and my usual soy-ginger-garlic sauce. Served over Trader Joe's jasmine brown rice. *That* part, at least, was fine.

Post by **sgt.null** » Mon Sep 19, 2011 5:34 am

turkey bratwurst - red peppers (sweet), yellow peppers (sweet), orange peppers (sweet), mushrooms, onions. spicy mustard. coke zero.

YouTube · Post by **Menolly** » Mon Sep 19, 2011 2:06 pm

Looks like my plan to do the curried tofu is on hold for today, as the tofu is taking its sweet time defrosting. I still have some planned over beef and crimini stroganoff from last week's rib roast and southern-style green beans. I'll do those again tonight and hope the tofu is ready by tomorrow.

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What's for dinner?