What's for dinner?

Post by **stonemaybe** » Fri Jul 22, 2011 11:27 pm

What's swisschard?

YouTube · Post by **Menolly** » Fri Jul 22, 2011 11:38 pm

Thanks for asking, Stone...
???

Post by **Linna Heartbooger** » Fri Jul 22, 2011 11:47 pm

oh right! I hadn't heard of it either till my husband introduced me to it about 5 or 6 yrs ago.

Post by **stonemaybe** » Sat Jul 23, 2011 12:01 am

Ah! ok - I've heard of chard, is swisschard a variety or is it a geographical different term?

It sounded like a cheese to me - I was thinking gruyere

YouTube · Post by **Menolly** » Sat Jul 23, 2011 1:07 am

Stonemaybe wrote:Ah! ok - I've heard of chard, is swisschard a variety or is it a geographical different term?

Again, thanks for asking, Stone. I too have heard of chard but not swisschard. From the description of the planned dish I was thinking it was in the chard family though.

Linna, that photo of the swisschard is gorgeous.

Post by **Savor Dam** » Sat Jul 23, 2011 1:14 am

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.

YouTube · Post by **Menolly** » Sat Jul 23, 2011 2:02 am

The red stems make me think of rhubarb, which I believe has poisonous leaves, right? I would be very nervous cooking the leaves off of the red stemmed swiss chard, unless I was positive it wasn't rhubarb...

Post by **Cameraman Jenn** » Sat Jul 23, 2011 4:33 am

I made swiss chard today. It was delicious. I chopped it and steamed it in butter and a tiny bit of cider vinegar with salt. I served it alongside a piping hot pile of cheese grits covered with all day slow cooked port shoulder in verde sauce. The SF version of collard greens. It was succulent.

Post by **Dread Poet Jethro** » Sat Jul 23, 2011 5:07 am

You like port shoulder?
You should try starboard shoulder;
It's even better!

Post by **Savor Dam** » Sat Jul 23, 2011 5:13 am

Is that "right", Jethro?

In any case, greens and grits
Sound really good, Jenn!

Post by **sgt.null** » Sat Jul 23, 2011 7:18 am

cheese and crackers, summer sausage.
grapes, fresh cherries.
blueberry walmart water.

Post by **stonemaybe** » Sat Jul 23, 2011 8:27 am

Yesterdays venison and red onion burgers were so good I may have to go out and buy some more today

Post by **sgt.null** » Sat Jul 23, 2011 9:05 am

i'm guessing burgers?

Post by **aliantha** » Sun Jul 24, 2011 12:44 am

Or maybe cow skulls and skins, for your authentic Western decor. Otherwise, eww.

Rooted through the pantry tonight to come up with something different for dinner. Ended up with a brown rice dish featuring canned diced tomatoes, the other can of chopped olives that I bought by mistake

, chicken broth, green onions, fresh rosemary and fresh oregano from the plants on the windowsill, cubed chicken breast, and a few other spices. Topped with parmesan/romano cheese (tho I wished I'd had real cheese and not the grated junk). It wasn't too bad.

YouTube · Post by **Menolly** » Sun Jul 24, 2011 2:12 am

Sounds yummy, ali!

How are you and Magickmaker handling the "no face" issue when you fix meals for the two of you? Or am I thinking of Batty?

Post by **aliantha** » Sun Jul 24, 2011 2:22 am

It's Magickmaker. She's not vegetarian (I think that's what you meant by "no face"). She just won't eat beef or pork (or bison or...). Chicken and turkey are fine, as is most fish -- she loves tuna. She'll eat some seafood but not shrimp. She's good with eggs and cheese, too, and beans.

Our defaults have been chicken and tuna. I get a little tired of chicken but am dealing with it so far. She doesn't object if I order beef or pork when we eat out, so that's basically what I've been doing. At some point, tho, I'm gonna want a home-cooked pork chop.

She may have to make her own dinner that night....

Post by **Savor Dam** » Sun Jul 24, 2011 6:10 am

Naturally, I applaud Magickmaker's reluctance to partake of bison...

Post by **stonemaybe** » Sun Jul 24, 2011 10:53 am

From the bbc food site, re Swiss chard:

This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. The taste is rich, complex and robust. Think of chard almost as two vegetables in one as both the leaves and stems can be used. Swiss chard is popular in Italian and French cooking.
Swiss chard is also called chard, leaf beet, seakale beet, white beet and spinach beet. Different varieties may have red, pink, white or yellow stalks, rub chard has red ribs, for example

I'm determined to get my hands on this and try preparing it with some Gruyere cheese

YouTube · Post by **Menolly** » Mon Jul 25, 2011 1:49 am

Savor Dam wrote:Naturally, I applaud Magickmaker's reluctance to partake of bison...

A shame, as a good bison steak or burger is a real treat...

Post by **Savor Dam** » Mon Jul 25, 2011 2:05 am

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.

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What's for dinner?