HungryChris

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About HungryChris

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    Connecticut

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  1. Lunch! What'd ya have? (2017)

    Inspired by @Shelby's recent artichoke post on the dinner thread, along with a discussion I recently listened to on NPR about fried artichokes, I bought one today. I cut off the Top 1 1/2 " and plucked off the leaves down to the pale yellow ones and trimmed off any dark colored outside on the body and stem. Then I sliced it into 6 pieces along the stem axis and removed the choke. I sliced each piece in half again to get bite sized pieces and pan fried it in olive oil and salt and pepper. I fried it until the edges were crispy brown and served it with a spicy lemon garlic aioli. The next time I make dinner out of apps, this will be one of them. Really quite good. HC
  2. Dinner 2017 (Part 4)

    Deb and I both like corned beef, so when it was on sale for St Patty's, I went all in. I took a flat cut out of the freezer the other day and last night we had it for dinner. The potatoes were a little over cooked to my taste, but this is the way Deb likes them. The corned beef, water to cover, cider vinegar, bay leaves, spice packet and a good quarter cup of Crystal hot sauce were in the instant pot for 90 minutes at high pressure with natural release. It went into a warm oven wrapped in foil. The potatoes, carrots and cabbage went into the pot with the same "juice" for 10 minutes at high pressure with natural release. The leftover sliced corned beef, potatoes and carrots went with Deb to work for lunch (she will not heat cabbage in the micro at work), and we have a nice piece of beef leftover for sandwiches. HC
  3. Dinner 2017 (Part 4)

    More chef salads last night. These included leftover chicken salad. HC
  4. I worked on a horse farm as a kid. We cleaned out the stalls every day and spread it on the hay fields, but it was free to anyone who wanted it. Oddly enough, this farm I get the compost from, buys it from somewhere else and sells it in the spring. They do load it with a loader for you, which is worth something. The difference it makes in the garden is remarkable. I tilled it in this morning. I don't normally park on the lawn, but we are having a garage built behind the house and it seems like we are always in the way. I think you can see the evidence all over the driveway! HC
  5. Dinner 2017 (Part 4)

    We do break out the reds from time to time, but it's usually on a special occasion. I managed a restaurant for a few years and the sight of those "rose wood handled " steak knives after they have been through the dishwasher several times a night still puts me off. HC
  6. Dinner 2017 (Part 4)

    Last night was steak night. An abundance of fresh cut chives mixed with sour cream, made the baked potato a costar. HC
  7. Some years ago, after watching a documentary about the Dabbawala lunch delivery system, I happened to spot this at a yard sale and, like Anna, had to have it. We use it for cold salads for picnic lunches at the Brimfield, Ma. flea market / antique show. Not real practical, but fun . HC
  8. Breakfast! 2017 (Part 2)

    Scrapple, like beef tongue and head cheese were things I was introduced to at a very early age, before I developed any of the taboos that stalk many of us in life, and I am grateful to this day for that, but I do have a thing about herring that allows me to relate. The first time I tried to cook fresh sardines, I was so overpowered by them in the cleaning process, that they ended up buried in the garden. I was able to pull it off the second time around and now fresh sardines are something I seek out so change is not impossible. HC
  9. I took my little trailer to a local farm that sells composted cow manure on Saturday mornings. I got 2 yards and spread it on the garden and shrubs. When it get a little drier I will till it in. It worked wonders on the garden last season. HC
  10. Breakfast! 2017 (Part 2)

    If eggs and toast are classmates, scrapple and hot salsa are serious lovers that turn the hot sauce into mere bystanders. While I'm on the subject of scrapple, I have taken the liberty of documenting my current approach. In the past, I would buy it frozen and thaw it out and then be forced to consume the lot rapid fire. Now I thaw it, freeze it and repackage it in IQF fashion. HC
  11. Dinner 2017 (Part 4)

    Fresh local sea scallops, Shelby fries (thanks again for the great method, @Shelby) Maytag blue cheese slaw, leftover potato and cucumber salads. I made a small batch of hot salsa tartar sauce for myself, but Deb, the purist, went with ketchup. HC
  12. It looks a bit like a Mumbai lunch box that would be delivered by a Dabbawala. HC
  13. Dinner 2017 (Part 4)

    Spatchcock chicken, Dijon mustard, Italian dressing, copious amounts of garlic powder, salt and pepper. This was grilled at 375 over indirect heat for 1 1/2 half hour. A cucumber salad was the only side. Anything else would have just been leftovers. HC
  14. Dinner 2017 (Part 4)

    Chef salads last night. HC
  15. Lunch! What'd ya have? (2017)

    We observed the fried clam season opener today. If I had driven up to Ipswich or Essex, MA and had these, I would have been disappointed, but these were passable in Moodus, CT. ....And yes, @rotuts, WBC! HC