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HungryChris

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Everything posted by HungryChris

  1. HungryChris

    Dinner 2018

    Papperardelle with Bolognese and a fresh garden salad. HC
  2. HungryChris

    Dinner 2018

    Korean BBQ wings (at Deb's request), seasoned garden tomatoes and deviled eggs. HC
  3. HungryChris

    Dinner 2018

    I also believe the engine sound was that of an American V8, that was dubbed in. HC
  4. HungryChris

    Breakfast! 2018

    Fried egg, baby Swiss cheese and a fried zucchini round. This was one of those squash that hides in the garden until it's just too big to miss. I fried up 2 slices, one to put in this sandwich and one to have by itself. I have to admit I was a bit skeptical about it, but it was pretty darn good! HC
  5. HungryChris

    Dinner 2018

    Pork tenderloin schnitzel sandwiches with lettuce and tomato on snowflake rolls with a bit of mayo. On the side we had one of Deb's favorite summer salads with fresh garden tomatoes and cucumbers in a garlic, dill mayo sauce. The farm stand corn from down the street was almost over kill, but we powered through half of it. HC
  6. HungryChris

    Breakfast! 2018

    SLT (scrapple lettuce and tomato) on a toasted snowflake roll. HC
  7. HungryChris

    Dinner 2018

    Caesar salad and Korean BBQ wings. Followed by strawberry shortcake. HC
  8. Since the Aldi nearest me is closed for expansion, and I have become dependent on them for quite a few items, I made the modest road trip up the highway to another of their stores, and planned my subsequent shopping in that same area. I scored half gallon canning jars at a new place called Runnings and will process the abundance of cukes I find myself with using them. Once I got home, and put the car away, lunch (with a beer) was the order of business, and ramen was it's name'o. HC
  9. HungryChris

    Dinner 2018

    We had some fantastic corn on the cob from an honor system stand at a dairy farm down the road and my version of a legendary salad from this area in years past, the Hughie's "Love Salad" and garlic bread with the requisite copious amount of garlic. https://www.theday.com/article/20171023/NWS01/171029762 HC
  10. The last of my mortadella, some thick cut marinated zucchini ribbons, baby Swiss cheese, roasted peppers on Tuscan bread with mayo and Dijon mustard. This basic combination in a sandwich remains one of my high flyers and I have come to realize that the marinated zucchini really helps keep it in the air, for me. HC
  11. I set this gallon of brine pickles on its journey to become half sours this morning, using @kayb's method. Looking forward to trying them out. HC
  12. Two 'little' sliders with slices of corned pork tongue and Dijon mustard topped with some Greek salad left over from last night. HC
  13. HungryChris

    Dinner 2018

    Greek salad, zucchini cooked in foil on the grill with olive oil, garlic, S&P and grated Romano cheese and some Korean BBQ wings. HC
  14. HungryChris

    Dinner 2018

    It is shamefully simple. I use Trader Joe's Thai Red Curry Sauce (which I see is now available on Amazon: Trader Joe's Thai Red Curry Sauce) and usually use leftover chicken. This time it was pieces I cut from the Korean BBQ chicken I did the other night. I start with a little peanut oil in a hot wok, to which I add any vegetables suitable for stir fry, this time it was onion, cubanelle peppers, zucchini coins, carrot slivers and some chopped garlic. When the vegetables are just about done, I add the curry sauce, chicken, and a wee bit of chili oil to bring up the heat a little bit and serve it with jasmine rice. HC
  15. HungryChris

    Dinner 2018

    Chicken in red curry with jasmine rice and a dish of tomatoes from the garden. HC
  16. HungryChris

    Breakfast! 2018

    A fried egg, some slices of pan seared corned pork tongue and fontina cheese on a snowflake roll. HC
  17. Yesterday, I cooked the corned pork tongues that have been curing in a solution of Morton Tender Quick for 2 weeks. I cooked them at high pressure for 50 minutes in the IPot with a slow release (that took 35 minutes). Here they are: Here is one sliced up: They are almost impossible to peel because the skin is very tender, so I left it on and made a Reuben sandwich with kraut and baby Swiss. My take is this: These are every bit as good as beef, in fact, if it were not for the size of the slices, I do not think I could tell one from the other. Very tender and full of flavor. I will be looking for these again. I hope to try smoking them as well. The price is right too! HC
  18. This mornings 'pickage'. HC
  19. The rain clouds refused to move on out today, so the clamming trip was put off. Around 1 PM, a lite snack was the order of business, as I listened to the sound of distant thunder. Cold hickory smoked salmon, marinated zucchini, some baked brie on crackers and a cold Grove Stand DIPA took care of things. Stuffed clams for dinner tonight, will have to come from the freezer HC
  20. So glad you like them @kayb! Would you care to share you half sour method? I had a file that included a recipe for them that was supposedly posted by a long time employee of the Second Avenue Deli, but I lost it to a computer crash before I ever got to use it. TIA, HC
  21. Mortadella, fontina cheese, marinated zucchini, roasted red peppers on Tuscan bread. This sandwich is really a late breakfast, but I am thinking of going clamming today and the tide is low around 1 PM. HC
  22. HungryChris

    Dinner 2018

    It's accent. HC
  23. HungryChris

    Dinner 2018

    Korean BBQ Rotisserie chicken and local corn. What's not to like? HC
  24. Five pound and up is the norm, here. The rotisserie is off limits to birds that big, they will simply destroy their skin by dragging it over the catch tray. I always do two and give one to Deb's daughter and SIL, so they need to be of similar weights. Today, the smallest I found were about 4.8 pounds. HC
  25. More ramen for me today. My local Aldi has closed for a little over a month and I have become dependent on them for small chickens (4 - 4 1/2 LB). Because I intend to do Korean BBQ rotisserie chicken tonight, and chickens bigger than that will not fit on the rotisserie, I ventured a few exits up the highway to another Aldi, not too far away. Hence the flowers, which were $3.99 and worth it, I thought. Since I am in the rolling in zucchini mode, I skipped the baby bok choy and used some more squash with a few sugar snaps. HC
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