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Posts posted by MetsFan5

  1. Dinner tonight was all done on the BGE. Two dozen little neck clams )all of them opened!), teriyaki shrimp skewers and fresh sugar snap peas. 

    a bit chilly but worth it. 

    • Like 8
  2. It will just be my husband and I. My parents have made it clear they’re uncomfortable coming to our home or vice versa and I get it. Plus my dad’s allergic to all forms of poultry. 


      So turkey probably won’t be on our menu. I think we will depend on the weather and our local butcher. If the weather is nice, we will smoke and grill. If it’s not? Well there’s a ton of football games so I’ll try out my air fryer wings, puff pastry pizza with some bacon wrapped scallops and some type of potato! 

    • Like 7
  3. It’s not quite cold enough but I wanted lasagna. I make my sauce from scratch. I know some of you use cottage cheese but that makes me nuts. I used sweet Italian sausage on my sauce. Not my best effort but it was delicious. Cheesy, meaty and delicious. I’m tempted to go get more.   

    • Like 9
    • Delicious 1
  4. On 10/11/2020 at 9:40 AM, Shelby said:

    I know you guys could do it--if I can, anyone can.  I can't usually get them all open, Ronnie has to step in.  Some of them are stubborn.

      I think I might try it. I need a proper opening knife thingy 😂 and can get them at my local speciality grocery stores. But how would I know if I got a “bad” one?  I reallllly want to be able to grill them on the BGE with different types of compound butters. We had them served that way in Napa a year and a half ago and I still think about that meal often. 

    also, @Shelby that calamari looks better than most I’ve ever had and the idea of adding capers to the marinara is brilliant! 

    • Thanks 1
  5. 6 hours ago, Shelby said:

    Holy shit.  Mom just informed me I'm 46.  😳  I've lost a year.  I'm dying laughing.

     Omg girl! Did you just forget? I remember from a PM ages ago that you were born in ‘74 😂


    Hope you had a fabulous day! (Also pandemic birthdays don’t count. I turned 40 in March but since my birthday trip was cancelled I am not copping to being 40 yet!) 

    • Like 2
    • Haha 3
  6. I wouldn’t even bother to take laws into this. America is litigious enough.

    One example, you didn’t know what fennel was. Well, why not ask your server? Why just... blindly order?  Especially being diabetic. If I had an allergy or health reason to avoid anything, I would tell my server to give them a fair chance. Tell me while I think Z sounds good, it won’t work for me entrees Y, W, etc would work or they could omit xyz. 

     The restaurant in Jersey was wrong, absolutely. But from your description it was not a costly loss. 

      Shit happens. It happens when you think you bought a perfect tomato and it’s mealy inside. Or you buy fresh corn and the critters got to it. Or you spend a ton of money on a cut of meat and follow cooking instructions/ recipe and it comes out poorly. 

    it happens in all aspects of life. I just chalk it up to, things happen. Of course it’s upsetting. But I never ever take it out on the waitstaff. I haven’t ever not left a tip and in America, to me, there has to something really wrong to not tip your waiter— it’s a shitty thing to do. 

    Also? I wish I could recall bad meals like you can. God knows my bad recollections are a lot more significant. 

    Pay your bill, write a Yelp review and move on. Anyone who would even contemplate the concept of pursuing legal action against restaurants, which are among the hardest hit by COVID has way too much time on their hands. 

    • Like 12
  7. Wrong answer is right! A large enough kitchen with storage to me is a big selling point. 
       I went to realtor school but never bothered to get my license. I only went so I was educated from a realtors standpoint because we were about to buy a home. Learned all the state laws. 

      Plus kitchen flooring is very subjective. 

  8. On 9/19/2020 at 6:46 PM, Shelby said:

    BOTH lol.


    Thanks for the link.  I will delve in tomorrow and look.


    Most of you will find this weird...but I've had gyro one time in my life and I'm pretty sure it wasn't even a good one, but I loved it.  I'm CRAVING one now because I saw you could order from Goldbelly.  It's not as hot now and the place is in Houston so not too too far from Kansas.  I really want to order.  It's crazy expensive, but we don't go anywhere--even before Covid.  I haven't bought anything for myself fun for ever it seems like.  I dunno.  I just wonder how it would ship.....


     @Shelby I’ve ordered from Goldbelly. I ordered pizza from Lou Mallenati’s (I’m sure I misspelled that) and cheesesteaks from Pats. They both came frozen with reusable freezer packs. 

      Both were good. Not like the eating at the establishments but during COVID, without budgetary concerns, I didn’t mind the cost. Especially because in the worst so far of the pandemic, both places were losing money left and right. First time orders I believe get 10% off and they have sales. If you’re willing to spend the money, I’d give it a try. 

    • Like 2
    • Thanks 1
  9. That Pyrex some of the pulled pork was in, in my last post? I put it into a different bowl and my husband let the dog lick the pork fat it. 🙈 


      I tried to dry fry green beans but I should have done them in the wok. They were dull. I gave the dog some. 

      We also had Mac and cheese. The dog didn’t get any of that.  But she’s probably the most sated out of all of us. 

    • Like 2
    • Haha 2
  10. I think I might order the Zuni Cafe cookbook. I’ve also been wanting to try their roast chicken with bread salad. We were supposed to dine there in March (along with a bunch of other things that I can’t see happening any time soon). 

    • Like 1
  11. I cooked 3 dozen little necks last night. I stored them in my refrigerator, with a cold, damp paper towel covering them. It was hours before I grilled them later and every single one opened up. None died. I’ve been doing that a lot this summer with very limited casualties. I also soak them for about 20 minutes in cold, salted water before cooking to help them express any remaining sand. 

    • Like 1
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