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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
in Cooking

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Anna N

Anna N

Posted
Posted
22 minutes ago, liuzhou said:

Boiled Beef and Carrots!

 Oddly I have always thought it was boiled beef and cabbage.  When my husband would ask what’s for dinner and I was feeling put upon and responsible for everything under the sun I would often snap back, “Boiled beef and cabbage”. For some reason boiled beef and carrots doesn’t have quite the same weight. xD

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
Posted
25 minutes ago, HungryChris said:

 

I was so taken with @chromedome's "Authentic Chicken Parmigiana" from Food Funnies, that I made it for dinner. We both thought it was seriously good. There was nothing funny about it.9_9

 

 Funny, it struck me the same way. Of course I would have to buy some of those horrible chicken breasts in order to make it.xD  And that would be seriously funny.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

HungryChris

HungryChris

Posted
Posted
1 minute ago, Anna N said:

 Funny, it struck me the same way. Of course I would have to buy some of those horrible chicken breasts in order to make it.xD  And that would be seriously funny.

I don't think I have ever bought them before, but I did decide that the next time I make it, it will be with chicken leg quarters that I debone and leave the skin on!

HC

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lindag

lindag

Posted
Posted
On 10/6/2017 at 8:44 PM, Norm Matthews said:

In the  Chili post earlier this week, I think,  @lindag mentioned some Worcestershire sauce made in Kentucky and aged in whiskey barrels.  I ordered some as well as from the same company, some soy sauce and Kentuckyaki sauce.  I marinated some chicken wings in the teriyaki sauce with some honey and brown sugar added and baked them in the new oven. Earlier I made some sourdough.  We had the wings with rice. I didn't make any vegetables. 

 

 

 

Great!  I tried the Bourbon Barrel Aged Worcestershire Sauce on its own and liked it very much.  I also put a couple dahses into my Bloody Mary, a

What I think I noticed most is that it doesn't have the strong odor of L&P sauce.  That's a big plus.

I broke a bottle (Costco size) of L&P by knocking it off the counter onto the tile floor...I thought the smell would never go away!

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Okanagancook

Okanagancook

Posted
Posted

Not dinner yet but I scored some Beef AAA Rib Eye Roasts on sale for $4.69/lb.  Managed to find the loin end roasts, mostly. I boned out the ribs (they went into the IP for stock.) and sorted the fatty bits and ended up with six 1 lb, 10 oz Bistecca Steaks, one 14 oz rib eye steak and 1 lb of trimmings for Bulgogi.  Such a great deal.  It was a lost leader.  "While quantities last.  Today only."  Everyone I saw at the checkout had two roasts.  They probably sold out by noon.

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ninagluck

ninagluck

Posted
Posted

I was in Hungary today, the farmers market there offered me the meals for the weekend.  parasol mushsooms on toasted bread tonight

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robirdstx

robirdstx

Posted
Posted

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Chinese Delivery from Wong’s - Mongolian Beef with White Rice, 6 Fried Chicken Wings With House Special Fried Rice, 10 Pan Fried Pork Dumplings, 6 BBQ Spare Ribs, two Hot and Sour Soup and two Pork Egg Rolls = Lots Of Leftovers! (Wong’s lunch menu continues until 4pm, even on the weekends, and free delivery with orders over $20 - our total cost @ $30.)

 

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My eG Foodblog - My Spring Break: By The Bay And Through The Pass
chefmd

chefmd

Posted
Posted

Duck breast cooked 130 degrees steam in CSO, seared in cast iron pan.  Corn on the cob (rubbed with butter of course).

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Okanagancook

Okanagancook

Posted
Posted
1 hour ago, rotuts said:

@Okanagancook  

 

nice

 

really nice

 

looking forward to your further adventures.

Thanks .  A couple of weeks ago I cooked a two inch bestecca perfectly.  Four minutes over a very hot grill, turned for four more minutes then turned back for four minutes then rested for 20 minutes.  It was stunning.  So, I am hopping for a repeat.  I wasn't at home so had no camera.

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BeatriceB

BeatriceB

Posted
Posted

Wow, robirdstx, your fridge and food storage is immaculate! When I get delivery, I just put it in the fridge in the containers it came in, all higgelty piggelty, and then have to figure out what's what when I want some. Just beautiful!

 

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Shelby

Shelby

Posted
Posted

Pork belly noodle bowls.  I couldn't decide if I wanted rice noodles or ramen so dammit I did both.  The eggs were going to be perfectly runny inside until I was interrupted by a call from my credit card company informing me of fraudulent charges.  Sigh.

 

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rotuts

rotuts

Posted
Posted

@Okanagancook 

 

""  Bistecca ""

 

sounds so much tastier that ' Steak '

 

Ill be taking a page from your Book.

 

and using Bistecca from now on.

 

thanbks !

 

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robirdstx

robirdstx

Posted
Posted
31 minutes ago, Kim Shook said:

@robirdstx – the chicken breast in your salad looks so perfect!  Would you mind explaining your technique?  Mine never turn out that well.

 

Thank you Kim. This is one of our favorites! I butterfly the chicken breast and pound it thin. I beat an egg in a bowl and dip each piece of chicken in it. Then I lay each piece on a bed of a mix of Panko crumbs, grated Parmesan, granulated garlic powder and fresh ground black pepper. After all of the pieces have been dipped and laid on the crumb mix, I turn each piece over and press more of the mix on the top. I let them sit for a few minutes and turn again and press more of the mix on the second side. Then I loosely cover the chicken with plastic wrap and put in the fridge for an hour to allow the coating to set. When it is time to cook the chicken, I put only enough cooking oil in a hot pan to coat the bottom to about 1/4 of an inch. I usually use peanut or grapeseed oil. The oil has to be shimmering hot before adding the chicken pieces. Do not crowd the pan. Allow the chicken to cook for a few minutes and turn when the crust is a golden brown and cook the other side. Drain the cooked chicken on paper towels. 

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My eG Foodblog - My Spring Break: By The Bay And Through The Pass
Captain

Captain

Posted
Posted

Pickled Pork cooked in the pressure cooker, served with roast pumpkin and spuds.

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Anna N

Anna N

Posted
Posted

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Not much cooking going to be done until I  finish cleaning up from a small domestic catastrophe.  Glad I had some leftover beef and was able to make a quick sandwich on a frozen multigrain bun. I dressed it with some mayo and some horseradish and enjoyed some Danish cucumber pickles on the side.   Oh and to thumb my nose to the devil I enjoyed a glass of red wine. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

scubadoo97

scubadoo97

Posted
Posted (edited)

Back home and using up stuff.  

 

Amberjack on banana leaf with sliced green olives, toasted coconut, macadamia nuts and red peppers and zucchini  

 

 

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Edited by scubadoo97 (log)
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