Dinner 2025

[Norm Matthews]

On 7/24/2025 at 9:28 PM, gfweb said:

 

One of the problems with CFS is tough meat and another is meat juices liberated by frying that destroy the breading/crust.

 

Using precooked ground beef solves both, but leaves a texture problem.

 

I've mostly dealt with it by slicing beef thin/pounding and precooking before breading and frying.

 

What do CFS pros do?

 

 

What do CFS pros do?  I have been trying to figure that one  out since I found out Charlie was looking for one like his school cafeteria days.  One of the things I have tried is giving an already tender cut of meat a pounding for texture then cooking.  The breading stays on a little better if I make them ahead and let the coating set on in the fridge.  

[Norm Matthews]

Getting ready for Charles birthday, I thought I would do a little make-ahead stuff and also cooked some St. Louis ribs today for our dinner.

[gulfporter]

I used this recipe as a guide to make lamb pistachio burgers for grilling.  I hand blended crushed pistachios and the other ingredients with ground lamb.  Came out very well, used his sumac yogurt as topping. 

 

https://ottolenghi.co.uk/pages/recipes/lamb-pistachio-patties-sumac-yoghurt-sauce

 

 

[Honkman]

Black Bean Salad with Shaved Vegetables from “Bean Book” by Steve Sando - using Santa Nero Negro Delgado beans out of Oaxaca from his Rancho Gordo company, shaved/cut/mandolined radishes, fennel, carrots, white onion and celery and a vinaigrette made with olive oil, lemon juice, garlic, mustard and oregano 

[Neely]

At risk of being very boring but here I’ve served lasagna again, this time with spinach. I had made a large dish of it last time, expecting visitors who didn’t show up, so a lasagna meal from the freezer was most welcome. 

[Ddanno]

5 hours ago, Neely said:

At risk of being very boring but here I’ve served lasagna again, this time with spinach. I had made a large dish of it last time, expecting visitors who didn’t show up, so a lasagna meal from the freezer was most welcome. 

Just feed that to me like Homer Simpson in donut "hell"

Edited 11 hours ago by Ddanno (log)

[Ann_T]

Last night's dinner.

My favourite cabbage rolls.

 

Ready for the oven.

 

 

I offered to make sides to go with , but Moe was happy to just have the cabbage rolls. 

And he had the same thing for breakfast. 

 

Monday night's dinner. 

Roast beef with Yorkshire Puddings, mashed potatoes and peas.

 

And for dessert a blueberry cobbler made with local blueberries

 

and a vanilla cream sauce.

[Smithy]

Cabbage rolls are a real labor of love, even more so than meatballs. I applaud you, @Ann_T!

[Ddanno]

My neighbour made me cabbage rolls a couple of years back and I *crave* them now. I tried them in a restaurant but was seriously disappointed. 

[Duvel]

On 7/29/2025 at 1:27 PM, Dr. Teeth said:

This is clearly an area where you have some advantages to those of us in the States. 
 

Any chance you could walk us (me) through the options on the condiment tray and the components of a “classic”?

Hah - and I always thought, the US is ahead of us (and the Swedish, as usually Germans encounter hot dogs at IKEA) …

 

Upper left, then clockwise: pickles cucumbers, deep-fried crispy onions, spicy Bolognese sauce (see next post), grated cheese. Sauces: ketchup, kewpie mayo, green tabasco, Develey hot dogs sauce (mix of mayo, yellow mustard and sugar) and Joppie sauce.

 

“Classic“ refers to bun, sausage, mayo plus mustard, pickles and fired onions. The IKEA dog, basically …

[Duvel]

There were a couple of leftovers from the veal shank. I took them out, chopped them up finely (including all the glorious congealed juices) and tuned them into the most wonderful, rich and flavorful Bolognese ragu …

 

 

Served (mostly) with De Cecco spaghetti and grated Parmigiano …

 

No complaints 🤗
 

 

 

Edited 2 hours ago by Duvel (log)

[rotuts]

@Duvel

 

Nice !did you run out of D.C. linguini ?

 

just asking.

[MaryIsobel]

3 hours ago, Smithy said:

Cabbage rolls are a real labor of love, even more so than meatballs. I applaud you, @Ann_T!

I dutifully made cabbage rolls a couple of times a year in the fall and winter. They truly are a labour of love. The last time I made them, my husband said "they're good - I've just never been a fan of cabbage rolls." We have been together for 38 years! Thanks for letting me know - jeez!

Edited 1 hour ago by MaryIsobel (log)

[KennethT]

Years ago, when I used to do "fancy cooking" I did a take on a dish we had at Atelier Robuchon - it was a cabbage roll (using savoy cabbage) stuffed with sous vide squab breast and foie gras.  While I mostly focus on SE Asian stuff now, sometimes I think back to those days rather fondly...

[gulfporter]

My pork tenderloin went a few minutes too long on the grill.  Still tasted good, had been marinating in chipotle overnight.  Side was leftover white bean, tomato salad in pesto with homemade croutons.  Cherry-chipotle dipping sauce.  

 

The tail end was very thin and it was over-cooked.  We sliced off the thicker end for lunch; will simmer the other pieces in bbq sauce for sandwiches later in week.