Dinner

sancarlos · Post by **sancarlos** » Wed Apr 19, 2017 12:17 pm

Jerloma wrote:This is where I'm eating tonight. I've never been less excited about food in my life.

http://providencegrange.com/dinner/

Poor guy. Maybe go to Five Guys first?

mister d · Post by **mister d** » Wed Apr 19, 2017 1:28 pm

Half or more of that menu looks really good.

Jerloma · Post by **Jerloma** » Wed Apr 19, 2017 1:32 pm

Maybe for you tree-hugging, liberal pussies. I need me some beef up in this bitch.

mister d · Post by **mister d** » Wed Apr 19, 2017 1:39 pm

You don't eat beef every meal, J-Lo.

Jerloma · Post by **Jerloma** » Wed Apr 19, 2017 1:43 pm

Regardless...carrots can't be a damn entree.

Post by **brian** » Wed Apr 19, 2017 1:46 pm

Jerloma wrote:Regardless...carrots can't be a damn entree.

So then get the pierogi. That shizz is awesome.

Jerloma · Post by **Jerloma** » Wed Apr 19, 2017 1:52 pm

Pierogi or Tacos seem like the safest bet. I like brussel sprouts but not with mustard.

If anyone likes bacon, and has to make brussel sprouts, cook bacon in a skillet, take it out, then cook the brussel sprouts in the bacon fat. Then chop up the bacon and add it back in. It's amazing.

P.D.X. · Post by **P.D.X.** » Wed Apr 19, 2017 2:04 pm

I'd jump on that pierogi.

DaveInSeattle · Post by **DaveInSeattle** » Wed Apr 19, 2017 6:54 pm

mister d wrote:Half or more of that menu looks really good.

Vegetarian dishes can be great...if for no other reason then the chefs have to be creative to get the depth of flavor. Not being able to throw bacon/butter/heavy cream into something ups the degree of difficulty.

BSF21 · Post by **BSF21** » Thu Apr 20, 2017 8:31 am

So what's the report Jerloma? Have to come home and eat an emergency steak?

Post by **brian** » Thu Apr 20, 2017 8:47 am

J-Lo last night:

https://www.youtube.com/watch?v=X1snxhEdchY

Jerloma · Post by **Jerloma** » Thu Apr 20, 2017 9:52 am

BSF21 wrote:So what's the report Jerloma? Have to come home and eat an emergency steak?

No, I was dead wrong. Everything was amazing. I think DiS' theory is sound.

mister d · Post by **mister d** » Thu Apr 20, 2017 10:56 am

So proud of you eating like a big boy!

rass · Post by **rass** » Fri Apr 21, 2017 7:40 pm

Had a rare home cooked dinner alone with my wife tonight, and made pan-fried eggplant for the first time. More or less this. I salted the eggplant for a bit before frying, and used olive oil. I'm not super easily impressed by own stuff, and I thought it came out great.

A_B · Post by **A_B** » Fri Apr 21, 2017 8:56 pm

I grilled some of eggplant a while back and it was better than I expected.

mister d · Post by **mister d** » Fri May 05, 2017 1:39 pm

I didn't know where to put this. Its the creepiest goddamn thing I've read in a really long time: http://www.grubstreet.com/2017/04/autho ... -diet.html

Post by **Sabo** » Fri May 05, 2017 1:47 pm

mister d wrote:I didn't know where to put this. Its the creepiest goddamn thing I've read in a really long time: http://www.grubstreet.com/2017/04/autho ... -diet.html

Straight Campari is utterly disgusting. But I've had it in mixed drinks (the Jungle Bird, most notably), and it added a pleasant flavor.

The Sybian · Post by **The Sybian** » Fri May 05, 2017 1:47 pm

Jerloma wrote:This is where I'm eating tonight. I've never been less excited about food in my life.

http://providencegrange.com/dinner/

The need to serve the pierogis with fauxbasa.

And Masa Hush Puppies sounds racist.

DaveInSeattle · Post by **DaveInSeattle** » Thu May 11, 2017 11:45 pm

Anyone have an Instant Pot? Any good recipes to try?

sancarlos · Post by **sancarlos** » Sat May 13, 2017 1:26 pm

A bit surprising at my advanced age when my wife fixes something that I've never had before.

Last night, as a side dish, we had nopales (cactus pads). The farmers market had them, prepared and de-needled. We sliced them up and sautéed them in olive oil with garlic and onions. Pretty good. Kind of like green beans, but with a bit of a lemony kick (along with the garlic and onion flavors).

(stock image from internet, to give you an idea what they look like)

mister d · Post by **mister d** » Thu Dec 07, 2017 11:55 am

Scallops and grits > Shrimp and grits

sancarlos · Post by **sancarlos** » Thu Dec 07, 2017 12:20 pm

mister d wrote:Scallops and grits > Shrimp and grits

Scallops or Shrimp without grits > with grits

Giff · Post by **Giff** » Thu Dec 07, 2017 1:19 pm

sancarlos wrote:
mister d wrote:Scallops and grits > Shrimp and grits

Scallops or Shrimp without grits > with grits

Yup.

I know it's a chain and all that, but the Kung Pao Scallops at PF Chang's is a great dish.

Rex · Post by **Rex** » Thu Jan 18, 2018 8:45 pm

DaveInSeattle wrote: Thu May 11, 2017 11:45 pm Anyone have an Instant Pot? Any good recipes to try?

I got this for Christmas and started making my own chicken stock with it and I may just now retire and make chicken stock all the time. Tonight I did jambalaya, with said chicken stock:

https://www.paintthekitchenred.com/inst ... jambalaya/

I didn't have chicken or shrimp around so I did it with just andouille. Again though, chicken stock. It's impossible to make a bad meal with this stuff.

mister d · Post by **mister d** » Thu Jan 18, 2018 11:02 pm

Homemade stock makes everything exponentially better except that one time where I fucked up French onion soup w/ homemade beef stock something horrible.

rass · Post by **rass** » Fri Jan 19, 2018 7:00 am

Hey mister d! I don't think it was this thread, and I don't want to bump another, but on Christmas Day I made that corn casserole recipe you posted. It was really great! Made a mess of my cast iron, but tasted great.

The best thing I prepared myself that weekend was a green bean casserole (which I'm always obliged to make when we host 12/24) made with from scratch cream of mushroom soup (couldn't find creminis so I reconstituted some dried oyster mushrooms and used some of the leftover broth in place of some of the chicken broth).

(the best thing I served that weekend was an app made with a pernil I got from a place in town, served over tater tots and topped with melted cheese and scallions - holy shit)

govmentchedda · Post by **govmentchedda** » Fri Jan 19, 2018 7:14 am

The bon appetit and basically Instagram feeds are great. Shit, the whole basically site is great. Really good recipes and well done step by step video instructions.

BSF21 · Post by **BSF21** » Fri Jan 19, 2018 8:40 am

govmentchedda wrote: Fri Jan 19, 2018 7:14 am The bon appetit and basically Instagram feeds are great. Shit, the whole basically site is great. Really good recipes and well done step by step video instructions.

Also the videos they do on youtube with a pro chef and a normal cook facing back to back while the pro tries to talk them through a recipe in like 15 minutes are fantastic.

mister d · Post by **mister d** » Fri Jan 19, 2018 9:44 am

rass wrote: Fri Jan 19, 2018 7:00 amHey mister d! I don't think it was this thread, and I don't want to bump another, but on Christmas Day I made that corn casserole recipe you posted. It was really great! Made a mess of my cast iron, but tasted great.

Funny because I ended up going traditional and didn't make that. I need to.

mister d · Post by **mister d** » Fri Jan 19, 2018 9:45 am

govmentchedda wrote: Fri Jan 19, 2018 7:14 am The bon appetit and basically Instagram feeds are great. Shit, the whole basically site is great. Really good recipes and well done step by step video instructions.

I've been almost exclusively Serious Eats these days just because I like Kenji's writing and explanations.

Rex · Post by **Rex** » Thu May 24, 2018 8:00 pm

Country style beef ribs....slow cook them like short ribs? I've done country style pork that way.

A_B · Post by **A_B** » Thu May 24, 2018 8:10 pm

Rex wrote: Thu May 24, 2018 8:00 pm Country style beef ribs....slow cook them like short ribs? I've done country style pork that way.

Well that’s gonna be dinner tomorrow night then.

Rex · Post by **Rex** » Fri May 25, 2018 8:53 pm

So I went with braising them, since I didn't have time to slow cook and I would have to freeze them after tonight. Red wine, apple cider vinegar, barbecue sauce, worcestershire, and (needless to say) homemade chicken stock. It was good!

Post by **Sabo** » Wed Jul 18, 2018 8:54 am

This is the most amazing pickled beets recipe I've ever seen.

https://theprimaldesire.com/paleo-pickled-beets/

mister d · Post by **mister d** » Thu Jul 19, 2018 5:50 pm

1. Speaking of pickled things, the best non-standard addition one can make to guacamole is pickled onions plus a little of the liquid.

2. We agree bacon is on the safe edge of refrigerated foods you'd eat past expiration, right?

Moreta · Post by **Moreta** » Thu Jul 19, 2018 6:55 pm

mister d wrote: Thu Jul 19, 2018 5:50 pm 2. We agree bacon is on the safe edge of refrigerated foods you'd eat past expiration, right?

Definitely.

govmentchedda · Post by **govmentchedda** » Thu Jul 19, 2018 10:36 pm

I really nailed the cacio e pepe tonight.

tennbengal · Post by **tennbengal** » Fri Jul 20, 2018 5:26 am

govmentchedda wrote: Thu Jul 19, 2018 10:36 pm I really nailed the cacio e pepe tonight.

Real twist on American Pie there...

bfj · Post by **bfj** » Sat Jul 21, 2018 1:55 pm

Jut for fun..what would you order at the place I’m going to this evening. Apps, Entree and Dessert please. I don’t eat beef, but don’t let that influence your choices.

http://www.harrymanhouse.com/menus/dinner/

mister d · Post by **mister d** » Sat Jul 21, 2018 2:17 pm

Love this game ...

Looks like a menu where I’d try to get someone to go full halfsies on a lot of the smaller plates. Scallops definitely because I’m intrigued by the strawberry-lime vinaigrette, grilled artichokes and seared tuna. Farm board depending on the charcuterie options or else either the cheese board or mussels. Dessert any of the first four depending on the strongest rec.