Dinner
Moderators: Shirley, Sabo, brian, rass, DaveInSeattle
Re: Dinner
No love for the crab and shrimp tots?
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Re: Dinner
If it was me, I'd start with the Mexican corn, or maybe mussels. I'd try the Chicken Schnitzel, and finish with Bananas Foster.bfj wrote: ↑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/
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Re: Dinner
Absolutely but I feel like whenever I do that sort of ordering a heavy plate can weigh it all down. As a walk-in-for-one-app pick, it’s them.
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Re: Dinner
Farm board and tomato and burrata salad
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Re: Dinner
Totally, I'm down for full halfsies. I'd order any entree except the spaghetti squash linguine. I like spaghetti squash, but not at a cost of any of the other entrees.
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Re: Dinner
My house growing up was .5 mile (and a single turn) from the Harryman House. Never went there until I was 21 and meeting some friends for a drink around Thanksgiving.bfj wrote: ↑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/
Re: Dinner
Making some pulled pork in the slow cooker today and wow does my house smell phenomenal right now.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
Re: Dinner
I made some last week, but I cook the pork overnight so I remember waking up in the middle of the night and smelling meat cooking and for a split second thought I might be having a stroke.
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Re: Dinner
New chicken place opened up around corner. Soul food. Amazing. Spinoff of a place in Cincinnati. So so good. Wife and I ate our fill for twelve bucks no joke and we are full.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Dinner
I got spicy wing and thigh with cornbread and side of red beans and rice. Wife got spicy tenders with mashed potatoes and corn bread and we also added on a side of fried okra. So so good.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Dinner
Made Basically's pasta pomodoro tonight. It was good, but I cooked the pasta too long, and early, and it was softer than I would have liked. Masked it a little with extra parmesan in the mix, but not my best effort.
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Re: Dinner
Was at a Polish wedding over the weekend and late in the night the mother of the bride brought out a bigos she had cooked, which is basically a Polish "hunter's stew" and it's probably the best stew/soup I've ever eaten in my life. Made with a couple of types of pork including kielbasa, cabbage, sauerkraut, a bunch of veggies, etc.
One of those times when you eat something and you're thinking "where has this been all my life?"
Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.
One of those times when you eat something and you're thinking "where has this been all my life?"
Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.
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Re: Dinner
cerrano has a recipe (perfected, I believe, with the assistance of the Polish butcher where he moonlights)brian wrote: ↑Mon Sep 17, 2018 12:24 pm Was at a Polish wedding over the weekend and late in the night the mother of the bride brought out a bigos she had cooked, which is basically a Polish "hunter's stew" and it's probably the best stew/soup I've ever eaten in my life. Made with a couple of types of pork including kielbasa, cabbage, sauerkraut, a bunch of veggies, etc.
One of those times when you eat something and you're thinking "where has this been all my life?"
Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.
I first tried it 3 years ago at a wonderfully old school local Polish bar/hall/restaurant that sadly closed shortly thereafter (after being in business for decades). cerrano's obsession began there.
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Re: Dinner
If he wants to send a recipe my way I'm ears. The interesting thing from doing some research about it online is that there's an infinite number of variations on it and largely depends on how your mom/grandma made it and with what ingredients, etc.
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Re: Dinner
This was really fucking good cold the next day.govmentchedda wrote: ↑Fri Sep 14, 2018 7:58 pm Made Basically's pasta pomodoro tonight. It was good, but I cooked the pasta too long, and early, and it was softer than I would have liked. Masked it a little with extra parmesan in the mix, but not my best effort.
link
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Re: Dinner
Get Cerrano to post that recipe, I love bigos. When I worked at my old job, I used to get lunch fairly often at a Polish deli. The couple that ran it looked like they were in their 80s, but were probably much younger. She barely spoke a word of English, and I never heard him speak at all. The food wasn't even all that good, but there was something so satisfying about a home cooked meal from an Old World grandmother. I'd always get a small soup, and bigos was a rare treat. They usually had a cabbage side with sausage or various pork bits mixed in that was similar. I wonder if that place is still open.
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Re: Dinner
bigos has indeed become an obsession, and is the reason i work summers at my butcher. i started going to the butcher regularly right around the time that rass introduced me to the polish restaurant, and when i learned he was polish i asked him about bigos and we started talking about cooking in general and i loved going there. in 2016, i asked about the help wanted sign and that was that.
the template i've used is here but, like you said brian there are infinite variations because it is basically the post-holiday stew where you throw in all your porky/meaty leftovers with the cabbage and sauerkraut, along with whatever else is in your fridge that you'd rather not throw out. it should be a little sour, a little sweet, and then the rest is up to you.
when i saute the pork (usually diced pork butt or tenderloin) i add a pretty good dollop of duck fat, and i add a bunch of ketchup along with the tomato paste, as well as jelly (if i have it) crystal hot sauce (which i did this past week and i loved it), and if i have them, i'll add raisins or prunes. someone suggested this week some that i add some plum. in poland, i think a lot of bigos has mushrooms, (which i just learned this week) so i am going to try some dried mushrooms in water, and then add the mushroom water after everything is mixed.
anything goes with this dish, so make it, and enjoy.
by the way syb, where is that place? not many places like that.
the template i've used is here but, like you said brian there are infinite variations because it is basically the post-holiday stew where you throw in all your porky/meaty leftovers with the cabbage and sauerkraut, along with whatever else is in your fridge that you'd rather not throw out. it should be a little sour, a little sweet, and then the rest is up to you.
when i saute the pork (usually diced pork butt or tenderloin) i add a pretty good dollop of duck fat, and i add a bunch of ketchup along with the tomato paste, as well as jelly (if i have it) crystal hot sauce (which i did this past week and i loved it), and if i have them, i'll add raisins or prunes. someone suggested this week some that i add some plum. in poland, i think a lot of bigos has mushrooms, (which i just learned this week) so i am going to try some dried mushrooms in water, and then add the mushroom water after everything is mixed.
anything goes with this dish, so make it, and enjoy.
by the way syb, where is that place? not many places like that.
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Re: Dinner
It's in Clifton. There are at least 5 similar places in Clifton. Polonia Deli was by far the biggest, and the food was technically better, but I always went to the other place.
ETA: Finally figured it out. Karpaty Deli. Seems like it's still open.
ETAA: Fuck, Google search says "permanently closed" in the right corner. Bummed, but I'd be shocked if both of them were still alive 5 years after I last went there.
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Re: Dinner
Pizza rolls. I had pizza rolls. They were great.
Tomorrow I may have bagel bites. Cause when pizza’s on a bagel you can have pizza anytime.
Tomorrow I may have bagel bites. Cause when pizza’s on a bagel you can have pizza anytime.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Dinner
Steamed bagel of course.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Dinner
Union used to have 5 German butchers back in the day but when rass’s favorite called Lutz’s closed down 5The Sybian wrote: ↑Tue Sep 18, 2018 9:43 pmIt's in Clifton. There are at least 5 similar places in Clifton. Polonia Deli was by far the biggest, and the food was technically better, but I always went to the other place.
ETA: Finally figured it out. Karpaty Deli. Seems like it's still open.
ETAA: Fuck, Google search says "permanently closed" in the right corner. Bummed, but I'd be shocked if both of them were still alive 5 years after I last went there.
Years ago, only one remained. These central/eastern shops are a dying breed.
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Re: Dinner
There were Hatch green chilies at the store yesterday...so tonight, I made chili rellenos, using the Rancho De Chimayo cookbook.
And, for a first time effort, they turned out pretty good.
And, for a first time effort, they turned out pretty good.
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Re: Dinner
Where I grew up they call those a cream can. They put it all in the old big steel milk cans, dig a pit, light a fire, then bury the can on the embers. It’s incredibly good.brian wrote: ↑Mon Sep 17, 2018 12:24 pm Was at a Polish wedding over the weekend and late in the night the mother of the bride brought out a bigos she had cooked, which is basically a Polish "hunter's stew" and it's probably the best stew/soup I've ever eaten in my life. Made with a couple of types of pork including kielbasa, cabbage, sauerkraut, a bunch of veggies, etc.
One of those times when you eat something and you're thinking "where has this been all my life?"
Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.
Re: Dinner
OK, I'm taking my first run at making this. It's simmering now. Gonna let everyone get to be good to be good friends in the kettle for the next three hours or so and see how it turns out.cerrano wrote: ↑Tue Sep 18, 2018 5:34 pm bigos has indeed become an obsession, and is the reason i work summers at my butcher. i started going to the butcher regularly right around the time that rass introduced me to the polish restaurant, and when i learned he was polish i asked him about bigos and we started talking about cooking in general and i loved going there. in 2016, i asked about the help wanted sign and that was that.
the template i've used is here but, like you said brian there are infinite variations because it is basically the post-holiday stew where you throw in all your porky/meaty leftovers with the cabbage and sauerkraut, along with whatever else is in your fridge that you'd rather not throw out. it should be a little sour, a little sweet, and then the rest is up to you.
when i saute the pork (usually diced pork butt or tenderloin) i add a pretty good dollop of duck fat, and i add a bunch of ketchup along with the tomato paste, as well as jelly (if i have it) crystal hot sauce (which i did this past week and i loved it), and if i have them, i'll add raisins or prunes. someone suggested this week some that i add some plum. in poland, i think a lot of bigos has mushrooms, (which i just learned this week) so i am going to try some dried mushrooms in water, and then add the mushroom water after everything is mixed.
anything goes with this dish, so make it, and enjoy.
by the way syb, where is that place? not many places like that.
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Re: Dinner
Not gonna lie, it smells incredible. Still a couple hours of simmering to go.
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Re: Dinner
Rye bread would have been perfect. Not too bad for a first time out but needed more pork. Gonna follow the recipe to the letter next time and not add any beef broth.
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Re: Dinner
Making pulled pork tacos for dinner tonight, and the smell of the pork roast in the slow cooker right now makes me wish it was 6 p.m. already.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
Re: Dinner
"Fired" up the sous vide for the first time last night and, if time is no constraint, it makes a pretty awesome steak. 7 year old raved and I think it was only partly because she technically gave it to me.
Re: Dinner
Wife is gone and I’m hungry. What say the swamp to go snag for takeout tonight?
(I need beer or I’d cook)
(I need beer or I’d cook)
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Re: Dinner
I’ve been informed that this is where I’m eating on Saturday night. Please let me know which way you’d go.
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