What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Oh man, memories. One of my favorites as a kid. I had this insane antipathy to onions for some reason. My mom sucker punched me by using french-fried/dried onions in her divan, and I'd eat "whatever those things are" by the bucketful.
Looks wonderful!
Census was low today for surgeries, so my Wife took off and used the season passes she got the three remaining kids for Hershey Park. Not my thing unless they let me hangout at the beer booths, so I headed home to an empty house and no responsibility for anyone else's dinner. Found a reasonably priced strip steak at the Giant, got some portabella shrooms and zucchini. Had a nice dinner for me on charcoal. Still have 1/3 of the steak/mushrooms/grilled zucchini packaged up for lunch tomorrow!
Did some more parallel parking practice with my daughter. I think she's a natural (has her test on Friday, so we'll see just how natural). She wants to practice on "live" cars tomorrow, and since I've done two sessions already, my wife gets the pleasure of enduring that one, unfortunately in my car.
Did some more parallel parking practice with my daughter. I think she's a natural (has her test on Friday, so we'll see just how natural). She wants to practice on "live" cars tomorrow, and since I've done two sessions already, my wife gets the pleasure of enduring that one, unfortunately in my car.
- Joined
- Feb 9, 2010
- Messages
- 10,076
- Reaction score
- 5,979
I put this in the gardening thread as well..
My attempt to eat healthier. Did a little harvest of lettuce from the garden.
Grilled chicken Ceasar salad. From ground to tummy in under an hour. Yummy.
My attempt to eat healthier. Did a little harvest of lettuce from the garden.
Grilled chicken Ceasar salad. From ground to tummy in under an hour. Yummy.
Not exactly what we are used to, but I found a nice, thick ribeye the other day. Just some S&P, then seared in butter. Paired with a mache (or lamb's lettuce) salad, roasted 'taters, green beens, and some 'shrooms and shallots. A cheapish, youngish right-bank Bordeaux made everything that much better! (A bit tannic, could have used a few more years in the cellar, but it opened up just fine after a while.)
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
For a minute, I had to think about what you meant! ("Hmmm, I didn't have lamb!") When I understood the basis of your comment, I laughed!
Boatboy24
No longer a newbie, but still clueless.
Made good use of some of last night's leftover grilled chicken. Just a little lemon juice, EVOO, S&P. Delish! Fresh watermelon for dessert. It's beginning to feel like summer. Let's go, Caps!!!
(OK, that Caps part doesn't feel too summery, but it feels right)
Last edited:
Meat cooked Argentinian style. S**t I am looking forward to this.
Last edited by a moderator:
It's lunch, not dinner, and I didn't make it, but ain't that a purdy lunch?:
Looks a little light on the shrimps!
Pizza night. Wifey took daughter for drivers test (she passed, I don't have to get up at 4:45 am tomorrow to take her to work, yeah!) and I was grocery shopping (aka foraging for the weekend meals). So didn't have time to make pizza dough, so had to deal with store bought. Worked out pretty well. Mine was done on the grill with some thick sliced mozzarella and a few portabello mushroom slices. Ended up a bit watery because I didn't cook down the shrooms and the grill doesn't get quite as hot as the convection oven, but still very tasty IMHO. Served with a few cold Blue's.
Sorry, forgot the Blue image, eh?
Last edited:
What are the rounded objects to the left of the burning wood on the ground? Looks like a gourd or pumpkin.
Delicious Pumpkin
Asked the now 11 year old daughter if she preferred a London broil or a spatchcocked chicken. She wanted the chicken, so immediately started soaking the beef in a marinate (something my Mom calls steak siciliano). My daughter has a "sleep over" tonight, so she didn't eat dinner with the rest of the family. Cooked the beef over charcoal till 145*F and rested 15 minutes, ended up a bit too well done for me, still a "blush" of color on each piece, but my wife loved it. So if she loves it, I love it, even if I don't, if you know what I mean (and most married men know what I mean). Got lot's of stuff done in the yard today (finally a dry weekend day), so heading to the shower and a good wine book in bed and an early turn in...sometimes (actually most times) life is good!
Raining day, which was good so I could rest my old bones (I hurt today (lot's of yard work yesterday), taking the ground hog to better pastures after lunch was a real insult, he was heavy in that cage). So I started up the charcoal and made a "beer can" chicken. Though it was on a seltzer can because of my GF son, filled with some really spicy jerk marinate (couldn't really taste it in the finished product, I was bummed). Also tried dry roasting some whole carrots on the side, not too bad, not overly smokey (foiled them after 20 minutes), I was surprised. Served with brussel sprouts and some ho-made mac 'n cheese.
I found a lot of pleasure in the warmth of the grill on my porch as I sat in a chair and re-read my beer can chicken book, it was maybe 62*F today, way too cool for a June day around these parts.
I found a lot of pleasure in the warmth of the grill on my porch as I sat in a chair and re-read my beer can chicken book, it was maybe 62*F today, way too cool for a June day around these parts.
Boatboy24
No longer a newbie, but still clueless.
Sous Vide Tri Tip tacos tonight. Took the tri tip and gave it a spice rub, followed by ~4.5 hours @ 131 in the SV. Seared on the Performer w/ a bit of Mesquite at 550+ and did some peppers for snacks/garnish. This was an interesting recipe - normal Chile/spice, but it called for a very light coat of mayo before searing. I think it helped get a nice crust.
I'm always on the fence about seasoning before the bath vs. after. Seasoning before seemed to work wonderfully in this case.
Out of the bath - after several hours, only about an ounce of juice from this Angus Tri Tip.
With the light coat of mayo:
At the turn:
Resting, and smelling delicious:
Sliced and ready:
Peppers on the grill:
Taco almost done - still waiting for the homemade salsa:
I'm always on the fence about seasoning before the bath vs. after. Seasoning before seemed to work wonderfully in this case.
Out of the bath - after several hours, only about an ounce of juice from this Angus Tri Tip.
With the light coat of mayo:
At the turn:
Resting, and smelling delicious:
Sliced and ready:
Peppers on the grill:
Taco almost done - still waiting for the homemade salsa:
Last edited:
That is an absolute feast !Sous Vide Tri Tip tacos tonight. Took the tri tip and gave it a spice rub, followed by ~4.5 hours @ 131 in the SV. Seared on the Performer w/ a bit of Mesquite at 550+ and did some peppers for snacks/garnish. This was an interesting recipe - normal Chile/spice, but it called for a very light coat of mayo before searing. I think it helped get a nice crust.
I'm always on the fence about seasoning before the bath vs. after. Seasoning before seemed to work wonderfully in this case.
Out of the bath - after several hours, only about an ounce of juice from this Angus Tri Tip.
With the light coat of mayo:
At the turn:
Resting, and smelling delicious:
Sliced and ready:
Peppers on the grill:
Taco almost done - still waiting for the homemade salsa:
Similar threads
