What's for Dinner?

[Runningwolf]

John, I thought we were tight. I had my phone on me the entire time.

 

[ckvchestnut]

What did we have for dinner?? Don't remember and who freakun cares?? Lol jk!


Carolyn

 

[Tess]

I love Thai food. This is my pineapple coconut shrimp curry. We love it and I make it a spicy #8 at least

 

[Tess]

My Mile High Pizza Pie . best Pizza in town lol

 

[the_rayway]

Tess - that pizza is insanity! Oh man, do I miss regular pizza dough (drools).

We had a lunch (lupper?) out yesterday afternoon because of an event at work. Got something called 'What the Duck'. Shredded duck and bacon sandwich (GF bun!) with lettuce, house made pickles and onions, and lettuce. Requisite sauces of course.

It was huge - and soo good!

 

[Tess]

Tess - that pizza is insanity! Oh man, do I miss regular pizza dough (drools).

We had a lunch (lupper?) out yesterday afternoon because of an event at work. Got something called 'What the Duck'. Shredded duck and bacon sandwich (GF bun!) with lettuce, house made pickles and onions, and lettuce. Requisite sauces of course.

It was huge - and soo good!

Mmm. It sounds good. You cant eat my mile High with out a fork. I cant anyway. my husband can but he's got a big mouth

 

[JohnT]

JohnT, was my line busy again when you tried to invite me? Dang!

John, I thought we were tight. I had my phone on me the entire time.

Guys,

If you ever come out to Chester, you can count on a prime rib dinner!

 

[sour_grapes]

I made sous-vide short ribs. They were really nice. There are about 3 schools of though on SV short ribs. You can make them at a low temperature, like 140F, for 48 - 72 hours or so; they come out medium-rare, with a steak-like texture. Or you can do them at high temp, like 180F, for 10-12 hours, and they come out like a traditional braise. Or you can steer (no pun intended) in between, which is what I did tonight. I did 22 hours at 167F. They were delicious. Close to traditional, but not as mushy. Still fall-off-the-bone tender, but still had a little resistance to the tooth. And very yummy. (I browned them before the sous-vide, and did a brief blow-torch afterwards.)

Paired this with roasted carrots/parsnips, broccoli with lemon/butter/garlic/caper sauce, a salad of baby kale and other mixed greens with pomegranate seeds, and garlic bread. Delish. Washed down with Louis Martini Cab and a Hahn Cab.

 

[GreginND]

Sashimi in Sunnyvale. Oh, and the "Sake Bomb" was great - a large cold beer and a carafe of hot sake for only $9! I had to order some uni on the side too.

 

[JohnT]

Making my Hungarian onion/beef stew. Very simple

Brown stew meat,

remove meat and add 4 large chopped onions,

take off heat, add paprika and caraway seeds. Stir until you can smell the
paprika,

return meat to pan, add equal parts of water, red wine, and beef stock until you are 1 inch above the meat.

return to heat, low simmer with a cracked lid for 3 to 4 hours.

Hungarian cabbage salad to go with it.

 

[ffemt128]

Tonight for dinner I picked up some shirmp, a lb of Orange Roughy, a couple steaks, broccoli and rice pilaf. I pulled a bottle of 2011 Johanesberg Reisling from the rack and placed in the fridge to chill. Getting hungry already.

 

[plowboy]

A Canadian classics: Kraft dinner smothered in Heinz 57

 

[Boatboy24]

Hopefully this:

 

[Tess]

Crab Legs out at the casino tonight!!

 

[ckvchestnut]

Panko crusted northern pike from Thursday's catch!!


Carolyn

 

[Boatboy24]

Dinner! Plated up all fancy with some chips and homemade sauce. Veggies not pictured.

 

[ibglowin]

Pics of the veggies or………….

 

[Runningwolf]

Pics of the veggies or………….

Ahhhh Mike, you know me. Thanks for leaving the veggies out of the picture.

 

[ibglowin]

If you ever want to press the "easy button"……..

You can't beat the Costco BBQ pulled pork. Especially during the Winter. Just Microwave it, add sauce and serve. Amazing quality for the price!

 

[ckvchestnut]

Hmmm never tried but thanks for sharing! Might try soon!


Carolyn