What's For Dinner? | Page 547 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. max930

    max930 Two Time F1 World Champ
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    I'm seeing if I can get my parents and brother over for dinner tonight. I feel like Chinese and the dishes on the dinner for six combo. It only makes sense if I have a group over. If not, I'll do a beef taco pizza. My second craving. Restaurants can do a limited amount of dine in now. But most are still only doing take out.
     
  2. tomc

    tomc Two Time F1 World Champ

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    What's in the dinner for six combo?
    T
     
  3. max930

    max930 Two Time F1 World Champ
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    Chicken choy mein, pork fried rice, Chop suey, sweet and sour pork, ginger beef strips, almond chicken and breaded prawns. Plus egg rolls. I also order a large hot and sour soup.

    Its a lot of food, hence I get it when the whole family can come over.
     
  4. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    My house smells like roasted garlic.:)
     
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  5. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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  6. tomc

    tomc Two Time F1 World Champ

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  7. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    ****. Its like 6 large cloves. Once roasted I smashed them and folded them in.
     
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  8. max930

    max930 Two Time F1 World Champ
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    Did the Chinese take out. Different restaurant then I was planning. Good food for Americanized Chinese. The place was a total hole in the wall, but usually these are the best places.
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  9. SoCal1

    SoCal1 F1 Veteran
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    Getting the Coal fired pizza oven dialed in, about pizza #50
    650 degree floor seems to be the sweet spot for the perfect pizza

    Home grown tomatoes, garlic, bazel. Bought the cheese aged provolone
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  10. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    It's actually too much garlic, if there can be such a thing.

    Just made two marinades, one for chicken and one for skirt steak.

    I was going to list out what I did, but I can't really remember.

    For the skirt steak though, I did: olive oil, lite soy sauce, sherry vinaigrette, Worcestershire, beef broth, water, chopped onion and garlic, lime juice, and a can of red enchilada sauce. Plus some spices.

    I used chicken broth and shallots for the chicken, as well as lemon juice.

    I know I forgot some things.

    Also have two steaks dry brining.
     
  11. max930

    max930 Two Time F1 World Champ
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    Found a moms spaghetti sauce in the freezer. So doing spaghetti and meatballs. I'm cheating on the meatballs, using Kirkland Italian style. A few restaurants are open for dinning, but I think only patio's are open. Net most are still take out only.
     
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  12. tomc

    tomc Two Time F1 World Champ

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    Love aged provolone! Reminds me of the holidays at my grandmother's house!

    How long does your pizza take to cook at that temp?

    T
     
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  13. tomc

    tomc Two Time F1 World Champ

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    Chicken finishing up in a 200 F oven after 1.5 hr in the smoker (pecan and charcoal). About 10 - 15 F internal to go.
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    Drumsticks about to follow them. We should be set for chicken for a good long while...T
     
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  14. SoCal1

    SoCal1 F1 Veteran
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    45-60 seconds
     
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  15. SoCal1

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    Dinner tonight
    Farmers Market was in full swing today back open 110%

    Fresh caught diver scallops, tomatos, basil, lemon over some pasta
    Ahhh the taste of summer :)


    xo

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  16. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    Its a meat-fest. Sausage got a bit overdone. Thought I was going to have to put out the grill completely because the entire bottom caught on fire. So monitoring that i lost track of time with the sausage.

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  17. PureEuroM3

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    Texas!!! Looks dope
     
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  18. PureEuroM3

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  19. max930

    max930 Two Time F1 World Champ
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    I didn't feel like cooking, so got a small beef taco pizza. Its a local chain place. It was good, but they've made better. The location I go, is the corporate store they use for training. Its usually their best location.
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  20. tomc

    tomc Two Time F1 World Champ

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  21. Frank_C

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  22. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    I'm gonna tell you guys, try a dry brine. Suggestion is to go a bit lighter on the salt than articles and youtubers tell you. But it is really good and permeates the meat very well.
     
  23. tomc

    tomc Two Time F1 World Champ

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    Put salt & pepper on early, leave overnight sort of a deal, Jason?
    T
     
  24. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    Just salt. Add pepper and whatever once you pull it out to cook the next day.
     

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