What's For Dinner? | Page 432 | FerrariChat

What's For Dinner?

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

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  1. Streetsurfer

    Streetsurfer Formula Junior

    Dec 16, 2015
    934
    near Chicago
    Full Name:
    Ron
    #10776 Streetsurfer, Aug 22, 2019
    I made a quart of broth from vegetables for fast breaking, then the veggies for later, and still have chicken and some other veggies in a crock pot stewing, for its broth for same and meals after.

    This one has sweet potato, carrot, corn, kale, peas, green beans, clove, garlic, acv, coconut vinegar and aminos, Himalayan salt, cinnamon, lime juice,

    The chicken has russets, zuchinni, kale, lemon juice, three thighs (drumsticks that are about to arrive will go in), fennel, salt, carrots...maybe more.

    Dinner will be....? Who knows.

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  2. arizonaitalian

    arizonaitalian F1 World Champ
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    #10777 arizonaitalian, Aug 22, 2019
    Steak Diane Part Deux

    The first time I made this the other day, it turned out "meh" at best. The beef was subpar and I over-cooked the sauce (by a lot). So, I had to try it again. Picked up a pretty good filet from the local market and focused more on the sauce and timing this time. Presto. Much, much better. Love this dish! Forgot to take a pic (too busy) while the sauce was coming together, but you get the idea. Oh, at this time of the year, some farmers from Utah drive up here and sell veggies and fruit out of the back of their truck on the side of the road. Got some corn and grilled it with this meal...it was the best corn of the summer (if not ever). Awesome. We have 4 more ears...

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  3. Streetsurfer

    Streetsurfer Formula Junior

    Dec 16, 2015
    934
    near Chicago
    Full Name:
    Ron
    #10778 Streetsurfer, Aug 22, 2019
  4. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    #10779 tomc, Aug 22, 2019
    Nice! You kicked that Steak Diane's butt!
    T
     
  5. PureEuroM3

    PureEuroM3 F1 Veteran
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    #10780 PureEuroM3, Aug 22, 2019
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  6. PureEuroM3

    PureEuroM3 F1 Veteran
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    #10781 PureEuroM3, Aug 22, 2019
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  7. PureEuroM3

    PureEuroM3 F1 Veteran
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    #10782 PureEuroM3, Aug 22, 2019
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  8. PureEuroM3

    PureEuroM3 F1 Veteran
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    #10783 PureEuroM3, Aug 22, 2019
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  9. PureEuroM3

    PureEuroM3 F1 Veteran
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    #10784 PureEuroM3, Aug 22, 2019
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  10. tomc

    tomc Two Time F1 World Champ

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    #10785 tomc, Aug 23, 2019
  11. I.T. Guy

    I.T. Guy F1 World Champ
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    #10786 I.T. Guy, Aug 23, 2019
    Salmon and broccoli
    I have grown a gut this year. Normally I ride bike to work and back every day. I haven’t once.

    Let the health begin!

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  12. max930

    max930 Two Time F1 World Champ
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    #10787 max930, Aug 23, 2019
    I bought some shrimp and scallops. Making pesto linguine and I'll toss in the seafood.
     
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  13. Streetsurfer

    Streetsurfer Formula Junior

    Dec 16, 2015
    934
    near Chicago
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    Ron
    #10788 Streetsurfer, Aug 23, 2019
    Tonight I had some of the chicken soup made yesterday.

    Not that I was trying, but I’ve lost four lbs. in 8 days. Back to my high school weight of 128#. It’ll be back up to my average of 132# as I resume foods. Biked a quick short mile today. Good enough with a herniated L5/S1.
     
  14. tomc

    tomc Two Time F1 World Champ

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    #10789 tomc, Aug 23, 2019
    Nothing quite like chicken soup to set you right! Did you use the broth you posted up-thread?

    All these pizza pics, got me hankering wood fire pizza. Or as close as I could get with the kit I have.

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    Pecan, oak and lump fire under the CI pizza stone. Got to 800 F, which for this set up may have been too high as the bottom charred before the top was browned. Subsequent pizzas I did with stone at 650 F, CA. 2.5 min, finished off to the side.

    Tri tip pizza. Leftover tri tip, spinach, sour cream base, a little mozz, herbes de Provence, a little dab of Sweet Baby Ray's BBQ sauce. S&P. Yummy.

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    Also did two cucuzza, mushroom and cheese pizzas to put in the freezer.

    T
     

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  15. Streetsurfer

    Streetsurfer Formula Junior

    Dec 16, 2015
    934
    near Chicago
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    Ron
    #10790 Streetsurfer, Aug 23, 2019
    Yes @tomc, I did. I got several quarts of soup, and a couple of strained broth. Drank some of that last night and through part of today. I held about a pint and a half back in the crock pot, then added two small lamb chops to cook them up. I’ll have those later in the weekend.

    I do need to work on my za crust skills. I’ve got a couple stones for a Stök grill. An idea I had was adding oats(g/f) to a potato/rice/garbanzo flour crust.
     
  16. tomc

    tomc Two Time F1 World Champ

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    #10791 tomc, Aug 23, 2019
    ^Ron...You ever try the cauliflower pizza crusts? I have not, but based on what I read online, people seem to really like them.
    I bet that chick pea flour that I've seen you use before might work...T
     
  17. Streetsurfer

    Streetsurfer Formula Junior

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    #10792 Streetsurfer, Aug 23, 2019
    I’ve not tried cauliflower...most she’s seen are held together with cheese and egg, both a no go for me, or have other items I (we) need to avoid. We did have a delicious squash one, but Lisa said the same company doesn’t make it anymore.
    I’m willing to try homemade cauli crust and bind it with chia or flax egg.

    Side note; I saw the restaurant in Round Top on tv last night....”In Pie We Crust” was on their wall. :D
     
  18. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    #10793 TexasF355F1, Aug 23, 2019
  19. arizonaitalian

    arizonaitalian F1 World Champ
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    #10794 arizonaitalian, Aug 23, 2019
  20. arizonaitalian

    arizonaitalian F1 World Champ
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    #10795 arizonaitalian, Aug 23, 2019
    Last edited: Aug 23, 2019
    At one of our farmer's markets, there is a Mexican couple that make some great (and way too hot) fresh salsas and Elote and also Tamales. Ania had never heard of, nor seen a tamale. She was - for reasons only she knows - fascinated by the humble tamale. We have ordered them a couple of times this summer from various fair/market Mexican food booths. Recently she has been on a mission to assemble the needed materials and make them. Sigh. So, she located some corn husks, some masa and I made the fillings. Made a little pico de gallo to top them with. Took 3+ hours. Made enough that I'll be eating Tamales' for several days.

    I went with grilled chicken stuffing and then a grilled corn and flavored black beans stuffing. We also did some cheese/salsa verde stuffed ones when we had left over masa after using up the other two fillings. Here is a pictorial telling of my three hours of tamale time...btw, they were pretty yummy. But I still don't "get" the attraction to tamales...

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  21. dustman

    dustman F1 Veteran
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    #10796 dustman, Aug 23, 2019
    Very impressed.
     
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  22. NeuroBeaker

    NeuroBeaker Advising Moderator
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    #10797 NeuroBeaker, Aug 24, 2019
    Now I'm hungry...

    All the best,
    Andrew.
     
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  23. wax

    wax Five Time F1 World Champ
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    #10798 wax, Aug 24, 2019
    Tamales Rule.

    Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
     
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  24. koisokok

    koisokok F1 World Champ
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    #10799 koisokok, Aug 24, 2019
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  25. tomc

    tomc Two Time F1 World Champ

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    #10800 tomc, Aug 24, 2019
    You are one lucky dude! Here in Texas, I think part of the attraction is that tamales are often associated with Christmas. Also, I think they're generally regarded as a pain to make, what Emeril would call a "food of love" type thing. So, a wild guess, people have fond memories of their mom or grandma slaving away making these things for the holidays...T
     
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