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What's For Dinner?

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

  1. tomc

    tomc Two Time F1 World Champ

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    I have tried veggie fries a few times - once turnips (gross!), sweet taters a couple of time (OK-ish). Once, Frank_C turned us on to Veggie Tots from Green Giant, that has been our go-to when we want some crunch with dinner...T
     
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  3. tomc

    tomc Two Time F1 World Champ

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    You guys spiking in COVID-19 cases up there?
    T
     
  4. max930

    max930 F1 Veteran
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    Not really, the government is going overboard. I was going to take my parents to an Italian restaurant. But can't because of the restrictions. Guess I'll do sushi tonight. The restaurant has a deal you get a stamp on a card every time you spend over $30. Ten stamps earn you a $30 gift card. My order for myself there is $45.
     
  5. Jdubbya

    Jdubbya Two Time F1 World Champ
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    Thanks, I'll try that. I usually buy the frozen ones which is probably half my issue. They always turn soggy no matter how short a time I cook 'em.
     
  6. Frank_C

    Frank_C Formula 3
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  8. BrettC

    BrettC Formula 3

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    Love tougue....pork or beef? Based on size looks like beef?
     
  9. BrettC

    BrettC Formula 3

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    Have 2 pork tongue in a pan cooking for lunch meat in my tortilla's!
     
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  10. Frank_C

    Frank_C Formula 3
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    My bad- yes, beef tongue. I corn/pickle tongue for 2 weeks before I boil it.

    If on the menu I'll usually eat lengua in Mexican restaurants.
     
  11. BrettC

    BrettC Formula 3

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    Ok, so enlighten me on the pickle? Like corned beef or ?
     
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  13. Frank_C

    Frank_C Formula 3
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    Yup corned- 3/4c pickling salt, 2 Tb pink curing salt (sodium nitride), 1/3-1/2c sugar, half a bottle of pickling spice submersed in water for 2 weeks. Then boil with the other half of the pickling spice.
     
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  14. max930

    max930 F1 Veteran
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    Beef burrito. Not very good tonight. Different staff from last time.
     
  15. Jdubbya

    Jdubbya Two Time F1 World Champ
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    That looks great. We used to have tongue when I was a kid. I've never cooked it but there is one store near me that carries it. I've almost grabbed one a few times. I seem to remember by mom and grandma both pressure cooking it.
     
  16. Frank_C

    Frank_C Formula 3
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    Pickle/corn it- tastes even better.

    Regardless, just put it in a crock pot with water and pickling spice to cook- with/without pickling it.
     
  17. max930

    max930 F1 Veteran
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    I'm thinking of doing the calzone thing at Pizza Pizza again. It's really good. Sushi and or fish and chips are too busy, now that it is take out only.
     
  18. Jo Sta7

    Jo Sta7 F1 Rookie
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  19. tomc

    tomc Two Time F1 World Champ

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    I can't blame Walt. That looks great. Any dog worth his salt would be there waiting for a treat.

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    Homemade guajillo pepper salsa. Onions sweated, guajillo toasted in a dry pan, soaked in hot water for 30 min, cumin, salt, pepper, garlic powder, chili powder. Puree. Great color. A tad less zippy than I anticipated given that Wiki says the guajillo is similar in Scoville units to a jalapeño.

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    Made a guajillo pizza. The above paste on a pizza skin, cover with a Mexican cheese blend.
    Care package from @SCFerrari arrived this afternoon, and his homemade chorizo was the perfect topping. Thanks Rob!!

    T
     
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  20. 95spiderman

    95spiderman F1 World Champ
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    had family over tonight so went big. baked clams and chicken scarpariello which ive shared here in past but also a new salad for us.
    wedge salad. so good. made blue cheese dressing from scratch w mayo, sour cream, buttermilk, vinegar, mustard, woostershire, garlic, and blue cheese. then a wedge of iceberg with sauted shallots, bacon, tomatoes, scallions.

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  21. max930

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    Did the calzone deal at Pizza Pizza. I pass the Japanese restaurant on the way there. A small line to get into the place for take out. Said no thanks to the line. Tonight I'm going to go early and get fish and chips.
     
  22. NbyNW

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  23. tomc

    tomc Two Time F1 World Champ

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    That's a proper looking wedge salad! There's a restaurant we go to that does a good one. Tried it at home. I'm sticking with having someone else do it!

    The place we go to does very thick cut bacon that's been candied and dusted with cayenne powder. Pig candy! Even though we split a salad (thank you, old age!), they still give us two slices of bacon since we're regulars. And the wife doesn't do spicy, I get two pieces of spicy, sweet bacon!

    T
     
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  24. tomc

    tomc Two Time F1 World Champ

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  25. arizonaitalian

    arizonaitalian F1 World Champ
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    seeing this reminds me of the first "shortcut trick" someone showed me.

    Back in the 90's my gf and attended a large holiday party where everyone was asked to bring something to share. It was a fairly high end dinner...

    Anyways, my gf pulls out a pre-made, precooked pizza crust, some cream cheese, some smoked salmon, and some capers and a lemon. Proceeds to make a cold "pizza" of that in 10 minutes or less...and it was freakin' delicious and very popular and got lots of compliments on a table full of fancy foods. I had to commend her on that quick/easy idea.
     
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  26. arizonaitalian

    arizonaitalian F1 World Champ
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    If my memory is working (questionable), I've seen you post carbonara several times?

    Would you mind sharing your recipe? (I'd like to get good at making that and yours looks perfect).
     
  27. arizonaitalian

    arizonaitalian F1 World Champ
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    Sheesh folks, I just wore out my "like" button hitting finger!

    (PSA - do *not* wait too long and then catch up in one go in this thread)

    I think I'm going to stalk @Frank_C's posts and create a weekly/monthly recipe/food plan...so much variety and healthy stuff there, varied and very impressive dining going on there!

    I think I have only one "share worthy" meal of late; picked up some ahi as Costco (for $8 per pound, is that crazy?) and seared it with Paul P's redfish magic, served over leftover jeera rice from our fav Indian place.

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  28. arizonaitalian

    arizonaitalian F1 World Champ
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    oh, forgot one other meal. Tried to make Tandoori chicken for the first time. I skipped the red food dye, so the color isn't "restaurant red" but honestly the flavor came out in the 70th percentile of restaurant versions I've had over the years. We also did some green beans in Indian spices (mustard seeds, cumin seeds) that were darn good and served it with leftover Jeera rice from our fav Indian place (they give us so much we freeze about 5 dinners worth after each time we go there and pull it out when needed).

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