What's for Dinner?

[drinkz]

Query, you have successfully trolled me. Although the amount of effort you put in demonstrates that you suck at life, hence your divorce, it shows your diligence to spread your conspiracies through the internetz. That should be rewarded. I ask that you take this thread as your own. Make it grow, grasshopper, make it grow!

 

[Monica_112]

It's hardly gourmet

Although I suppose you could call it deconstructed if the beans were cold and on the side of the plate

Masterchef here I come

 

[drinkz]

Query, you have successfully trolled me. Although the amount of effort you put in demonstrates that you suck at life, hence your divorce, it shows your diligence to spread your conspiracies through the internetz. That should be rewarded. I ask that you take this thread as your own. Make it grow, grasshopper, make it grow!

 

[Que]

It's hardly gourmet

Although I suppose you could call it deconstructed if the beans were cold and on the side of the plate

Masterchef here I come

I once paid good money for an exotic sounding dish.

It was tasty, it was presented beautifully.

They took a ring form, gently spooned in cold, black beans.

They then drizzled a crisp, cool dressing consisting of tomatillo, scant tomato, cilantro, and possibly a little fresh grated ginger.

There were some artfully arranged garnishing bits of herbs on top.

That's it.

The entire dish.

This was an entree.

It was, delicious....but I admit I did feel a bit conned.
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The beans on toast thing must be in regional pockets. We put them in tortillas a lot in this locale, so what's the difference?

Big Jim and I were renting rooms in a house of mostly college students years ago. He was 6'5" and about 240. We used to have conversations about food and metabolism.

I would eat 1/2 a pan of lasagna or maybe my enchilada casserole.

He would take a single slice of bread, strain some beans that he soaked overnight and simmered all day onto the bread, and then trace a ribbon of catsup on it and that was dinner.

He would enthuse about the bite or too of my lasagna which I was happy to share. He finally asked me to show him how it was done one day. I did, and made him a shopping list and recipie card for when he decided to try it.

I came home one day smelling lasagna cooking. It was Stauffer's Frozen. He said, apologetically..."I guess, unlike you, I am not a real, domesticated animal."

 

[unregistered]

 

[Que]

Dinner is probably going to taste far better than it looks.

I am defrosting a batch of my homemade Chilli Verde.

Plan to ladle it over the Potatoes I am baking.

Top with Shredded Cheese (broiled), green onion, and plain Greek Yogurt in lieu of sour cream.

 

[bailadora]

The garlic turned out like Terminator Too, Judgement Day.

Maybe because you did it over coals? I'm not well versed in cooking over open flames. I usually roast the garlic in the oven for 30-40 minutes, depending on how large the head of garlic is.


Dinner this evening was chicken noodle casserole. I was a bit of a slacker, and totally skipped making veggies. I figure I'll make up for it tomorrow night.

 

[Lakeshore_Blue]

I can see beans on toast doesn't belong on this thread

(Shuffles out)

Sure it does! I remember when dinner was occasionally two packs of ramen noodles nuked in my dorm room microwave. It doesn't have to be fancy five-star French cuisine, I think...

...is it wrong that I'm craving some nice hot chicken ramen now? It was hot, it was filling, what's not to like about them?

 

[Que]

Turned out more photogenic than anticipated...Still not going to be appetizing for children that hate green things

I am getting down to the bottom of the bag of russets, so this was a good use of the small potatoes. Kind of a theme for today.

 

[Que]

A bit early for me, but I was suddenly feeling a mite peckish.

 

[drinkz]

Query, you have successfully trolled me. Although the amount of effort you put in demonstrates that you suck at life, hence your divorce, it shows your diligence to spread your conspiracies through the internetz. That should be rewarded. I ask that you take this thread as your own. Make it grow, grasshopper, make it grow!

 

[Saucyminx]

I had a smoothie for dinner: mangoes, banana, carrots, raspberries, orange juice, and lots of ice. It was delightful!

 

[Que]

That cheese is so orange.

It's a four cheese blend. Americans like a lot of artificial coloring their Colby and in this case Cheddar. The Montery Jack and Asadero are the white shreds. The Queso Quesadilla (which translates to "Cheese for Cheese Crisps") is probably Colby.


Unless you are seeing the Yellow and Gold 'Bell' Peppers.

 

[Amberchgo]

Angel hair pasta with pesto.

Caesar salad

Chianti Reserve

 

[Que]

Nice to have a devoted fan.

Dinner is probably going to taste far better than it looks.

I am defrosting a batch of my homemade Chilli Verde.

Plan to ladle it over the Potatoes I am baking.

Top with Shredded Cheese (broiled), green onion, and plain Greek Yogurt in lieu of sour cream.

Didn't realize our kind and gracious host was going to make this meal FAMOUS!

Using his siggy line as an HOMAGE to me, is well, humbling!

"You LIKE me, you really REALLY like me...." -Sally Field.

Thankz, Drinkz

Awwww, darnit!...He removed his scatological review of my dish above. His copy, though I don't share his fascination with bodily fluids, was clever: "Watch as Query floats a potato in a pool of vomit!" -Drinkz.... I guess if I get to live rent free in his profile I can't complain about the ad

 

[Que]

Angel hair pasta with pesto.

Caesar salad

Chianti Reserve

I love Pesto Sauce. I have never made my own from scratch; it's on my bucket list.

I have a green thumb except for herbs.

Have you ever used it instead of Marinara on Pizza?

 

[Amberchgo]

I love Pesto Sauce. I have never made my own from scratch; it's on my bucket list.

I have a green thumb except for herbs.

Have you ever used it instead of Marinara on Pizza?

Making your own is easy peachy.

Basil
Olive oil
Cloves of garlic
Toasted pine nuts

Put it all in the food processor and push the button!

 

[Que]

Making your own is easy peachy.

Basil
Olive oil
Cloves of garlic
Toasted pine nuts

Put it all in the food processor and push the button!

It seems it would be...Since I don't press my own Olives, I suppose I don't HAVE to grow my own basil.

I was thinking about how much spinach wilts down so I was uncertain if those little dimebag fresh-herbs packages would amount to much?

 

[NightL]

Food to die for?

Certainly glad fresh vegetables and garden salads are still available in my country, along with plentiful seafood and lean meats.

All this highly processed food and fried offerings look like a diet from hell. Seriously scary stuff.

Now where are those cigarettes I stopped smoking 10 years ago...?

 

[Emerson40]

Making your own is easy peachy.

Basil
Olive oil
Cloves of garlic
Toasted pine nuts

Put it all in the food processor and push the button!

It really is quite easy to make, and best with fresh basil and a good quality olive oil.

We have substituted toasted almonds when pine nuts were a challenge to find, and this came out quite nice as well.

Our kids prefer a hearty spoonful stirred into big bowl of elbow macaroni over Mac & Cheese.

 

[Que]

Last night Chili Verde con Puerco. This time I fried up some tortillas.

 

[Saucyminx]

Food to die for?

Certainly glad fresh vegetables and garden salads are still available in my country, along with plentiful seafood and lean meats.

All this highly processed food and fried offerings look like a diet from hell. Seriously scary stuff.

Now where are those cigarettes I stopped smoking 10 years ago...?

Hey now, my dinner was all fruit and veggie with no added sugar. *humph* And if you can't find veggies, then JBJ has plenty he can give you from his garden.

It really is quite easy to make, and best with fresh basil and a good quality olive oil.

We have substituted toasted almonds when pine nuts were a challenge to find, and this came out quite nice as well.

Our kids prefer a hearty spoonful stirred into big bowl of elbow macaroni over Mac & Cheese.

I always put either good quality Parmesan or Romano in my pesto too.
It freezes beautifully. Just throw it in ice-cube trays, (that you no longer want for ice) and throw it in the freezer. When they are hard, pop them out, and throw them in a freezer bag. Then you have single serving size, home-made pesto whenever you need it.

If you have access to a farmer's market, big bunches of basil will be more economical when it's in season. Basil does great in a sunny window if you just want to buy the plants. I like Lettuce leaf basil, Sweet Basil, and Sweet Thai. Man I miss my herb garden.

 

[Que]

What sort of meat is that Query?

I made it a while ago and froze it. It's definitely pork..probably cut-up porkchops....texture suggests loin...

I make the same dish with pork butt. I brown to get a nice caramelization flavor, then slow and low...crockpot or heavy iron pot...when its falling apart I shed it...

This version is quick and dirty, I can cut corners and make it start to finish 30 minutes if I hustle. The quick way I highlight a firmer texture...makes you feel you are getting a lot of meat in your stew.

Mexicans put something similar over shredded, oil-softened, corn tortillas...they top it with queso (cheese). They serve it for breakfast. Chilliqilles I think its called.
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This morning I was out of Qué Óng.

 

[drinkz]

Query, you have successfully trolled me. Although the amount of effort you put in demonstrates that you suck at life, hence your divorce, it shows your diligence to spread your conspiracies through the internetz. That should be rewarded. I ask that you take this thread as your own. Make it grow, grasshopper, make it grow!

 

[Aquagal]

Tonight is hamhocks with pinto beans in a crockpot.

I made this a few days a go for bacon potluck I went to. BBQ'd wrapped asparagus with a soy, pepper, garlic, butter, brown sugar sauce.

This should also go in the how dirty is your grill thread on the GB.