What's for dinner?

[Wat_Tyler]

It's too hot to think about eating.

Making a casserole to take with me as a houseguest present, and it's a sweatshop in the kitchen.


Insh'Allah that I remember to tooken a picture for Ol' Whatsisname . . . .

 

[Underscore_2]

Thai style chicken curry, ridiculously hot

 

[Rebel5soul]

Rib Eye steak, prime not choice.

 

[HisArpy]

Thai style chicken curry, ridiculously hot

No pics?

You are dead to me.

Rib Eye steak, prime not choice.

You too.

 

[Wat_Tyler]

The casserole has some dark spots in the cheese, so it ain't photogenic.


But it is quite done.

 

[Rebel5soul]

 

[Saint_Ann]

View attachment 2644968

My dad would have seen that price and had a stroke.

 

[Rebel5soul]

My dad would have seen that price and had a stroke.

It's only money. <shrug>

 

[Saint_Ann]

It's only money. <shrug>

Yeah ........that was pretty scarce growing up.

 

[Rebel5soul]

Yeah ........that was pretty scarce growing up.

Yeah, I remember those days too.

 

[Wat_Tyler]

Yeah ........that was pretty scarce growing up.

Yeah, I remember those days too.

$MeToo . . . .

 

[Saint_Ann]

I'm having an avocado with my cheeseburger. I always feel guilty. Avacados are too creamy and delicious to be good for you.

 

[Wylie3]

Grass Feed Steak

 

[Saint_Ann]

Grass Feed Steak

Have you ever watched a cow eat a whole ear of corn? I used to hand feed at the corn crib. Those huge flat teeth and powerful jaws strip the kernels off the cob and gulp.

 

[HisArpy]

So, tomorrow is the 4th of July and I'm serving dinner for this week on the 4th rather than Sunday. I have a ton of things to do today; make the macaroni salad, bake an apple dealy for which I'm not sure the final result is going to be a pie, a crumble, a tart, or something yet to be thought of. I do know I have to make it today so it'll be ready for tomorrow evening.

In the meantime I have some stuff left over from the mac salad I needed to use so I decided to make an "Amuse-bouche." Amuse-bouche translates to "one bite" which is literal rather than rigid. 2 or 3 bites is acceptable as long as you can hold the special treat in one hand while holding your apertif in the other without spilling anything. Some people call them hors d'oeuvres but they're not actually the same thing. Hors d'oeuvres are pre-planned and can be anything while an Amuse-bouche is a one-off made on the spot to showcase and highlight the upcoming meal using bits of the entree (or the dessert) to highlight one particular part.

Here's my result:






I'm STILL waiting on youse scoundrels to post something. Promises of pics (here's looking at you Wat), aren't actual pics.

 

[HisArpy]

And don't go thinking I ain't casting the stink eye in your direction too Ann. Pics or GTFO.

 

[Saint_Ann]

And don't go thinking I ain't casting the stink eye in your direction too Ann. Pics or GTFO.

I spent the afternoon butterflying 11 lbs of pork loin for grilled pork sandwiches. I have a camera around here somewhere..........

 

[HisArpy]

I spent the afternoon butterflying 11 lbs of pork loin for grilled pork sandwiches. I have a camera around here somewhere..........

Pound 'em flat and thin, put some shredded ham and swiss in the center of one half, paint the edge with beaten egg yolks and fold closed. Refrigerate before grilling to let the proteins in the egg seal the edge. If you get the loin pounded really thin they'll cook super fast.

 

[Saint_Ann]

Pound 'em flat and thin, put some shredded ham and swiss in the center of one half, paint the edge with beaten egg yolks and fold closed. Refrigerate before grilling to let the proteins in the egg seal the edge. If you get the loin pounded really thin they'll cook super fast.

Maybe 20. 44 is just tooooo much. Lol.

 

[Saint_Ann]

Tomorrow.

 

[HisArpy]

As previously stated; dinner this week was today rather than tomorrow. Hoisin steak, pasta salad, corn on the cob, and ranch beans with an Apple cobbler/crisp/slice hybrid served with a scoop of vanilla semifredo and a drizzle of caramel on top.



I expect to see more pics than just mine in the next couple of days.

 

[BrightShinyGirl]

Hayashi rice. I bought the ingredients on a lark at the Japanese market and it turned out really well. Shaved ribeye in a sweet demiglace with carmelized onions. Next time I’ll add button mushrooms but the fam loved it!

 

[Saint_Ann]

Hayashi rice. I bought the ingredients on a lark at the Japanese market and it turned out really well. Shaved ribeye in a sweet demiglace with carmelized onions. Next time I’ll add button mushrooms but the fam loved it!

Was the demiglace made from the bones of 40 black angus steers?

 

[Chernosoth]

Canned beef in a frying pan with sauce from General Tso's chicken.

 

[HisArpy]