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What is/was for dinner?
- Thread starter Gutwrench
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Taters you say... (broke in a new large "burglar" (clang to the skull haha)) black carbon steel pan last night.Tater tot casserole !
As good as Tater-tot casserole leftovers are, for tonight's dinner, I opted for Lomo (Beef) Saltado for my wife n I and the kids had some air-fryer fish sticks and mac n cheese and broccoli.
It was deeelish.
It was deeelish.
I loves me some well salted, pan-fried taters and ketchup
Mmmmm Mmmmm, those look delicious.
Looks amazing @edubfromktown, pan looks like a keeper. Anyway, how did you season these fries or what dip or just salt/pepper?
Tonight: spicy pickle juice marinated chicken breasts (pellet grilled) with pan sizzled red bell pepper and shitake mushrooms.
Very nice. Love that panTonight: spicy pickle juice marinated chicken breasts (pellet grilled) with pan sizzled red bell pepper and shitake mushrooms.
I always save my pickle juice (we finally get Grillo's here in UT, Yay!) to marinate wings, may have to try breasts.
I don't think I'd seen a Jose Andres cooking video before, but the EweTube Al Gore Rhythm godz served this up to me tonight, and I really enjoyed it (and learned some things!).
This guy is frickin' hilarious, not something you see on the news when he's flying to the latest natural (ie manmade) disaster to help feed people. He made a beautiful plate of gazpacho, not like I've seen before.
I'm about two weeks into gazpacho/sweetcorn/peach/(forgot: cherry!) season, and I can just about see my belt buckle again without a mirror (it's an annual purge for me). I've never put gazpacho into a blender, but my last batch (finished today) the tomato pieces were getting a bit tired, so I poured it into a blender (sans bread) and made a delicious large smoothie, dressed with EVOO and black pepper. Yum! One of these days I may try the bread thing.
I have, years ago, carefully pushed out a tomato's "jelly" into one dish, and then ground up the flesh into another, and compared the tastes. Most of the tomato taste was in the jelly, but the texture was, eh, not great; the flesh had nice mouthfeel but not too much taste at all, so I agree with Mr. Andres, use the whole damn thing!
My fav *Fried* chix marinade is buttermilk, pickle juice & franks or equivalent hot sauce.
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Have you ever seen a Chef John video recipe? He has an unique way of communicating his recipes but he also has an amazing gazpacho recipe. If you do watch it, I too skip the step of getting rid of the gel/seeds I keep it all in there, all though I do strain the cherry tomato puree as in the vid.
https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/
https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/
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Yesterdays dinner was basic ... and earlier so more like a supper.
Anyways, did some roast garlic and butter roasted chicken legs and Frisee salad. Somehow despite all the other parts of the chicken getting pricier, legs/drums are still quite an affordable cut and they come with a built in handle for the kids.
Anyways, did some roast garlic and butter roasted chicken legs and Frisee salad. Somehow despite all the other parts of the chicken getting pricier, legs/drums are still quite an affordable cut and they come with a built in handle for the kids.
Jose Andres is quite a character. I enjoy watching his videos and the pure in-the-moment enjoyment he gets from looking at, talking about, preparing, and eating food. There is a chefs reverence, passion & intensity with him and his demeanor that is absent with many other food educator personalities out there.
I used Grillo's Blazing Hot pickle juice for my marinade. Sure wish they made dill spears too instead of just slices.
@Certificate of Excellence: Franks is great stuff (especially when on killer sale at Harris Teeter, like last week)! Also, I picked up a 2nd Matfer carbon steel (8.5") pan to hang out with the 14" monster.
I kind of view a later time frame as more supper-ish, although this is a matter of personal perspective.
One grandmother lived in a small town where "dinner" was what I'd call "lunch." and "supper" was what I called "dinner." My mother told me that "dinner" technically is the main meal of the day, which--at least at one time in that town--was the noon meal. (Farming area.)
Plus my sense is that kids might like the legs better.
Thinking back, I don't remember ever seeing anything else when I was growing up, although a large part of that was just that my mother didn't like poultry. She only went along with turkey for Thanksgiving out of a feeling of obligated it's what people expect.
Mashed potatoes and oatmeal, because I don't have teeth and can't chew. If anyone knows great food that you don't have to chew then I'd be interested to know. I only have my front teeth.
After reading all the gazpacho talk, I'm thinking I should make some this summer... You are all a bad influence. 😂
I did make a version that used canned tomatoes many years ago. I know "canned tomato" would have purists shuddering, but I didn't have access to good fresh tomatoes back then. It was good, I thought, although with the probable caveat of "good for what it was." I'm thinking I can probably source good tomatoes--it would be an excuse to go to one farmers' market...
I did make a version that used canned tomatoes many years ago. I know "canned tomato" would have purists shuddering, but I didn't have access to good fresh tomatoes back then. It was good, I thought, although with the probable caveat of "good for what it was." I'm thinking I can probably source good tomatoes--it would be an excuse to go to one farmers' market...
For a start, you might consider gazpacho (made smooth, with no chunky add-ins).
Hmm, anything soft/tender really. Immediate foods that come to mind
Egg preparations scrambled, shirred, poached, boiled, egg salad etc.
Cheddar grits
Biscuits n gravy (tender biscuit)
Rst garlic Creamed spinach
Any sort of pureed hot or cold soup
Macaroni and cheese
Boiled well pasta (very soft) for spaghetti
Souffles
Pumpkin/squash savory or sweet custards
Desserts
Pudding
Tapioca
Apple sauce
Custards
Icecream
Malts
Egg preparations scrambled, shirred, poached, boiled, egg salad etc.
Cheddar grits
Biscuits n gravy (tender biscuit)
Rst garlic Creamed spinach
Any sort of pureed hot or cold soup
Macaroni and cheese
Boiled well pasta (very soft) for spaghetti
Souffles
Pumpkin/squash savory or sweet custards
Desserts
Pudding
Tapioca
Apple sauce
Custards
Icecream
Malts
Dinner tonight was a take on a vegetable wor wonton soup. Made a grip of chix stock so used that as the base for the soup.
Kids ate air fried chicken nuggets, fries and fruit salad. Oldest had some
Of the soup as well.
Kids ate air fried chicken nuggets, fries and fruit salad. Oldest had some
Of the soup as well.