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What is/was for dinner?
- Thread starter Gutwrench
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I made taco pizza (lol) for dinner last night. Boys (all of them) ate it without complaint which was miracle lol 
And requested weekly preparations haha. Dunno about that but once or twice a month, sure .
And requested weekly preparations haha. Dunno about that but once or twice a month, sure .
Smoked a 7+ lb whole turkey breast on the pellet grill.
Sliced it and served with leek & potato soup and a fresh garden salad.
Jets Pizza as we do for every Halloween. Got to take the kids out trick or treating. The misses and I will be taking Hot Chocolate and high octane Kailua with us. Then we come back and eat whatever is left over after all the walking.
This is just me, but I personally prefer a well mannered salad. 🤣
And meanwhile, purists for both Mexican and Italian cooking are seething at this idea!I made taco pizza (lol) for dinner last night. Boys (all of them) ate it without complaint which was miracle lol
Although I can imagine that the value of something the kids will eat without complaint outweighs any concerns of authenticity!
I love brining and then stuffing the breast meat with garlic cloves and then smoking and then chilling that down & slicing for sandwiches.
Makes a killer grilled Albuquerque Turkey sandwich
Well, my kiddos will all eat tacos and they all eat pizza so the mashup was inevitable.
We invited all the kids on our street over for Costco pizza, brownies & garden salad for the adults before hitting the neighborhood for candy at dusk. We all walked around until the kids got tired & then it was costumes off to categorize the loot. It was surprisingly temperate this year. The frigid evening mountain air hasn’t quite reached us yet.
Although I'm sure it's on its way...
If I lived someplace that had mountains, I might be tempted to dress up as a sasquatch for Halloween.
This year we had on our heated jackets and beanies and we still got chilly. The kids can take about 1.5 hours before they’re done. Some years it’s T-shirt weather, some it’s snowing, you never know on the Front Range.
We did see an epic house a few blocks from us.
Made cheese ravioli with a creamy Italian sausage primavera for dinner tonight.
I’ve been having such a hard time figuring out what to eat for dinner lately. I get off work around 6:30, and by the time I get home it’s already 8. If I eat too much that late, I feel guilty about the calories. But if I eat too little, I go to bed starving.
If I grab dinner before heading home, though, I get back way too late. 😩
Anyone else dealing with this? What do you guys usually do for dinner when you get home that late?
If I grab dinner before heading home, though, I get back way too late. 😩
Anyone else dealing with this? What do you guys usually do for dinner when you get home that late?
I make sandwiches - nice ones. I usually do some variant including a smoked turkey/ham/salami or bologna or mortadella/seporasata/cotto and dress it up with sliced onion, pickles (sometimes olives or a slaw) & Dijonaise. I usually put it on a chewy & airy roll like a Bolilo but also enjoy chewy dense carriers like ciabattini which are also great grilled. They're quick to make & eat plus I can make them ahead and eat later in the day. In your case, you could make some ahead and eat on the way home so you’ve eaten something substantial and you’re digesting once you hit your front door. Anyways, they’re convenient and easy to put together with minimal/no dishes.
More broadly anything hand held and tasty cold would work for me, so things like cold pizza or calzones, quiche Lorraine, mince meat pies etc & fruit would potentially be on my menu.
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That would be a fun vacation adventure. Travel to the southeast of France and go black truffle hunting with truffle pigs
But if I make it the night before and eat it on my way home from work the next day, that’s almost 24 hours in between — won’t that cause a lot of bacterial growth?
But your idea actually reminded me — maybe I could just buy some portable food from a nearby store and eat it on the way home. Thanks!
great question. I am assuming you have refrigeration for the majority of that storage time like a break room refridgerator or an insulated lunch bag/box to keep cold foods cold. I have access to refrigeration but I still use a combo insulated bag and ice pack to keep everything cold and fresh as I also can have long commutes between home and work. Here’s an example of my set up.
The lady bug is actually what I put in my kids lunch bags for their school lunches but you get the idea. The block I use is actually about twice as big because my lunch bag is bigger lol. Anyways, This works well at keeping your food cold (between 33-40F) to minimize/prevent growth of any bacterial food borne illness and to keep your food fresh (ie: doesn’t sweat/wilt).
A couple points to keep in mind in regards to cold food safety.
1.) ideally keep cold foods cold - between 33 & 40F There are many ways to accomplish this ie: break room refrigerator, insulated bags+ice blocks etc.
2.) If you are holding at room temperature outside of 33-40F (like a brown bag lunch that includes perishable foods like cured meats, low acid foods etc.) you have a shelf life of 2hrs of storing at room temp to consume it otherwise beyond hour 2 you throw it away. Beyond 2hrs and the potential for uncontrolled bacterial growth and food borne illness becomes a measured potential thus risk to the consumer. Properly keeping your food chilled greatly extends the time you have and maximizes quality so it is enjoyable to eat.
It is good to know that the number one cause of food borne illness is us lol. We do it to ourselves through improper time and temperature controls of the foods we consume; our own ignorance. Follow the rules above and you will be fine.
It is worth dropping some $$ on a quality insolated lunch bag/box and a few nice ice packs that can live in the freezer (at least two - one in freezer & one out in your lunch). I’ve had that one in my picture for about 15 years now and it still works pretty well but I am about due to retire it and get a new one lol. I am considering one with built in packs in its insulated walls like a Titan, so the whole thing goes in the freezer & guaranteed 40F for 6hrs which is pretty awesome for passive temperature control. I have multiple freezers though, so I have the space for that sort of a bag.
Anyways, Good luck
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Tonight: Garam masala (bone-in) chicken thighs with fresh/local pears; served with basmati rice and fresh steamed green beans.
Current situation: cast iron pan slammed into the new (dual-fuel... gas burners and 'lectric) oven and roasting away @450F... (photo will be added later)
Current situation: cast iron pan slammed into the new (dual-fuel... gas burners and 'lectric) oven and roasting away @450F... (photo will be added later)
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It’s Tuesday, so predictably, baked bean & beef tacos and Spanish rice was for dinner.
Never gets old
Never gets old
I am making something similar tomorrow. I have some chicken breast thawed and will be doing a tandoori butter chicken with some braised spiced apples and pear chutney and a jasmine rice pilaf.Tonight: Garam masala (bone-in) chicken thighs with fresh/local pears; served with basmati rice and fresh steamed green beans.
Current situation: cast iron pan slammed into the new (dual-fuel... gas burners and 'lectric) oven and roasting away @450F... (photo will be added later)
chicken pulao with mint chatni, along with baked leg quarters