What is/was for dinner?

Discussion in 'Community Discussion' started by Gutwrench, Aug 19, 2018.

  1. kazmac macrumors 604

    kazmac

    Joined:
    Mar 24, 2010
    Location:
    On the silver scream
    #576
    Not sure what's next, but those onion rings were really good. :)
     
  2. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #577
    Onion rings are one of those strangely underrated culinary delights; prepared properly, they are positively addictive.
     
  3. kazmac macrumors 604

    kazmac

    Joined:
    Mar 24, 2010
    Location:
    On the silver scream
    #578
    Yes, they always take a back seat to French Fries which I also love, but they temporarily hit the spot. Now to dig up something else. :)

    I hope you had something delightful to eat today.
     
  4. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #579
    They do hit the spot.

    And, as for onion bhajis........I fear that my self-control comes under serious assault when confronted by a plate of such seductive delights.
     
  5. Zenithal macrumors 603

    Joined:
    Sep 10, 2009
    #580
    No truer words have ever been recorded. I've only had them twice in my life where I enjoyed them so much I had to have more. All other experiences were average at best.

    There has to be a nice contrast between the salty, crispy and slightly spicy shell and the sweet onion within. Simple concept. Easy to mess up.
     
  6. Pntblnk macrumors member

    Joined:
    May 10, 2018
    Location:
    Nashville TN
    #581
    Shoulder roast beef and vegetables soup with hot sourdough bread!
     
  7. RootBeerMan macrumors 6502a

    RootBeerMan

    Joined:
    Jan 3, 2016
    #582
    We had the traditional Southern New Years dinner. Pork roast, black eye peas, collard greens and cornbread. Can't imagine starting off the New Year with anything else.
     
  8. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #583
    What are collard greens?

    The whole repast sounds fascinating - I know that the South has different traditions, not least in the field of culinary endeavours.
     
  9. decafjava macrumors 68030

    decafjava

    Joined:
    Feb 7, 2011
    Location:
    Geneva
    #584
    @RootBeerMan that sounds scrumptious - in my tradition (Greek) we often make stifatho - a kind of rabbit stew with lots of small onions.

    @Scepticalscribe collard greens are leafy vegetables sort of like endive and related to broccoli and cabbage:

    https://en.wikipedia.org/wiki/Collard_greens

    My bold, soaking up the broth with cornbread, thought of it makes my mouth water. I have not had the chance to eat much southern cooking but what I have tried is terrific.

    By the way these sound similar to "horta vrasta" a similar kind of Greek dish. We use tons of olive oil though - well I do with freshly squeezed lemon.

    https://www.thespruceeats.com/horta-vrasta-boiled-leafy-greens-1706415
     
  10. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #585
    Thank you very much for that; I had never heard of them, and didn't know what they were. And it is more than nice to learn something new each day.
     
  11. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #586
    Organic free range eggs; this time, boiled.

    Served with toasted French bread and smoked (wild) salmon.

    Tasty and soothing.
     
  12. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #587
    Hot and sour soup.

    4A405CBF-F786-4A17-BF10-78D34AF8662A.jpeg

    Good heat.
    Needs a smidge more sour.
    Too much white pepper.
    I’ll decrease the pepper and increase the chili bean sauce.
    Increase the vinegar too.

    It’s not ready for prime time but it’s easy enough I’m confident anyone can make it to their liking.

    Oh, two other things.

    I added pork and love it. I’ll do it every time now, I think.
    And, my nose is running again but it’s not from my cold!!
     
  13. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #588
    Yum.

    1. Enjoy.

    2. Would you care to share your recipe?

    3. Yes. I remember having to blow my nose afterwards, too, but hot and sour soup clears the sinuses wonderfully.
     
  14. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #589
    Thanks.
    Sure, I’ll send it after work. But the proportions need adjusting.
    Haha, it does.
     
  15. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #590
    An omelette from organic, free range (ethically produced and extraordinarily tasty) eggs.
     
  16. Scepticalscribe Contributor

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #591
    Sautéed spicy Mexican sausage, and Toulouse sausage, and pancetta, all diced and flavoured with pimentón; sautéed diced organic onions and garlic (a head); roasted tomatoes; a tin of cannellini beans; some stock. Some simmering.

    To be served with rice or pasta (the carer refers rice).
     
  17. Zenithal macrumors 603

    Joined:
    Sep 10, 2009
    #592
    Herb crusted rack of veal, red wine sauce and wild rice.
     
  18. RootBeerMan macrumors 6502a

    RootBeerMan

    Joined:
    Jan 3, 2016
    #593
    The cold truly set in today. I was going to grill burgers, but decided to go with Yuan Salmon, instead. Served over medium grain white rice and liberally salted with pink Himalayan salt. The key to good salmon is to not overcook it. A nice browning on the outside and moist inside.

    IMG_0983.jpg
     
  19. Zenithal macrumors 603

    Joined:
    Sep 10, 2009
  20. RootBeerMan macrumors 6502a

    RootBeerMan

    Joined:
    Jan 3, 2016
    #595
    That's because I was feeding 4 people, myself included.
     
  21. Zenithal macrumors 603

    Joined:
    Sep 10, 2009
    #596
    I figured the joke wouldn't work online. You said "Yuan" which sounds like "Juan" or "One." Get it now?
     
  22. RootBeerMan macrumors 6502a

    RootBeerMan

    Joined:
    Jan 3, 2016
    #597
    Mmm...no. Yuan sounds like Yoo-Ahn. But, I do get what you were shooting for.
     
  23. A.Goldberg macrumors 68020

    A.Goldberg

    Joined:
    Jan 31, 2015
    Location:
    Boston
    #598
    I had salmon, asparagus, and rice. One of my favorite meals. I have this amazing Salmon rub I picked up from a place out in Seattle.
     
  24. Zenithal macrumors 603

    Joined:
    Sep 10, 2009
    #599
    The crusted veal was nice, as was the wild rice. The red wine sauce didn't taste right, but then again I'm still regaining my tastebuds.
    --- Post Merged, Jan 9, 2019 ---
    From last year's trip? I usually opt for rosemary sprigs from the garden and fresh lemon slices from the garden, too. Flaked sea salt and fresh black pepper, with a dash of paprika and cayenne for color. I let the salmon speak for itself, especially a nice marbled fillet. Though I'm always open to trying out new spice blends.
     
  25. Mars56 Suspended

    Joined:
    Apr 26, 2018
    #600
    Curry with beef, garlic sprouts, chinese broccoli, carrots - used my absolute favourite yellow curry paste "koon yick wah kee", it's insanely good. I like making my own curry mixtures from scratch, but this stuff is beyond any yellow curry that I've tasted. Brilliant stuff. If you like yellow curries, go out look for it right now! Added some broad rice noodles and things were fun
     

Share This Page