What is/was for dinner?

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

  1. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #801
    Beautiful!
    --- Post Merged, Feb 3, 2019 ---
    I’ll be grazing on different things: onion rings, wings, chips with queso & salsa.
     
  2. Scepticalscribe Contributor

    Scepticalscribe

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    #802
    Do enjoy; sounds addictive.
     
  3. Apple fanboy macrumors Penryn

    Apple fanboy

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    #803
    Sounds nice. But I ate out this week so it will be another 5 weeks before I do again. I don’t eat stuff like that at home very often.
     
  4. Scepticalscribe Contributor

    Scepticalscribe

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    #804

    Indeed: I'd imagine that opportunity to tuck into that sort of dish doesn't arise all that often when you dine at home.
     
  5. Apple fanboy macrumors Penryn

    Apple fanboy

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    #805
    No. But tonight’s meal will make a nice change. Potatoes and chicken are in the oven. I’ll go and prep the stuffing shortly.
     
  6. RootBeerMan macrumors 65816

    RootBeerMan

    Joined:
    Jan 3, 2016
    #806
    We've had one for a couple of years now, and I like it quite a bit. Great for tossing together a good quick stew or pot roast, but I use it more for country style ribs than anything else. Add ribs and BBQ sauce and cook. Doesn't get easier!
     
  7. Scepticalscribe Contributor

    Scepticalscribe

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    #807
    Roast chicken? Lovely.

    I'm thinking in terms of organic free range eggs - possibly scrambled - for myself.
     
  8. Apple fanboy macrumors Penryn

    Apple fanboy

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    #808
    Also enjoyable. Best with some nice thick bread and some pickle.
     
  9. Scepticalscribe Contributor

    Scepticalscribe

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    #809
    Creamy scrambled eggs prepared with organic, free range eggs.
     
  10. Zenithal macrumors 604

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    #810
    You reminded me of those nasty pickle and cheese sandwiches. I like briny pickles, not that chutney stuff. Any pickle with vinegar is a no go for me.
     
  11. Scepticalscribe Contributor

    Scepticalscribe

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    #811
    I buy mine - which are homemade - from a wonderful Dutch woman in the farmers' market; hers are addictive and delicious.

    A pickle needs a bit of bite, but need not be too bitter. Cornichons also work well with rich terrines an some cheeses.
     
  12. arkitect macrumors 603

    arkitect

    Joined:
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    Bath, United Kingdom
    #812
    Definitely.
    My pickles are made with only spices and dill… Himalayan salt and water.
    Crispy and perfect sourness.

    Vinegar belongs in chutneys…
    --- Post Merged, Feb 4, 2019 ---
    Cornichons are a definite must have when slicing into a nice and fatty Pâtè de Campagne…
     
  13. Scepticalscribe Contributor

    Scepticalscribe

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    #813
    Any thoughts on how to make a small turnip not just edible but beyond palatable into downright tasty?

    Roasting? A dash of curry or other spices?

    I bought a small 'bag' of organic vegetables over the week-end; it included a small turnip, not a vegetable that I normally purchase. Cocktail sausages will also feature.
     
  14. decafjava macrumors 68030

    decafjava

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    #814
    Yes, maybe boil it a bit first though? Use olive oil also - a must with roasted vegetables.
     
  15. Scepticalscribe Contributor

    Scepticalscribe

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    #815
    Olive oil, yes, absolutely. This goes without saying when roasting, and I usually add garlic (and perhaps ginger, - and maybe chillies - as well).

    Sometimes, with potatoes and carrots and parsnips, when roasting them, I parboil them first, yes.
     
  16. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #816
    I like them served in a generous amount of landfill refuse or a beautifully rich compost pile. 10 crows can’t be wrong.
     
  17. Scepticalscribe Contributor

    Scepticalscribe

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    #817
    I take your point, but I see this as something of a challenge.

    Indian spices may be the way forward.
     
  18. Scepticalscribe Contributor

    Scepticalscribe

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    #818
    Half of the turnip will be diced and parboiled, then it shall be roasted (anointed with olive oil) with diced onions and garlic, and garam marsala added as well.
     
  19. decafjava macrumors 68030

    decafjava

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    #819
    Please let us know how it turns out!

    I do enjoy winter root vegetables - properly prepared.
     
  20. Scepticalscribe Contributor

    Scepticalscribe

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    #820
    Actually, the diced and boiled turnip, anointed with olive oil, sprinkled with sea salt and freshly ground black pepper, further sprinkled with curry awarder and some garam marsala, has just gone into the oven. Sautéed diced onions and garlic will be added to this dish.

    We shall serve it with cocktail sausages (sautéed) and rice.
     
  21. Mefisto macrumors 6502a

    Mefisto

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    #821
    A combination of boredom and hunger compelled me to whip up a sort of ragùish bolognese sauce to be served with some sort of yet to be determined pasta, there are a few options in the cupboard for that. In the sauce there are just the basics, onions, garlic cloves, mushrooms, a sliced carrot, minced beef, some bacon, assorted spices and a little bit of red wine.

    It's been simmering on the pan for about half an hour now, so there's still a bit of time to go. I shouldn't have started this project while already already hungry.
     
  22. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #822
    There must be some pasta makers here.

    I made my first fettuccine and it was amazingly easy. I used a food processor and had one of those hand crank machines. Excluding the 15 minutes to rest the dough it only took 15 minutes. I was stunned at the simplicity. And really no mess.

    I cooked a test batch tasting at 2 and 4 minutes. Both were just fine. I kinda liked the two minute taste but my mind argues it can be ready in two minutes. I think it was fine. Maybe I’ll go three minutes later as I cook dinner.

    D2E2857F-2E69-47AC-83B9-A684EC1DFB3D.jpeg
     
  23. mobilehaathi macrumors G3

    mobilehaathi

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    #823
    Yeah I do some pasta from scratch on occasion. I like to mix a bit of saffron (pulverize and then dissolve in a teaspoon of water) into the dough and then serve with a simple cream sauce (shallot, garlic, lemon zest, heavy cream) or just olive oil and Parmesan.

    Also, ravioli!
     
  24. Gutwrench thread starter Contributor

    Gutwrench

    Joined:
    Jan 2, 2011
    #824
    Sounds really good. Maybe you’ll sneak a photo sometime you make it again.

    Any other tips? I’m all ears.

    I’ve been on a pasta and sauce kick lately. The sauce is garlic, crushed red pepper, butter, white wine, parm, and lemon zest. Gosh so easy and so good.

    Have you ever tried a sauce using just the pasta water, butter, and parm?
    --- Post Merged, Feb 4, 2019 ---
    How do you make ravioli? That’s out of my league.
     
  25. mobilehaathi macrumors G3

    mobilehaathi

    Joined:
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    #825
    I’m still getting the hang of everything. It’s certainly a process, and I’m hardly an expert. I’ve spent some time working out of a cookbook called Mastering Pasta. I find it a great reference, and it’s got some great recipes.

    A bit of pasta water, butter, and parm is always a great easy saucing option. I have done it quite a lot!

    Re ravioli, I have a small mold with a rolling pin (https://www.williams-sonoma.com/m/products/ravioli-mold-with-roller/). This little thing makes it fairly easy to stuff and cut them. I like doing goat cheese and roasted tomato or ricotta and spinach for stuffing. All you really have to do then is roll out a pasta sheet, lay it out, stuff it, cover it, and roll over it.
     

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