What is/was for dinner?


SomeSoftwareGuy

macrumors member
Mar 8, 2019
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58
We made our own version of gourmet cheeseburgers and a bagged salad. Nothing terribly special about them, but they always taste better than from a fast food restaurant. We toast the buns with butter. Real cheddar cheese - not the kraft packaged slices stuff.
 
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Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,334
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The Far Horizon
Dinner this evening will be a take on paella:

Two chicken thighs and several chicken drumsticks (organic, free range, skin and bone still attached) were slowly sautéed and browned in a large copper dish.

Then, they were removed and set aside.

Diced onion, diced pepper (green and red), a full head of minced garlic, some chopped and seasoned cherry tomatoes - all organic - were sautéed in the same pan as the chicken had been.

Two fat chopped chorizo sausages were next added to that mix, and sautéed.

Then, the rice (Spanish Bomba rice) was added and sautéed, as were two heaped teaspoonfuls pimentón, (Spanish sweet smoked paprika), a little ground coriander, and a small glass of Spanish white wine and saffron strands that had been sitting in a small glass of heated water.

At that stage I added the stock, and replaced the browned chicken pieces.

A cup - a generous mug, actually - of peas will be added when it is almost ready to serve.
 
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LizKat

macrumors 603
Aug 5, 2004
5,307
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Catskill Mountains
Some mezze penne tonight with a simple Mediterranean-herbed tomato sauce and some romano cheese, a couple pieces of bread run under the broiler. It hit the spot. First time since last spring I've bothered with a tomato sauce for pasta. In the summers I end up putting a little cooked pasta in with a veggie and and tofu stir fry sometimes, rotini or mini penne, just enough to say "it's in there". But tomatoes for me in summer are meant for sandwiches, salads, salsa, gazpacho. Now I know autumn has really settled into my kitchen when the tomatoes can land in a pasta sauce.
 

Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,334
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The Far Horizon
Pizza and salad. Very tasty.
I can well imagine.

Chateau moi, dinner shall take the form of an American classic: Skillet (well, massive copper saucepan) fried potatoes with sautéed onion (both potatoes and onions diced into small cubes), bacon (also diced) and eggs (cooked in a well of the rest of the food in the pan) - a one pan delicious dish, and all the better for it.
 
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Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
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Pizza and salad are great and so is @Scepticalscribe 's dish. Exams tomorrow and some urgent issues have me working til late and not sure if I am that hungry but am tired.
Agreed, pizza and salad are great - my father loved pizza, so we used to order it in sometimes, while he was still with us.

The problem with pizza, unlike pasta, is that domestic ovens can never reach the temperatures of the brick ovens used for pizza, and therefore, again, unlike pasta, (where you can prepare stunning dishes at home, my bolognese sauce is seriously good), the pizza you prepare at home will simply never taste as good as one you eat out, or order in.

Anyway, dinner was delicious - I realised this morning that I was hungry, and that poached eggs - my first thought, weren't going to cut it.

That American recipe (thank you, internet, the marvels of modern living, and yes, I do still consult cook books) arose out of a desire a few weeks ago to prepare a soothing, tasty dish that included potatoes, fried onions and fried eggs, but without the necessity of having to use and simultaneously watch, three different, or separate pots or pans.
 

Zenithal

macrumors G3
Sep 10, 2009
8,992
10,081
Hash? That's 15th century European origin, as far as I know. Hash only became really popular well after the late 1800s in the US.

My idea of a filling breakfast is two slices of whole grain bread, toasted and topped with lashings of butter. 3-4 eggs fried in butter with several ounces, say 100-200 grams of cheese, usually young gouda, a cellar aged cheddar, or if I want to pretend to eat healthy, soft goat's cheese.

Pepper, cayenne, and salt to taste. If it's too much, I'll toast up another slice or two of whole grain bread. No butter, though. We have to have our limits, you know.
 
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LizKat

macrumors 603
Aug 5, 2004
5,307
29,721
Catskill Mountains
My idea of a filling breakfast is two slices of whole grain bread, toasted and topped with lashings of butter. 3-4 eggs fried in butter with several ounces, say 100-200 grams of cheese, usually young gouda, a cellar aged cheddar, or if I want to pretend to eat healthy, soft goat's cheese.

Pepper, cayenne, and salt to taste. If it's too much, I'll toast up another slice or two of whole grain bread. No butter, though. We have to have our limits, you know.
Oy. But not every day, right?

Zenny we hardly knew ye...
I'm not always sure when you're pulling our legs in here, my friendly friend. :)
 
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stylinexpat

macrumors 68000
Mar 6, 2009
1,575
2,416
Was craving some Congee tonight in Hong Kong so I decided to give Master Congee a try and ordered his fish Congee. Got to hand it to the Hong Kong people for making Congee. There is one place that makes it with the crab roe which is very good but did not make it there tonight.

The Congee is very good here. If anyone is in HK give it a try. Master Congee is in TST

IMG_20191010_214424.jpg IMG_20191010_214404.jpg IMG_20191010_213602.jpg IMG_20191010_213738.jpg IMG_20191010_213514.jpg
 

Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,334
30,635
The Far Horizon
Was craving some Congee tonight in Hong Kong so I decided to give Master Congee a try and ordered his fish Congee. Got to hand it to the Hong Kong people for making Congee. There is one place that makes it with the crab roe which is very good but did not make it there tonight.

The Congee is very good here. If anyone is in HK give it a try. Master Congee is in TST

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Gosh.

I have learned a new word today: Actually, I had never come across the word (noun) "congee" before, and the blessed resource of the internet supplied me with an answer.

Fascinating.
 

SomeSoftwareGuy

macrumors member
Mar 8, 2019
75
58
We ate out tonight. Beef brisket burnt ends (served on a bun with pepper jack cheese, and onion straws) with some of the traditional sides, potato salad and french fries. Baked beans are more the norm, but I just wasn't in the mood for them. Burnt ends are one of the few things I don't put BBQ sauce on, if they are done right they just melt in your mouth.

If you are not familiar with burnt ends I really recommend you give them a try if you ever get the chance.
 
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Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,334
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The Far Horizon
We ate out tonight. Beef brisket burnt ends (served on a bun with pepper jack cheese, and onion straws) with some of the traditional sides, potato salad and french fries. Baked beans are more the norm, but I just wasn't in the mood for them. Burnt ends are one of the few things I don't put BBQ sauce on, if they are done right they just melt in your mouth.

If you are not familiar with burnt ends I really recommend you give them a try if you ever get the chance.
What are burnt ends? I'm intrigued.

Also, potato salad (which I love, and which my late father adored) plus French fries?

Baked beans can be brilliant, but - to my mind - work best wth anything from the pork family (bacon, ham, sausages..), or, indeed, they also go exceptionally with fried eggs, and potatoes (whosoever prepared, mashed, fried, French fries, boiled, steamed....roasted).
 
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SomeSoftwareGuy

macrumors member
Mar 8, 2019
75
58
What are burnt ends? I'm intrigued.

Also, potato salad (which I love, and which my late father adored) plus French fries?

Baked beans can be brilliant, but - to my mind - work best wth anything from the pork family (bacon, ham, sausages..), or, indeed, they also go exceptionally with fried eggs, and potatoes (whosoever prepared, mashed, fried, French fries, boiled, steamed....roasted).
So burnt ends are the tips of a brisket that are cut off after the brisket is smoked, and then smoked for a longer time. The point is that they generally have a higher fat content so the longer cooking time helps to render it out (based on my limited understanding). They get the name burnt end because they normally have a nice char or bark on the outside because they are cooked longer, but they are so tender and delicious inside. I consider them the filet mignon of barbecue. Normally they are served cut into cubes. Each one is a bite size.

Oh I love potato salad, but the fries are for the barbecue sauce. I normally don't put sauce on the burnt ends because they are delicious alone, lots of flavor. But, I have a tendency to use potato chips or french fries as my barbecue sauce delivery system. A good barbecue sauce can be quite delicious in its own right.
 
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Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,334
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The Far Horizon
So burnt ends are the tips of a brisket that are cut off after the brisket is smoked, and then smoked for a longer time. The point is that they generally have a higher fat content so the longer cooking time helps to render it out (based on my limited understanding). They get the name burnt end because they normally have a nice char or bark on the outside because they are cooked longer, but they are so tender and delicious inside. I consider them the filet mignon of barbecue. Normally they are served cut into cubes. Each one is a bite size.

Oh I love potato salad, but the fries are for the barbecue sauce. I normally don't put sauce on the burnt ends because they are delicious alone, lots of flavor. But, I have a tendency to use potato chips or french fries as my barbecue sauce delivery system. A good barbecue sauce can be quite delicious in its own right.
"Barbecue sauce delivery system"; what a lovely way of expresses that particular concept.

Thank you for the explanation; that makes total sense (and I've learned something new).
 
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spooklog

macrumors regular
Aug 10, 2015
127
98
New Hampshire
I'm a great cook but unfortunately I don't like to cook much, so whatever I make has to be simple and fast. I discovered salmon burgers at Trader Joe's yesterday, so I'm looking forward to frying them up on the stovetop, then adding avocado and lemon juice and perhaps a bit of butter. The taste combination should be excellent, as well as the frisson between food textures. Hope it works out. Happy eating to everyone!