What Did You Make For Dinner?

[warren]

Bologna sandwich, a glass of iced tea and back to work.

 

[didimauw]

Ha! Had frozen pizza myself....I don't cook. I don't even grill. But I can make a mean sandwich!

 

[jaytex1969]

 

[hoosierpipeguy]

Waygu Beef Burgers on the grill. Excellent

 

[warren]

hoosier: Do you get any beef flavor from Waygu? I found it so bland that I had to use nearly all the available condiments and then some. Do you know what cut of Waygu was used for the grind for your burgers? Just curious.

 

[condorlover1]

4 micro wave ready White Castle burghers and a can of Becks beer followed by a bowl of Condor Plug. I was going to make beans but it was too much hassle and the people I am staying with are much older so I don't think they would appreciate the wind section of the orchestra firing up after 9 in the evening!

 

[PaulTheScandinavian]

I was always been big'on Italian style food and in general on mediterranean food ,so now I'm fixing to make some spaghetti sauce with lean ham and chopped black olives

 

[cosmicfolklore]

Last night was venison chili rellenos with figs and pecans added.

 

[jpmcwjr]

Res.ervations

 

[condorlover1]

Figs? Cosmicfolklore! That should mix well with the chili!

 

[cosmicfolklore]

Figs?

Usually rellenos use raisins and apples, so the figs aren't too far out of tradition. Chili rellenos are named such, because they use Ancho Chili's. It's not made with TexMex chili.

 

[condorlover1]

Sounds fascinating!

 

[irishearl]

Omlettes with cheese, bacon, pablano peppers, and hash browns coked inside.

 

[warren]

Tonight a nice grass fed beefsteak from a boutique ranch in Nebraska.

 

[alaskanpiper]

Tonight will be asiago and panko crusted halibut with black truffle buerre blanc, some sauteed brussel sprouts with bacon and wild rice on the side.

Gotta start nibbling on that 103 lber or he'll never leave the freezer by next season.

 

[weezell]

4 micro wave ready White Castle burghers and a can of Becks beer followed by a bowl of Condor Plug.

Of course those are the vegetarian White Castle burgers. Right?( Black mail is a bitch you know!)...

 

[subsalac]

Just some fried rice. My method is 1 or 2 day old rice so it's fairly dried out, this is what makes the best fried rice. There are some "hacks" I use to get a flavor-explosive fried rice I'd like to share. 1) Chinese pickles. You can find these on amazon on in an asian grocery, look for pickled radish. Insanely flavorful, lots of umami, which will be an ongoing theme. 2) Powdered dashi stock, you can easily find this on amazon. This is kelp and smoked fish stock which is granulated, again, loaded with glumates, just makes the flavor pop. 3) XO sauce. This is a pricey ingredient, but it's essentially fried dried seafood(tiny shrimps and scallops), chinese ham, garlic, shallots, chilies, and some other ingredients ground up and fried in a paste to make an extremely complex and luxurious seafood sauce. I'm pretty sure you can find this on amazon too, but then again, what can't you find? I fry it in the oil with the egg and meat/seafood/veggies before adding the rice. 4) Fish sauce. Just a bit, gives lots of depth of flavor. "Three Crabs" brand is good. 5) Top the rice with some Japanese furikake-- this stuff takes fried rice to the next level. Sesame seeds, seaweed, fish flakes, and various little crunchy flavor explosive bits. 6) Fresh, thinly sliced green onion gets mixed into the fried rice when it gets turned off the heat. Since fried rice is fatty, this is very important to have something green and fresh. And that's my unsolicited tips for fried rice rant.

 

[kanaia]

Polenta with roasted vegetables as a topping.

 

[python]

This thread started a long time ago. Closing this one down and starting a new one.