What is/was for dinner?

[AlaskaMoose]

Given the popularity of a particular phrase in the lexicon of today (which my wife reflexively objects to), it is quite hard to convince her to make tacos on a Tuesday.

However, once she realized that my indiscriminate American palette was taking no offense to her use of roast beef out of a can for the taco meat, it made things much easier for her. Of course, my mother used to plop ground beef, lettuce and tomatos into a hard taco 'shell' and call that a taco when I was much younger - and I accepted it. So, there's that.

Sometimes my wife places a couple of lean-cut steaks in a slow cooker for a few hours, and then uses them to make tacos or burritos. She starts the cooker on a high setting to make sure that the steaks are nearly done internally, then she adds spices, onion, garlic, etc., and turns the slow cooker's temperature to low. A few hours later the steaks almost fall apart. She uses these steaks to make tacos, burritos, and so on.

I’ve always loved the fact that despite culinary discipline or region or country that we have different names to describe the same character of cooked rice ie; tahdig, soccarat, pogo, nooroongi (sp?). I think the current popular verbiage for this is “scorched or lava rice”. Anyways, we collectively have taken the time to name the same delicious caramelized rice.

I have a similar love for the brown, caramelized edge & bottom of a gooey, cheesy baked macaroni and cheese.

I remember, as a kid, asking my mother to let me take care of the caramelized rice at the bottom of the pot. I found it quite delicious.

 

[Certificate of Excellence]

Dinner last night was shrimp and pork egg foo young, crab rangoon and some beef and broccoli from our favorite Chinese place in town. I offered to throw together some kimchi fried rice and dumplings, but my fridge was not stocked for what my wife was craving, so I flew. This place is only about 10 minutes from our house, so quite convenient and absolutely delicious.

Very tasty & I didn't have to cook. Oh yeah and I have leftovers too (my fav)

 

[anika200]

Goat stew with rice&beans and fried plantain.

 

[WriteNow]

I have leftovers too (my fav)

I remember my mother and I often took a doggy bag home from our favorite Chinese restaurant. It would be lunch the next day.

Another memory of that restaurant: for a couple of years, my mother and I were alone on Thanksgiving, and we didn't have any enthusiasm for a traditional dinner. So celebrated Thanksgiving the day before Thanksgiving at that Chinese restaurant.

 

[BotchQue]

I remember my mother and I often took a doggy bag home from our favorite Chinese restaurant. It would be lunch the next day.

Another memory of that restaurant: for a couple of years, my mother and I were alone on Thanksgiving, and we didn't have any enthusiasm for a traditional dinner. So celebrated Thanksgiving the day before Thanksgiving at that Chinese restaurant.

My Mom had a favorite Chinese restaurant in Sioux Falls, and we went there every time when I came to visit. Loved that place.
My last visit to Sioux Falls, for her funeral, I did go there, once; think I grieved more there than I did at her funeral/burial. (and that's how it should be)

 

[Certificate of Excellence]

My folks had their 53rd anniversary so we had them over for dinner. I made smothered pork chops mashed
Potatoes (one of my dad’s favs), braised sauerkraut & spiced apple sauce (two of my mom’s favs) and oven-warmed buttered sourdough bread.

It was pretty tasty. I sent them home with a couple nice left over bento box styled meals and a fat piece of chocolate cake to enjoy this week.

 

[Scepticalscribe]

My folks had their 53rd anniversary so we had them over for dinner. I made smothered pork chops mashed
Potatoes (one of my dad’s favs), braised sauerkraut & spiced apple sauce (two of my mom’s favs) and oven-warmed buttered sourdough bread.
View attachment 2577731
It was pretty tasty. I sent them home with a couple nice left over bento box styled meals and a fat piece of chocolate cake to enjoy this week.

Sounds delicious, and a lovely way to celebrate such a special occasion.

 

[Certificate of Excellence]

My Mom had a favorite Chinese restaurant in Sioux Falls, and we went there every time when I came to visit. Loved that place.
My last visit to Sioux Falls, for her funeral, I did go there, once; think I grieved more there than I did at her funeral/burial. (and that's how it should be)

There is a tradition in my family on my dad’s side where we take our cremated loved ones with us to their favorite restaurant for a final meal. For example when my grandma passed away, my dad and my uncle Milt took my grandmas remains back to Eastport Maine where they ate at one of her favorite lobster shacks. They both got lobsters and some New England steamed clams and a beer (she loved a good beer).

I put it in my will that who ever is dealing with my passing, they need to go to a couple places with my urn.

 

[JanetTheGreat]

Spaghetti is for dinner tonight.

 

[Certificate of Excellence]

I love a good spaghetti dinner

Tonight’s dinner was Teton Waters Ranchn smoked beef polish sausages with refry mashed potatoes and braised sauerkraut. I forget how good Teton is. They get the perfect amount of fat, smoke and casing snap - just Yum. One is enough as they’re quite rich.

 

[Certificate of Excellence]

Speaking of spaghets, tonight is my turn for Spaghetti dinner (with meatballs for the oldest and garlic bread for my middle kiddo (youngest will eat almost anything haha). I've got my meez on the counter and am experiementing with pre-hydrating my pasta. In theory this should drop cook time down to a minute or two.

 

[Certificate of Excellence]

It’s interesting how prehydrating dried pasta affects it. One hour about of rehydration at room temperature did cut down cook time for me to about two minutes for an al dente pasta I like but I took it a minute or so longer as my kids like it softer. Here ‘s the rehydrated pasta before cooking for those who are interested.

 

[LoveThisThing]

tonight will be ground turkey, mixed with fried cauliflower rice, snap peas, peppers, onions, spinach and spreaded carrots with a bit of low sodium soy sauce (some times a bit of sweet and sour sauce)

 

[Certificate of Excellence]

I have some pecorino and garlic focaccia fermenting overnight in the refrigerator that will be baked in an hour or so for burratta & salami, cotto, mortadella sandwiches with some pesto mayo from our garden & some dressed salad greens for the illusion of health.

I ended up making a garlic pesto remoulade from this years basil plant. This one is so good. The focaccia is really easy to make (no kneading really) if anyone is interested. Volume measurements below:

2C Bread flour (you can sub either flour if that’s all you have)
2C AP flour
2C Water
2tsp Salt
1Tbls Sugar
2Tsp Yeast
2-4z EVOO
2Tbls Butter

Combine all to make a sticky gooey dough blob and ferment in an oiled bowl from 3hr to 48hr covered under refrigeration. Drop into buttered rectangle (9x13 works well) pan - I like to sprinkle Parmesan or pecorino onto the buttered pan for a delicious caramelized cheese crust before adding the dough. Stretch it out to the edges and let rise for another 30-60 minutes. Oil your finger tips and make the classic divots on top of the dough and drizzle the oil over the top (it will collect into the divots) and bake immediately 375F for about 45 minutes or until desired doneness.

FYI It doubles as a nice lunch lady school lunch pizza crust (if you know, you know) as well as Detroit style pizza crust if you are so inclined.

Why? Because hearty pizza styles are awesome

 

[Certificate of Excellence]

This mornings breakfast was a modest one. Wife took oldest to Catechism so it was the middle and little with me this morning. That can mean only one thing - air fried tater rounds & juice/coffee; a true breakfast of champions lol



It is pretty amazing that air fried tater rounds + airplane sounds STILL gets even the pickiest of children fed.

 

[Scepticalscribe]

I have some pecorino and garlic focaccia fermenting overnight in the refrigerator that will be baked in an hour or so for burratta & salami, cotto, mortadella sandwiches with some pesto mayo from our garden & some dressed salad greens for the illusion of health.

View attachment 2579743

I ended up making a garlic pesto remoulade from this years basil plant. This one is so good. The focaccia is really easy to make (no kneading really) if anyone is interested. Volume measurements below:

2C Bread flour (you can sub either flour if that’s all you have)
2C AP flour
2C Water
2tsp Salt
1Tbls Sugar
2Tsp Yeast
2-4z EVOO
2Tbls Butter

Combine all to make a sticky gooey dough blob and ferment in an oiled bowl from 3hr to 48hr covered under refrigeration. Drop into buttered rectangle (9x13 works well) pan - I like to sprinkle Parmesan or pecorino onto the buttered pan for a delicious caramelized cheese crust before adding the dough. Stretch it out to the edges and let rise for another 30-60 minutes. Oil your finger tips and make the classic divots on top of the dough and drizzle the oil over the top (it will collect into the divots) and bake immediately 375F for about 45 minutes or until desired doneness.

FYI It doubles as a nice lunch lady school lunch pizza crust (if you know, you know) as well as Detroit style pizza crust if you are so inclined.

Why? Because hearty pizza styles are awesome

Looks absolutely mouth-watering.

Do enjoy.

 

[maflynn]

A pre-thanksgiving meal for my daughter and I.

 

[KaliYoni]

I have some pecorino and garlic focaccia fermenting overnight in the refrigerator that will be baked in an hour or so for burratta & salami, cotto, mortadella sandwiches with some pesto mayo from our garden & some dressed salad greens for the illusion of health.

View attachment 2579743

Now let's elevate this from a $7 to a $15 sandwich! I christen thee the "Muffellini"!!! Or for influencer postings on Instagram and TikTok, "Muffuletta x Panini collab".

;-)

 

[Certificate of Excellence]

Tik Tok? No. Just no.

Lol

Speaking of my basil bush I grew this year, I harvested the leaves mid October for the aforementioned pesto which I froze into useful 2oz pucks and didn't do anything to the remaining stems. I looked at it last week and a whole new slew of little .5 to 1 inch leaves are growing, so I may get another round. I am also tempted to replant in a pot and let it go over the winter in my office where I can keep an eye on it - see how long it will go.

 

[WriteNow]

I am also tempted to replant in a pot and let it go over the winter in my office where I can keep an eye on it - see how long it will

I've been tempted to have a basil plant in a pot indoors in hopes that I could have my own basil available all year long.

In the past, when I was more ambitious about growing tomatoes and basil in pots outdoors in summer, I did try to bring the pots in during cold weather snaps to prolong this season, but I had only limited luck.

But I think a lot of that was that I didn't have a good place indoors for the plants to go.

 

[MBAir2010]

not spam musube

i can make my own futomaki...sushi from scratch.

 

[Certificate of Excellence]

not spam musube

i can make my own futomaki...sushi from scratch.

I really enjoy cooking and eating at home as I really can make most anything I would want … that includes sushi/sashimi but I really enjoy going to my fav sushi bars and being served freshly prepared sushi & drinking sake flights or Japanese beer with the occasional gyoza app thrown in.

That is a fun time to me worth getting out for. That and middle eastern fare get me out the door.

 

[Certificate of Excellence]

I picked up a clearance tri tip roast for $8 bucks so decided to turn that into a nice stew & mash (and some raviolis for middle kiddo).

Served it with some of the focaccia.

It was good.

 

[BotchQue]

Had a bit of rub left over from making novalox a couple weeks ago, market had single salmon cuts on sale, and some broccolini that I needed to use up, so, lunch!

Smoked on an alder plank, soaked in water. Sauce was 1/4 cup mayo, 1 minced chipotle pepper, and about 2 tsp honey, stirred together.

 

[Certificate of Excellence]

Made a quick dinner tonight - air fried tater rounds and chili dogs with vegan madras chili. So good. The veg chili makes everything so much more digestible and pleasant after the fact.