Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
What is/was for dinner?
- Thread starter Gutwrench
- Start date
- Sort by reaction score
Blue corn chips strike me as looking a lot better than they taste.
What you want are the thoroughly disgusting looking orange ones that taste amazing.
My favorite chip is taro.
I used to dry (thinly sliced) persimmons; not exactly what I’d categorize as a chip but still a pretty tasty fruit.
Oh, last night was a frozen pizza.
I used to dry (thinly sliced) persimmons; not exactly what I’d categorize as a chip but still a pretty tasty fruit.
Oh, last night was a frozen pizza.
A teriyaki stir fry - broccoli florets, red and yellow sweet peppers, onions, tofu, just enough cooked rotini thrown in at the end to persuade me at table that there was some pasta in there somewhere.
That brand of blues was pretty flat. I’ve had some wonderful seasame seed seed sprinkled blue corn chips.
Nuclear orange chips - I’ll let you indulge.
That brand of blues was pretty flat. I’ve had some wonderful seasame seed seed sprinkled blue corn chips.
Nuclear orange chips - I’ll let you indulge.
The thing is, I eat a lot of salads (organic), and organic fruit, vegetables and meat.
Thus, when I choose to indulge in junk food, it is a blow out of pure, utterly adulterated junk food.
I made one of our bi-weekly favourite here at mi casa. Yuan Salmon. A simple enough dish but very tasty served over medium grain rice (long grain will not do!).
If anyone is interested, it's a simple recipe.
2-4 fillets of fresh salmon (skin on or off. I use skin off)
Marinade:
5 T Aji Mirin
3 T Japanese Soy Sauce
2 T Sake
juice of 1/2 a lime
Marinate salmon pieces for about 20 minutes then cook in a decently hot pan, or even on a grill. Cook to desired level of doneness. Do not overcook it, though. That's just sinful. Serve fillets over medium grain rice and sprinkle with salt before serving.
If anyone is interested, it's a simple recipe.
2-4 fillets of fresh salmon (skin on or off. I use skin off)
Marinade:
5 T Aji Mirin
3 T Japanese Soy Sauce
2 T Sake
juice of 1/2 a lime
Marinate salmon pieces for about 20 minutes then cook in a decently hot pan, or even on a grill. Cook to desired level of doneness. Do not overcook it, though. That's just sinful. Serve fillets over medium grain rice and sprinkle with salt before serving.
Today, at my request, the carer purchased Italian cannellini beans and excellent tinned tomatoes (oh, divinities, but I do love the fresh tomatoes of the Balkans; even a little over twenty years ago, when I first visited the region, my choice for lunch often took the form of a tomato salad - amazingly flavoursome tomatoes grown locally that had met and greeted the sun - olive oil, and local bread - on this recent trip, I repeated this practice); here, in the fridge, we have pancetta, and Iberico spiced chorizo sausage.
Thus, tomorrow's dinner will be some version of pancetta, Iberico spiced chorizo sausage, cannellini beans, onions, garlic, and Italian tinned tomatoes. Plus pasta. Probably a potato or two for Mother.
Thus, tomorrow's dinner will be some version of pancetta, Iberico spiced chorizo sausage, cannellini beans, onions, garlic, and Italian tinned tomatoes. Plus pasta. Probably a potato or two for Mother.
My wife is Mexican too, though I am the better cook in the house--including Mexican food (I even make my own corn tortillas). We don't really fry anything so fried tortillas are almost always out of the equation. And she doesn't eat red meat, or much of any meat for that matter). BUT, once in a while, usually after Thanksgiving or Christmas with leftover mashed potatoes, she will make tacos de papa. Granted, this is using the side burner on the gas grill outside, since we don't like to fry in oil in the kitchen (overhead vent only does so much). But I do take guilty pleasure in enjoying those tacos!And it tasted as good as it looks.
My wife 'cheats'. She uses canned roast beef (usually Hormel) for the meat and Herdez for the salsa. Frying the corn tortillas is nothing to her though, she's done it for so long.
But for a white boy whose idea of homemade tacos was hard shells, ground beef and no salsa this is a feast. Of course, if she went to all the trouble to hand make everything, it'd probably be my last meal as it would be so good.
My wife is a really good cook, so I lucked out that way.
She also makes albondigas around the holidays albeit with ground turkey instead of beef. I think I might need to step in on that since she doesn't alter the recipe for turkey instead of beef, and my daughters are beginning to revolt (the no red meat thing is only the last couple years, and even then somehow In-n-Out Burger is exempt). Suffice to say turkey meatballs don't hold up well to being cooked in soup.
Mike
Last edited:
Nothing wrong with that.
I pick and choose my junk food (although lately, not so much).Right now I am wishing I listened to my pre-dawn self who said “pack some dehydrated strawberries, woman!”
Alas, I did not. But more to gobble once I get home.
Tonight, beans and onions. Or maybe broccoli and onions I have to use that up.
My wife and I had to work something out…I like tacos and I like Mexican rice, but not beans. In the beginning my wife was cooking up Mexican dishes just because that's what she was always used to. Serving them all to this steak-loving white boy wasn't going down well.
Not a fan of Carne Asada (the meat is too tough) and Chicken Mole. So, my wife just started making the foods I was used to (Pot Roast, Meatloaf, Hamburgers, etc).
When it comes to steaks though, that's me. I learned to grill when I was 14 and I've been broiling/grilling steaks ever since. She makes me do that because I'm good at it. But this one meatloaf she made once, OMG. It was the penultimate meatloaf, the best both of us have ever had. Everything aligned that night because she has never been able to replicate it. She's come close, but it's never been surpassed.
My wife makes the best damn potato salad too. I love potato salad.
What is her recipe for potato salad? Good potato salad is a perennial culinary classic.
My father used to love the potato salad that I made.
I will have to ask her. It's from her grandmother, although she has modified it somewhat because her husband (me) tends to prefer a chunkier and slightly less creamy potato salad.
Thank goodness I am eating soon, you are all making me hungry.
Yep, pinto beans and onions, sadly no avocado.
Yep, pinto beans and onions, sadly no avocado.
Had a double Old Fashioned.
Ordered in fish and chips.
Planning another double Old Fashioned.
Ordered in fish and chips.
Planning another double Old Fashioned.
I worked in a German deli as a kid and still make the potato salad from back then. I make it with a brine of raw egg, raw onion, white vinegar, white pepper, salt, sugar, and water--blended to a frothy yellow goodness. The brine is added to the cooked and sliced potatoes, and then into the fridge for a bit (at least 30 minutes, or till the next day). From the brined sliced potatoes I just add Hellmann's/Best Foods mayo and it is excellent deli style potato salad. Instead of mayo, I can add some olive oil and bacon fat, and another raw egg, to make a German style potato salad, topped with bacon bits and decorated with grated carrots and chopped parsley.
Mike
Thank you ver much for taking the time and trouble to share this - it reads as though it will be absolutely delicious.
Do you use the whole egg (yolk and whites)?
And yes, the sugar makes a difference, agreed; I use that also.
Yes, whole egg for the brine. I remember making tons of brine like this. Same thing for the non-mayo German potato salad, though I always thought that was pushing it for raw eggs, even when I made it at the German deli (rarely have made that since).
Nowadays I home pasteurize eggs, since it is easy enough with an inexpensive sous vide setup. They need 3 minutes at 140F, for large eggs, and it shouldn't cook them. So that is what I use for recipes that call for raw eggs (that won't be cooked).
Mike
Thanks very much for your response; much appreciated.
I'm not worried about the eggs - I buy mine in the farmers' market from a German couple who have organic, free range eggs, and who collect the eggs from the hens who lay them - who, being out and about, try to hide or conceal them - the very morning (or evening before) they are for sale in the market.
I merely asked about the eggs as I wished to know whether I needed to separate the egg yolk from the egg white.
Dinner was roasted potatoes, roasted garlic and artisan sausages for dinner. Mother got gravy. We all had steamed broccoli and carrots, and I also had a salad of tomatoes and cucumber (dressed with olive oil, aged balsamic vinegar, freshly ground sea salt and freshly ground black pepper).
Mother may have some sort of UTI, but she polished off every bit of her dinner.
Mother may have some sort of UTI, but she polished off every bit of her dinner.
Broiled salmon, some green beans and sweet potatoes... I can always tell when the change of seasons is setting into the "back burner" of my menu planning brain --if not my consciousness otherwise-- and it's when I switch from yellow summer squash and a little basmati rice to sweet potatoes for this particular dinner option.
Yes, I know what you mean.
Actually, yesterday, I had idly suggested potato salad to accompany the lovely sausages; the carer was adamant, for Mother, it was going to be roast potatoes. And gravy. Thus, it made sense for us all to have roast potatoes.
Well I will not make the mistake of corn flakes, dehydrated strawberries (not organic) or unsweetened vanilla almond mylk again. Talk about a trifecta of bland on bland on bland. I thought the strawberries would cut through the cereal and mylk, but they lost what tang they have in the mylk.
At least, I can taste each item again, grateful to have caught that severe zinc deficiency before something much bigger cropped up.