What is/was for dinner?

[Scepticalscribe]

Despite the poignant memory, this is certainly one of the best environments and occasions to discuss terrible items. The situation might be the worst, but sometimes good food, and good company can help making things at least somewhat bearable for all parties involved.

I edited my earlier post to confirm that he had excellent taste (for food, wine, clothing - he was always elegant and dapper - stereo equipment, music, and so on) but he was also very much in tune with his instincts (which were almost always right, as I came to learn).

So, that day, I attempted to lightly dismiss his concerns, and - to be honest - never really believed that the tests would show what they did. But, deep down, he knew, or certainly strongly suspected - he wouldn't have confided as much otherwise.

Nevertheless, that year - the year before he passed away - we attended quite a number of mostly classical concerts (bonding over a shared love of music among other things), invariably followed by a most palatable repast in an excellent Italian restaurant (which always included bruschetta) - washed down with a bottle of good Italian wine.

I must say that he was partial to Italian cuisine (he loved pizza as well), and seriously good Italian wines.

 

[anika200]

then have crunchy pb with a little mayo

What? Mayo with your peanut butter, that is a new one to me, is it a regional thing somewhere or your own concoction?
Of course now I am going to have to try a little to see what is up.

 

[RootBeerMan]

I love grits with butter, salt and pepper! Cracker Barrel has great grits, Denny’s not so good. (Restaurants)

View attachment 854827​

Cracker Barrel has mediocre grits, these days. Once upon a time they used good, stone ground grits, but these days I usually take a pass on them, as they aren't as good as they used to be. If you want good grits (and cornmeal and flour) I highly recommend you order some from Weisenberger Mill in Midway, KY. Their products are really affordable and they keep well in the freezer, so you can order enough to make the shipping worthwhile. These will change your life!

https://www.weisenberger.com/

 

[LizKat]

What? Mayo with your peanut butter, that is a new one to me, is it a regional thing somewhere or your own concoction?
Of course now I am going to have to try a little to see what is up.

It might have been even more local than regional! My dad used to put a little mayo on toast w/ peanut butter. He said the sandwich was just too dry otherwise, and he didn't like peanut butter on untoasted bread. So of course we all eventually tried it, same as trying any other thing a parent puts together for some kind of snack. I never did end up liking PBJ but the mayo & PB on toast struck me as pretty okay.

 

[RootBeerMan]

What? Mayo with your peanut butter, that is a new one to me, is it a regional thing somewhere or your own concoction?
Of course now I am going to have to try a little to see what is up.

It might have been even more local than regional! My dad used to put a little mayo on toast w/ peanut butter. He said the sandwich was just too dry otherwise, and he didn't like peanut butter on untoasted bread. So of course we all eventually tried it, same as trying any other thing a parent puts together for some kind of snack. I never did end up liking PBJ but the mayo & PB on toast struck me as pretty okay.

One of the oddest combos for peanut butter I've run across is a seemingly regional one here in Indiana. PB and tomato slices. Now, I haven't tried it, but locals swear by it. As a good Southerner I am quite fond of tomato sandwiches (garden fresh tomatoes on white bread with mayo, salt and pepper), but PB and tomato? Not sure about that one. Mayo and PB? Hmmm...

 

[LizKat]

One of the oddest combos for peanut butter I've run across is a seemingly regional one here in Indiana. PB and tomato slices. Now, I haven't tried it, but locals swear by it. As a good Southerner I am quite fond of tomato sandwiches (garden fresh tomatoes on white bread with mayo, salt and pepper), but PB and tomato? Not sure about that one. Mayo and PB? Hmmm...

I do really like either tomato or cucumber sandwiches w/ mayo on (not toasted) kaiser rolls in the summer. Also like helping myself from a platter of sliced tomatoes, each fat slice sitting on a slice of fresh mozzarella with fresh basil atop it, a little good olive oil and balsamic vinegar drizzled on top... hold the bread, or serve a crusty one on the side along with just a knife and a fork.

Never tried PB and tomatoes though. I might like that, or try it with the PB spread on some toast and then the tomato slices on top and run it under the broiler a minute almost like a toasted tomato and cheese. Worth a shot sometimes, worst case some lucky critter over the second stone wall in the way outback inherits it after the mess cools off.

 

[anika200]

I am quite fond of tomato sandwiches (garden fresh tomatoes on white bread with mayo, salt and pepper)

This is exactly what is for dinner here tonight, well actually we put lettuce on ours too. mmmm

 

[Scepticalscribe]

This is exactly what is for dinner here tonight, well actually we put lettuce on ours too. mmmm

Tomato sandwiches - prepared with good tomatoes, preferably locally grown (this time of year, they are superb when bought in the farmers' market), salt, pepper, perhaps a little mayo, or a little olive oil........seriously good.

 

[RootBeerMan]

I do really like either tomato or cucumber sandwiches w/ mayo on (not toasted) kaiser rolls in the summer. Also like helping myself from a platter of sliced tomatoes, each fat slice sitting on a slice of fresh mozzarella with fresh basil atop it, a little good olive oil and balsamic vinegar drizzled on top... hold the bread, or serve a crusty one on the side along with just a knife and a fork.

Never tried PB and tomatoes though. I might like that, or try it with the PB spread on some toast and then the tomato slices on top and run it under the broiler a minute almost like a toasted tomato and cheese. Worth a shot sometimes, worst case some lucky critter over the second stone wall in the way outback inherits it after the mess cools off.

What's not to like about Caprese Salad? I've taken to making it with mixed varieties of cherry tomatoes, mozzarella pearls, chopped up fresh basil, Sicilian evoo and balsamic. So good!

 

[0388631]

Crappy tomatoes for one. I feel bad for people who don't know where to get good tomatoes from.
[doublepost=1566960015][/doublepost]

Tomato sandwiches - prepared with good tomatoes, preferably locally grown (this time of year, they are superb when bought in the farmers' market), salt, pepper, perhaps a little mayo, or a little olive oil........seriously good.

I've always liked tomatoes, thin layer of dijon and mayonnaise, minced tarragon leaves and toasted bread. Otherwise, I'm good with a few thin slices of a nice brined cheese. The Danes, Swedes, and even the Germans make a cows milk brined cheese that's creamy and rich. I would be surprised if your sister in law hasn't brought it up with you since you love cheese, and if memory serves me correctly, she's German.

Maybe a drizzle of quality olive oil if I'm feeling sinful.
[doublepost=1566960151][/doublepost]

It might have been even more local than regional! My dad used to put a little mayo on toast w/ peanut butter. He said the sandwich was just too dry otherwise, and he didn't like peanut butter on untoasted bread. So of course we all eventually tried it, same as trying any other thing a parent puts together for some kind of snack. I never did end up liking PBJ but the mayo & PB on toast struck me as pretty okay.

Regional. I've heard it before. I'm somewhat fond of the old fluffernutter, that is marshmallow cream with peanut butter. Store bought is a little too sweet for me, so once or twice a year when we have extra egg whites on hand I'll make marshmallow cream myself or make it into marshmallows. Meringues are tasty, the wait time sucks though.

Of course it's no wonder the English and Australians throw whipped cream or custard with berries in their smashed meringues; they didn't make them right to start with! Of course, I'm joking. But I've yet to consume a meringue when I've been in Britain that was light, airy, and crisp throughout. The Italians have a better handle on that when they need to, but their meringues are usually for something else.

Even a prosumer oven won't dry them out well enough. A friend of mine who resides in Arizona says they've had better luck transporting meringues to their large dehydrators. They go hiking a lot with their kids, so the dried fruit and veggies are good energy. And healthy.

 

[Scepticalscribe]

In my experience, tomatoes are best if 1) they are local (in summer, then they will taste superb), and 2) they have made the acquaintance of the sun.

Tasteless tomatoes (the ones you find at other times of the year - i.e. imports) need to be roasted - frying or sautéing won't really achieve the same flavour - if they are to add anything by way of flavour to a dish. Again, the application of serious heat can work wonders.

 

[0388631]

Haddock with vegetables last night.

In my experience, tomatoes are best if 1) they are local (in summer, then they will taste superb), and 2) they have made the acquaintance of the sun.

Tasteless tomatoes (the ones you find at other times of the year - i.e. imports) need to be roasted - frying or sautéing won't really achieve the same flavour - if they are to add anything by way of flavour to a dish. Again, the application of serious heat can work wonders.

Removes or reduces the moisture and allows what little sugar there is to develop slowly. I usually opt for a wood fire to roast whole tomatoes. It adds a nice smoky flavor to the tomatoes. I have a deep love for roasted hot peppers. They have such a unique flavor when combined with certain food such as poultry.

 

[Scepticalscribe]

Haddock with vegetables last night.


Removes or reduces the moisture and allows what little sugar there is to develop slowly. I usually opt for a wood fire to roast whole tomatoes. It adds a nice smoky flavor to the tomatoes. I have a deep love for roasted hot peppers. They have such a unique flavor when combined with certain food such as poultry.

Oh, yes, a heartfelt and profound amen to that.

Roasted tomatoes, roasted peppers, roasted garlic, and then, roasted onions, aubergines (eggplant, to Our Transatlantic Cousins) and courgette (zucchini) make a superb dish; this goes with absolutely anything. And everything.

Poultry, yes, but also lamb cutest, pork cutlets, robust white fish, steak........

 

[0388631]

lamb cutest

Yes, much like young cows before a certain age (veal) they are infinitely cute... but also damn tasty.

 

[Scepticalscribe]

Yes, much like young cows before a certain age (veal) they are infinitely cute... but also damn tasty.

That damned spellcheck.

It keeps altering words I have written - even in this post.

And my ageing and increasingly "sticky" keyboard, may also be a contributory factor. And ageing fingers, which are not bashing some keys with sufficient force.

Cutlets, of course, is what I meant.

However, re lamb, I must confess that the appeal of young spring lamb (which can be rather tasteless) - although, after a few months, it becomes "delicate" rather than "insipid and tasteless" rather than hogget, which has a more pronounced flavour, escapes me.

 

[0388631]

That damned spellcheck.

It keeps altering words I have written - even in this post.

And my ageing and increasingly "sticky" keyboard, may also be a contributory factor. And ageing fingers, which are not bashing some keys with sufficient force.

Spellcheck. I turned mine off in macOS. It was never good. I thought it was an error but I wasn't sure.

Cutlets, of course, is what I meant.

However, re lamb, I must confess that the appeal of young spring lamb (which can be rather tasteless) - although, after a few months, it becomes "delicate" rather than "insipid and tasteless" rather than hogget, which has a more pronounced flavour, escapes me.

Usually you want to go for a lamb that's near the end of the lamb limit. Specifically one that was fed good grass and other nutritious food. As a rule, I usually avoid lamb imported from certain countries because its gamey flavor is too much and sometimes reeks of urine despite there not being urine present. Two major exporters to the US are Australia and New Zealand. Australian lamb is absolutely disgusting. New Zealand smells nice and tastes wonderful. Australian lamb was really cheap at one point and many stores ordered it only to find people not wanting to buy it. Here, at any store that sells it, so be it a religious butcher, butcher or even a market that carries a meat department, you can ask the butcher to take a piece out for you to sniff it. Mild gamey lamb and strong gamey lamb smell different, and bad quality lamb such as Australian is atrocious. Meat texture is fine, it just has an overpowering taste that isn't pleasant. And it isn't like they can sell mutton as lamb. Texture simply isn't the same. It comes down to care and feed. NZ has more lush greenery that Australia doesn't have. It's why British lamb is really nice. However, I prefer mainland European lamb. It's what I ate when I was younger prior to moving to the US. Different variety of lamb, higher quality meat and fat, and of course they make great slippers.

 

[Scepticalscribe]

Spellcheck. I turned mine off in macOS. It was never good. I thought it was an error but I wasn't sure.



Usually you want to go for a lamb that's near the end of the lamb limit. Specifically one that was fed good grass and other nutritious food. As a rule, I usually avoid lamb imported from certain countries because its gamey flavor is too much and sometimes reeks of urine despite there not being urine present. Two major exporters to the US are Australia and New Zealand. Australian lamb is absolutely disgusting. New Zealand smells nice and tastes wonderful. Australian lamb was really cheap at one point and many stores ordered it only to find people not wanting to buy it. Here, at any store that sells it, so be it a religious butcher, butcher or even a market that carries a meat department, you can ask the butcher to take a piece out for you to sniff it. Mild gamey lamb and strong gamey lamb smell different, and bad quality lamb such as Australian is atrocious. Meat texture is fine, it just has an overpowering taste that isn't pleasant. And it isn't like they can sell mutton as lamb. Texture simply isn't the same. It comes down to care and feed. NZ has more lush greenery that Australia doesn't have. It's why British lamb is really nice. However, I prefer mainland European lamb. It's what I ate when I was younger prior to moving to the US. Different variety of lamb, higher quality meat and fat, and of course they make great slippers.

Irish lamb and Scottish lamb for (personal) preference.

The sheep in central Asia (and yes, I have tucked into such dishes) tend to be very 'fatty' (which actually tastes lovely, but in small quantities, when served in rice dishes such as pilau).

 

[Scepticalscribe]

Have just enjoyed a very pleasant meal of roasted tomatoes and roasted garlic, - which were added to sautéed onions, garlic and diced pancetta, to which was added Italian cannellini beans; all served with Italian spaghetti.

 

[anika200]

Have just enjoyed a very pleasant meal of roasted tomatoes and roasted garlic, - which were added to sautéed onions, garlic and diced pancetta, to which was added Italian cannellini beans; all served with Italian spaghetti.

haha, I knew you could not pass up the beans and pasta suggested in a past post.
Sounds great to me too.

 

[Scepticalscribe]

haha, I knew you could not pass up the beans and pasta suggested in a past post.
Sounds great to me too.

No, I couldn't.

When I found myself fantasising about the texture of cannellini beans (or borlotti beans) with pasta, onion and generous quantities of garlic, I knew that it was only a matter of house before this dish graced my dinner table.

 

[LizKat]

Poached chicken, glazed carrots and some steamed very fresh broccoli for me tonight, another one of those almost-autumn evenings coming up... tomorrow is supposed to be the nicest of the three days for the holiday weekend in the States... where has the "official summer" gone to so quickly?!

 

[Scepticalscribe]

Poached chicken, glazed carrots and some steamed very fresh broccoli for me tonight, another one of those almost-autumn evenings coming up... tomorrow is supposed to be the nicest of the three days for the holiday weekend in the States... where has the "official summer" gone to so quickly?!

Oh, poached chicken - yum.

What did you cook it in, or with?

When I want a soothing broth, I will poach some of the (organic, free range) chicken I buy in the farmers' market (sold by the guys who rear, slaughter and age the chickens themselves) - usually thighs and drumsticks, skin and bone included to give the stock a richer flavour.

And what are your carrots glazed in - I assume that these are roasted?

 

[LizKat]

Poached the chicken in broth defrosted from the freezer - that I had made a couple weeks ago from what remained of a roast chicken. Carrots just pan glazed in a heavy skillet - roasted them a bit in the pan first in some coconut oil, then added a couple tablespoons maple syrup and enough oange juice to keep moist, turn the heat down a bit, turn and turn them a few minutes so they don't burn!

 

[Scepticalscribe]

Poached the chicken in broth defrosted from the freezer - that I had made a couple weeks ago from what remained of a roast chicken. Carrots just pan glazed in a heavy skillet - roasted them a bit in the pan first in some coconut oil, then added a couple tablespoons maple syrup and enough oange juice to keep moist, turn the heat down a bit, turn and turn them a few minutes so they don't burn!

Maple syrup?

Yum. Wonderful.

I have used honey, but never thought to use maple syrup in this context.

 

[kazmac]

So Delicious Coconut Milk Chocolate Peanut Butter Swirl ice cream. Lived up to the name.

I am not a fan of other So Delicious non dairy foods, but their pint ice cream tastes a lot like dairy ice cream and it's not sweet.

Mom and I annihilated that pint within 5 minutes.