What's for dinner?

Thunderpussy

Yet another Curry, I love them )

Tracy

Shared tempura udon, gyoza, and french fries dipped in teryaki sauce with the significant other. Eavesdropping on couples going on first dates is always entertaining )

thesecretagent

Can't get over the novelty of warm sun and blue skies down here after such a harsh winter! BBQ again. This time it's minted lamb chops, southern BBQ style pork belly strips and good old pork sausages. Salads, dips and coleslaw to go with it.

Tokyo Matt

Sushi.....................again.

I would kill for pie and chips from a british chippy. Wrapped in newspaper.

Pendragon

had a bagel with melted irish cheese and some fried pickles last night...probably PB&J tonight...trying to hold out til wednesday when I get grocery money :P

thesecretagent

It's hot, it's sunny and it's BBQ again! Just simple homemade burgers tonight with buns, salad and corn on the cob done on the grill.

Pendragon

yuuuuum! that sounds good, tsa!


going out tonight...not sure where though. all I know is that it means I don't have to improvise something

Mr_Ice

Did you go to the pub Tuesday, Pen?
I must have missed 'Wednesday Report' in the what I drank thread.


Hey tsa, made your curry the other night: fantastic, thanks for a fine dinner.
Had it with some icy cold Sam Adams Nobel Pils.

Here's one for you: a Thai yellow curry recipe (blessed by an actual Thai guy)

2 tablespoons vegetable oil
3 tablespoons curry paste
1 medium onion wedged
1 inch square chunk of ginger, minced
2 pounds skinless, boneless chicken breast and thigh meat, cubed
3 tablespoons brown sugar
3 tablespoons fish sauce (stand back...)
3 tablespoons tamarind paste
3 cups peeled, cubed potatoes
1 can coconut milk
1/2 cup dry roasted peanuts
3 tablespoons fresh lime juice

I can never find tamarind, so deny.

fry the onions in the oil until soft
add curry paste ( I just used canned red curry, it ends up yellow ) and fry a bit
add the chicken and toss until it turns white

...then...

add everything else (except the lime juice)!
bring to a boil and reduce heat and simmer
It's cooked in 20-30 minutes, but I like to let it simmer for a bit longer as the chicken gets very soft and tender.
Add the lime juice at the end.

Sometimes I make the curry paste.

NSNAFan

Chinese egg-fried rice was last night's dinner.

Pendragon

had sushi wednesday night (yuuum) and McDonald's last night because there was nowhere else to stop along the highway...forgotten how much my body is displeased with their burgers...

Thunderpussy

I'm always amazed at how McDonalds call themselves a Restraunt. )

Pendragon

Thunderpussy wrote:

I'm always amazed at how McDonalds call themselves a Restraunt. )

right? the only palatable things are their fries...

NSNAFan

Tonight's homemade tacos - on hardshell and topped with mild sauce and chopped onions.

Pendragon

made deep fried pickles and a dipping sauce of my own invention...veganaise (vegan mayo...my friend left it here) and frank's red hot sauce. freaking delicious

NSNAFan

Tonight's going to be catfish.

Mr Martini

Just had lunch before work. BBQ Pork Fried rice and Shanghai Steamed Meat buns. MMmmmmmmmm, Mmmmmmm. Had some Mongolian Fire Oil and Vinegar to dip my buns into also.

Pendragon

leftover pork roast sandwiches om nom nom

thesecretagent

Meat Feast! I own a bit of land and some cattle and I've had a nice Aberdeen Angus steer killed for the freezer. He had a lovely life, which ended rather abrubtly four weeks ago. Now hung in a chiller all butchered up, tonight is steak night for a few appreciative friends, before the rest is bagged and frozen down. (My plan is to give friends and family a nice meat hamper each for Christmas.) So, with all the cuts coming from a prime animal, it should be easy to decide which steak is the best. We've got ribeye, sirloin strip, wing-rib sirloin, rump, fillet and some hanger steak/offal skirt (very cheap but apparently tender). No T-bones, because that is just sirloin and fillet on the bone and we've got both of those already. All have been rubbed in salt and pepper and a little mild olive oil and are waiting for the barbeque later. We've got bernaise sauce, tossed salad leaves and new potatoes in butter. Hopefully if we all try a bit of everything, we'll come up with the definative steak. God I love these pointless exercises!

Mr Martini

Bought a pre-packaged chili mixed. Carroll Shelby Chili mix. Quick and easy to make and very, very, good. Will make this again very soon.

Pendragon

a banana :P (11am brunch was filling)

thesecretagent

thesecretagent wrote:

Meat Feast! I own a bit of land and some cattle and I've had a nice Aberdeen Angus steer killed for the freezer. He had a lovely life, which ended rather abrubtly four weeks ago. Now hung in a chiller all butchered up, tonight is steak night for a few appreciative friends, before the rest is bagged and frozen down. (My plan is to give friends and family a nice meat hamper each for Christmas.) So, with all the cuts coming from a prime animal, it should be easy to decide which steak is the best. We've got ribeye, sirloin strip, wing-rib sirloin, rump, fillet and some hanger steak/offal skirt (very cheap but apparently tender). No T-bones, because that is just sirloin and fillet on the bone and we've got both of those already. All have been rubbed in salt and pepper and a little mild olive oil and are waiting for the barbeque later. We've got bernaise sauce, tossed salad leaves and new potatoes in butter. Hopefully if we all try a bit of everything, we'll come up with the definative steak. God I love these pointless exercises!

OK, so if anyone is interested there were eleven of us last night and the steak voting went like this:

Tenderest: Fillet (10 to 1)

Best taste: Ribeye (8 to 3)

Best overall: Sirloin strip (6 to 5)/ Wing-rib sirloin (3 to 2) Rump (2)

Toughest: Hanger Steak (8 to 3)/Rump (3)

Best tasting fat (yes, there was a class for this!): Rump (9 to 2)

So there you go - if you want tender go fillet, if you want taste go ribeye and if you want to play safe go sirloin. Having said that, we BBQ'd everything so pan-frying in butter, braising or oven cooking would probably yeild different results. We just thought it would be fun given the rare opportunity of eating all the cuts from one animal and taking away variables like differing slaughter conditions, time hung in the coldroom and varying butchery skills all out of the equation.

Wint and Kidd far-out

As I type at my computer I'm eating corn beef fritters with tomato sauce.

YUMMY!!!!

Pendragon

breakfast for dinner, according to my room-mate.

NSNAFan

Golabki, pierogi (sauerkraut), mashed potatoes, and egg bread

Pendragon

thinking of going for pulled pork tacos...

Mr Martini

Pendragon wrote:

thinking of going for pulled pork tacos...

Now that sounds good. Perhaps I'll go get a BBQ Pork Burrito for lunch on Tuesday. Mmmmmmmm, I can almost taste it now.

Pendragon

Mr Martini wrote:

Pendragon wrote:

thinking of going for pulled pork tacos...

Now that sounds good. Perhaps I'll go get a BBQ Pork Burrito for lunch on Tuesday. Mmmmmmmm, I can almost taste it now.

haha hope you enjoy yours, Mr. M! mine were tasty a little pico, some guac and hot sauce on top...perfect


tonight, it's sushi spicy tuna, you shall soon be mine!!!

james362001

I am in the mood for a fruit pizza. Anyone have a good recipe?

Mr Martini

Pendragon wrote:

Mr Martini wrote:

Pendragon wrote:

thinking of going for pulled pork tacos...

Now that sounds good. Perhaps I'll go get a BBQ Pork Burrito for lunch on Tuesday. Mmmmmmmm, I can almost taste it now.

haha hope you enjoy yours, Mr. M! mine were tasty a little pico, some guac and hot sauce on top...perfect


tonight, it's sushi spicy tuna, you shall soon be mine!!!

It was quite good, thanks. Only downside is the juices from the pork can be a little messy at times.

Pendragon

Mr Martini wrote:

It was quite good, thanks. Only downside is the juices from the pork can be a little messy at times.

but that's half the fun!