Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Originally Posted by peteremsley

Should be in LV by 3pm tomorrow... googled El Taco Garcia, but gives me nothing

Roberto's is good for cheap, authentic. There's another cheap chain that I've been to that I can't remember the name. Places are dirty, just a walk up counter, and bar height shelves to stand and eat at but the food is fantastic.

[Shaun @ Tru6]

Leftovers for lunch

[vash]

Shawn..is there a season when they are $6 per lb?

if i were there, they would need to implement a 6 lobster limit. i would go crazy.

lobster mac and cheese for example. a bisque. i should fly in and get a hotel with a kitchenette and make it smell like a lobster boat.

(i actually prefer crab)

[Shaun @ Tru6]

It's really hit or miss Cliff on pricing. I've bought lobster as low as $4.99/lb. Prices have been at $8 or $9 for chix and my guess is there was an oversupply at that price so they are clearing them out for the 4th.

You are always welcome here, have everything you need.

Would like to make the bisque this weekend.

My favorite crab is snow crab which is closely tied with lobster, crab being much sweeter. I had some king crab recently and it was not all that great. Certainly not $24/lb great. I need to get a pair of EMT scissors to cut snow crab legs open longitudinally.

Would have made this easier all the way around.

[Baz]

My brother's up in Michigan.......

[Eric at Pelican Parts]

Last Sunday’s dinner. I have food poisoning or something from yesterday, so I haven’t really been eating at all today.

[Shaun @ Tru6]

does he make jitrnice?

Originally Posted by Baz

My brother's up in Michigan.......

[Eric at Pelican Parts]

Last Sunday’s dinner. I have food poisoning or something from yesterday, so I haven’t really been eating at all today.

[Shaun @ Tru6]

OK, so lunch doesn't look all that great but wow was it fantastic. Grilled steak tips marinated in nothing more than soy, fish sauce, brown sugar and fridge-dried Thai chili peppers. Grilled the beef. "Sushi" rice with apple cider vinegar, and sugar of course. Steamed broccoli and carrot, shiitake sauteed in butter. Not shown is drizzling a little of marinade into the rice. The combination of sweet, salty and spicy was PERFECT. I devoured this. As I try to do with my French cooking, most times less is more. I'll delete the broccoli in the future and just do carrots and shiitakes. The buttered shiitakes with the beef and marinade was otherworldly good.

had a glass of Picpoul de Pinet with this. While usually paired with seafood, it worked with the complex flavoring.

[john70t]

^yum. Besides whatever you did before, and manufacturing in order to manufacture, and auto restoration, and competing for top chef, you will never run out of jobs available for you shaun.

(from Aldi. needs tomatoes and vidalia and heating. tastes as good as fast food.)

[vash]

Made homemade sweet and sour pork. I used pork cheeks.

[Bill Douglas]

Sticky rice.



This version of it is Malaysian and is rice with pork and mushrooms, rolled up in banana leaves (I think they are banana leaves, may be coconut leaves).

[widgeon13]

It was too hot and humid to cook! Fresh lettuce, tomatoes, red peppers, artichokes, assorted olives w/ bleu cheese dressing!

Plus some cottage cheese and tuna salad!

[vash]

cheating, but wife and i took a cooking class in Peru.

Lomo Saltado. (plus some lessons by the bartender!)

[GWN7]

Red potatoes.....pealed & washed. Sliced 3/8" to 1/2" thick. Put them in a plastic bag and add a 1/2 oz of oil. Sprinkle with Montreal steak sauce spices and mix them up so the don't stick to each other. Parchment paper @ 350f for 20 minutes and then flip to cook the other side. If you like, dress them with shredded cheese and bacon bits (real or fake). Enjoy

[vash]

Slow month for me.

Made street tacos at home tonight. Lengua “Colorado”.

[berettafan]

Originally Posted by peteremsley

^^ That looks delightful.

In the spirit of Motion's "what haven't we covered" thread, perhaps we need one on pressed sandwiches.

A great idea. We have a press and it really transforms a simple cold sandwich. I like salami with provolone on very fresh rye.

Surely the talented cooks in this thread will have something for us.

[wdfifteen]

Our sous vide cooker came yesterday and i was anxious to give it a try. I cooked 6 eggs to 155 degrees yesterday - they came out the consistency of thick Jello. They're edible, but I'm gonna try 160 next time. I got a small pork loin out to thaw and it was ready today. Cooked it for 3 hours at 150 degrees because Mrs WD like her meat firm (). WOW! It was perfectly done through, just as juicy at the edges as at the center. I was in the middle of something else so rushed through frying some potatoes and grabbed some corn out of the garden. I did a quick brown of the pork in a too cool skillet - I need to really fire up a cast iron skillet next time - but it was great with a salad and homemade ketchup.



Anova heater thing. $89 on Amazon. Worked great.



The pork was perfectly cooked and juicy from edge to edge. I cooked it with fresh onion, garlic, and rosemary out of the garden.



A quick plate of fried potatoes and corn from the garden was all I had time for. Our ketchup puts that stuff from the grocery to shame.

[javadog]

[vash]

“French onion soup”.