Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Thanks, definitely one of my better dishes. I liked that it combined the simplicity of the cod that extraordinary in its own right with the complexity of the lobster sauce.

I just recently sent a live lobster to the SATA repair manager out in MN, he had never had one. PM me your address and I’ll see what I can do.

[Gogar]

Arancini with prosciutto and green peas. Fun! And healthy

[john70t]

Make your own frozen pasta meals.
Garlic the shrimp. Chicken with paprika, a little cayenne, black pepper. I didn't use any salt.
Cook everything separately on the lighter side and then mix together.
Remember to shock the pasta by immediately putting in cold water so it doesn't get mushy.

Toss this in freezer bags and it's good to go anytime with a can of alfredo (or make your own).

[john70t]

Generals Chicken.
Add barely enough soy sauce to corn starch until it's stir-able like a very thick mud.
Put chicken chunks in bowl to coat them. Smaller is better.
Deep fry. I used a 9" wok, slotted spoon, and an inch of peanut oil. One at a time to keep the heat up.
Add nuked broccoli and can sauce, red pepper flakes, orange marmalade, whatever.

[john70t]

The miracle is broken up oxy-clean dishwasher tablets and strong paper towel.
Instantly clean. No scratches so far(stove is 10 yr old). When nothing else even works.

[vash]

Onion soup with the bread and cheese “raft” on the side.

[john70t]

It's a dry hard tablet. Break some small chunks off and use with wet paper towel. Before I was scrubbing like mad after trying different chemicals, soaking, green pad, even steel wool which did scratch the paint. Nothing else worked on those baked carbon spots. This works in seconds.

(YMMV of course so don't sue me. This post is for entertainment purposes only. Restrictions may apply. Use at your own risk.)

[john70t]

Easy 'Indian' type chicken.
Marinade chicken chunks in heavy curry powder, turmeric, coriander, white pepper, other.

Start baking a big bag of spinach, a can of coconut milk, and a dollop or three of Indian sauce concentrate(Shan or Pataks are good) in a covered hotpot for 20-30 minutes until almost done.

Meanwhile fry the chicken on medium and set aside.
Also fry some diced sweet potatoes.
Add big slices of raw onion and red/yellow peppers and carrot slices to that.

Add all of those to hotpot and finish cooking everything uncovered another 10-15 minutes until boiling at edges but no more.

[Shaun @ Tru6]

Inspired by my trip. Dover sole stuffed with tarragon morel duxelle and sauce beurre blanc. It was gone in literally three minutes. Best thing I've made in a while.

[TimT]

Haven't made 'zza for awhile.. and obviously I'm out of practice....

Need to get my game back as I bought a few pounds of Heirloom 00 flour...

It tasted great.. but I tore the dough in a few spots and the mozz was to moist..

[Shaun @ Tru6]

Tim, your pizzas always look amazimg! I am so tempted to get one of those pizza ovens you have.

[Yorkie]

Originally Posted by Shaun @ Tru6

Inspired by my trip. Dover sole stuffed with tarragon morel duxelle and sauce beurre blanc. It was gone in literally three minutes. Best thing I've made in a while.

Are those fresh Morels or dried?

[TimT]

[geek]

Pizza making is a perishable skill...

The dough I tried to use wasn't even a 24 hour ferment.... I know better but just wanted yummies..

[/geek]

[Shaun @ Tru6]

Originally Posted by Yorkie

Are those fresh Morels or dried?

Dried? Please Sir!

I use button mushrooms as the body of the duxelles with 10 nice morels chopped and sliced up incorporated.

[Eric at Pelican Parts]

One of our vendors came to town and I took them out to eat spicy food. They thoroughly enjoyed it!

[vash]

Boneless Rib Riast going right now. Almost done. Targeting med rare.

[vash]

Haha.

[javadog]

Well, how was it?

It looked good from the cheap seats.

[vash]

Originally Posted by javadog

Well, how was it?

It looked good from the cheap seats.

It was good. Being critical of myself. Just a touch over cooked. I pulled it when I instant read hit 122. I thought it would be on the under side. Oh well.

Gonna do stepped up burritos tomorrow.

[javadog]

The older I get, the earlier I pull beef off the fire. I’d probably pull it now at 115. I used to think 125 was good. Now I think 125 ruins it. It’s funny how your tastes change.