Picture Thread: What's For Dinner?

[tabascobobcat]

Tomatoes are coming along nicely

[TimT]

Was up in Vermont with a crowd, Pernil (pork shoulder) sounded like a pretty easy hands off feed bag.

Roasted for about 6 hours at low temps..

Before:



After:







No pics after I shredded and sauced it... Poof it was gone

[Jim Bremner]

Pork Tenderloin carmalized in brown sugar,

spanish pub potatos cooked in beer, garlic, cumin, redpepper, serrano pepper

[vash]

summer is the best time for tomatoes!!

i stewed a bunch of heirloom tomatoes my neighbor gave me..drizzle with olive oil..melt some mozzarella cheese, and put them in some eggs from my chickens..garnish with my window basil...dinner omelette!! i need to perfect my fold..but it was delicious!! some figs from my tree, and the rest of the ingredients in a salad..done.

[vash]

yesterday'

albondigas!

[jyl]

My favorite soup!

[javadog]

Originally Posted by vash

i need to perfect my fold..[/img]

Ah, the fold's not bad but the eggs are cooked way too long. Next time, try to make them a little more fluffy (there's a couple ways to do that) and don't brown them at all. You'll like them much better.

JR

[vash]

Originally Posted by javadog

Ah, the fold's not bad but the eggs are cooked way too long. Next time, try to make them a little more fluffy (there's a couple ways to do that) and don't brown them at all. You'll like them much better.

JR

maybe slighty long, but not WAY to long. my wife likes them browned a tad of butter. scrambled, not brown. she is weird.

they WERE fluffy, but me fussing with the stupid fold blasted them flat..i had such a kickass curd going too the fold cost me too much time.

i used to do the fold onto the plate..now i cant do it anymore.

[TimT]

Its 85°F and 80% RH.... so what does one make for dinner?

Pizza! heat the oven to max for about 45 mins to get the stone nice and hot

The sauce is from some San Marzano tomatoes that I made into some gravy™, with soprasetta and fresh mozzarella from a Salumeria near where I live.

The oven should have been hotter, the temp gauge buried at 550°..

[GWN7]

Ribfest

[TimT]

I promised my s/o that when she passed the licensing test to become a Registered Nurse that I would treat her to dinner at Peter Lugers.. She recently passed the test and walked into a six figure job....

She, being a very slight asian woman had never experienced eating a piece of meat the size of a brontosaurus steak.. She fared very well diving in for second and thirds of everything, and even had room for the traditional apple strudel mit schlage!

Typical Peter Lugers dinner, tomato and onion appetizer, steak for two, creamed spinach, home fries for the entree, strudel for dessert..

The waiters at Lugers are old world classics...both gentleman and wise asses at the same time...The waiter delivers the Lugers steak sauce with a quip " you wont be using any of that on the steak!"

I even have leftovers for a steak sandwich for tonight's dinner...tomorrow, its back on the low sodium, low fat, low cal diet

[JJ 911SC]

Originally Posted by TimT

I promised my s/o that when she passed the licensing test to become a Registered Nurse that I would treat her to dinner at Peter Lugers.. [/img]

Well done Tim.

For most of us that have no clue who Peter Luger is; Peter Luger Steakhouse

and their daily special are pretty well price... http://www.zagat.com/r/peter-luger-steak-house-brooklyn/menu

[Buckterrier]

Build sheet...

Chassis: non-discript bun
Engine: Hummel nature case frank
Fuel: Hormel chili no beans
Upgrades: shredded sharp cheddar, chopped onion


Life is good

[jyl]

Ling cod, salted and dipped in egg wash and panko crumbs, deep fried in rosemary oil. Salad is cherry tomatoes, nectarines, toasted almonds, crumbled cheese, plum vinaigrette. Potatoes were tossed in a blender mix of olive oil, salt, garlic, and rosemary, then baked, and finished under the broiler.

[Buckterrier]

Tryin' to show me up?

Looks awesome

[dafischer]

What cut of steak was that, Tim? It looks amazing. Und strudel mit schlage. Yumm!

[TimT]

What cut of steak was that, Tim? It looks amazing.

Peter Lugers Steak for two is a Porterhouse. On one side is the strip steak (NY Strip), the other side is the Filet..

So you get two distinct flavors of beef goodness with a Porterhouse...It is a steak for a true carnivore... bring your appetite when you order!


Peter Luger - Our Story

Peter Luger - Our Porterhouse Steak

[dafischer]

Porterhouse is my favorite, followed by a good Rib Steak. Oh, don't worry. If we get to Lugers, we'll do it justice. My wife and I are two infamous carnivores.
We keep a bottle of Luger's sauce in the fridge. Just had some on our T-bone last night. Sorry, but no picture...the camera wasn't at hand, and the steak wasn't waiting.

[JJ 911SC]

Monday Night : Fish Dish

Maple Glaze Salmon

Avocado, Chery Tomato (from the front flower bed) and Pear Salad with Rasberry Dressing

Curry Buttered Roll

B.F. Moscato Wine

[jyl]

How do you do the maple glaze?