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What's for Dinner #142 [old]

Although May is here, it seems that we are finally getting the chilly, damp, rainy weather that we didn't have in April. For me, today said spaghetti and meatballs, and that's what's bubbling on the stove right now.

How is the weather influencing the dinner choice in your neck of the woods?

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  1. Cold and dreary here. Corned beef tonight, sandwiches on Thursday.

    23 Replies
    1. re: steve h.

      Here's a photo of tonight's supper. Don't let the brown goop (mustard) scare you.

       
        1. re: steve h.

          I agree. Looks delish! Can you make this again so I can come eat too?

          1. re: boyzoma

            Any time. It was comfort food on a cold, wet evening.

          2. re: steve h.

            Delish! Like St. pat's day all over again:)!

            1. re: gingershelley

              Thanks. I'll steam up the leftover corned beef for sandwiches later this week (rye bread, deli mustard). Canned potatoes, canned peas never tasted so good.

              1. re: steve h.

                steve, can i ask why canned potatoes? is it a nostalgic thing? i'm not criticizing at all, just wondering....

                1. re: mariacarmen

                  The tiny, whole white potatoes from a can (Del Monte) go back to my childhood. A little melted butter over the top and some coarsely chopped fresh parsley seal the deal. Canned potatoes just seem to work with corned beef and the tiny peas. Together they create a pleasing flavor profile. The mustard is also complementary. I'm sympathetic to the whole farm-to-the-table thing best exemplified by California cuisine but sometimes you just have to break that mantra.

                  Honest criticism is a good thing. Never hesitate to employ it.

                  1. re: steve h.

                    it really wasn't criticism, tho, just curiosity, honest. i kind of figured that childhood thing had to have a hand in it. some things taste good, no matter what form, because they were the way we first had them. much as i adore (and pretty much exclusively eat) fresh asparagus, i can easily chow on a can of squishy canned ones. they are their own thing, so i totally get it.

                    1. re: mariacarmen

                      Howdy mc,
                      I never for a moment thought you were being critical. How could you? After all, your topping a corned beef sandwich with mayo is way out there for an East Coast denizen like myself ;-).
                      I enjoyed your post because it was driven by curiosity, not malice. I have no problem deviating from the Alice Waters mantra, especially if it tastes good. Questioning everything is part of my DNA, I can't help it.
                      As always, thoughts, comments, criticisms are always welcome. It would be a crummy world if everyone thought the same.

                        1. re: mariacarmen

                          I tried google, number substitution and ship encryption on that one and came up blanks. I'm guessing it's good.

                          1. re: steve h.

                            hah! it's my own stupid made-up emoticon. it's a smiley face!

                            1. re: mariacarmen

                              It's a left-handed smiley face. :-)

                    2. re: steve h.

                      Funny, my mom used to serve peas and those canned potatoes browned in butter alongside corned beef. I have' had them in ages, but reading your post got me remembering it. I can almost smell them. :D

                      1. re: BabsW

                        You owe it to yourself. For the record, I reserved some of the meat's braising liquid and used it to steam Thursday's corned beef before slicing it into sandwiches.

                        1. re: steve h.

                          Lord knows the kids would be thrilled to have a repeat of the corned beef we had for St. Paddy's Day, though I'll be eating those potatoes alone because my kids don't care for potatoes at all. Rotten little monsters.

                          Steaming the meat with the braising liquid sounds wonderful. :)

                          1. re: BabsW

                            not even fries? come on, kids love fries, right?

                            1. re: mariacarmen

                              Oh, of course. Fries or chips, but that's it. Not even tater tots or hash browns. They're some seriously weird kids. :p

                              1. re: BabsW

                                wow.... not MASHED? i thought all kids love mashed, especially when they're little. tho yours aren't that little...

                                1. re: mariacarmen

                                  They have this weird thing about textures still. I think part of it is that the idea is fixed in their minds that they aren't going to like it. *sigh*

                                  I know they'll grow out of it, but it's annoying.

              2. re: steve h.

                Excellent looking corned beef Steve. I like me some brown goop. I have another batch of mustard seeds soaking at this moment. I think I've bought my last jar. It's too darn easy to make and taste sooo good

                1. re: scubadoo97

                  I read your post re: homemade mustard. I liked it a lot. I've made mustard before but now I'd like to get serious. Thanks!

            2. Aaaand another weather report coming in from Central PA: it looked like rain for most of the day, but now the skies have cleared up a bit, and it's actually fairly muggy for a May day.

              Felt like checking out some of the local grass-fed ground beef available at Wegmans, so burglars are on the menu. Wit cheese, of course (extra sharp cheddar), baby romas, red onion, lettuce and mayo. Maybe a squirt of ketchup.

              Decided on a whim to make a BLT salad - butter lettuce & some leftover romaine, baby roma tomatoes & sliced scallions, tossed with a dressing of Duke's, Greek yogurt, a dash of white wine vinegar, salt and lotsa ground black pepper. A meal without a salad or veggie side just doesn't work for me.

              After that a few drinks out with some of my dicorcee friends = bitch fest. Ha.

              1. Leftover braciole tonight - and tomorrow I plan on warming up both my tummy and my surrounding atmosphere by dining with Mr. and Mrs. Harters and and GretchenS at Dali. I sure hope my favorite restaurant holds up to the travelers' standards! The weather, however, will be very familiar to Harters and the Mrs. We've got gray and gloomy with a few spits of rain here and there as well. :-)

                14 Replies
                1. re: LindaWhit

                  Please give harters and his bride my best. I've never met them but I appreciate his posts.

                  1. re: LindaWhit

                    Oh, how lucky to meet the Harters! Do say hello from roxlet!

                    1. re: LindaWhit

                      Ooh ooh ooh! please give all three of them a big hug from me!! how fun!

                      1. re: LindaWhit

                        I hope you all have a great meal, know you'll have a good time. Cheers!

                        1. re: LindaWhit

                          You lucky girl. How wonderful for you all. Enjoy and say hello from all of us!

                          1. re: LindaWhit

                            Oh! LW, please do give a collective hug or handshake, etc. from the WFD gang.

                            And please, especially for me, will you thank the Harter's for bringing us the lovely phrase - which has come into common use in my household ever so quickly - 'and ____ for afters". Use it all the time now:)!

                            1. re: gingershelley

                              As do I, gingershelley, as do I. They do have a cheese and fruit plate for afters at Dali, but the Fresones are back on the special dessert menu, so I might have to just forego the cheese plate. :-)

                              1. re: LindaWhit

                                Well, then Fresones (please describe?) IS your 'afters' :)!

                                1. re: gingershelley

                                  Giant strawberries dipped in a sherry batter and quickly deep-fried and then three of them put on a plate with crema catalan, a raspberry or strawberry sauce, with a scoop of local vanilla ice cream.

                                  It's much better shared. Three can be a bit much. Not that I haven't put them all down my gullet in the past. :-)

                                  1. re: LindaWhit

                                    Awesome! Can't wait to hear how deep-fried stawberries with all kinds of gilding-the-lily are, along with all the other before's, oh, and any other 'after's"!

                                      1. re: nomadchowwoman

                                        I think if you eat enough of 'em, ncw, they'd do exactly that.

                              2. re: LindaWhit

                                Yes, from all of us to Harters and his missus and Gretchen S. We'll be thinking of all of you. And don't forget pictures. Is that okay?

                              3. Bourbon.....
                                Fried Boudin Balls....
                                Shrimp Po-Boys.................
                                Chocolate 'Cream....................

                                1. it's hard to pick - one day it's cold and grey, and we have warming turkey neck pasta, the next the sun is shining and the sky is blue - and i've got korean-ish chicken in the crock-pot.... tomorrow wilol probably be a good night for a medly of leftovers.