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Mar 5, 2013 03:13 PM

What's for Dinner #197 - Winter Ain't Over Yet [OLD]

Chicago's getting hit with snow. Old Man Winter has D.C. and Baltimore in the cross hairs. Massachusetts, too.

Deb and I are looking forward to paneed veal tonight with a side of Fettuccine Alfredo. House red to wash it all down.

Stay warm, my friends.

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  1. Dinner is still leftovers, but I'm working on WFL tomorrow - I'm thinking roasted chicken, bacon and tomato sandwiches. We'll see if I cook up some bacon.

    12 Replies
    1. re: LindaWhit

      OK, I am in clean-out mode, so I have a big pot of slivered lightly caramelized leeks, escarole, fresh ginger and garlic, and coconut milk almost finished, along with coconut rice and sliced leftover slightly pink grilled pork steak. Pretty much ready to go but the greens need something, some oomph, and we are not in my normal flavor zone. A squirt of fish sauce and squeeze of lime? Does it matter that said fish sauce has been open on my back shelf for maybe 10 years? Other ideas???

      1. re: GretchenS

        Oh lord, Gretchen - I have to admit I've still *not* bought fish sauce! LOL I LOVE the idea of lime juice; I just don't know the flavor of fish sauce.

        What about sriracha?

        1. re: LindaWhit

          Well, that certainly is not where I meant that post to go. ;) Anyway, I did a quick internet search and the fish sauce was too old to use safely so I added some dried bonito and kelp flakes along with the squeeze of lime and it was very good, in a kind of sloppy comfort food way.

          1. re: GretchenS

            LOL! Well, I still enjoyed responding to it. :-D Glad dinner was good.

          2. re: LindaWhit

            Fish sauce, used sparingly, gives a dish a certain unami. Kind of like anchovies in many Italian dishes. You can't really taste them, but the dish seems unfinished without them.

            Funny fish sauce story, I once broke an entire bottle of fish sauce all over my kitchen floor about 15 minutes before hosting a dinner party. Oh the smell was horrific, even after cleaning it up. Spent the whole party apologizing to all of my guests for the stink.

            1. re: ludmilasdaughter

              I bought a bottle of fish sauce just for this purpose of adding that umami je ne sais quo but never know what to do with or how to use it.

              1. re: fldhkybnva

                Here's a few recipes I've made using fish sauce (always in small amounts, no idea why the fish sauce bottle is so huge!)... might help you get some ideas:



                1. re: juliejulez

                  Just out of curiosity, have you ever tried them without fish sauce?

                  1. re: fldhkybnva

                    Unfortunately no, so I don't know what the difference would be :)

                    1. re: fldhkybnva

                      i'd have to say that the difference would be noticeable - if you did a side-by-side tasting. it adds a certain mysterious sweet/salty funky-umami-ness that really intrigues.

                      if you've ever had Nước chấm as a dipping sauce at a vietnamese restaurant - that's the closest i've come to having something with more than just a squirt of fish sauce. it's fish sauce, lemon juice, sugar, you can add ginger/scallions/sriracha or some other hot sauce, and it's used to dip grilled meats wrapped in lettuce, or other rolls, or poured over vermicelli with imperial rolls (probably other uses i'm not aware of.) that sauce is delightful, one of the easiest things to make that add a huge difference in flavor to a meal.

                      1. re: mariacarmen

                        Agreed. That's the sauce I make and use as a salad dressing to go with my green mango salad. Delightful is a perfect way of putting it. :)

                  2. re: fldhkybnva

                    LOTS of Thai recipes call for fish sauce (curries as well as the salad dressing for green mango salads and such). So do Malaysian and Indonesian recipes from what I can tell, but I'm still just barely wading in there...

          3. I am in Baltimore and have fingers crossed that the atmospheric scientists overestimated. I just find snow so inconvenient when you have little things like work and life. I am very excited to cook up a storm (no pun intended) this weekend so my only hope is that my lovely ingredients on the shopping list will be where I need them to be in the stores on Friday.

            As for tonight, it will be a turkey taco salad.

            1. i already posted on the last board but i want to repost here to join this thread.
              Tonight is taco night. I have three pork loin chops from last night and was debating tacos or burritos. The bf wants crunchy taco, so I am dicing the meat and making crunchy pork tacos a salad with lemon and caper dressing I nicked from lingua and Spanish style rice.

              9 Replies
              1. re: suzigirl

                Taco night here as well! The pork tacos sound fabulous, I've never tried it. We are having ground turkey tacos.

                1. re: fldhkybnva

                  This taco night was planned. The last taco night came from bad meat and a good save. I have never tried pork loin chops, but I am diving in head first. :-)

                2. re: suzigirl

                  Tacos here, too. From leftover beef pot roast (dinner yesterday). Green chile miced into half of the meat. SO has been green chile-resistant (we're in New Mexico, where you can get green chile in every McDonald's) for so long, but all of a sudden it's taken his fancy, which is AWESOME! On the side, whole black beans with extra sharp white cheddar, and sliced avocados. I had an idea for the beans and was going to take charge of those, but he WANTS to do the whole thing, and I'm lucky for this, so have at it! I think he's frying the tortillas now...yay!

                  1. re: juster

                    I keep praying that my hubby will have a similar eureka! moment when it comes to salmon :)

                    1. re: ChristinaMason

                      My husband finally loved salmon when I fried it in butter until it was crispy and served it with pickled ginger. He still doesn't like the skin, but I'm okay with that - more for me. :)

                      1. re: LMAshton

                        Wow, so interesting. I never use any additional oil and if there is too much seasoning and it doesn't taste like salmon then I'm not into, love that flavor though this reminds me of my friend who claimed my asparagus didn't have enough Old Bay which is required because it tastes like nothing whereas I think asparagus on its own has plenty of flavor.

                        1. re: fldhkybnva

                          My husband is Sri Lankan, and Sri Lankan cuisine is full of big big flavours, and anything less is bland to him. It's all in what you're used to, you know?

                    2. re: juster

                      Weee. A night off. Let him run with it. Lucky you

                      1. re: juster

                        mmmm i love fried tortilla tacos.

                    3. A skillet dish - quick bacon & spaghetti -- along with green beans almondine, and naan bread. Plenty of leftovers now for meals later this week.

                      I count tonight's dinner a success towards the goal of pantry and freezer stockpiles reduction. I used the last of the frozen bacon, last of the frozen green pepper slices, last package of spaghetti (now onward to find recipes for the 3 pounds of rotini...), and two cans of diced tomatoes. I'll replenish the green pepper and the canned tomatoes.

                      1. We've had our one long cold DAY of winter here in AZ. So, tonight is grilled salmon. On the side, I'm marinating farmer's market swiss chard in coconut milk and will grill it as well. This idea has been posted on a few home cooking threads. I'm giving it a whirl!

                        Cheers....and you all are more than welcome to give me a hard time when we are stuck inside because it's 110 degrees here this summer while you're on you patios enjoying cocktails! ;-)

                        1 Reply