HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it

What's for Dinner #257 - Chugging towards Thanksgiving Edition (Choo-Choo!) [Through Nov. 24, 2013]

LindaWhit Nov 18, 2013 04:47 PM

Actually, we're not chugging like the Little Engine That Could. We're racing there like we're in the Indianapolis 500 or at the 24 hours of Le Mans.

But I kind of like the chugging - that means we get to have a leisurely meal, right? A gourmet meal on the Orient Express sounds very nice right now. Maybe with a little murder mystery with Hercule Poirot there to solve it? (Provided none of us are involved in the murder!)

So - what is being served in your dining car this evening? Henri, the bartender, is at the ready to make cocktails, and I believe we'll be pulling into Venice in the morning, so enjoy your last meal onboard! ;-)

  1. f
    foodieX2 Nov 18, 2013 04:51 PM

    Oh to be on that train….

    4 Replies
    1. re: foodieX2
      LindaWhit Nov 18, 2013 04:54 PM

      I know, huh? With a bunch of us WFDers? The laughter, stories, cocktails and fine dining would be superb!

      1. re: LindaWhit
        foodieX2 Nov 18, 2013 04:54 PM

        Especially if we could all take turns in the kitchen! Sign me up NOW!

        1. re: foodieX2
          steve h. Nov 18, 2013 05:37 PM

          I'll drive the locomotive.

      2. re: foodieX2
        steve h. Nov 18, 2013 05:14 PM

        Deb and I were on the left coast recently and had a chance to tour a restored private rail car. It was a 1912 Pullman owned by Clara Baldwin Stocker. The dining room, bedrooms, kitchen and so on were spectacular.


        Here's a shot of the 1937 steam engine it was hitched to at the Nethercutt Museum.

        I like trains.

      3. roxlet Nov 18, 2013 04:53 PM

        Tonight is cod wrapped in bacon. rjbh20 will provide details.

        1. suzigirl Nov 18, 2013 05:27 PM

          I am repurposing the sofrito pork from last week in a lasagne with the fresh tortillas and the red beans and rice. I made a cheese sauce to lubricate the "lasagne" and some salsa. Spinach salad with boiled egg, bacon bits, and grape tomatoes with a warm bacon dressing. I know, it isn't cohesive but it tasted good. I miss lettuce, damn my tummy.

          1. gini Nov 18, 2013 05:35 PM

            I like trains! Especially live steamers. Cause you get to ride on top.

            Shrimp curry:

            Take the holy trinity (onions, garlic, ginger) and soften. Add pureed pumpkin and diced tomatoes ( I use canned, for i am lazy). Add in curry powder, tumeric, and cayenne as well as some salt and pepper. Simmer. Open a can of coconut milk and scrape it in. Bring to a simmer. Add spinach. Add shrimp. Donc, voila.

            9 Replies
            1. re: gini
              gini Nov 18, 2013 05:56 PM

              Adding the pic.

              1. re: gini
                scubadoo97 Nov 18, 2013 05:57 PM

                Thanks for the recipe. That looks darn tasty

                1. re: gini
                  acssss Nov 19, 2013 07:35 AM

                  Wow gini, that looks wonderful and love the spice combo! ex coconut milk, I am going to make this and use it for my steamed cauliflower tonight!

                  1. re: acssss
                    gini Nov 19, 2013 07:53 AM

                    Woohoo! I added chopped cilantro to mine and a little lime juice, if you want to play around.

                    1. re: gini
                      acssss Nov 19, 2013 08:00 AM

                      ...but we don't know each other!
                      Kidding.. Kidding... sorry I couldn't help it :-)

                      ...and yes, I will play around with it and use it on a lot of things I make. I use these spices and the trinity (love that ref) of Onions, Garlic and Ginger on almost everything I make, but never added the blended pumpkin (maybe I'll use squash) to make it into a sauce. That is like perfection for me, because I love squash so much. So.. Thanks!

                2. re: gini
                  foodcompletesme Nov 18, 2013 06:36 PM

                  You are talkin' my language. Can't get enough curries and those spices…!

                  1. re: gini
                    PhillyCook Nov 19, 2013 08:25 AM

                    Ooo... That sounds amazing. I just love quick pantry meals. I've got tofu instead of shrimp. Thinking about frying up pieces and then added them at the end. Or should I simply cube and add at the beginning? I'm still something of a tofu novice.

                    1. re: PhillyCook
                      gini Nov 19, 2013 10:09 AM

                      I don't cook much with tofu, so I have no words of wisdom, sadly.

                      1. re: PhillyCook
                        scubadoo97 Nov 19, 2013 06:39 PM

                        I wrap in paper towels and add a weight on top to squeeze out the water before frying. Dust with a little rice flour for a crispy crust

                    2. f
                      Frizzle Nov 18, 2013 06:42 PM

                      We're having another type of tofu tonight. The toddler is mad for this and I'm trying to reorganise our evenings so we eat together rather than feed her earlier and then cook again.

                      It's another Fuchsia Dunlop recipe. this time using tofu 'bamboo' which is the skin that forms on bean curd when it boils. This gets scraped aside and dried into sticks. You rehydrate the sticks and then cook them in a chicken stock, sesame oil, spring onion and ginger mix.

                      To go with the tofu I've got some pea shoots. I haven't quite decided how I'll cook these as yet. I'm thinking a stir fry with some of my home made bacon added to it.

                      1. weezieduzzit Nov 18, 2013 06:56 PM

                        I'm in the mood to stay up late and work, possibly an all nighter, so I just made a fresh pot of coffee. This usually zaps my appetite for a few hours so when dinner happens it will probably be more of the chicken chipotle soup which turned out great. I'll make quesadillas for the man to go with his soup. He's already worked 11 hours today so I doubt he'll stay up with me. :)

                        6 Replies
                        1. re: weezieduzzit
                          acssss Nov 18, 2013 07:06 PM

                          There is something special about working in the middle of the night. That's when I get the writing bug and I think my best work is done during those all-night-ers. Enjoy! (and enjoy the soup too)

                          1. re: weezieduzzit
                            fldhkybnva Nov 19, 2013 05:52 AM

                            My neurons seem to activate at 10pm, in college it worked, now it can be frustrating when 5am wake up calls loom. The soup sounds great, nice twist on chicken tortilla.

                            1. re: fldhkybnva
                              weezieduzzit Nov 19, 2013 10:08 AM

                              It sounds like you could use a big bowl of this soup. Bone broths have a lot of gut healing properties.

                              I hear you on the rough mornings, the cats really don't care what time I've gone to bed and I have to get up early on weekends anyhow for estates sales.

                              1. re: weezieduzzit
                                fldhkybnva Nov 19, 2013 10:37 AM

                                Oooh, sounds great and it makes sense that the bone broths with all that juicy immune system marrow would be effective against the annoying invader. I know the cat feeling, if cat isn't fed by 6, latest 7am, the whole house will be awake in due time. It's really the only time he seems to make any noise :) I guess I'm OK with it, my little one cuddled with me all day which I hear has healing properties of its own.

                                1. re: fldhkybnva
                                  weezieduzzit Nov 19, 2013 11:32 AM

                                  And glycine for liver repair and gelatin to heal hyperpermeability (a.k.a. "leaky gut" which triggers autoimmune responses in the form of food sensitivities,) but that's more of a subject for the special diets board, i guess.

                            2. re: weezieduzzit
                              linguafood Nov 19, 2013 11:46 AM

                              I have a hard time starting to work before mid afternoon, but then I can go past midnight, easily....

                            3. r
                              rjbh20 Nov 18, 2013 06:58 PM

                              A return appearance of Saturday's cod now that the son is home and spouse is awake.

                              Bacon-wrapped cod with asparagus, sage lemon beurre noisette & toasted hazelnuts.

                              3 Replies
                              1. re: rjbh20
                                acssss Nov 18, 2013 07:02 PM

                                You and roxlet - wow - your meals always look like they are out of a magazine. I don't remember ever being at a restaurant where the food looks as good as your home! Beautiful!

                                1. re: acssss
                                  rjbh20 Nov 18, 2013 07:05 PM

                                  You're very kind. But it's really simple stuff -- this took about 15 minutes end to end. Having fresh herbs out back helps a bit.

                                2. re: rjbh20
                                  scubadoo97 Nov 18, 2013 10:59 PM


                                3. s
                                  Springhaze2 Nov 18, 2013 07:32 PM

                                  Our weather here is choo-chooing back and forth between summer and fall. Three days ago it was 28 degrees and it snowed and today it was 80 degrees. Yesterday we did grilled strip steaks, with balsamic roasted veggies (grape tomatoes, orange/red peppers, onions, zucchini and garlic/herbs), baked potatoes and steamed sugar snap peas.

                                  Today was more of a party type theme, with baked chicken wings dipped in a buffalo style hot sauce (Franks Red Hot and butter), with some quick potato skins made from the leftover baked potatoes from last night (with cheddar cheese, sour cream, butter and chives). Our "salad" was crudites of carrots, celery and the grape tomatoes and sweet peppers that were left from what we had not cooked last night. Homemade ranch and blue cheese dressings for dipping.

                                  1. juliejulez Nov 18, 2013 08:11 PM

                                    I didn't make it home til after 7 tonight... nasty accident on the freeway I take to get home, and basically all cars, during rush hour, had to get on the shoulder. Puppy also decided to have a umm "accident" (does it count as an accident if she does it ALL THE TIME) on the carpet soon after I got home, so I got to scrub the carpet. Then, dinner wasn't that great. I tried out a lighter version of chicken francese, and determined that chicken francese needs all the butter the real recipe calls for.

                                    I'm ready for bed :-P

                                    2 Replies
                                    1. re: juliejulez
                                      Frizzle Nov 18, 2013 08:36 PM

                                      It sounds like a tiresome day. I hope tomorrow is better.

                                      1. re: juliejulez
                                        mariacarmen Nov 18, 2013 09:00 PM

                                        i hope you have wine to end the evening... puppy will get it after after awhile. and yes, never skimp on butter!

                                      2. mariacarmen Nov 18, 2013 09:09 PM

                                        We're leavin' (leavin)
                                        on that midnight train to Venice (leavin' on the midnight train)....
                                        yeah, whoo-whooo!

                                        sing it, Pips!
                                        yeah i'd sign up for that ride.... sigh....

                                        so tonight's pork on pork was a tad underwhelming. pork tenderloin wrapped in bacon, painted with molasses, sprinkled with cumin? shouldn't flavor be a given? i think that pork tenderloin is just my least favorite of the pork cuts. it was nice and pink and juicy, but somehow missing something. bacon gave it a slightly smokey taste, but only slight.... shoulda been a flavor bomb. it wasn't bad, just not GREAT.

                                        the best part for me were the roasted smoked paprika potatoes i made - i don't remember which of you to thank but i am in love and i'm ready to marry you, if necessary. i don't care if you're a woman, come to SF and we'll get married in City Hall. little red potatoes sliced in half, marinated overnight in olive oil, granulated garlic, s&p, and smoked paprika, roasted til crispy outside, creamy inside. strewn with scallions .... mmmmm. smokey. i wish i'd had more smoked paprika actually. these are going to go into regular rotation.

                                        also, steamed green beans served room temp with a walnut oil/fresh tangerine juice/shallot dressing.

                                        7 Replies
                                        1. re: mariacarmen
                                          scubadoo97 Nov 18, 2013 11:00 PM

                                          Very nice looking food Maria. Looks delicious

                                          1. re: mariacarmen
                                            LindaWhit Nov 19, 2013 05:36 AM

                                            Love the sound of the green bean dressing. Sorry the tenderloin didn't have the flavor bomb you had hoped for - but the beans and taters made up for it, I hope!

                                            And I <3 your Midnight Train to Venice rendition. ;-)

                                            1. re: mariacarmen
                                              gini Nov 19, 2013 06:50 AM

                                              Smoked paprika is the best!

                                              1. re: mariacarmen
                                                Harters Nov 19, 2013 07:19 AM

                                                mc - next time, make a little tomato sauce, enhanced with more paprika to go with the spuds and you've got patatas bravas.

                                                Buen provecho.

                                                1. re: Harters
                                                  mariacarmen Nov 19, 2013 09:21 AM

                                                  patatas bravas are a fave, so yes!

                                                2. re: mariacarmen
                                                  linguafood Nov 19, 2013 11:44 AM

                                                  LURV the look of those beans, mc. And the potatoes. Hot damn, do I miss potatoes....

                                                  1. re: linguafood
                                                    mariacarmen Nov 19, 2013 11:48 AM

                                                    I cannot live without potatoes. Andean background, and all....

                                                3. h
                                                  Harters Nov 19, 2013 04:51 AM

                                                  Wiz ze mention of Poirot, I think dinner should be French. Pardon, I think dinner should be Belgian. Mais non. Mrs H has been exercising her little grey cells and has come up with a creative use of a "freezer find".

                                                  Some ages back, she made cheese gougeres. They were not a success - tasty but didnt rise. She froze them.

                                                  Now, apparently, we will make a cottage pie mix, top it with the gougeres and bake it to heat it all through. Spinach to accompany. Cheese for afters.

                                                  By the by, the last Poirot was on TV last week. Over the last 20+ years, David Suchet has played Hercule in every story written by Christie. C'est magnifique, non?

                                                  6 Replies
                                                  1. re: Harters
                                                    LindaWhit Nov 19, 2013 05:42 AM

                                                    Ooh - I *love* the idea of the gougeres being the topping for cottage pie! Mrs. H has done a fine job of using her freezer finds.

                                                    And it looks like David Suchet's most memorable moment as Poirot was the one on the Orient Express. Very apropos. :-)


                                                    1. re: LindaWhit
                                                      Harters Nov 19, 2013 06:05 AM

                                                      I think it was. It was a very different Poirot - a very dark side to his personality. The last case, appropriately called "Curtains", saw some excellent acting from Suchet as the elderly detective near to death and solving his last case.

                                                      1. re: Harters
                                                        LindaWhit Nov 19, 2013 06:08 AM

                                                        I just read the synopsis of the last episode, Curtains, on the Daily Mail website. A very different side.

                                                    2. re: Harters
                                                      ChristinaMason Nov 19, 2013 06:04 AM

                                                      That Mrs. Harters is a clever and resourceful woman. Sounds tasty.

                                                      1. re: Harters
                                                        iowagirl Nov 19, 2013 07:56 AM

                                                        What an inspired repurpose of the gougeres - I love cottage pie and that topping sounds great!

                                                        1. re: Harters
                                                          chefathome Nov 19, 2013 03:51 PM

                                                          Agatha Christie had a brilliant mind. I have read every single one of her books, many several times. My Mom and I are attending a dinner theatre Thursday evening - "Murder is Announced" and I can hardly wait!

                                                        2. h
                                                          HillJ Nov 19, 2013 06:53 AM

                                                          Very cute OP! Reservation for two please!

                                                          1. iowagirl Nov 19, 2013 07:50 AM

                                                            So it was weekend of heavy eating - I went to KC to visit my family and we had Thanksgiving while I was there. Love that my mom and sis don't care about the actual day so I could enjoy my family's meal. We always do T'giving with my inlaws, and it's just not the same.

                                                            So last night was leftover turkey that we threw in with some sauteed peppers and onions, garlic chive cream cheese and colby jack on top of openface toasted rye for faux turkey cheese steaks. It was actually pretty good!!

                                                            Tonight is a little lighter! Tofu, red and green peppers and cabbage stir fried with black bean sauce over brown rice. More of those Costco spring rolls on the side!

                                                            1. melpy Nov 19, 2013 07:54 AM

                                                              Monday- Marcella Hazan's Potatoes with Tomatoes, Onions and Peppers, a cheese omelet and a plain green salad

                                                              Tuesday-dinner out for husbands new job

                                                              Wednesday-homemade sausage pizza, probably with salad again. Have to look into other toppings to add

                                                              Thursday- somethings bonless, skin on chicken breasts, and a kale panzanella

                                                              I'm taking suggestions on the Thursday chicken. The breasts are HUGE. Surprising since they are from the organic farm.

                                                              7 Replies
                                                              1. re: melpy
                                                                Harters Nov 19, 2013 08:09 AM

                                                                I'm not a man who likes huge breasts ;-)

                                                                Cut each in half horizontally, so you've now got two thinner slices. Put in an ovenproof baking dish. Smear, lavishly, with mustard of your choice (although wholegrain or Bordeaux is particularly good). Press breadcrumbs on to the mustard in a thickish coat and dot with butter. Bake for around 30 minutes at 190C till the topping is crisp but not burnt.

                                                                You can tart up the breadcrumbs with extras - lemon zest is good, chopped tarragon is excellent, chopped nuts is wonderful.

                                                                1. re: Harters
                                                                  melpy Nov 19, 2013 09:49 AM

                                                                  Sounds good to me!

                                                                  1. re: Harters
                                                                    acssss Nov 19, 2013 11:35 AM

                                                                    LOL Harters!!

                                                                    1. re: Harters
                                                                      juliejulez Nov 19, 2013 02:04 PM

                                                                      I do something very similar all the time with chicken and pork chops... I often marinate overnight in buttermilk first! I use panko and herbes de provence. Taco seasoning can be good too. It's my favorite easy preparation.

                                                                    2. re: melpy
                                                                      melpy Nov 21, 2013 08:24 AM

                                                                      Switched Wednesday and Thursday but then my kale panzanella was vetoed for a chicken casserole.

                                                                      I think my husband was feeling nostalgic for mom's cooking, so he dragged out her recipe book.

                                                                      Apparently, everything she makes takes cream of soup which I don't have.

                                                                      I also don't have canned chicken.

                                                                      egg noodles
                                                                      canned chicken
                                                                      frozen peas/carrots medley
                                                                      minced onion
                                                                      cream of chicken soup
                                                                      bread crumbs (torn up cubes of bread)

                                                                      egg noodles
                                                                      chicken breast cubes sauteed in chicken fat
                                                                      frozen peas
                                                                      fresh carrots steamed
                                                                      fresh broccoli steamed
                                                                      cream of chicken soup (sauteed red onion, celery and the tops of the fennel in the chicken fat and a tad of butter, added a few tablespoons of flour until dark blond, stirred in chicken broth until roux became a sauce and did the same with skim milk)
                                                                      panko mixed with parmesan cheese

                                                                      I was told mine didn't have enough flavor.

                                                                      Tonight I have to use up the sausage (and maybe the other chicken breast we didn't use). Plus the vegetables that weren't eaten.

                                                                      1. re: melpy
                                                                        ChristinaMason Nov 21, 2013 09:45 AM

                                                                        Those soups are salt and MSG bombs. Sometimes you can imitate them with a splash or two of soy sauce or Maggi/Bragg's. Also, more salt and maybe some seasoned salt.

                                                                        Yours still sounds better.

                                                                        1. re: melpy
                                                                          melpy Nov 22, 2013 09:35 AM

                                                                          Ok pizza was ok. I do not like the crust I was using so I may not be doing that again.

                                                                          Made a chunky vegetable sauce sauteing red pepper, fennel, red onion and a couple olives in olive oil. Once softened I added chopped canned tomatoes. Sauteed hot Italian sausage. Layered crust, sauce, cheese, sausage.

                                                                      2. a
                                                                        acssss Nov 19, 2013 08:10 AM

                                                                        Weather outside is dreary, cold and the trees are bare. No snow so I can't even enjoy the cold weather with a trip to the local ski resort (I don't ski much - just sit near the fireplace in the lodge, drink hot chocolate and watch everybody else ski) - I can't wait for winter!

                                                                        Tonight I am making something to soothe my soul - a recipe from my dear friend in Rome - which is odd, because it is a "Mexican White Bean Soup" :-) - but she loves it and I love it as well and I miss her, so I will make it tonight. Of course, a huge chunk of rustic bread will accompany it.
                                                                        David Blaine is on TV tonight - can't wait!

                                                                        3 Replies
                                                                        1. re: acssss
                                                                          ChristinaMason Nov 19, 2013 08:48 AM

                                                                          Now you must share that soup recipe :)

                                                                          1. re: ChristinaMason
                                                                            grayelf Nov 19, 2013 10:45 AM

                                                                            Plus one on the recipe ask -- I love white beans in soup. You also just reminded me I haven't made white bean puree in a while; it's a nice alternative to a white carb.

                                                                            Last night was sole pan fried in butter and a piquant Asian-inspired carrot and green cabbage slaw.

                                                                            Chicken thighs out of the freezer, maybe some Brussels sprouts (do they count as Belgian food?) and that white bean puree tonight.

                                                                            1. re: ChristinaMason
                                                                              acssss Nov 19, 2013 11:29 AM

                                                                              This is, without a doubt, one of my favorite soups. I hope you enjoy!

                                                                              Mexican White Bean Soup:
                                                                              1 lb. bag white beans (soaked overnight)
                                                                              2 tbl olive oil
                                                                              4 cloves garlic - minced
                                                                              1 chili pepper (can substitute with dried red pepper flakes)
                                                                              1 spanish onion - finely chopped
                                                                              2 celery stalks - finely chopped
                                                                              3 carrots, peeled and sliced into small rounds
                                                                              6 Roma tomatoes finely chopped
                                                                              7 cups chicken broth (recipe follows)
                                                                              2 bay leaves (optional)
                                                                              1 tbl tomato paste
                                                                              1/2 tsp of cinnamon, cumin, tumeric, hot paprika
                                                                              salt and pepper
                                                                              Bunch of cilantro and/or parsley - finely chopped
                                                                              1 small onion sliced paper-thin for garnish
                                                                              Parmigiano Reggiano for garnish
                                                                              Rustic Italian bread broken up in pieces for garnish

                                                                              Recipe for chicken broth:
                                                                              (these ingredients are not included in above list)
                                                                              Fill a pot with 8-9 cups water and bring to a boil. Add chicken cut into eight. Add 1 onion (quartered), 1 carrot (halved), 2 celery stalks (halved), 10 whole peppercorns and 2 tbl Osem chicken broth mix - cook on low heat for 1 hour, scraping off the fat every so often. When done, drain 7 cups of the liquid only into a separate large soup pot (make sure there are no bones, peppercorns, or celery pieces floating around)

                                                                              Meanwhile, rinse the beans and drain.
                                                                              In a large frying pan, add olive oil and on a low heat fry the garlic and chili peppers, after a minute add the onions and fry for another minute, then add the tomatoes, carrots and celery - cook for another 2 minutes. Add the beans and a few ladles of stock and the tomato paste (mix well).
                                                                              Cook for about 3 minutes on medium heat.
                                                                              Transfer this vegetable mixture to the large soup pot that has the remaining 7 cups of chicken stock and add the bay leaves. Mix everything together and cook on med/low for 45 minutes - or until beans are soft to your liking.
                                                                              Put in bowls and add garnish with some parsley, sliced onion and grated parmigiano cheese.
                                                                              Serve with warm, rustic Italian bread (separate recipe)

                                                                          2. r
                                                                            rjbh20 Nov 19, 2013 10:34 AM

                                                                            Made a little chili for a birthday get together this weekend. Start with a 20# chuck roll, disassemble into individual muscles (so you can cut evenly), sear, cube and chilify. Minimal monkeying around-- beef, pureed reconstituted dried chiles (5 kinds), garlic, onion, cumin, Mexican oregano, water. AND NO BEANS -- OK?

                                                                            Not shown -- 8 dozen buffalo wings.

                                                                            1 Reply
                                                                            1. re: rjbh20
                                                                              gini Nov 19, 2013 05:20 PM

                                                                              I hear you - no beans!

                                                                            2. linguafood Nov 19, 2013 11:54 AM

                                                                              Wegmans had some veal stew meat for sale (1 lb. for $7.80 instead of almost $11)a few weeks ago. I don't generally buy veal at the supermarket, but that time... I did.

                                                                              So that thawed overnight. It's already cut in chunks, apparently, which will be lightly dusted with seasoned flour. I'll render some diced bacon, then add the veal and brown (I might add a little clarified butter just for the hell of it). When that's done I'll sauté some sliced baby bellas and finely diced onion. Deglaze with white wine, add veal, add some fresh marjoram, add about 1/2 cup of beef broth, then simmer for an hour or so. At the end, I'll add some cream freeeesh.

                                                                              Sides will be roasted cauliflower tossed with smoked paprika & olive oil and a simple butter lettuce with lemon zesty buttermilk dressing.

                                                                              22 Replies
                                                                              1. re: linguafood
                                                                                rjbh20 Nov 19, 2013 11:56 AM

                                                                                Sounds excellent, though I hope you're not using commercial beef broth.

                                                                                1. re: rjbh20
                                                                                  linguafood Nov 19, 2013 01:52 PM

                                                                                  Ah, well. Hopes are there to be crushed :-)

                                                                                  In that measly quantity, I really don't think it matters that much -- the wine portion of the braising liquid will likely be much bigger.

                                                                                  I also just remembered I have some dried morel mushrooms somewhere, so I'll be adding some of the strained morel water to the pot as well.

                                                                                  1. re: linguafood
                                                                                    rjbh20 Nov 19, 2013 03:35 PM

                                                                                    Now you're talking -- Veau aux Morilles is one of my favorites

                                                                                    1. re: rjbh20
                                                                                      linguafood Nov 19, 2013 03:38 PM

                                                                                      That looks like an entrecôte, yes? Lovely. Pretty waffle fries, too!

                                                                                      I'm glad I remembered the morels. They'll add a nice touch of 'luxury' to the dish.

                                                                                      1. re: linguafood
                                                                                        rjbh20 Nov 19, 2013 04:05 PM

                                                                                        Correct on all counts. But pommes gaufrettes, please. You get waffle fries at Chik-Fil-A

                                                                                        1. re: rjbh20
                                                                                          linguafood Nov 19, 2013 04:38 PM

                                                                                          Ah, pardon, monsieur -- mon Français est un peu rouillé.

                                                                                          I am relieved that you knew what I was referring to, nonetheless '-)

                                                                                  2. re: rjbh20
                                                                                    Berheenia Nov 19, 2013 03:47 PM

                                                                                    I think homemade stock should be Dish of the Month this winter.

                                                                                    1. re: Berheenia
                                                                                      fldhkybnva Nov 19, 2013 04:22 PM

                                                                                      I second this!!!! Last year I tossed my first turkey carcass, lest not such madness happen again.

                                                                                      1. re: fldhkybnva
                                                                                        ChristinaMason Nov 20, 2013 05:47 AM

                                                                                        Ack! No!

                                                                                        1. re: ChristinaMason
                                                                                          Berheenia Nov 20, 2013 11:58 AM

                                                                                          I was thinking stock in general. I'd like to make a good veggie stock and any tips for beef are always appreciated. My6 last chicken stock sucked because of too much ginger.
                                                                                          I made a veggie stock in advance for gravy last TG and it was a lot of work and tasted good. BUT after freezing it got sweet because there were parsnips in it and I never served such awful gravy- tasted like sugar. I was cooking for 20 plus in a borrowed church kitchen and it was a frenzied affair doing everything last minute so I never sampled it properly. Luckily I had some Imagine ready made in a box as a back-up. It was much better than mine.

                                                                                        2. re: fldhkybnva
                                                                                          LindaWhit Nov 20, 2013 07:53 AM

                                                                                          Interestingly, I'm not a fan of turkey stock. The last time I made turkey stock was probably 10-15 years ago and used it in soup, but wasn't thrilled with it. Just not fond of the taste, I guess. So I'll ship you my (small) turkey carcass. :-)

                                                                                          1. re: LindaWhit
                                                                                            rabaja Nov 20, 2013 09:13 AM

                                                                                            I thought the same thing when I read this last night.
                                                                                            I made turkey stock and then soup, several years ago and was just overwhelmed by the strong turkey flavor.
                                                                                            It's a shame, but I just never have any desire now to use the carcass.
                                                                                            Maybe we can ship ours off to some willing recipient? I've got the dry ice!

                                                                                            1. re: rabaja
                                                                                              suzigirl Nov 20, 2013 09:24 AM

                                                                                              My bf's mom gives me her carcass e ery year. She throws them away also. I pick several snacks and sandwiches worth of meat off before I make stock. I wish I lived near you two. I would rid you of those pesky bones.

                                                                                              1. re: suzigirl
                                                                                                rabaja Nov 20, 2013 09:30 AM

                                                                                                Maybe I could try again and make pot pie or something with the stock. It does seem wasteful and pretty unlike me.
                                                                                                I do pick all of the meat off that sucker though, I can promise you that. And I eat the butt.

                                                                                                1. re: rabaja
                                                                                                  suzigirl Nov 20, 2013 09:39 AM

                                                                                                  Now I am jealous. Bf's mom cuts off the butt before she cooks it. I even asked her not to so i could eat it and she looked at me like I was cracked. It wasn't there the next year like I hoped. ;-)

                                                                                                  1. re: rabaja
                                                                                                    Berheenia Nov 20, 2013 11:47 AM

                                                                                                    I always threw the carcass out until I discovered this recipe. It is really good and freezes well. But as I hate cilantro I never added it or missed it.


                                                                                                    1. re: Berheenia
                                                                                                      fldhkybnva Nov 20, 2013 11:54 AM

                                                                                                      Wow that looks yummy

                                                                                                    2. re: rabaja
                                                                                                      fldhkybnva Nov 20, 2013 11:54 AM

                                                                                                      The butt was always for grandma, this year it's allll mine!! I'm really hoping I'm recovered by then. Thanksgiving is my favorite weekend of the year, don't want stupid minor health hiccups to ruin it :)

                                                                                        3. re: linguafood
                                                                                          mariacarmen Nov 19, 2013 12:57 PM

                                                                                          that sounds like a great meal. love the idea of the smoked paprika cauli, as i'm moving into a big smoked paprika kick.

                                                                                          1. re: mariacarmen
                                                                                            linguafood Nov 19, 2013 02:59 PM

                                                                                            Your patatas inspired me, señorita '-)

                                                                                          2. re: linguafood
                                                                                            fldhkybnva Nov 19, 2013 02:57 PM

                                                                                            Sounds awesome!

                                                                                            1. re: fldhkybnva
                                                                                              linguafood Nov 19, 2013 03:02 PM

                                                                                              Thanks, I'm actually quite looking forward to it!!

                                                                                          3. mariacarmen Nov 19, 2013 12:59 PM

                                                                                            no cooking tonight, as my sister and I are going to a Chowdown - Sichuan! 20 people going, so there will be tons to taste - málà galore!!! my mouth can't hardly wait.

                                                                                            Oldster's tomorrow, back in the kitchen Thurs... may be the day to do a monkfish thing...

                                                                                            2 Replies
                                                                                            1. re: mariacarmen
                                                                                              LindaWhit Nov 19, 2013 01:03 PM

                                                                                              Wow - that's a big group! Please link the write-up here, so we can live vicariously. :-)

                                                                                              1. re: LindaWhit
                                                                                                mariacarmen Nov 19, 2013 01:18 PM

                                                                                                will do, LW!

                                                                                            2. Njchicaa Nov 19, 2013 01:23 PM

                                                                                              Chicken fingers, homemade macaroni and cheese, steamed green beans, and green salad. Hoping my nephew will eat it.

                                                                                              3 Replies
                                                                                              1. re: Njchicaa
                                                                                                LindaWhit Nov 19, 2013 01:37 PM

                                                                                                I'm thinking yes on most of it. :-)

                                                                                                1. re: Njchicaa
                                                                                                  linguafood Nov 19, 2013 01:48 PM

                                                                                                  If he doesn't, I will.

                                                                                                  1. re: Njchicaa
                                                                                                    Berheenia Nov 21, 2013 04:57 AM

                                                                                                    Curious if you bake your homemade mac and cheese or not.

                                                                                                  2. juliejulez Nov 19, 2013 02:08 PM

                                                                                                    Tonight I'm trying out a "pork piccata stir fry" that someone posted awhile back on the Weight Watcher's board. It's a Grace Young recipe, made with pork tenderloin. I forgot to buy capers but otherwise the ingredients are very piccata-like and will use up some of the white wine I opened Saturday for the risotto. Stir fry also has green beans and onions, and I'll serve it with some leftover rice I've had hanging out in the fridge.

                                                                                                    6 Replies
                                                                                                    1. re: juliejulez
                                                                                                      suzigirl Nov 19, 2013 04:43 PM

                                                                                                      I have four jars. If Allie were here with the foodshooter I would hook you up. I got the capers on clearance in a store near me that is predominately Mexican and it apparently didn't sell. Yea me. I love piccata. Enjoy dinner.

                                                                                                      1. re: juliejulez
                                                                                                        linguafood Nov 19, 2013 04:56 PM

                                                                                                        Another piccata lover here. And I always have capers, lemons and white wine in the house in case the mood strikes.

                                                                                                        The capers are also an essential ingredient for my tuna salad.

                                                                                                        1. re: linguafood
                                                                                                          chefathome Nov 19, 2013 05:02 PM

                                                                                                          I love, love, love capers! Have you tried frying them? Little bits of crispy salty perfection!

                                                                                                          1. re: chefathome
                                                                                                            linguafood Nov 19, 2013 05:43 PM

                                                                                                            Oh yea! One of our former favorite Italian places in Berlin has a tuna carpaccio appetizer that is served sprinkled with fried capers. I could snack on those suckers forever.

                                                                                                            And to think capers were on my hate list when I was a kid!!

                                                                                                            1. re: linguafood
                                                                                                              chefathome Nov 19, 2013 07:41 PM

                                                                                                              That tuna carpaccio dish sounds wonderful!

                                                                                                              Capers were on my hate list when I was a kid as well. No idea why!

                                                                                                          2. re: linguafood
                                                                                                            suzigirl Nov 19, 2013 05:10 PM

                                                                                                            I will have to try them in my tuna salad. That sounds fantastic.

                                                                                                        2. Cherylptw Nov 19, 2013 02:08 PM

                                                                                                          Its chilly here today and I had some leftover soup in the freezer from a few weeks ago so that's WFD. Tandoori spiced lima bean soup made with dried beans ,chicken stock, mirepoix, coconut milk, thyme, cumin, crushed mustard seeds, red masala seasoning blend and some of the roasted veggie blend I keep on hand (if I remember correctly).

                                                                                                          To accompany, there will be toasted pita chips which will be brushed with olive oil and sprinkled with Zaatar before going into the oven. Maybe a cucumber salad on the side. Tomorrow starts my week of salad eating....

                                                                                                          1. Berheenia Nov 19, 2013 03:46 PM

                                                                                                            In between reno events I made a pot of Ina Garten's kielbasi lentil soup. Cooling on the counter until we can store it in the fridge and nuke mugs of it for lunches/suppers. Tomorrow the real paint job begins. Can't wait- we hate the dark green pea soup kitchen. Sunny yellow walls and take out pizza beckon. Tonight is refrigerator ready mushroom ravioli and sauce with a bit of spinach on the side. Red Truck in the goblet.

                                                                                                            1. chefathome Nov 19, 2013 03:54 PM

                                                                                                              It is a bit cold at -22C with a windchill of -27 so spicy shrimp with creamy cheese hominy grits will warm us up a bit. Sauteed greens. Eton Mess for dessert.

                                                                                                              9 Replies
                                                                                                              1. re: chefathome
                                                                                                                acssss Nov 19, 2013 04:10 PM

                                                                                                                -22C? Where are you? I thought it was cold here and we're only talking +36F
                                                                                                                Stay warm

                                                                                                                1. re: acssss
                                                                                                                  chefathome Nov 19, 2013 04:12 PM

                                                                                                                  Alberta. Lots of snow on the ground for over two weeks already. Brrrrrr...perfect weather for braising which I am doing a lot these days.

                                                                                                                2. re: chefathome
                                                                                                                  MamasCooking Nov 19, 2013 11:43 PM

                                                                                                                  Good Grief! It is 58 degrees here near Sacramento California and I am shivering freezing:) Where are you may I ask? Keep warm:)

                                                                                                                  1. re: MamasCooking
                                                                                                                    chefathome Nov 20, 2013 08:14 AM

                                                                                                                    Today is worse. It is -24 but the windchill is - 35. Not looking forward to going out! We live north of Edmonton, Alberta.

                                                                                                                  2. re: chefathome
                                                                                                                    grayelf Nov 20, 2013 07:04 AM

                                                                                                                    Hey chef, I feel your pain, knowing Calgary/Edmonton winters of old. We have it easy in Vancouver. I'll wish for a chinook. But thanks for mentioning shrimp and grits. I'm fixin' to try Bobby Flay's Mesa grits tomorrow and I couldn't decide on a protein to go with. Problem solved! Tonight we're trying a newish Mexican place. I am girding my loins for the usual disappointment :-(. We just don't do Mexican well here but I keep hoping.

                                                                                                                    1. re: grayelf
                                                                                                                      chefathome Nov 20, 2013 08:19 AM

                                                                                                                      Then you understand. Blech to our winters.

                                                                                                                      Hopefully your Mexican adventure tonight is successful and a pleasant surprise!

                                                                                                                      Tonight I am making Chicken and Dumplings, as per my Mom's request. I am thrilled she is visiting us for a week. It is such a pleasure to cook for her. She loathes cooking. Not sure how that can possibly be!

                                                                                                                      1. re: chefathome
                                                                                                                        grayelf Nov 20, 2013 09:43 AM

                                                                                                                        Just realized I have oyster 'shrooms in the veg keeper that need eating up so I've hauled out a pork t'loin from the freezer for the good old standby pork paprikash. Will be a good call as it suddenly got (relatively) cold here overnight. Grits and shrimpies will have to wait but they will happen!

                                                                                                                        Gads, it's been years since I've had chix and dumplings. Jealous.

                                                                                                                    2. re: chefathome
                                                                                                                      gingershelley Nov 20, 2013 10:25 AM

                                                                                                                      chefathome - this time of year, what kind of fruit are you putting in your eaton mess? I have cream, merangues that need using up.... just don't have any nice fruit - I suppose I could break out applesauce or loosen up some of my many kinds of homemade jam for it.... ideas? If your up in frozen north - you must have a solution already for eaton mess in winter!

                                                                                                                      1. re: gingershelley
                                                                                                                        chefathome Nov 20, 2013 11:54 AM

                                                                                                                        Frozen raspberries! Am making a coulis and just because I want to, will top with toasted almonds.

                                                                                                                    3. steve h. Nov 19, 2013 04:47 PM

                                                                                                                      Sausage and peppers tonight. Our local grocery store makes its own sweet Italian sausage and it's very good. Beer for me, wine for Deb. NCIS will be on the plasma. Deb insists.

                                                                                                                      Just a thought: Patriots got hosed.

                                                                                                                      8 Replies
                                                                                                                      1. re: steve h.
                                                                                                                        LindaWhit Nov 19, 2013 05:43 PM

                                                                                                                        Agree on Deb's insistence. And on your thought.

                                                                                                                        1. re: LindaWhit
                                                                                                                          acssss Nov 21, 2013 06:55 AM

                                                                                                                          Yes, but Tom Brady is still the best QB that ever played the game (and he's not even 1/2 way through his career if he plays as long as Favre did)

                                                                                                                        2. re: steve h.
                                                                                                                          Berheenia Nov 20, 2013 04:46 AM

                                                                                                                          I think it may be time to start fining the refs for bad calls as it seems to be a pattern this year.
                                                                                                                          We miss our homemade sweet Italian sausage source so much that we are seriously considering a 250 mile round trip to Boston just buy 10 pounds to hold us over the winter.

                                                                                                                          1. re: Berheenia
                                                                                                                            LindaWhit Nov 20, 2013 07:55 AM

                                                                                                                            Where did you get that sausage again, Berheenia? (I think it's a bit further south than where I am). My local butcher has nice long links of sweet Italian sausage; might have to use some up later this week.

                                                                                                                            1. re: LindaWhit
                                                                                                                              Berheenia Nov 20, 2013 08:59 AM

                                                                                                                              DePasquale's Sausage Factory in Nonantum (Newton).- the cheese garlic is to die for too.

                                                                                                                              1. re: Berheenia
                                                                                                                                LindaWhit Nov 20, 2013 10:13 AM

                                                                                                                                Hmmm.....I might have to check them out. I might be going down that way on Monday (or maybe antiquing down in RI over the weekend).

                                                                                                                                1. re: LindaWhit
                                                                                                                                  Berheenia Nov 20, 2013 12:03 PM

                                                                                                                                  You can double it with a trip to the famous Russo's which is right around the corner but not the weekend before Thanksgiving. Both places will have lines outside the door at opening! Oh you said Monday... they are generally closed Mondays.


                                                                                                                                  1. re: Berheenia
                                                                                                                                    LindaWhit Nov 20, 2013 12:58 PM

                                                                                                                                    Ahhh, shoot. Oh well, I'll have to make a trip "south" at another time.

                                                                                                                        3. suzigirl Nov 19, 2013 05:06 PM

                                                                                                                          Slumgullion is on the menu tonight. I am going old school tonight. Ground beef, garlic, onions, green pepper, fresh oregano cuz it won't die, dried opal basil, savory, celery leaves, salt, pepper, tomato sauce, beef broth simmered down to marry. Corkscrew pasta and parmesan added to the sauce and sugar snap peas and butter and salt and pepper as a side. Fresh red grapes for dessert if my tummy has room. Thanks to May for the recipe and RIP.

                                                                                                                          1 Reply
                                                                                                                          1. re: suzigirl
                                                                                                                            ChristinaMason Nov 20, 2013 05:49 AM


                                                                                                                          2. gini Nov 19, 2013 05:29 PM

                                                                                                                            Meatballs in marinara over sauteed spinach.

                                                                                                                            Lazy marinara:
                                                                                                                            soften some onion and garlic in olive oil. Deglaze with the last splash of white in your fridge. Add in roasted chopped tomatoes, spices, and a touch of tomato paste. Let simmer while you continue to do work at your kitchen table (a new one! it's butcher block). After a while, stick in the immersion blender. Add the cooked meatballs and simmer till warm. In the meantime, melt some bacon grease with garlic. Add in the spinach and wilt.

                                                                                                                            My Italian grandmother would be appalled. Where is the food mill, she would ask. Nonna, I hypothetically reply, sometimes I gotta work with what's in casa mia.

                                                                                                                            Now, mangia e sta zitto!

                                                                                                                            4 Replies
                                                                                                                            1. re: gini
                                                                                                                              fldhkybnva Nov 20, 2013 08:20 AM

                                                                                                                              Lazy marinara is often delicious, your plate looks yummy

                                                                                                                              1. re: gini
                                                                                                                                acssss Nov 20, 2013 08:23 AM

                                                                                                                                i Italiani - loro non sanno come stare zitti quando mangiano!

                                                                                                                                ...the food is perfection!

                                                                                                                                1. re: acssss
                                                                                                                                  gini Nov 20, 2013 11:44 AM

                                                                                                                                  No, they totally don't, but my grandmother used to always scream that at the dinner table. I spent most of my childhood mute!

                                                                                                                                  1. re: gini
                                                                                                                                    acssss Nov 20, 2013 12:07 PM

                                                                                                                                    My family was a very loud bunch at the dinner table (and numerous). So, I was mute as well, but only because I was the youngest (and smallest) and the only girl, so I never got a chance to talk :-)
                                                                                                                                    ..and when we get together, nothing has changed. I'm going to be the "little sister" until the day I die!

                                                                                                                              2. helen_m Nov 19, 2013 05:53 PM

                                                                                                                                A bit of comfort food was required so I used up the veg box leeks and mushrooms to make a pie. A pie with chicken, bacon, thyme and creme fraiche too. That amazing buttery dufour puff pastry on top (half left for another day!) and buttery peas and roasted carrots on the side. Just what I needed.

                                                                                                                                1. f
                                                                                                                                  Frizzle Nov 19, 2013 08:00 PM

                                                                                                                                  We're going for a tofu trifecta here. Tonight fried tofu puffs will feature in a Johor laksa.

                                                                                                                                  I would like to pretend I'm making the paste from scratch but it's from a sachet the Singaporean friend gave me. To make it even worse I'm going to use chicken not seafood to keep the fish hating bloke happy. We're all down with yet another virus of some description so a spicy soup should perk us up.

                                                                                                                                  5 Replies
                                                                                                                                  1. re: Frizzle
                                                                                                                                    grayelf Nov 20, 2013 07:06 AM

                                                                                                                                    I think it's a great idea to use your Singaporean sachet! They do some very good ones for the market. I do the same for Thai curries. If it tastes good and it's quick, why not?

                                                                                                                                    1. re: Frizzle
                                                                                                                                      LindaWhit Nov 20, 2013 07:55 AM

                                                                                                                                      Ugh - feel better, Friz!

                                                                                                                                      1. re: Frizzle
                                                                                                                                        fldhkybnva Nov 20, 2013 08:21 AM

                                                                                                                                        Oh no feel better, darn viruses are rearing their ugly heads. I hope they take vacation for the holidays

                                                                                                                                        1. re: Frizzle
                                                                                                                                          suzigirl Nov 20, 2013 09:12 AM

                                                                                                                                          Sorry your family isn't well. Take it easy.

                                                                                                                                          1. re: Frizzle
                                                                                                                                            Berheenia Nov 20, 2013 12:04 PM

                                                                                                                                            Love those little toddler germs. It gets better.

                                                                                                                                          2. mariacarmen Nov 20, 2013 01:26 AM

                                                                                                                                            (here's the report on our Chowdown sichuan dinner tonight, for those interested. Oy - i've eaten enough for three people to not eat again for three days.): http://chowhound.chow.com/topics/924995

                                                                                                                                            7 Replies
                                                                                                                                            1. re: mariacarmen
                                                                                                                                              grayelf Nov 20, 2013 07:12 AM

                                                                                                                                              So jealous!! And it looks like you had smashed cukes too :-). Thanks for the linkage.

                                                                                                                                              1. re: mariacarmen
                                                                                                                                                LindaWhit Nov 20, 2013 08:07 AM

                                                                                                                                                Wow - that's a lot of chilies! I'm very timid when it comes to high-spice/heat, so good on you. The dishes look amazing.

                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  linguafood Nov 20, 2013 08:44 AM

                                                                                                                                                  Looks fab. Some dishes look similar to our Sichuan places, others not so much. But it all looks wonderbra!

                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    suzigirl Nov 20, 2013 09:18 AM

                                                                                                                                                    Wow. That was some serious eats. Lucky girl.

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      Harters Nov 20, 2013 11:11 AM

                                                                                                                                                      Great sounding dinner, mc.

                                                                                                                                                      Interesting that most of the dishes don't seem to appear on the menus of Sichuan restaurants in the UK. I've noted differences between UK & US Cantonese menus before so not entirely surprised.

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        Frizzle Nov 20, 2013 11:23 AM

                                                                                                                                                        Looks amazing MC. What a spread, I'm very jealous.

                                                                                                                                                        The bean curd sheet dish is the same as what I made the other night and called tofu bamboo. It's really simple to make if you can get hold of the bean curd sticks.

                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          steve h. Nov 20, 2013 11:43 AM

                                                                                                                                                          Great looking meal. The company must have been stellar, also.

                                                                                                                                                        2. iowagirl Nov 20, 2013 07:26 AM

                                                                                                                                                          I ended up working late last night, so instead of cooking we ran vacation errands and ate pizza. At the Pizza Ranch buffet. Hangs head. But it did hit the spot - and they will make you a pizza to order.

                                                                                                                                                          Tonight will be the tofu stir-fry in black bean sauce, along with those Costco spring rolls after i get home from hot barre class.

                                                                                                                                                          1. juliejulez Nov 20, 2013 10:21 AM

                                                                                                                                                            Tonight is a "use up the last of the leftovers" night, since trash day is tomorrow. I have 2 pounded out breasts that I had used for chicken francese.... sans the sauce. So trying to figure out how to use those.... maybe a chicken parm type thing with sauce and cheese and warmed up in the oven? I don't know. Also have some risotto left over still. Thought of maybe just a sandwich too but I don't have any good sandwich bread.

                                                                                                                                                            Any of you folks have suggestions on good ways to use up the chicken? It's been floured, then egged, and then pan fried.

                                                                                                                                                            6 Replies
                                                                                                                                                            1. re: juliejulez
                                                                                                                                                              fldhkybnva Nov 20, 2013 11:26 AM

                                                                                                                                                              Marsala, chicken parm also sounds great. Simple cheese and wine sauce like gruyere ala French onion.

                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                gini Nov 20, 2013 11:46 AM

                                                                                                                                                                I wish for arancini, but I have no risotto, so maybe you could make them and make me jealous?

                                                                                                                                                                1. re: gini
                                                                                                                                                                  juliejulez Nov 20, 2013 11:48 AM

                                                                                                                                                                  Haha I thought about that.... inspired by the Top Chef episode a few weeks ago where it seemed like everyone made arancini. I've never made it so it might be fun!

                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                    gini Nov 20, 2013 02:35 PM

                                                                                                                                                                    Oh, they're a total snap to make! And they're fried, which is an added benefit. When I make mine, I make them as cakes as it's easier to pan fry that way. All you need is some egg, something to stuff them with, and breadcrumbs.

                                                                                                                                                                    1. re: gini
                                                                                                                                                                      juliejulez Nov 20, 2013 06:41 PM

                                                                                                                                                                      Good call on the arancini.... I made "cakes" stuffed with mozzarella, then added some marinara on top. Went nice with the chicken parmish chicken I went with. Delicious :)

                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                        gini Nov 25, 2013 02:21 PM


                                                                                                                                                              2. biondanonima Nov 20, 2013 11:09 AM

                                                                                                                                                                Last night was a surprisingly good meal - some frozen chicken meatballs from Costco (a basil and mozzarella flavor), quickly sauteed in some olive oil with garlic. I then added a can of diced tomatoes, a glug of red wine and an Italian herb mix and let it all simmer while I roasted some halved Brussels sprouts in olive oil. We are finally getting REALLY nice sprouts after a summer of fairly crappy ones, and they are truly delicious this way - the insides get so creamy and soft, while the outsides are crispy and delicious. Anyway, it all just tasted really good together - I hope Costco keeps carrying that brand of meatball.

                                                                                                                                                                The rest of the week is going to be devoted to using up whatever's in the fridge, since we're leaving on Sunday and will be gone for a week. I see a lot of stirfry or thai curry in my future.

                                                                                                                                                                1. fldhkybnva Nov 20, 2013 11:30 AM

                                                                                                                                                                  I love my coworkers and neighbors. I'm slowly feeling better but suffering awful cramps. I haven't eaten much so a neighbor offered to bring over what she described as "a very mild, yet delicious tummy soothing whole body cure." It seemed like a good idea to me so fresh Matzoh ball soup will be WFD.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                    suzigirl Nov 20, 2013 11:33 AM

                                                                                                                                                                    Now that is how to treat an unhappy tummy. What a lovely neighbor.

                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                      fldhkybnva Nov 20, 2013 11:44 AM

                                                                                                                                                                      She's great! On more than one occasion she has showed up with fried pork chops.

                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                      acssss Nov 20, 2013 12:01 PM

                                                                                                                                                                      As a very good Israeli friend of mine once said "Chicken Matzoh ball soup will cure the plague" :-)

                                                                                                                                                                      I hope it cures you and you feel better soon!

                                                                                                                                                                      1. re: acssss
                                                                                                                                                                        fldhkybnva Nov 20, 2013 12:32 PM

                                                                                                                                                                        Thanks, plague-level I like that!

                                                                                                                                                                    3. a
                                                                                                                                                                      acssss Nov 20, 2013 01:37 PM

                                                                                                                                                                      Dinner tonight is homemade Tomato soup made with 2 lbs on-the-vine-tomatoes, garlic, ginger, and basil and then poured over a thick slice of 100% rustic-sour-dough-rye bread (husband made the bread - it's amazing)... served with Tomato-Basil bruschetta
                                                                                                                                                                      (Hey, I already chopped the tomatoes and basil and they blend together well)
                                                                                                                                                                      For the sick amongst you, I hope you all feel better and for the healthy, take it easy and have a great evening!

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: acssss
                                                                                                                                                                        fldhkybnva Nov 20, 2013 05:09 PM

                                                                                                                                                                        Thanks, that dinner is a winner!!

                                                                                                                                                                      2. gini Nov 20, 2013 02:38 PM

                                                                                                                                                                        The man is attending an event in the Seaport tonight, so I'm all on my own. I love to cook in the oven on aluminum foil when I'm left to my own devices (no clean up!), so I have jalapeno chicken burgers covered in avocado and melted cheddar.

                                                                                                                                                                        A spritzer of seltzer & apricot juice on the side.

                                                                                                                                                                        Man, I am living the life right now.

                                                                                                                                                                        1. linguafood Nov 20, 2013 03:24 PM

                                                                                                                                                                          I had big plans to make Frizzle's recent tofu recipe.... well, *one* of them, at least :-)

                                                                                                                                                                          But the day got away from me, and now I'm too lazy to buy the required preserved veggies and that other stuff I can't remember, so it looks like the kitchen will stay cold and we'll find some place to eat instead....

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            mariacarmen Nov 20, 2013 03:50 PM

                                                                                                                                                                            i'm having a major Sichuan crave since last night's feast, so if I get home in time and don't go to the Oldster's (switch nights for tomorrow night) i'm going to make mapo tofu and smacked cukes. I think I have most of the ingredients at home, but i'll stop by one of the Asian markets on the way this evening.

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              linguafood Nov 20, 2013 03:57 PM

                                                                                                                                                                              Interesting! I was debating checking out one of the two (!) new Sichuan places in town -- a hot pot place. But since we usually have our jour fixe on Thursday, I don't know that I want Sichuan two days in a row.

                                                                                                                                                                              Crazy, I know '-)

                                                                                                                                                                              The good thing about the sushi/cocktail/Sichuan/Cantonese/AC place is that.... well, lots o'choices. So we might end up there and see what strikes our fancy.

                                                                                                                                                                          2. steve h. Nov 20, 2013 04:00 PM

                                                                                                                                                                            Spaghetti and meatballs tonight. Leftovers in the best sense.

                                                                                                                                                                            Homemade sauce, house-ground meat for the meatballs only get better the second time around. House red to wash things down. Top Chef will be on the plasma.

                                                                                                                                                                            9 Replies
                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              steve h. Nov 20, 2013 05:46 PM

                                                                                                                                                                              Simple can be good.

                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                LindaWhit Nov 20, 2013 05:57 PM


                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                  rjbh20 Nov 20, 2013 06:14 PM

                                                                                                                                                                                  And frequently is.

                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                    roxlet Nov 21, 2013 05:41 AM

                                                                                                                                                                                    One of my favorite meals, and certainly pure comfort food for me. Is Deb Italian--or are you?

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      steve h. Nov 21, 2013 02:21 PM

                                                                                                                                                                                      Neither of us are Italian. We love the country, its people and its food so we visit every year and stay in the same neighborhood. I guess that makes us "semi locals" for two-to-four weeks a year.

                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                        acssss Nov 21, 2013 02:45 PM

                                                                                                                                                                                        Same here. We usually go in September to Rome, stay two weeks, then drive up through Tuscany to Milan, where a previous client of mine works/lives, then to Como, and Bellagio. I never tire of the same route. I just love that part of the world.

                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                          roxlet Nov 21, 2013 03:13 PM


                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                    Berheenia Nov 21, 2013 05:05 AM

                                                                                                                                                                                    Spaghetti and meatballs is at the top of our list as soon as the painter finishes up in the kitchen. I know yours are the gold standard but we'll try to go for the silver with the local butcher's meatloaf mix for the balls. Do you put romano cheese in yours?

                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                      steve h. Nov 21, 2013 02:10 PM

                                                                                                                                                                                      Deb adds freshly grated Parmagiano Reggiano.

                                                                                                                                                                                  3. f
                                                                                                                                                                                    foodieX2 Nov 20, 2013 04:14 PM

                                                                                                                                                                                    In the mood for some major comfort food tonight so I made chicken cordon bleu, risotto and steamed broccoli. It came together quickly so I even I got the chance for quick spin on tread-climber.

                                                                                                                                                                                    I am loving all the creative tofu dishes you all have been posting. I have veg niece who is a good cook in her own right but I am always on the look out for new ideas. She often gets overlooked at family holidays so I make a point of making her something fabulous.

                                                                                                                                                                                    1. suzigirl Nov 20, 2013 04:26 PM

                                                                                                                                                                                      Finishing up the ground beef from last night by making Suzi's sloppy Joe's. James isn't a manwich kinda guy so i concocted something he loves and i like. The first time I made it he hoovered down three. Its just a savory onion gravy essentially. Badia, dehydrates onion flakes, fresh garlic, squirt of tomato paste, thyme, rosemary, oregano and parsley mix from the freezer in ground beef and fried for a few minutes. A heavy sprinkle of flour(fried for a few minutes) and beef broth go in a little at a time til saucy but thick. Tater tots and celery and carrot sticks in Danablu sour cream dip.

                                                                                                                                                                                      7 Replies
                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                        fldhkybnva Nov 20, 2013 05:11 PM

                                                                                                                                                                                        In my belly when it's recovered!!

                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                          suzigirl Nov 20, 2013 05:21 PM

                                                                                                                                                                                          Save your belly for some big ass turkey goodies and then have these sammiches. James has them on Martin's sesame rolls with cheddar. I go mom old school and have them taco style in white bread. Back in the day I could mow down four. Now it is one. I like it better than manwich. Not as sweet. How is your belly today sweetie?

                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                            fldhkybnva Nov 20, 2013 05:39 PM

                                                                                                                                                                                            Wow sounds outstanding and a great dish for next week!! I love that it's not overly saucy or sweet. I always thought I'd love sloppy joes but they all just taste like ketchup. Also I'll probably enjoy more on a warm roll rather than my original low carb plan of in a bowl. Next week I don't care what macronutrient you are, if you taste good, I eat you, rolls included. Don't tell my waistline well be carrying 20 more lbs by 2014 :)

                                                                                                                                                                                            The belly is feeling better but it seems that when I think that then I attempt to drink or eat and it revolts. At least no more aches or fever. My boss has been super understanding and I won't lie I feel like I could lay here for a long time which is unusual for a bouncy crazy like me, but I'm hoping to be able to get up and perhaps go in to work tomorrow.

                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                              suzigirl Nov 20, 2013 05:59 PM

                                                                                                                                                                                              I am sorry your stomach is revolting when you eat. It isn't uncommon here. I just happy dance on good days. I hope, unlike here you aren't vomiting, too. Save some rolls to try the Suzi sloppy Joe's next week.

                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                fldhkybnva Nov 20, 2013 06:05 PM

                                                                                                                                                                                                Happy dance, I'm an expert. I'll admit it without embarrassment. Take and I regularly enjoy happy dance parties, well I dance like a fool and he stares at me but that counts as participation. SO would laugh hysterically at our antics. He'll be back for a few days over Thanksgiving and he loves sloppy joes!!

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  suzigirl Nov 20, 2013 06:34 PM

                                                                                                                                                                                                  Unapologetic mommy happy dancer here too. I hope he likes the Suzi sloppy Joe's. I hope with all my heart your tummy is on track for SO being home, little mama.

                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                    fldhkybnva Nov 20, 2013 06:48 PM

                                                                                                                                                                                                    Indeed, fingers crossed! I have piccalilli leftover sandwiches on the mind too.

                                                                                                                                                                                      2. weezieduzzit Nov 20, 2013 05:39 PM

                                                                                                                                                                                        I picked up some Miso Ginger Broth at TJ's this morning and will use it to poach some wild keta salmon that's been stashed in the freezer. Both spinach (sauteed with garlic,) and asparagus (steamed,) for sides. Light sounds nice tonight even though it's super gloomy- 4 days of possible rain ahead.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                          foodieX2 Nov 20, 2013 05:44 PM

                                                                                                                                                                                          That sounds wonderful. I was just recently introduced to that broth. What a winner! The person who introduced it to me also suggested picking up TJ's prepared asian chicken salad and stirring that into the hot broth for quick office lunch or simple dinner. Wonderful

                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                            weezieduzzit Nov 20, 2013 05:49 PM

                                                                                                                                                                                            I read about it on the TJ's monthly thread on the Chains board- when I saw it this morning I thought "Oh, how easy will that be...."

                                                                                                                                                                                            I haven't seen the asian chicken salad. I'll have to check it out. I work at home and can make anything I want for lunch so I overlook their prepared foods most of the time. I really should make a point to take a peek now and then. This morning was just a quick trip for pine cat litter.. and milk... and heavy cream.... and I saw the broth.... and, well, you know how that goes.....

                                                                                                                                                                                        2. r
                                                                                                                                                                                          rjbh20 Nov 20, 2013 07:17 PM

                                                                                                                                                                                          Late evening dinner with son after training, Leftover chili with some rice.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                            acssss Nov 21, 2013 07:11 AM

                                                                                                                                                                                            Beautiful as usual

                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                              linguafood Nov 21, 2013 08:15 AM

                                                                                                                                                                                              Ha! I don't think I've ever seen chili plated like this before.

                                                                                                                                                                                              Well done!

                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                rjbh20 Nov 21, 2013 09:02 AM

                                                                                                                                                                                                It was actually not bad -- the chili is always better if it sits for a day or two -- and a good post-training dinner out of the icebox.

                                                                                                                                                                                            2. mariacarmen Nov 20, 2013 11:17 PM

                                                                                                                                                                                              mapo dofu - with the last of my sichuan peppercorns! i would have been so bummed if i'd come home after working late and gone to the store and found i was out. i also added chopped up dried thai chili peppers because i like it hot. on the side was jasmine rice and fuchsia dunlop's smacked cucumbers (thanks, C.M.!) i wish i'd rinsed the cukes a lot more because for me they were a little salty, but overall good and i'd make them again.

                                                                                                                                                                                              7 Replies
                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                acssss Nov 21, 2013 07:00 AM

                                                                                                                                                                                                Holy cow!

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  LindaWhit Nov 21, 2013 07:41 AM

                                                                                                                                                                                                  "...because i like it hot."


                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                    mariacarmen Nov 21, 2013 03:03 PM


                                                                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                                                                    linguafood Nov 21, 2013 08:14 AM

                                                                                                                                                                                                    Looks faboski!

                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                      ChristinaMason Nov 21, 2013 12:09 PM

                                                                                                                                                                                                      Love it! And aren't those cukes yum?

                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                        mariacarmen Nov 21, 2013 03:03 PM


                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                        GretchenS Nov 22, 2013 03:03 PM

                                                                                                                                                                                                        fantastic mc!

                                                                                                                                                                                                      3. f
                                                                                                                                                                                                        Frizzle Nov 21, 2013 02:05 AM

                                                                                                                                                                                                        We're very dull here tonight. I finished off the laksa and the bloke had an enormous bowl of bean sprouts stir fried with sichuan pepper and dried chillis. It's one of those dishes that surprises you that it's so delicious when it has so few elements.

                                                                                                                                                                                                        I'm about to descend into the feverish misery of this virus so I doubt I'll want to eat tomorrow night. The bloke who seems to have shaken it will be on cooking duty over the weekend.

                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                          fldhkybnva Nov 21, 2013 06:02 AM

                                                                                                                                                                                                          Fight the monster!!

                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                            acssss Nov 21, 2013 06:58 AM

                                                                                                                                                                                                            "surprises you that it's so delicious when it has so few elements"
                                                                                                                                                                                                            It seems that those are always the most delicious and not surprising to me at all.
                                                                                                                                                                                                            Husband loves bean sprouts... and yours sound delicious

                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                              linguafood Nov 21, 2013 08:14 AM

                                                                                                                                                                                                              Make the bloke take care of you well, and (at least) enjoy being cooked for... feel better soon!

                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                mariacarmen Nov 21, 2013 10:15 AM

                                                                                                                                                                                                                poor babies! hope Casa Frizzle heals up soon.

                                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                                  suzigirl Nov 21, 2013 01:25 PM

                                                                                                                                                                                                                  At least one of you feels well. Feel better.

                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                    GretchenS Nov 22, 2013 03:03 PM

                                                                                                                                                                                                                    Feel better Friz!

                                                                                                                                                                                                                  2. Cherylptw Nov 21, 2013 04:20 AM

                                                                                                                                                                                                                    Last night it was ...(looking at the floor in guilt:( Wendy's burgers, chili & fries....so much for that salad I was supposed to start eating BUT tonight based on those sloppy joes inspired by suzigirl (thanks, lady!)those sound good!

                                                                                                                                                                                                                    Imma head out to the store to find ground beef so I can make some! Rather, they'll be Manwiches since I have a couple cans of sauce that really need using; will have on a toasted Hawaiian roll AND that said salad of mixed greens, red onion, cherry tomatoes and cukes with roasted veggie vinaigrette.

                                                                                                                                                                                                                    BF does not like sloppy joes (what is wrong with the man?) so he'll have hamburger steak w/onions & gravy, steamed rice and I have some long beans from the garden in the freezer that'll simply be sautéed in olive oil, garlic, s & p to complete his plate.

                                                                                                                                                                                                                    EDIT: BF called to ask if he could have baked pork chops and mashed with gravy and so he shall but the long beans stand.

                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                      Berheenia Nov 21, 2013 05:11 AM

                                                                                                                                                                                                                      Sounds terrific if you ask me. We had reheated pizza and a bag salad. Tonight is furry leftovers or American Chinese food from a sketchy local place my husband wants to try. He is an egg foo yong lover. yuck. There are some egg rolls from the butcher shop that are okay. Wine.

                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                        melpy Nov 21, 2013 08:26 AM

                                                                                                                                                                                                                        Furry leftovers? Is it growing mold?

                                                                                                                                                                                                                        1. re: melpy
                                                                                                                                                                                                                          Berheenia Nov 21, 2013 01:20 PM

                                                                                                                                                                                                                          It looks like a science experiment so it's going in the trash. There is a fresh lentil soup with sausage that we can nuke.

                                                                                                                                                                                                                      2. re: Cherylptw
                                                                                                                                                                                                                        LindaWhit Nov 21, 2013 07:43 AM

                                                                                                                                                                                                                        LOLing about your "looking at the floor in guilt" comment. We ALL have those evenings, Cheryl. You have it, you enjoy it, you move on to the next evening's dinner where you cook something. No guilt.

                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          Cherylptw Nov 21, 2013 03:32 PM

                                                                                                                                                                                                                          Thanks! I don't feel so bad now; it was sorta healthy...I ate it on whole grain bread and I used ground turkey instead of beef....that counts, right?

                                                                                                                                                                                                                        2. re: Cherylptw
                                                                                                                                                                                                                          suzigirl Nov 21, 2013 02:22 PM

                                                                                                                                                                                                                          Glad to be your inspiration. Hope the Manwiches hit the spot. I can't get bf to eat the canned and I miss it.

                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                            Cherylptw Nov 21, 2013 03:36 PM

                                                                                                                                                                                                                            My BF won't eat them period but I bought the sauce when it was on sale for 1.00 each can months ago so I had to try to use it but I have to tell ya, it was disappointing. The sauce is not at all how I remembered it, but then, I hadn't had it in at least 8 years, maybe more.

                                                                                                                                                                                                                            Growing up, my mother made them from scratch with tomato paste and other stuff I don't remember but it was so good. And it was always served with a side of creamed corn. Next time, I'll make up a recipe.

                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                              suzigirl Nov 21, 2013 05:02 PM

                                                                                                                                                                                                                              I haven't had it in about eight years either. If it doesn't taste the same I feel better. I made a riff on them minus the sweetness because that is why bf hates sweet.

                                                                                                                                                                                                                        3. tcamp Nov 21, 2013 06:48 AM

                                                                                                                                                                                                                          Last night's dinner was a bit of a bomb. It was just me and younger son - I baked boneless stuffed chicken breasts, plus boiled potatoes w/ herb butter and canned pears (end of the week, down to veg/fruit dregs). After sticking chicken in the oven, I went to a neighbor's to pick up kefir grains. Chicken was way overcooked. Ugh.

                                                                                                                                                                                                                          Earlier in the week, much better efforts w/ homemade "hamburger helper," meatball subs, and chorizo tacos. Tonight - no clue.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: tcamp
                                                                                                                                                                                                                            mariacarmen Nov 21, 2013 10:19 AM

                                                                                                                                                                                                                            sorry about the chicken.... mmm... chorizo tacos....

                                                                                                                                                                                                                            1. re: tcamp
                                                                                                                                                                                                                              ChristinaMason Nov 21, 2013 12:10 PM

                                                                                                                                                                                                                              Kefir! I'm making some, too. Is there a thread/board on fermented foods here?

                                                                                                                                                                                                                            2. juliejulez Nov 21, 2013 10:24 AM

                                                                                                                                                                                                                              It's snowing up a storm here. SO is due to fly in this evening so hopefully there won't be delays there. My current planned meal is some chicken thighs in a "mushroom rosemary glaze", which is basically butter. Sides will just be a frozen vegetable/potato medley.

                                                                                                                                                                                                                              BUT, I'll probably be leaving work early so maybe I'll mix it up and do something else with the chicken thighs. We shall see.

                                                                                                                                                                                                                              13 Replies
                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                juliejulez Nov 21, 2013 10:26 AM

                                                                                                                                                                                                                                And, because I can't resist.... here is the little "prisoner" in her cell she stays in during the day. I learned this morning that she hates the snow.

                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                  fldhkybnva Nov 21, 2013 10:30 AM

                                                                                                                                                                                                                                  I guess puppy won't be roaming too far outside the house. Your dinner sounds wonderful.

                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                    weezieduzzit Nov 21, 2013 10:40 AM

                                                                                                                                                                                                                                    Too cute! It's good to have a place to send them when their parole has been revoked (dinner time beggars get sent back to jail in this house.)

                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                      foodieX2 Nov 21, 2013 10:43 AM

                                                                                                                                                                                                                                      Ours too! And then we get hit with the big sad eyes...

                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                        juliejulez Nov 21, 2013 10:47 AM

                                                                                                                                                                                                                                        Heh yeah she is only really allowed in the kitchen, living room and front hall area of the house anyway, but we keep her in "jail" when we're not home to keep her from chewing on cords and furniture. Sometimes I forget to put the gate up to block her from going upstairs, and she hauls ass up the stairs, like "I'm freeeee!"

                                                                                                                                                                                                                                      2. re: juliejulez
                                                                                                                                                                                                                                        LindaWhit Nov 21, 2013 10:50 AM

                                                                                                                                                                                                                                        OMG, she's adorable!

                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                          roxlet Nov 21, 2013 03:15 PM

                                                                                                                                                                                                                                          Soooo adorable!

                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                            MamasCooking Nov 21, 2013 04:32 PM

                                                                                                                                                                                                                                            Those puppy dog eyes are so sweet:)

                                                                                                                                                                                                                                          2. re: juliejulez
                                                                                                                                                                                                                                            Berheenia Nov 21, 2013 12:08 PM

                                                                                                                                                                                                                                            Look at those ears! Lady as in Lady and the tramp!

                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                              juliejulez Nov 21, 2013 08:23 PM

                                                                                                                                                                                                                                              Ended up doing a braised chicken, mushroom and bacon dish, served with egg noodles. It just sounded better. Will do a write up over in the DOTM thread once I can type with both hands...currently have a furry creature sleeping on one of my arms :)

                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                LindaWhit Nov 21, 2013 08:25 PM

                                                                                                                                                                                                                                                I hate it when I sprout a furry creature on my arm. ;-)

                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                  fldhkybnva Nov 21, 2013 10:42 PM

                                                                                                                                                                                                                                                  I know that feeling, the arms are the most comfortable spot in the house. Hopefully your pup doesn't also drool all over your hands while in deep REM like the little kitty around here does :).

                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                    MamasCooking Nov 22, 2013 09:01 PM

                                                                                                                                                                                                                                                    Cats rule!

                                                                                                                                                                                                                                              2. f
                                                                                                                                                                                                                                                foodieX2 Nov 21, 2013 10:36 AM

                                                                                                                                                                                                                                                Leftover risotto with an apple chicken sausage cut up in it makes a wonderful lunch!

                                                                                                                                                                                                                                                Tonight’s dinner is soup using TJ’s ginger miso broth. I picked some of it up along with mushrooms, chicken, scallions and noodles. It’s cold today so I thought a nice spicy soup would be good.

                                                                                                                                                                                                                                                1. a
                                                                                                                                                                                                                                                  acssss Nov 21, 2013 10:48 AM

                                                                                                                                                                                                                                                  Tonight is very light and easy because my refrigerator has been emptied and cleaned for the holiday and I'm just tired from a long and hectic week. I'm done working for the week - going to take a day off tomorrow - so my weekend has officially begun.
                                                                                                                                                                                                                                                  Just took my pitas out of the oven (love them when they're hot) which will accompany hummus slathered with sauteed mushrooms (love when the mushroom sauce covers the hummus) - no forks required.
                                                                                                                                                                                                                                                  No snow 'round here... everything is just bare, rainy and ugly outside, but inside... hmmm... Boz Scaggs is on the record player... Outside the rain begins / And it may never end / So cry no more on the shore / A dream will take us out to sea...

                                                                                                                                                                                                                                                  Have a wonderful afternoon/evening everyone!

                                                                                                                                                                                                                                                  1. h
                                                                                                                                                                                                                                                    Harters Nov 21, 2013 11:30 AM

                                                                                                                                                                                                                                                    A long-standing favourite Chez Harters - macaroni cheese, courgettes & bacon (a Delia Smith recipe - http://www.deliaonline.com/recipes/cu...

                                                                                                                                                                                                                                                    1. iowagirl Nov 21, 2013 12:24 PM

                                                                                                                                                                                                                                                      Work is crazy, college SD is coming home this weekend b/c they have all next week off, we're trying to get ready to travel for Thanksgiving (only to the inlaws, but still!) and then for our annual Caribbean vacation. Too stressed to think much about cooking AND trying to clean out the fridge a bit.

                                                                                                                                                                                                                                                      Tonight will be black bean and brown rice (leftover from the tofu stirfry yesterday) patties with a cucumber, tomato, avocado salad and sweet potato fries. Tomorrow we have a basketball game at 6:00 (UGH so early) so we'll either eat arena food or try to hold out for something after the game.

                                                                                                                                                                                                                                                      1. JerryMe Nov 21, 2013 01:10 PM

                                                                                                                                                                                                                                                        Cleaning out the freezer - we were gifted some salmon so I'm making this http://www.chow.com/recipes/29341-basic-baked-breaded-salmon

                                                                                                                                                                                                                                                        and we were gifted a butt load of produce so I'm making this

                                                                                                                                                                                                                                                        http://www.marthastewart.com/337701/z... alongside.

                                                                                                                                                                                                                                                        Weather here is - to me - feckin' freezing! SO talked about turning the heat on after I rejected putting the salmon on the grill OUTSIDE!!?? So, yeah, I'll be turning on the oven and happy for the heat.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: JerryMe
                                                                                                                                                                                                                                                          JerryMe Nov 21, 2013 01:14 PM

                                                                                                                                                                                                                                                          Wanted to add - SO is still wearing shorts so the likelihood of getting the heat on is probably nil.

                                                                                                                                                                                                                                                        2. linguafood Nov 21, 2013 01:55 PM

                                                                                                                                                                                                                                                          Well, we ended up going the Cantonese route last night: wonderful roasted half duck & stir-fried spinach with garlic. Healthy AND tasty. If it hadn't been for the two cocktails -- a Jane Russell and a Sazerac '-)

                                                                                                                                                                                                                                                          Tonight will be super-simples: grilled cheese, a cuppa Wegmans' corn & shrimp chowdah, and endive salad with tangerine segments and creamy dill dressing. The Belgian endive used to cost a whopping $3.99/lb., and is now down to $1.29. So I bought a bunch. Love that stuff!

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                            fldhkybnva Nov 21, 2013 02:13 PM

                                                                                                                                                                                                                                                            IIRC we live in somewhat similar area, where's the Sichuan and now Cantonese place?

                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                              linguafood Nov 21, 2013 02:18 PM

                                                                                                                                                                                                                                                              Hmm. I'm in Central PA, and I think you're in Baltimore, so.... that's about a 2:45 hrs drive.

                                                                                                                                                                                                                                                              Not sure either of them are worth that drive :-)

                                                                                                                                                                                                                                                              Have you been to Grace Garden near BWI? It gets rave reviews on the DC/Bawlmer board. I haven't had a chance, but it's apparently a decent address for Sichuan food. I know nothing about Cantonese in Baltimore or DC, unfortunately.

                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                fldhkybnva Nov 21, 2013 02:30 PM

                                                                                                                                                                                                                                                                For some reason i keep thinking you live in south PA. My parents live right outside of Philly so a little closer. I haven't yet been to Grace Garden but it's on my list. There are occasional Chow meet ups so I'm holding out for the next.

                                                                                                                                                                                                                                                            2. re: linguafood
                                                                                                                                                                                                                                                              gini Nov 22, 2013 01:23 PM

                                                                                                                                                                                                                                                              Roast duck is the best!

                                                                                                                                                                                                                                                              1. re: gini
                                                                                                                                                                                                                                                                linguafood Nov 22, 2013 03:29 PM

                                                                                                                                                                                                                                                                Love it, too. Favorite meats at casa lingua -- a toss-up between lamb and duck. But why choose? :-)

                                                                                                                                                                                                                                                            3. MidwesternerTT Nov 21, 2013 03:19 PM

                                                                                                                                                                                                                                                              Runzas - browned ground beef, onion & sweet sauerkraut w/ caraway seeds mixture, seasoned with W. sauce, oregano, savory, pepper, and celery seed. Used as a filling for a slightly sweet egg dough bread, 16 pieces rolled flat then closed around the filling and baked. I used a recipe my niece got from her mother-in-law.

                                                                                                                                                                                                                                                              I started the dough before lunch, finished baking these around 3 PM and will warm a couple for supper before freezing the rest to have on-hand for quick meals.

                                                                                                                                                                                                                                                              Of course, the cook had to sample one hot out of the oven.

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: MidwesternerTT
                                                                                                                                                                                                                                                                helen_m Nov 21, 2013 03:41 PM

                                                                                                                                                                                                                                                                Wow, I love the sound of all those herbs/spices together. Caraway, savory and celery seed are quite underused (in my kitchen at least) and they are such lovely flavours.

                                                                                                                                                                                                                                                              2. LindaWhit Nov 21, 2013 03:52 PM

                                                                                                                                                                                                                                                                Didn't take anything out for dinner, so it'll be scrambled eggs with goat cheese and snipped chives and buttered honey toast. Simple.

                                                                                                                                                                                                                                                                No wine. Not yet. I have next week off, so I'll start "celebrating" tomorrow night. :-)

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                  fldhkybnva Nov 21, 2013 05:57 PM

                                                                                                                                                                                                                                                                  After this last week I'm pondering kicking it off early too

                                                                                                                                                                                                                                                                2. helen_m Nov 21, 2013 04:01 PM

                                                                                                                                                                                                                                                                  Veg box day! I already had 2 squash stockpiled and another 2 arrived..... I've got a couple of small carnival squash in the oven ready to turn into a risotto. I might add some sage and chestnuts.

                                                                                                                                                                                                                                                                  First though, it'll be a smoked duck salad with chicory, watercress and pomegranate. The original recipe had farro but one grain's probably enough.

                                                                                                                                                                                                                                                                  1. suzigirl Nov 21, 2013 05:32 PM

                                                                                                                                                                                                                                                                    Tonight is a spin on puttanesca with blsl chicken thighs and the olives and capers i had on hand. Oil cured black, manzanilla, Greek and caper berries. Tomato sauce, oregano, basil, garlic,rosemary all simmered together and added to the seared chicken and simmered some more. Big ass salad with carrot coins, sliced cukes, sliced zucchini, grape tomatoes, celery, red bell pepper, ham, pepperoni and cheddar. Iceburg for the man and spinach for me. Danablu cheese dressing with more of that delicious cheese and buttermilk for me and Penzey's Italian for the man.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                      LindaWhit Nov 21, 2013 08:01 PM

                                                                                                                                                                                                                                                                      I'd be full from just the salad, suzigirl!

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        suzigirl Nov 22, 2013 08:37 AM

                                                                                                                                                                                                                                                                        I was. Never made it to the chicken

                                                                                                                                                                                                                                                                      2. re: suzigirl
                                                                                                                                                                                                                                                                        MamasCooking Nov 22, 2013 08:56 PM

                                                                                                                                                                                                                                                                        I love the sound of that chicken dish. I make a similar one but I add onion chunks and carrots with whatever olives I have on hand. I serve it over hot buttered mashed potatoes. Your dish sounds delicious but what are caper berries?

                                                                                                                                                                                                                                                                        1. re: MamasCooking
                                                                                                                                                                                                                                                                          suzigirl Nov 23, 2013 12:07 PM

                                                                                                                                                                                                                                                                          There are two kinds. The big ones are teardrop shaped and is the fruit and one is small like a pea or a lentil and is the bud. Both are very briney and wonderful in the puttanesca. Look for them near the pickles in small jars. If you like picked things it is worth trying them.

                                                                                                                                                                                                                                                                      3. weezieduzzit Nov 21, 2013 05:33 PM

                                                                                                                                                                                                                                                                        Dinner never happened last night. I fell asleep and wouldn't get up when the man got home from work so he fended for himself with leftover soup. So... that leaves me with 2 things thawed and in need of cooking.

                                                                                                                                                                                                                                                                        Tonight will be the wild salmon poached in ginger miso broth and green veggie sides. The lamb shanks that were supposed to be for tonight are being braised in red wine and beef stock with some thyme and halved very small white onions, tomato paste, etc. Braises are usually much better the next day anyhow so now I'm ahead for tomorrow night. :)

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                          suzigirl Nov 21, 2013 06:04 PM

                                                                                                                                                                                                                                                                          Both sound delicious and good for you to let a braise marry for a night. I had a cowboy bean soup today that was a braised beef and five beans of Lima, butter, chickpea, navy and dark red kidney from a local restaurant that was from yesterday and it was off the charts. I asked because I prefer braises the next day.

                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                            fldhkybnva Nov 21, 2013 06:19 PM

                                                                                                                                                                                                                                                                            I'm sure the braise isn't too tough but just wondering what's your approach. I have some lamb shoulder chops I'm pondering braising. I usually do something similar as you it sounds like but always like to know others approach or tips and tricks.

                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                              weezieduzzit Nov 21, 2013 07:08 PM

                                                                                                                                                                                                                                                                              I cooked a couple pieces of bacon, took the bacon out and ate it while I browned the seasoned lamb (just s&p,) took the lamb out and browned the onions, added the tomato paste and stirred it around for a few minutes (until it darkened,) added the thyme, put the lamb back in and added the wine and then the stock. I covered it and brought it to a boil, then lowered it to just a simmer and let it cook. I poke at it now and then to see if it's done. I'll turn the heat off just before I'd consider it ready to serve so it doesn't overcook when I heat it up tomorrow night. I'll scrape the fat off before I reheat it since lamb fat is nasty.

                                                                                                                                                                                                                                                                          2. mariacarmen Nov 21, 2013 05:48 PM

                                                                                                                                                                                                                                                                            we had our annual pre-thxgiving office lunch today (why? why do we need to have a full turkey dinner a week before thxgiving??), which is a mix of catered and potluck. highlights (as always) were: homemade lumpia, cheesy spicy cauli casserole, my beet/goat cheese/avo salad (yes i'm bragging - it was all gone before I even got to the table!), and black-eyed peas; and the caterer's taters & gravy. and vino. omygodsofullstill. no dinner for me tonight.

                                                                                                                                                                                                                                                                            eta - forbot aboit the DUCK FAT BRUSSELS SPROUTS!

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                              fldhkybnva Nov 21, 2013 05:54 PM

                                                                                                                                                                                                                                                                              Yummy! The hospital has a huge thanskgiving eve dinner which I never understood, even among mostly people who are off for the holiday. Oh well, more goodies :)

                                                                                                                                                                                                                                                                            2. scubadoo97 Nov 21, 2013 06:06 PM

                                                                                                                                                                                                                                                                              Wifey and I both got in late tonight so it had to be quick and she refused scrambled eggs

                                                                                                                                                                                                                                                                              A quick salad of zucchini and arugula topped with a little strip of salmon. Yeah the farmed kind.

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                                                                                                fldhkybnva Nov 21, 2013 06:16 PM

                                                                                                                                                                                                                                                                                All of this zucchini talk, jealous. It's hit or miss but at least sometimes still hit

                                                                                                                                                                                                                                                                              2. ChristinaMason Nov 21, 2013 06:15 PM

                                                                                                                                                                                                                                                                                I finally made that cheater's jambalaya I've been meaning to get around to. Seasoned some bone-in, skin-on chicken thighs with Penzey's Forward!, Mrs. Dash, toasted onion powder, garlic granules, paprika, cayenne, s&p and browned in a bacon grease in a large skillet. Added two bay leaves and some cubed andouille and kielbasa, browned, then set the meat aside. Sauteed diced onion, celery, fennel bulb (random, but it needed using), fresh tomatoes, and a little tomato paste. Added a box of Zatarain's jambalaya rice mix and topped with the meat and 1 lb. of frozen whole okra and simmered 'til tender. Crisped up the chicken skin under the broiler and served with Tabasco (and tourshi, aka spicy Armenian pickles...just because I like their vinegary, garlicky bite). My hubby loved this. I had two big wedges of cantaloupe wrapped in prosciutto to start, and we had a little arugula in leftover blue cheese balsamic dressing on the side of our main.

                                                                                                                                                                                                                                                                                For dessert, half a Stayman Winesap apple w/ crunchy pb.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                  fldhkybnva Nov 21, 2013 06:17 PM

                                                                                                                                                                                                                                                                                  I have the penzeys forward and haven't used it yet, sounds like its great in these types of Cajun dishes. I was going to be lame and just season some chicken and pan sear to try it out but maybe I'll follow your lead.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    ChristinaMason Nov 22, 2013 05:48 AM

                                                                                                                                                                                                                                                                                    Just be careful about getting it too, too hot because it has a lot of paprika in it, which is prone to burning. It would be great on roast chicken.

                                                                                                                                                                                                                                                                                2. fldhkybnva Nov 21, 2013 06:23 PM

                                                                                                                                                                                                                                                                                  Slowly but surely I'm getting there. I was banned from work, apparently they don't want you if you're infected :) matzoh ball was great yesterday although I suffered serious turmoil overnight. I think I'm finally on the road to recovery though, feeling better by the hour. Dinner was a light nibble platter of roast turkey slices, cup of yogurt with grated ginger and a quick vat of shrimp with lobster sauce sans shrimp.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    suzigirl Nov 21, 2013 07:15 PM

                                                                                                                                                                                                                                                                                    I am glad you can nibble when you feel off. I can't eat anything. Feel better soon. Glad you feel on the mend.

                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                      fldhkybnva Nov 21, 2013 07:57 PM

                                                                                                                                                                                                                                                                                      Yea nibbles probably aren't smart as the stomach really reacts but I keep trying. I'm hoping for a real meal tomorrow!

                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                      Frizzle Nov 21, 2013 10:32 PM

                                                                                                                                                                                                                                                                                      I hope you feel completely better tomorrow.

                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                        fldhkybnva Nov 21, 2013 10:46 PM

                                                                                                                                                                                                                                                                                        Thanks Frizzle!

                                                                                                                                                                                                                                                                                    3. biondanonima Nov 21, 2013 07:08 PM

                                                                                                                                                                                                                                                                                      The cleaning out of the fridge was delayed this evening due to a messed-up lunch order - the Asian fusion place we ordered from today sent us some extra food, which became my lunch, and my original lunch became dinner.

                                                                                                                                                                                                                                                                                      However, I tasted it and it was just awful (a green bean and beef stirfry with delicious and tender beef but a horrendous sweet sauce and rubbery, undercooked beans), so I dumped it into a colander, rinsed off the sauce, pulled out the meat and recooked the beans in peanut oil and garlic until they were perfectly crisp tender and blistery. Put the beef in for a quick heat and added sriracha and black bean paste, which killed any residual sweetness. Decent save, but I'm crossing that place off the list!

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                                                                                                                                        Frizzle Nov 21, 2013 10:34 PM

                                                                                                                                                                                                                                                                                        That does sound like a great save, nice work.

                                                                                                                                                                                                                                                                                      2. s
                                                                                                                                                                                                                                                                                        sedimental Nov 21, 2013 08:07 PM

                                                                                                                                                                                                                                                                                        I have been eating out an awful lot lately :(
                                                                                                                                                                                                                                                                                        Nothing interesting. Just super busy, not for fun.

                                                                                                                                                                                                                                                                                        Tonight I stayed home and cooked! lucky me! It felt great. I made a pasta dish.

                                                                                                                                                                                                                                                                                        I sautéed forested lobster mushrooms, red onion and garlic with garlic olive oil and Cajun spices. Tossed with whole wheat penne and threw some pecorino over it all. Really good, served in a big bowl with a hearty red wine, lit candles, and a rousing Pavarotti on the player. I love a simple, rustic dish on a cold evening!


                                                                                                                                                                                                                                                                                        1. f
                                                                                                                                                                                                                                                                                          Frizzle Nov 21, 2013 10:49 PM

                                                                                                                                                                                                                                                                                          I'm still managing to escape the fever part of the virus so I cooked tonight. Harters and his dislike for big breasts inspired me. Chicken was slathered in mustard, then breadcrumbs and dotted with butter as per his recommendation. Very nice.

                                                                                                                                                                                                                                                                                          With it we had roast broccoli and also a raid the garden Israeli cous cous salad - full of fresh herbs, kale, toasted almond slivers, feta, preserved lemon and green olives.

                                                                                                                                                                                                                                                                                          Normally the salad would have been a meal for us on its own but it was nice to have a meal that consisted of more than a single dish for a change.

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                            MamasCooking Nov 22, 2013 08:47 PM

                                                                                                                                                                                                                                                                                            Your second sentence caused me to spray a mouthful of diet Pepsi all over my laptop screen:)You snuck that in there so well!!!!

                                                                                                                                                                                                                                                                                          2. boyzoma Nov 22, 2013 06:00 AM

                                                                                                                                                                                                                                                                                            Last night was a nice big pot of Chile (finally). I posted on the October Chile thread here: http://chowhound.chow.com/topics/9188.... It turned out so good. I made a big double batch thinking there would be lots of leftovers. Unfortunately, there wasn't as much for leftovers as I thought there should be. (Oops - I think we ate too much). Oh well. There is a photo, too.

                                                                                                                                                                                                                                                                                            1. tcamp Nov 22, 2013 08:38 AM

                                                                                                                                                                                                                                                                                              Last night we had sausage and pepper sandwiches and salad w/ blue cheese crumbles. I had a couple of Honeycrisp apples that I sautéed in butter, cinnamon/sugar, and white balsamic - served with ginger-cinnamon yogurt. Yum.

                                                                                                                                                                                                                                                                                              Tonight DH is in charge of pizza.

                                                                                                                                                                                                                                                                                              1. linguafood Nov 22, 2013 08:52 AM

                                                                                                                                                                                                                                                                                                Aw, man... my sweetie really is the grilled cheese master :-)

                                                                                                                                                                                                                                                                                                Really hit the spot. The chowdah, which I had augmented with some buffalo shrimp (also courtesy of Wegmans) and a good splash of white wine b/c it was so.... dense, was good, but all but destroyed me for the rest of the evening. Not sure what that was all about, but it def wasn't the sammich, and it most certainly wasn't my salad.

                                                                                                                                                                                                                                                                                                So I guess that chowdah will be joining the Wegmans no-no list that currently includes the Caesar salad and roti chicken. Shame.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                  suzigirl Nov 22, 2013 09:19 AM

                                                                                                                                                                                                                                                                                                  Dont you hate when the list just keeps growing? Hope you feel better today.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                    linguafood Nov 22, 2013 09:57 AM

                                                                                                                                                                                                                                                                                                    Oh yeah, much better. But this was strange. I wish I could nail it down to specific ingredients, but .... too much randomness overall.

                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      suzigirl Nov 22, 2013 10:04 AM

                                                                                                                                                                                                                                                                                                      Same here. Triggers are totally random and frustrating. Ugh!

                                                                                                                                                                                                                                                                                                2. Paprikaboy Nov 22, 2013 09:05 AM

                                                                                                                                                                                                                                                                                                  Have friends coming from Wales who are bug curry lovers ,so doing a little tour of the Indian sub continent.
                                                                                                                                                                                                                                                                                                  Lamb Dopiaza and daal recipe I picked up in Sri Lanka. serving with basmati rice and chapatis.

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                    tcamp Nov 22, 2013 09:07 AM

                                                                                                                                                                                                                                                                                                    Can I get your recipe for bug curry? ;-)

                                                                                                                                                                                                                                                                                                    1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                      sedimental Nov 22, 2013 10:05 AM

                                                                                                                                                                                                                                                                                                      I don't think bug curry sounds very good, chicken curry is my favorite ;)

                                                                                                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                                                                                                      foodieX2 Nov 22, 2013 10:10 AM

                                                                                                                                                                                                                                                                                                      Tonight I have family coming for dinner. Should be a fun night. I have a fresh pork loin roast from a farm in western mass that I plan on roasting and serving with a pomegranate reduction sauce. Alongside there will be sautéed wintergreens from our second to last farm share (sad face) and then I am either going to make a simple pilaf or another batch of risotto. My plan for dessert in mint chocolate chip brownies.

                                                                                                                                                                                                                                                                                                      And yes Linda, there will be wine!! Hopefully plenty of it! 

                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                        LindaWhit Nov 22, 2013 10:23 AM

                                                                                                                                                                                                                                                                                                        Atta girl. :D

                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                          tcamp Nov 22, 2013 11:11 AM

                                                                                                                                                                                                                                                                                                          That sounds good, all parts of it. Roast pork loin is on my menu for tomorrow as I just unearthed one from the freezer.

                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                            Berheenia Nov 22, 2013 12:13 PM

                                                                                                                                                                                                                                                                                                            Name that farm please!

                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                              foodieX2 Nov 22, 2013 01:52 PM

                                                                                                                                                                                                                                                                                                              Outlook Farm in Westhampton. I have friend that gets out there every couple of months so I send her with a list. She brought me back this roast, 2 lbs of bacon, couple packages of lardons and some of their wonderful italian sausage. Last trip I also got a bunch of apples and some pears.

                                                                                                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                                                                                                Berheenia Nov 23, 2013 04:43 AM

                                                                                                                                                                                                                                                                                                                Thanks! This is a mere 33 mile drive for me. Think I'll go after Thanksgiving.

                                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                                  foodieX2 Nov 23, 2013 09:12 AM

                                                                                                                                                                                                                                                                                                                  Let me know what you think!

                                                                                                                                                                                                                                                                                                                  I have to say that the pork came out even better than expected. It was so moist and flavorful! Wish there were leftovers!

                                                                                                                                                                                                                                                                                                          2. mariacarmen Nov 22, 2013 10:19 AM

                                                                                                                                                                                                                                                                                                            so here's the plan. I have Lingua's fave mushrooms in the fridge, trumpets, and i'm going to do a meatless Friday night dinner, since the BF will be at work - he who would rather go hungry than have a meatless dinner. I intend to slice and sauté the shrooms up with garlic and vermouth, and serve them over soft scrambled eggs on buttery goat-cheesed toasted ciabatta. I may make myself another little bit of my beet salad as I never got any yesterday at the potluck. And vino. Natch.

                                                                                                                                                                                                                                                                                                            this is the "plan." if I don't end up eating more of the leftovers from lunch yesterday and fill myself up again. but it's really out of my hands.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                              GretchenS Nov 22, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                              great plan mc, go for it!!!

                                                                                                                                                                                                                                                                                                            2. LindaWhit Nov 22, 2013 10:30 AM

                                                                                                                                                                                                                                                                                                              What's for dinner tonight? See the pic.

                                                                                                                                                                                                                                                                                                              Oh yeah. There might be a few tapas as well.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                acssss Nov 22, 2013 04:10 PM

                                                                                                                                                                                                                                                                                                                ...and one drink for each "tapa" - cin cin!

                                                                                                                                                                                                                                                                                                              2. fldhkybnva Nov 22, 2013 11:48 AM

                                                                                                                                                                                                                                                                                                                A planned dinner tonight, dare I? The stomach has been pretty *not willing to say the word* today so I think I'm going to try to get back to real meals. The plan is a simple omelet, seems like solid nutrition and nothing too exotic. It's a crazy thought to me to skip cheese in an omelet but I just go with some roast turkey sans my favorite add-in. Who eats eggs without cheese anyway? Actually my dad does but I never understood it :)

                                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                  suzigirl Nov 22, 2013 01:54 PM

                                                                                                                                                                                                                                                                                                                  Fingers crossed for your belly. Make it a small omlette

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                    acssss Nov 22, 2013 04:09 PM

                                                                                                                                                                                                                                                                                                                    I have to agree with Dad on that one :-)
                                                                                                                                                                                                                                                                                                                    Feel better!

                                                                                                                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 22, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                      Uh oh I might end up in the no cheese in eggs camp too

                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 23, 2013 05:22 AM

                                                                                                                                                                                                                                                                                                                      Well that didnt go well...at all. I guess I'm going to learn how to make chicken noodle soup today. Any tips?

                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                        LindaWhit Nov 23, 2013 06:13 AM

                                                                                                                                                                                                                                                                                                                        Keep it simple - chicken stock, chopped carrots, chopped onion (unless your belly rebels against that), and chopped chicken. Dried herbs, salt and pepper, simmer, add the egg noodles and cook until they're done.

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                          fldhkybnva Nov 23, 2013 08:02 AM

                                                                                                                                                                                                                                                                                                                          Thank. I had to get up even though I didn't want to go to to the store. I have no BRAT diet food ingredients in my house as carbs don't really hang out here so while out I grabbed some toast, rice, pasta, a chicken already chopped into 8 parts because that step just seemed too hard today and some aromatics. The soup is a simmerin' and smell great.

                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                            suzigirl Nov 23, 2013 12:14 PM

                                                                                                                                                                                                                                                                                                                            I wish i had some better tummy tips but i can't eat a thing when i am sick. I think the broth is a great idea. How about some ginger coins in there to try and calm your tummy?

                                                                                                                                                                                                                                                                                                                        2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          weezieduzzit Nov 23, 2013 06:25 AM

                                                                                                                                                                                                                                                                                                                          Home made stock is a must to get all of the healthy things that will heal your poor tummy. I wish you were closer, I'm making some today and would make you a big pot of soup.

                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 23, 2013 08:02 AM

                                                                                                                                                                                                                                                                                                                            Aww thanks. I thought of you when I read recipes of bone being tossed into the trash :)

                                                                                                                                                                                                                                                                                                                      2. linguafood Nov 22, 2013 12:14 PM

                                                                                                                                                                                                                                                                                                                        We've been invited over for a couple of happy hour drinks at a good friend's place who just had *serious* foot surgery, after which we'll very likely head home -- unless I change my mind about sitting in with my bandmates for a few tunes. It's doubtful, though, particularly since our bassist flaked about practice today and left us sitting around in his house for a 1/2 hour.

                                                                                                                                                                                                                                                                                                                        I'm also a bit low energy today, and the weather outside sucks: cold & rainy. Perfect night to stay home and veg on the couch.

                                                                                                                                                                                                                                                                                                                        Despited last night's sufferings, the special at casa lingua tonight is cheezborgerz with local beef & xtra sharp cheddar on toasted sesame buns, slathered with mayonnaise, a droplet of ketchup and topped with thinly sliced red onion for me (no onion for my man, but mustard... oy!), lettuce, and a few thin slices of kumato.

                                                                                                                                                                                                                                                                                                                        Side is a salad of campari tomatoes, avocado, celery and scallions.

                                                                                                                                                                                                                                                                                                                        Not sure I'm 'ready' for cheezborger, but I don't care. My insides are not the boss of me :-D

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          Berheenia Nov 22, 2013 12:35 PM

                                                                                                                                                                                                                                                                                                                          Friday night is always cheeseborgahs at our house even if the kitchen is still being painted. All I need is a black frying pan and a gas burner. May have to toast the buns in the oven though. My salad is by Dole- garlic caesar. Cheers!

                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                            LindaWhit Nov 22, 2013 01:03 PM

                                                                                                                                                                                                                                                                                                                            Might I suggest cheeseborgerz sans mayo and onion? Keep it as simple as possible. Ease your way back into good eating? If not, enjoy the boigah. And fingers crossed there's no stomach boogedy-men tonight!

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                              linguafood Nov 22, 2013 01:25 PM

                                                                                                                                                                                                                                                                                                                              Yeah, maybe I'll have to leave out the raw onion -- which will make someone else very, very happy '-)

                                                                                                                                                                                                                                                                                                                              I don't ever seem to have problems with mayo, and I just cannot abide a cheebee w/out it. Thanks for the suggestion!

                                                                                                                                                                                                                                                                                                                          2. chefathome Nov 22, 2013 01:05 PM

                                                                                                                                                                                                                                                                                                                            We are having slow-roasted baby back ribs that were refrigerated overnight in a dry rub with homemade barbecue sauce, shoestring fries (a wee bit tedious but worth it), sherried mushrooms and spicy cheater corn (I just sautee green onions with red pepper flakes, add frozen creamed corn).

                                                                                                                                                                                                                                                                                                                            It is -26C (windchill -33) so wanted some comforting and warming dishes. Oh, I made hot mulled apple cider this morning that I have been guzzling all day.

                                                                                                                                                                                                                                                                                                                            1. iowagirl Nov 22, 2013 01:31 PM

                                                                                                                                                                                                                                                                                                                              I'm trying to talk EJ into holding out at the game so that we can go to our fave dive bar after for nachos. I need comfort food, and that, plus an adult beverage, should just fit the bill!

                                                                                                                                                                                                                                                                                                                              Tomorrow is our anniversary, and he has requested a Chef Paul dish that is basically fettucini alfredo with fried chicken, all with a cajun twist. Very decadent, very filling, very yum! I'll serve it with just a green salad, cuz after all that cream, butter and parm, what else do ya need?! Champagne to drink and maybe a little blueberry pie (his fave) for dessert.

                                                                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                                                                              1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                roxlet Nov 22, 2013 01:54 PM

                                                                                                                                                                                                                                                                                                                                Happy anniversary!

                                                                                                                                                                                                                                                                                                                                1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                  suzigirl Nov 22, 2013 01:57 PM

                                                                                                                                                                                                                                                                                                                                  Hppy early anniversary.

                                                                                                                                                                                                                                                                                                                                  1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                    linguafood Nov 22, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                                    Nice anniversary dinner!

                                                                                                                                                                                                                                                                                                                                    1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                      acssss Nov 22, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                                      Happy Anniversary and many more to come!

                                                                                                                                                                                                                                                                                                                                      1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                        Berheenia Nov 23, 2013 04:46 AM

                                                                                                                                                                                                                                                                                                                                        Sounds fabulous. Lucky guy!

                                                                                                                                                                                                                                                                                                                                        1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                          iowagirl Nov 25, 2013 11:28 AM

                                                                                                                                                                                                                                                                                                                                          Thanks, everyone! Anniversary dinner was a hit - creamy, cheesy decadent alfredo sauce (with a tiny bit of a kick) alongside chicken rubbed with a spice mix including creole mustard, cayenne, white pepper, garlic powder, thyme, paprika, basil and, rubbed sage, soaked in an egg and parmesan mixture, then dredged in breadcrumbs that had some of the spice mix added and fried. Whew - great flavor on that chicken. SD hoovered the leftovers when she got home and gave it her seal of approval too! Green beans simmered in a little garlic and veg broth to reach the softness EJ prefers. Green salad on the side, and mini-cheesecakes (raspberry and pumpkin) for dessert.

                                                                                                                                                                                                                                                                                                                                          1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                            suzigirl Nov 25, 2013 11:32 AM

                                                                                                                                                                                                                                                                                                                                            It sounds delicious. Glad it was a nice anniversary. :-)

                                                                                                                                                                                                                                                                                                                                        2. tiffeecanoe Nov 22, 2013 01:36 PM

                                                                                                                                                                                                                                                                                                                                          Chili. Probably for the rest of the weekend. I got a little bit carried away!

                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                                                                            LindaWhit Nov 22, 2013 01:39 PM

                                                                                                                                                                                                                                                                                                                                            Freeze it in smaller portions for those "Oh shoot - I forgot to take something out to defrost!" nights...or those nights you don't feel like cooking. Heated on low heat, it defrosts nicely within a reasonable amount of time for a quick weeknight dinner. :-)

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              tiffeecanoe Nov 22, 2013 01:43 PM

                                                                                                                                                                                                                                                                                                                                              I should! Unfortunately I'm very short on freezer space right now! I may be able to squeeze at least a serving in there though.

                                                                                                                                                                                                                                                                                                                                          2. suzigirl Nov 22, 2013 03:35 PM

                                                                                                                                                                                                                                                                                                                                            Tonight will be smoked paprika,badia and garlic powder panko coated pork loin chops,cauliflower and a big ass salad again. I will be eating salad for another day or two. I went a little bit overboard on the fixings.

                                                                                                                                                                                                                                                                                                                                            1. a
                                                                                                                                                                                                                                                                                                                                              acssss Nov 22, 2013 04:16 PM

                                                                                                                                                                                                                                                                                                                                              Tonight was lasagne - which I like to make on Fridays so I don't have to cook much over the weekend. Wine galore. Pugliese bread for mopping up what's left over on the plate. Lettuce salad and Tomato Bruschetta (no basil in fridge).
                                                                                                                                                                                                                                                                                                                                              Still no snow, but maybe tonight? We'll see.
                                                                                                                                                                                                                                                                                                                                              Stay warm. Stay healthy.

                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: acssss
                                                                                                                                                                                                                                                                                                                                                fldhkybnva Nov 22, 2013 04:28 PM

                                                                                                                                                                                                                                                                                                                                                Lasagna sounds so great. I'm on vacation next week and usually before Thanksgiving keep my carbs even lower than usual but after this week's stomach madness and a whole week of vacation for Thanksgiving I think a carb load is in order. Hearty carbs to soothe the stomach and soul. I have a pan of a friend's grandmother's lasagna in the freezer which would be so easy to pop out and stick in the oven and reduce some stress of cooking dinner next week, great idea.

                                                                                                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                                                                                                  ChristinaMason Nov 22, 2013 08:07 PM

                                                                                                                                                                                                                                                                                                                                                  Wine galore. Wheee!

                                                                                                                                                                                                                                                                                                                                                2. steve h. Nov 22, 2013 04:41 PM

                                                                                                                                                                                                                                                                                                                                                  Sausage and peppers redux.

                                                                                                                                                                                                                                                                                                                                                  Like so many others, this dish tastes even better the second time around. Rolls will be lightly toasted, brushed with a little olive oil and gently rubbed with garlic. Beer and wine will be within easy reach. Deb pulled Da Vinci Code from the bin so that will be on the plasma.

                                                                                                                                                                                                                                                                                                                                                  Enjoy the weekend. Lots of potentially great football on tap if you like that stuff.

                                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                    steve h. Nov 22, 2013 05:20 PM

                                                                                                                                                                                                                                                                                                                                                    A Jersey Shore classic.

                                                                                                                                                                                                                                                                                                                                                  2. weezieduzzit Nov 22, 2013 05:06 PM

                                                                                                                                                                                                                                                                                                                                                    The lamb shanks I braised last night will be defatted and warmed in the oven. If the man gets home at a reasonable time I'll go grab some cauliflower to mash, I don't like taking my Buick out in weather like this- cold, rainy and very windy. If he gets here too late we'll just have to skip it and sub in another green veggie (since all we have in the house is green veggies!) Spinach sauteed with some garlic on the side, for sure- just like last night, it was great.

                                                                                                                                                                                                                                                                                                                                                    1. r
                                                                                                                                                                                                                                                                                                                                                      rjbh20 Nov 22, 2013 07:04 PM

                                                                                                                                                                                                                                                                                                                                                      Friday evening bistro fare. Arugula with Roquefort & toasted walnuts followed by pan-seared onglet a l'eschalote with pommes gaufrettes and a roasted mushroom cap. A nice Pomerol to complement the richness.

                                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                        chefathome Nov 22, 2013 07:10 PM

                                                                                                                                                                                                                                                                                                                                                        Absolute perfection!

                                                                                                                                                                                                                                                                                                                                                      2. ChristinaMason Nov 22, 2013 08:10 PM

                                                                                                                                                                                                                                                                                                                                                        Tonight was extreme simples:

                                                                                                                                                                                                                                                                                                                                                        Thick pork chops seasoned and cooked low and slow in a cast iron on the stovetop. I made a pan sauce with the drippings, the last of the green-tea infused heavy cream, some sake, and a splash of soy sauce. Surprisingly, it turned out well.

                                                                                                                                                                                                                                                                                                                                                        On the side, green beans tossed with coconut oil and lemon pepper, s&p and roasted at high temp. until crispy. Delicious and almost like French fries.

                                                                                                                                                                                                                                                                                                                                                        I did some prep for brunch tomorrow. Can't wait!

                                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          rjbh20 Nov 22, 2013 08:17 PM

                                                                                                                                                                                                                                                                                                                                                          Interesting combination of flavors in your sauce.

                                                                                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                            ChristinaMason Nov 23, 2013 07:04 AM

                                                                                                                                                                                                                                                                                                                                                            Yeah, I know. I didn't expect it to work at all and was just trying it to get the green-tea cream out of the fridge. There was a little piece of onion I threw in the skillet after prepping some for brunch, which also lent flavor.

                                                                                                                                                                                                                                                                                                                                                        2. mariacarmen Nov 22, 2013 09:19 PM

                                                                                                                                                                                                                                                                                                                                                          OH YUM - buttery eggsses and aleppo and shrooms and chives and vermouth and goat cheese and olive-oil-drizzled ciabatta toast and yum. perfect with my aperitif (which became my during-dinner quaff as well) a dry vermouth on the rocks. the mushrooms were so slippery, luscious and meaty, over the soft-as-pillows eggs, and the creamy, tangy goat cheese on crusty ciabatta. on the side was an arugula, persimmon and avo salad dressed very simply with walnut oil and lemon juice. i love this type of simple dinner.

                                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                            rabaja Nov 22, 2013 09:39 PM

                                                                                                                                                                                                                                                                                                                                                            That kind of meal, and description, calls for a cigarette!

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                              Frizzle Nov 23, 2013 12:02 AM

                                                                                                                                                                                                                                                                                                                                                              Sounds wonderful.

                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                linguafood Nov 23, 2013 09:03 AM

                                                                                                                                                                                                                                                                                                                                                                I'll have to get me some of those trumpets soon. They are soooo wonderful!

                                                                                                                                                                                                                                                                                                                                                                Hamm-some meal! '-D

                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 23, 2013 09:33 AM

                                                                                                                                                                                                                                                                                                                                                                  Love the king!

                                                                                                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                  linguafood Nov 23, 2013 09:09 AM

                                                                                                                                                                                                                                                                                                                                                                  Hmm. Happy 'hour' turned into Very Happy Hours... the WASPiest dinner in recent memory: G&T's.

                                                                                                                                                                                                                                                                                                                                                                  When we left our friends' house it was 9:30 and we were starvated. Back to our cocktail haunt where we indulged in chengdu edamame and another beautiful roast duck.

                                                                                                                                                                                                                                                                                                                                                                  So -- cheeborgerz are on for tonight. Same shpiel as described yesterday.

                                                                                                                                                                                                                                                                                                                                                                3. Cherylptw Nov 22, 2013 10:31 PM

                                                                                                                                                                                                                                                                                                                                                                  So, today was one of those days when I couldn't decide what would be for dinner; BF called to say he was gifted with catfish and flounder, which was perfect for a Friday. He came home with a box containing two catfish and three flounder. They were LARGE fish.

                                                                                                                                                                                                                                                                                                                                                                  BF cleaned the catfish (I don't clean those anymore since I got a spine tuck in my finger last year and had to get it cut out at the ER). I cleaned and filleted two of the flounder; some of it went into the freezer along with a whole one and one of the catfish for another time. The fish was fried up and served with a side of skillet potatoes & onions. No other side needed. So yummy!

                                                                                                                                                                                                                                                                                                                                                                  The fish bones are simmering in a pot for fish stock. Pics below of some of the catch before it was broken down.

                                                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                    ChristinaMason Nov 23, 2013 07:06 AM

                                                                                                                                                                                                                                                                                                                                                                    That is a horror story! Ack!

                                                                                                                                                                                                                                                                                                                                                                    Dinner sounds good.

                                                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                      suzigirl Nov 23, 2013 12:24 PM

                                                                                                                                                                                                                                                                                                                                                                      I love crab stuffed flounder with hollandaise sauce. I know it reeks of the seventies but it was so good. Enjoy the gifted fish. What a treat.

                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                        Cherylptw Nov 23, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                                                                                        I love it too sans hollandaise; it's why I left one whole so it can be stuffed one of these days....

                                                                                                                                                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                          suzigirl Nov 23, 2013 08:22 PM

                                                                                                                                                                                                                                                                                                                                                                          Mmm. Lucky you.

                                                                                                                                                                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                                                                                                                                                                      Frizzle Nov 23, 2013 12:13 AM

                                                                                                                                                                                                                                                                                                                                                                      It was a perfect day here so the bloke decided to grill. We had chicken wings basted with lemon, garlic and olive oil, grilled aubergine slices with a basil green goddess dressing and grilled asparagus wrapped in my homemade bacon. Leftover cous cous salad completed the meal. For afters we had fresh apricots.

                                                                                                                                                                                                                                                                                                                                                                      The aubergine and green goddess combination was fabulous, I could have happily eaten just that for my meal.

                                                                                                                                                                                                                                                                                                                                                                      1. k
                                                                                                                                                                                                                                                                                                                                                                        Kontxesi Nov 23, 2013 06:38 AM

                                                                                                                                                                                                                                                                                                                                                                        Just pasta with meat sauce tonight. I'm trying to get some older items out of the freezer to make room for the incoming venison.

                                                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                                                        1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                          LindaWhit Nov 23, 2013 06:42 AM

                                                                                                                                                                                                                                                                                                                                                                          There is no "just" about pasta and meat sauce, Kontxesi. Comfort food at its finest.

                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 23, 2013 08:03 AM

                                                                                                                                                                                                                                                                                                                                                                            I agree! Meat sauce was my favorite of my mom's meals.

                                                                                                                                                                                                                                                                                                                                                                        2. h
                                                                                                                                                                                                                                                                                                                                                                          Harters Nov 23, 2013 07:51 AM

                                                                                                                                                                                                                                                                                                                                                                          We were out for lunch so unlikely to be very hungry for dinner. If we get peckish , then we've got cheese that we bought from one of the country's best cheesemongers. And we've got a pork pie that we bought from the Christmas market in the city we were visiting (Chester). And good looking bread. And celery. Nothing more needed.

                                                                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 23, 2013 08:03 AM

                                                                                                                                                                                                                                                                                                                                                                            If you remember, what cheeses did you grab?

                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                              Harters Nov 23, 2013 08:23 AM

                                                                                                                                                                                                                                                                                                                                                                              We grabbed some Chorlton Cheshire - a new one for me, coming from the west of the county. They've only been making since 2011 using unpasturised milk from the family farm.

                                                                                                                                                                                                                                                                                                                                                                              We also got some Gubbeen , from Cork in Ireland, which is a nice semi-soft one , almost in the French style, that we don't make much of in the UK.

                                                                                                                                                                                                                                                                                                                                                                              We'd already got some Cheddar and a Sparkenhoe Red Leicester in the fridge, so there's now a nice balance of flavours and textures.

                                                                                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Nov 23, 2013 08:46 AM

                                                                                                                                                                                                                                                                                                                                                                                Gubbeen just arrived in my local store, it's on my list to try, would love to know what you think. I hear it's similar to other Tomme style cheeses. Sounds like a great cheese snacking night.

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  Harters Nov 23, 2013 09:39 AM

                                                                                                                                                                                                                                                                                                                                                                                  I came across Gubbeen a few years back when we were staying in the Cork area for a week. It's got quite a nutty flavour - although I see that when it gets more mature, it becomes "earthy" which doesnt sound like too much of a recommendation.

                                                                                                                                                                                                                                                                                                                                                                                  I like to have it as a contrast to the hard sharper-tasting cheeses we have in north west England. I think they smallish producers which probably explains why it's never in the supermarkets here.

                                                                                                                                                                                                                                                                                                                                                                          2. fldhkybnva Nov 23, 2013 08:07 AM

                                                                                                                                                                                                                                                                                                                                                                            The soup is on the stove and smells really good already so what's for dinner - my first homemade chicken noodle soup. I so wanted to just get some from the store but I decided to use my illness as a culinary learning experience and also save myself a few grams of sodium. I poached the bone-in chicken parts in water, removed the meat reserved for later in the fridge, added the bones back to the water with chopped celery, carrots, onion, few peppercorns and a bay leaf and plan to let that simmer until the bones are pretty soft, strain, then add fresh veggie and mix in the chicken. I don't usually eat pasta but I might make an exception for today.

                                                                                                                                                                                                                                                                                                                                                                            It's gonna be a soup weekend, I think I'll stick to soup and lay off real meal until Monday. What's for lunch will be soup as well - lobster sauce broth with lots of ginger and maybe an impulsive cup of hot and sour from the takeout down the street.

                                                                                                                                                                                                                                                                                                                                                                            14 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                              tcamp Nov 23, 2013 09:56 AM

                                                                                                                                                                                                                                                                                                                                                                              Today is a good soup day. I have a horrible track record with chicken noodle soup. I *always* add too much pasta despite telling myself to exercise restraint. I'm sure your's will be much better!

                                                                                                                                                                                                                                                                                                                                                                              I have chicken stock going in the crockpot and plan to make matzoh ball soup tomorrow.

                                                                                                                                                                                                                                                                                                                                                                              1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Nov 23, 2013 10:45 AM

                                                                                                                                                                                                                                                                                                                                                                                How many oz do you add per 3 quarts? Just out of curiosity so I have a gauge.

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  tcamp Nov 23, 2013 11:43 AM

                                                                                                                                                                                                                                                                                                                                                                                  I probably had about 2 quarts of soup and added in the 4-6 oz. of egg noodles range. Just guessing as it was several weeks ago. I would only do as much noodle as you expect to eat in one sitting. Cook more as needed when you're having the leftovers.

                                                                                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Nov 23, 2013 10:45 AM

                                                                                                                                                                                                                                                                                                                                                                                Woohoo soup #1 - I love this soup and not sure why I don't make it more often, I guess this is a reminder. My eggs curdled a bit because well, I just didn't really care or feel like tempering them. I made way too much as I'm just planning to sip on the broth mostly but soup leftovers are usually pretty good

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  tcamp Nov 23, 2013 11:44 AM

                                                                                                                                                                                                                                                                                                                                                                                  Is that the lobster broth? Where did you get it?

                                                                                                                                                                                                                                                                                                                                                                                  It looks absolutely delicious.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva Nov 23, 2013 12:47 PM

                                                                                                                                                                                                                                                                                                                                                                                    Yuppers, a recreation of a favorite takeout order. I actually got the recipe here from our own fourunder http://chowhound.chow.com/topics/8878...

                                                                                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 23, 2013 04:12 PM

                                                                                                                                                                                                                                                                                                                                                                                  Soup round #2. Wow why did no one tell me chicken soup is so easy and so much better at home, I'm glad I skipped the store bought version. The broth was so hearty and flavorful, felt like a soup with substance rather than just a bowl of water with seasonings and stuff thrown in it. I'm still trying to remember if I added something I can't remember but don't think so. I was expecting it to be bland since I used barely any salt at all probably 1 tsp for 3 quarts. Thanks for all your tips to keep it simple. I decided to skip the noodles since I wasn't really in the mood and go for a few slices of whole wheat toast which hit the spot and were a treat given I was lucky to find that bread in the freezer since I haven't had bread in months. Thankfully, there are leftovers for tomorrow because my stomach is at ease after that, but I should have made a bigger batch.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                    suzigirl Nov 23, 2013 04:29 PM

                                                                                                                                                                                                                                                                                                                                                                                    It looks wonderful.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 23, 2013 04:31 PM

                                                                                                                                                                                                                                                                                                                                                                                      Thanks, and I got to sit on my butt while it cooked. It's a current requirement for any potential eating options :)

                                                                                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                      weezieduzzit Nov 23, 2013 04:31 PM

                                                                                                                                                                                                                                                                                                                                                                                      That's a beautiful bowl of soup, you did great!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                        LindaWhit Nov 23, 2013 04:49 PM

                                                                                                                                                                                                                                                                                                                                                                                        Nicely done, fieldhawk! And so very glad your tummy is accepting such a nice meal.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Nov 23, 2013 06:32 PM

                                                                                                                                                                                                                                                                                                                                                                                          Thank it really has settled since I ate that, hmm....the rumors might be true

                                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                            mariacarmen Nov 24, 2013 07:07 PM

                                                                                                                                                                                                                                                                                                                                                                                            wait. whaaaaaa? rumors???????

                                                                                                                                                                                                                                                                                                                                                                                        2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                          iowagirl Nov 25, 2013 11:34 AM

                                                                                                                                                                                                                                                                                                                                                                                          Wow - that looks delicious! I hope it does the trick for your unhappy tummy!!

                                                                                                                                                                                                                                                                                                                                                                                      2. l
                                                                                                                                                                                                                                                                                                                                                                                        Londonlinda Nov 23, 2013 09:58 AM

                                                                                                                                                                                                                                                                                                                                                                                        Another insane few weeks of hasty meals. But back in the kitchen. Made bread this morning (yay!), which we had for lunch with lovely Welsh cheeses from the market. Tonight it's chicken stir fry followed by either poached pears, or possibly a sort of French toast thing made with pannetone (himself started Christmas early by buying a pannetone this week!)and some berries from the freezer.

                                                                                                                                                                                                                                                                                                                                                                                        1. f
                                                                                                                                                                                                                                                                                                                                                                                          foodieX2 Nov 23, 2013 01:37 PM

                                                                                                                                                                                                                                                                                                                                                                                          After the full house of yesterday its just me and the pups tonight. The lab is snoring in front of the fire and sounds like a freight train!

                                                                                                                                                                                                                                                                                                                                                                                          About an hour ago I started Marcellas tomato sauce. One variation that I do is puree the onion into the sauce with my hand blender and the other is that I let it simmer much longer than 45 minutes-for at least an hour and half to two hours. The onions get meltingly soft and I love the pale red color the sauce gets when pureed.

                                                                                                                                                                                                                                                                                                                                                                                          I also have a ciabatta loaf rising in the kitchen. Gotta love my bread machine for doing the heavy lifting, Is pasta and bread overkill? Especially since I will want to spread it with butter all the while knowing there is all that butter in the sauce?

                                                                                                                                                                                                                                                                                                                                                                                          On the TV (plain old version, no plasma or even HD!) will be some L&O reruns. What should it be- SVU, Criminal Intent or should I kick it old school and go for the original?

                                                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 23, 2013 01:47 PM

                                                                                                                                                                                                                                                                                                                                                                                            I definitely need to finally make the Marcella tomato sauce. I like your idea of pureeing the onions a bit. Pasta and bread...overkill? I thought they were match made in heaven, can't have one without the other.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                              foodieX2 Nov 23, 2013 03:44 PM

                                                                                                                                                                                                                                                                                                                                                                                              Here is the sauce after the purée. Heaven

                                                                                                                                                                                                                                                                                                                                                                                          2. rabaja Nov 23, 2013 03:15 PM

                                                                                                                                                                                                                                                                                                                                                                                            The last two nights we've dined on pork chile verde, which has been heaven to come to after a couple of long work days.
                                                                                                                                                                                                                                                                                                                                                                                            I managed to sneak in some hot roasted hatch chiles without too much fuss from the husband. With pozole, avocado and onion added in, it's really hit the spot.
                                                                                                                                                                                                                                                                                                                                                                                            Tonight I have two Becker pork chops to grill. I salted them yesterday, so I'm hoping they'll be delicious (i will not overcooked or undercook. They will be pink and perfect!) and should make for another easy dinner.
                                                                                                                                                                                                                                                                                                                                                                                            Sautéed spinach and roasted sweet potato will make up the sides.
                                                                                                                                                                                                                                                                                                                                                                                            Ice cream sandwiches for dessert.
                                                                                                                                                                                                                                                                                                                                                                                            Tomorrow we find another meat to eat, though I do love the pork.

                                                                                                                                                                                                                                                                                                                                                                                            1. LindaWhit Nov 23, 2013 03:45 PM

                                                                                                                                                                                                                                                                                                                                                                                              A very lazy day today. Didn't even leave the house, although I had all good intentions in doing so. Ahh, there's always tomorrow.

                                                                                                                                                                                                                                                                                                                                                                                              Tonight's dinner will be a garlic-ginger pork and veggie stir-fry. I had about 1/3 lb. of pork cubes that I cut into smaller pieces and velveted in sherry, soy sauce, and cornstarch. I know I'm supposed to also use egg white, but I wasn't going to use an entire egg white for this small amount of meat.

                                                                                                                                                                                                                                                                                                                                                                                              Veggies are a large carrot, peeled and sliced on the bias, 2 medium-sized celery stalks, also bias-cut. A red bell pepper was cut into small pieces, 3 green onions were cut into 1/2" pieces, and a handful of CSA pea tendril leaves that I found in the back of my fridge.

                                                                                                                                                                                                                                                                                                                                                                                              Into a hot pan with some olive oil goes a tsp. of minced garlic and 2 tsp. of grated ginger. Sauté until fragrant, maybe 30 seconds. Add the pork and stir-fry until they turn opaque. Remove from the pan, then add some white wine (maybe 1/4 to 1/3 cup?) and stir to get up the fond in the pan and start creating a "sauce". Add the carrots and celery. Sauté for a minute or two, add the red bell pepper. Continue cooking, adding a bit of additional sherry or white wine. Then add the pea tendril leaves and the green onion, sauté for a bit, and then re-add the pork and any accumulated juices. Finish cooking, and serve over rice.

                                                                                                                                                                                                                                                                                                                                                                                              ETA: Had to season with a pinch of salt, as the soy sauce didn't add enough seasoning.

                                                                                                                                                                                                                                                                                                                                                                                              There's wine to drink as well. Yup. There is. 'Cause I'm on vacation! Or a stay-cation. But I've got 8 more days before having to go back to work. That works for me.

                                                                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                ChristinaMason Nov 23, 2013 04:05 PM

                                                                                                                                                                                                                                                                                                                                                                                                yay staycation! clink!

                                                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 23, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Wow, thanks, you just reminded me I'm on staycation too! It's my first vacation in 9 months and I've sooo been looking forward to it, I guess with the stomach bug I totally forgot. Enjoy that staycation, LindaWhit, it's often the best kind!

                                                                                                                                                                                                                                                                                                                                                                                              2. roxlet Nov 23, 2013 03:53 PM

                                                                                                                                                                                                                                                                                                                                                                                                Just back from The Game in New Haven where the wrong team won. Stopped for some pizza, so that will likely be it for us tonight. Like Harters, there is stuff here if anyone gets peckish tonight, which is doubtful at this juncture!

                                                                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                                  steve h. Nov 23, 2013 04:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                  New Haven pizza can be excellent. Well played.

                                                                                                                                                                                                                                                                                                                                                                                                  Too bad about The Game.

                                                                                                                                                                                                                                                                                                                                                                                                2. ChristinaMason Nov 23, 2013 03:54 PM

                                                                                                                                                                                                                                                                                                                                                                                                  We started eating today around 2pm and never really stopped. I think dinner is out of the question. I cooked brunch for friends:

                                                                                                                                                                                                                                                                                                                                                                                                  -eggs baked until soft set in corn tortillas
                                                                                                                                                                                                                                                                                                                                                                                                  -fixins: roasted tomatillo salsa (jarred), avocado, sour cream, romesco sauce - CH recipe http://chowhound.chow.com/topics/820139
                                                                                                                                                                                                                                                                                                                                                                                                  -maple-glazed bacon
                                                                                                                                                                                                                                                                                                                                                                                                  -fruit salad w/ pineapple, blackberries, mango, and strawberries
                                                                                                                                                                                                                                                                                                                                                                                                  -hash of sweet potato, white potato, rutabaga, red bell pepper, and shallot
                                                                                                                                                                                                                                                                                                                                                                                                  -guava mimosas, lots of coffee, tea, fresh OJ, and homebrewed hard cider

                                                                                                                                                                                                                                                                                                                                                                                                  I also made a carnival squash, apple, spinach, and goat cheese herbed galette, which we cut into when two more friends joined us later.

                                                                                                                                                                                                                                                                                                                                                                                                  My sloppy plate:

                                                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                    suzigirl Nov 23, 2013 04:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                    That brunch sounds awesome.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                      ChristinaMason Nov 23, 2013 04:07 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Even if the photo's crooked :)

                                                                                                                                                                                                                                                                                                                                                                                                    2. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                      LindaWhit Nov 23, 2013 04:09 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Damn, girl.

                                                                                                                                                                                                                                                                                                                                                                                                    3. weezieduzzit Nov 23, 2013 03:56 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Its supposed to be 45 degrees tonight (that's really cold to us,) and we're going to a luau. Its a friends 60th birthday and he wanted a luau so a luau it is! These are some of the friends that the man races with and have a great big property that is awesome for entertaining. They always do a whole pig on the rotisserie but since I don't do pork I'll be having all of the wonderful appetizers and cheese plates and veggies and dips that they always have, there is always plenty of wonderful food. And wine. There will be wine. And the man offered to drive so it's my turn to imbibe. :)

                                                                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Nov 23, 2013 04:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                        Wow a luau ounds like a great birthday party! Enjoy your night!

                                                                                                                                                                                                                                                                                                                                                                                                        btw thank you so so much for your recommendation of the bone broth. I think my first chicken soup was the most flavorful bowl of the good stuff I've ever eaten. I keep trying to figure out what I added that I can't remember that made it so tasty but I'm thinking it was the super long simmer. It jelled up within an hour in the fridge, I was quite impressed as I only let it go 4 hours.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                                          weezieduzzit Nov 23, 2013 04:29 PM

                                                                                                                                                                                                                                                                                                                                                                                                          I hope it works it's magic and you feel better soon! Real stock is good stuff.

                                                                                                                                                                                                                                                                                                                                                                                                      2. steve h. Nov 23, 2013 04:14 PM

                                                                                                                                                                                                                                                                                                                                                                                                        Burgers tonight. The grind is a mix of beef chuck and short rib. The patties will be topped with deli-sliced white American cheese. Lightly toasted potato rolls will be the delivery mechanisms. Tomato and onion slices will be available. I have no crisps and I blame myself. Beer for me, wine for Deb.

                                                                                                                                                                                                                                                                                                                                                                                                        Deb is noodling the Thanksgiving menu, I'm more fixated on Sunday football. Both Manning brothers will have their hands full. Let the games begin.

                                                                                                                                                                                                                                                                                                                                                                                                        1. suzigirl Nov 23, 2013 05:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                          I am having a vodka and lemonade while I wait on bbq baby back ribs. The man is at the grill. I made a mustard and egg potato salad and baked beans doctored from the can with a couple of slices of bacon for good measure. King's mustard bbq sauce for the ribs. Its going to be a mouth puckering night here.

                                                                                                                                                                                                                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 23, 2013 06:32 PM

                                                                                                                                                                                                                                                                                                                                                                                                            Wow, jealous sounds great.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                                              suzigirl Nov 23, 2013 06:44 PM

                                                                                                                                                                                                                                                                                                                                                                                                              Aww... thanks. It was a good sauce choice for me to counter the sweet meat of the babybacks. And the mustard and egg potato salad tasted like deviled eggs with veggies. It was well recieved by both of us.

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                                linguafood Nov 24, 2013 08:07 AM

                                                                                                                                                                                                                                                                                                                                                                                                                Mustard and egg is a great combo! A traditional German dish is soft-boiled eggs with mustard sauce. I bet you would dig that, too!

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                  chefathome Nov 24, 2013 08:21 AM

                                                                                                                                                                                                                                                                                                                                                                                                                  My Scotch eggs are served with a lovely mustard sauce. I love the combination.

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                    suzigirl Nov 24, 2013 08:21 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    Oh yes I would! Do you make the mustard sauce or is it a jarred condiment?

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                                      linguafood Nov 24, 2013 08:28 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      I make it. Don't really have a recipe, tho (like most of my dishes) -- it's pretty much white wine, mustard, salt & pepper, maybe a touch of cream. Hmmm. Just thinking about it now, some chopped capers would be grrrrreat in that, too!

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                        sedimental Nov 24, 2013 08:34 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        I would like that too!

                                                                                                                                                                                                                                                                                                                                                                                                                        Is it served as a sauce or as a dish on its own in Germany?

                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                                                                                          linguafood Nov 24, 2013 08:38 AM

                                                                                                                                                                                                                                                                                                                                                                                                                          It's its own dish and is often served with boiled potatoes on the side (cuz mustard sauce plays nicely with taters, too):


                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                            sedimental Nov 24, 2013 09:00 AM

                                                                                                                                                                                                                                                                                                                                                                                                                            Thanks! That just might be my brunch today :)

                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                                                                                              suzigirl Nov 24, 2013 09:05 AM

                                                                                                                                                                                                                                                                                                                                                                                                                              I hope so. It looks really good.

                                                                                                                                                                                                                                                                                                                                                                                                                        2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                          suzigirl Nov 24, 2013 08:45 AM

                                                                                                                                                                                                                                                                                                                                                                                                                          Thayt does sound good. I think my egg cups are coming out soon.

                                                                                                                                                                                                                                                                                                                                                                                                                      2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Nov 24, 2013 09:12 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        My family loves to kid me for loving to put mustard on scrambled eggs. I know that's not what you had in mind but sort of similar. Never ketchup, sometimes mustard, love it.

                                                                                                                                                                                                                                                                                                                                                                                                                2. linguafood Nov 23, 2013 05:32 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  Mmmmmmmmcheebee with raclette cheese from TJ's (a steal) instead of cheddar. Had to have the onion anyway.

                                                                                                                                                                                                                                                                                                                                                                                                                  Will see how things go, but it was totally worth it.

                                                                                                                                                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                    LindaWhit Nov 23, 2013 05:35 PM

                                                                                                                                                                                                                                                                                                                                                                                                                    Hope it tastes as good as it looks, and that it all sits well in the tummy!

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                      suzigirl Nov 23, 2013 05:37 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      Raclette cheese. Way to take it to another level. Bet that was good.

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                                        linguafood Nov 23, 2013 05:51 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        It was great! I wonder what it would be like with a slice of xtra sharp cheddar AND raclette :-)