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May 19, 2014 07:31 PM

What's for Dinner #300! The Milestone Edition! [through May 22, 2014]

Hard to believe that this discussion has reache 300! That represents a lot of meals, and many interesting discussions. Thanks to everyone who keeps the discussion so interesting, inspiring, and hunger- inducing!

What's for dinner in your house?

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  1. I had a whopper from BK. Seriously. No ketchup, light on the mayo, add mustard, double onions, cut in half.

    3 Replies
    1. re: rudeboy

      I have to admit (~hangs head in shame~) I will occasionally eat a Whopper Jr - Xtra Pickles, tomatoes, cheese! So juicy and drippy and good. OK - flog me now - but it is one of my guilty pleasures.

      1. re: boyzoma

        The whopper Jr. is such a great snack!

        1. re: rudeboy

          I will admit to the occasional whopper Jr when running errands on weekends and suddenly realize I need to eat something NOW! pretty satisfying for a quick fix - I wish they were still a $ though

    2. Pretty warm weather here, so grilled cheeseburgers it was for dinner. My propane ran out about 1/4 way through cooking, but SO came to the rescue, we still have the tanks for our camper here at the house since we haven't taken the camper out of storage yet. Side was sunchips. Real difficult dinner.

      1. Kale chips followed by a plate of liver and onions was my solo dinner last night. A rare treat as nobody seems to like liver except me. No flavourings except S&P and a good splash of red wine vinegar.

        Tonight we're having soup. It's a river cafe recipe we make often - borlotti bean and cavolo nero. I'm feeling particularly smug about it tonight. The cavolo nero and the celery are from my little garden, it's such a thrill to step out of my front door and pick dinner ingredients.

        21 Replies
        1. re: Frizzle

          "it's such a thrill to step out of my front door and pick dinner ingredients."

          That's the best!

          1. re: Frizzle

            Oh my god I love liver. Must make soon.

            1. re: gini

              Attempted liver for the first time last week. Could stomach tasting it after the smell it had out of the package and while cooking.

              Husband tried several bites and gave up.

              I think I will stick to chicken livers and mousses/pates

              1. re: melpy

                Interesting. To me, fresh liver doesn't really smell like much, save for perhaps a little iron-y. But I'm a liver lover, so it's probly bias....

                1. re: melpy

                  I've tried liver 3 times now. I just can't do it, wish I could.

                  1. re: melpy

                    My mother always soaked it in milk for a while before cooking it. It definitely helps.

                    1. re: Berheenia

                      Not overcooking it is *the* most important thing. It should be med-rare.

                      1. re: linguafood

                        It's the texture, just can't get into it. Oh, and the metallic smell/taste. It reminds me too much of specimens I've had the pleasure to cut on a grossing table.

                        1. re: fldhkybnva

                          Ha! Yeah, I could see how that would spoil one's taste for any number of innards :-D

                          1. re: fldhkybnva

                            that's what the milk soak is for- gets rid of the urine taste. gross but it works

                            1. re: Berheenia

                              Urine taste in liver???? I've never even heard of that. Some people claim kidneys taste like urine (which would make a hell of a lot more sense), though I cannot say I have ever experienced that. Love both, with a pref for calf or lamb. And chicken/duck/goose (for liver).

                              1. re: linguafood

                                Oops- she said that about kidneys not liver! But she soaked them both in milk. Lamb kidneys on toast is a breakfast I've never been able to sell to any living family member. Too bad- they were good.

                                1. re: Berheenia

                                  I don't think I could manage kidneys on toast for breakfast, although it was relatively common in Victorian middle class households.

                                  That said, kidneys on toast, with a mustard cream sauce, make for a delicious dinner starter.

                        2. re: Berheenia

                          yes, always soak it in milk, and not overcooking. but some just never have a taste for it. my sister says it always tastes too "bloody" for her.

                        3. re: melpy

                          I much prefer chicken livers to beef as an adult. (I liked beef liver as a child. It was probably just the carnivore in me pleased to see meat ;)

                        4. re: gini

                          Another liver lover here. Pig's liver for terrines. Calves liver "alla Veneziana". Good old fashioned lamb's liver, with mashed potato and onion gravy.

                          1. re: Harters

                            I have loved calves liver since childhood. Onions, bacon, liver sauteed till almost past inner pink color but still noticeable, the way my mother cooked it.

                            1. re: Gio

                              Oh yes..calves liver, onions and bacon, and a spash of ketchup in the pan near the end of cooking...
                              Maybe some mashed potatoes along side...

                        5. re: Frizzle

                          Love the liver. Both meals sound great.

                          1. re: Frizzle

                            liver lover here too... now that my dad's gone, tho, no one to share with! wah.

                            1. re: Frizzle

                              Deep-fried chicken livers, yes please. Chicken livers at all, really.

                            2. My dinner was ok. Experimented with a parchment wrapped baked sea bass. Zucchini, sweet onion, green beans and thinly sliced lemon with the bass on top. Since the Gentleman's Relish is basically a compound butter I spread some over the fish and topped with more thinly sliced lemon.

                              I was conservative with the G.R. since it is so flavorful. Didn't really shine in this application - could be I just didn't use enough. Plus the bass had so many little scales (I washed it and couldn't feel or see them). Let's just say I was quite glad to be dining solo...

                              Fortunately there was cake!

                              1. Yesterday (Sunday), we worked in the garden for a couple hours and was going to get takeout but neither of us felt like going to pick it up. So it was leftovers. Dinner tonight for the DF was pan seared ham steak with a brown sugar glaze, parmesan egg noodles and peas (which seem to be his favorite veg these days).