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What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

To me, Summer in the City by the Lovin' Spoonfuls is one of the most evocative summer songs ever. And it would be, since I am a NYC girl, and this song encapsulates that experience.

"Hot town, summer in the city,
Back of my neck getting dirty and gritty.
Been down, isn't it a pity?
Doesn't seem to be a shadow in the city.
All around, people looking half dead,
Walking on the sidewalk, hotter than a match head."

What's for dinner in your hot city?

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  1. Repost from the last thread (and on firefox, where adding photos doesn't seem to be a problem):

    For a first attempt, the gratin came out quite well. I think it would've benefitted from cooking a bit longer, as some of the squash/zukes were a tad al dente, and I also blanked on the fact that they wouldn't soak up the sauce (heavy cream / cayenne / salt / onion powder) as much as potatoes or pasta would.

    I might use flour or egg next time to thicken the sauce, and use less of it.

    The topping was delicious, but how could you possibly go wrong with two kinds of grated cheese, panko and melted butter? :-)

     
    4 Replies
        1. re: linguafood

          Oh that Does look good. I'll probably do the same thing with FM vegetables tomorrow.

          1. re: linguafood

            Wow, that looks yummy. I have a recipe that I do for potatoes in a disposable pan on the BBQ and I think I might try it with the squash/zukes! Great idea.

          2. Now, there's a song that will stick in my head :)
            What has been to eat has been uninspired rotisserie chicken type things like tacos, etc. Or we've been going out as the summer heat grows old. But, it rained last night, so I started on something I want to use for a burger contest. What I have in the pic is a graprow pork burger. Chopped bird chili, garlic and shallot with torn holy basil and a bit of fish and soy sauces are in the patty. Topping is a Thai style crispy fried egg, regular basil and chili mayo. I ate it without bread to get a taste for it--it's good, but needs some work.
            Tonight, I do believe there will be a quick veggie and soba noodle stir fry. My new obsession, limoncello gelato will be had for desert. And freezer vodka, natch.

             
            10 Replies
            1. re: alliegator

              I have been thinking about Thai food all morning! This looks so good!

                1. re: alliegator

                  holy cow does that look good!
                  please, can we have more details on the thai-style egg?

                  1. re: mariacarmen

                    Thanks and sure :) It's just a standard issue fried egg done in about 3/4 of hot veg oil. That way, it sort of floats and crisps. And once it's safe to take off the splatter screen, you spoon the hot oil over the yolk to set it, but keep it soft inside. Drain it on paper towels 'cause the little beast is greasy, then put it on any sandwich or rice dish.

                      1. re: alliegator

                        thanks, allie! so, dumb question, would you start with the oil heated up or put the egg in the pan in the room-temp oil and let it come up to temp?

                  2. re: alliegator

                    Is that the Haagen Dasz limoncello gelato? Because I had some last weekend and it was GOOOOOOOOOOOOOOOOOOOD. Way better than I was expecting. Dangerous.

                    1. re: biondanonima

                      It's a local brand, and dangerous for sure.

                  3. You forgot the awesome part:

                    "But at night it's a different world
                    Go out and find a girl
                    Come on, come on and dance all night
                    Despite the heat, it'll be alright"

                    We used to do that tune in the 90s. Time fries, man. Time fries.

                    12 Replies
                    1. re: linguafood

                      I'm embarrassed to admit that my first exposure to this song came via doing a Richard Simmons exercise video whilst in military school. In the winters, we'd get snowed into our unit and that was the extent of our physical activity. I still remember the "dance" moves to this song... and it will be stuck in my head aaaaall day. Thanks rox.

                        1. re: nothingswrong

                          I am not sure what would have been more unpleasant for me...being in military school or having to dance along with Richard Simmons exercise videos. You must be a strong person to have tolerated both at the same time.

                          1. re: Fowler

                            Ohh you should've seen me the first time they corralled us together and tried to get me to do one of those videos. I was 16, total L.A. private school chick with my black eyeliner and ripped jeans, chronic eye-rolling. They put my butt in check VERY QUICKLY.

                            I grew to love the Richard Simmons videos. They were a much better time than running til we puked out in the snow.

                            Ahh, memories...

                            1. re: tcamp

                              Aww, thank you tcamp! I just "liked" his FB page and am going to follow his posts. Just the site of outfits like that cheers me up. I know a lot of other Angelenos who will see him walking around town but I have yet to run into him. If I ever do, I am going to bust into dance, complete with the "sparkle fingers" move he does in his videos.

                              1. re: tcamp

                                dammit, tcamp. now I have to "like" Richard Simmons' page.

                                1. re: mariacarmen

                                  But that get up was a hoot, wasn't it? Good for him, I say.

                                  1. re: Gio

                                    Slightly reminiscent of how Drew Barrymore dressed up E.T.....

                                  2. re: tcamp

                                    I am having a wonderful time seeing Richard Simmons' antics on my FB feed every day. Thanks again for showing me that.

                              2. Grilled Colorado lamb chops with a gorgonzola cheese, shallot and vintage port wine sauce. A side of orzo and a cherry, blackberry and honeydew fruit salad.

                                1 Reply
                                1. It's pouring rain and definitely NOT hot out today! So WFD is comfort food (plus more Mom meals) - my mac & ham & cheese with Panko-garlic-herb topping. Not quite Prince Spaghetti Day, but it's still pasta. :-)

                                  A small salad alongside. And definitely wine. Tomorrow is my Friday, as I'm taking a couple of days off - two four-day weeks in a row - woot, woot!!!

                                  1 Reply
                                  1. re: LindaWhit

                                    Definitely going with pasta here too. Guess who insists. He is defrosting Italian sausage and there are grilled vegetables from a cookout so WFD is looking good. Wine. Olive bread.

                                    Woot for your early Friday!

                                  2. I haven't cooked a lot this Summer. With one kid away at sleepaway camp and my husband and I each playing tennis in the evening during the week (separately), it's been a lot of meals on the fly. But last night my husband, son and I were all home so I cooked.

                                    I mentioned this shrimp curry in another thread and it reminded me to make with. With roasted vegetables and rice, it was good.

                                    http://www.jocooks.com/main-courses/s...

                                    1. Reposting from thread #318...

                                      WFD: Today is a relatively cool but very rainy day so with a fridge full of vegetables and tomorrow being Farmers' Market day we're cooking a full blown Italian stew called Ciambotta. The vegetables we'll use are: green beans, Romano beans, potatoes, onion, garlic, fresh tomatoes, S & P & RPF, oregano, basil, with prosciutto bits for extra flavor. At the end meatballs will be added after being baked in the oven. Grated Romano will be sprinkled over top.

                                      That's quite a lot of food in one bowl but If we think we need it a mixed tossed salad will be available. A simple bruschetta TBD.

                                      5 Replies
                                      1. re: Gio

                                        This sounds amazingly good, Gio!

                                        1. re: Gio

                                          Sounds absolutely delicious! If only it weren't 95 degrees... I have all the ingredients on hand. I just jotted down your description for a cooler day. The bf goes nuts for anything with meatballs.

                                          1. re: nothingswrong

                                            Please note, NW... at the last minute I included 2 long thin Asian eggplants because I couldn't predict when I would use them in the next few days. The Ciambotta was delicious, BTW.

                                            1. re: Gio

                                              Sounds lovely, and healthy. I love recipes that include a ton of veggies.

                                              I Googled for ciambotta recipes but none look anywhere as delicious as yours. I can't wait to try this one day!

                                          2. Last couple of nights have been cheese, fruit and nuts for dinner. Tonight It's still simple. Scrambled eggs with kale and spring onions on multi grain pitta breads. All topped off with my homemade Malaysian sambal.

                                            1. Dropping my husband at the airport today for his first of likely many solo trips to Boston. The time had come to checkin on his parents more than a handful of times per year, and it's just not realistic for us all to go each time.
                                              I will be on my own with the baby for one whole week, and you know, I'm sure it will be fine. I'm not worried one bit about handling the feedings, meals, wake ups and diapers all on my own. Sob.

                                              The upside is I get to indulge in spicy all week, as long as the kid is good with it.

                                              Tonight we are grabbing dinner in SF, but tomorrow it's whatever I want it to be! For some reason chicken taco salad is speaking to me. I just need to remember to kiss, lest I overwhelm myself!

                                              6 Replies
                                              1. re: rabaja

                                                Ah rabaja... good luck with all of that. It now becomes a waiting game, I guess, but you'll put everything into perspective I think. We all go through it and eventually our daughter will have the same task. Sending cyber support and best wishes.

                                                1. re: rabaja

                                                  good luck to your hubby dealing with those issues - they're never easy, but thank goodness he can get out there - he'll feel better being there. and to you, for holding down the fort! you and that babe will be just fine, I have a feeling....

                                                  taco salad sounds good to me too right now... i'm hungry.

                                                  1. re: rabaja

                                                    My in-laws have reached the time of their lives where they need a lot of family care. Fortunately, all five of their children live only a few minutes away so duties can be shared out easily. Must be hard if the old folks are a distance away.

                                                    1. re: rabaja

                                                      Good luck, rabaja. I feel your pain as I'm on the east coast with aging parents in LA. Do you have anyone who can spell you for a little while with baby? I remember mine screaming while I tried to take a quick shower. Good times.

                                                      1. re: rabaja

                                                        Thank you everyone, for the well wishes and commiserating. It has been a good trip for the husband. I think his mom is just so relieved to have someone to talk to, ie vent. I'm sure she appreciated having her son to herself again, even though we actually genuinely like one another.
                                                        It's been an interesting week. Gone far better than I thought it would. The boy has been a trooper and he keeps me laughing, so the days go by fast. Who knew, but I am so thankful.
                                                        Meals have been rather boring. Poorly pieced together salads, a ho-hum banh mi (my fault, bad bun) and a couple of not great restaurant meals (except for the company, of course).

                                                        My favorite dinner was last Friday. A co-worker gave me a leftover pork banh mi sandwich from a staff meal to take home. I put the baby down, had a glass of wine and ate it in front of the tv. Moonstruck had started ten minutes earlier. Super score and reminded me of my singleton days.

                                                        We plan to go east again as a family in September. Those of you that are close to your elders will understand when we say we think of moving closer all of the time. Now to explain that to my parents. Lol.

                                                        Last night on our own tomorrow. I'll try to do it up right.

                                                        Eta: my dining companion.

                                                         
                                                      2. My original plan for a BLT salad quickly morphed into something much more substantial - my man would likely not abide "just" a salad for dinner.

                                                        So I poached 2 kosher chicken breasts in chicken broth, white wine, lots of black peppercorns & a bit of tarragon; they're currently cooling down to be pulled later and added to what will be now a Cobb-ish creation: fresh lettuce from a friend's garden (he's really got a way with all kinds of things green :-D), thick-sliced Kunzler's bacon from the oven, 2 chopped up hard-boiled eggs, thinly sliced red onion, campari tomatoes and crumbled blue cheese leftover from last night's gratin.

                                                        I'm not entirely sure whether a buttermilk dressing with finely chopped scallion is 'traditional' for Cobb salad, but you probably can guess how I feel about 'traditions'.

                                                        Might grab a cocktail down the road after dinner, just to air out a little. Also: hump day for you work horses. Week's almost done. Let's drink to that!

                                                        3 Replies
                                                          1. re: linguafood

                                                            BLT salad or Cobbish salad - either sounds good to me. I used up the last of my blue cheese making salad dressing the other night. Must.procure.more.stat.

                                                          2. I've been slacking in the kitchen lately but I'm hoping to make up for it tonight with lamb qeema and perhaps a side of roasted broccoli. The lamb will be freshly ground in-house!

                                                            1. Hump day! I have a wine event tonight. After that I will pick DH up and we will go dinner out. Bonus, I can drag him by my office to pick up a case of wine that was delivered today.

                                                              1. Keeping it simple and tummy friendly. Creamed chicken with celery, onions and carrots on biscuits. James will get a salad of whatever veggies are in the fridge and some vinaigrette I will throw together.

                                                                7 Replies
                                                                1. re: suzigirl

                                                                  Sounds yum! Out of curiosity, how do you make your creamed chicken and biscuits?

                                                                  1. re: nothingswrong

                                                                    Truth be told, I never make it the same. Today I had the rest of a rotisserie chicken from Sunday that needed to be used so I pulled the carcass of meat and simmered the bones with carrot, onion, celery, bay leaf, peppercorn, garlic cloves and some poultry seasoning. It smelled wonderful bloop blooping away this afternoon. I strained out the broth and added one fresh large celery stalk, one medium onion and about 10 baby carrots, coined. Brought it to the boil and added a slurry of a few tbs of cornstarch and heavy cream and added it until it was nice and thick. I made Bisquick biscuits(shoot me after you give me a good recipe, I suck at baking). James' salad was a fridge clean of carrot coins, grape tomatoes, celery, bell pepper, shredded cheddar, boiled eggs, carrots, ham and cukes from the garden. Oregano vinaigrette to top. When left to his own devices dressing is apple cider vinegar and canola oil.

                                                                     
                                                                     
                                                                    1. re: suzigirl

                                                                      Looks delicious Suzi. I was just wondering because I've been perusing a veerrry long old Chow thread where people are very into canned cream-of-whatever soups for their casseroles and stews. I have never had condensed cream of anything soup before, so I was intrigued and wondering if you happened to use that, but I see you do it with a slurry and cream like I would.

                                                                      I have yet to find a good biscuit recipe but coincidentally just jotted one down today (with "fail proof" in the title) that I'm going to try tomorrow. I will come back and shoot you if they're both tasty and easy.

                                                                      1. re: nothingswrong

                                                                        It was very good and easy on the tummy. I use cream of mushroom soup in my green bean casserole but that is about it. It is a must about once a year.

                                                                        Hook me up if the biscuits are good. I love biscuits.

                                                                        1. re: suzigirl

                                                                          These biscuits are sinful and messy to make but oh-so-good and light.

                                                                          http://food52.com/blog/2819-shirley-c...

                                                                  2. re: suzigirl

                                                                    Creamed chicken on biscuits sounds unbelievably delicious. It's turned ridiculously cool here today and something fall-ish and comforting sounds like such a good idea!

                                                                    Alas, with tomatoes on the counter and corn coming in the CSA share tonight...I think it will be scrambled eggs with those two added in. But soon, too soon, creamed chicken it is!

                                                                    1. re: gourmanda

                                                                      It really hit the spot. Thanks for the recipe for biscuits.

                                                                  3. Not very hot here in NNJ; but, it *is* still summer and corn is still featured here in my kitchen.

                                                                    The bi-color corn finally came in - hallelujah! So, tonight marks the appearance of three more ears of fresh farm corn, this time as summer corn chowder.
                                                                    ETA: what makes it "summer" chowder? The fact that over half the liquid is Corn stock I made from the Cobs. My winter chowders are all-dairy. So this one's lighter by far.

                                                                    Like the old stand-up comedian's joke: it'll be here all week!

                                                                    7 Replies
                                                                    1. re: mcsheridan

                                                                      I love making corn stock and freezing it for later use. Gives the corn chowder a much "cornier" taste.

                                                                      1. re: LindaWhit

                                                                        Last night's was a quick stock just for the soup. However, I have close to a dozen cobs in the freezer - I'm getting ready to make a big batch and put it up for later use, as you say.

                                                                        Do you use it in anything besides corn chowder?

                                                                        1. re: mcsheridan

                                                                          I haven't in the past, but I don't see why it couldn't be used in a vegetarian stew of some sort. I'm thinking something that has the corn stock along with veggie stock, tomatoes, spinach/kale/Swiss chard, corn cut off the cobs, zucchini, sweet potatoes, carrots and green beans. The tomatoes would break down giving it a bit of a tomatoey base.

                                                                          1. re: LindaWhit

                                                                            Since I asked the question, it occurred to me it might be interesting as part of the liquid for a corn risotto.

                                                                            1. re: mcsheridan

                                                                              I was going to say that, but you beat me to it!

                                                                              1. re: mcsheridan

                                                                                Corn risotto...fave recipe you care to share?

                                                                                1. re: gourmanda

                                                                                  So far, it's just an idea. I'm sure i've seen them around online - here and there. When I've I made the big batch of corn stock, I'll take a swing at it and report back.

                                                                      2. Th young athlete woke up with a bellyache but fortunately recovered by dinner time. Still, simple food was called for and I'm still renovating the dining room, so limited time to play on the kitchen. The freezer yielded Tonkatsu ramen broth (packaged noodles this time) and pork belly, the latter done sousvide then roasted. Hit the spot, as did a cold Bitburger.

                                                                         
                                                                        16 Replies
                                                                        1. re: rjbh20

                                                                          Ach mein Gott!! Or, Wow! That looks good.

                                                                            1. re: mcsheridan

                                                                              ^^ What McSheridan says!

                                                                              Not sure if it's possible but I aim to eat ramen once a day whilst in Japan (soon).

                                                                            2. re: rjbh20

                                                                              that looks utterly fantastic! I feel the need to hit a ramen spot soon for some of that wonderful tonkotsu broth....

                                                                              1. re: mariacarmen

                                                                                This was a particularly good broth made with roasted pork shanks & Benton's bacon. Been sitting in the freeze for months awaiting a suitable opportunity.

                                                                                 
                                                                                1. re: rjbh20

                                                                                  I guess I should try making it at home sometime.... it's an involved process, tho, no? probably not for you!

                                                                                  (by the way, it's tonkotsu, not tonkatsu.
                                                                                  but i'm sure you know this.) (:

                                                                                  1. re: mariacarmen

                                                                                    Correct on the spelling.

                                                                                    Not hard at all -- it's just pork stock. If you have a pressure cooker it's over and out in less than 2 hrs. Having smokehouse bacon like Benton's makes a big difference.

                                                                                    Making fresh noodles isn't hard either but I was running late and tired from painting and just busted open a few packs if the dried stuff.

                                                                                     
                                                                                    1. re: rjbh20

                                                                                      hmmm... I do have a pressure cooker... and i'm not afraid to use it....

                                                                                        1. re: rjbh20

                                                                                          That looks wonderful. I use pork neck bones, chicken thighs and a few strips of bacon in my broth...so inexpensive and big flavor.

                                                                                          Love the egg in there!

                                                                              2. re: rjbh20

                                                                                That looks so fabulous!
                                                                                I'm tempted to look up the Momofuku recipe, but really I'd just like someone to serve me a bowl, please.

                                                                                Maybe it's time I got out to the Ramen Shop in the East Bay.

                                                                                1. re: rjbh20

                                                                                  The pork belly, in particular, catches my attention. I have made it before but never felt I really succeeded. This makes me curious about sous vide...

                                                                                  1. re: tcamp

                                                                                    Nothing to it and sousvide just makes it easier. Otherwise you just season it (salt, pepper, sugar) & roast it. Make sure you line the pan with foil.

                                                                                    1. re: tcamp

                                                                                      "This makes me curious about sous vide."

                                                                                      Hi tcamp, I have been doing it on and off for about 10 years. If you want to take a deep dive into the subject, eGullet.com has many threads devoted just to sous vide cooking. I have learned quite a bit from the people that post in the threads and if you can think of a type of food, someone there can tell you the exact time and temperature for cooking it sous vide. There is also good information about the machines to purchase or how to make your own if you are so inclined.

                                                                                      1. re: tcamp

                                                                                        I love to sous vide pork belly as well, but before I got my circulator I did pork belly in a low-and-slow oven braise fairly frequently, with excellent results. 200 degrees for about 7-8 hours in liquid to come halfway up the side will have it SUPER tender. Then just stick it in the fridge till it firms up (makes it easier to slice), cut it as desired and crisp in a frying pan or under the broiler. I've never roasted it straight up but intend to try that soon!

                                                                                    2. We are back from our summer vacation in New York. Sometimes it just feels great to be in our home kitchen. I made a good beef and vegetable stir fry for dinner.

                                                                                      1 Reply
                                                                                      1. My daughters 19th birthday dinner. Her requested menu Sushi (salmon tempora with scallion and cream cheese - shrimp with cucumber and topped with spicy crab - crab tempora with spicy crab - crab with scallion and cucumber) Entree; Sesame crusted Ahi Tuna, Fried Rice.

                                                                                         
                                                                                         
                                                                                         
                                                                                         
                                                                                         
                                                                                        26 Replies
                                                                                        1. re: jrvedivici

                                                                                          Wow, dude! You made this? That's pretty impressivo, Jr.!

                                                                                          (And your counter top looks a LOT like mine :-D)

                                                                                          1. re: linguafood

                                                                                            Yes I did! It had been a few years (5) since I made sushi so I made a few practice rolls last night. Fried rice and tuna I make a few times a year. Thanks for the compliment, I've cooked professionally over the years.

                                                                                            1. re: jrvedivici

                                                                                              Ugghhhhh my OCD is out of control seeing that corn kernel on the first plate!!! Can't believe I missed that.

                                                                                              1. re: jrvedivici

                                                                                                It's nothing Photoshop can't fix; alternatively, it's a minimalist garnish. Yeah that's my story - I'm sticking to it.

                                                                                                1. re: mcsheridan

                                                                                                  Lol!

                                                                                                  jrvedivici: everything looks so good, my OCD self didn't even notice the kernel. Happy bday to your daughter.

                                                                                                1. re: jrvedivici

                                                                                                  Wow, lovely. The canine moocher in the final shot is good lookin' too.

                                                                                                  1. re: tcamp

                                                                                                    Ha! Yes, Tinkerbell is a moocher. She is spoiled rotten, I often cook chicken for her so she likes to assume every meal being for her, and she likes to be part of the action.

                                                                                                  2. re: jrvedivici

                                                                                                    I love the pup looking up very expectantly in the last pic as if to say "Ummm, where's mine?" :-D

                                                                                                    1. re: jrvedivici

                                                                                                      Impressive. Why can't I roll anything? Sushi, rice paper rolls, anything requires rolling?!

                                                                                                      1. re: Pata_Negra

                                                                                                        You'd think living in NL would've had at least some impact on your rolling abilities '-D

                                                                                                        1. re: linguafood

                                                                                                          Mwahaha....I knew that was coming!

                                                                                                          (I did try to roll _tobacco_ for a while but I was lousy at it. Used to smoke _cigarettes_ many moons ago.)

                                                                                                          1. re: Pata_Negra

                                                                                                            One of the first jobs I had after moving to the US was at the local NPR radio station. My boss was very much into cooking and food, and one time she brought sushi rolls for lunch.

                                                                                                            I was mightily impressed (I lack the attention and patience for such things), but she said it was just as easy as "rolling a doobie".

                                                                                                            I knew then I had come to the right place '-D

                                                                                                          2. re: Pata_Negra

                                                                                                            Thank you! First and obvious question is do you use a rolling mat when your rolling sushi? That's the first must have. The second thing is the first roll, when you make the first roll completely enclosing the ingredients, needs to be very firm, you really need to compact everything with that initial roll. Then just firmly roll the rest of the roll. Make sure you buy "sticky" sushi rice as it really does bind everything together.

                                                                                                            The last thing, and this is my weakness is good cutlery. Having a very sharp knife with a wet blade makes slicing it so much easier.

                                                                                                            That's the best advice I have for you, good luck!! Keep trying!!

                                                                                                            1. re: jrvedivici

                                                                                                              Yep, I even learnt to do that in HomeEc class. Have tried to make it a few times on my own years later, too. I should keep trying.

                                                                                                              1. re: Pata_Negra

                                                                                                                Certainly keep trying, the only other thing I could suggest is maybe you are over stuffing the rolls? I use to make that mistake, primarily because I'm fat and lazy and thought I could make one big fat roll instead of two regular. That never worked out well.

                                                                                                                1. re: jrvedivici

                                                                                                                  Possibly over stuffing.
                                                                                                                  I find temaki (cones) easiest to make! ;)

                                                                                                          3. re: jrvedivici

                                                                                                            Question;
                                                                                                            What do you do when you way over buy/prep; Crab, Shrimp, Panko Bread Crumbs, Scallions for your sushi dinner the night before?

                                                                                                            Answer;
                                                                                                            Crabby & Shrimp Cakes!

                                                                                                            It's always my goal to repurpose left overs or over stock. Tonight, mission accomplished!!

                                                                                                             
                                                                                                            1. re: jrvedivici

                                                                                                              Nice to see you cooking here, Jr. I can imagine how delicious the aroma was as you cooked those C & S cakes. Lovely repurposing. Did you serve a condiment as well, and if so what was it?

                                                                                                              1. re: Gio

                                                                                                                Only condiments were tarter and cocktail sauces and spicy mayo also left over from the sushi. I liked the mayo as a change of pace.

                                                                                                                1. re: LindaWhit

                                                                                                                  Too funny I actually called the Crappy Patty's!

                                                                                                                  1. re: jrvedivici

                                                                                                                    Well, SpongeBob would beg to differ. ;-)

                                                                                                            2. Sausage and peppers tonight in the style of the Jersey Shore. Beer and wine on the counter, Suits on the plasma (Deb insists). Early flight out tomorrow to the left coast. Looking forward to the down time on the flight.

                                                                                                               
                                                                                                              10 Replies
                                                                                                                1. re: roxlet

                                                                                                                  Provence, 1970. It's Luke Barr's take on America's culinary awakening.

                                                                                                                2. re: steve h.

                                                                                                                  Do you buy bakery rolls? We both have a love for Marty's, I was wondering if there is a brand you love? I can't find one. I am stuck on Pisano's bakery rolls.

                                                                                                                  1. re: suzigirl

                                                                                                                    J J Cassone is the sub roll of choice. They're made in Port Chester, New York (a nearby town) and distributed throughout the area. Deb gets on my case when I get a different brand. She's right.

                                                                                                                    1. re: steve h.

                                                                                                                      Where in Port Chester can you get them? I was just there Monday.

                                                                                                                      1. re: roxlet

                                                                                                                        I get 'em at my local grocery store here in Connecticut. Nothing fancy, just a solid sub roll.

                                                                                                                        http://www.jjcassone.com/about.html

                                                                                                                        1. re: steve h.

                                                                                                                          Oh, I thought perhaps the Kneaded Loaf or Tarry Market. How do you know they're jj cassone loaves? Are they in bags with the name printed on?

                                                                                                                      1. re: steve h.

                                                                                                                        I'm curious, Steve: what makes your tasty looking sausage-n-peppers "Jersey Shore style"?
                                                                                                                        I just drove back home from a hectic day on Point Pleasant's boardwalk. I could go for an S&P right now. I like mine "wit a little gravy and locatelli".

                                                                                                                      2. Nothing to talk about tonight really; for the DH, I made some shrimp fried rice from leftover rice, celery, onion, peas, soy sauce, ginger, etc. and I had some chicken wings that I par boiled for five minutes,drained then coated in egg wash. They were sprinkled in a spicy seasoning blend then patted in panko crumbs and baked.

                                                                                                                        For myself, I just wanted a sandwich so i thinly sliced some french bread on the bias; I piled sliced turkey on one piece and gave it a good dose of mustard. The second piece of bread got a mound of shredded cheddar. Into the oven it went to heat through for five minutes then the two halves were put together. Good & simple.

                                                                                                                        5 Replies
                                                                                                                        1. re: Cherylptw

                                                                                                                          The SO is traveling again so dinner will be a non-event :-(. Lunch, however, was smothered chicken with grits. Yes, I have discovered a place in town that makes southern/soul food! The other option today was hoppin' John. Pretty excited about this...

                                                                                                                          1. re: grayelf

                                                                                                                            Love smothered chicken & grits...and black eyed peas....

                                                                                                                          2. re: Cherylptw

                                                                                                                            Wait a second, did I miss the period when the DF became the DH? Congratulations!
                                                                                                                            I bet your wedding feast was fantastic.
                                                                                                                            Many happy years to you both.

                                                                                                                            1. re: rabaja

                                                                                                                              Oh no! Sorry, that was a typo...I haven't walked down the isle yet!

                                                                                                                              1. re: rabaja

                                                                                                                                hah! good catch rabaja!
                                                                                                                                looks like cheryl had a freudian slip!

                                                                                                                            2. Tonight the bf got off of work early for once and had some chicken/cheese enchiladas I froze last week. They called for sour cream in the filling and had a homemade red sauce and cheese on top. Glad to report they nuked up just fine.

                                                                                                                              After going to work on some cars, he returned filthy and dove right back into the freezer for a burrito with mashed sweet potatoes and black beans, and roasted peppers, garlic, onion, cilantro.

                                                                                                                              I feel like we eat more "Mexican" in this house than anyone I know. Is it a SoCal thing, or do other people eat this way like 4 nights a week??

                                                                                                                              Pretzels and a Coke for me.

                                                                                                                              7 Replies
                                                                                                                              1. re: nothingswrong

                                                                                                                                I think it is more of a regional thing. We eat "mexicanish" food alot too and I attribute it to my CA upbringing and mexican-american 2nd mom who influenced my early foodie life.

                                                                                                                                1. re: nothingswrong

                                                                                                                                  Must be a SoCal thing, it's totally normal to us, too. You can turn almost anything into a burrito or taco and there is a kind of pepper, salsa or sauce to put on everything.

                                                                                                                                  1. re: weezieduzzit

                                                                                                                                    Yes, "Mexican" in quotes on purpose... basically vaguely Mexican flavors/ingredients wrapped in tortillas with sauce/salsa. I know a lot of my friends who don't cook eat out at taco trucks or great Mexican restaurants or even just go to Chipotle like 4-5 nights a week. I guess it IS a regional thing. I grew up with a nanny from Juarez and she was always cooking for us. A lot of it was food I've never seen in traditional Mexican restaurants, and 90% of it was very fresh, healthy, and light. I guess my taste buds developed a taste for these flavors.

                                                                                                                                    The bf's from a farm in the middle of nowhere, Oregon, so I don't know what his excuse is.

                                                                                                                                    1. re: weezieduzzit

                                                                                                                                      yep, we love turning anything into a taco (originally a SoCal gal here too.)

                                                                                                                                    2. re: nothingswrong

                                                                                                                                      Regional. At least in my Pheonix casita. I think border proximity has a huge effect on the way we shop and how we "jazz something up".

                                                                                                                                      1. re: nothingswrong

                                                                                                                                        I eat a lot of Mexican(ish) food - probably because I first lived on my own and learned to cook in TX but also because it is easy to throw together and taste good.

                                                                                                                                        1. re: JTPhilly

                                                                                                                                          Yes, the ease of Mexican is one of its appeals. I also am addicted to Cholula hot sauce.

                                                                                                                                      2. I'm really enjoying reading through Nigel Slater's latest cookbook "Eat". The style is very much a return to his original "Real, Fast" period. Quick cooking. Lots of ideas and not too many actual recipes. I have the book open at the pages I'm using today - on one page is a recipe for pork chops and plum chutney. On the other page, several other other ideas for things to go with a pork chop, instead of the chutney, as this one (which is WFD):

                                                                                                                                        "Stew thinly sliced red peppers, fresh or from a can, in olive oil with thinly sliced red onion and garlic. The longer you cook them, the sweeter and stickier it becomes. Finish with basil and serve with the chops."

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Harters

                                                                                                                                          I turn to EAT when I don't want a fussy meal. Nigel never fails to deliver and we've had some delicious dinners. There's basically a Chicken with Butter Sauce he muses about in one of his "Thought" paragraphs on page 278, Buttery Leeks and Chicken Burgers, pg. 6, Chicken and Potato Salad, pg. 242, Pork Tenderloin with Ponzu Dipping Sauce, pg. 236, Chicken Marmalade, pg. 271, Gorgonzola Burger, pg. 36. Several others, and many more on the list. Nigel has an incisive way of writing recipes but sometimes just muses about a few pairings that I enjoy reading. The outcome is always a wonder.

                                                                                                                                        2. Last night, roll-your-own burritos made with Mexican chorizo, yellow rice, pintos, etc. I turned part of my giant gifted zucchini into a side by cutting it into cubes and sauteing in the trusty CI skillet with oil, garlic, hot peppers, and cumin.

                                                                                                                                          1. The Cobb-ish salad was tasty and very filling (even tho I only used one of the chicken breasts), and I think next time I'll try a mustard vinaigrette instead of the buttermilk mustard concoction I made. Just not sure I liked the combo with the blue cheese & avocado.

                                                                                                                                            As for tonight, we had to cancel our weekly Sichuan jour fixe - friends of ours who moved to Gainesville a few years ago are in town tonight, and so we're going out to dinner with them to the local sushi/Sichuan/Cantonese/cocktail purveyor down the street. We'll be joined by 2 other couples, and everyone is coming over afterwards for a nightcap.

                                                                                                                                            Fascinating story, I know.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: linguafood

                                                                                                                                              Oh, I just enjoy reading about your rock chick lifestyle. :-)

                                                                                                                                                1. re: linguafood

                                                                                                                                                  Agree with everyone. Little Suzi moth to a lingua flame. I love your posts.

                                                                                                                                                2. Last night - made Turkey Burgers using Penzey's Italian Sausage Seasoning, cayenne, and onions sauteed in butter (adds moisture to Turkey burgers).

                                                                                                                                                  Served with local tomatoes I had oven roasted with olive oil and garlic until very shriveled.

                                                                                                                                                  1. WFD: Spiced sesame minced lamb with cucumber and yogurt from EAT, Romano beans with garlic and basil from Marcella's Italian Kitchen, COTC because it's FM day after all. This is a meeting of several countries but I feel the ingredients are compatible.

                                                                                                                                                    The lamb patties are very simple but it looks like the end result will be quite savory. Slater plates these by placing one pattie on a plate, spooning some of the yogurt mixture on top, then placing a second pattie on top of the yogurt.
                                                                                                                                                    http://gourmandistan.com/2013/11/03/n...

                                                                                                                                                    The Romanos are FM fresh so this preparation if just right to bring out their meaty rich flavor. Lots of garlic in EVOO, chopped fresh tomatoes, Romano beans - I like to slice them in half on the diagonal - and loads of julienne basil at the finish. Seasoned along the way with S & P & RPF.

                                                                                                                                                    1. Last night I did veggie and noodles stir fry (nothing remarkable there) and finished off my burger contest Bangkok Burger. I like it, but who knows if anyone else will.
                                                                                                                                                      Today, I became single, in the legal sense. It's been going on for so long, that it's kind of a non event. But I do feel the need for something comfy and familiar, so that will be chicken marsala tonight. The temperatures have been very kind the last day or two, so I may back dinner up until about 9, turn on the misters and try to dine al fresco :)

                                                                                                                                                       
                                                                                                                                                      30 Replies
                                                                                                                                                      1. re: alliegator

                                                                                                                                                        Congrats on your official singledom! As a friend of mine would often say, "Treat yourself, don't beat yourself." I find it applies in most cases!

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          Thanks--and so you're saying I should buy some stuff? Got that covered ;) A few new cookbooks on the way.

                                                                                                                                                            1. re: biondanonima

                                                                                                                                                              It worked so well, I bought a trip to Thailand. Just because. Wheeee!!!
                                                                                                                                                              Oh, the things I will eat...

                                                                                                                                                              1. re: alliegator

                                                                                                                                                                Awesomeness! When's the trip and where in Thailand are you heading?

                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  Dec 23-Jan 14. Pap and I will be in Bangkok, Ratchaburi (residential town, home to my former exchange daughter), the beach town of Hua Hin, and Phuket.
                                                                                                                                                                  I'm going to try to get into some classes at the Blue Elephant cooking school in BKK.
                                                                                                                                                                  Pap was just in for another physical, and he's got the thumbs up to travel---unreal, that dude.

                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                    Superjelly here. The one time I went to Thailand with my ex was also around xmas for about three weeks. Went to Bangkok a few times, up to Chiang Mai and my ex's aunt's place somewhere up north in the boonies (Krap? don't remember the exact name - small town in any event), Phuket, Ko Samet, Ko Pang Gan & Ko Phi Phi.

                                                                                                                                                                    I wish I could convince my dear man to travel to Thailand. Back then I hated both spicy food and cilantro (I know - crezzy!), but that's changed big time since then, and it is just such a beautiful country... one fine day, she hopes :-)

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      The ex and I needed to live on Phuket for 9 months long ago, and Thailand has just stuck with me ever since--it's the reason I started cooking.
                                                                                                                                                                      I hope you get to go back! Maybe we can organize the 'hounds in Thailand tour. That would be a laugh riot :D

                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        "Had to live on Phuket". Sounds like torture :) Have a great trip!! Loved Thailand though I only made it to Bangkok and Samet.

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          Thank all, for the well wishes on the trip an thumbs up for pap's physical. He came to visit me during my tenure there, and loved it.
                                                                                                                                                                          Lingua, I hope you can get the man to change his tune. Thailand shaped the way I cooked in so many ways. It's like I learned backwards. Add some fish sauce to a Bolognese that's lacking? Sure. Make you a classic mac n cheese? Not so much. I consider myself really lucky to have a home base on the other side of the world, and I will bring home all of the cooking knowledge that'll fit in me wittle brain :D

                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                            Congrats on the officialness, the trip to Thailand and the Pap travel okay -- a trifecta of good things it would seem!

                                                                                                                                                                            Although I've never been to Thailand, my brother did a youth exchange there and brought the flavours back with him, taking us out for Thai food and ordering in Thai which made all the difference. Fish sauce became a permanent resident in my kitchen, and the lime/chile/cilantro/fish sauce symphony started playing in the foreground and background of much of my cooking.

                                                                                                                                                                            I had a croissant with ham, manchego, lettuce, mayo, mustard, fish sauce and cilantro for lunch yesterday. It was awesome!

                                                                                                                                                                            WFD the last couple of days has been my SIL taking pity on bachelorette moi and inviting me for dinner: Thai green curry and then a lovely spaghetti sauce that was a jarred puttanesca with ground turkey added. Really excellent. I will be finding out the name of this sauce and securing some forthwith. I would have had no idea it wasn't homemade if she hadn't told me. Even comes with wee whole olives in it.

                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                          why won't the man go for it, lingua?

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Beats me, mc. He's not 'interested in Asia' (an affliction I had, too...... before I went to Thailand), I think.

                                                                                                                                                                            I could def do without the long flight. Back then it already was 13 hours from Frankfurt via Kuala Lumpur. Sux.

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              a shame. both the BF and I would love to go. and I have a friend living in Cambodia, too.... someday...

                                                                                                                                                                        3. re: alliegator

                                                                                                                                                                          that is SO awesome! i'd love to go to Thailand sometime... you two are going to have a ball.

                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                            How WONDERFUL is that, allie? Yay for Pap's thumbs up physical AND your trip - what memories you're making or both of you.

                                                                                                                                                                        4. re: alliegator

                                                                                                                                                                          That sounds amazing - take me with you!

                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                      Not "singledom," FREEDOM! And I agree that retail therapy is in order.

                                                                                                                                                                      Your burger looks and sounds delicious alliegator. Good luck in the contest!

                                                                                                                                                                    3. re: alliegator

                                                                                                                                                                      From your post, I'm unsure whether to congratulate or commiserate on the singledom but do hope that, whichever, the comfy dinner will help things along.

                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        Thank you for your kindness, Harters. I'll take congrats on the end of a lengthy process. American courts like to drag these things out. Good food is called for on every day, and I shall enjoy tonight's dinner immensely.

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          I am glad it is D-O-N-E. Enjoy your dinner, and raise a glass with Pap to celebrate your long-waited-for singledom. :-)

                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                        Congrats on being single again - it'll be more fun than you think, for sure!

                                                                                                                                                                        And I'm with rox: treat yourself to something nice.

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          Courage, allie, i'm sure you'll only be single (legal or no) for as long as you decide it suits you. hope the burger and pap comfort. (that egg should help!)

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            From your keyboard to Eric Ripert's brain. Shit, that one's taken :/ So it goes :)

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Ok, understood! I'll take that Fabio dude from top chef, then ;)

                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                              Time to breath and reboot. I had to wait for 16 months to get divorced(and if ya can't tell by my personality here, it wasn't because I was contesting). Congratulations and I hope you and Paps take just as good care now as you have been of each other.

                                                                                                                                                                              Good luck at the contest. The burger looks delicious. Enjoy the mister and marsala single girl!

                                                                                                                                                                              ETA that was misters not MR's.

                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                Allie, my best wishes for this new chapter in your life. You are a good person and deserve to be happy.

                                                                                                                                                                                1. I think tonight will be a random assortment of clean out the frig items to avoid going out again. We have some frozen potstickers and a lot of lettuce. Maybe a cold soba noodle salad, with shredded lettuce, whatever veggies are around, and top it with the potstickers. Maybe a few dipping sauces/dressing to spice it up. Calls for a cocktail we first had in Seattle - Su Jung Kaw (rye, ginger syrup, bitters, orange garnish).

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Aussieshepsx2

                                                                                                                                                                                    I love those clean out meals! You get tasty eats and a sense of accomplishment. Enjoy!

                                                                                                                                                                                  2. I know, *yesterday* was Prince Spaghetti Day. But I had corn chowder for dinner yesterday, and again for lunch today so, tonight is my pasta night.

                                                                                                                                                                                    Mezzi Rigatoni. Italian sweet sausages, and tomato basil sauce. Lots of microplaned P-R atop.

                                                                                                                                                                                    Been hearing a lot about lasagna lately on the board; including at least two mentions of "loaf pan lasagna" for the single or two-person household.

                                                                                                                                                                                    Small pan or large, fresh or destined for the freezer, I can see lasagna in my oven in the very near future. It's been too long.

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: mcsheridan

                                                                                                                                                                                      That pasta sounds delightful. Too bad I'm off the pasta train for the foreseeable future.

                                                                                                                                                                                      That said, this is one of the most awesome lasagna's I've had:

                                                                                                                                                                                      http://smittenkitchen.com/blog/2010/1...

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        As George Takei says, "Ohhhh, my!"

                                                                                                                                                                                        I was thinking conventional tomato – mozzarella lasagna, but I do, repeat really do love mushrooms. Going to have to make this one.

                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          Cannot get off the pasta train. My tummy chugs better with grain. Potato vodka is good!

                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                            Potato vodka is still on the list of things I indulge in: zero carbs :-D

                                                                                                                                                                                      2. Continuing the theme of one pot dinners we have chicken saagwallah tonight. Usually the restaurant dish is made with spinach, but here I have substituted full flavored lambsquarters to lend an earthy depth to the otherwise simple spice of turmeric, coriander and garam masala. Green chilies lend a bit of vegetal heat while a simple tadka of cumin and red chili draped over the silken green sauce brings everything together.

                                                                                                                                                                                         
                                                                                                                                                                                        3 Replies
                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                            Hmmm. Chicken saagwallah? Now there's an idea.

                                                                                                                                                                                            We're actually going out tonight. Return visit to a recently opened place that's in walking distance from home (well, walking distance when I get the new knee). Specialises in Mumbai street food which are mainly snacky starter type things. A few more substantial main course offerings including that favourite of mine. I don't think it's a Mumbai dish (Punjabi, perhaps?) but I'm tempted to see how they do.

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              If I recall correctly, bhel puri is also a favorite of yours. Your destination tonight should certainly satisfy in that regard since it's a specialty of Mumbai. Thinking on Mumbai snacks and your part of the world, I wonder if anyone has thought to crossbreed the traditionally Indian Bombay grilled sandwich with the traditionally English chip butty. Chutney and chips just sounds so good right about now.

                                                                                                                                                                                          2. I had this recipe for Mozzarella Pesto Stuffed Chicken Breasts that popped up in a junk email that looked good and now it is baking but I'm not feeling the love. Little red potatoes and spinach are bubbling away. Got a little too busy today baking zucchini muffins and breads to fuss with dinner. Great advice for this project from my Chowhound friends and acquaintances. Three recipes down, three to go before September.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                              My instincts were wrong- the chicken dish was the winner of the week partially due to the under rated pesto that was hiding in the freezer from last year. And we aren't mozzarella fans so we brought out the good Havarti. The only drawback was the hunt for the toothpicks hiding in the panko crust.

                                                                                                                                                                                            2. The pig apparently had it comin' again tonight. James bought a ham steak while my tummy was checked out so it needed to be used. I also had some bacon that never got used this weekend. I threw it into the oven and added it to green beans and some chicken stock from rotisserie chicken night and sautéed onions and made smothered green beans. Baked some taters since the oven was hot baking bacon and those got the butter, bacon bits, sour cream and cheddar cheese treatment. Porkapalooza here.

                                                                                                                                                                                              1. Tonite was supposed to be Bang Bang shrimp, but , there were no breaded popcorn shrimp in the freezer after a long and cold freezer scavenger hunt, so it was "Bang Bang Chicken " instead with popcorn chicken tossed in the Bonefish kopykat Thai sweet chili sauce, sirracha, vinegar and mayo sauce on a little bit of Boston bib lettuce.(So now do I call Bonefish Grille, Bonefowl Grille for this one? I don't know, but it was a Hella bad joke. LOLZ)
                                                                                                                                                                                                And for the record, that sauce will make most ANYTHING taste good.:-)

                                                                                                                                                                                                Sides of candied baby carrots done on the stove in chicken stock, brown sugar, honey, ginger,butter, granulated garlic and soy along with pasta with a peanut sauce, basil, garlic, and sesame oil pesto that turned out far more muddy than I like for a picture, but my picture taking on the fly sucks as of late anyways so no biggie. It was yummy none the less.

                                                                                                                                                                                                And it got the crunchy fried chicken /fried food desire out of my system via a small portion to boot for a while.

                                                                                                                                                                                                I need to do some enchiladas soon or some cochanita pibil.
                                                                                                                                                                                                Or something. I feel a cooking rut coming on.

                                                                                                                                                                                                Time to change it up.
                                                                                                                                                                                                Imma gettin' bored. Ugh.

                                                                                                                                                                                                .

                                                                                                                                                                                                 
                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: jjjrfoodie

                                                                                                                                                                                                  JJJr, I love to see your posts. They read like an opera libretto. So much angst, so much drama. Keep it up! The food you cook always looks good. Peanut sauce has a tendency to look "muddy" IMO. I usually add a handful of chopped cilantro to add color and flavor.

                                                                                                                                                                                                2. Single malt and aged cheddar. What can I say, I was feeling lazy!

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                    Maybe lazy for you, but I'd take the crosstown bus for that dinner!

                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                      aw yes, you win WFD tonight, in my book!

                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                        Add some rough-hewn multigrain crackers, spicy brown mustard (or mustard of your choice: Coleman's, Maille, even French's, if you must-ard...), and some minced red onion to go with the scotch or a cold one and of course you have a meal. Protein, carb, veggie, and even a condiment all with a nutritious drink. No shortcomings seen here.

                                                                                                                                                                                                      2. I have possibly the ugliest food pic ever to grace the WFD threads here. Apologies.

                                                                                                                                                                                                        Tonight was homemade biscuits and gravy with scrambled eggs and turkey bacon. I've never had biscuits and gravy before... The bf insisted that the way you eat them is by mixing your eggs and bacon into the gravy, then dumping that on top of the biscuits. I dunno. Looked gross but he said it tasted just like home.

                                                                                                                                                                                                        The biscuits are someone's "granny's" recipe, made with butter. The gravy was made with what little bacon grease I had left from 5 slices of turkey bacon.

                                                                                                                                                                                                        And suzigirl, I had a biscuit with jam and it was good. Not amazing, but good. They were indeed easy and quick but I feel like there must be better "easy" recipes out there.

                                                                                                                                                                                                         
                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                          Hey, whatever works for your BF, but that's just the way *he* eats them. For real home comfort foods, it's all about what we grew up with, regardless of who does it any other way. I've never seen it until now. Was there sausage in that gravy? Hard to tell from the photo.

                                                                                                                                                                                                          In any case, Gimme biscuits & sausage gravy on one side, scrambled eggs on the other.

                                                                                                                                                                                                          1. re: mcsheridan

                                                                                                                                                                                                            No sausage. Instead he likes his bacon crumbled in there once it's done, with more served on the side. It was just a roux with the bacon fat, whole milk stirred in and thickened, seasoned with s+p. He said that's how his mom always made it growing up.

                                                                                                                                                                                                            He looked at me like I had two heads when I tried to plate it up separately. Grabbed the pan from me and mixed it all together, then dumped the mess on two biscuits. Lol.

                                                                                                                                                                                                          2. re: nothingswrong

                                                                                                                                                                                                            I'm really glad you ate real food. Are you feeling better? I hope so.

                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                              A little bit, thanks for asking Gio! I did have a biscuit with jam last night, and some nibbles in the morning. I'm being scheduled for some emergency testing next week and surgical feeding tube placement as soon as my doctor gets back from vacation. Not looking forward to it one bit, and I will have to abstain 100% from food and liquids for a period following surgery. Lame :(

                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                Oh my dear girl. One thing after another. So sorry.

                                                                                                                                                                                                          3. We had one of our garden tomatoes ripen. and decided to do a BLT we tossed some lettuce, onion and green pepper in a balsamic vinegar and olive oil mix as well.

                                                                                                                                                                                                             
                                                                                                                                                                                                            1. Last night was slices of cold Lasagna, glass(es) of red wine and chillax and watch the season finale of a show I have been watching

                                                                                                                                                                                                              made the lasagna with Oxaca and a Salvadorian? farmers cheese that was a bit firmer and saltier than ricotta - handmade pasta just a bit of tomato sauce and kale with the intention of it being firm sliceable and edible cold for snacks and lunch etc - worked pretty well except the Oxaca gets so puffy than collapses. The main reason for subbing the cheese though is that the market had really terrible mozzarella but stocks decent quality central American cheeses - I just cannot work with that waxy sticky cheapo mozzarella.

                                                                                                                                                                                                               
                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: JTPhilly

                                                                                                                                                                                                                Agree about the crappy mozzarella - we subbed a decent Havarti recently.

                                                                                                                                                                                                              2. I've been off grid for a while. Finally got my other cataract removed. I have now gone from officially blind to 20/20 vision! OMG is it nice. Will never take sight for granted again. I can even start driving again (it's been over 10 months).

                                                                                                                                                                                                                This last week on Saturday was Beer Can Chicken on the BBQ with grilled fingerling potatoes in a basket and corn on the cob. Sunday was a huge T-bone steak with grilled asparagus and a shrimp side salad. Tuesday I made sauteed Cod with a lemon butter cream sauce, rice and steamed mixed veggies. Thursday brought a dinner sized Caesar salad with the leftover chicken from Sunday. It's been a good week!

                                                                                                                                                                                                                DH is taking me out tonight for Chang's Mongolian Grill, which I just love.

                                                                                                                                                                                                                I'll be reading through all the yummies I have missed. Gotta get some new ideas for my menu's!

                                                                                                                                                                                                                Note to Harters: Isn't your knee surgery coming up soon? The 21st, right? I'm thinking of you and can't wait to hear how it turned out. :-)

                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                  That's fantastic, boyzoma! Don't we live in a wonderful age?

                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                    Excellent news on the 20/20 vision, boyzoma!!! And your entire week of eats sounds just lovely.

                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                      The knee got put back a couple of weeks, bz. Now scheduled for 4/9. They say that, all being well, I should be pretty much right in six weeks - certainly that long before I can drive again (as, like most Europeans, I drive a manual shift). That seems long enough - I'd hate to be unable to drive for your 10 months, as I'm a lousy passnger.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        Bumber about the setback. I know you were looking forward to getting it over with. Well, sit back and eat some ice cream and I'm sure Mrs. H is taking great care of you.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          That delay is a let down, for sure. But I promise you, I've seen new knees do amazing things for people. Hope these weeks pass quickly.

                                                                                                                                                                                                                        2. re: boyzoma

                                                                                                                                                                                                                          That is incredible, congratulations! I hope you enjoy driving yourself around now. I can't imagine what a difference having your vision back must be. Really incredible what they can do for people these days.

                                                                                                                                                                                                                          All of the food sounds great too. Enjoy your dinner out!

                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                            That is great news! I am glad the surgeries went well.

                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                oh the sights you'll see, bz! fantastic news!

                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                  Congrats on the successful cataract surgery, boyzoma!

                                                                                                                                                                                                                                2. Some very generous friends are treating us to dinner at TRU in Chicago for my birthday. Outside of juliejulez or gini, I doubt too many people here have heard of it but it is generally regarded as one of the very best restaurants in Chicago if not the country. I am hoping we will be able to hit a jazz club for an after dinner drink and some music as well.

                                                                                                                                                                                                                                  http://www.trurestaurant.com

                                                                                                                                                                                                                                  I hope everyone has a great weekend.

                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                    Happy Birthday, Fowler. What a wonderful treat! The menu looks fantastic! Enjoy.

                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                      Happy birthday Fowler! Enjoy your special dinner and evening!

                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                              Ah yes, I've had a meal there. Still remember many parts of that meal, and it was about 7 years ago and 12 courses.

                                                                                                                                                                                                                                              happy birthday!

                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                Thanks juliejulez. TRU can be a bit fussy for my taste and style, but each time I have been there they have provided an outstanding experience.

                                                                                                                                                                                                                                            2. I've got the beef box fired up making me some jerky today! But, it's a little more humid than usual, so it may not be ready for tonight. So, over the next two nights there will be Thai beef jerky with sticky rice and cucumber salad and shawarma take out. I'm just not sure in what order. And we will definitely catch The 100 Yard Journey at the local AMC too many theatres to count. I've been so excited for it to come out, and I've somehow gone a whole week without seeing it. It looks quite enjoyable.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                Eh, it was just too humid to completely jerk-ify the jerky. Shawarma take out tonight. A local place does a masterful job of the chicken variety and pap and I will pass the time in front of Shark Week.
                                                                                                                                                                                                                                                Jerky tomorrow and since the Beer Olympics indoor beer tasting event will be had this weekend, we shall cab it, meet up with a couple of girlfriends, and enjoy!

                                                                                                                                                                                                                                              2. Last night's dinner was a feast (and, uh, the equivalent in drinks, whatever that may be called... I think today I shall call it 'headache & lack o' sleep'):

                                                                                                                                                                                                                                                - loofa squash casserole with fermented fish and glass noodles
                                                                                                                                                                                                                                                - roast duck (oh maaaan, that roast duck!)
                                                                                                                                                                                                                                                - stir-fried water spinach and bok choy
                                                                                                                                                                                                                                                - rice noodles with beef and xo sauce
                                                                                                                                                                                                                                                - sizzling tofu

                                                                                                                                                                                                                                                Hung out till the cows came home at casa lingua, as our FL friends lasted much longer than expected. Made a good dent in the vodka and scotch bottles.

                                                                                                                                                                                                                                                As for tonight, I am *finally* joining my bandmates for a few tunes at their usual Friday gig, which may or may not include a cheeseburger club. But how could it not, really.

                                                                                                                                                                                                                                                Early afternoon gig tomorrow at a local arts & crafts fair, so tonight can't be a crazy one....

                                                                                                                                                                                                                                                1. WFD: In honor of Julia Child's 102nd Birthday tonight we're making: Julia's New England Chicken Chowder, and Julia's Caesar Salad with Homemade Croutons, Both from the cookbook, "Julia and Jacques Cooking at Home". If I know G he'll want yet another ear of corn. Yesterday he brought home 7, count 'em, 7 fresh cobs.

                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    Lovely dinner, Gio.

                                                                                                                                                                                                                                                    I just picked up half a dozen ears of corn myself. Shaved the kernels of one into my breakfast scramble just now.

                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                      That sounds delightful, Gio! Enjoy the corn while it lasts.

                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                        We're making burgers in a black frying pan ala Julia and Jacques!

                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                          Oh, what a feast! Sounds delicious.

                                                                                                                                                                                                                                                          Mr. Gio is not too subtle, is he? I love it.

                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                            I know you don't know this but we're actually Gio & Geo.

                                                                                                                                                                                                                                                          2. re: Gio

                                                                                                                                                                                                                                                            Wow. Sounds just great! HB Julia!

                                                                                                                                                                                                                                                          3. The GOG (Good Old Girl) passed her inspection at 15+ years of age and 203,000 miles. Phew!

                                                                                                                                                                                                                                                            Tonight's dinner will be nibblies on a friend's boat - caprese on a stick, Texas Caviar, shrimp cocktail and whatever anyone brings. I made a gallon of sangria at the request of the First Mate, and she is making Peach Bellinis. :-)

                                                                                                                                                                                                                                                            If the weather holds, we'll take the boat our a quick spin on the harbor. I'll be bringing along a sweatshirt or jacket, as it's quite cool today (only 70 degrees) and I expect it to get cooler.

                                                                                                                                                                                                                                                            A glass (or three) of my sangria will be raised in honor of Julia Child's 102 birthday.

                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Congratulations on the GOG's good fortune. You lucky duck, you.

                                                                                                                                                                                                                                                              Have fun but It'll be freezing on the water tonight. Good thing you'll be prepared. How I miss my brother's sport fisherman. Such good memories, though.

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  No pics of the food and drinks, but it was all very good. The weather cleared up so we did get out for a toodle around the harbor. Grest evening with good friends.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Those look like paintings. Absolutely gorgeous.

                                                                                                                                                                                                                                                                2. a decidedly non-Julia dinner on tap for tonight, I'm afraid... TJ's pork belly is defrosting, and i'm thinking it'll get a fennel/salt/molasses groove on it. I have a baby butternut squash that needs using, so that'll go in to roast halved with butter, brown sugar, cumin, and maybe a dash of habanero oil. prolly some kind o'salad on the side.

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    Somehow I think Julia would approve, MC. Sounds good to me anyway.

                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                      thanks Gio. you know, that's the thing about JC - she seemed like the kinda gal who would have approved of almost anything if it tasted good and care went into making it!

                                                                                                                                                                                                                                                                      ...however... since then I've had a slight change of heart. i'm thinking of making banh mi sandwiches with the pork belly instead... talked to the BF and he seemed enthusiastic (offered to go buy the rolls and some of the accoutrements), so... that might be the new plan.

                                                                                                                                                                                                                                                                      either way, PORK!

                                                                                                                                                                                                                                                                      HAPPY FRICKEN' FRIDAY!

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Triple the dammed slightly askew blue lines.

                                                                                                                                                                                                                                                                    1. re: Uncle Bob

                                                                                                                                                                                                                                                                      this might be my favorite meal you've ever posted, UB.

                                                                                                                                                                                                                                                                      1. Shrimp & Corn Chowder tonight. Added 1/4 lb. of small, cooked shrimp, a couple of tablespoons of chopped red bell pepper, and a goodly smidgen of turmeric to the remains of the summer corn chowder I made a couple of days ago. All gone!

                                                                                                                                                                                                                                                                        1. DH made pizza tonight, not the frozen kind. I had a small slice of thin crust with pesto and provolone and a big helping of salad with blue cheese dressing.

                                                                                                                                                                                                                                                                          1. is there anything that TJ pork belly cannot be? Pork belly bahn mi - i don't know if i ever want to make another kind. made a lime/cilantro kewpie mayo with a pinch of sugar using the mortar and pestle. glaze on the belly was dark soy, fish sauce, and sugar. quick pickled a very old daikon i found at the mexi-mart - perked it right up. also added a dried thai bird chili to the pickling liquid for a little heat. still had some of GretchenS's moroccan pickled carrots, which went perfectly with this, slivered up. scallions, jalapenos, basil, cilantro, a little sriracha at table... on the side the BF roasted the little butternut squash and i cooled and diced it, made it into a salad with scallions, cilantro, minced ginger, lemon and lime juices, and a little sesame oil. nice, but it could have used a little crunch - and i forgot i had some cabbage in the fridge.... but that pork belly banh mi.... quite delectable, i must say.

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            14 Replies
                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Oh, that banh mi looks amazing - even with the cilantro! LOL

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  If you haven't seen it Andrea Nguyen has a wonderful Banh Mi thread over on the "professional forum"...
                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/985635

                                                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                                                    I did read that when posted on one of the Site Talk threads - THAT kind of professional experience I like having on CH. No spam; just knowledge. Major thumbs up for that finally being allowed. Let's hope Oktoberfest spam posts continue to be removed, however. :-)

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      I agree. Andrea is a highly regarded expert on Vietnamese cuisine. She's both approachable and very willing to share her knowledge. That's the kind of Chowhound Guest who belongs here.

                                                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                                                        So, how much spam has been posted since the policy changed? Now, I don't have many regional boards saved, but I haven't seen a single spam post....judging from the site talk reactions you'd think the site would be swamped by now.

                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          I don't usually go to the Site Talk board. The only reason I was on the Nguyen thread is because I noticed her title on the main Chowhound board. I have cooked many recipes from all her books and knew her to worth b reading. So, I have no idea whether or not any spam is being posted there.

                                                                                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                                                                                            I meant in general on Chowhound. I have not seen any increase in spam posts from restaurateurs or others - something that posters have been freaking out over... perhaps a tad prematurely?

                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              Oh... no spam anywhere..yet. Who knows what kind of "professional" we'll get if just an open invitation is sent out into space. But, if a judicious selection of Real well known people is made then it might be interesting.

                                                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                                                The banh mi thread is a great example of how useful such participation can/could be.

                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                  Isn't it?? She's just a great person though, and will certainly keep the discussion focused and centered. No BS there at all. My hope is that other such invitees are as interesting.

                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                    lingua, I'm not disagreeing on that one (and I didn't in my initial response to Gio). The phrase "judicious selection" is key, however.

                                                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                                                              There's been some. The Oktoberfest thread was up for several days before the Mods finally agreed it was spamming (after showing the same person spamming other message boards).

                                                                                                                                                                                                                                                                                              Regardless if there's only been a few (so far) or a lot - I'd just as soon keep the professional stuff and get rid of the blatant shilling posts.

                                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                                      You really have to stop this TJ pork belly stuff!!!!
                                                                                                                                                                                                                                                                                      Srsly. LOLZ.

                                                                                                                                                                                                                                                                                      I have to do a TJ run Sunday (tomorrow) and the greenbacks are now gonna fly out of my wallet as a result.

                                                                                                                                                                                                                                                                                      MC, that is a mega delectable bahn mi right there.
                                                                                                                                                                                                                                                                                      Nom nom nom nom nom.

                                                                                                                                                                                                                                                                                    3. Thursday dinner was spaghetti & meatballs & garlic bread. Tonight I made the fiance a pan seared steak, crushed potatoes and a garden salad. For myself, I had the last of the ribs & shrimp fried rice from earlier in the week, and a side salad. Tomorrow is my no cook day but I've been planning on soup the whole week, however, things didn't turn out that way meal wise so I might break my no cook Saturday rule. We'll see.

                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                                        What are crushed potatoes? Are they like mashed?

                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          Lingua - no. They're exactly as stated. You cook your whole (small & waxy) potato and crush it slightly with a fork, so it breaks up a bit but still retains something of its shape and texture.

                                                                                                                                                                                                                                                                                          http://www.bbcgoodfood.com/recipes/59...

                                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                                I've made these a number of times. Really good.

                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              Well mine is not exactly like Pioneer Woman's or as Harter's indicated but close. I used small peeled Yukon gold potatoes, which I par boiled not baked. When they got close to fork tender, I heated a non stick skillet, added half butter, half olive oil to it then put the potatoes between the back side of two dinner plates and slightly pressed them so that they are slightly crushed but not falling apart like you would get with a potato masher or fork. Into the skillet they went with some seasonings until they get a golden crust on both sides.

                                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                                I use a flat style (not Jamie O.) potato masher but I admit I was too heavy handed and wrecked a few potatoes- the were very smashed.
                                                                                                                                                                                                                                                                                                http://www.amazon.com/Jamie-Oliver-St...

                                                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                                                  Ah, ok. So they're similar to what I know as "hot crash potatoes".

                                                                                                                                                                                                                                                                                                  Delicious.

                                                                                                                                                                                                                                                                                            2. Lamb koftas. Rocket. Drizzle of yoghurt, cucumber & mint combo. Homemade flatbreads to wrap it all in.

                                                                                                                                                                                                                                                                                              Figs for afters. Split down centre. Baked, with drizzle of honey. Drizzle of plain yoghurt, sprinkle of almonds.

                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                I want your entire meal, Harters!

                                                                                                                                                                                                                                                                                                And I really wish fresh figs were more readily available here on the East coast. I mean, I *can* get them, but they tend to be rather expensive. I do try and buy at least one container a year.

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  These weren't cheap either, Linda. Supermarket buys never are. I'd usually pop down to one of the middle eastern shops nearer the city and get them when I'm stocking up on other "stuff". Funny how neighbourhoods are changing. Places - shops and restaurants - used to be "Indian" but whenever they change hands they now become middle eastern. I suppose it's typical immigration patterns - one community becomes more affluent and moves to the suburbs and a new community moves in.

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    I had the most wonderful fig tree that quite literally put out thousands of figs. Then last winter happened, and we had to cut it down to the base, but lo and behold, it seems to be growing back and even has some figs on the new, small branches. I miss standing under the fig tree, and just popping them in my mouth, one after the other. I'm the only one in the family who loves them, so I used to invite lots of friends over to pick to their heart's content.

                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                        My mother had one for the last decade but it grew so huge and so strong that it was doing damage to one of the upper floor bedrooms that hangs over the BBQ patio. So they cut it down and replaced with a peach/nectarine/something else tree. It's crazy, puts out multiple varieties of fruit.

                                                                                                                                                                                                                                                                                                        Anyway I'm sure your friends loved you. Figs are hard to come by, and expensive even in season. Hope it grows back to its mighty former self so you can keep enjoying them.

                                                                                                                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                                                                                                                          Coincidentally, a link to this article on figs in Pdx just landed in my mailbox: http://portlandfoodanddrink.com/local...

                                                                                                                                                                                                                                                                                                          It ends with a recipe for what sounds like a lovely fig salad, in case anyone with access to fresh figs needs WFD inspiration!

                                                                                                                                                                                                                                                                                                        2. re: roxlet

                                                                                                                                                                                                                                                                                                          we lived in northern italy (teensy town just south of torino/milano) for five months, and our hostess had a VERY productive fig tree, which was such a treat. I used a lot of them in various dishes, but many of them made it no further than my gaping maw.

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            As far as I was concerned, the tree that grew in Brooklyn was my grandmother's fig tree in the backyard. It produced fabulous figs, and I loved it as a child since you could just reach up and pick them. When we bought our house, one of the first things I did was to buy a fig tree, but it's difficult to find cultivars that survive in our zone. We're a little north of Brooklyn, and sometimes short distances can make a big difference when it comes to USDA growing zones...

                                                                                                                                                                                                                                                                                                    1. WFD: Speaking of banh mi... Hanoi grilled chicken banh mi, Stir-fried zucchini, COTC (Haha)

                                                                                                                                                                                                                                                                                                      The chicken recipe comes from the Andrea Nguyen cookbook and includes a short marinade for the chicken pieces in sugar/salt/pepper/lime juice/fish sauce/and I'll probably include some heat in the form of a chili or two. Then we'll use the indoor grill pan since Mr, Geo hasn't been too keen on outdoor grilling this Summer. All the usual fillers will be present: pickled cabbage, sliced scallion, sliced cucumber, cilantro sprigs, daikon and carrot pickle, sliced hot cherry peppers, a plain lettuce leaf or two, spicy hoisin, wasabi mayo in a fresh baguette.

                                                                                                                                                                                                                                                                                                      For the zucchini: garlic, ginger, green onions, bell peppers, garlic chili sauce, rice vinegar, light soy sauce. Just a simple stir-fry in peanut oil.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                                                                        No banh mi for dinner, but for lunch two days in row! First was a "nouveau" banh mi (I was about to shorten that down to initials but I think I shall refrain!). They do duck, short rib and other interesting variations. I got the roast pork, which was similar to the Chinese roast pork with crackling that I love. Very generous and tasty. Slight quibble on the conveyance unit, which was neither a "proper" banh mi bun nor a regular baguette and of somewhat questionable provenance. I picked whole grain (!) as I mistrusted the white version.

                                                                                                                                                                                                                                                                                                        Tomorrow will be lunch for the concrete demolition crew from our local banh mi pusher, er, supplier: a small convenience store with a banh mi lady working away at the back. I may have both the chicken and the nem nuong as I will deserve it after swinging a sledge and hurling chunks of concrete into a bin all morning... "breaking rocks in the hot sun...."

                                                                                                                                                                                                                                                                                                        WFD tonight is pan fried sole, asparagus (on sale for such a low price I couldn't resist even though it is not in season) and COTC that look like the first really good local stuff is finally arriving at a reasonable (40 cents a cob) price. This will be the SO's only dinner at home in 12 days so I thought I'd make it as unrestauranty and simple as possible.

                                                                                                                                                                                                                                                                                                      2. Decidedly pleasant weather these last few days in DC.

                                                                                                                                                                                                                                                                                                        Last night my hubby smoked a pork tenderloin, which we had with barbecue sauce and a leftover chopped salad of kale, heirloom tomatoes, cucumber, cooked basmati rice, green peas, and roasted almonds in a creamy miso-ginger vinaigrette.

                                                                                                                                                                                                                                                                                                        The previous night, we had the same salad with the rice and peas on the side and steamed jumbo shrimp with melted soy butter. There were supposed to have been seared tuna steaks, too, but our fish market failed us and the less-than-fresh tuna has to be returned.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                          Ugh. Bummer on the not-so-fresh tuna. :-(

                                                                                                                                                                                                                                                                                                        2. Last nite was waaaaaay to many pints of Guiness and a few bites of crappy pub food at, well, a local pub with friends. :-)

                                                                                                                                                                                                                                                                                                          Got home and made a lavash flatbread pizza to at least get a few veggies in me once home.

                                                                                                                                                                                                                                                                                                          Garlic, olive oil, fresh basil, slice tomatoes and provalone and mozz cheese. Baste crust with olive oil before baking.
                                                                                                                                                                                                                                                                                                          Quick and easy.

                                                                                                                                                                                                                                                                                                          Recycle pic of last time I made it as gourmanda can attest to. :-)
                                                                                                                                                                                                                                                                                                          And I was far to tired to do a pizza selfie. LOLZ.

                                                                                                                                                                                                                                                                                                          Toaster oven FTW!!!!!!!!!!!!

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                          1. re: jjjrfoodie

                                                                                                                                                                                                                                                                                                            Recycled pic or not, I can attest this is a damn fine meal! Made ours with Stone Fire naan from Costco but other accoutrements the same. It was delish last Saturday night, will be again tonight. Thanks, jjjr!

                                                                                                                                                                                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                                                                                                                                                                                              That looks so good... makes me wonder why I bother making homemade pizza crust all the time. Tomatoes, cheese, basil is the only pizza I want anymore. Yum.

                                                                                                                                                                                                                                                                                                            2. Haven't been around for a few weeks due to a rather stressful landlord situation that came about while trying to negotiate a new year's lease (the old one ends at the end of the month). Long story short, we're moving. But we've found a new place and things seem to be settling down a bit, at least as far as the drama is concerned (although there's still so much work to do -- packing and hauling and the the BF is going to try transplanting his beloved garden...)

                                                                                                                                                                                                                                                                                                              Anyway, I don't remember a lot of what we ate the last few weeks -- my head wasn't in it. Two nights ago (after signing the lease on our new place), we had veal chops with a sage-rosemary-olive oil rub (herbs from the garden), with a cucumber and tomato salad and some reheated linguine tossed with olive oil, garlic and parm. Last night was beef stroganoff with mushrooms, red pepper and marjoram. Sides were boiled, buttered Yukon golds and a mayoless coleslaw.

                                                                                                                                                                                                                                                                                                              Tonight will be either chicken green chile (our chile plants have been producing like craaazy) or chicken fajitas. Either one topped with a scoop of sour cream and served with rice, bacon-y pintos and flour tortillas.