Dinner Tonight

scumdevils86 · Post by **scumdevils86** » Thu Jun 29, 2017 4:24 pm

That's what I've been reading.

scumdevils86 · Post by **scumdevils86** » Sun Jul 09, 2017 8:35 pm

Last night was pork and shiitake lo mein and tonight a potato, spinach, caramelized onion and goat cheese quiche. All from scratch.

Longhorned · Post by **Longhorned** » Fri Jul 21, 2017 4:52 pm

Delivery pizza, ate too many slices. Oh well, silent inner appoology.

Longhorned · Post by **Longhorned** » Sun Jul 23, 2017 7:05 pm

Boiled broccoli

Rice

scumdevils86 · Post by **scumdevils86** » Sun Jul 23, 2017 8:53 pm

Meatloaf sandwich with homemade sesame buns and a mayo ketchup sauce. Roasted carrots.

ASUHATER! · Post by **ASUHATER!** » Sun Jul 23, 2017 9:08 pm

Hatch green chilie BBQ grilled chicken thighs

Longhorned · Post by **Longhorned** » Mon Jul 24, 2017 8:06 am

That pork chile verde recipe for the pressure cooker, by the way. The one by Kenji Lopez-Alt. Wow. When we returned to it two nights later, I did it as green chile burros, swiming in the sauce and with the cheese melted over the top. It was like being in Arizona.

Longhorned · Post by **Longhorned** » Wed Jul 26, 2017 4:03 pm

That time of year! Giuliano Hazan's spaghetti with cantaloup sauce.

For the record, the 15-month-old overate herself into a trance. First time taking seconds. First time taking thirds. I'll call her a fan.

ASUCatFan · Post by **ASUCatFan** » Sun Jul 30, 2017 9:05 pm

I made the Goulash recipe from my Anthony Bourdain cookbook.

Holy fuck, it was good.

azgreg · Post by **azgreg** » Mon Jul 31, 2017 8:17 pm

For some reason I'm craving a burrito.

scumdevils86 · Post by **scumdevils86** » Mon Jul 31, 2017 8:25 pm

Went to Mariscos Chihuahua for the wife's bday.

Oysters
Smoked marlin tacos
Camarones culichi (Shrimp sautéed in our house spices served in a creamy green sauce)

Longhorned · Post by **Longhorned** » Wed Aug 02, 2017 2:15 pm

Danish curry chicken

scumdevils86 · Post by **scumdevils86** » Sun Aug 06, 2017 9:50 pm

Bacon, sweet corn and potato chowder

wyo-cat · Post by **wyo-cat** » Sat Aug 12, 2017 9:21 am

I mixed up Kenji's smash burgers. I smashed them with a saucier pan to about 6" diameter. They are like Freddy's at that point, thin and crispy. I started making no knead artisan buns Wednesday night so they had an extra day of fermenting for flavor - almost sourdough-ish.

Very good.

BTW, the left over buns made awesome egg sandwiches the next day.

ASUHATER! · Post by **ASUHATER!** » Fri Sep 08, 2017 4:27 pm

Saffron risotto with Italian herbs, parmesan, roasted corn and oven crisped prosciutto

EOCT · Post by **EOCT** » Sat Sep 09, 2017 11:49 am

Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.

Longhorned · Post by **Longhorned** » Sun Sep 10, 2017 7:02 pm

EOCT wrote:Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.

Where do you source your paramecia? I need them dried and fermented. I gave up and substituted krill paste.

EOCT · Post by **EOCT** » Mon Sep 11, 2017 2:00 pm

Longhorned wrote:
EOCT wrote:Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.
Where do you source your paramecia? I need them dried and fermented. I gave up and substituted krill paste.

No, no LH----not the Devil Fruit(user pics, http://onepiece.wikia.com/wiki/Paramecia" target="_blank)

The protozoans. I capture them leaving out an opened box of Animal Crackers. The guys walk in for a snack. About a week later, I remove the elephants(paramecium like them best), crush them finely and sprinkle over the squash. Recipes call for removing the paramecium's cilia first-----but my paring knife is too large.

Back to what this thread is about. What you having for dinner tonight?

Longhorned · Post by **Longhorned** » Mon Sep 11, 2017 4:39 pm

Have I got a pairing knife for you, EOCT.

Marcella Hazan's butter tomato and onion sauce with rigatoni. She's right: don't add the onion to hot fat. Let it all heat together.

Longhorned · Post by **Longhorned** » Tue Sep 12, 2017 5:36 pm

Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

azgreg · Post by **azgreg** » Tue Sep 12, 2017 6:25 pm

Spaghetti.

wyo-cat · Post by **wyo-cat** » Tue Sep 12, 2017 8:35 pm

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

Canned or dry beans?

Junior · Post by **Junior** » Wed Sep 13, 2017 9:08 am

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

Longhorned · Post by **Longhorned** » Wed Sep 13, 2017 11:08 am

wyo-cat wrote:
Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?
Canned or dry beans?

From dry and finally ending as refried beans. Though I'm not opposed to starting with canned pintos, especially when the end result is mashed and cooked in fat.

But growing up, I suspect my mom's was from a can of Rosarita refried beans, and my abuela's like I make it now.

Longhorned · Post by **Longhorned** » Wed Sep 13, 2017 11:10 am

Junior wrote:
Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?
No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

I've never had a homemade chimichanga.

scumdevils86 · Post by **scumdevils86** » Wed Sep 13, 2017 11:26 am

Tonight I'm stuffing a pork tenderloin with pastrami, Swiss, caraway, sauerkraut and thousand island and roasting it with butter roasted cabbage on the side

BearDown89 · Post by **BearDown89** » Wed Sep 13, 2017 11:56 am

Longhorned wrote:
Junior wrote:
Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?
No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.
I've never had a homemade chimichanga.

You don't have to deep fry it, but brown that burrito in a pan with some fat and you'll be close enough.

Loved bean burros/chimis as a kid, and my kids (pretty much grown) did too. They still order them to this day.

scumdevils86 · Post by **scumdevils86** » Wed Sep 13, 2017 12:10 pm

I always have green chile chicken and rice burritos or beef and bean burritos stocked up in my deep freezer that I make every couple of months. Lots of times I'll brush them with a little butter and warm them up/toast them in the toaster oven sobits like a chimichanga.

Junior · Post by **Junior** » Wed Sep 13, 2017 2:38 pm

BearDown89 wrote:
Longhorned wrote:
Junior wrote:
Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?
No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.
I've never had a homemade chimichanga.
You don't have to deep fry it, but brown that burrito in a pan with some fat and you'll be close enough.

Loved bean burros/chimis as a kid, and my kids (pretty much grown) did too. They still order them to this day.

That is exactly how she did it, put that bad boy in a cast iron pan and brown it to perfection.

scumdevils86 · Post by **scumdevils86** » Sun Sep 24, 2017 6:53 pm

Browned a pork tenderloin in a pan then added a sauce of pineapple juice, lime juice, molasses, brown sugar, cumin, jalapeno and cayenne. Let the sauce reduce down to a nice syrupy glaze whole the pork finished cooking. Simple salad with low fat peanut dressing on the side.

Longhorned · Post by **Longhorned** » Sun Sep 24, 2017 7:49 pm

Porchetta and provelone sandwich on ciabatta, pressed

Longhorned · Post by **Longhorned** » Mon Sep 25, 2017 6:57 pm

Out to dinner: carne asada

A good carne asada will set you back $14. But maybe as good as any bone-in ribeye.

wyo-cat · Post by **wyo-cat** » Mon Sep 25, 2017 7:32 pm

I've been doing carne asada with skirt steaks cooked directly on lump mesquite coal with only salt. Alton Brown meet Sonorense.

Longhorned · Post by **Longhorned** » Mon Oct 16, 2017 7:34 pm

If you're American, make Chinese food at home. I took a stab at beef with broccoli without looking at a recipe. That was a damn good beef with broccoli.

And I can't believe how good rice is in the Instant Pot.

scumdevils86 · Post by **scumdevils86** » Mon Oct 16, 2017 7:37 pm

I went and bought a lot of new key Chinese ingredients lately. Bean paste, shaoxing wine, black vinegar, dark soy sauce etc. Really has bumped up the quality of even basic stir fries

azgreg · Post by **azgreg** » Wed Oct 18, 2017 7:28 pm

BearDown89 · Post by **BearDown89** » Thu Oct 19, 2017 9:10 am

azgreg wrote:

Not a big fan of corn in general, plus the general connotation there in that presentation is pretty aggressive . . .

Longhorned · Post by **Longhorned** » Sat Nov 25, 2017 9:23 pm

Noodles in gravy over mashed potatoes, where have you been my whole life?

CalStateTempe · Post by **CalStateTempe** » Sat Nov 25, 2017 11:22 pm

Pea soup andersons in santa nella.

Yum yum yum yum yum!

azgreg · Post by **azgreg** » Sun Dec 03, 2017 7:06 pm

Crock pot beef stew, biscuits, and a couple of bottles of Stone IPA.

scumdevils86 · Post by **scumdevils86** » Sun Dec 31, 2017 10:29 am

Got a belated Xmas present from my dad...an anova sous vide water circulator.

Cooking a 4 lb stuffed pork loin roast this afternoon using it. Wish me luck!

CalStateTempe · Post by **CalStateTempe** » Sun Dec 31, 2017 11:02 am

Nice scum, let's us know how it goes! Would love to add something like this to my arsenal

BearDown89 · Post by **BearDown89** » Sat Jan 06, 2018 10:17 pm

Two months post domestic reorganization. Settling into Bachelorhood 2.0 and cooking a lot. Been updating and upgrading my kit in the kitchen.

Tonight I broke in a new freshly seasoned 12" cast iron pan. Good deal on New Yorks at the grocery. Seasoned with generous dried garlic, big grind black pepper and pink salt. Two minutes a side on med-high gas using avocado oil followed by five minutes in the oven at 450. Rested under foil with a big dollop of garlic-thyme butter for seven or eight minutes. Crisp romaine side salad with a dry shaved parmesan and creamy balsamic.

Cracked a bottle of spicy old vine zin and nailed the first steak in the new pad. Rare to medium rare with a nice crust and juicy as, well . . . Running low on zin and that half a gummy from Oregon is doing its thing. Probably inevitable that I'll eat the other half before long.

Full sports day on the couch including a nap from the 2nd through 3rd quarters of the Titans game. Mariota gets his first playoff win. Good for him. Always liked that kid. Finally watched Bagley III play. Not happy about the Cats showing today, but I'm pleased to hear Miller admit it's up to him to get all this talent he's had working. Excited for a new football coach.

Peace fellas.

Longhorned · Post by **Longhorned** » Tue Jan 09, 2018 6:56 pm

Great stuff, BD89.

Tonight: Mark Bittman's stir-fried chicken with ketchup. One of my favorite meals.

Longhorned · Post by **Longhorned** » Wed Jan 17, 2018 6:04 pm

Fried rice with banana sauce.

UAEebs86 · Post by **UAEebs86** » Wed Jan 17, 2018 6:58 pm

Grilled cheese and tomato soup

scumdevils86 · Post by **scumdevils86** » Wed Jan 17, 2018 7:12 pm

Spaghetti squash enchilada boats. Diet time.

Longhorned · Post by **Longhorned** » Thu Jan 18, 2018 6:13 pm

Mole poblano over chicken and quesadillas. I used a paste: Hernán. If I'd have made that from scratch over 2 full days in the kitchen, there would be no bearing my haughty looks. It was amazing.

Merkin · Post by **Merkin** » Thu Jan 18, 2018 7:09 pm

TucsonClip wrote:
Longhorned wrote:Large Chicago-style pizza, thin crust, tavern-cut, with sausage.

The only way to cut a pizza, IMO. Meaning, I pretty much only eat traditional or thin.

That's how I grew up eating pizza. Not really a crust fan, so the crustless pieces in the middle were just so more delicious.

Longhorned · Post by **Longhorned** » Thu Jan 18, 2018 7:10 pm

Merkin wrote:
TucsonClip wrote:
Longhorned wrote:Large Chicago-style pizza, thin crust, tavern-cut, with sausage.

The only way to cut a pizza, IMO. Meaning, I pretty much only eat traditional or thin.
That's how I grew up eating pizza. Not really a crust fan, so the crustless pieces in the middle were just so more delicious.

And yet everyone fights over the outside pieces.

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