Dinner Tonight

azgreg · Post by **azgreg** » Wed Feb 25, 2015 6:50 pm

Chicat wrote:
azgreg wrote:
Chicat wrote:
azgreg wrote:Percocet and a couple of New Castles. Mmmm Mmmm.
I'm jealous.

Tonight I made homemade chicken nuggets with french fries and green beans. Or with pomme frits and haricot vert if you want to be a fancy pants about it.
I'm trying to deal with a frozen shoulder right now and it's kicking my ass.
Oh, I just assumed it was recreational.

That's just a pleasant side effect.

Reydituto · Post by **Reydituto** » Wed Feb 25, 2015 10:12 pm

BearDown89 wrote:the friendly Canadian GF

I want a friendly Canadian GF ... for dinner AND dessert ...

azgreg · Post by **azgreg** » Mon Mar 23, 2015 5:31 pm

Anybody have a nice season package for cod?

Longhorned · Post by **Longhorned** » Mon Mar 23, 2015 7:25 pm

azgreg wrote:Anybody have a nice season package for cod?

Five-spice powder with salt and pepper

salt, pepper, and mustard seed or coriander or cumin

Longhorned · Post by **Longhorned** » Mon Mar 23, 2015 7:27 pm

Papardelle with a sauce of shallots, ground chuck, chicken livers, and vermouth

Claytonia with balsamic vinegar and olive oil

Two kinds of cake

Chicat · Post by **Chicat** » Mon Mar 23, 2015 7:54 pm

Made a bok choy stir fry with carrots and mushrooms, served with sesame noodles and grilled Asian spiced chicken with a peanut sauce. Pretty damn good if I do say so myself...

azgreg · Post by **azgreg** » Tue Mar 24, 2015 8:22 pm

Left over corned beef and cabbage.

Chicat · Post by **Chicat** » Tue Mar 24, 2015 8:39 pm

Slow cooker bbq ribs, homemade mac & cheese, vegetable medley.

Longhorned · Post by **Longhorned** » Tue Mar 24, 2015 8:58 pm

Slice up Yucon Gold potatoes 1/8" thin and cook them in butter in a roasting pan at 425 degrees, turning them every 10 minutes for a half hour, until they're crisp. Then lay cod fillets over the potatoes for about 12 minutes at the same temperature. Serve with malt vinegar and the other condiments you know you want. Made a claytonia salad, too. That was tonight's dinner.

scumdevils86 · Post by **scumdevils86** » Tue Mar 24, 2015 9:47 pm

Pork chops and sauteed cabbage. Been sick with the mother of all colds since Thursday and couldn't spend more than 15 mins cooking without wanting to lay down.

Reydituto · Post by **Reydituto** » Wed Mar 25, 2015 12:40 am

Longhorned wrote:Slice up Yucon Gold potatoes 1/8" thin and cook them in butter in a roasting pan at 425 degrees, turning them every 10 minutes for a half hour, until they're crisp. Then lay cod fillets over the potatoes for about 12 minutes at the same temperature. Serve with malt vinegar and the other condiments you know you want. Made a claytonia salad, too. That was tonight's dinner.

Claytonia? That's the name of my new band!

Longhorned · Post by **Longhorned** » Wed Mar 25, 2015 8:10 pm

Squid stifado

Longhorned · Post by **Longhorned** » Thu Mar 26, 2015 2:21 pm

Penne with raw sushi-grade yellow tail tuna tossed with cherry tomatoes, grated lemon zest, basil, grilled onions, toasted pine nuts, and garum. On the table in time for the UNC-Wisconsin game.

PieceOfMeat · Post by **PieceOfMeat** » Thu Mar 26, 2015 5:48 pm

Cereal

Post by **UAdevil** » Thu Mar 26, 2015 5:58 pm

Fries topped with ranch, bacon, and melted Swiss cheese. Yum

Longhorned · Post by **Longhorned** » Fri Mar 27, 2015 3:08 pm

UAdevil wrote:Fries topped with ranch, bacon, and melted Swiss cheese. Yum

Well, yeah

CalStateTempe · Post by **CalStateTempe** » Fri Mar 27, 2015 5:01 pm

Some jerk chicken from the dive down the street with a side of hormones from the wife.

Longhorned · Post by **Longhorned** » Fri Mar 27, 2015 8:40 pm

Have you ever tried huitlacoche? It's a fungus that grows on ears of corn. In the U.S. and most countries, it's considered an agricultural disaster. In Mexico, it's a prized delicacy. Like truffles.

I tried it the first time tonight in a huitlacoche quesadilla. The stuff is unbelievably amazingly delicious. It blew my mind.

I had a second quesadilla with pumpkin blossoms. One of my favorites.

(Take out from a Mexico City taqueria)

Longhorned · Post by **Longhorned** » Sat Mar 28, 2015 10:23 am

I can't stop thinking about that huitlacoche. It's like mushrooms with armpit odor in a good way. It's in the rotation now.

PieceOfMeat · Post by **PieceOfMeat** » Sat Mar 28, 2015 6:43 pm

Ramen

Post by **UAdevil** » Sat Mar 28, 2015 6:51 pm

Longhorned wrote:I can't stop thinking about that huitlacoche. It's like mushrooms with armpit odor in a good way. It's in the rotation now.

Some of the best shit there is. Had some in an omelet near cozumel a few years ago. Yay fungus!

pokinmik · Post by **pokinmik** » Sat Mar 28, 2015 6:57 pm

I'm gonna attempt to eat the sorrows away. Making steak and eggs with toast and washing it down with a chocolate shake.

Salty · Post by **Salty** » Sat Mar 28, 2015 7:08 pm

Can you eat Badgers?

CalStateTempe · Post by **CalStateTempe** » Sat Mar 28, 2015 7:24 pm

Strawberries and a tortilla.

I think I'm getting sick.

ASUHATER! · Post by **ASUHATER!** » Sat Mar 28, 2015 7:25 pm

Went and filled up on barbacoa tacos and beans. Sigh.

gumby · Post by **gumby** » Sun Mar 29, 2015 11:18 am

Said, "fuck it," and ordered my guilty pleasure : broasted chicken at a local burger and shake joint. Picked it and returned to watch Notre Dame win. Well, the chicken was awesome.

Longhorned · Post by **Longhorned** » Sun Mar 29, 2015 1:08 pm

I wasn't cooking during the game obviously, so my wife was good enough to call in a pizza. It got delivered after the game ended. My wife put a couple of slices on a plate in front of me, which I didn't touch. Eventually I threw both pieces across the room.

She said, "Well there's still the rest of the pizza." She meant that I should try again and serve myself. I misunderstood it as an invitation. So I removed the rest of the pizza from the box and, sagging in my hands, hurled it across the room. It made a great splash of cheese, sauce, and broken crusts all over the floor, furniture, and wall.

As I cleaned and scrubbed, she said, "We don't throw pizza in this family." I could have begged to differ. I went hungry.

PieceOfMeat · Post by **PieceOfMeat** » Sun Mar 29, 2015 3:17 pm

That tale might be a bit too tall to be believed....

Oh, dinner tonight for me, toast.

azgreg · Post by **azgreg** » Sun Mar 29, 2015 3:22 pm

PieceOfMeat wrote:That tale might be a bit too tall to be believed....

Oh, dinner tonight for me, toast.

Is that you Elwood?

Longhorned · Post by **Longhorned** » Sun Mar 29, 2015 3:27 pm

PieceOfMeat wrote:That tale might be a bit too tall to be believed....

Oh, dinner tonight for me, toast.

Too tall because nobody would throw a pizza in sports-related anger? Or do you think there's something in my character that would prevent me in particular from throwing a pizza in sports-related anger?

PieceOfMeat · Post by **PieceOfMeat** » Sun Mar 29, 2015 3:31 pm

azgreg wrote:
PieceOfMeat wrote:That tale might be a bit too tall to be believed....

Oh, dinner tonight for me, toast.
Is that you Elwood?

If only I was that cool.

Unfortunately, my dinner was dictated by what my stomach could handle. Just barely handle.

Longhorned wrote:
PieceOfMeat wrote:That tale might be a bit too tall to be believed....

Oh, dinner tonight for me, toast.
Too tall because nobody would throw a pizza in sports-related anger? Or do you think there's something in my character that would prevent me in particular from throwing a pizza in sports-related anger?

Perhaps just the combination of events adding up to a bit too tall of a tale. Perhaps I'm just a dirty unbeliever. Who knows.

Longhorned · Post by **Longhorned** » Sun Mar 29, 2015 3:44 pm

I tried to provide photographic documentation, but I have absolutely no idea how to share Flickr photos on this message board.

Unless these links do anything. The first is my the last bit that I missed during the cleaning - the wheel of the parrot cage:

https://www.flickr.com/gp/92822145@N00/417r90

As for this second image, I don't know how else one could explain all of this uneaten pizza in the trash can:

https://www.flickr.com/gp/92822145@N00/0X6w9j

(along with this afternoon's hair buzz)

Frybry02 · Post by **Frybry02** » Sun Mar 29, 2015 3:50 pm

I am attempting to create PF Changs lettuce wraps.

Longhorned · Post by **Longhorned** » Sun Mar 29, 2015 5:05 pm

The wife left on business trip today, so I went and got myself corn smut again (huitlacoche). It's like a song that you want to keep playing over and over again.

They're actually tumors made up of the corn cells, fungus, and spores. Absolutely delicious.

Had it in a quesadilla, along with a tlacoyo, and a Negra Modelo.

PieceOfMeat · Post by **PieceOfMeat** » Mon Mar 30, 2015 1:40 am

Longhorned wrote:I tried to provide photographic documentation, but I have absolutely no idea how to share Flickr photos on this message board.

Unless these links do anything. The first is my the last bit that I missed during the cleaning - the wheel of the parrot cage:

https://www.flickr.com/gp/92822145@N00/417r90

As for this second image, I don't know how else one could explain all of this uneaten pizza in the trash can:

https://www.flickr.com/gp/92822145@N00/0X6w9j

(along with this afternoon's hair buzz)

Indeed, it appears I was just the dirty unbeliever.

At times I forget that your life is more amazing than my fiction. I'll try not to forget that in the future.

p.s., that corn smut doesn't look appetizing to me

Longhorned · Post by **Longhorned** » Mon Mar 30, 2015 5:35 am

Thank you for not believing the bad stuff about me.

From what I've read, corn smut has an image problem outside Mexico, and its visual appearance and the fact that it's considered a corn disease don't help. Farmers in the U.S. fear it. Farmers in Mexico take steps to help ensure their corn gets it. Apparently, some chefs in the U.S. call them "corn truffles" to emphasize their value and positive aspects.

Chicat · Post by **Chicat** » Mon Mar 30, 2015 6:48 am

I often wonder about the history of food. Where it came from, how was it first prepared/discovered.

Looking at those corn tumors, I'm guessing the catalyst for it's introduction to the human food chain was starvation. Like they tried that corn right before they were about to kill and eat the third born male from the family that pulled the short straw.

"C'mon guys! You don't want to eat me! I'm all stringy and lacking any kind of muscle. How about if we just try the diseased corn. If we all start puking, THEN you can eat me."

Longhorned · Post by **Longhorned** » Mon Mar 30, 2015 7:56 am

Chicat wrote:I often wonder about the history of food. Where it came from, how was it first prepared/discovered.

Looking at those corn tumors, I'm guessing the catalyst for it's introduction to the human food chain was starvation. Like they tried that corn right before they were about to kill and eat the third born male from the family that pulled the short straw.

"C'mon guys! You don't want to eat me! I'm all stringy and lacking any kind of muscle. How about if we just try the diseased corn. If we all start puking, THEN you can eat me."

I think all goes down the way barbecue did. The established class takes the obvious good stuff, and leaves the rest to the unjustly enslaved and disenfranchised. And that's when the real people show the man just how incapable and undeserving he is outside the accident of his own parents. Now we're all listening to the blues, scarfing down ribs, and eating corn smut. Or should be.

Longhorned · Post by **Longhorned** » Mon Mar 30, 2015 4:56 pm

Filet-O-Fish (finally!). Actually two of them. With french fries. And a Diet Coke. Couldn't be more pleased.

Chicat · Post by **Chicat** » Mon Mar 30, 2015 5:51 pm

Chicken fajitas with lime cilantro rice. No corn tumors though.

scumdevils86 · Post by **scumdevils86** » Mon Mar 30, 2015 6:10 pm

Italian "stir fry". hot Italian chicken sausage with asparagus, red onion, garlic, bell pepper, yellow squash, zucchini, tomato, mushrooms, fresh basil, chili flakes, Italian seasoning, garlic, lemon juice and a splash of good balsamic. All sauteed together in one happy pot with some parmesan on top

Longhorned · Post by **Longhorned** » Mon Mar 30, 2015 6:13 pm

scumdevils86 wrote:Italian "stir fry". hot Italian chicken sausage with asparagus, red onion, garlic, bell pepper, yellow squash, zucchini, tomato, mushrooms, fresh basil, chili flakes, Italian seasoning, garlic, lemon juice and a splash of good balsamic. All sauteed together in one happy pot with some parmesan on top

With bread? Nothing starchy?

scumdevils86 · Post by **scumdevils86** » Mon Mar 30, 2015 6:16 pm

Longhorned wrote:
scumdevils86 wrote:Italian "stir fry". hot Italian chicken sausage with asparagus, red onion, garlic, bell pepper, yellow squash, zucchini, tomato, mushrooms, fresh basil, chili flakes, Italian seasoning, garlic, lemon juice and a splash of good balsamic. All sauteed together in one happy pot with some parmesan on top
With bread? Nothing starchy?

Nope. Its pretty healthy when I make it this way. Just a tablespoon or 2 of oil and the chicken sausage plus a ton of veggies. I would prefer pasta or bread of course but it is a filling meal without.

azgreg · Post by **azgreg** » Mon Mar 30, 2015 6:21 pm

Basic chicken and rice with mixed vegetables.

BearDown89 · Post by **BearDown89** » Tue Mar 31, 2015 8:13 am

Longhorned wrote:The wife left on business trip today, so I went and got myself corn smut again (huitlacoche). It's like a song that you want to keep playing over and over again.

They're actually tumors made up of the corn cells, fungus, and spores. Absolutely delicious.

Had it in a quesadilla, along with a tlacoyo, and a Negra Modelo.

Funny, I read this post yesterday. Sounded vaguely familiar. Go to the gym and turn on the tv on the elyptical trainer and tune in the Travel Channel. Bizarre Foods in Baja. Zimmern is at a restaurant in Tijuana called La Differencia eating huitlacoche tacos and raving about it. Looked exactly like the pictures you posted. All chopped up and sauteed for tacos. Looks nasty as hell, but I'd give a try based on the I love moldy cheese theory so why not . . . I've probably seen the episode before, but what an odd coincidence to come across it a couple hours after reading this post.

BearDown89 · Post by **BearDown89** » Tue Mar 31, 2015 8:36 am

As for dinner last night, pot stickers. I've a penchant for doctoring up crappy frozen food - pizza, Totinos pizza rolls, frozen burritos and the like. Olive oil, fresh garlic and the dregs of the vegetable crisper do wonders.

I found a bag of Ling Ling's pot stickers in the freezer last night. Brown them up in oil per package directions. Add a ton of minched garlic and ginger, maybe some onion and colorful mini bell peppers, mushrooms. Whatever you have, doesn't matter. Then add some boxed chicken broth, cover and steam according to directions. Let that reduce down a bit. Then add the soy sauce from the packets in the bag. If you have some stirfry or peanut sauce in the fridge, hoisin, whatever add that. Add some heat if you like - chili flakes, chili sauce, Siracha. Once that's all reduced and you have a nice sauce, plate or bowl the pot stickers, pour the pan sauce over and sprinkle with sesame seeds. Then, and this is critical for crunch and presentation, garnish generously with fresh green onions chopped on the diagonal. Then try and catch those little bastards with chop sticks. Delicious.

azgreg · Post by **azgreg** » Tue Mar 31, 2015 8:57 am

2,000 lbs. of minced garlic and ginger seems extreme.

BearDown89 · Post by **BearDown89** » Tue Mar 31, 2015 9:20 am

azgreg wrote:2,000 lbs. of minced garlic and ginger seems extreme.

I do tend to be heavy-handed on the garlic. No such thing as too much in my book.

Longhorned · Post by **Longhorned** » Tue Mar 31, 2015 10:34 am

Way to cook it up, BearDown89! Mass-produced foods are totally a legit cooking ingredient.

As for the huitlacoche, it's a food for everybody, not just an adventurous travel eater like BearDown89. It isn't strange, you don't have to "develop a taste for it", and it isn't sophisticated. It's just straight-on one of the great foods you've never tried. It's directly in everyone's taste profile already, at the level of comfort food.

BearDown89 · Post by **BearDown89** » Tue Mar 31, 2015 10:47 am

Longhorned wrote:Way to cook it up, BearDown89! Mass-produced foods are totally a legit cooking ingredient.

As for the huitlacoche, it's a food for everybody, not just an adventurous travel eater like BearDown89. It isn't strange, you don't have to "develop a taste for it", and it isn't sophisticated. It's just straight-on one of the great foods you've never tried. It's directly in everyone's taste profile already, at the level of comfort food.

Where do you find it? I'm certain the Albertson's here isn't going to have it in the produce section. Mexican market? Several of those around. Then how did you prep it? Just chop it up and sautee and use it like any old taco/quesadilla/burrito filling with fixins'?

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