Bear Down Wildcats

Breakfast for dinner is fantastic.

Love breakfast for dinner!

pokinmik wrote:Made breakfast for dinner last night. Waffles, crispy bacon, seasoned some potatoes in a pan, maple syrup drizzled over everything. Was delicious.

Did you drizzle the syrup over the bacon, too? When I do that, I obligingly say, "oops." Now my wife calls maple syrup "oops." Could you pass the oops? Kind of annoys me.

I remember one Thanksgiving eating pumpkin pie and, in reference to the can of whipped cream, my mother says, "Could you pass the 'ffffff fffffff?"

I said, "Call things by their name, not the sound that they make."

Haha. But yes I did pour syrup over the bacon, with pride even. It can get sticky but very much worth it.

I had "Kansas City bacon" while on vacation in Montana. Never heard of it. Cut like Canadian bacon, but tastes more like bacon than Canadian bacon.

In Vancouver, we wondered what bacon we'd get when ordering it. If you just say "bacon," you get American bacon.

At least we did.

In Canada I've asked about Canadian bacon but they've never heard of it. When I described it someone said, "Oh! Ham!"

gumby wrote:In Vancouver, we wondered what bacon we'd get when ordering it. If you just say "bacon," you get American bacon.
At least we did.

Longhorned wrote:In Canada I've asked about Canadian bacon but they've never heard of it. When I described it someone said, "Oh! Ham!"

The friendly Canadian GF, from Victoria, BC, confirms these statements. She'd never heard of "Canadian" bacon until she moved to the U.S.

BearDown89 wrote:

gumby wrote:In Vancouver, we wondered what bacon we'd get when ordering it. If you just say "bacon," you get American bacon.
At least we did.

Longhorned wrote:In Canada I've asked about Canadian bacon but they've never heard of it. When I described it someone said, "Oh! Ham!"

The friendly Canadian GF, from Victoria, BC, confirms these statements. She'd never heard of "Canadian" bacon until she moved to the U.S.

Ask her why they want credit for "American cheese" ("Canadian cheese").

Skinless, boneless, chicken cooked in a pan with seasonings. Rice (haven't decided what kind yet). Some type of veggie (haven't decided what kind yet).

pretty standard fare

Mussels, like you get in Brussels. "Mouxelles" I think they call them. Steamed in ale. Instead of frites, I'm doing buttery fingerling potatoes. And rockets with a olive oil, sherry vinegar, and Dijon mustard.

Longhorned wrote:Mussels, like you get in Brussels. "Mouxelles" I think they call them. Steamed in ale. Instead of frites, I'm doing buttery fingerling potatoes. And rockets with a olive oil, sherry vinegar, and Dijon mustard.

Finally had to look up "rockets" after several of your references. Arugula? I'd never heard that before and we use it all the time.

BearDown89 wrote:

Longhorned wrote:Mussels, like you get in Brussels. "Mouxelles" I think they call them. Steamed in ale. Instead of frites, I'm doing buttery fingerling potatoes. And rockets with a olive oil, sherry vinegar, and Dijon mustard.

Finally had to look up "rockets" after several of your references. Arugula? I'd never heard that before and we use it all the time.

"Arugula" seems pretentious. They don't call it that in Italy. "Arugula" is more Italian-sounding than "rucola." They're rockets. We can see why:

Ham & gruyere tart with a field greens salad topped with baked shrimp. Glass of Viognier to wash it down.

Home made tacos w/ salsa ranchera.

Picking up pizza from Coloradough pizza in Parker on the way back to Englewood. Looks awesome on yelp

Grilled chicken, rice pilaf and a frozen vegetable mix.

Longhorned wrote:Mussels, like you get in Brussels. "Mouxelles" I think they call them. Steamed in ale. Instead of frites, I'm doing buttery fingerling potatoes. And rockets with a olive oil, sherry vinegar, and Dijon mustard.

Moules in Francophone regions, Mossels in Flemish

Sidewinder wrote:

Longhorned wrote:Mussels, like you get in Brussels. "Mouxelles" I think they call them. Steamed in ale. Instead of frites, I'm doing buttery fingerling potatoes. And rockets with a olive oil, sherry vinegar, and Dijon mustard.

Moules in Francophone regions, Mossels in Flemish

Sidewinder you are indispensable.

Chicat wrote:Ham & gruyere tart with a field greens salad topped with baked shrimp. Glass of Viognier to wash it down.

We had that tart last night. 8 minutes at 400 degrees.

Just beer tonight.

azgreg wrote:Just beer tonight.

Drinkin' Dinner!! Well played, sir.

Longhorned wrote:

Chicat wrote:Ham & gruyere tart with a field greens salad topped with baked shrimp. Glass of Viognier to wash it down.

We had that tart last night. 8 minutes at 400 degrees.

10 at 450 on a cold pizza stone. The bottom gets really crisp while the cheese at the top keeps it's texture.

But Professor . . . does this mean that you don't make your own ham & gruyere tarts? If I were wearing pearls, I'd clutch them...

Chicat wrote:

Longhorned wrote:

Chicat wrote:Ham & gruyere tart with a field greens salad topped with baked shrimp. Glass of Viognier to wash it down.

We had that tart last night. 8 minutes at 400 degrees.

10 at 450 on a cold pizza stone. The bottom gets really crisp while the cheese at the top keeps it's texture.

Is that the Trader Joe's cooking instructions?

Sirloin burgers from Costco do the the early game time.

Merkin wrote:

Chicat wrote:10 at 450 on a cold pizza stone. The bottom gets really crisp while the cheese at the top keeps it's texture.

Is that the Trader Joe's cooking instructions?

Nope. They say 8-10 minutes at 375 on a baking sheet. Doing it that way gets you raw dough on the bottom and the cheese only melts a little at the top.

Longhorned wrote:

pokinmik wrote:Made breakfast for dinner last night. Waffles, crispy bacon, seasoned some potatoes in a pan, maple syrup drizzled over everything. Was delicious.

Did you drizzle the syrup over the bacon, too? When I do that, I obligingly say, "oops." Now my wife calls maple syrup "oops." Could you pass the oops? Kind of annoys me.

I remember one Thanksgiving eating pumpkin pie and, in reference to the can of whipped cream, my mother says, "Could you pass the 'ffffff fffffff?"

I said, "Call things by their name, not the sound that they make."

Well...I guess I gotta stop calling you **fart noise** then.

Also, I need to get me an inside oven thermometer. I just keep putting it off. Apparently the actual temperature of any given oven isn't the set temperature, and varies so much that recipes and instructions don't correspond to reality. I don't care if it means that I have to cook a frozen pizza a little higher and longer, but I don't want to mess up roasted chickens or geese or turkeys or whatever.

Longhorned wrote:I don't care if it means that I have to cook a frozen pizza

Tell me you are joking!

Merkin wrote:

Longhorned wrote:I don't care if it means that I have to cook a frozen pizza

Tell me you are joking!

About what? I love those TJ flammenkuchen or Alsatian Tart or whatever they're called. Not a crappy Tombstone pizza or whatever, but cooking-process-wise they're not dissimilar. Also, the TJ frozen pizzas imported from Italy are better than any pizza in Champaign-Urbana. I can make my own, but that would require a long-term trial-and-error to familiarize myself with the water here, or wherever I am. The dough and its wood-firing have been perfected in the TJ's imports.

Longhorned wrote:

Merkin wrote:

Longhorned wrote:I don't care if it means that I have to cook a frozen pizza

Tell me you are joking!

About what? I love those TJ flammenkuchen or Alsatian Tart or whatever they're called

My daughter loves TJ's frozen pizzas. Won't get them from anyplace else.

I actually do have a crappy Tombstone pizza in my freezer, since my son's GF likes them. But it's still there.

A fat boy move, but I like to make a sandwich by covering a hot TJ's pizza with rockets and folding over the edges to make a big, chompy, sandwich-like experience.

Are field greens like free range chickens. More humane?

Merkin wrote:

Longhorned wrote:

Merkin wrote:

Longhorned wrote:I don't care if it means that I have to cook a frozen pizza

Tell me you are joking!

About what? I love those TJ flammenkuchen or Alsatian Tart or whatever they're called

My daughter loves TJ's frozen pizzas. Won't get them from anyplace else.

I actually do have a crappy Tombstone pizza in my freezer, since my son's GF likes them. But it's still there.

I'm a master of the doctored-up frozen pizza. Something I learned from my dad when I was a kid. It started with your Tombstones, Tony's, Geno's and what have you, but now it has to be a "better" quality frozen pie from the freezer section. I always add garlic (fresh, roasted, flakes), generous olive oil, red onion, red bell pepper (roasted or fresh), mushrooms, extra meat, cheese, globs of goat cheese and drizzle with high-quality syrupy balsamic vinegar - whatever you have on hand. They're always an overloaded mess, but they're great.

Haven't tried the TJ's yet. Still haven't been to the TJ's that opened here, finally, early this Summer. I'll have to check it out just for this frozen pizza. Love 'em.

Longhorned wrote:A fat boy move, but I like to make a sandwich by covering a hot TJ's pizza with rockets and folding over the edges to make a big, chompy, sandwich-like experience.

You sir, have my unwavering respect.

A little dirty rice with peas and carrots.

Grilled chicken, mashed potatoes, coleslaw, buttermilk biscuits, salad, watermelon.

'Cause I'm proud to be an A-murican! Where at least I know I'm free......

black bean quinoa enchilada casserole thing.....

Bowl of beans and a crust of bread.

I took these beautiful limas called "Christmas beans":



I heat-soaked them while making a chicken stock. Then I cooked the beans in the stock with some pieces of parmesan to melt in there, and cooked some chopped sage in butter and salt and mixed that in with the beans. Grated parmesan over the bowls of beans. A crust of baguette on the side, and we were good to go. Now for some salad.

Never heard of those. What do they compare to?

Enjoy your fart-filled evening.

azgreg wrote:Never heard of those. What do they compare to?

They're really big, so they both hold together and become really creamy. Otherwise, they're like your basic butter bean or lima bean - same thing. I've still never grown to like the fresh green lima beans very much, but dried they're in a different world.

Chicat wrote:Enjoy your fart-filled evening.

Wish you were here.

Longhorned wrote:

Chicat wrote:Enjoy your fart-filled evening.

Wish you were here.

Me too. If only to save the parrot.

Chicat wrote:Grilled chicken, mashed potatoes, coleslaw, buttermilk biscuits, salad, watermelon.

'Cause I'm proud to be an A-murican! Where at least I know I'm free......

Sounds fantastic. As soon as I drop 20 pounds ... I'm gonna eat this and start putting it back on.

Keen-wah! Keen-wah!. How did we live without keen-wah! So what will be the next trend? Let's try to guess.

By the way, whatever happened to Steak-umm?

I actually really like quinoa...

i'm so un-murican

gumby wrote: By the way, whatever happened to Steak-umm?

Well, never gonna guess what I am making for dinner with Steak-Umms.

Grill up with some corn kernels in some butter or olive oil and caramelize them before adding the quinoa to the pan. It's just as good with frozen corn as it is fresh corn in August.

All kinds of leftovers with a fried egg on top.

Turkey burgers with fries.

Heat water to just before boiling while cooking bacon.

When bacon is done move it to plate and allow to cool until you can break it into bite sized pieces like big bacon bits.

When water is ready cook a chicken flavor cup of noodles with it.

Fry eggs until done with runny yolks.

Place bacon pieces on plate, top with strained cup of noodle. Just the noodle and the bits of veggie/chicken, not the water. Top with fried eggs and then season with Tabasco. Tits.