Dinner Tonight

Longhorned · Post by **Longhorned** » Sat May 09, 2015 3:09 pm

I had one of the best meals ever at a wedding in Philadelphia. It was a teriyaki sablefish.

Chicat · Post by **Chicat** » Sat May 09, 2015 5:36 pm

Dinner was disgusting.

Now they're doing the Electric Slide.

Fuck
This
Shit

azgreg · Post by **azgreg** » Sun May 10, 2015 5:59 pm

Pork loin, roasted red potatoes, and roasted heirloom carrots.

Longhorned · Post by **Longhorned** » Sun May 10, 2015 9:00 pm

Marcella Hazan's Sienese lemon chicken, pan-roasted potatoes, and salad.

Longhorned · Post by **Longhorned** » Mon May 11, 2015 3:49 pm

Longhorned wrote:Wow, you've got to try Mark Bittman's recipe for chicken sitr-fried with ketchup. Download the free ap (How to Cook Everything). I read his enthusiastic description 6 years ago but I never believed it. Finally I gave in and made it tonight. I almost cried when it was over, but then I decided to have seconds. Soooooo good.

Have it with steamed rice.

Redux. Couldn't stop thinking about it since the last time.

BearDown89 · Post by **BearDown89** » Tue May 12, 2015 8:27 am

A delicously simple mushroom, sour cream and a hint of fresh rosemary omelet. A perfectly composed nothing more nothing less type of dish from the talented GF.

Longhorned · Post by **Longhorned** » Sat May 16, 2015 3:09 pm

I salted and peppered two whole branzino fish and am marinating them for a couple hours in olive oil, lemon juice, a sprig of rosemary, and bread crumbs. Then I'll grill over charcoal with bay leaves thrown over the the burning charcoal. This is how you do it in Ravenna.

Gato Salvaje · Post by **Gato Salvaje** » Mon May 18, 2015 7:29 am

Continued on my quest to perfect my grilled octopus recipe. Adding honey to the marinade was exactly what it needed. It was excellent.

I ended up chopping it up finely and making Taquitos de Pulpo Asado

Fresh corn tortillas
Octopus
Finely chopped cabbage
Finely chopped tomato and onion
Media crema

I also tried the Alton brown method of grilling steaks right on the hot coals (mentioned in an earlier post) on Saturday. It came out fine enough, but I really don't see any adbantage to cooking this way. More of a party trick. I'll continue to use the grill as it was intended.

Longhorned · Post by **Longhorned** » Mon May 18, 2015 7:58 am

The octopus is now an official destination dinner in Nogales.

You're the first I've ever heard of who tried the steak on the charcoal. Thanks for the report. I just won't bother.

Longhorned · Post by **Longhorned** » Tue May 19, 2015 8:27 pm

Swordfish steaks with a sauce of olive oil, onion, celery, and capers. A Sicilian classic from a recipe by Marcella Hazan.

Longhorned · Post by **Longhorned** » Wed May 20, 2015 10:46 am

Chicken livers sauteed in wine and sage, celery and potatoes braised in olive oil and lemon juice. Marcella Hazan again.

scumdevils86 · Post by **scumdevils86** » Wed May 20, 2015 11:26 am

grilled pork tenderloin. not sure what i'll put on it yet.

Chicat · Post by **Chicat** » Wed May 20, 2015 8:03 pm

Longhorned · Post by **Longhorned** » Wed May 20, 2015 8:10 pm

Which is faker? That pork, or that head on that body?

Chicat · Post by **Chicat** » Wed May 20, 2015 8:14 pm

Not fake...

http://sf.eater.com/2014/12/4/7334011/m ... -noahs-ark

For the Michael Mina's Tailgate party on Thanksgiving Day, David Varley (the chef of Mina's RN74 Seattle) oversaw the creation of what's alternately being called "Lambpigcow" or "Roast Beast," consisting of a side of Wagyu beef rolled over a deboned parade of meat: 24 quail, 12 chickens, eight ducks, six turkeys, two lambs, and a pig, all stuffed with chestnut-turkey sausage.

Gato Salvaje · Post by **Gato Salvaje** » Thu May 21, 2015 6:31 am

Longhorned wrote:Which is faker? That pork, or that head on that body?

For a second I thought it was the Alien from the old Martian Chronicles mini series.

Gato Salvaje · Post by **Gato Salvaje** » Thu May 21, 2015 6:38 am

Chicat wrote:Not fake...

http://sf.eater.com/2014/12/4/7334011/m ... -noahs-ark

For the Michael Mina's Tailgate party on Thanksgiving Day, David Varley (the chef of Mina's RN74 Seattle) oversaw the creation of what's alternately being called "Lambpigcow" or "Roast Beast," consisting of a side of Wagyu beef rolled over a deboned parade of meat: 24 quail, 12 chickens, eight ducks, six turkeys, two lambs, and a pig, all stuffed with chestnut-turkey sausage.

Not a fan in any way of mixed meats. I feel like they all need their own special care and method in preparation to achieve perfection.

Chicat · Post by **Chicat** » Thu May 21, 2015 6:41 am

Gato Salvaje wrote:
Chicat wrote:Not fake...

http://sf.eater.com/2014/12/4/7334011/m ... -noahs-ark

For the Michael Mina's Tailgate party on Thanksgiving Day, David Varley (the chef of Mina's RN74 Seattle) oversaw the creation of what's alternately being called "Lambpigcow" or "Roast Beast," consisting of a side of Wagyu beef rolled over a deboned parade of meat: 24 quail, 12 chickens, eight ducks, six turkeys, two lambs, and a pig, all stuffed with chestnut-turkey sausage.
Not a fan in any way of mixed meats. I feel like they all need their own special care and method in preparation to achieve perfection.

Agreed. Everything probably just tasted like bland red meat. Especially since the stuff you'd want cooked through is on the inside and the meat you'd like to see medium to rare is on the outside.

Plus, how long would you have to roast that thing? Three days? And I can only imagine the size and impreciseness of the meat thermometer.

Longhorned · Post by **Longhorned** » Thu May 21, 2015 6:48 am

Chicat wrote:
Gato Salvaje wrote:
Chicat wrote:Not fake...

http://sf.eater.com/2014/12/4/7334011/m ... -noahs-ark

For the Michael Mina's Tailgate party on Thanksgiving Day, David Varley (the chef of Mina's RN74 Seattle) oversaw the creation of what's alternately being called "Lambpigcow" or "Roast Beast," consisting of a side of Wagyu beef rolled over a deboned parade of meat: 24 quail, 12 chickens, eight ducks, six turkeys, two lambs, and a pig, all stuffed with chestnut-turkey sausage.
Not a fan in any way of mixed meats. I feel like they all need their own special care and method in preparation to achieve perfection.
Agreed. Everything probably just tasted like bland red meat. Especially since the stuff you'd want cooked through is on the inside and the meat you'd like to see medium to rare is on the outside.

Plus, how long would you have to roast that thing? Three days? And I can only imagine the size and impreciseness of the meat thermometer.

I've still never tried "turducken" but it doesn't make any sense. Isn't the point of roasted duck to get that crisp outer skin? Why ruin a duck by surrounding it with a chicken and then stuffing both into an even less flavorful meat?

I don't even like mixed meats on a sandwich. l'll enjoy an Italian hoagie from time to time, but all those different cold cuts and salamis really do cancel each other out, and I usually just order a one-meat hoagie.

CalStateTempe · Post by **CalStateTempe** » Thu May 21, 2015 6:51 am

Anyone ever purchase a side of beef?

I'm talking go to the ranch, pick out your free range grass fed cow, fork over the $$$, and then pick it up several months down the line, butchered, vacuum sealed, and ready to go? Store the remainder in a meat freezer for several months of consumption?

I'm seriously thinking of doing this when I get to Sacramento.

Chicat · Post by **Chicat** » Thu May 21, 2015 6:52 am

CalStateTempe wrote:Anyone ever purchase a side of beef?

I'm talking go to the ranch, pick out your free range grass fed cow, fork over the $$$, and then pick it up several months down the line, butchered, vacuum sealed, and ready to go? Store the remainder in a meat freezer for several months of consumption?

I'm seriously thinking of doing this when I get to Sacramento.

Share it with your neighbors, even if you only get a quarter cow. You'll be shocked at how much meat you get.

Chicat · Post by **Chicat** » Thu May 21, 2015 6:55 am

Longhorned wrote:I've still never tried "turducken" but it doesn't make any sense. Isn't the point of roasted duck to get that crisp outer skin? Why ruin a duck by surrounding it with a chicken and then stuffing both into an even less flavorful meat?

Was the Turducken an invention from the vacuous mind of John Madden? Anyway, the first four letters are "TURD". No thanks...

Longhorned · Post by **Longhorned** » Thu May 21, 2015 7:01 am

CalStateTempe wrote:Anyone ever purchase a side of beef?

I'm talking go to the ranch, pick out your free range grass fed cow, fork over the $$$, and then pick it up several months down the line, butchered, vacuum sealed, and ready to go? Store the remainder in a meat freezer for several months of consumption?

I'm seriously thinking of doing this when I get to Sacramento.

I'd be afraid that if I did that, there would be some kind of storm with such an extensive power outage that would all thaw. And then I'd have to re-freeze it, which would screw with texture and taste, and then I'd have to try not to notice that all this meat that I'm eating for the next six months isn't as good as what I can buy from the Ralph's.

So I'd rather just get half a pig's worth of cured pork to enjoy through the winter. A big old leg of proscuitto, a cured loin, a long roll of pancetta, and jowls.

PieceOfMeat · Post by **PieceOfMeat** » Thu May 21, 2015 8:39 am

CalStateTempe wrote:Anyone ever purchase a side of beef?

I'm talking go to the ranch, pick out your free range grass fed cow, fork over the $$$, and then pick it up several months down the line, butchered, vacuum sealed, and ready to go? Store the remainder in a meat freezer for several months of consumption?

I'm seriously thinking of doing this when I get to Sacramento.

I've never done that. But I have seen a chest freezer stuffed full of beef from just a portion of a recently butchered cow. I was kinda surprised how much meat there was, and how little of the cow it actually represented.

After having tasted some of that meat at a barbeque (several times) I will say that straight from the ranch to a freezer tastes quite a bit different than the stuff in the grocery store.

Longhorned · Post by **Longhorned** » Thu May 21, 2015 1:34 pm

Picked up a pound of sashimi grade yellowtail. Making a carpaccio. Just the tuna, the juice of 4 lemons, salt, pepper, and a garnish of celery heart, olives, and capers. I'm going to put it in the freezer first to firm it up and make it nice and cold before I slice it.

ASUCatFan · Post by **ASUCatFan** » Thu May 21, 2015 7:14 pm

Grilled chicken, a grilled Portabella mushroom cap and some frozen vegetables. Again. Still delicious, though.

azgreg · Post by **azgreg** » Thu May 21, 2015 7:24 pm

Steak (that my wife murdered), baked red potatoes, and French cut green beans.

scumdevils86 · Post by **scumdevils86** » Thu May 21, 2015 7:37 pm

Had some leftover pancetta...cooked it up and put it in an egg salad sammich on good white bread. Mmm

azgreg · Post by **azgreg** » Fri May 22, 2015 5:52 am

CalStateTempe · Post by **CalStateTempe** » Fri May 22, 2015 6:06 am

Thanks for the tips! I'm actually thinking quarter cow, because right now I am the only meat eater in the family. Chi and POM, you echo what I've heard where the quarter cow is actually more meat than you think.

I hear you LH. Part of me wants to support local farmers, part of me wants to take a drive to the sticks for pick up, part of me wants to cut meat costs.

FTR...I'm looking for a hobby starting in the fall. I'm thinking of picking up hunting for 2016, primarily because I think it would be awesome to cook with game that I felled. I don't come from a hunting family, but my love of cooking and locavore tastes are pushing me in that direction.

BearDown89 · Post by **BearDown89** » Wed May 27, 2015 8:36 am

London Broil with a black pepper crust grilled to medium rare perfection on the Weber kettle.

Properly rested and sliced thinly on the bias.

Then I put salt and more pepper on it.

Then I dabbed it in an A-1/horseradish slurry.

Because that's the way I like it.

So all you a-hole steak purists can suck it.

With a kitchen sink salad dressed in my own thyme vinaigrette.

Longhorned · Post by **Longhorned** » Wed May 27, 2015 12:10 pm

Last night I followed Marcella Hazan's (and now Giuliano Hazan's) advice to use salmon for Sicilian and Italian fish recipes when in the U.S. I made a salmon alla stimpirata: olive oil, onions, celery, lovage, capers, vinegar.

Tonight I'm making Greek salad.

Longhorned · Post by **Longhorned** » Thu May 28, 2015 6:45 pm

Two whole branzino fish marinated in olive oil, lemon juice, and bread crumbs, and grilled over charcoal with some bread and salad.

CalStateTempe · Post by **CalStateTempe** » Fri May 29, 2015 5:33 am

Whats the deal with Branzino?

Why is it starting to garner such huge buzz?

azgreg · Post by **azgreg** » Fri May 29, 2015 8:50 am

If I have an egg on a cheeseburger is it then a breakfast item?

Longhorned · Post by **Longhorned** » Fri May 29, 2015 9:04 am

CalStateTempe wrote:Whats the deal with Branzino?

Why is it starting to garner such huge buzz?

Probably because it started going by an Italian name. People will trust anything that sounds Italian. It's the same fish as "loup de mer" and "European sea bass."

It's a pretty tasty fish. The great thing about it is that a whole fish weighs about one pound, so each person can sit down with a whole fish on his plate, like when you're in a restaurant somewhere along the Mediterranean. A 1-pound fish is totally manageable on a charcoal grill, and it's easy to marinate. How else can you do this? A trout? Sometimes you want to eat a whole fish from the sea.

Longhorned · Post by **Longhorned** » Fri May 29, 2015 9:06 am

azgreg wrote:If I have an egg on a cheeseburger is it then a breakfast item?

ghostwhitehorse · Post by **ghostwhitehorse** » Sun Jun 07, 2015 6:40 pm

Considering Chipotle has been featured on this thread. . . http://kitchenette.jezebel.com/chipotle ... 1709693174

On Friday, Chipotle announced they’d soon be offering sick days, paid vacation, and tuition reimbursement for all employees—not just salaried workers.

According to Nation’s Restaurant News, the new programs will begin July 1. While Chipotle has long offered these benefits to salaried employees, this is an interesting step towards treating fast food workers like actual human beings. Then again, Chipotle has recently shown a keen (and somewhat unique within the industry) awareness for which way the wind of public opinion is blowing, even when that public opinion is blowing due Stupid. McDonald’s moved somewhat in this direction earlier this year in allowing workers to accrue vacation time, but a) the employees had to have been with the company for a year to start racking it up, and more importantly, b) it only applied to non-franchise locations (corporate stores make up only a fraction of the total number of McDonald’s locations). Chipotle, fairly unusually within the industry, does not franchise.

BearDown89 · Post by **BearDown89** » Mon Jun 22, 2015 9:51 am

Father's Day dinner of ribs, beans, whole wheat pasta salad and corn on the cob courtesy of the GF and my middle daughter. Finger lickin' good. Had to floss and rinse my beard after. Washed it down with a couple of these Shiner Prickly Pear Lagers. Very dry with just a hint of the fruit - more in the nose than on the palette.

azgreg · Post by **azgreg** » Fri Jul 10, 2015 2:40 pm

Nothing to report now, but my camping trip this weekend reminds me that some of the best meals I've had were on camping trips.

scumdevils86 · Post by **scumdevils86** » Fri Jul 10, 2015 2:41 pm

london broil on the grill one night this weekend....also braised lamb should chops in wine and herbs

PieceOfMeat · Post by **PieceOfMeat** » Fri Jul 10, 2015 2:43 pm

Chicken noodle soup

Longhorned · Post by **Longhorned** » Fri Jul 10, 2015 2:52 pm

azgreg wrote:Nothing to report now, but my camping trip this weekend reminds me that some of the best meals I've had were on camping trips.

There's the question of eating outside (or "dining al fresco" for all of you snobbish jackasses). And then there's the question of eating outside in the fresh air of the woods. Just takes it all to a different level. As long is it isn't the freeze-dried pseudo-food at the end of a long hike.

Tonight: bucatini all'Amatriciana.

KaibabKat · Post by **KaibabKat** » Fri Jul 10, 2015 4:10 pm

Is that sorta like spaghetti with red sauce?

Longhorned · Post by **Longhorned** » Fri Jul 10, 2015 4:37 pm

Yes.

Anybody ever buy those $7 cans of imported Italian San Marzano tomatoes. They're awesome! Almost as good as those cans of Hunts tomatoes you get for 99 cents.

scumdevils86 · Post by **scumdevils86** » Fri Jul 10, 2015 4:51 pm

Longhorned wrote:Yes.

Anybody ever buy those $7 cans of imported Italian San Marzano tomatoes. They're awesome! Almost as good as those cans of Hunts tomatoes you get for 99 cents.

I buy the $1.99 sprouts brand san marzano tomatoes. makes me feel fancy without spending triple the amount.

Longhorned · Post by **Longhorned** » Fri Jul 10, 2015 5:38 pm

scumdevils86 wrote:
Longhorned wrote:Yes.

Anybody ever buy those $7 cans of imported Italian San Marzano tomatoes. They're awesome! Almost as good as those cans of Hunts tomatoes you get for 99 cents.
I buy the $1.99 sprouts brand san marzano tomatoes. makes me feel fancy without spending triple the amount.

I was at a "fine foods" store today and made due with the $7 can instead of making a special trip to the supermarket. I felt awful doing it because I've already concluded that Hunt's is the best canned tomato in the history of humankind.

Trader Joe's are awful. Hard, flavorless fruit floating in water.

ASUCatFan · Post by **ASUCatFan** » Sat Jul 11, 2015 7:08 pm

Spaghetti with homemade meat sauce, garlic bread, a salad and a bottle of Pinot Noir. Can't wait for it to be ready.

Longhorned · Post by **Longhorned** » Sat Jul 11, 2015 7:24 pm

Picked up some locally-made Amish cherry bratwürsts and potato salad. Grilled up the sausages and made a cucumber salad to go with. Cost: $7 for dinner for me and the wife. Spectacular.

scumdevils86 · Post by **scumdevils86** » Sat Jul 11, 2015 7:38 pm

Braised lamb with mashed potatoes and the red wine and herb gravy....marvelous

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