What did you have for dinner?

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Joined Nov 5, 2007
Very simple, basic meal.

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Rigatoni with a mushroom cream sauce. Just look at the way the sauce clings to the ridges in the pasta, as the gods of cooking intended.

mjb.
 
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Joined Jan 16, 2012
Last night i got home really late, after 9. We were starving. I put water on to boil. Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender. Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat. Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt. added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this). Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking. Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.

NOT BAD!
Inspiring, thanks. j
 
213
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Joined Jan 9, 2019
Saw this on a TV cooking show..a clone?
Eggs benny on latkes..
Avec hollandaise (packaged, my bad) & homemade smoked Canadian/back bacon.
Actually tastes lighter than English muffins (probably more grease though).

Pseudo eggs benny.jpg
 
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Joined Jan 8, 2010
I need to start posting again...
But most of my dishes have been for the challenges or just be very simple.
Somehow it's a bit challenging to cook full meals at temperatures of 42-43 oC!
(around 110 F)
I have managed to get my beer brewing exercise going again though ;)
 
3,294
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Joined Jul 13, 2012
Somehow it's a bit challenging to cook full meals at temperatures of 42-43 oC! (around 110 F)

It half that here in upstate NY today - I'm not sure if it was a record I'll have to stay awake for the news at 10. And speaking of beer we're canning a batch of "Northern Comfort" a chocolate/coffee stout tomorrow. It's like a real desert beer and very tasty float with a scoop of ice cream. :emoji_beers:

Oh and I made Carbonara tonight as my wife is tired of leftovers. I'm taking a few meatloaf sammy's with me tomorrow - beef, pork, veal and venison and boy is it good.
 
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Joined Oct 24, 2021
Unfortunately, I was lazy and made my fiance make dinner, so hamburger helper it was!

Actually, it wasn't that bad. It filled me up either way :\
The last meal I had before my tastebuds went out was rather simple... It was Okayu. For those who don't know, it's a Japanese rice porridge like Congee. Mine had a base of Konbudashi and was lightly seasoned with garlic, soy sauce, and ginger. To top it off, there was also a little scrambled egg
 
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Joined Dec 30, 2020
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Apparently, I need bigger plates.
  • Strip steak - cooked in a cast iron, classic basting with butter, garlic and herbs
  • Oven roasted brussel sprouts - with olive oil, salt, balsamic glaze and fresh parmesean
  • Oven roasted potato wedges - seasoned with salt, pepper, garlic powder, onion powder and fresh thyme
 
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Joined May 5, 2010
I had a taste for Lebanese Kibbeh. I found a lamb leg portion in the freezer, so I made that and Pita bread. I made Fattoush Salad to go with it.
 

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3,294
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Joined Jul 13, 2012
I made a fairly simple meal with leftovers. I had some leftover bone in NY Strip from the other night so I cut it off the bone, did a mirepoix with shallot, celery, carrot and garlic. I sauteed that in evoo then added the bone, and seared then 4oz of red wine and when cooked off added a can of beef broth, some parsley and thyme and let that simmer till reduced by 1/3. Meanwhile I prepped some instant mashed potatoes, and opened a can of whole kernel corn. When the sauce was ready I added a corn starch slurry and let it thicken, added the sliced steak to heat through and made the mash. When everything was hot we ate. To tell the truth it was a delicious use of leftovers.
 
3,294
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Joined Jul 13, 2012
I shopped at Aldi today and picked up a piece of salmon for dinner. I love their salmon it's vac'd fresh and never frozen (so no good for sushi). The meat is firmer than frozen from the store. I skinned it and into a hot iron skillet with bacon drippin's and it was delicious. Had some leftover jasmine rice I added to sauteed onion, shallot and pepper to and some leftover corn that filled out the plate. I should have taken a picture the sear was perfect.
 
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Joined Jan 9, 2019
A repeat, Shoyu Chicken (b/s thighs), leftover store bought Vegetable Maki Sushi, my quick Cucumber Kimchi and steamed White Rice, ONO (that's Hawaiian for delicious)

What, no fried spam or mac/potato salad? ;-)
I miss Aloha brand Shoyu & fresh poke/pink ogo from the markets..
And the poi - 2 day old- in the bag. Can't make it the same here..sigh!
Will be back someday!
 
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5,022
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Joined Apr 24, 2011
What, no fried spam or mac/potato salad? ;-)
I miss Aloha brand Shoyu & fresh poke/pink ogo from the markets..
And the poi - 2 day old- in the bag. Can't make it the same here..sigh!
Will be back someday!
Spam I save for other "plate lunch style" meals ;)
I reserve my Copycat Zippy's Mac Salad for plates with some kind of fried Chicken,
like Kara`age :emoji_yum:
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or Chili Frank Plate
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I ONLY use Aloha brand Shoyu!
And I miss ALL of the food from back home, which is why I've taught myself to make alot of it.
 

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