Back in the 70s, I knew a family who called that Puerto Rican toast, but I think it was an ethnic slur.

That doesn't sound much different than buttered toast, really.

I don't know. Toasted bread with a sheen of butter vs soft bread soaked and fried in a hot tub of bacon grease...

Infi has it right.
Fried bread is greasy. Toast is drier.

I thought this was the dinner thread?

Last night we had a chicken salad. It had crunchy iceberg lettuce with dried cranberries, mango, avocado, capsicum, grated cheese, spring onion, and of course roasted chicken. I used a lemon and garlic creamy dressing.

It was yummy.

Lettuce, cheese, spring onions & chicken.
Yup, sounds good to me. You can have the other ingredients ;)

I had shop-bought Mojito Chicken. It was originally £4.00, discounted to £1.50 (two portions) Bloody lovely. Am having the other portion for lunch today. With brown rice of course.

I've no idea what mojito chicken is, but it sounds good.

Tonight we're having a pasta dish with a spicy tomato sauce with chorizo. It's a bit of a fav here and always smells good cooking.

back on breakfast... or all day breakfast?

fried bread is only greasy if you do it wrong ( need fresh oil, medium to high heat ) or make the mistake of ordering it in a cafe.


p.s... last nights dinner... fresh made potato gnocci just swimming in butter and sage. :D

Last night I made steak sandwiches, with grilled onions, tomato, and worcestershire-mayonnaise. Asparagus on the side. Goddamn they were good.

Left over spag bol tonight.
And Mediterranean bread. Yummy.

Beef Mix 'N' Match Meatballs... Easy cheesey recipe.

fish n chips. homemade and so yummy. thanks, beest (he makes the best)

We're gonna have hamburgers tonight. I was thinking about doing a roast, but honestly, I can't be fucked. :)

I had salmon patties last night. And the night before...and the night before.

I can't seem to get enough of them. Also, they're easy and I haven't felt much like cooking.

Mostly I like them for the little round bones. :yum:

Mum & Dad are having fish tonight.
Pope Benedict says no meat on Fridays again. I think they'd rather he cleaned up the Church's act, but they tag along anyway.

I'll probably have beans on toast. Can't be arsed to cook.

Our burgers were good last night. :) In the end I think I put as much effort into making them yummy as I would have done with a roast, but the kids were probably happier with burgers.

Big-ass pot o' chili and cornbread.

Yummers!

NEED THAT!

Well.
Need that like I need oral sex.

A mouthful that I'd enjoy but won't help me lose weight and might make me feel bad afterwards.

I had that for dinner last night. It was awesome.

last nights diner was steak and potatoes

kinda.

http://www.kids-n-fun.com/Images/Kleuren/235.jpg

Burgers, corn on the cob.

I'm making this now so it will be ready for dinner time: http://gimmesomeoven.com/steak-soup-...ble-beef-soup/

Beef casserole. As in crock pot: beef potatoes carrots mushrooms onion seasoning herbs stock

I'm honestly not sure.
Chicken breasts defrosting in fridge.
Nice things on shopping list (onions, red peppers etc) but no idea what is planned.

Mum cooking tonight (obviously).
Slowly, slowly, trainee monkey, I have won her round to my way of cooking. Well, a bit. It is likely that she will be using some sort of marinade. Or at the very least a shake-bag of spices. I cook from scratch more than her, but she has been won over to sauces and spices.

We had roast pork and veges with the best gravy I've ever made. I decided to put in a bit more effort than usual, and took all the juices from the cooking pork plus the pan scrapings. I put them in a pot with a few cloves of garlic and a bit of extra stock (bovril) along with some salt, pepper and just a pinch of sugar. I cooked that down a bit, then added in a cup or so of champagne. After that I moved to the fry pan. I made a roux and then poured my sauce in along with some cream. After that, a good run through a sieve to get out the bits of garlic and stuff and we ended up with an extremely rich and tasty gravy. MmmmmMmmmm!

You have champagne and cream just hanging around?

Yeah - you know when I said you were welcome at mine any time?
Give me at least 48 hours notice, mmm-kay.

Sounds bloody good by the way.

Well I always have cream in the fridge, so it's a yes to that. I do often have champagne or sparkling wine around too, but we usually have a fair few different types of wine in the wine rack, for drinking or cooking.

We also have a fairly wide range of herbs and spices in the cupboard dried or fresh in the fridge. We also keep bones and stuff for making stock in the freezer.

It's part of our efforts to have a whole food diet as much as possible without going to extremes. Once you get your pantry sorted it's easy to replenish as you go, but it's taken us quite a while to get the kitchen to the stage where we feel quite confident that we can cook just about anything from scratch.

We're not the type of family that shops each day or every other day to cook specific meals, so that's part of it too. We buy in bulk to save money and freeze what we're not eating in the next couple of days.

The gravy was very yummy. I caught Aden drinking it out of the jug when he was cleaning up the kitchen. lol

I made a "rancher's pie" which is a shepherd's pie that uses left over steak instead of lamb and everyone knows that shepherds don't heard cows but rancher's do so that's the name I gave it.

Great comfort food and pretty easy to make which is good after a long week and weekend!

Whew. I have lost of herbs & spices and cupboard staples of pulses and dried stock and tinned veggies etc.
But you can bring the champers ;)

Chris, that sounds great to me right now.
I am about to have beans on toast!

I went out blackberrying about half an hour ago.
As I was walking back, carrying my healthy and free food, a man walked past from his car into his house carrying a KFC bag. I wanted to mug him. But that's illegal.

* Boneless, skinless chicken breast dredged in seasoned wheat germ and browned
* A 4-5 oz portabella mushroom sliced long ways and sauteed in garlic butter
* A fresh tomato sliced, with feta crumbled on top and a quick splash of a local greek salad dressing
* Vegetable-yet-to-be-named (could be roasted brussel sprouts, steamed broccoli or summer squash or carrots...or even something from a can :eek:). I'll see how I feel when I get to that point.

Cobb Salad. The ham is left over from earlier in the week, so all I have to do is boil the eggs and assemble. That's my favorite kind of prep time.

Mini-roast dinner.
Mum cooking.
I ate separately, but then I mostly do after the enormous row about her coughing at the dinner table.

Mum used the 15 minute seasoning on some lamb steaks/ chops. It was mint-based and yummy. They had the steaks but Mum said they were chewy and tasteless. I had the chops (because they were from the freezer and an afterthought!) and they were moist and delicious. Although you barely got a bite of meat out of either once fat and bone were accounted for. Hence my problem with lamb.

It was a HUGE dinner anyway - I put half the potatoes, carrots & peas aside for lunch tomorrow. I was intending to save half the lamb, but that would have been ridiculous. Might take a slice of cooked chicken from the fridge.

We had chicken satay last night. With saffron rice. It was good. :)

I think I'll drop by Wegman's after work. Last time I went, they had slabs of sushi grade raw tuna at the sushi bar. I need some more of that. I just wish they served beer like the one in Downingtown.

Had to move the older frozen chicken out of the freezer to make room for the new frozen chicken.

Browned the chicken, then had to figure out what to do with it ... found some orange marmalade in the cupboard, orange juice in the fridge, honeyed whiskey in the liquor cabinet, and for reasons that remain unclear, cinnamon in the spice drawer.

Cooked the chicken, reduced the sauce, did some rice and carrots for the sides.

yum!

I'm having pasta with sausage and ragu sauce with Pizza Seasoning from Penzey's

Moose balls!!! :eek::eek::eek:

Well, not those kind of balls, AKA Rocky Mountain Oysters but basically meatballs made with a large proportion of ground moose meat, some high grade beef or buffalo meat and some Italian sausage.

Mixed it up with some Italian style seasonings, garlic, egg and bread crumbs and made golf ball size meat balls. Rolled them in some bread crumbs for a crunch and fried in a pan of olive oil and then finished in the oven.

Great with pasta, rice or potatoes and moose is a lot like beef as far as taste, not too gamey.

Oh I forgot to add that I am using up last year's moose meat since my son shot a 1600 lb moose in Alaska and is planning on shipping some of it home along with about 100 lbs of King Salmon.

That is great Chris!

I never do anything special for dinner anymore and tonight wasn't different, but...

We had Ham steaks, mashed potatoes (fake) and broccoli - all made by Son2! His first dinner made solo in well over 2 years!


(Maybe this belongs in the proud parent thread)

We had tempura veges and thai style prawn cakes last night. It was yummy served with wasabi mayo.

Tonight I'm not sure, but it'll probably be something simple.

Might just have a cheese & onion cobs*.
I bought a pack of four today, not realising Mum already has six in the freezer.
So I can eat two fresh and freeze the other two, then take them into work for the next few days.

I only had a cuppasoup for lunch, so eating two isn't two piggy.

* crusty bread rolls.

It's cold and wet and snowing ... so it's time to get out the cauldron and make some ...

Stew.

Yes, I make a lot of stew.

Today we have Spice Drawer (I couldn't devote a cabinet to it, but I have more kitchen drawers than I know what to do with) Stew.

I had a pound of frozen stew beef that I defrosted about 3/4 of the way ... it's easier to cut those huge chunks into bite sized bits when there's still some freeze on it.

Browned the beef in a bit of oil (vegetable, it's what I had), and then took everything out of the spice drawer and threw some at it.

Okay, not quite everything. I didn't use the lemon peel, or anything containing salt, or any of the Emeril Essences, since I didn't want 'Asian' or 'Southwest' stew this time. I did use garlic powder, onion powder, onion pieces (yes, I had a real onion and real garlic, but they had gone funny on me and I didn't feel safe using either in food i actually intend to eat), basil, oregano, ginger, hot pepper flakes, black pepper, and my favorite cooking liquid, Wild Turkey American Honey. After much consideration, I decided not to use the cinnamon and nutmeg ... Don't gag. I have done this, and it's a really interesting flavor to bring into something savory.

The stew is yummy. And warming.

I have to get some cocoa going.

You and Pete are on the same wave length today as there is stew in the crock pot. Myself, I like stew very little. Boiled meat is teh ick, but I will compromise for the oh oh oh.

The trick is to let the meat do a lot of the cooking before you add the liquids ... it won't have that boily taste to it. Sear and brown the meat before you add the liquid. Nothing browns in the crock ... It just gets kind of uniformly gray. Another thing to watch is never really boil ... simmer for a long time, yeah.

I've been doing stews in my big-ass pot lately. I usually want food faster than the crockpot delivers it. For me, stew is done when the carrots reach the right stew-like consistency.

Ha! I'm with you. I made 8 quarts of wild mushroom & veggie soup today with whatever I had.
Considering I used stuff I had on hand and just winged it, I feel like I made 6 meals for two for basically nothing.
It was teh yummeh! Froze 4 quarts and gave one to my neighbor who has been begging me for some of my shrooms..

Wrong 'shrooms, dude.

Well not for me. This particular species is called Grifola frondosa. I have gotten more this year than I can ever recall. I have about 30-40 lbs vacuum sealed, labeled and frozen. I also dried a few this year for the first time. I've had a great season and at $20+ per lb. I can eat well and they haven't cost me a dime (other than driving to hike about for them)

Dazza made a really nice pasta with prawns and italian herbs and grilled capsicum and olives. A little chilli too. It was good. Even better that I didn't cook it.

Looks like a lot of us had the same idea - I made beef stew on a whim tonight :)

Tonight we had chilli beef and rice, with a side of corn chips and salsa all the way from Arizona, courtesy of my Cellar Secret Santa. It was teh YUMMMEH!!

Leftover Chinese from Mum & Dad's dinner earlier.
I'd been back to the school for the evening performance of the play, so I was hon-grey.

Nom nom nom, thanks very much.

Got the staff room buffet lunch tomorrow.
I am taking boxes for leftovers.
There will be LOTS.

Approx 30 staff @ £4 per head. And obviously no alcohol.
£120 of food to be eaten in 40 minutes...? No.
But the office staff fall between two stools. They are salaried, like the teachers; but like the TAs their wage is below average.
So they err on the side of caution and try to provide a mixture of quantity and quality.

Anyway, I'm off to Boots after school, but I finish at 19.00.
Just in time to work up an appetite for my second round :yum:

I have sesame chicken cucumber salad on it's way. never tried that. sounded interesting.

MB is making salmon with red potatoes, acorn squash and arugula. Nice and healthy, after the chicken wings and onion rings we had for apps at happy hour.

Wild rice with cranberries, chicken thighs with sweet chili sauce, and sauteed mushrooms. I really would have preferred the orange-honey sauce with the chicken, but I was too tired to bother mixing it up.

Tonight I had dinner on the table at 5pm prompt. I was so amazed. It was from-scratch spag bol with mushrooms and carrots as sides. Well penne, not spag -because Hector finds it easier with his braces, but.....

$5.00 for a large pizza. At least the company was great.

Awesome. A new favorite.

I had salmon for dinner, at Led Robster. :yum: We met up for mom's birthday.

Spicy Thai Peanut Noodles with broccoli and Asian-spiced chicken.

The noodles were leftover from a New Year's party last night, made the chicken late last week, and the broccoli was frozen but of uncertain provenance ... it's been up there a while, I think.