What's For Dinner?

SkyChaser said:
That was unintentional...I had a shocking amount of peppers and onions left when I was plating mine so I just dumped them all on. But the peppers and onions were all fried, so I am not sure if it qualifies as healthy. :biggrin:
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If you call them "sautéed" rather than "fried" it makes them healthier. :thumbsup:
 
SkyChaser said:
That was unintentional...I had a shocking amount of peppers and onions left when I was plating mine so I just dumped them all on. But the peppers and onions were all fried, so I am not sure if it qualifies as healthy. :biggrin:
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Fair fair.

As a reference so you can see where I'm coming from as a midwesterner, I once made "spaghetti" for me and my then college girlfriend that has so much beef in it that she started crying and asked "where are the vegetables?". I think I used a quarter of an onion, 2-3 grape tomatoes, a pound and a quarter of ground beef, a full box of pasta and half a container of Parmesan cheese -- and even that felt excessively vegetable-y.
 
Drove past New Comiskey Park err US Cellular Field err Guaranteed Rate Field err Rate Field to eat one of the best burgers err not on Mondays, Detroit Style Pizza at a local Chicago brewery. Beer and pizza are good.

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SkyChaser said:
I like fries. I like gravy. I like cheese. I do not think I would want them together, so I guess it is a good thing I will probably never be a tourist to Canada...
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I too was skeptical but decided to try it in the interest of, um, science. It was surprisingly very good. French fries with cheese curds and brown gravy. If you have the chance, I say try it. You might be surprised. I was.
 
Saint Simon’s island, Georgia Sea and Grill

My bride had scallops over a medley of Sweet Potato, Farro, White Rice Peas, Wilted Spinach, and Basil Aioli.

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I had the blackened flounder over Charleston Gold Blue Crab Rice, Carrots, Green Onion, and Citrus Soy Aoili.

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GMascelli said:
Saint Simon’s island, Georgia Sea and Grill

My bride had scallops over a medley of Sweet Potato, Farro, White Rice Peas, Wilted Spinach, and Basil Aioli.

View attachment 145233

I had the blackened flounder over Charleston Gold Blue Crab Rice, Carrots, Green Onion, and Citrus Soy Aoili.

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Y'all were so close and didn't tell us?! Looks like a fancy dinner. :)
 
GMascelli said:
Saint Simon’s island, Georgia Sea and Grill

My bride had scallops over a medley of Sweet Potato, Farro, White Rice Peas, Wilted Spinach, and Basil Aioli.

View attachment 145233

I had the blackened flounder over Charleston Gold Blue Crab Rice, Carrots, Green Onion, and Citrus Soy Aoili.

View attachment 145232
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Next time you visit SSI, try the shrimp at Iguana’s.
 
If I'm gonna have BBQ with my sweet potato smoothie it darn well better be beeflike.

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(apparently it means "beefy")

Nauga,
whose final choice was squidlike
 
SkyChaser said:
Of course! It tastes so much better that way. :)


I am still working on getting the garden ready for that. ;)
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Basic grains (wheat, oats, etc) aren’t worth the trouble, find a local feed store that sells it by the 50 lb bag, it’s a commodity crop, it takes a lot of ground and work to raise 50 pounds of what can be bought for less than $10… what is in the feed store bags is the same as the tiny over priced bags in the grocery stores with MAYBE an extra step of running it over a screen and repacking, the exception to this rule is heritage varieties of barley (and only then worth it if you roast some, malt some, and brew it rather than cook it). The modern hybrid barley doesn’t produce the same flavor as the legacy/heritage varieties, and they are not available commercially. (The same can be said for most commercially grown hops, there is a local university research farm, the manager of it for over thirty years before he retired many many years ago was an extremely committed hobby brewer….I still have a good growth planting of hops I started with rhizomes I got from him, I still kick myself for not dedicating some land to preserve his barley seeds).
 
SkyChaser said:
I like fries. I like gravy. I like cheese. I do not think I would want them together, so I guess it is a good thing I will probably never be a tourist to Canada...
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We make it sometimes. I once made pulled pork on the same day, and added it to the pouting, mega yum.
 
SkyChaser said:
I like fries. I like gravy. I like cheese. I do not think I would want them together, so I guess it is a good thing I will probably never be a tourist to Canada...
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Two questions: Why would you not want to visit Canada, and how do you feel about tater tot casserole?
 
FormerHangie said:
Two questions: Why would you not want to visit Canada, and how do you feel about tater tot casserole?
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I would not want to visit Canada because
1. I have already spent most of my life freezing to death
2. I don't like cities but prefer to avoid bears as I am not in good enough shape to handle a caliber large enough to protect against bear
3. Their food sounds like what happens when your pantry is almost empty but a blizzard blew in yesterday and you aren't going anywhere for a week so you go diving in your chest freezer for whatever is left that halfway goes together
4. Unspecified other reasons that would take too long to write out at the moment

I am sure Canada is beautiful, but if I am skipping cities and risking bear, I will just head for the US Rockies and skip all the customs craziness. :biggrin:

As for tator tot casserole...it is heretical for someone of my heritage, but it also barely qualifies as food. Tator tots are yummy, in moderation. Half-soggy tator tots are not. There are so many other easy ways to make potatoes into warm, filling, and cheesy comfort food that it is almost a travesty to use them to top a can of cream of something soup with some ground beef stirred in.
 
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