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Author Topic: Tonight's dinner selection:  (Read 142411 times)

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John Shaw

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Re: Tonight's dinner selection:
« Reply #540 on: March 04, 2009, 03:46:06 PM »

cool

 8)

i prefer annoying and loud mouth but that will do

looks like i will live in the rubber room from now on thanks to your praise.

No, you will be fucking BANNED. We can't just shithead you anymore.

Do you even read?

so be it.

yes i read.

not everything though, i am not as talented as you are.

thank god i do not have your temper.

for then my life would be a living hell.

You just. Don't. Get it, do you?

Stop fucking spamming and there aren't any problems. Period.

If you continue to spam, I am going to ban you. Permanently. DO YOU UNDERSTAND?

STOP. FUCKING. SPAMMING. YOU. FUCKING. INGRATE. SPAMMER.
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Laetitia

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Re: Tonight's dinner selection:
« Reply #541 on: March 04, 2009, 05:01:28 PM »

I'm roasting a free-range, never any hormones, all that good stuff chicken.
Mashed garlic potatoes & parsnips, petite peas.

Sounds healthy, yes?

At least until I mention this meal will take two full sticks of butter, and a pint of heavy cream.
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Elitist Bitch

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Re: Tonight's dinner selection:
« Reply #542 on: March 04, 2009, 05:17:28 PM »

Now that sounds like some good eating.
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Laetitia

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Re: Tonight's dinner selection:
« Reply #543 on: March 04, 2009, 09:07:32 PM »

Now that sounds like some good eating.

It was.

Trussed the bird and browned the skin in butter over high heat, then tossed chunks of butternut squash, sliced onion and garlic cloves in the pan & set the chicken on top of it.
Sea salt, fresh cracked pepper and a cup of white wine, then popped in the oven for an hour while fixing the potatoes/parsnips and peas.
Boiled down the pan drippings with tarragon and a pat of butter while the bird rested, before slicing.

I only had a bite of the chicken, but it was damn near perfect. The squash, onions and garlic were to die for.

OMG. I think I'm salivating, just talking about it. I'm not even hungry.

----
Unfortunately, it's time for the icky part - breaking down the carcass, so I can simmer up a new batch of chicken stock in the morning.
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Lindsey

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Re: Tonight's dinner selection:
« Reply #544 on: March 04, 2009, 09:10:48 PM »

Now that sounds like some good eating.

It was.

Trussed the bird and browned the skin in butter over high heat, then tossed chunks of butternut squash, sliced onion and garlic cloves in the pan & set the chicken on top of it.
Sea salt, fresh cracked pepper and a cup of white wine, then popped in the oven for an hour while fixing the potatoes/parsnips and peas.
Boiled down the pan drippings with tarragon and a pat of butter while the bird rested, before slicing.

I only had a bite of the chicken, but it was damn near perfect. The squash, onions and garlic were to die for.

OMG. I think I'm salivating, just talking about it. I'm not even hungry.

----
Unfortunately, it's time for the icky part - breaking down the carcass, so I can simmer up a new batch of chicken stock in the morning.

I.  Love.  You.  One day, my dream is that I will get to have dinner at your house.   :lol:
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Lindsey

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Re: Tonight's dinner selection:
« Reply #545 on: March 04, 2009, 09:14:21 PM »

Also, this is what's for dinner.  I modified it a bit, but I will post the whole thing in the recipe thread with my comments. 

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1848
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Laetitia

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Re: Tonight's dinner selection:
« Reply #546 on: March 04, 2009, 09:24:28 PM »

Excellent choice.

I have left over chicken, and a bag of wide egg noodles. You may have just solved my "what's for supper" for tomorrow.
I haven't made that in a while. Just need mushrooms, but it should be a gorgeous day to ride to the store.

I'm not sure why the commenter was bothered by the breaking of the greek yogurt in the sauce. In curries, I raise the temps on purpose, to make sure oils separate.
Do it with cream too, unless I'm going for a perfectly smooth sauce.
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Lindsey

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Re: Tonight's dinner selection:
« Reply #547 on: March 04, 2009, 09:25:50 PM »

Excellent choice.

I have left over chicken, and a bag of wide egg noodles. You may have just solved my "what's for supper" for tomorrow.
I haven't made that in a while. Just need mushrooms, but it should be a gorgeous day to ride to the store.

I'm not sure why the commenter was bothered by the breaking of the greek yogurt in the sauce. In curries, I raise the temps on purpose, to make sure oils separate.
Do it with cream too, unless I'm going for a perfectly smooth sauce.

I found that the sour cream chunked up a bit too, but it smoothed out over the course of the simmering time.  I think they probably just added the sour cream first and it got traumatized, and then added the chicken broth.   :lol:
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Bill Brasky

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Re: Tonight's dinner selection:
« Reply #548 on: March 04, 2009, 09:50:09 PM »


That sounds good.  (I'm working on my understatements today)



The carcass is not icky.  I rather enjoy tearing a carcass apart.  People often sense this, and shy away. 



Also, that guy is a dick. 
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Bill Brasky

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Re: Tonight's dinner selection:
« Reply #549 on: March 04, 2009, 09:52:33 PM »


Oh, and I made teriyaki pork roast, mash'd, gravy, steamed green beans (fresh), and something else, I forget what it was.  Whatever it was, it was good. 
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Lindsey

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Re: Tonight's dinner selection:
« Reply #550 on: March 04, 2009, 09:54:37 PM »

I'm roasting a free-range, never any hormones, all that good stuff chicken.
Mashed garlic potatoes & parsnips, petite peas.

Sounds healthy, yes?

At least until I mention this meal will take two full sticks of butter, and a pint of heavy cream.

Oh, and this reminded me.  I was talking to the Jizzy about my favorite ways to make mashed potatoes, and he about died when I told him about heavy cream, and sour cream, and all sorts of other delicious and fattening things that I like to throw in there.  I don't eat much, but I do like to cook a lot.   :lol:
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Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we.
         -George W. Bush

Bill Brasky

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Re: Tonight's dinner selection:
« Reply #551 on: March 09, 2009, 06:59:57 PM »


I think tonight shall be Tacos. 
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Lindsey

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Re: Tonight's dinner selection:
« Reply #552 on: March 09, 2009, 07:33:24 PM »


I think tonight shall be Tacos. 

Hmmm.  I have quesadilla filling in the fridge.  I could slap that together in five minutes.  I'm not quite sure what I'll be having for dinner, but I haven't eaten since about 7am, so it's getting high time. 
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Laetitia

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Re: Tonight's dinner selection:
« Reply #553 on: March 09, 2009, 08:08:47 PM »

Salmon with a peppercorn & garlic crust, pan seared.
Served on couscous salad (parsley, mint, cucumber, red onion and yellow bell pepper)

I wished I'd stopped there. The slice of birthday cake was my one thin mint.
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Bill Brasky

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Re: Tonight's dinner selection:
« Reply #554 on: March 09, 2009, 08:32:33 PM »

Salmon with a peppercorn & garlic crust, pan seared.
Served on couscous salad (parsley, mint, cucumber, red onion and yellow bell pepper)

I wished I'd stopped there. The slice of birthday cake was my one thin mint.


I think you're allowed a little treaty-treat once in a while, Joy. 
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