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Author Topic: Tonight's dinner selection:  (Read 143837 times)

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Rillion

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Re: Tonight's dinner selection:
« Reply #870 on: June 07, 2010, 06:56:31 PM »

I handed the iPhone to the boys today. Told them to launch the Epicurious App and search "Tilapia".
Then, they got to pick the menu. We're having:
Tilapia with Balsamic Butter Sauce
Thyme Mashed Potatoes
Sugar Snap Peas

Am hoping getting to set the menu puts them in a better mindset to try fish.
If not, the back up is dark chocolate lacey cookies for dessert as bribe.

Wow.  If they won't eat it, I will!  Love tilapia. 

Actually tonight will most likely be leftovers of the quiche-like thing BF made yesterday.  He insists it's not a quiche because he made it with tortillas, but it has eggs and cheese and meat (chicken, in this case), so it qualifies for me.  Also jalapenos.  A Mexican quiche. We're calling it a Mieche.  Next he intends to do a bona fide Quiche Lorraine with a hand-made crust. 

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mikehz

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Re: Tonight's dinner selection:
« Reply #871 on: June 07, 2010, 08:35:16 PM »

Tilapia is great. One of the healthiest fish around, and free of mercury. Very tasty, and I love it.
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Laetitia

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Re: Tonight's dinner selection:
« Reply #872 on: June 07, 2010, 09:55:32 PM »

The tilapia w/balsamic butter sauce was excellent. The whole meal was delicious, as a matter of fact.
I'm going to see if I can pull the link(s) from epicurious' website - I got the recipe from the phone app, and I'm not sure how close the two are. Will modify the post to add as soon as I can.

I like the idea of Mexican quiche.  Quiche is something I should try around here. Everybody but my daughter likes frittata, so I think I may end up with at least 2 out of 3 kids eating dinner. (DD can try it, then eat a sandwich.)

----------
Ooh! Exactly the same:
http://www.epicurious.com/recipes/food/views/Tilapia-with-Balsamic-Butter-Sauce-Thyme-Mashed-Potatoes-and-Sugar-Snap-Peas-236885
« Last Edit: June 07, 2010, 09:57:30 PM by Laetitia »
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Bill Brasky

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Re: Tonight's dinner selection:
« Reply #873 on: June 07, 2010, 10:39:43 PM »

chinee food chop chop.

Exra spicee. 


Chinese people don't understand the word "hot".  I suppose Chinese strippers do, but we'll save this foray into the perverse for another thread.

To properly translate "hot" into Chinese tongue, you have to say "spicy". 

Allow me to explain to my gaigan round-eye readers.  I told them the other day, I want it extra hot.  They argued, we serve food hot - and basically told me to fuck off.  Immediately understanding this flaw in translation, I said SUPA-SPICEE!  and she said Ah!  You want Spicy, and fanned her mouth. 

Arriving home, it was fucking Spicee. 

Still not Spicee enough, but I think we're onto something here.  I'll have to pretend to put an extra dollar into tipjar, make a big show of it.  They like their theatrics, and I'll oblige their weird fucking customs.

.

 



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Laetitia

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Re: Tonight's dinner selection:
« Reply #874 on: June 10, 2010, 10:10:41 PM »

Burgers. But not burgers.


vanilla cupcake buns, brownie burgers...

Now, I'm working out how to make entrees which will look like dessert.
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Sam Gunn (since nobody got Admiral Naismith)

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Re: Tonight's dinner selection:
« Reply #875 on: June 10, 2010, 11:01:21 PM »

Tonight's Dinner shall consist of a massive Porterhouse steak from Outback Steakhouse.  YUM  I CANNOT WAIT!
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freeAgent

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Re: Tonight's dinner selection:
« Reply #876 on: June 10, 2010, 11:20:11 PM »

Burgers. But not burgers.


vanilla cupcake buns, brownie burgers...

Now, I'm working out how to make entrees which will look like dessert.

That's really impressive.  Good job :)
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Laetitia

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Re: Tonight's dinner selection:
« Reply #877 on: June 10, 2010, 11:42:12 PM »

Burgers. But not burgers.


vanilla cupcake buns, brownie burgers...

Now, I'm working out how to make entrees which will look like dessert.

That's really impressive.  Good job :)
Thanks. My middle child wants a prank dinner for his birthday in august... I needed to practice as I put the plan together. Sugar cookies in paper wrappers as french fries will be on the side, but that I didn't need to practice.

I'll be experimenting with meatloaf & whipped mashed potatoes/other veggies over the next month or so, to get something that looks like cake & ice cream
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Laetitia

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Re: Tonight's dinner selection:
« Reply #878 on: June 12, 2010, 07:02:42 PM »

Forgot to slice up peaches on my yogurt yesterday morning, so I now have slightly over-ripe fruit. Sliced it up, and am simmering it with bourbon, brown sugar, butter & garlic. Then, I'll be slathering it on a big slab o'salmon on the grill.
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The Green Bastard

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Re: Tonight's dinner selection:
« Reply #879 on: July 02, 2010, 08:39:06 PM »

I gave sushi rolls a 3rd attempt tonight, not even close to being right but not too bad for a honky's 3rd attempt.



Everything tastes right, I just need to work on the presentation and make my rolls a little less sloppy and I think I will be ready to serve to other people.


.

 
« Last Edit: July 02, 2010, 08:44:56 PM by The Green Bastard »
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yamnuska

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Re: Tonight's dinner selection:
« Reply #880 on: July 03, 2010, 12:54:41 AM »

I'd eat those rolls, good work, those look delicious. What's the white cream on some of them?
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The Green Bastard

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Re: Tonight's dinner selection:
« Reply #881 on: July 03, 2010, 11:54:02 AM »

I'd eat those rolls, good work, those look delicious. What's the white cream on some of them?

spicy mayo.
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freeAgent

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Re: Tonight's dinner selection:
« Reply #882 on: July 03, 2010, 08:24:17 PM »

They definitely look presentable enough to me.  Sure, they're don't look like they were made by a sushi chef in a restaurant, but they're certainly presentable.  Most of the stuff I make at home looks like crap even when it tastes good :P
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yamnuska

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Re: Tonight's dinner selection:
« Reply #883 on: July 03, 2010, 10:04:46 PM »

medium rare steak, spinach/walnut/blue cheese salad, big rock lime to drink.

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Robin

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Re: Tonight's dinner selection:
« Reply #884 on: July 12, 2010, 06:46:52 AM »

quinoa-stuffed peppers with spinach carrots onions etc

trying a new recipe, so lets hope this turns out well
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