Thread: Dinner tonight

projectile vomit chick <[email protected]> wrote:

>For two:

>Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
>wedge salads and my very favorite BRUSSELS SPROUTS. Dessert was a Jim
>Beam neat for me and orange sherbet for him. Fabulous!
>
>Flame on!

Nice.

Fairly analogous to what we had: lamb rib chops broiled rare;
mashed potatos (with a fraction of yam); and sauteed bok-choy
flowerettes. (This is the flower-ends of bok choy which had bolted,
and so looks more like rapini than it does like cabbage.)

Meat, spuds, and crucifers in other words. (Brussel sprouts have
gone out of season here, they're my first choice of crucifer,
but these bok choy thingies were very good, and a new one for me.)


Steve

On Apr 3, 1:42*am, spop...@speedymail.org (Steve Pope) wrote:
> projectile vomit chick *<projektilevomitch...@yahoo.com> wrote:
>
> >For two:
> >Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
> >wedge salads and my very favorite BRUSSELS SPROUTS. *Dessert was a Jim
> >Beam neat for me and orange sherbet for him. *Fabulous!
>
> >Flame on!
>
> Nice.
>
> Fairly analogous to what we had: lamb rib chops broiled rare;
> mashed potatos (with a fraction of yam); and sauteed bok-choy
> flowerettes. *(This is the flower-ends of bok choy which had bolted,
> and so looks more like rapini than it does like cabbage.)
>
> Meat, spuds, and crucifers in other words. *(Brussel sprouts have
> gone out of season here, they're my first choice of crucifer,
> but these bok choy thingies were very good, and a new one for me.)

Wow I've never seen or heard of those bok choy flowerettes. Sounds
interesting!

On Sun, 3 Apr 2011 00:19:13 -0700 (PDT), projectile vomit chick
<[email protected]> wrote:

>On Apr 3, 1:42*am, spop...@speedymail.org (Steve Pope) wrote:
>> projectile vomit chick *<projektilevomitch...@yahoo.com> wrote:
>>
>> >For two:
>> >Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
>> >wedge salads and my very favorite BRUSSELS SPROUTS. *Dessert was a Jim
>> >Beam neat for me and orange sherbet for him. *Fabulous!
>>
>> >Flame on!
>>
>> Nice.
>>
>> Fairly analogous to what we had: lamb rib chops broiled rare;
>> mashed potatos (with a fraction of yam); and sauteed bok-choy
>> flowerettes. *(This is the flower-ends of bok choy which had bolted,
>> and so looks more like rapini than it does like cabbage.)
>>
>> Meat, spuds, and crucifers in other words. *(Brussel sprouts have
>> gone out of season here, they're my first choice of crucifer,
>> but these bok choy thingies were very good, and a new one for me.)
>
>Wow I've never seen or heard of those bok choy flowerettes. Sounds
>interesting!

Bok Choy is one of my favorite veggies, wonderful cooked or raw; in
soups, salads, and of course stir frys... has great texture. The
reason I prepared that almost-chow mein is because last trip to
Walmart I found beautiful large heads of bok choy only 79¢/lb. Mine
was really more a Subgum Chow Mein. Anyway it was delicious, and I
filled a 4 qt pot so I have lots of LOs for today... I love cold
congealed ch--ks. What... chicks! LOL

On Apr 3, 2:36*am, projectile vomit chick
<projektilevomitch...@yahoo.com> wrote:
> For two:
>
> Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
> wedge salads and my very favorite BRUSSELS SPROUTS. *Dessert was a Jim
> Beam neat for me and orange sherbet for him. *Fabulous!
>
> Flame on!

Toppings on baked potatoes? The usual suspects; sour cream and
butter?
Steaks grilled over wood, charcoal or gas? Probably gas. It's not a
bad option, but charcoal/wood imparts a better flavour IMO.
When I grill a lean cut such as rib eye, I like to top the steak at
serving with some kind of butter. i.e. garlic, white wine and/or
lemon juice, green stuff(aka parsley, green onions minced fine) etc.
mixed in with softened butter.

On Sat, 2 Apr 2011 23:36:29 -0700 (PDT), projectile vomit chick wrote:

> For two:
>
> Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
> wedge salads and my very favorite BRUSSELS SPROUTS. Dessert was a Jim
> Beam neat for me and orange sherbet for him. Fabulous!
>
> Flame on!

You cook?

-sw

On Sun, 03 Apr 2011 08:00:54 -0400, Brooklyn1 wrote:

> Bok Choy is one of my favorite veggies, wonderful cooked or raw; in
> soups, salads, and of course stir frys... has great texture. The
> reason I prepared that almost-chow mein is because last trip to
> Walmart I found beautiful large heads of bok choy only 79¢/lb. Mine
> was really more a Subgum Chow Mein. Anyway it was delicious, and I
> filled a 4 qt pot so I have lots of LOs for today... I love cold
> congealed ch--ks. What... chicks! LOL

You made a gallon of that **** you posted here the other day? I
suppose you threw in all those crispy chow mein noodles right before
you stored the leftovers, too.

-sw

On Sat, 2 Apr 2011 23:36:29 -0700 (PDT), projectile vomit chick
<[email protected]> wrote:

>For two:
>
>Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
>wedge salads and my very favorite BRUSSELS SPROUTS. Dessert was a Jim
>Beam neat for me and orange sherbet for him. Fabulous!
>
>Flame on!

We had rib-eyes last night too along with twice baked spuds and a
salad. I made gravy with baby portabellos and it was a great dinner.
We can't afford steak very often so it was a real treat.

Lou

projectile vomit chick <[email protected]> wrote:

>Wow I've never seen or heard of those bok choy flowerettes. Sounds
>interesting!

They were. Similar to, but not the same as, rapini or
brocollini. Very good sauteed in OO with some salt and lemon.

Steve

In article
<[email protected]>,
projectile vomit chick <[email protected]> wrote:

> For two:
>
> Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
> wedge salads and my very favorite BRUSSELS SPROUTS. Dessert was a Jim
> Beam neat for me and orange sherbet for him. Fabulous!
>
> Flame on!

How'd you do the brussels sprouts? I have a big bag from Costco in my
fridge. You menu sounds wonderful.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> On Sat, 2 Apr 2011 23:36:29 -0700 (PDT), projectile vomit chick wrote:

> > Flame on!
>
> You cook?

You don't have restaurants in Texas?

--
Dan Abel
Petaluma, California USA
[email protected]

On Sun, 03 Apr 2011 12:47:04 -0700, Dan Abel wrote:

> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> On Sat, 2 Apr 2011 23:36:29 -0700 (PDT), projectile vomit chick wrote:
>
>>> Flame on!
>>
>> You cook?
>
> You don't have restaurants in Texas?

Ahh, that makes sense. Nobody makes wedge salad at home. Not since
the 70's, at least.

I thought it was strange that she cooked. I should have kept thinking
longer.

-sw

On Sun, 03 Apr 2011 13:24:08 -0500, Melba's Jammin' wrote:

> How'd you do the brussels sprouts? I have a big bag from Costco in my
> fridge. You menu sounds wonderful.

As Dan pointed out - It sounds like a restaurant menu meal.

-sw

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> On Sun, 03 Apr 2011 13:24:08 -0500, Melba's Jammin' wrote:
>
> > How'd you do the brussels sprouts? I have a big bag from Costco in my
> > fridge. You menu sounds wonderful.
>
> As Dan pointed out - It sounds like a restaurant menu meal.
>
> -sw

I don't have a problem with that -- cheaper than a restaurant if it's
done at home. <shrug>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Roast chicken (had some garlic in there roasting too)
Baked spud
Salad with blue cheese nibbles - almost forgot I had em.

Strawberries on panna cotta and brownie chunks.

On Sun, 03 Apr 2011 17:53:08 -0500, Melba's Jammin'
<[email protected]> wrote:

> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
> > On Sun, 03 Apr 2011 13:24:08 -0500, Melba's Jammin' wrote:
> >
> > > How'd you do the brussels sprouts? I have a big bag from Costco in my
> > > fridge. You menu sounds wonderful.
> >
> > As Dan pointed out - It sounds like a restaurant menu meal.
> >
> > -sw
>
> I don't have a problem with that -- cheaper than a restaurant if it's
> done at home. <shrug>

Yeah, what's wrong with cooking restaurant-like meals at home?

--

Today's mighty oak is just yesterday's nut that held its ground.

With the frozen.... I'm working on that.

With fresh.... trim, halve or quarter the biggies, Stir fry, in a bit
of peanut oil. Then a shake of salt, and as many sprinklings of sugar
for eventual taste. As you go along, you will see fluid, being induced
by the sugar, causing sprouts to tenderize, where upon and eventually
as moisture reduces, the sprouts should begin to caramelize.

Occasional covering may be needed. You may also find that the sprouts
may absorb the oil, like there was no tomorrow... so...extra splashes
as well.

Note: A cook is just a script reader, a chef improvises


On Sun, 3 Apr 2011 16:43:49 -0500, Sqwertz <[email protected]>
wrote:

>On Sun, 03 Apr 2011 13:24:08 -0500, Melba's Jammin' wrote:
>
>> How'd you do the brussels sprouts? I have a big bag from Costco in my
>> fridge. You menu sounds wonderful.
>
>As Dan pointed out - It sounds like a restaurant menu meal.
>
>-sw

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> On Sun, 03 Apr 2011 12:47:04 -0700, Dan Abel wrote:
>
> > In article <[email protected]>,
> > Sqwertz <[email protected]> wrote:

> > You don't have restaurants in Texas?
>
> Ahh, that makes sense. Nobody makes wedge salad at home. Not since
> the 70's, at least.

I do. I've been thinking that it's about time. I haven't done it in a
couple of years.

Take an egg and hard boil it. After it's cooled some, shell it and chop
coarsely. Finely mince a couple of tablespoons of onion. Put the egg
and onion in a small bowl and glop in mayo and catsup, 3 to 1. Mix well
and leave on the table for an hour to meld the flavors. Cut some wedges
of iceberg lettuce. Let each person apply their own dressing to taste.

--
Dan Abel
Petaluma, California USA
[email protected]

On Sun, 03 Apr 2011 16:58:16 -0700, Dan Abel wrote:

> Take an egg and hard boil it. After it's cooled some, shell it and chop
> coarsely. Finely mince a couple of tablespoons of onion. Put the egg
> and onion in a small bowl and glop in mayo and catsup, 3 to 1. Mix well
> and leave on the table for an hour to meld the flavors. Cut some wedges
> of iceberg lettuce. Let each person apply their own dressing to taste.

Would I have the option of brining my own dressing? And blue cheese?
And Bacon? And tomato bits? because that's what I thought a wedge
salad is/was.

-sw

Sqwertz wrote:
>
>Would I have the option of brining my own dressing?
>And blue cheese? And Bacon?

Bacon and blue cheese = TIAD

You really, REALLY oughta stay with Der Wienerschnitzel, that's your
speed, dwarf... your culinary acumen is a ****ing joke.