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Thread: Tonight's dinner

  1. #1
    Miche Guest

    Default Tonight's dinner

    I have the following all roasting, cut up in chunks, with olive oil,
    coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    beet(root). I'll sear a smallish rump steak to go with it, and maybe
    nuke some peas. Maybe I'll not bother with the peas.

    Miche

    --
    Electricians do it in three phases

  2. #2
    Wayne Boatwright Guest

    Default Re: Tonight's dinner

    On Sat 13 Sep 2008 12:22:22a, Miche told us...

    > I have the following all roasting, cut up in chunks, with olive oil,
    > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > nuke some peas. Maybe I'll not bother with the peas.
    >
    > Miche
    >


    Sounds delicious, Miche! That's a mixture I really like. How long did you
    roast the vegetables? At what temp? I'd probably skip the peas, too. :-)

    --
    Wayne Boatwright

    *******************************************
    Date: Saturday, 09(IX)/13(XIII)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    8wks 2dys 23hrs 28mins
    *******************************************
    CAT RULE #4: Reserve hairballs for
    shag carpets
    *******************************************

  3. #3
    Omelet Guest

    Default Re: Tonight's dinner

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

    > I have the following all roasting, cut up in chunks, with olive oil,
    > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > nuke some peas. Maybe I'll not bother with the peas.
    >
    > Miche


    If you do add the peas, add them at the finish. They are easy to
    overcook!
    --
    Peace! Om

    "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

  4. #4
    Janet Wilder Guest

    Default Re: Tonight's dinner

    Miche wrote:
    > I have the following all roasting, cut up in chunks, with olive oil,
    > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > nuke some peas. Maybe I'll not bother with the peas.
    >
    > Miche
    >



    I love roasted parsnips!

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  5. #5
    Serene Vannoy Guest

    Default Re: Tonight's dinner

    Miche wrote:
    > I have the following all roasting, cut up in chunks, with olive oil,
    > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > nuke some peas. Maybe I'll not bother with the peas.


    Yumma. I think we're just having sloppy joes.

    Serene

    --
    "I am an agnostic only to the extent that I am agnostic about fairies at
    the bottom of the garden." -- Richard Dawkins

  6. #6
    ChattyCathy Guest

    Default Re: Tonight's dinner

    Miche wrote:

    > I have the following all roasting, cut up in chunks, with olive oil,
    > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > nuke some peas. Maybe I'll not bother with the peas.
    >
    > Miche
    >

    I made the Pork Wellington from the recipe I was waffling about the
    other day. Used the recipe Goomba posted for the home made Boursin
    cheese filling (thanks Goomba).

    It was YUM!
    --
    Cheers
    Chatty Cathy

    Google is my Friend (GIMF)

  7. #7
    Miche Guest

    Default Re: Tonight's dinner

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

    > In article <[email protected]>,
    > Miche <[email protected]> wrote:
    >
    > > I have the following all roasting, cut up in chunks, with olive oil,
    > > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > > nuke some peas. Maybe I'll not bother with the peas.

    >
    > If you do add the peas, add them at the finish. They are easy to
    > overcook!


    I tend to microwave them (from frozen). I hate overcooked peas.

    As it was I didn't bother. Did the steak blue rare and was a happy
    person.

    Miche

    --
    Electricians do it in three phases

  8. #8
    Miche Guest

    Default Re: Tonight's dinner

    In article <[email protected] >,
    Wayne Boatwright <[email protected]> wrote:

    > On Sat 13 Sep 2008 12:22:22a, Miche told us...
    >
    > > I have the following all roasting, cut up in chunks, with olive oil,
    > > coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > > beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > > nuke some peas. Maybe I'll not bother with the peas.

    >
    > Sounds delicious, Miche! That's a mixture I really like. How long did you
    > roast the vegetables? At what temp? I'd probably skip the peas, too. :-)


    Fairly big chunks, shade under an hour at 350F/180C. Turned 'em over
    halfway through.

    Miche

    --
    Electricians do it in three phases

  9. #9
    Wayne Boatwright Guest

    Default Re: Tonight's dinner

    On Sat 13 Sep 2008 02:58:35p, Miche told us...

    > In article <[email protected] >,
    > Wayne Boatwright <[email protected]> wrote:
    >
    >> On Sat 13 Sep 2008 12:22:22a, Miche told us...
    >>
    >> > I have the following all roasting, cut up in chunks, with olive oil,
    >> > coarse salt and freshly-ground black pepper: potato, carrot,
    >> > parsnip, beet(root). I'll sear a smallish rump steak to go with it,
    >> > and maybe nuke some peas. Maybe I'll not bother with the peas.

    >>
    >> Sounds delicious, Miche! That's a mixture I really like. How long did
    >> you roast the vegetables? At what temp? I'd probably skip the peas,
    >> too. :-)

    >
    > Fairly big chunks, shade under an hour at 350F/180C. Turned 'em over
    > halfway through.
    >
    > Miche
    >


    Thanks, Miche! I've gathered the veggies to roast tomorrow.

    --
    Wayne Boatwright

    *******************************************
    Date: Saturday, 09(IX)/13(XIII)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    8wks 2dys 9hrs
    *******************************************
    Anything I do is purely coincidental.
    *******************************************


  10. #10
    Serene Vannoy Guest

    Default Re: Tonight's dinner

    Serene Vannoy wrote:
    > Miche wrote:
    >> I have the following all roasting, cut up in chunks, with olive oil,
    >> coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    >> beet(root). I'll sear a smallish rump steak to go with it, and maybe
    >> nuke some peas. Maybe I'll not bother with the peas.

    >
    > Yumma. I think we're just having sloppy joes.


    I asked James and the teenager whether they'd rather have sloppy joes,
    shrimp dumplings, or spaghetti for dinner. James picked shrimp
    dumplings, and then the teenager asked sweetly if we could also have
    sloppy joes, so I thought for half a second and said yes. So we had
    sloppy joes (made with TVP), homemade shrimp potstickers (with soy
    sauce, ginger, garlic, and sesame oil), and steamed broccoli.

    Weird, but good.

    Serene
    --
    "I am an agnostic only to the extent that I am agnostic about fairies at
    the bottom of the garden." -- Richard Dawkins

  11. #11
    bulka Guest

    Default Re: Tonight's dinner

    On Sep 13, 10:29 pm, Serene Vannoy <ser...@serenepages.org> wrote:
    > Serene Vannoy wrote:
    > > Miche wrote:
    > >> I have the following all roasting, cut up in chunks, with olive oil,
    > >> coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > >> beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > >> nuke some peas. Maybe I'll not bother with the peas.

    >
    > > Yumma. I think we're just having sloppy joes.

    >
    > I asked James and the teenager whether they'd rather have sloppy joes,
    > shrimp dumplings, or spaghetti for dinner. James picked shrimp
    > dumplings, and then the teenager asked sweetly if we could also have
    > sloppy joes, so I thought for half a second and said yes. So we had
    > sloppy joes (made with TVP), homemade shrimp potstickers (with soy
    > sauce, ginger, garlic, and sesame oil), and steamed broccoli.
    >
    > Weird, but good.
    >
    > Serene
    > --
    > "I am an agnostic only to the extent that I am agnostic about fairies at
    > the bottom of the garden." -- Richard Dawkins


    I used to like this thread, but haven't seen it i a while.

    Tonight was very garlicly hummous, scooped out with baked pierogie and
    stalks of bok choy, in front of the the screen here. With a couple of
    glasses of cheap "piasano" wine (what is that?). Didn't plan on a
    multi-continental meal, just what was on hand.

    Very satisfying. But, I'll probably stink tomorrow.

    Bulka

  12. #12
    bulka Guest

    Default Re: Tonight's dinner

    On Sep 16, 11:30 pm, bulka <working.artists.work...@gmail.com> wrote:
    > On Sep 13, 10:29 pm, Serene Vannoy <ser...@serenepages.org> wrote:
    >
    >
    >
    > > Serene Vannoy wrote:
    > > > Miche wrote:
    > > >> I have the following all roasting, cut up in chunks, with olive oil,
    > > >> coarse salt and freshly-ground black pepper: potato, carrot, parsnip,
    > > >> beet(root). I'll sear a smallish rump steak to go with it, and maybe
    > > >> nuke some peas. Maybe I'll not bother with the peas.

    >
    > > > Yumma. I think we're just having sloppy joes.

    >
    > > I asked James and the teenager whether they'd rather have sloppy joes,
    > > shrimp dumplings, or spaghetti for dinner. James picked shrimp
    > > dumplings, and then the teenager asked sweetly if we could also have
    > > sloppy joes, so I thought for half a second and said yes. So we had
    > > sloppy joes (made with TVP), homemade shrimp potstickers (with soy
    > > sauce, ginger, garlic, and sesame oil), and steamed broccoli.

    >
    > > Weird, but good.

    >
    > > Serene
    > > --
    > > "I am an agnostic only to the extent that I am agnostic about fairies at
    > > the bottom of the garden." -- Richard Dawkins

    >
    > I used to like this thread, but haven't seen it i a while.
    >
    > Tonight was very garlicly hummous, scooped out with baked pierogie and
    > stalks of bok choy, in front of the the screen here. With a couple of
    > glasses of cheap "piasano" wine (what is that?). Didn't plan on a
    > multi-continental meal, just what was on hand.
    >
    > Very satisfying. But, I'll probably stink tomorrow.
    >
    > Bulka


    No one is eating dinner? I have to respond to myself?

    Somethread last week (greek food?) a rec. and discussion of a
    tajine(?) of lamb, ceci, eggplant. Lodged in some back cranny,
    waiting for me to get around to the lamb.

    Pulling frozen chicken for dinner (it was going to have to be crockpot
    day), I realized I had most of the other stuff on hand.

    Didn't check the posts, but faked it.

    Chicken parts, garbonzos, tomato, eggplant, usual suspects. The
    unusual suspects - I think I used mint and za'atar and ginger.
    Cornstarch. Toward the end of cooking, it seemed not 'bright'
    enough. Succumbed to some MSG, more tomato. Then I saw the pears out
    on the trees in he yard. Very more brighter.

    Served it over rice that had had pork cabbage rolls steaming above.

    B

  13. #13
    Wayne Boatwright Guest

    Default Re: Tonight's dinner

    On Wed 17 Sep 2008 06:32:23p, bulka told us...

    > No one is eating dinner? I have to respond to myself?
    >
    > Somethread last week (greek food?) a rec. and discussion of a
    > tajine(?) of lamb, ceci, eggplant. Lodged in some back cranny,
    > waiting for me to get around to the lamb.
    >
    > Pulling frozen chicken for dinner (it was going to have to be crockpot
    > day), I realized I had most of the other stuff on hand.
    >
    > Didn't check the posts, but faked it.
    >
    > Chicken parts, garbonzos, tomato, eggplant, usual suspects. The
    > unusual suspects - I think I used mint and za'atar and ginger.
    > Cornstarch. Toward the end of cooking, it seemed not 'bright'
    > enough. Succumbed to some MSG, more tomato. Then I saw the pears out
    > on the trees in he yard. Very more brighter.
    >
    > Served it over rice that had had pork cabbage rolls steaming above.
    >
    > B


    I had about a pound of leftover rare prime rib that I put in the freezer
    last weekend. I thawed it for tonight (slicing it thin while half frozen),
    sauteÚd a pile of onions and sliced mushrooms, then quickly seared thin
    slices of the prime rib, and assembled it all, along with slices of
    gruyere, to make decadent Philly Steak Sandwiches on sub rolls from the
    bakery. We also had a chopped salad of letuce, tomato, and cucumber with a
    vinaigrette dressing.

    --
    Wayne Boatwright

    *******************************************
    Date: Wednesday, 09(IX)/17(XVII)/08(MMVIII)
    *******************************************
    Today is: Citizenship Day
    Countdown till Veteran's Day
    7wks 5dys 5hrs 19mins
    *******************************************
    'Bother,' said Pooh, as millions of
    voices cried out and went silent.

  14. #14
    cybercat Guest

    Default Re: Tonight's dinner


    "bulka" <[email protected]> wrote :
    >
    > I used to like this thread, but haven't seen it i a while.
    >
    > Tonight was very garlicly hummous, scooped out with baked pierogie and
    > stalks of bok choy, in front of the the screen here. With a couple of
    > glasses of cheap "piasano" wine (what is that?).


    Do you mean pisano? Maybe?

    Didn't plan on a
    > multi-continental meal, just what was on hand.
    >
    > Very satisfying. But, I'll probably stink tomorrow.
    >


    Garlic is a good stink.



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