Jay 46,245 Posted June 12, 2009 Posted June 12, 2009 The hopefully good concessions at Alliance Bank Park
pixie_twinkle 60 Posted June 14, 2009 Posted June 14, 2009 For lunch a piece of baguette with prosciutto and olives. For dinner a fresh rainbow trout cooked on the grill. Yum.
Ollie 1,375 Posted June 14, 2009 Posted June 14, 2009 For lunch I had wings, for dinner grilled catfish w/red beans & rice.
Hitch 60 Posted June 14, 2009 Posted June 14, 2009 Explosive combination there. For me, some refreshing lemon sorbet without the lemon.
Richard P 5,304 Posted June 14, 2009 Posted June 14, 2009 My parents are away for 2 weeks, so my brother and I have to cook for ourselves. Unfortunately, my current skills extend no further than microwaving a few of mum's pre-cooked meals (mince etc), grilling anything in breadcrumbs, and boiling some frozen vegetable mix (I was absolutely useless at uni).This evening it was battered haddock and some diced potatoes.
Williamsfan301 12 Posted June 15, 2009 Posted June 15, 2009 hamburgers on the grill last night.My in-laws are taking us to a Hibachi restaurant to celebrate the wife's birthday tonight. That's smart. Going to a place like that with a 10 month old that likes to crawl on everything. I see good things for tonight.
pixie_twinkle 60 Posted June 16, 2009 Posted June 16, 2009 Keep the baby away from the Habachi chef!!! Make sure you count all its fingers after the meal!
Williamsfan301 12 Posted June 19, 2009 Posted June 19, 2009 Hehehe, actually, he loved it - as much as a 10 month old could love it. Lots of staring in awe. The food was descent, although my scallops were alittle over could.
Trent Hoyt 13 Posted June 19, 2009 Posted June 19, 2009 I'm hungry now so I think I'll have some left-over pizza.
Koray Savas 2,260 Posted June 20, 2009 Posted June 20, 2009 Daytona wings and curly fries at Hooters.
JoeinAR 1,957 Posted June 20, 2009 Posted June 20, 2009 mexican tonight, though exactly what, I will know when I order.
pixie_twinkle 60 Posted June 27, 2009 Posted June 27, 2009 Last week I bought a couple of large beef tenderloins on sale at Giant Eagle. I've cut it up so tonight my wife and I will be having fillet mignon cooked on the outside grill with potatoes and peas. Yummy.
Koray Savas 2,260 Posted June 28, 2009 Posted June 28, 2009 Celebrated my brother's birthday with dinner at Seven Seas. Such fantastic food. I had the best fish I had ever eaten tonight... and jellyfish salad!
Williamsfan301 12 Posted July 5, 2009 Posted July 5, 2009 Probably 4th of July leftovers. I did a pork loin yesterday, so I'm seeing pork fried rice in my future.
Jay 46,245 Posted July 7, 2009 Posted July 7, 2009 I cooked kielbasa on the grill last night. I dunno what I do wrong, but I always tend to burn the outsides of hte smaller pieces. Maybe I need to just keep a better eye on it and rotate more / move the smaller pieces towards the outside of the grill. Still yummy though. I love summer and the grilling opportunities it provides
Koray Savas 2,260 Posted July 7, 2009 Posted July 7, 2009 Slap some meat on a grill and flip it around until it's done to your liking.
Corellian2019 495 Posted July 11, 2009 Posted July 11, 2009 Interesting to see you take the effort to photograph your dinner. What kind of sandwich?
Koray Savas 2,260 Posted July 11, 2009 Posted July 11, 2009 A quick snap with my webcam was all it took. It had a variety of deli meats that I just got from a Russian Deli. Polish ham, a couple slices of salami and something else I don't remember. A little cheese, mustard, and lettuce and wa-la: awesome sandwhich.
Trent B 354 Posted July 12, 2009 Posted July 12, 2009 Egg salad sandwiches ...not store bought, my dad is whipping up egg salad sandwich stuff right now. The way how he fixes it is better than store bought.
Corellian2019 495 Posted July 12, 2009 Posted July 12, 2009 A quick snap with my webcam was all it took. It had a variety of deli meats that I just got from a Russian Deli. Polish ham, a couple slices of salami and something else I don't remember. A little cheese, mustard, and lettuce and wa-la: awesome sandwhich.Are those tortilla chips as well? You're quite the exhibitor, Koray. Have you tried combining sandwiches with B-B-Q chips?
Koray Savas 2,260 Posted July 12, 2009 Posted July 12, 2009 Are those tortilla chips as well?Yup. I haven't tried putting BBQ chips in a sandwhich before. I have put tortilla strips in a burrito, which adds an awesome crunch.
Luke Skywalker 2,386 Posted July 12, 2009 Posted July 12, 2009 A little cheese, mustard, and lettuce and wa-la: awesome sandwhich.my god.Frech speakers will bleed with their eyes
Jay 46,245 Posted July 14, 2009 Posted July 14, 2009 I have put tortilla strips in a burrito, which adds an awesome crunch.+1One of the reason I love Taco Bell's Volcano Burrito and Cheesy Gordita Crunch so much
Corellian2019 495 Posted July 15, 2009 Posted July 15, 2009 Spaghetti and meat sauce, with a piece of baguette on the side.
#SnowyVernalSpringsEternal 12,390 Posted March 6, 2012 Author Posted March 6, 2012 AioliA quarter litre of olive oilOne egg4 toes of garliclots of saltlots of black peppera table spoon of fresh lemon juiceIn the blender untill you a sauce.Ovenbaked potatoes.Warm your first oven to 200 CelsiusPeall 5 medium sized potatoes, cut them into wedges. (6 wedges from every potato)Wash them, put them in a bowl and spinkel with a handsome dose of saly and pepper, then a few table spoons of thyme.Put a sheet of baking paper on your oven tray, place the potatoes on the paper, spray some olive oil on them and put in the oven for 30 to 40 minutesLambWarm your second oven to 225 Celsius.Take to pieces of lambs-rib, marinate in olive oil, add salt, pepper and spices to flavor (some BBQ spice and paprika spice)Put in the over for at least half an hourThen take a nice bottle of Lambrusco and enjoy!
JoeinAR 1,957 Posted March 6, 2012 Posted March 6, 2012 in other words mayonaise.tonight it's fajitas. Grilled skirt steak that has been marinating in orange and pineapple juice, soy sauce, 6 cloves of garlic minced, brown sugar and some kitchen bouquet for the last 24 hours. Flour tortilla's, grilled onion and bell pepper, homemade pico de gallo, guacamole, shredded sharp cheddar and sour cream.
#SnowyVernalSpringsEternal 12,390 Posted March 6, 2012 Author Posted March 6, 2012 in other words mayonaise.No. Not mayonnaise. the Dutch know about mayoniase.This is Aioli. Spanish mayonnaise (though I believe traditionally they don't always put in an egg)tonight it's fajitas. Grilled skirt steak that has been marinating in orange and pineapple juice, soy sauce, 6 cloves of garlic minced, brown sugar and some kitchen bouquet for the last 24 hours. Flour tortilla's, grilled onion and bell pepper, homemade pico de gallo, guacamole, shredded sharp cheddar and sour cream.If I ever do make it stateside, I hope to get an invitation at the Casa del Joeinar!
JoeinAR 1,957 Posted March 6, 2012 Posted March 6, 2012 well I have a toaster oven and I have a regular oven, so I guess I do.what kind of potatoes, white, red, purple, yellow?it's easier to wrap them in foil with salt and butter, or oil, no need to use two oven as they will cook nicely at 437 degress F (225 degree's C.).I would gladly feed anyone here, and if you left hungry it's because you didn't eat enough or didn't like the food.
#SnowyVernalSpringsEternal 12,390 Posted March 6, 2012 Author Posted March 6, 2012 Who has two ovens these days?I have a normal oven, and the new microwave oven I got as a Christmas present is also a hot air oven. very handy.what kind of potatoes, white, red, purple, yellow?Red Mozart potatoes.They are quite tough so you really do have to cook them in the oven for a long time, or boil them beforehand. but then you risk them going too soft.
JoeinAR 1,957 Posted March 6, 2012 Posted March 6, 2012 since I would mash them with butter and sour cream I want them soft.
Wojo 2,458 Posted March 6, 2012 Posted March 6, 2012 Good point. I have a microwave, too, as well as a brand new pressure cooker that can be used for various purposes.I guess I was thinking only as far as a complete stove/range/oven thing.
#SnowyVernalSpringsEternal 12,390 Posted March 6, 2012 Author Posted March 6, 2012 since I would mash them with butter and sour cream I want them soft.Nice, but not what I'm going for tonight.
JoeinAR 1,957 Posted March 6, 2012 Posted March 6, 2012 I figured that Stef, but it is what I always do with potatoes.....Wojo, do you use your pressure cooker much, mine sits in the cabinet like a copy of Munich.
Wojo 2,458 Posted March 6, 2012 Posted March 6, 2012 Not yet. I only took it out of the box on Sunday, cleaned it out, and made pasta using a recipe from a cookbook. Which has now all been consumed.Frozen ground beef, spaghetti sauce, dry rigatoni, water in lieu of beef stock (note to self), a scoop of shredded Parm, unmeasured quantities of salt, pepper, Italian seasoning, garlic, and onion powder, and then two scoops of cottage cheese in lieu of Ricotta, for that lasagna-like effect.Not bad. A little greasy because using I couldn't determine a way to drain the grease from the slab of ground beef before or after cooking. But in less than an hour cook time (to pressurize, cook, and then de-pressurize), I had dinner with minimal effort. Well worth it for someone who is just learning to cook and doesn't (i.e. can't) want to stand for long periods of time.
JoeinAR 1,957 Posted March 6, 2012 Posted March 6, 2012 next time use fresh beef if possible but either way just cook the beef. cook it in water, it helps suspend the fat that cooks out, then drain, then add the other ingredients
Maglorfin 219 Posted March 6, 2012 Posted March 6, 2012 I've had a lovely vegetable soup/stew and now my GF is making a strawberry shake.
hornist 1,261 Posted March 6, 2012 Posted March 6, 2012 Delicious Funnel Chanterelle soup.From my never ending mushroom supply.
Wojo 2,458 Posted March 7, 2012 Posted March 7, 2012 Thanks for the advice, Joey. For my next meal I'm going to try something new.
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