BS: din dins - whatcha havin'?

Subject: BS: din dins - whatcha havin'?
From: GUEST,lox
Date: 05 Oct 06 - 09:43 AM

I'm about to go cook some fried rice with peas, bamboo shoots, a bit of egg, soy sauce, sesame oil, egg and just a smidgeon of peeled seeded and chopped tomato.

mmmmmmmm

Subject: RE: BS: din dins - whatcha havin'?
From: John MacKenzie
Date: 05 Oct 06 - 09:56 AM

Vegetable soup, ½ a grapefruit, an apple, and a piece of strong cheddar.
Giok

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST, Topsie
Date: 05 Oct 06 - 12:06 PM

Broad bean omelette, made like Spanish omelette but with broad beans.

Subject: RE: BS: din dins - whatcha havin'?
From: Clinton Hammond
Date: 05 Oct 06 - 12:40 PM

Last night I went simple... bbq'd chicken skewers with green pepper... mashed taters with garlic and steamed broccoli

Tonight, I'm gonna start by browning some ground pork and by the time I'm done it's gonna be a tomatoe & red-wine pasta sauce with tons of veg, over whole-wheat rotini... myabe a garlic bread with cheese side...

Subject: RE: BS: din dins - whatcha havin'?
From: Dave'sWife
Date: 05 Oct 06 - 12:47 PM

Southwest simmered chicken with whole grain tortillas, black beans, cheddar cheese, and sliced tomato. For dessert, some fresh baked apple/cranberry cobbler with toasted walnuts.

Subject: RE: BS: din dins - whatcha havin'?
From: Mrs.Duck
Date: 05 Oct 06 - 02:47 PM

Don't know but it smells good! I spotted bean sprouts in the fridge so maybe its chinese.

Subject: RE: BS: din dins - whatcha havin'?
From: MMario
Date: 05 Oct 06 - 02:51 PM

were they bean sprouts when they went into the fridge?

I don't know what I'm having tonight or tomorrow - but I've got Saturday and Sunday scoped - beef stew for Saturday and Tuurkey for sunday.

Subject: RE: BS: din dins - whatcha havin'?
From: Pseudolus
Date: 05 Oct 06 - 02:54 PM

I always have Sunday scoped, it's whatever my Mother-in-law is cooking...Life is good....

tonight? no idea....

Frank

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,Jon
Date: 05 Oct 06 - 03:27 PM

Baked potatoes tonight. I had grated cheddar and coleslaw with mine.

Subject: RE: BS: din dins - whatcha havin'?
From: Micca
Date: 05 Oct 06 - 03:38 PM

Shepherds pie.....with Real Shepherd...I think it was German shepherd tho'

Subject: RE: BS: din dins - whatcha havin'?
From: Don Firth
Date: 05 Oct 06 - 03:58 PM

My wife is out of town for about a week and in the kitchen anything I attempt much more complex than a peanut butter and jelly sandwich is liable to turn into a culinary cataclysm. Barbara laid in a selection of frozen dinners, so last night I had something Thai. Dunno what all was in it, but it was mostly noodles with some veggies and other things. Following the directions, I poked a few holes in the plastic film covering the plastic bowl, tossed it in the microwave for three minutes, took it out and removed the film, stirred it a bit, and put it back in for another two minutes. It was kinda hot (spicy—woof!) and very tasty. I would eat it again. That kinda cooking I can handle.

Bowl of cereal for breakfast this morning. It's approaching lunch time here, so I'm thinking about a ham and cheese sandwich on nine-grain bread, complete with slice of tomato and onion. Mustard on the ham and cheese side, mayo on the tomato and onion side. Probably followed by an apple.

Dunno about tonight yet. Gotta check the fridge. Among other things, there's a sort of oriental chicken and rice thing in there that sounds pretty good.

Don Firth

Subject: RE: BS: din dins - whatcha havin'?
From: Becca72
Date: 05 Oct 06 - 04:07 PM

Not sure what it's going to be tonight, but I'm going out with friends who are visiting from the other side of the country. We'll be dining at a nice Italian restaurant.

Subject: RE: BS: din dins - whatcha havin'?
From: Mrs.Duck
Date: 05 Oct 06 - 04:18 PM

It was chinese vegetables in soy garlic and ginger with straw mushrooms very nice.

Subject: RE: BS: din dins - whatcha havin'?
From: Liz the Squeak
Date: 05 Oct 06 - 04:34 PM

Sausage and chips... yum!

LTS

Subject: RE: BS: din dins - whatcha havin'?
From: Bill D
Date: 05 Oct 06 - 05:19 PM

Boneless pork chops, floured with garlic powder and mustard in the flour, then fried briefly and finally steamed with red wine...over rice, with green peas.

Subject: RE: BS: din dins - whatcha havin'?
From: catspaw49
Date: 05 Oct 06 - 05:42 PM

Welcome to the great American heartland where tonite's meal can best be called "Classic Midwestern"...........Meatloaf (apples and onions plus other seasonings), mashed red taters (butter, sour cream, chives, parsley, cheddar), and corn (butter and salt).

Now while that's classic for this part of the country, it's rare in this household! We do lots of oriental influenced dishes and lots of chicken and shellfish..........and I usually do a pasta thing once a week. This drives everyone else nuts but they all know that "Dago Dad" would eat a plate of pasta every night left to his own devices. We often do 3 different meals though since at times the boys just can't take what Karen and I eat and at other times I cook strictly for Karen, the boys and myself....not the most economical way but sometimes a necessity.

Spaw

Subject: RE: BS: din dins - whatcha havin'?
From: John O'L
Date: 05 Oct 06 - 07:03 PM

I hadn't intended to join this thread since I had nothing exotic to nominate, but having read Spaw's post I had to come in.
I do that almost every night. The daughter's vegetarian and the son won't eat anything that's even vaguely spicey (ie - anything that's not completely bland), so I usually have to prepare three different dishes.
Burritoes for eg - Jill & I have the full catastrophe, but I fish Tom's chicken out before the flavouring goes in, and he has just cheese & lettuce on his. Mary gets a meat substitute mixed up, fried & flavoured seperately, and she has everything except cheese on hers.
I chose to describe our burrito procedure because that's probably the simplest meal we do around here.
(You should see it when we have bangers & mash!)

Subject: RE: BS: din dins - whatcha havin'?
From: LilyFestre
Date: 05 Oct 06 - 07:44 PM

Tomato Soup and a BLT. Yum.

Michelle

Subject: RE: BS: din dins - whatcha havin'?
From: number 6
Date: 05 Oct 06 - 08:21 PM

A cheese omlette, green beans and gypsy potatoes.

sIx

Subject: RE: BS: din dins - whatcha havin'?
From: bobad
Date: 05 Oct 06 - 09:06 PM

OK sIx, I'll bite - what are gypsy potatoes?

Subject: RE: BS: din dins - whatcha havin'?
From: number 6
Date: 05 Oct 06 - 09:13 PM

Here's what they are bobad ... simple, but it's all in the manner of cookin' them just right.

My wife is the cook.

gypsy potatoes

sIx

Subject: RE: BS: din dins - whatcha havin'?
From: bobad
Date: 05 Oct 06 - 09:20 PM

Do you really use "Red Fat is stock fat from brown stock that has had paprika, onions and garlic cooked with it. It is often strained from goulash." seems like a lot of bother for roast potatoes.

Try this sometime: Toss cut up potato chunks with extra virgin olive oil, plenty of garlic, chopped rosemary and salt and pepper. Roast as with gypsy potatoes.

Subject: RE: BS: din dins - whatcha havin'?
From: number 6
Date: 05 Oct 06 - 09:24 PM

Actually ... that's how my wife made them, as you suggested bobad ... but she did add some paprika ... I definately know Red Fat was not used.

sIx

Subject: RE: BS: din dins - whatcha havin'?
From: open mike
Date: 05 Oct 06 - 11:37 PM

i got a take and bake from a pizza joint in town..
a foled-over pizza...what do they call it? stuffed pizza..
calzone...i had it hot last night and today cold is ok

i found an interesting drink...prickly pear cactus mixed with lemonade

Subject: RE: BS: din dins - whatcha havin'?
From: catspaw49
Date: 06 Oct 06 - 02:27 AM

Sorry.....I won't drink anything that has the word prick in it.

JOHN O'L---I wonder how many others are out there like us and what some of our "common dishes that modify well" are? That'd be like your Burrito meal. I do a sorta' Thai like noodle dish similar in flavor to Phad Thai that we gets changed for everyone as it goes along so we all eat the stuff....but it's different stuff. It can be challenging but a bit of fun at the same time.

Spaw

Subject: RE: BS: din dins - whatcha havin'?
From: Dave'sWife
Date: 06 Oct 06 - 12:33 PM

Spaw.. my household has a common dish that I alter depending on who's eating it.. it's basically a hearty Miso Soba stew with Tofu plus whatever else I can toss in. Sometimes if I have some frozen Wahoo (like Marlin) in the freezer, I cut the Wahoo into chunks and use that along with some shaved Japanese fishcake. I used to put in a bag of fresh spinach as well, but now Spinach is way too scary to use in the USA. (that E.coli thing). In the absence of spinach, celery greens can be used or kale. If folks in the house are opposed to seafood, then we skip the Wahoo & fishcake and just used cut up white meat chicken. Into the broth, I usually shave a few carrots and add a liberal amount of chopped pickled ginger. Again, when we have concientious objectors to ginger, I just use a little garlic instead. If I don't have genuine Soba, then some Spaghetti will do! Always makes a hearty meal.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,Jon
Date: 06 Oct 06 - 02:20 PM

We use swiss chard as an alternative to spinach. The main reason for us here (our garden in the UK) is that it doesn't bolt, and we nearly always get that problem with the spinach.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,Lox
Date: 06 Oct 06 - 05:09 PM

Ravioli containing sundried tomatoes and mozzarella with white sauce and parmesan, served with a simple lettuce and tomato salad drizzled with dressing made from balsamic vinegar, extra virgin olive oil and a smidgeon of english mustard powder.

Subject: RE: BS: din dins - whatcha havin'?
From: LilyFestre
Date: 06 Oct 06 - 05:46 PM

On the menu tonight, we have:

Baked Mahi-Mahi, herbed rice and broccoli with fresh garlic and a touch of olive oil

:) Michelle

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST
Date: 06 Oct 06 - 11:30 PM

This evenings culinary advenure:

Mesquite grilled Atlantic salmon steaks with a hoison-ginger marindae
Grilled sweet corn
Freshluy baked bagauttte with extra virgin first cold presse olive oil
and a couple glasses of a wonderful Austrailian chardonay

Subject: RE: BS: din dins - whatcha havin'?
From: Joe_F
Date: 07 Oct 06 - 08:55 PM

Scallops sauteed with mushrooms in olive oil & butter
Salad: Lettuce, tomato, cucumber, avocado, Italian pepper, radishes, scallion, olive oil, vinegar, salt, pepper
Potato, microwaved & mixed with the goop from the scallops
White wine
Cookies

Subject: RE: BS: din dins - whatcha havin'?
From: Sandra in Sydney
Date: 08 Oct 06 - 08:01 AM

2 toasted sandwiches, roast beef from the deli, & silverside I cooked my self.

I couldn't be bothered cooking the usual soupy-stew with lotsa' vegs & some protein (meat/chicken/tinned tuna/vegetarian)

yum

sandra

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,lox
Date: 08 Oct 06 - 11:12 AM

mmm

I love soupy stew!

No big dinner today, but probably a french omellette later.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,Partridge
Date: 08 Oct 06 - 11:27 AM

Just finished pork chop chips beans and apple
yum
patx

Subject: RE: BS: din dins - whatcha havin'?
From: Liz the Squeak
Date: 08 Oct 06 - 11:33 AM

We've just finished lunch....

Asparagus and mushrooms in a Sauce Bearnese (homemade)
Roast beef, Yorkshire pudding, carrots, peas, roast potatoes, red wine gravy, various mustards.
Blackberry & apple meringue with whipped cream & calvados.


Burp.

LTS

Subject: RE: BS: din dins - whatcha havin'?
From: Gervase
Date: 08 Oct 06 - 01:55 PM

Tonight we shall mostly be having slow-roast shoulder of Lleyn hogget from the field across the road.
Planning on cooking it with roast veg, chillies and thyme from the polytunnel (a la Nigel Slater in today's Observer) and potatoes from the kitchen garden.
Shame we had to buy the salt and the olive oil, though.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST, Topsie
Date: 08 Oct 06 - 03:38 PM

How near the sea are you? You could bring home some sea water and boil it until evaporated, leaving just sea salt, maybe.
(I have a little olive plant with a few olives the size of peas, but I think I'll be buying olive oil for the foreseeable future.)

Subject: RE: BS: din dins - whatcha havin'?
From: Sandra in Sydney
Date: 08 Oct 06 - 11:32 PM

Lox - how wonderful to meet a fellow soupy-stew fan. I rarely cook a knife-and-fork meal.

here's my recipe - every veg in the fridge, vegs from outside the fridge, maybe some frozen vegs, maybe some herbs from JennyO's garden, maybe some commercial spices, red or white meat, or beans/pulses, boil 'em up with lotsa' garlic, add some chanpignons in vinegar, add a sauce, tip into bowl & eat. Maybe with a bowl of grain, or some toast. yum

Subject: RE: BS: din dins - whatcha havin'?
From: mrdux
Date: 09 Oct 06 - 12:55 AM

i'm the cook in the family and i'm always looking for an excuse to be indulgent. today has been our fourth wedding anniversary. so, to celebrate: first course, steamed artichokes. then, grilled duck breasts, served with a light madiera sauce -- actually, just a reduction of chicken stock fortified with madiera, thyme and shallots -- sauteed chanterelles, baked butternut squash, and a green salad (romaine leaves). wine was a 1994 rioja (marqués de arienzo gran riserva). ms. c. was most pleased. in all due immodesty, i wasn't disappointed, either.

Subject: RE: BS: din dins - whatcha havin'?
From: Trevor
Date: 09 Oct 06 - 06:50 AM

I'd have bacon and egg if I had some bacon. Trouble is, I've got no eggs.

Subject: RE: BS: din dins - whatcha havin'?
From: LilyFestre
Date: 09 Oct 06 - 01:01 PM

We'll be enjoying a classic pot roast (beef, onions, garlic, carrots, spices), fresh Yukon Gold potatoes from the garden, butternut squash and a nice bottle of wine. Homemade apple crisp for dessert.

Michelle

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST
Date: 10 Oct 06 - 09:38 AM

All baked ..porkchops, fennel, Aubergine with chese and tomato, mmmmmmmmmmmm. Oh yes, and a glass of red wine.

Subject: RE: BS: din dins - whatcha havin'?
From: JennyO
Date: 10 Oct 06 - 11:15 AM

Tonight it was bangers and mash with a difference. The bangers were lamb sausages with rosemary and honey, the mash was made with potatoes, butter, grain mustard and some finely chopped parsley and chives from the garden. There was also broccoli from the garden and I made a rather tasty brown onion gravy. It was all rather yummy!

Subject: RE: BS: din dins - whatcha havin'?
From: LilyFestre
Date: 10 Oct 06 - 11:24 AM

It's either going to be lasange or leftovers....depends on if I am feeling better later. :P BLAH!

Michelle

Subject: RE: BS: din dins - whatcha havin'?
From: MMario
Date: 10 Oct 06 - 11:28 AM

I know my nephew is making chicken cordon blue - what ielse we'll have I dunno....

Subject: RE: BS: din dins - whatcha havin'?
From: JennyO
Date: 11 Oct 06 - 12:36 PM

Tonight's dinner turned out very good too, partly due to my adventures in the garden today. I noticed a lone potato plant popping up in my no-dig garden, and thought I'd better check and see if there were any other results of my previous crop which I thought had failed because the plants had died off without flowering. To my delight, when I started digging, I found a lot of nice potatoes of all sizes - enough for several meals.

So we had some of those whole tonight with sour cream and sweet chilli sauce, along with veal topped with bacon and some fancy lettuce from the garden with some of John's salad dressing of balsamic vinegar, extra virgin olive oil, grain mustard and honey. All the different flavours mixed together in a lovely combination on the plate.

By the way Jon, the swiss chard you linked to is often sold as spinach here in the supermarkets. Otherwise it tends to be known as silverbeet. I love the stuff, and I usually have some growing in the garden so I can pick off a few leaves and eat it within minutes of it being picked. I especially like it with cheese and tomato.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,Jon
Date: 11 Oct 06 - 01:14 PM

Jenny, Pip makes a very tasty spinach (or chard) and cheese (cheddar) flan with a wholemeal pastry.

Subject: RE: BS: din dins - whatcha havin'?
From: JennyO
Date: 11 Oct 06 - 01:42 PM

Mmm. Sounds lovely Jon!

Subject: RE: BS: din dins - whatcha havin'?
From: RangerSteve
Date: 11 Oct 06 - 03:40 PM

Bill D - Thanks for that pork chop recipe. I'll have to try it.
Spaw - do you grate the apples or chop them or what? I want to try that recipe, too.

I just got back from a trip to Massachusetts and I don't have anything in the house, so I'm eating out tonight. When I get back home, I'll have some of the cheese I bought in Vermont, along with one of the wines I picked up on my trip. I like to try local wines, and I bought a few bottles of MA, NH and VT wines. They don't do a lot of grape wines up north, mostly fruit, but they sure look promising.

Subject: RE: BS: din dins - whatcha havin'?
From: GUEST,lox
Date: 11 Oct 06 - 03:47 PM

Sandra in Sydney

Mine follows a roughly similar format give or take a few veg here and there, except that I prefer to tip it out of the bowl to eat it, not always having the patieence for "modern" flim flam like spoons.