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| What's for dinner? | |
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| Tweet Topic Started: Apr 9 2010, 01:29 PM (523 Views) | |
| Kincaid | Apr 9 2010, 01:29 PM Post #1 |
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HOLY CARP!!!
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It's date night! Don't know where yet. I'm arguing for our inaugural trip to Five Guys. |
| Kincaid - disgusted Republican Partisan since 2006. | |
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| John Galt | Apr 9 2010, 01:31 PM Post #2 |
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Fulla-Carp
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For some women, a date night at Five Guys for burgers is like getting a blender for their wedding anniversary. Could be a major fail scenario, no? Have you thought this out completely, Kincaid? Or is she just a burger kind of gal?? |
| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| Mikhailoh | Apr 9 2010, 01:33 PM Post #3 |
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If you want trouble, find yourself a redhead
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Janet is. She's always happy with a good burger. I love my wife. Now if I could just get her to appreciate my kind of cooking.
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| John Galt | Apr 9 2010, 01:37 PM Post #4 |
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Fulla-Carp
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Mik and Kincaid, the Burgermeisters:
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| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| apple | Apr 9 2010, 01:38 PM Post #5 |
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one of the angels
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chicago style deep dish pizza.. by moi |
| it behooves me to behold | |
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| Free Rider | Apr 9 2010, 01:39 PM Post #6 |
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Fulla-Carp
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| Mikhailoh | Apr 9 2010, 01:49 PM Post #7 |
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If you want trouble, find yourself a redhead
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But.. tonight I'm having filet mignon with garlic sauce and penne with cilantro-pumpkin seed pesto. So there. Tomorrow night we have friends coming over and it's going to be Osso Bucco with Wild Mushroom Sauce - it's also a pinot noir tasting. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Free Rider | Apr 9 2010, 01:51 PM Post #8 |
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Fulla-Carp
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aww man. That sounds good. I don't know what I'll be having for dinner but it's probably going to be something along the lines of tacos. I like tacos. I munch tacos. I'm a taco muncher.
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| John Galt | Apr 9 2010, 01:51 PM Post #9 |
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Fulla-Carp
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Both meals sound great. I'm not available tonight, but what time is dinner tomorrow? Fresh wild mushrooms, or reconstituted dried? Recipe, please. Edited by John Galt, Apr 9 2010, 01:52 PM.
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| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| Mikhailoh | Apr 9 2010, 01:56 PM Post #10 |
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If you want trouble, find yourself a redhead
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Fresh wild. And I still have the recipe on my clipboard from when I emailed it to my blackberry! It's from Gourmet, 1996. six to eight 2-inch-thick veal shanks (5 pounds total), each tied securely with kitchen string to keep meat attached to bone 3 tablespoons olive oil 3 tablespoons unsalted butter 1 1/2 pounds onion, sliced thin 2 celery ribs, sliced thin 1/2 pound fresh cremini or white mushrooms, tough stem ends trimmed 1/2 pound fresh shiitake mushrooms, stems discarded 1/2 pound fresh Portobello mushrooms, stems discarded 3/4 teaspoon dried thyme, crumbled 1/2 cup dry vermouth or dry white wine 1 tablespoon fresh lemon juice 1/2 to 3/4 cup water 1 to 2 tablespoons balsamic vinegar, or to taste 1/4 cup fresh parsley leaves, washed well, spun dry, and minced Accompaniment: cooked couscous print a shopping list for this recipe preparation Preheat oven to 275°F. In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of oil and butter over moderately high heat until foam begins to subside and sauté onion and celery until beginning to turn golden. Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.) Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of oil and butter over moderately high heat until foam begins to subside and sauté mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid. Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered. Transfer shanks to a platter and keep warm. Transfer onions, celery, and pan juices to a blender with 1/2 cup water and purée until smooth, adding more water if necessary to thin sauce to desired consistency. Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley. Arrange shanks on couscous and spoon sauce over them. Read More http://www.epicurious.com/recipes/food/views/Osso-Buco-with-Mushroom-Sauce-11391#ixzz0kdl1r1vr |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| sue | Apr 9 2010, 02:01 PM Post #11 |
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HOLY CARP!!!
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does that ever sound freakin' good. |
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| Mikhailoh | Apr 9 2010, 02:05 PM Post #12 |
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If you want trouble, find yourself a redhead
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It is. It's really, really good. I buy it premade at Arbor Farms market, but this sounds close: Prep and Cook Time: 10 minutes Ingredients: 2 cups chopped fresh cilantro 1 cup chopped fresh parsley 3 scallion, chopped 4 cloves garlic, coarsely chopped 1 tsp ground cumin 2 or 3 canned jalapenos, depending on desired heat 1/2 cup coarsely chopped pumpkin seeds 2 TBS water 1 TBS fresh lemon juice 2 TBS extra virgin olive oil salt and white pepper to taste |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Kincaid | Apr 9 2010, 02:42 PM Post #13 |
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HOLY CARP!!!
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I've given my share of dud gifts over the years (closet organizing shelf thingies, fer In any case, it will be her choice. I might recommend we go back to Rose's Deli - haven't been there in ages. |
| Kincaid - disgusted Republican Partisan since 2006. | |
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| Kincaid | Apr 9 2010, 02:44 PM Post #14 |
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HOLY CARP!!!
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I tell you, I have the best idea for a book. Was it Pique that wrote the book on the hunt for the right piano? A good follow up would be a book by one of our members. Traveling the country, dropping in on various forum members, sampling their recipes (fully detailed in the book, of course), discussing the big moral and religious issues of the day, with a bit of introspection and coming of age/coming aware thrown in. Lot's of wine recommendations. Awesome idea. Above my pay grade, however. Someone should do that. Edited by Kincaid, Apr 9 2010, 02:45 PM.
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| Kincaid - disgusted Republican Partisan since 2006. | |
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| sue | Apr 9 2010, 02:51 PM Post #15 |
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HOLY CARP!!!
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Thanks so much! I'll be trying that for sure. |
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| musicasacra | Apr 9 2010, 07:35 PM Post #16 |
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HOLY CARP!!!
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Tonight @ the airport. Last night a fantastic meal at Blue Plate Oysterette in Santa Monica. Found them via Urban Spoon. I had the best clam chowder I've ever had -- the manager promised us the recipe, which I'll post. We also tried their amazing lobster mac & cheese with gruyere and truffle oil. |
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| Kincaid | Apr 10 2010, 08:17 PM Post #17 |
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HOLY CARP!!!
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Went to Roses. She had the "23rd street", which is pastrami on rye. I had the philly steak and cheese. We shared half and half. |
| Kincaid - disgusted Republican Partisan since 2006. | |
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| musicasacra | Apr 10 2010, 09:27 PM Post #18 |
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HOLY CARP!!!
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gyros |
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| Mikhailoh | Apr 11 2010, 04:31 AM Post #19 |
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If you want trouble, find yourself a redhead
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Had a few friends over for dinner. Osso Bucco with a mushroom sauce, caesar salad with ciabatta croutons (yummy), bread and a selection of red wines for kind of a dinner tasting. One of our friends brought dessert, a Weight Watchers recipe. It was just an angel food cake mix with pineapple tidbits thrown in the mix. I normally don't care much for angel food cake, but this was really a great spring/summer dessert. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| John Galt | Apr 11 2010, 06:18 AM Post #20 |
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Fulla-Carp
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Uh, Mik, uh.....I was waiting for you to let me know what time dinner was.....even had a bottle of Three Buck Chuck ready to bring ... The recipe for the OB looks great and I plan to try it. |
| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| Mikhailoh | Apr 11 2010, 06:28 AM Post #21 |
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If you want trouble, find yourself a redhead
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Actually, Johanna, the OB was so so. I thought the mushroom sauce was OK, but was probably a little too gravy-like for my tastes. IMO a classic OB recipe like Bert Green's in 'Kitchen Bouquets' is better. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| John Galt | Apr 11 2010, 10:08 AM Post #22 |
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Fulla-Carp
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Wise a$$. Legions of future members will be confused by the John/Johanna dichotomy. As for the Osso Buco, in our house, my better half would like more sauce than less, so I may try the recipe anyway. I was thinking about using some of the dried wild mushrooms I buy at Costco. A handful of those, rehydrated, adds a lot of flavor, especially if you save the soaking liquid and use it also. |
| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| Mikhailoh | Apr 11 2010, 04:20 PM Post #23 |
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If you want trouble, find yourself a redhead
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How 'bout Jo? |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| sue | Apr 11 2010, 04:31 PM Post #24 |
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HOLY CARP!!!
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Homemade burgers on the grill tonight. It's a gorgeous sunny day here and you can smell people's barbecues all over the neighbourhood. |
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| John Galt | Apr 11 2010, 04:35 PM Post #25 |
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Fulla-Carp
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Mik, I was just kidding about the wise a$$. Jo is a bit Louisa May Alcott-ish (Jo is one of the sisters in Little Women). So not me. John, Johanna, JG or Hey You are all fine. I'll answer to just about anything. I have to admit I hadn't really considered the gender thing embedded in the name. I figured John Galt was a fictional character and no one would assume anything. I feel like I've "come out"! Maybe we should have a re-name John Galt contest. I have a sneaking feeling I'll live to regret that suggestion.... |
| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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4:56 PM Jul 10