What's for Dinner?

[kayaker]

Felt like making Spam Musubi last night. In for a penny...so I also made Hot Dog Maki. I julienne sliced a couple of hotdogs, minced the heck out of some onion and pickles, and rolled them up. I drizzled some mustard over the roll.

[C2H5OH]

Originally Posted by kayaker

... I also made Hot Dog Maki. I julienne sliced a couple of hotdogs, minced the heck out of some onion and pickles, and rolled them up. I drizzled some mustard over the roll.

That sounds... interesting. I think I'll try it.

[BeeGee]

I've got some chicken breasts marinating in Carolina gold sauce this afternoon. I HOPE I have time to put them on the grill tonight. No idea what I'm going to do with them after cooking.

[BeeGee]

They came out well with a distinct tendency to clear the ol' sinus passages. I'm trying to figure out what else to put with them for a mustardy chicken grain bowl.

[kayaker]

I love Indian food, but never made any. An Indian food truck friend suggested I try Cook’s Illustrated Chana Masala. I owe the guy, it is out of this world!! I served it over Thai Coconut Rice (from the same issue of Cook’s! The current issue).

[krisolov]

Seriously" I have to do this after two weeks of no activity.

My first attempt at char siu pork. For those who don't recognize it, it's those reddish pork bits in your lo mein and fried rice.

I found this reasonably easy and seemingly authentic recipe and decided to give it a try

Char Siu Pork
1 Jar commercial Char Siu Sauce (I used Lee Kum Kee)
1 full pork tenderloin or trimmed boston butt (I used a 1.25 lb pork loin roast)
honey
Soy Sauce

Marinate pork pieces in a marinade of 3 parts char siu sauce to 1 part sot sauce, for at least 24 hours

Roast suspended or on a rack at 275 degrees for at least 1 hour, basting every 15 minutes with the below basting sauce
Basting sauce: 1 part honey, 1 part char siu sauce

https://imgur.com/lR54APR

[krisolov]

Originally Posted by krisolov

Seriously" I have to do this after two weeks of no activity.

My first attempt at char siu pork. For those who don't recognize it, it's those reddish pork bits in your lo mein and fried rice.

I found this reasonably easy and seemingly authentic recipe and decided to give it a try

Char Siu Pork
1 Jar commercial Char Siu Sauce (I used Lee Kum Kee)
1 full pork tenderloin or trimmed boston butt (I used a 1.25 lb pork loin roast)
honey
Soy Sauce

Marinate pork pieces in a marinade of 3 parts char siu sauce to 1 part sot sauce, for at least 24 hours

Roast suspended or on a rack at 275 degrees for at least 1 hour, basting every 15 minutes with the below basting sauce
Basting sauce: 1 part honey, 1 part char siu sauce

https://imgur.com/lR54APR

For the record: looked awesome. Tasted like nutmeg and honey. Bleah; fail. Try a different sauce mix next time, if there is a next time.

[thylacine]

Originally Posted by krisolov

For the record: looked awesome. Tasted like nutmeg and honey. Bleah; fail. Try a different sauce mix next time, if there is a next time.

I was surprised by your recipe frankly, I’d use the ready made sauce OR start using honey and soy and oyster sauce and garlic etc to make up a char siu sauce. It did seem likely to be somewhat unbalanced. I’m sorry you wasted your pork. Gotta hate that.

[Jaglavak]

Half a bag of chips.

[krisolov]

Originally Posted by thylacine

I was surprised by your recipe frankly, I’d use the ready made sauce OR start using honey and soy and oyster sauce and garlic etc to make up a char siu sauce. It did seem likely to be somewhat unbalanced. I’m sorry you wasted your pork. Gotta hate that.

Damn right. The sacrifices we make for science. I thank you for the suggestions; I like them. Char siu 2.0 will happen.

[kayaker]

Barbecue shredded turkey with air-fryer tofu cubes and air-fryer kale chips.

[thylacine]

Pulling out the wok for some satay chicken with veg. I prefer using thigh fillets to breast and will serve over brown rice, I make a rice cooker full and freeze in 2 person portions to nuke as needed.

[kayaker]

Air fryer tilapia used for fish tacos.

[kayaker]

Sous vide beef liver 130 degrees Fahrenheit for 1 hour. During that hour I caramelized onions. Delicious (if you like liver).

[C2H5OH]

It's been two years, but I can finally eat one of these again!

I did have to cut it into little pieces with a knife, first, though, because they still can't give me fake teeth to replace the ones they had to yank out. Damn virus!

[What Exit?]

Originally Posted by C2H5OH

It's been two years, but I can finally eat one of these again!

I did have to cut it into little pieces with a knife, first, though, because they still can't give me fake teeth to replace the ones they had to yank out. Damn virus!

I had no clue you were still waiting on false teeth. Do they have you scheduled at all? We're still getting our dental work done though everything is slower.

[C2H5OH]

Originally Posted by What Exit?

I had no clue you were still waiting on false teeth. Do they have you scheduled at all? We're still getting our dental work done though everything is slower.

No, nothing scheduled. I have to wait til an appointment in feb or march to see a doctor who may be able to light a fire under them.

[C2H5OH]

I made some rice and put soy sauce on it, and topped it with sprinkle of this stuff. Yummm!

[Rebo]

I think 15 bean soup with a leftover ham bone is in order. With some good sweet cornbread muffins drenched in butter.

Mmm.

[teela brown]

Oyster stew with caramelized shallots. Sourdough garlic toast. A salad with some kind of tart dressing to offset the richness of the oyster stew.

[Rebo]

Originally Posted by Rebo

I think 15 bean soup with a leftover ham bone is in order. With some good sweet cornbread muffins drenched in butter.

Mmm.

It was delicious!

[Jaglavak]

Sorta-hot beef chili in diced maters with pinto, great northern, and red lima beans. I tipped in some of the ouchalicious chili powder I got last time I visited Arizona. Just enough to make the top of my head sweat. Then salsa fresca on top with a big ol curl of cheddar. It turned out tasty.

I tried a new trick this time. The moo was a 1 1/2 lb frozen lump and I didn't want to wait. So I seared it all over still frozen, and dumped it in with the tomatoes & beans to simmer for an hour. Then diced it up and simmered for another few minutes. It worked slick and seems like a good way to quickly heat frozen meat through that bug growing danger zone.

[3acres]

I had leftover chicken disguised as fried rice for lunch. An egg, a few peppers, celery, a couple mushrooms, a few green onions, a couple cloves of garlic, some ginger, a heaping spoonful of turmeric, cayenne pepper, and some soy sauce. Oh, and a half cup of dried rice that I cooked up earlier.

[Xen Master]

Originally Posted by 3acres

I had leftover chicken disguised as fried rice for lunch. An egg, a few peppers, celery, a couple mushrooms, a few green onions, a couple cloves of garlic, some ginger, a heaping spoonful of turmeric, cayenne pepper, and some soy sauce. Oh, and a half cup of dried rice that I cooked up earlier.

Was the taste noticeably different from your regular run-of-the-mill Chinese food?

[Inna Minnit]

I made a chicken soup yesterday. I will probably be eating that all week.

[thylacine]

Beef cheek, mashed spud and honeyed carrots

[Zeener Diode]

^Looks good! I would've added pineapple chunks, but that's me.

I whipped up a pan of chili mac, sans beans, topped with shredded sharp cheddar. Paired it with an apple/honey walnut side salad.

[kayaker]

Scallops & Dumplings.

[JackieLikesVariety]

Originally Posted by Zeener Diode

^Looks good! I would've added pineapple chunks, but that's me.

I whipped up a pan of chili mac, sans beans, topped with shredded sharp cheddar. Paired it with an apple/honey walnut side salad.

this all sounds good (pineapple!) and I'd eat at the Zeener Diode Cafe, just like I would the 3 Acres Cafe.

tonight I plan to have vegetable soup I made over the weekend. it will be OK, but not worthy of opening a cafe (or even taking a photo). I suppose I should put more effort in.

[3acres]

Tonight was chicken and broccoli. And red pepper, garlic, and onions. And cayenne pepper and turmeric.

[Xen Master]

Originally Posted by 3acres

Tonight was chicken and broccoli. And red pepper, garlic, and onions. And cayenne pepper and turmeric.

Throw some kind of Chinese cooking sauce in there, and you could get yourself some Chinese fun! Yum!

[C2H5OH]

Damn, I wish I could eat that...

[kayaker]

My gf made a big pot of split pea soup. My contribution was a side of caramelized onions, made sous vide.

Sous vide caramelized onions: Slice two or three onions. Toss them around for 5 minutes over medium heat in olive oil, salt, and pepper, just to soften the onions a bit. Vacuum seal them and sous vide at 190 degrees F for 24 hours.
Twenty four hours is the sweet spot. I've tried 36 with no improvement and at 18 hours they just aren't ready.

[3acres]

Lunch today: cheatin' chicken soup.

Cut up and sauteed some cauliflower in olive oil and turmeric...


Then poured a can of Progresso Homestyle Chicken Noodle Soup and simmered for 30 minutes.


Hmm, the image host doesn't seem to be working, so no photo.

[JackieLikesVariety]

I see two photos and they both look good, but why is it "cheatin'" ??

I got turmeric in my amazon delivery today and now I have to start using it so I thank you for the inspiration 3acres!

meanwhile, I have vegetable soup for supper tonight. Where I'm from, Dinner is what you have on Sundays and holidays.

[3acres]

Hey, the photos showed up!

It's cheating because I used canned soup and put lipstick on it instead of making it from scratch.

[C2H5OH]

Originally Posted by 3acres

Lunch today: cheatin' chicken soup.

Cut up and sauteed some cauliflower in olive oil and turmeric...
\

Carbon steel wok! Just like mine!

[3acres]

Today's lunch was linguine with sardine sauce. My nephews say it looks horrid.

[BeeGee]

I'm going to make butternut squash soup. Hopefully, the easy way.

[Xen Master]

Originally Posted by 3acres

Today's lunch was linguine with sardine sauce. My nephews say it looks horrid.

I'd gladly eat that--though I'd certainly wish for a larger portion!

[Kat]

Pizza!

[3acres]

Supper was corned beef, cabbage, and smashed carrots and potatoes

[C2H5OH]

Originally Posted by 3acres

Supper was corned beef, cabbage, and smashed carrots and potatoes

I haven't had that for more than two years. I have to wait for my brother to come visit to make that again, because my mother can't eat beef and I need someone who can take it off my hands if it turns out I can't eat it.

[BeeGee]

I'm not a huge fan of "can of this, can of that" recipes, but I do make them when I've got a week of no time to cook coming up, I'll make something halfway between a stew and a casserole. This week is Pollo y Estrella Rojo. I cooked three boneless skinless chicken breasts in the instant pot in a half cup of Herdez guacamole sallsa. I chopped a bag of frozen fajita vegetables and sauteed them in a little oil in the stock pot. I shredded the chicken, returned it to the pot and used the saute feature to reduce the liquid in the pot. Added 32oz chicken broth, the chicken, 1 can of fire roasted diced tomatoes, a tall can of diced green chilis, garlic, chili powder, and cumin to the pot with the peppers and let that all simmer for an hour or so. Close to serving time, I added the rest of the 16oz jar of guacamole sauce and two cans of white cheddar cheese soup. I made star shaped pasta because I found I had three bags of the stuff when I cleaned out my pantry Saturday. When the pasta was cooked and drained, I stirred in a packet of Knorr's Mi Arroz. Hence the estrellas are rojo.

[Jaglavak]

:: bzzzt, crackle ::

Agent 74 here. The estrellas are rojo. I repeat, the estrellas are rojo. Over and out.

[What Exit?]

The Diner ran out of corn beef before 6pm. The Irish Pub is a mob scene.

So we have Chinese Food tonight.

[3acres]

I always buy a couple corned beef briskets at the grocery store before St. Pat's because they put them on sale every year.

[What Exit?]

Originally Posted by 3acres

I always buy a couple corned beef briskets at the grocery store before St. Pat's because they put them on sale every year.

I'm the only one of 4 of us that actually enjoyed corn beef.

[Wolf Larsen]

We had corned beef, cabbage and potatoes. The corned beef was from Trader Joe's and it was excellent!

[raventhief]

I'm not a fan of corned beef so I made cottage pie