My mum still does her fried fish on fridays. When I was living with mum I noticed that friends would mysteriously turn up around dinner time knowing that mum will offer to make dinner for them.....
I feel Like Chicken tonight, Like chicken TONIGHT!
- Thread starter WhenTheGoingGetsTtuff
- Start date
My mum still does her fried fish on fridays. When I was living with mum I noticed that friends would mysteriously turn up around dinner time knowing that mum will offer to make dinner for them.....
No, no fried fish fridays here. Hmmmm i might do it tho...thanks for the idea. Which.............Is the point for this thread!
Your wife didn't feed you today?
Yeah, we had pork steaks before I went in to work.
In the afternoon, I'm making crab bisque with a tropical fruit salad, made from scratch.
LOL yea it was plenty for me. Anymore than that and you'll be spending like $30 on sushi
30 on sushi? thats it?
restaurant i used to go to give you your miso n salad with your dinner...
...may you go down a legend before your demise...
30 on sushi? thats it?
restaurant i used to go to give you your miso n salad with your dinner...
...may you go down a legend before your demise...
you spend more? I hate to spend that much for one meal. Like how much and how many rolls? Some places around here give miso soup and salad but some don't . .
I was just talkin to someone about eating sushi when you're really hungry. The bill could end up like $50 per person. . . call me cheap but. .
I'm sure they were good, I just don't mess with the swine anymore. I hope you all enjoyed the steaks though.
LOL yea it was plenty for me. Anymore than that and you'll be spending like $30 on sushi
miso soup
love the stuff but not everyone can make it correctly 
I'm sure they were good, I just don't mess with the swine anymore. I hope you all enjoyed the steaks though.
Yeah, they were good.
Kosher salt
16 ounces buckwheat or soba noodles
1/2 cup natural crunchy peanut butter
1/2 cup seasoned rice vinegar
2 tablespoon soy sauce
5 teaspoons chili sauce or chilis
Bring a large pot of water to a boil. Add a good amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
If you're chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.
Green Beans!!! Fresh out my garden.
16 ounces buckwheat or soba noodles
1/2 cup natural crunchy peanut butter
1/2 cup seasoned rice vinegar
2 tablespoon soy sauce
5 teaspoons chili sauce or chilis
Bring a large pot of water to a boil. Add a good amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
If you're chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.
Green Beans!!! Fresh out my garden.
you spend more? I hate to spend that much for one meal. Like how much and how many rolls? Some places around here give miso soup and salad but some don't . .
I was just talkin to someone about eating sushi when you're really hungry. The bill could end up like $50 per person. . . call me cheap but. .
Girl first time i found my sushi restaurant we spent 120.
moved found another one and we spent bout 80.
On average if we don't get sushi it can be about 30 per person. With sushi we usually spend between 40 n 60 per person depending on how hungry we are and what we want. Once we realize what we like and don't like THEN we start to spend less.
But we got some more discovering to do
Edit:
But then again I'm inland...with seafood...
I only make veggie lasagna.
For lunch .. its time for the Benihana's lunch special... then for dinner I'm teaching my friend how to make lasagna ... we have to make 2 pans ... she needs a separate pan because she doesn't eat ground turkey .. she calls it fake meat .. so she will have her own beef pan
what kind of cheese(s) do you use?
tonight i made some lemon pepper chicken kabobs since for the first time in who knows when nobody in my family is having any kind of cookout today.
Leftover bbq from the job i had today, and from fam and friends who cooked out.
I use ricotta and mozzarella mostly (both part-skim) today I bought a bag of Sorrento cheese to add in too that has mozzarella, provolone and parmesan ...
Today I had the opportunity to eat fried chicken wings, fried fish, hush puppies, cole slaw, and mac and cheese. There was also ice cream and cake there. The one thing I stayed the hell away from was the potato salad. I fuckin' hate that shit. I have been told that there is at least one person in the world who could make someone like me enjoy potato salad though. Apparently there is a recipe that is catered specifically for people who don't like that God awful dish. Time will tell if I ever get to try it, and IF I will like it. We'll see what happens, but I'm a bit skeptical. Not knocking the recipe or the skills of its master, but (at the moment) I just can't see me ever liking potato salad...
why does everyone use that kind of cheese.
how will you make lasagna without it???
Hilarious
why does everyone use that kind of cheese.
Because it taste good!!!
I'm sayin tho....how u gonna have lasagna....what? What lasagna YOU been eatin? lol Jk.
Anyway...it's Tuesday Tuna Turkey Taco Night.....
1/2lb Ground Turkey
1lb of Flaky fish
1/4 cup Canola Oil
1 Lime Juiced.
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish.
Shredded white cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat stove to medium-high heat. Place fish and turkey in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the meat. Let marinate for 15 to 20 minutes.
Place the marinated fishmeat into the pan and cook for about 4 minutes. Warm the tortillas alot of people do this in the oven for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Anyway...it's Tuesday Tuna Turkey Taco Night.....
1/2lb Ground Turkey
1lb of Flaky fish
1/4 cup Canola Oil
1 Lime Juiced.
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish.
Shredded white cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat stove to medium-high heat. Place fish and turkey in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the meat. Let marinate for 15 to 20 minutes.
Place the marinated fishmeat into the pan and cook for about 4 minutes. Warm the tortillas alot of people do this in the oven for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
My buttocks. Why are you posting in here and not participating? What did ya'll have for dinner tonight? MAN!
I posted on the first page. You obviously missed it or disregarded it.
I didn't disregard. This is supposed to be a daily thing. lol. What did ya'll eat today?
You're doing this on purpose arent you?
You're doing this on purpose arent you?
Yesterday we had homemade chicken and dumplings and chicken and dressing.
Today we're having short ribs and cuban fritas.
Dang i haven't made homemade chicken n dumps in a LONG time. Years i think. Hmmmm sounds like plan sir.
I'm about to have some much needed wings and beer.
CT didn't you just HAVE wings and beer? 
BLAH
Because of BCAA we're having chicken and dumps!
1 3lb whole chicken
2 tablespoons sea salt
3 bay leaves
4 sprigs thyme
1 whole red onion
4 peppercorns
2 heads of garlic cut up.
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup chopped chives
1 cup goatmilk
2 brown eggs
1/2 cup honey
Sauce:
2 tblspns butter
2 tblspns oil
carrots, diced
stalks celery, diced
cloves garlic, minced
1 cup frozen pearl onions
1/4 cup heavy cream
bay leaves
1/4 cup all purpose flour
6 cups chicken stock
1 cup frozen peas
Put on over med-hi heat, the chicken and all stock ingredients in a large dutch oven and cover with water. and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface
When you're done take the chicken to a cutting board. Strain the stock and shred the meat. the stock will be used for the sauce
For the dumps
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and goatmilk together; pour the liquid ingredients into the dry ingredients and fold. Mix just until the dough comes together; the batter should be thick and like a cake.
Sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes. Slowly pour in the chicken stock. Add frozen peas and pearl onions.
Let sauce simmer about 15 min. Stir in heavy cream.
Put the shredded chicken into the sauce and bring up to a simmer. carefully drop fat spoonfuls of the dumpling batter into the mix. The dumps should cover the top of the sauce. Let the dumps poach for about 10 mins until they are firm and puffy. Remove the bay leaves. Season with freshly cracked black pepper and you're ready.
BLAH
Because of BCAA we're having chicken and dumps!
1 3lb whole chicken
2 tablespoons sea salt
3 bay leaves
4 sprigs thyme
1 whole red onion
4 peppercorns
2 heads of garlic cut up.
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup chopped chives
1 cup goatmilk
2 brown eggs
1/2 cup honey
Sauce:
2 tblspns butter
2 tblspns oil
carrots, diced
stalks celery, diced
cloves garlic, minced
1 cup frozen pearl onions
1/4 cup heavy cream
bay leaves
1/4 cup all purpose flour
6 cups chicken stock
1 cup frozen peas
Put on over med-hi heat, the chicken and all stock ingredients in a large dutch oven and cover with water. and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface
When you're done take the chicken to a cutting board. Strain the stock and shred the meat. the stock will be used for the sauce
For the dumps
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and goatmilk together; pour the liquid ingredients into the dry ingredients and fold. Mix just until the dough comes together; the batter should be thick and like a cake.
Sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes. Slowly pour in the chicken stock. Add frozen peas and pearl onions.
Let sauce simmer about 15 min. Stir in heavy cream.
Put the shredded chicken into the sauce and bring up to a simmer. carefully drop fat spoonfuls of the dumpling batter into the mix. The dumps should cover the top of the sauce. Let the dumps poach for about 10 mins until they are firm and puffy. Remove the bay leaves. Season with freshly cracked black pepper and you're ready.
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