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Dinner tonight - or last night.

Forums: Food, Dinner, Diary, Food Log, Supper
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Rockhead
 
  1  
Reply Sun 5 Jul, 2009 08:42 pm
@farmerman,
chicken breasts chopped and stir-fried with a couple onions and some cherry and japaleno peppers outta the garden, over spinach pasta.

(salmon tomorrow)
alex240101
 
  1  
Reply Sun 5 Jul, 2009 09:49 pm
@Rockhead,
Sounds great Rockhead. I too, have salmon layed out for tomorrow,...dill plant weary.
Rockhead
 
  1  
Reply Sun 5 Jul, 2009 09:51 pm
@alex240101,
I got a funny look from mine as i carried in the fish...
alex240101
 
  1  
Reply Sun 5 Jul, 2009 09:55 pm
@Rockhead,
Was given this fish/barbeque spring closing basket thing,.....suppose to make grilling fish easier,......so,...no more foil thing,.....will report back...

Rockhead
 
  1  
Reply Sun 5 Jul, 2009 09:59 pm
@alex240101,
mismi has one of those.

ima caveman...

good luck.
alex240101
 
  1  
Reply Sun 5 Jul, 2009 10:34 pm
@Rockhead,
Do caveman gut fish, or are delicacies found?
Foxfyre
 
  1  
Reply Sun 5 Jul, 2009 10:40 pm
@alex240101,
They get them, but I think they have to do it by spearing them.
0 Replies
 
Rockhead
 
  1  
Reply Sun 5 Jul, 2009 10:47 pm
@alex240101,
i'm pretty sure the salmon was flown in as filets.

(but i can gut a fish, or whatever is brought to the table)
0 Replies
 
alex240101
 
  1  
Reply Mon 6 Jul, 2009 09:24 pm
Grilled the salmon,..uneventful. The fresh bakery rolls were headlining tonights dinner gala....Made a remoulade, sliced seeded rolls,...applied generous amount of sauce,..insert fish there. Accompanied with left over elbow macaroni salad.
mismi
 
  1  
Reply Tue 7 Jul, 2009 04:49 pm
@alex240101,
How did the fish basket thingy work Alex...I have one - have yet to use it...I use the caveman's (Rock's) method. Smile

We are having grilled chicken, pasta and salad - tonight it will be romaine and spring mix with pineapple chunks, shredded cheddar, chopped and toasted macadamia nuts and a creamy dijon vinagrette concotion . Really I need to break out of this salad rut. But I just love them so much!
alex240101
 
  1  
Reply Tue 7 Jul, 2009 08:29 pm
@mismi,
Rock never expanded on any specifics in regards to the "caveman" method. I am thinking frying,......

...continued the fish on a carb product: fish tacos this evening,....fish, tomato, spritz of lime.
msolga
 
  1  
Reply Mon 20 Jul, 2009 04:31 am
Tonight a quick curry - kumara (I think that's the proper name for orange sweet potato?) & finely sliced pork loin, coconut milk, chicken stock, red curry paste, etc, etc, served on plain steamed Jasmine rice ... with lots of fresh coriander leaves thrown on top.
Swimpy
 
  1  
Reply Mon 20 Jul, 2009 05:04 pm
@msolga,
Olga, you have to come to Iowa and teach me how to do curry. It is beyond my culinary capacity.

Tonight I'm roasting a humble chicken and boiling some potatoes. Prolly have a lettuce salad, too.
Rockhead
 
  1  
Reply Mon 20 Jul, 2009 05:16 pm
@alex240101,
nods to swimpy.

tonight Alex, I am employing the caveman method on some pollock...

a sheet of heavy foil with some butter (folded into a pan), some onions, garlic, mushrooms, lemon slices, and some herbs.

laid on the grate next to the firebox, and wet mulberry chips added for smoke.

steamed baby red taters on the side.
0 Replies
 
msolga
 
  1  
Reply Tue 21 Jul, 2009 04:18 am
@Swimpy,
Ha! It's a deal! You're on, Swimpy! I'll arrive in Iowa, many cookbooks & also jars of mysterious spices in tow, & teach you all I know! (Which is not a huge amount, BTW.) And you, in exchange, can teach me to cook some of those wonderful foods you've mentioned here! How's that? Very Happy
Foxfyre
 
  1  
Reply Tue 21 Jul, 2009 10:57 am
@msolga,
Most curry recipes I have or have seen--mostly Thai--are tough! They ask for some ingredients that I usually don't normally have, assembly is rather complicated and time consuming, and fine tuning the final result with additional spices or sweetener is a challenge to get it just right. Delicious though when well done.

You have something easier?
Swimpy
 
  1  
Reply Tue 21 Jul, 2009 02:50 pm
@msolga,
It's a deal. Now the question is when?
msolga
 
  1  
Reply Wed 22 Jul, 2009 02:50 am
@Swimpy,
Very Happy

OK, I'd better start saving now!

You realize, Swimpy, that this could take quite some time? Years, in fact! Wink (Oh how I envy the feelthy rich!)
0 Replies
 
msolga
 
  1  
Reply Wed 22 Jul, 2009 03:11 am
@Foxfyre,
Foxfyre

It does sound like you've attempted the more complicated ones. Me (these days, anyway) the simpler the better. You're interested a few easier recipes? Give me a little idea of the type of curry (Meat? Vego? Or?) & I'd be happy to oblige with a few fast ones! Smile
msolga
 
  1  
Reply Wed 22 Jul, 2009 04:55 am
@msolga,
... & don't know whether it's "authentic" curries you're after, from any particular country, Foxfyre. Most of my curry adventures tend to be of the generic SE Asian variety, adapted for quick cooking in Oz kitchens. Found in cookbooks I pour over, in search of the quick, tasty & healthy! Smile
 

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