Dinner tonight - or last night.

So, like, time to explore alternate dinners..

You cook (this is not an accusation, just noticing), with a great deal of meat. Meat that few can begin to afford, except some in urban areas of some few countries. You've probably already cooked more meat than I have in my life time (ok, maybe not).. or challenging it. I buy two small or relatively small packages of meat a month.

Meat is a luxury in a lot of the world where it is appreciated primarily, if it is at all, for flavor, and there is something smart about that.

I'm not anti meat, but you are looking at it (I think) as the epitome of cuisine. It's true that has been the long time take, and I was raised on that. But, there is much more out there besides blobs of meat, rare or well done.

We try to have a vegan meal twice a week. I made that split pea soup and another time Marco made eggplant Parmesan, it was excellent. Something tells me Puerto Ricans are carnivores.

Next week I start taking my cooking class twice a week after work. But if I remember correctly this next class is on cooking different kinds of seafood.

I love the food pix so much - I got inspired - found a camera, a battery and a battery charger that belong together! the battery is charging so I should be ready the next time I cook an attractive meal - or at serve something on a nice plate!



... now to match up at least one more camera/battery/cord or charger set ... and where's the little video camera I got from work

That would be neat to see! I wish my iPhone took better photo's but it doesn't. Plus when I connect it to the PC it can't find the phone, its a pain emailing them one by one.

I've had this camera for two years now and the shutter no longer closes, I left it in the car one day and it got HOT!

Last I'll ever be is vegan, too much a religion to me, but I'm way over the primacy of a routine roast.

the whole vegan thing makes my eyes roll as many of the world's cooking modes use no meat in a lot of the dishes or only a bit..

What should I make with this half of the left over chicken? I was thinking about making a stew with carrots and rice.

Sounds good...or just a simple fried rice with green onions, carrots, etc. Yummy.

I have a crockpot full of bean soup...my first attempt. It smells good, but I'm not a bean fan really. I hope if I can find a way to make them that I LIKE, I might eat enough of them and become a bean fan.

But that's for tomorrow.

Tonight it's BBQ. Steak and I dunno yet. It's like springtime here! BBQ for sure.

I like bean soup, its good and healthy for you. One time the Puerto Rican made a Mexican Chicken Chili with two different kinds of beans, it was awesome!

chicken tacos
chicken fajitas
chicken soup - a zillion recipes out there from various countries' cuisines
chicken banh mi
chinese chicken salad (that one is fun)
chicken pot pie (figuring how to do it with already roasted chicken, should be doable
chicken salad sammiches

I’ll have to make something out of that chicken tomorrow. Antonio said he is treating us to dinner with his allowance he’s been saving up. Isn’t that cute!

I have a feeling thou we may be going to McDonalds.

a. I apologize in general for my tendency to mini rant on you, last time being about large amounts of meat. Thank you for not getting pissed off at me. (You didn't get angry about the arches either, good man)

b. I'm having leftover spicy tomato soup, as described a page ago, maybe with some anchovy/mozzarella imbedded focaccia

c. I'm making two pandoros (pandori, I presume). They're holiday breads from Verona. It's an easy but long hour'd recipe, and I'm lazy so I put the dough in the fridge at times when I should have kept on ticking. On the other hand, it puffs right up again (so far). First of all, they taste good (usually), and I love the shape of the pandoro tins.. I've previously made panettone in pandoro tins too.

I got mine something like fifteen years ago, when they didn't cost that much, egads. Of course, inflation inflates. I think mine (I've got 4) are a little taller and narrower, but I did get them at Sur la table.

A note - I'm not using citron, but soaked raisins and soaked dried prune plums.

http://www.surlatable.com/search/searchContainer.jsp?q=pandoro%20tins&s=true#
Apparently the recipe(s) often don't involve fruit. I haven't found Carol Field's recipe online (yet), so I may get around to typing it up.

we butchered a beef so we are having a delmonico roast tonight.accompanid by a horseradish sauce, Boiled,buttered taters and chow chow.

Were having some neighbors over at 7. They are bringing a side and a dessert

Bah, the mold most like mine doesn't show up and the ones that do at other sites are much shorter.
I may be forced into some photography.

Here's the Carol Field book, recent edition:
http://www.amazon.com/The-Italian-Baker-Revised-Countryside--Its/dp/1607741067/ref=sr_1_15?ie=UTF8&qid=1358027748&sr=8-

http://en.wikipedia.org/wiki/Delmonico_steak

Tell us how it all turns out.

Antonio bought us cheeseburgers and fries at Checkers, he had some dollars and the rest quarters but he had enough. I thought that was the neatest thing.

I’m stuffed from that cheeseburger, it will go right to my gut in the morning.

The beef was outstanding. We did the roast just south of medium rare in a worcestershire and broth base (everyone likes rare end of medium rare). Horseradish was a great accompaniment.
Taters were good with a au jous (rather than butter sauce- a last minute decision).
Chow chow is a regional side, a salad with onions spinach and figs
Dessert was home made cannollis

Me too.

Holy cannoli! I'm so jealous.

Chow chow.. I don't know that at all except that my mother in law talked about it, and, in memory, it sounded different. Of course, she was the very worst cook I ever met. Sincere, though, and - to stop with the condescension, a good woman.

I made chick salad with the left over chicken so tonight I’m just making spaghetti with meat sauce and having it with garlic bread.

Antonio loves spaghetti and my meat sauce is fabulous.

Meantime, I don't remember if I mentioned it on a2k, or was just thinking about it. ehBeth said she had chinese pork bun (I forget her exact wording) for a snack, and that sent my pork radar off looking up recipes. I've made bao (buns) before, but back in the seventies. So, I spent an hour or so looking up a lot of recipes, and finally landed one that fit how I wanted to roast the meat, and a separate one that fit how I want to make the bao dough, at least for a first try.

I went ahead and marinated and then roasted 2.5 lbs of pork purchased already cut up for carnitas, probably from pork butt. Now there's enough for the rest of the month - bao, ravioli, empanadas, or just the meat on rice with the left over marinade (which I added water to and cooked down again to get rid of any nascent bacterial action).

That pork turned out great.. but now I'm tuckered out and am just going to have more tomato soup for dinner. Have bagged the pork for freezer or refrigerator, and pour the marinade into jars, for freezer or refrigerator.

I need to document the recipes (and sources) here before I run off and get involved in other adventures.