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Dinner tonight - or last night.

Forums: Food, Dinner, Diary, Food Log, Supper
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CalamityJane
 
  2  
Reply Tue 13 Jun, 2017 07:15 pm
@jcboy,
Great solution and since they're 3 kids they all can play together!
Mine was alone and needed to be with other kids - thus summer camps every year!
cicerone imposter
 
  2  
Reply Tue 13 Jun, 2017 08:40 pm
@CalamityJane,
We had lunch with some friends in San Mateo, and enjoyed dim sum. I had the left over for dinner.
0 Replies
 
jcboy
 
  3  
Reply Sat 17 Jun, 2017 08:31 am
Having dinner out tonight. Tomorrow we're going to Disneyland so I'll be using the crock pot. I'll be making this recipe. Slow Cooker Rotisserie-Style Beer Can Chicken

http://everydaygoodthinking.com/wp-content/uploads/2016/06/Slow-Cooker-Beer-Can-Rotisserie-Style-Chicken-17.jpg
farmerman
 
  2  
Reply Sun 18 Jun, 2017 04:45 am
@jcboy,
Interesting recipe for a slow cooker. Im gonna try it but I think Ill use a canned hard cider.
I like the concept, looks relatively trouble free . Probably, THE only reason we dont use our slow cooker much is the recipes look so damn boring. and the results are usually unsatisfactory because you wind up with a lot of liquid . This one is different. The rub serves as the "crisper"
Ill probably try it Mon or Tuesday.
Ill do a report when we try it out.
vonny
 
  1  
Reply Sun 18 Jun, 2017 01:19 pm
Mackerel salad - too hot for anything else!
0 Replies
 
ehBeth
 
  1  
Reply Sun 18 Jun, 2017 04:54 pm
a bit of bbq pork with roasted potatoes
0 Replies
 
ehBeth
 
  2  
Reply Sun 18 Jun, 2017 05:41 pm
@farmerman,
roasts in the slow cooker are very good

you can buy tiny racks for them instead of using the aluminum ball trick. I use the racks from a retired toaster oven - they fit perfectly and keep the meat above any liquid that is in there/forms.
ossobucotemp
 
  1  
Reply Sun 18 Jun, 2017 05:58 pm
@ehBeth,
Dinner will be some sausage on toast and some already cooked green beans.
I'm busy making potato/salmon fishcakes for future breakfasts; have cooked the potatoes, now for all the stuff to mix in. Being lazy, I'll refrigerate the bowl full of fixings this evening and cook the fishcakes tomorrow.

Am about to pour a bit of Central Coast Chardonay.
0 Replies
 
farmerman
 
  2  
Reply Sun 18 Jun, 2017 06:43 pm
@ehBeth,
I was wondering about racks. I have access to bunches of lab racks that are used to heat probes in a muffle
Lash
 
  1  
Reply Sun 18 Jun, 2017 06:52 pm
When I have shrimp, I like it one way, but I've been in a One Way Rut, so I marinated them in lemon-cilantro, chilled them, and spread them over a spinach/romaine salad. I throw a bit of Bubbies' sauerkraut on my salads lately with capers, shrooms, carrots.

(I prefer my shrimp the boring way. Sautéed in a bit of olive oil and butter)

0 Replies
 
ehBeth
 
  2  
Reply Sun 18 Jun, 2017 08:36 pm
@farmerman,
lab (and medical) stuff is the best for re-purposing
0 Replies
 
ossobucotemp
 
  1  
Reply Sun 18 Jun, 2017 08:55 pm
@ehBeth,
Ah, memories of laboratory catalogs - a kind of pleasure, back in the day.
ehBeth
 
  1  
Reply Sun 18 Jun, 2017 08:58 pm
@ossobucotemp,
M-A picked up some good things when H curated the medical museum in our hometown. You'll have to ask them about it the next time they visit Abq Smile
cicerone imposter
 
  1  
Reply Sun 18 Jun, 2017 09:21 pm
@ehBeth,
We had chicken leftovers we bought at Costco yesterday for $4.99, so my wife made chicken ala king for dinner.
0 Replies
 
ossobucotemp
 
  1  
Reply Sun 18 Jun, 2017 09:30 pm
@ehBeth,
OK then!
0 Replies
 
George
 
  3  
Reply Mon 19 Jun, 2017 07:41 am
Dad (me) got taken out to dinner at "Joe Fish".

I had a "Joe's Trio" seafood casserole (shrimp, scallops and haddock)
accompanied by a baked potato and a vegetable plate of green beans, wax
beans and julienne carrots.
0 Replies
 
ginagreen
 
  2  
Reply Tue 20 Jun, 2017 01:43 am
@msolga,
Rice with some vegs and meat.
0 Replies
 
ehBeth
 
  2  
Reply Tue 20 Jun, 2017 06:26 pm
half of a very good blt salad with a warmed-up potato/green onion hamburg bun

__

day two of birthday celebrations brought me this for lunch at The Firkin

Big Bacon Sammie

Strip bacon, peameal, prosciutto, pickled onion, arugula, roasted garlic mayo, marble rye

I think I'm going to be having a lot of fruit and salad over the next couple of days
ossobucotemp
 
  2  
Reply Tue 20 Jun, 2017 06:38 pm
@ehBeth,
Presently making Tex-Mex Clam Chowder (sorry, only canned clams are involved in this kitchen). From a site called Eats In Slow....
ossobucotemp
 
  2  
Reply Tue 20 Jun, 2017 07:07 pm
@ossobucotemp,
er, that site is called Eats in Slow Coast
0 Replies
 
 

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