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A Horse Named Stranger

What's for Dinner part 8.

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See "Last purchased" thread.

Barbecued ribs marinated with sauces, onions and serrenoes, corncob and potato salad sides. Chardonnay and a White Russian to bring in the fireworks.

It's especially pleasing to actually be able to celebrate the 4th again after covid pretty well dissapeared the holiday for us last summer/bummer.

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Posted (edited)
On 7/3/2021 at 5:41 PM, BigFatCoward said:

Soups are amazing when done right, but I cannot understand people who think it's a meal. Soup is a warm up. 

Well, little grasshopper, wait until you get old!

And speaking of soup, I made another one. We've had a lot of rain and a lot of heat here lately, and boy oh boy, the lettuce my SiL planted just shot up. I had been asking her when she was going to eat some of it and as far as I can tell she hasn't picked any of it. So what do you do when you have too much lettuce - make lettuce soup!

Actually, Potage St. Germain, which is really a pea and lettuce soup. I wish I had peas in the garden as well, though I'd probably want to eat them as they are, fresh peas are glorious. In any event, on the weekend I picked a head of green leaf lettuce to use for the soup, another really easy soup to make. Chop up an onion (or two, mine was largish), soften in a couple of tablespoons of butter, add five cups of chicken stock and a potato that you've peeled and diced, cook until soft, add 4 cups of peas (I use frozen sweetlets) and your chopped up lettuce. The recipe I used says two cups of lettuce, but I ignored that and just added all the lettuce I had, probably about four cups. Cook until tender, add salt and pepper to taste, and the recipe called for chervil, which I do not have in my stock of herbs. I used Herbes de Provence, which worked beautifully. The recipe also calls for some cream to be added, but the soup really doesn't need it. But it did need more chicken stock, to thin it out a bit. Blend it until smooth. I first tried using my wand blender, but peas really need a stronger piece of equipment for a smoother soup. My ancient Cuisinart stick blender finally died a while ago and I picked up a cheap model to use until I see a sale on a good one, and of course I haven't been looking at all.

And then today I decided to make another batch using red leaf lettuce. This soup has turned out even better, I don't know if that's because of the lettuce or because I used a slightly larger potato or slightly more chicken stock. In any event, I have five 16 ounce containers (not quite full) which are now in the fridge and will go in my freezer tomorrow.

There are lots of recipes on line, but here's the one I used as a guide:  https://www.ricardocuisine.com/en/recipes/5739-st-germain-soup-fresh-pea-soup

Edited by L'oiseau français
sp

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On 7/3/2021 at 10:52 AM, wolverine said:

I grill salmon quite a bit.  Soy ginger is a great flavor with salmon in my opinion.  I go directly on the grill surface all the time.  I don't know if your salmon is somehow too lean or something?  Very rarely too dry unless I do accidentaly overcook it.  You can always add a bit of sauce shortly before removing it from the grill too.

I baked salmon last night with a very heavy helping of honey soy ginger sauce that I whipped up.  I kept some in reserve and put it on top of the fish after cooking.  That might have been overdoing it, but it was definitely saucey enough to flavor the rice and my wife liked that.  So I'm making some progress.

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^^^I always dose my salmon in ginger powder.

On 7/5/2021 at 11:56 PM, L'oiseau français said:

And then today I decided to make another batch using red leaf lettuce.

I love soup, that recipe sounds interesting just seems like cabbage instead of the leaf lettuce would be my preference there.

So today we ate at the steakhouse down here in Milwaukee. Got the surf n turf combo. Steak was decent medium rare.

Issue I had was with the overpriced "margarita" I was served while waiting at the bar to be seated. It was supposed to be a frozen lime margarita with the salt rim and lime wedge. They bought the drink I really wasn't paying too great of attention because I'm looking at all the sports on the screens, hostess comes to seat us, we grab our drinks and head to our table. Pretty routine right.

Well once seated I set my drink at the table and it happens to be right next to a drink brochure with a delicious lime margarita, salted and lime wedges just like the overpriced thing I just paid for at bar.......except wait a minute, my drink looks nothing like that thing!

 The waitress arrives and I point out the pink glass of something (on the rocks (no wedge) they salted the rim) and I asked what she thought I had received.

She agreed it was no lime margarita, I'm guessing the pink color was a big clue.

Long story short, she brought me a delicious frothy, limey, salty rita, dinner is saved!

Of course I tipped her handsomely.

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16 minutes ago, DireWolfSpirit said:

^^^I always dose my salmon in ginger powder.

I love soup, that recipe sounds interesting just seems like cabbage instead of the leaf lettuce would be my preference there.

So today we ate at the steakhouse down here in Milwaukee. Got the surf n turf combo. Steak was decent medium rare.

Issue I had was with the overpriced "margarita" I was served while waiting at the bar to be seated. It was supposed to be a frozen lime margarita with the salt rim and lime wedge. They bought the drink I really wasn't paying too great of attention because I'm looking at all the sports on the screens, hostess comes to seat us, we grab our drinks and head to our table. Pretty routine right.

Well once seated I set my drink at the table and it happens to be right next to a drink brochure with a delicious lime margarita, salted and lime wedges just like the overpriced thing I just paid for at bar.......except wait a minute, my drink looks nothing like that thing!

 The waitress arrives and I point out the pink glass of something (on the rocks (no wedge) they salted the rim) and I asked what she thought I had received.

She agreed it was no lime margarita, I'm guessing the pink color was a big clue.

Long story short, she brought me a delicious frothy, limey, salty rita, dinner is saved!

Of course I tipped her handsomely.

This part of tipping blows my mind, you paid extra because they fixed your fucked up order which is the absolute bare minimum they should do? 

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Posted (edited)
6 minutes ago, BigFatCoward said:

This part of tipping blows my mind, you paid extra because they fixed your fucked up order which is the absolute bare minimum they should do? 

I know, but the waitress did her job, the screwed up drink came from the bar so I rationalized it as she took care of it right away without letting it ruin my mood.

All in all the meal was nice once the glitch was worked out.

Eta: To be clear the person that took the food order was a completely different person than the one mangling drinks at the bar lol.

Edited by DireWolfSpirit

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18 hours ago, BigFatCoward said:

This part of tipping blows my mind, you paid extra because they fixed your fucked up order which is the absolute bare minimum they should do? 

Yeah, a lot of people in the States (particularly in the service industry) don't punish the server for a mistake made by the bartender or kitchen. If they rectify it quickly / politely / as best as possible, I generally tip more as well.

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I ate only stuff from my yard tonight.  Was about a pint and a half of mulberries and a half box of triscuit crackers leftover from yesterday at lunch.  Booyah!  Most of the mulberries weren't quite ripe, the ripe ones all got destroyed in the rain and thunderstorms the last couple days.  Had a few clear hours this afternoon and picked everything that any color to it.

 

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3 minutes ago, larrytheimp said:

I ate only stuff from my yard tonight.  Was about a pint and a half of mulberries and a half box of triscuit crackers leftover from yesterday at lunch.  Booyah!  Most of the mulberries weren't quite ripe, the ripe ones all got destroyed in the rain and thunderstorms the last couple days.  Had a few clear hours this afternoon and picked everything that any color to it.

 

Dude, keeping a half box of delicious triscuit crackers in your yard?  And then eating them a day later? Are you Robbie Knievel or something?

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Posted (edited)
5 minutes ago, VigoTheCarpathian said:

Dude, keeping a half box of delicious triscuit crackers in your yard?  And then eating them a day later? Are you Robbie Knievel or something?

They fell out of the truck I think when I was grabbing some shit last night in the rain.  they werent very affected by the damp and were still decent today!

Maybe if you told me there were some delicious triscuit crackers in the limo I could have enjoyed them with you, Carl 

Edited by larrytheimp

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1 minute ago, larrytheimp said:

Maybe if you told me there were some delicious triscuit crackers in the limo I could have enjoyed them with you, Carl 

That doesn’t put any delicious triscuit crackers in my stomach, now does it, Carl?

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Posted (edited)
5 hours ago, WarGalley said:

Yeah, a lot of people in the States (particularly in the service industry) don't punish the server for a mistake made by the bartender or kitchen. If they rectify it quickly / politely / as best as possible, I generally tip more as well.

But you are tipping extra because they are doing the absolute minimum required. Getting your order correct shouldn't attract a premium. 

 

Edited by BigFatCoward

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Posted (edited)

Think I did pretty well this afternoon. The sun was out and the grill was hot. I made a porterhouse, medium-rare, with a bit of olive oil, butter and sea salt, five chicken kababs with onions, red and green belle peppers, jalapenos and zucchini and cooked up two chicken breasts marinated in some homemade salsa that I whipped up earlier. All that was missing was a good house Caesar salad. 

 

Edited by Tywin et al.

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Posted (edited)

Vietnamese cold noodle salad with grilled chicken (Bún Thịt Gà Nướng) - top 3 favorite summer meals.  Crunchy veg (matchstick carrot and cumcumber, chopped romaine), herbs (mint/basil/cilantro), cold rice vermicelli, and fish sauce dressing (nước chấm). Marinate chicken thighs for 24 hours in fish sauce, brown sugar, garlic, five spice, black pepper - then grill and chop.  Serve everything family-style.

Edited by VigoTheCarpathian
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Grilled:

  • One porterhouse, medium rare, with olive oil, sea salt and pepper
  • One chicken breast, sealed with onions, belle and hot peppers, garlic, olive oil and butter, meant for fajitas tomorrow
  • Eight kabobs, a blend of diced chicken, mixed peppers, onions, zucchini, and mushrooms, marinated in soy sauce and honey

Next time I need to make a large batch of white rice, perhaps with some more veggies. 

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Going to have haggis for the first time in forty years at the weekend.

I'm thinking baked not boiled, served with assorted, crisp green veggies, parmentier potatoes, and some kind of gravy.

I hated haggis as a child, but now my palate has matured I am really looking forward to it. Om nom nom.

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