The Dining and Food Thread

[cv91915]

50 minutes ago, TheVig said:

40 clove garlic chicken. I'm cheating. Using a starter sauce from Williams Sonoma. We've had it before. Pretty good. Some of the reviews aren't great, but they are coming from the same five folks who can't put water in a pot, much less boil it.

 

https://www.williams-sonoma.com/m/products/williams-sonoma-40-clove-garlic-chicken-braising-sauce/?pkey=e|40%2Bclove|1|best|0|1|24||1&cm_src=PRODUCTSEARCH

Braising it?

[TheVig]

54 minutes ago, cv91915 said:

Braising it?

Yep. In a Staub cocotte.....aka dutch oven for the unlearned who may see this thread.

[TheVig]

Corn stripper?

 

 

[TheVig]

Garlic peeler. Might have additional uses.....

 

 

[TheVig]

CV might have use for this. Pump action oil mister.

 

 

[cv91915]

1 hour ago, TheVig said:

Garlic peeler. Might have additional uses.....

 

 

That's some pretty small

 

 

garlic

 

[cv91915]

I have a smokey chipotle meatloaf in the oven, and potatoes boiling in chicken stock to make mashed potatoes.

[cv91915]

On 10/9/2018 at 5:52 PM, cv91915 said:

I have a smokey chipotle meatloaf in the oven, and potatoes boiling in chicken stock to make mashed potatoes.

This may be the best meatloaf I've ever had.  

 

This time I used ground sirloin from a local butcher I recently discovered...  it made a huge difference compared to the grocery store stuff I used last time.

[cv91915]

This is pretty good with a cut-up banana, drizzled with a little honey.  You know, in a pinch.

 

[TheVig]

French onion soup 

[cv91915]

MUD-DFW tomorrow will include the -Religious epithets not allowed by Admin- breakfast.

 

EDIT:  Epithet?   

 

Edited October 12, 2018 by cv91915

[cv91915]

Never.

 

[StarkRaven$]

I made my DH's favorite last night: baked salmon in lemon, olive oil and balsamic vinegar with fresh garlic, dill and pepper.

[cv91915]

52 minutes ago, creditmaze said:

I made my DH's favorite last night: baked salmon in lemon, olive oil and balsamic vinegar with fresh garlic, dill and pepper.

Yum.  I'm not a fan of dill, but substitute thyme and I'm on board.    

 

When/how do you incorporate the balsamic vinegar in the process?

[StarkRaven$]

Best to marinate in fridge equal parts fresh lemon juice (preferred) with virgin olive oil and balsamic vinager. Cook @ 375° for 15-19 mins in casserole dish with finely chopped fresh garlic, pepper, a touch of salt and herbs. In our case, we love dill.

 

We like to have a Lebanese white rice dish with it that has browned in butter vermicelli pasta with the same pine nuts. Then, just plain cooked broccoli.

[minnie aubre]

1 hour ago, creditmaze said:

Best to marinate in fridge equal parts fresh lemon juice (preferred) with virgin olive oil and balsamic vinager. Cook @ 375° for 15-19 mins in casserole dish with finely chopped fresh garlic, pepper, a touch of salt and herbs. In our case, we love dill.

 

We like to have a Lebanese white rice dish with it that has browned in butter vermicelli pasta with the same pine nuts. Then, just plain cooked broccoli.

This sounds delicious.

[StarkRaven$]

26 minutes ago, minnie aubre said:

This sounds delicious.

The rice recipe is bland in taste by itself unless you salt it a lot but we don't do that. With the juices from the salmon dish it is delicious.

[cv91915]

3 hours ago, creditmaze said:

Best to marinate in fridge equal parts fresh lemon juice (preferred) with virgin olive oil and balsamic vinager. Cook @ 375° for 15-19 mins in casserole dish with finely chopped fresh garlic, pepper, a touch of salt and herbs. In our case, we love dill.

 

We like to have a Lebanese white rice dish with it that has browned in butter vermicelli pasta with the same pine nuts. Then, just plain cooked broccoli.

I'll try the marinade.  Thanks. 

 

We buy a giant salmon fillet from Costco and I just rub it up with a little oil, go crazy with fresh minced garlic and then sprinkle it with dried thyme... then wrap it in foil for the first half of the cooking time, and then unwrap it and crank it up for the last half.

 

I cook he bejesus out of it, otherwise the dirty foreigner won't eat it.  It's not quite salmon jerky, but you'd never have it served like this in a restaurant.   

[StarkRaven$]

51 minutes ago, cv91915 said:

I'll try the marinade.  Thanks. 

 

We buy a giant salmon fillet from Costco and I just rub it up with a little oil, go crazy with fresh minced garlic and then sprinkle it with dried thyme... then wrap it in foil for the first half of the cooking time, and then unwrap it and crank it up for the last half.

 

I cook he bejesus out of it, otherwise the dirty foreigner won't eat it.  It's not quite salmon jerky, but you'd never have it served like this in a restaurant.   

I wrap chicken up in foil too. Regarding salmon, I'm a lightweight and have to cut the skin off before cooking.

[cv91915]

59 minutes ago, creditmaze said:

I wrap chicken up in foil too. Regarding salmon, I'm a lightweight and have to cut the skin off before cooking.

The skin is gross.  It's like fishy tree bark.

[cv91915]

TAD requested raped chicken and mashed potatoes tonight.

 

The chickens at the store were ridiculous (from 7 to 8 pounds).

 

Eventually I was able to dig out a 5.75-pounder from the the back of the case....  

 

I peeled and boiled an entire 5# bag of potatoes and whipped them with butter and heavy cream.  

 

Later on I wondered why the enormous chickens were such an issue.  😛 

 

 

Edited October 12, 2018 by cv91915

[StarkRaven$]

47 minutes ago, cv91915 said:

The skin is gross.  It's like fishy tree bark.

So agree but you won"t convince a hardcore Alaskan.

[IndyPoolPlayer]

11 hours ago, cv91915 said:

TAD requested raped chicken

 

Here cluck cluck cluck

[TheVig]

Chinese via GrubHub.

[cv91915]

I just made reservations to have brunch on Christmas Day with Mom, Dad and Auntie at Le Fontainebleau.