Dinner Saturday 6th April 2013
- Thread starter Kylie1969
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Snip 13
Master Chef
I'm thinking smoked pork spareribs with Swiss chard and smash and gravy.
Can't decide
Can't decide
buckytom
Chef Extraordinaire
baseball field work from 10 to noon-ish, then baseball practice from 3 to 6 tonight, so dinner is up in the air at this point. probably takeout or something else quick. it's supposed to be nice out, so practice will undoubtedly run late.
then i have a meeting at 8pm, so i'll probably pass out after that rather than eat. i just hope i don't wake up hungry at 3am since i'm starting vacation and need to readjust my body clock back to normal human mode.
then i have a meeting at 8pm, so i'll probably pass out after that rather than eat. i just hope i don't wake up hungry at 3am since i'm starting vacation and need to readjust my body clock back to normal human mode.
Steve Kroll
Wine Guy
I have to judge a mustard competition on Sunday, so we're driving to Wisconsin today. We have reservations at a Cajun restaurant there for tonight. Never been to this place before but it has very good reviews.
Andy M.
Certified Pretend Chef
Margarita pizza, a Caesar salad and a beer for dinner tonight.
I'm feeling a bit crumby, so I think we will just scrounge what's in the fridge.
CWS4322
Chef Extraordinaire
I'm evapping maple sap, so I think I'll just munch on some veggies and curry-toasted chickpeas...
CWS4322
Chef Extraordinaire
Here's a "makeover" for butter chicken that has fewer calories, etc.
Steven and Chris | Dish Do-Over: Butter Chicken
Cooking Goddess
Chef Extraordinaire
Picked up a rotisserie chicken when I was at the grocery store today. Will steam some fresh broccoli and do a starch. Trying to make up my mind between tube biscuits or rice. I'd add some parsley and lemon zest to the rice.
Really want to make a pot of copycat cream of chicken soup with wild rice like they serve at Panera's.
I'll make stock from the skin and bones and use the leftover meat along with another poached breast or two. Boneless, skinless chicken breasts are on sale for $1.69 a pound so I believe we'll be sprouting feathers soon.
Really want to make a pot of copycat cream of chicken soup with wild rice like they serve at Panera's.
I'll make stock from the skin and bones and use the leftover meat along with another poached breast or two. Boneless, skinless chicken breasts are on sale for $1.69 a pound so I believe we'll be sprouting feathers soon.
Aunt Bea
Master Chef
If you have some extra sap try making a New England boiled dinner using the sap instead of water. It gives a subtle maple flavor to the meat and vegetables as some of the moisture evaporates during cooking.
If you don't have time to experiment freeze a couple of half gallon jugs of sap for use later in the year!
Dawgluver
Chef Extraordinaire
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Nuked some Stovetop Stuffing that was well past expiration for munching, (tasted fine) then threw together leftover Enchiladas Indiginous with beans and rice with extra salsa and cheese in a little casserole.
Snip 13
Master Chef
We ended up getting Roadhouse food. Hubby and I ordered eisbein and Daniel had chicken and chips and Caty a chicken and mushroom wrap.
Caitlin didn't like her food so she ate half of mine and Daniel ate some of my food too.
Just had some veggies to fill me up since I got about a quarter of my meal lol!
Caitlin didn't like her food so she ate half of mine and Daniel ate some of my food too.
Just had some veggies to fill me up since I got about a quarter of my meal lol!
CWS4322
Chef Extraordinaire
I do freeze sap. It can get somewhat overwhelming (evapping sap).
justplainbill
Executive Chef
Turkey ala king Saturday, spaghetti with a ricotta and basil pesto sauce on Sunday, and chicken saltimbocca alla Romana on Monday.
Cooking Goddess
Chef Extraordinaire
Have you ever tried making the syrup by freezing/thawing/freezing the sap? I saw an article in an early 1970's Mother Earth News that said you could do it just that way. We have silver maples on our lot and I've thought of trying to make syrup via the freezing method with their sap, although it's probably too late to do it this year.
CWS4322
Chef Extraordinaire
I haven't heard of that method. My understanding is that the sap has to boil at 7.4 degrees above the boiling temperature of water to reach the appropriate sugar concentration (66% on the Brix scale). I do freeze sap and make syrup later. It keeps for 12 months frozen.
The ratio of sap to syrup from Silver Maples is 100:1. A friend taps her Silver Maples. We did one year and blended the sap with that from the Sugar Maples. Now we just tap the Sugar Maples.
Is it too late? The ideal nighttime temp is -5C and daytime temps of 5C. Once the trees start to form buds, the season is over and it is time to think about planting the garden.
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Cooking Goddess
Chef Extraordinaire
Talk about not ever getting around to doing things: I read this article in Mother back before I was even married! I so missed getting rid of most of the issues I had saved when we moved from OH to MA. As intriguing as it sounds I've never bothered tapping any of the maples we've had in our yards. OH had some really big sugar maples.
Too late here. We've had a flush of warm days and the buds on all the trees in our yard are swollen and ready to pop. Except for the oak. Not gonna try this with oak sap.
