Barbara L
Traveling Welcome Wagon
We will be having taco salads tonight. 
Dinner Thursday 18th of October
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Dawgluver
Chef Extraordinaire
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Takeout shrimp chop suey and spring rolls. Rough day....
I've got my nachos in the oven 
I've got a layer of Tostitos and a layer of cheese.
A layer of chicken/green chilies/red salsa and a layer of cheese.
A layer of corn & black bean salsa... and a, another layer of cheese
Serving portion is probably around 3-4 chips
I've got a layer of Tostitos and a layer of cheese.
A layer of chicken/green chilies/red salsa and a layer of cheese.
A layer of corn & black bean salsa... and a, another layer of cheese
Serving portion is probably around 3-4 chips
pacanis said:I've got my nachos in the oven
I've got a layer of Tostitos and a layer of cheese.
A layer of chicken/green chilies/red salsa and a layer of cheese.
A layer of corn & black bean salsa... and a, another layer of cheese
Serving portion is probably around 3-4 chips
I dont know, pac... Sounds like it might need a little cheese...
Hah! Coming from a man who is having cheese filled sausages for dinner
Man, this hit the spot. It's been such a long time since I made nachos. I actually polished off the whole pie plate.
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pacanis said:Hah! Coming from a man who is having cheese filled sausages for dinner
Man, this hit the spot. It's been such a long time since I made nachos. I actually polished off the whole pie plate.
Haha... That looks great.. might need to nake some pulled pork bbq nachos tomorrow
Greg Who Cooks
Executive Chef
I'm running hard against the clock, my stomach says dinner at 6 and it's already 6:40 and here I am shooting my food! Okay I'm sipping some wine and browsing munchies. I've even fed my dog a few dog munchies, but he's nuzzling my leg, "Greg! Feed me! Feed me!"
I've loved Thai squid salad for years probably decades. In the last few years I wanted to make my own. I did some major Asian shopping yesterday--so many Asian stores, so few hours to drive them!--and yesterday I finally found the baby squid I needed for my salad! And so economical! ($1.79/lb, I got 6 squiddies for $0.93, half a pound.)
First problem, how do you clean squiddies? Okay, got the Internet, got the "get the guts out," got the "get rid of the ink sack," got the "peel the skin off," (they said little squiddies didn't need deskinning and it looked to me like that was so, but the skin was so easy to take off I just did it. (Morbid details: cut the sack above the eyes, cut the tentacles below the eyes, suck the guts out of the sack, de-beak the tentacles. Okay, you asked!)
So here's my food porn entry for the evening. It's almost 7 now and I need to get with the program and make my squid salad. I was intending a Thai shrimp curry for the main course but it will probably be 8 before I have my Thai squid salad in the tummy and I suspect I'll either nuke something or char a ribeye steak.
Here's the shot. Ingredients are meant to be depictive, are not to proportions, and are not all inclusive. (Some ingredients are not present in the shot.) I hope to post a finished shot later in the topic...
Center stage, 6 cleaned baby squids, tentacles rampant below, then clockwise from 12 o'clock limes, mint, Thai chili peppers, sliced tomatoes, Romaine lettuce, sliced red onions, cilantro.
Thai squid salad ingredients:
I've loved Thai squid salad for years probably decades. In the last few years I wanted to make my own. I did some major Asian shopping yesterday--so many Asian stores, so few hours to drive them!--and yesterday I finally found the baby squid I needed for my salad! And so economical! ($1.79/lb, I got 6 squiddies for $0.93, half a pound.)
First problem, how do you clean squiddies? Okay, got the Internet, got the "get the guts out," got the "get rid of the ink sack," got the "peel the skin off," (they said little squiddies didn't need deskinning and it looked to me like that was so, but the skin was so easy to take off I just did it. (Morbid details: cut the sack above the eyes, cut the tentacles below the eyes, suck the guts out of the sack, de-beak the tentacles. Okay, you asked!
)So here's my food porn entry for the evening. It's almost 7 now and I need to get with the program and make my squid salad. I was intending a Thai shrimp curry for the main course but it will probably be 8 before I have my Thai squid salad in the tummy and I suspect I'll either nuke something or char a ribeye steak.
Here's the shot. Ingredients are meant to be depictive, are not to proportions, and are not all inclusive. (Some ingredients are not present in the shot.) I hope to post a finished shot later in the topic...
Center stage, 6 cleaned baby squids, tentacles rampant below, then clockwise from 12 o'clock limes, mint, Thai chili peppers, sliced tomatoes, Romaine lettuce, sliced red onions, cilantro.
Thai squid salad ingredients:
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Sloppy-joes and sweet potato fries at our house tonight.
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Kayelle
Chef Extraordinaire
I did a sliced tenderloin pork stir fry with "clean out the produce drawer". It was delicious with the addition of some boiled Udon noodles. Steve's nightly question "can we have it again?" is negative once more. Life is a surprise, right?
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Greg Who Cooks
Executive Chef
Well my Thai squid salad turned out well!
My only mistake was buying a half pound of squid instead of a full pound.
My only mistake was buying a half pound of squid instead of a full pound.
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Greg Who Cooks
Executive Chef
TYVM Kylie. I've never cleaned squid before. It was easy--although a bit disgusting--but I learned to clean trout when I was a kid and squid is about the same. I amused myself thinking about other things and streaming music videos from YouTube on my TV.
I'm going to go to my local Thai restaurant and have this dish there again, and then diff what they make - what I make and come up with some deltas to apply to my own recipe.
But it was good the first time, and I didn't even measure anything. When I get hungry I just start pouring stuff and let my right brain hemisphere guide me. (Right brain = intuitive, left brain = analytic.)
I'm going to buy a pound next time.
I'm going to go to my local Thai restaurant and have this dish there again, and then diff what they make - what I make and come up with some deltas to apply to my own recipe.
But it was good the first time, and I didn't even measure anything. When I get hungry I just start pouring stuff and let my right brain hemisphere guide me. (Right brain = intuitive, left brain = analytic.)
I'm going to buy a pound next time.
vitauta
Executive Chef
I had to Google "more cow bell" and found a Youtube video of that skit.
