Monday 16th July Dinner
- Thread starter Kylie1969
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
buckytom
Chef Extraordinaire
i was waiting on you, kylie, to start the thread.
ok, so i doubt i'll be smoking since i'm exhausted from no days off of work, therefore veal and peppers has a good chance to make it in the pot.
brown the veal, add to some simmering tomatoes, add toasted garlic, dried herbs, cook down, then add green peppers to soften. finish with fresh basil.
done.
ok, so i doubt i'll be smoking since i'm exhausted from no days off of work, therefore veal and peppers has a good chance to make it in the pot.
brown the veal, add to some simmering tomatoes, add toasted garlic, dried herbs, cook down, then add green peppers to soften. finish with fresh basil.
done.
buckytom
Chef Extraordinaire
no, i'll be trying it for my first time.
there was a rece nt thread about brining and smoking fish. i have to look it up. my neighbour gave us a lot of tiny trout that he caught while fly fishing this past spring. they're too smal to deal with, so i think smoking is the way to go.
there was a rece nt thread about brining and smoking fish. i have to look it up. my neighbour gave us a lot of tiny trout that he caught while fly fishing this past spring. they're too smal to deal with, so i think smoking is the way to go.
It sounds interesting, I am sure you will do a grand job 
Do you need any certain equipment?
I saw on a Jamie Oliver show the other week, he watched a guy smoking fish and he had some wooden poles set up to hang the fish upside down on, then he covered it all with some sort of tarp, gee there was a lot of smoke
Do you need any certain equipment?
I saw on a Jamie Oliver show the other week, he watched a guy smoking fish and he had some wooden poles set up to hang the fish upside down on, then he covered it all with some sort of tarp, gee there was a lot of smoke
Bolledeig
Senior Cook
Yum! Smoked fish sounds delicious right now! I wish good fish wasn't so expensive here..
I'm gonna make a nice diet dinner tonight. Just don't know exactly what yet.
Thinking chicken breast in the oven, rice, lots of steamed veggies and a good sauce made with white wine, stock, sour cream and some herbs maybe.
I'm gonna make a nice diet dinner tonight. Just don't know exactly what yet.
Thinking chicken breast in the oven, rice, lots of steamed veggies and a good sauce made with white wine, stock, sour cream and some herbs maybe.
Andy M.
Certified Pretend Chef
Never had the planned dinner last night so...
http://www.discusscooking.com/forums/f104/sunday-july-15th-dinner-80585.html#post1161166
http://www.discusscooking.com/forums/f104/sunday-july-15th-dinner-80585.html#post1161166
Steve Kroll
Wine Guy
Grilled chicken and Chinese spinach.
I wish I knew what the real name of this "Chinese spinach" is. I've been buying it from the same Hmong guy at the farmers market for three years now. He sells maybe 6 different kinds of green leafy vegetables. When I ask what a certain type is, he simply shrugs and says "Chinese spinach."
It's all pretty good, though.
I wish I knew what the real name of this "Chinese spinach" is. I've been buying it from the same Hmong guy at the farmers market for three years now. He sells maybe 6 different kinds of green leafy vegetables. When I ask what a certain type is, he simply shrugs and says "Chinese spinach."
It's all pretty good, though.
Andy M.
Certified Pretend Chef
Steve Kroll
Wine Guy
Yeah, it's not amaranth, although he sells that, too. This particular vegetable tastes exactly like regular leaf spinach, but has a much thicker stalk. The stalk is actually the best tasting part, I think.
Edit: It may be "Malabar Spinach", aka saan choy. The photo looks similar:
Last edited:
Andy M.
Certified Pretend Chef
Does your vendor call it saan choy?
Steve Kroll
Wine Guy
Nope. He calls everything "Chinese Spinach." And he's Hmong, so he may not know the Chinese name, either.
Andy M.
Certified Pretend Chef
Oh, well. At least you're getting 'saam ting' you really like.
DebLynn
Senior Cook
I'm "buffalo-ing" some cubed chicken breast to put on top of a salad of romaine, diced hard boiled egg, crumbled blue, and tomato.
Harry Cobean
Executive Chef
Bolledeig
Senior Cook
Looks yummy, Harry! Everything is better in a curry sauce!
Harry Cobean
Executive Chef
correct bolle!!
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Especially Panang Curry Paste! You did ask for a recipe. Its in the ethnic section.
Tonight we are trying a new sea scallop recipe.
Whiskadoodle
Executive Chef
Harry, Your pork rendang can compete with our local Malay restaurant and it looks like yours comes out on top.
I already started dinner yesterday. Made an extra grilled pork chop and ear of corn. Cut the corn off the cob for a salsa fresca and thin sliced the pork. Marinated it overnight in a half a juiced lime with some diced hot peppers and onion. Now all I have to do is finish chopping a few veggies for the salsa and it's either a cold salad or re-heat the pork and roll everything together fajita/ burrito style. And there is an avocado to toss in somewhere too.
I already started dinner yesterday. Made an extra grilled pork chop and ear of corn. Cut the corn off the cob for a salsa fresca and thin sliced the pork. Marinated it overnight in a half a juiced lime with some diced hot peppers and onion. Now all I have to do is finish chopping a few veggies for the salsa and it's either a cold salad or re-heat the pork and roll everything together fajita/ burrito style. And there is an avocado to toss in somewhere too.
