What's For Dinner Sunday 23rd June 2013?

[Kylie1969]

Tonight we are making a Quiche Lorraine and having garden salad and chips with it

 

[Rocklobster]

I brought home some leftover prime rib from a function we had yesterday. There was a whole roast left over and the boss man said take some, so I sliced off a slab. I think I will let it sit in some warm jus to reheat it. I also have some stuffed potatoes to go with that.

 

[Steve Kroll]

Dinner is still to be determined. Right now it's looking like pasta with tuna and fresh spinach.

 

[powerplantop]

I have two chicken breast in the Sous Vide oven now.

 

[DebLynn]

Quiche sounds wonderful! I love it cold especially on a hot day like today. Unfortunately I don't any have cream or Swiss. Tonight I'm making taco salads.

 

[Dawgluver]

I've been craving tuna casserole. So, that.

 

[salt and pepper]

Today I'm trying BBQ St Luis ribs, using the Minion method.

 

[Tombo]

Sainsbury's Noodles :P

Chicken flavour!

 

[Andy M.]

Defrosting a frozen ball of pizza dough. Tonight we'll have a pizza and a salad for dinner. A cold Sam Adams or two will top it off nicely.

 

[salt and pepper]

Defrosting a frozen ball of pizza dough. Tonight we'll have a pizza and a salad for dinner. A cold Sam Adams or two will top it off nicely.

yeah Andy, thats what I'm talking about. I.m Q-ing today, but the beer is flowing!

 

[Andy M.]

yeah Andy, thats what I'm talking about. I.m Q-ing today, but the beer is flowing!

I'm beat! Too much physical labor. I fear the beer will do me in. I should be able to get the pizza down first.

 

[Dawgluver]

Sainsbury's Noodles :P

Chicken flavour!

I had to Google it. Aha! You're a Brit!

 

[jabbur]

I've got some country fried steaks to cook up probably with mashed and green beans.

 

[Whiskadoodle]

Howdy Y’all. When I first moved to my house, 20 + years ago, I discovered a little restaurant nearby called Southern Home Cooking. The first time I went the owner kept giving everyone hugs along with a bible verse, coming and going, me included, even tho I was a newcomer. I told Jr. about this. We went one day for late breakfast directly from doing some heavy yard work. Expecting a hug on arrival, the owner took one slow look at us up and down and said, you boys better go wash up first. Now, she didn’t know either of us from the get-go. Now, this is my idea of a neighborhood family style restaurant. Yep, Jr and I got our hugs after clean hand inspection before she seated us. LOL.


I am making southern style fried chicken legs in my chicken frying cast iron pan today. I almost feel like I should make Sweet Tea instead of regular ice tea to go alongside. Cream gravy on mashed potatoes. Frozen corn caramelized in butter. And I barely dented the watermelon I bought yesterday, so there’s that for later. Y’all come back now. Clichés, no. Good Eating, yes.

 

[bethzaring]

I just made a recently posted recipe for a baked rice pudding custard something, didn't write down the recipe title, only the directions. Will add some raisins when I go to eat it.

 

[powerplantop]

Sous Vide Chicken Breast with Kale salad.

I tried to brown the skin after cooking but if was splattering to much. No more skin on chicken for the Sous Vide.


DSC_0241 by powerplantop, on Flickr

 

[Andy M.]

Sous Vide Chicken Breast with Kale salad.

I tried to brown the skin after cooking but if was splattering to much. No more skin on chicken for the Sous Vide.
DSC_0241 by powerplantop, on Flickr

Looks juicy and delicious. What temperature did you cook it at?

 

[powerplantop]

Looks juicy and delicious. What temperature did you cook it at?

It was very moist and delicious. Cooked at 140F for 4 hours with a touch of salt, pepper, 1 clove garlic and fresh sage.

 

[Andy M.]

It was very moist and delicious. Cooked at 140F for 4 hours with a touch of salt, pepper, 1 clove garlic and fresh sage.

How different is the texture when it's cooked to 140ºF?

 

[powerplantop]

Its very tender all the way thru. No hard dry crust.