powerplantop
Executive Chef
Traveling today and I get to my destination late. May have to grab something at the Houston airport.
Today is Tuesday, you know what that means, we're gonna have...for dinner (1/24)
- Thread starter DaveSoMD
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Steve Kroll
Wine Guy
I picked up some nice fresh sashimi-grade tuna, so tonight will be Tuna Tataki with Asian Stir Fried Green Beans.
salt and pepper
Executive Chef
Just finished preping home made Pierogie's.
I am going to make grilled cheese sandwiches and tomato soup.
Uncle Bob
Chef Extraordinaire
It depends Joe.... The NAMPA (North American Meat Processor Association) and the IMPS (Institutional Meat Purchase Specifications) says that "Country Style Ribs shall include not less than three or more than six ribs from the blade end of a bone in pork loin...The chine bone bone shall be excluded by a cut which exposes the lean meat between the feather bones and the ribs"....and other technical meat cutting jargon. ~~ I sometimes see these in retail markets....Sometimes sold as 'boneless ribs' (oxymoron). ~~ Mostly what is sold/advertised as CS Ribs around me is sliced/stripped pork (Boston) butt...obviously not ribs.~~ In the Old days the "ribs" that were cut from the butt were labeled as 'Western Style Ribs' to differentiate between the two. ~~ A few independent retailers still label them as such here.
Tonight will be:
Tennessee Whiskey
"Bobby Cue" Schicken
Fried Rice...
Stir fry onions, zukes, and shrooms.
A couple of Musgoes....
Chocolate Ice Cream.....
UB, your meals always set me drooling. I want the rice and veggies right now. What are your musgoes tonight?
Aunt Bea
Master Chef
Uncle Bob,
I saw a punch bowl this weekend and I thought of you!
On the side it said: " May you always have an eagle in your pocket, a turkey on your table and Old Crow in your glass!
I am not sure if you drink Kentucky whiskey or not but, i liked the sentiment.
babetoo
Chef Extraordinaire
leftover white bean mexican chili with chicken. leftover cornbread.
Barbara L
Traveling Welcome Wagon
How?! She was just 9!!! Happy Birthday "M"!
I'm still not sure what we are having for supper, but I need to start it soon. I took ground beef out to defrost. Hmmm, I think I will just cook up some hamburger patties and serve it with Stovetop Stuffing and the last of our frozen pumpkin (I keep saying "the last" and then I find another deep in the freezer--I wonder if this is really the last?).
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Happy birthday, Daughter of Alix!
Taco Tuesday!
Taco Tuesday!
Uncle Bob
Chef Extraordinaire
danbuter
Senior Cook
I'm having spaghetti with olive oil, garlic, oregano, and basil.
Uncle Bob
Chef Extraordinaire
Uncle Bob,
I saw a punch bowl this weekend and I thought of you!
On the side it said: " May you always have an eagle in your pocket, a turkey on your table and Old Crow in your glass!
I am not sure if you drink Kentucky whiskey or not but, i liked the sentiment.
Bourbon 95% of the time....but I do like to mix it up with George Dickel (Tennessee Whiskey) or a straight Rye on Occasion...Sometimes a Scotch. ~~ Old Dr. Crow made a big contribution to the Bourbon business with his "put back" (some of the old mash mixed with the new) method. Sadly the bourbon that carries his name today is pure "swill"
jabbur
Master Chef
Meat loaf, rice, and peas. The meat loaf is smelling very good right now and I need to get off the computer and get the rice going!
Alix - happy birthday to your baby! They do tend to grow up fast don't they? I still have a hard time remembering mine all all in their 20's now!
Alix - happy birthday to your baby! They do tend to grow up fast don't they? I still have a hard time remembering mine all all in their 20's now!
Rocklobster
Master Chef
Ribs, and salad....
niquejim
Senior Cook
Lemon-Chicken Schnitzel with Roasted lemon Potatoes and a wedge of iceberg lettuce with fresh sriracha hot sauce ranch dressing(with homemade garlic mayo)
We had a change of plans after having a late lunch. We were not that hungry at dinner time so we had a snack. Saving the fettuccine for tomorrow.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,926
I splashed 3 of my fingers with boiling oil while I was cooking dinner. It's been hours and they are still burning. It figures because I am starting training for a new job tomorrow!! How can I make it stop burning?
Heres dinner. It was going to be parmesan but ............
Breaded chicken breast and steamed fresh broccoli
Heres dinner. It was going to be parmesan but ............
Breaded chicken breast and steamed fresh broccoli
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
msmofet said:
Oh, MM! Do you have any aloe gel?
Dinner still looks great!
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