What did you have for supper on Monday 2025-09-15?

[KatyCooks]

I had crispy garlic chicken thighs and a quick pickled celery, white bean, and feta salad. I have made the salad before and really like it. The chicken thighs were good, but I seem to have screwed up the sauce by using tomato paste instead of ketchup. I have done that before without problem, but this time I used Mutti double concentrated tomato paste and I probably should have diluted it and used a lot less. It sort of looked curdled and not very saucy. The sauce tasted fine, but I won't use that kind of olives in it another time.

View attachment 76195

Ooh, that all looks lovely! I bet it tasted really good too - despite your sauce issues. Nothing there I wouldnt mind tucking into!

 

[Shining Wizard]

Oh, steak tartare is absolutely delicious!
Although I do remember a GM who wanted us to use a “premium grade” mince instead of the high quality beef and the entire kitchen refused

 

[Shining Wizard]

It can be. Like any other pasta, just ad a protein, and/or some veggies. I like Mac and Cheese with Broccoli. Believe it or not, Lobster Mac and Cheese is good, too.

Lobster Mac and Cheese

Get Lobster Mac and Cheese Recipe from Food Network

www.foodnetwork.com

CD

I should probably define:

Mac and Cheese is never a main in a restaurant setting

 

[caseydog]

Carol Burnett was born in Texas and grew up there until high school. She spoke about tasting a rare or medium rare steak in New York. She was blown away. It tasted wonderful, not some overcooked, dried up thing like she was used to from Texas. Remember, this would have been in the late 1950s or early 1960s.

I wasn't here in the 50s and 60s, but as long as I have been here, Medium Rare was the right doneness for steak in Texas (accept if my dad cooked them).

CD

 

[pacanis]

I've always eaten rare steaks. What I guess it technically referred to as medium rare (pink not blue, like my current avatar).

How my older sister grew up liking everything well done is beyond me. But I remember the time her meat started getting put on the grill well ahead of the others.

But I don't fault her for it. She is the one that turned me onto grits.
How that happened. In Pennsylvania. Is beyond me, too

 

[Andy M.]

Rare to med. rare is my preference. SO likes it a little more done. I don't know how it happened by my older daughter like her steak RARE!

 

[caseydog]

But I don't fault her for it. She is the one that turned me onto grits.
How that happened. In Pennsylvania. Is beyond me, too

My dad was born and raised North of Pittsburgh, and he loved grits. But, he also liked Cream of Wheat, which is similar in taste and texture.

CD

 

[pacanis]

My dad was born and raised North of Pittsburgh, and he loved grits. But, he also liked Cream of Wheat, which is similar in taste and texture.

CD

I prefer cream of wheat for adding filler to black powder charges. Especially for my Sharps' paper cartridges.
Just so you know

 

[dragnlaw]

@pacanis hey! I like cream of wheat!

(heathen!)

 

[taxlady]

When I was a kid, I wanted my steak and burgers well done. I don't remember ever asking for them that way. It was how my parents served it to me and I liked it. What I do remember is when I discovered medium rare. I think I was seven or eight. We were in a resto and my burger was pink inside. I was not happy. This time, instead of sending it back, my mum said to try putting some salt and pepper on it and see what I thought. I tried that and thought it was even better than well done. I have preferred red to pink inside ever since.

 

[Linda0818]

@pacanis hey! I like cream of wheat!

(heathen!)

I looooooooooove Cream of Wheat. Been my favorite hot cereal since I was a kid.

When I was a kid, I wanted my steak and burgers well done. I don't remember ever asking for them that way. It was how my parents served it to me and I liked it. What I do remember is when I discovered medium rare. I think I was seven or eight. We were in a resto and my burger was pink inside. I was not happy. This time, instead of sending it back, my mum said to try putting some salt and pepper on it and see what I thought. I tried that and thought it was even better than well done. I have preferred red to pink inside ever since.

I don't recall how I liked it as a kid, but when it comes to steak, I like mine medium-rare. More rare than medium is fine by me as well. Even if it's a little 'blue' inside, I'll eat it.

 

[Linda0818]

I will marry whoever would fix this for me on a fairly regular basis

 

[dragnlaw]

[[{{{[{[gggah shudder kkk]}]}}}]]

 

[Linda0818]

[[{{{[{[gggah shudder kkk]}]}}}]]

What! That's beautiful!

 

[dragnlaw]

Actually - I take it back! I too, would marry the guy who can even afford that hunk of beef on a regular basis!

 

[Linda0818]

Actually - I take it back! I too, would marry the guy who can even afford that hunk of beef on a regular basis!

So true.

Me: How much is prime rib?

Butcher: $300,000

 

[dragnlaw]

The perfect roast - something for everyone!
Ends are well done.
Quarters are medium rare. (that's me!)
Mids are rare - but NOT raw.

You want raw? Here's a sharp knife, cows are in the back paddock, please wipe your feet on the way back in (that paddock has quite a few 'paddies' in it). Thanks.

 

[caseydog]

I will marry whoever would fix this for me on a fairly regular basis

Are you very wealthy, very old, with a a failing ticker?

CD

 

[Linda0818]

Are you very wealthy, very old, with a a failing ticker?

View attachment 76247

CD

Nope, LOL. Getting up there in age, but my heart is still in working order (for now). However, I'm poor as dirt.

That's gorgeous as well.

 

[Kathleen]

Ah, romance online.