We need another "Dinner" thread - Page 2
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Thread: We need another "Dinner" thread

  1. #9


    Join Date: Feb 2010
    Location: Come and find me...
    ME: Ibanez RG321MH

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    I'm sensing some circular reasoning* up in hurr. Dinner looks yummy, though.

    We do need a dinner thread. Yesterday I made flank steak pinwheels with Allouette cheese, sun-dried tomatoes, and wilted spinach. They were both pretty and delicious. Half of you would have been drooling on your keyboards, the other half would have to put your pants back on so that wouldn't happen again.


    *Okay, so it's not exactly circular reasoning. Shut up.
    Rarrrgh.

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  3. #10


    Join Date: Sep 2008
    Location: USA

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    Quote Originally Posted by jaxadam View Post
    On the menu tonight...

    Basil and garlic polenta cakes with a tomato cream sauce, french green beans and fresh grilled grouper. Lots of secret ingredients mixed up in there.
    Whenever I fry polenta it ends up being greasy - any advice?

  4. #11


    Join Date: Oct 2008
    Location: Jacksonville, FL

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    Quote Originally Posted by keithb View Post
    Whenever I fry polenta it ends up being greasy - any advice?
    What I find works best is to use a grill pan.



    Not nearly this dirty, of course, but I prefer the circular grill lines for indoor cooking namely for the reason you named.

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  6. #12


    Join Date: Oct 2008
    Location: Jacksonville, FL

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    Quote Originally Posted by Helter Skelter View Post
    We do need a dinner thread. Yesterday I made flank steak pinwheels with Allouette cheese, sun-dried tomatoes, and wilted spinach. They were both pretty and delicious.
    That actually sounds really good.

    Have you tried a variation of this with skirt steak?

    Although I like flank, I tend to go with skirt as a substitute for a variety of recipes and reasons, a la tacos carne asada.

  7. #13


    Join Date: Feb 2010
    Location: Come and find me...
    ME: Ibanez RG321MH

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    Wirelessly posted (Stupid Motorola Backflip: Mozilla/5.0 (Linux; U; Android 2.1-update1; en-us; MB300 Build/Blur_Version.3.0.1390.MB300.ATT.en.US Flex/P007) AppleWebKit/530.17 (KHTML, like Gecko) Version/4.0 Mobile Safari/530.17)

    I haven't tried it with skirt steak yet. It would definitely work, though. Flank steak was just on sale for an awesome deal. Also, it's a tiny bit tougher so it holds the shape nicely but it's tender after cooking.

    Skirt steak for carne asada=

    Jeez. Now I'm hungry although I just made delicious mushroom ravioli.

  8. #14


    Join Date: Sep 2008
    Location: Riverview, MI
    ME: Fender Strat
    MA: Ovation CS257
    Rig: POD HD500

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    My dinner:



    Peppers stuffed with both mild and sweet Italian sausage, chopped sweet onion, minced garlic, Spanish rice, and four types of cheese. It was fucking fantastic.
    Моё судно на воздушной подушке полно угрей!

  9. #15


    Join Date: Sep 2008
    Location: Boston, MA
    ME: Suhr Modern
    Rig: Axe-Fx II / 5150

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    Quote Originally Posted by keithb View Post
    Whenever I fry polenta it ends up being greasy - any advice?
    CANT STOP SEEING PLACENTA AND THINKING

  10. #16


    Join Date: Oct 2008
    Location: Jacksonville, FL

    iTrader: 1 (100%)

    Quote Originally Posted by Helter Skelter View Post
    I haven't tried it with skirt steak yet. It would definitely work, though. Flank steak was just on sale for an awesome deal. Also, it's a tiny bit tougher so it holds the shape nicely but it's tender after cooking.

    Skirt steak for carne asada=
    Skirt steak WAS really cheap here a few years ago for some reason, one of the cheapest cuts probably because it wasn't highly in demand.

    One thing that rocks with it is a good chimichurri. Hook that up on the pinwheel with some thin slices of smoked mozz, and you're in the game.

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