Author Topic: What's For Dinner?  (Read 78624 times)

Offline weazletoe

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Re: What's For Dinner?
« Reply #30 on: December 18, 2010, 01:17:45 PM »
Pretty generic, and simple, but sooo good......

  Cook some chicken boobs in a skillet, in olive oil, meantime, put a pack of bacon in the oven. Saute a green, red, and yellow pepper, but not too soft and slimy, and cut into 1/2 chunks. Boil a nice pot of spaghetti noodles. Crumble the bacon, chunk up the chicken, and add everything into a large bowl. Dump some vegetable oil on it all, and add two pack of ranch dressing mix. Stir well. This stuff is like an orgy in your mouth. I just made it again last night. Nice colors too.
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Offline nicneufeld

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Re: What's For Dinner?
« Reply #31 on: December 18, 2010, 06:01:04 PM »
Olive oil, the fat rendered from cooking an entire packet of bacon....and you still needed to add vegetable oil?!  But seriously, with such lovely oils (olive and bacon lard) why use soybean oil as the "finishing" oil?  So much more flavor in the other oils!

Tonight, lasagna.  Nothing too fancy, a tomato meat sauce with italian sausage, green peppers, mushrooms, fennel, herbs, garlic.  Layered with mozzarella, parmesan, and ricotta, topped with more cheese and olives.

Offline hamiltont

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Re: What's For Dinner?
« Reply #32 on: December 18, 2010, 07:03:53 PM »
Just a basic rural Nebraska meal tonight. Roasted chicken = Rinsed, patted dry, olive oil, kosher salt, fresh cracked pepper and a couple stalks of celery cut up. Two hours in the roaster @ 325F. Mashed potatoes = Russet potatoes, butter & cream. Gravy = chicken drippings, flour and potato water.  Rinsed it down with a bottle of Cabernet Sauvignon. Cheers!!!
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Offline bonjour

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Re: What's For Dinner?
« Reply #33 on: December 18, 2010, 08:19:01 PM »
all this food and no beer????

The last one is washed down with wine????

where's the beer?
Fred Bonjour
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Everything under 1.100 is a 'session' beer ;)

Offline bluesman

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Re: What's For Dinner?
« Reply #34 on: December 18, 2010, 11:16:07 PM »
where's the beer?

That would be a great thread topic!

I like it Fred.

Chicken and Dumplings is on the list for me. I like to make the dumplings fresh, roll them out thin and cut them with a pizza cutter. Then boil them in the chicken stock. I use a whole chicken to make the stock.

This is the king of all comfort food.  8)

Ron Price

Offline bonjour

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Re: What's For Dinner?
« Reply #35 on: December 18, 2010, 11:34:26 PM »
ever try adding a wheat beer into the stock
Fred Bonjour
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Everything under 1.100 is a 'session' beer ;)

Online euge

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Re: What's For Dinner?
« Reply #36 on: December 19, 2010, 12:14:31 AM »
all this food and no beer????

The last one is washed down with wine????

where's the beer?

Rigatoni, spinach, cannelloni beans, feta, garlic, basil and diced tomatoes. All washed down with generous helpings of porter.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline nicneufeld

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Re: What's For Dinner?
« Reply #37 on: December 19, 2010, 07:28:53 AM »
all this food and no beer????

The last one is washed down with wine????

where's the beer?

In my fermentors sadly!  Maybe today I'll bottle while the family watches football...its hard to find a time to bottle with a two year old running around!

Offline capozzoli

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Re: What's For Dinner?
« Reply #38 on: December 19, 2010, 08:16:23 AM »
Its hard to do anything at all with a two year old!

Nic, I thought you were a kegger. You do AG and then bottle? Yikes. now that is time consumption.
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Offline bluesman

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Re: What's For Dinner?
« Reply #39 on: December 19, 2010, 08:35:40 AM »
Nic... once you start kegging you'll never want to bottle again.  ;)

Oh dinner... :)

Rotisserie Chicken with some smashed taters and coleslaw. Serving it with my Helles that I just tapped.
Ron Price

Offline bonjour

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Re: What's For Dinner?
« Reply #40 on: December 19, 2010, 10:48:22 AM »
where's the beer?

That would be a great thread topic!

I like it Fred.

Chicken and Dumplings is on the list for me. I like to make the dumplings fresh, roll them out thin and cut them with a pizza cutter. Then boil them in the chicken stock. I use a whole chicken to make the stock.

This is the king of all comfort food.  8)
What about adding some Helles to that stock?
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline nicneufeld

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Re: What's For Dinner?
« Reply #41 on: December 19, 2010, 11:33:17 AM »
Nic... once you start kegging you'll never want to bottle again.  ;)


Exactly, which is why the batches that I am supposed to bottle take so long to be bottled!  No beer in the keg right now, though, just a mixed drink the wife requested (cranberry juice, limeade, and rum...not bad when carbed!).

Offline weazletoe

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Re: What's For Dinner?
« Reply #42 on: December 19, 2010, 01:20:39 PM »
  But seriously, with such lovely oils (olive and bacon lard) why use soybean oil as the "finishing" oil?  So much more flavor in the other oils!


I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.
A man works hard all week, so he doesn't have to wear pants all weekend.

Offline nicneufeld

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Re: What's For Dinner?
« Reply #43 on: December 19, 2010, 01:27:50 PM »
I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.

Wantonly disposing of rendered bacon lard?  That's got to be some sort of high sin in the Church of Bacon!


Offline punatic

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Re: What's For Dinner?
« Reply #44 on: December 19, 2010, 04:37:23 PM »
I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.

Wantonly disposing of rendered bacon lard?  That's got to be some sort of high sin in the Church of Bacon!



Partial redemption may be attained if the bacon fat is saved for future use.
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