What's For Dinner Tonight?

Hookabelly

Well-Known Member
okay i merged the thread cause apprently it split in two hopefully wont cause issues.

anyways bought lunch from the chef training in school today

sweet potato tofu curry with coconut rice.
put it on a plate cause the container broke.
like eating at the chef training cause its a lot cheaper ,bigger portions, and yummier than the cafe plus a wide variety of veggie options unlike the cafe with shit fuck all
LOVE LOVE LOVE tofu! esp, extra super firm, which is getting increasingly harder to find for some reason.
Wha't are the triangles? Pita chips?
 

Don Gin and Ton

Well-Known Member
home cooked hand cut chips. one of the best comfort foods going i reckon!

last night was pork in honey dijon sauce with taters n peas. no pics I was hank marvin.
 

texasjack

Well-Known Member
I made pork chops and then made a glaze of honey and cherry vinegar I bought in Traverse City. It was good. Squash on the side. No carbs because I'm doing low carb.
 

2paranoid

Well-Known Member
ehh

so the bowl says eggplant but thats no eggplant partner. Acorn squash stuffed with rice, cheese, onions, spinach and chicken. I should have made something else to go with it but I didn't, the dish looks really incomplete. oh well :bigjoint:

 

DST

Well-Known Member
There were called Crazy Potatoes - Loco Patas (I believe). We got them at a place in Spain. It's chips, strips of cheese, and strips of ham, covered in tom sauce and mayo:) not fine dining but good when you got the munchies I guess.
20141107_152014.jpg
 

Don Gin and Ton

Well-Known Member
PAAATAAAATAAAAS LOCOOOOOO lolz it was pretty good actually but star of the show was the ice cream dude and his motorized fridge spinner thingamabob. i'll chuck a pic up later when i find the cord.
 

DST

Well-Known Member
That ice cream guy was cool as (pun intended!). He was up for letting us sample every single icecream flavour. Could have just tasted each one then buggered off, lol.
 

DST

Well-Known Member
Nice Donald. I am doing burgers tomorrow for our guests. Got some Danish Blue cheese to put through them as well.
 

DST

Well-Known Member
do you grate yours in or go for a wedge in the middle...I quite like having a wedge in the middle of the burger.
 
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