What's For Dinner Tonight?

GreatwhiteNorth

GreatwhiteNorth

Global Moderator
Staff member
A hot bowl of French onion soup (home made of course) under the broiler with floating french toast, topped with fresh grated Gruyere & Parmigiano reggiano.
Main course is Garlic, Asiago moose burgers w/ a medium cheddar cheese topping and a nicely chilled Bud.
I'll try & get a pic before the vultures get to it
 
gogrow

gogrow

confused
herb/garlic/peppercorn crusted ny strip steaks w/ stir fried veggies and fresh baked banana nut bread to finish it off.
 
akgrown

akgrown

Well-Known Member
Boneless Leg of Lamb Crusted in Rosemary
Grilled Red Potatos
Some Sort of Veggi

I just ate some tomato slices with a drizzle of Balsamic reduction and pita bread, really delicious.
 
medicalmaryjane

medicalmaryjane

Well-Known Member
that sounds good.

I am going to bread chicken cutlets, pressure cook baby broccolini with lemon and make herbed black rice on the side. boring...

i need to start soon but i am so unmotivated.
 
akgrown

akgrown

Well-Known Member
yeah you better especially if your cooking wild rice, it takes about an hour for the germ to pop and get soft, I also recommend mixing it with some brown rice carrots and parsley.
 
Karmapuff

Karmapuff

Well-Known Member
I had arbys... Don't know why i was craving it, I regret even eating it now. Nasty cold old sandwich meat they gave me.... always arbys T.T
Atleast the curly fries where warmish...
 
tip top toker

tip top toker

Well-Known Member
IT..IS...ALIIVE

I stopped drinkingbeer so i eat again, i had a ham and pineapple pizza, tin of tuna and maple syrup gronola :) i've over half a kilo of rump steak (i'm poor :() marinading in some chinese black pepper sauce :) add some new potatoes and fried mushrooms and i'm getting excited :)
 
akgrown

akgrown

Well-Known Member
Lamb last night was awesome. First time using my own garden fresh herbs, Lamb was perfectly medium rare, so juicy. Served it with Aujus and those taters, which need some ranch because they were dry.
 
tip top toker

tip top toker

Well-Known Member
Brusseled sprouts!!! Fucking love em!!! :)

And it's been sat aging on a shelf in a plastic packet for a week, i'm a little dubious as to it's quality :lol: gotta grow a new set of muscles though, so time to start eating again.
 
shnkrmn

shnkrmn

Well-Known Member
I will deglaze the pan with shallots and madeira. Reduce. It would be a glaze at that point, but then I'll add pre-roasted mushrooms, fresh thyme and heavy cream. Reduce. Defibrillate. lol

akgrown said:
You should try to glaze those veal chops, they take on color so well.
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