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What you having for dinner tonight?


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477 replies to this topic

#21
Enoch

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that being said,we ain't gonna even try and boast the health value o' a deep-fried ice cream. a chimichanga ain't gonna be advocated by any health honk anywhere.  heck, you got any idea how much watermelon rind we has mindlessly thrown away over the years?  that stuff is delicious when deep-fried... honest. nevertheless, we ain't advocating deep fried watermelon for patients with heart conditions related to plaque buildup in their arteries. 

 

I've never had watermelon rind fried, but it comes out rather well when pickled



#22
ShadySands

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Which reminds me that tonight is Tacos Tuesday at my local taqueria! Mmm...carnitas....

 

I'm having tacos too


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#23
ManifestedISO

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Lasagna then Flash then Agent Carter. 



#24
BruceVC

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Last night I made myself  delicious peri-peri Chicken Livers...really tasty and I had that with a salad

 

Tonight I made myself a spicy Tomato and Jalapeno pasta with Mushrooms, also delicious...so I'm eating well at the moment but its healthy  :sorcerer:


Edited by BruceVC, 29 January 2015 - 09:30 AM.


#25
ManifestedISO

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I had chicken hearts once on a Brazilian kabob stick thing. It was sweet, kinda, very small, not super satisfying. Never tried chicken liver. 

 

Tonight I'm not sure what to have. It's my sis's birthday, far away in UT, so we started our happy hour at the same time for fun, cause she's rad, but idk, maybe Campbell's Philly Cheesesteak soup. It's not bad, really. 



#26
LadyCrimson

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Chicken liver is for catfishing. ;)

 

...chicken hearts and liver can be pretty tasty. I still preferred beef liver's tho, if made right (they can get way too dry, easily).



#27
Enoch

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What?  The absolute best part of roasting a whole chicken is tossing the liver in a ramekin with a little oil, salt, and pepper (and, if you're feeling fancy, a tiny splash of sherry vinegar) to cook for the first 10 minutes you've got the bird in the oven, then eating all of it yourself on ritz crackers as an appetizer while still standing in the kitchen!

 

(I do literally this, like, every other weekend.  Except when they screw me over by not having a liver among the extra parts that come in the chicken.) 

 

I've never figured out anything decent to do with the heart or gizzard, though.


Edited by Enoch, 29 January 2015 - 06:44 PM.

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#28
BruceVC

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What?  The absolute best part of roasting a whole chicken is tossing the liver in a ramekin with a little oil, salt, and pepper (and, if you're feeling fancy, a tiny splash of sherry vinegar) to cook for the first 10 minutes you've got the bird in the oven, then eating all of it yourself on ritz crackers as an appetizer while still standing in the kitchen!

 

(I do literally this, like, every other weekend.  Except when they screw me over by not having a liver among the extra parts that come in the chicken.) 

 

I've never figured out anything decent to do with the heart or gizzard, though.

 

" eating it all yourself " , thats exactly the type of thing Nigel Slater would say. He is my favorite UK celebrity chef 

 

I like the way you think  :thumbsup:  in South Africa most of the chickens you buy have these insides removed which just seems  like such a waste. So we have to buy organs like heart and liver separately 

 

Gizzards I eat the way the Portuguese eat them or at least how I have been served them, you fry them in butter ( use some olive oil so the butter doesn't burn ) and garlic and serve them with a peri-peri dipping sauce and some crusty bread 



#29
Gromnir

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Which reminds me that tonight is Tacos Tuesday at my local taqueria! Mmm...carnitas....

we chose to do tacos thursday instead o' tuesday... and we made carnitas de pato 'cause o' the following reasons:

 

1) Gromnir likes duck

 

2) Gromnir were running outta duck fat and we needed a duck recipe/excuse to replenish our supply.

 

braise the duck (3-4 lbs o' legs... or when lazy, just quarter a whole duck) in a dutch oven for a few hours with a fine chopped white onion, juice and remains o' an orange or two, garlic head halved and whatever mexican spices appeal to you.  is best to do this as a 2 day thing as half o' our motivation is collection o' duck fat and that is best done with an overnight cooling.  eventual we collect our duck fat, strain out solids from liquid, and discard skin and bones. shred meat.  add a little o' our precious duck fat to a cast iron skillet, set over medium-high heat and then cook duck til is nice and crispy.

 

HA! Good Fun!


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#30
BruceVC

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Which reminds me that tonight is Tacos Tuesday at my local taqueria! Mmm...carnitas....

we chose to do tacos thursday instead o' tuesday... and we made carnitas de pato 'cause o' the following reasons:

 

1) Gromnir likes duck

 

2) Gromnir were running outta duck fat and we needed a duck recipe/excuse to replenish our supply.

 

braise the duck (3-4 lbs o' legs... or when lazy, just quarter a whole duck) in a dutch oven for a few hours with a fine chopped white onion, juice and remains o' an orange or two, garlic head halved and whatever mexican spices appeal to you.  is best to do this as a 2 day thing as half o' our motivation is collection o' duck fat and that is best done with an overnight cooling.  eventual we collect our duck fat, strain out solids from liquid, and discard skin and bones. shred meat.  add a little o' our precious duck fat to a cast iron skillet, set over medium-high heat and then cook duck til is nice and crispy.

 

HA! Good Fun!

 

 

Sounds very tasty Gromnir, when are you going to invite me to dinner? I can make myself available at very short notice to eat good food  :yes:



#31
ShadySands

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Speaking of duck, we had duck rillettes for dinner along with some steak tartare, a salad, and a shared cup of onion soup. I also had a few oysters but my wife doesn't like them so it was all on me.


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#32
BruceVC

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Speaking of duck, we had duck rillettes for dinner along with some steak tartare, a salad, and a shared cup of onion soup. I also had a few oysters but my wife doesn't like them so it was all on me.

 

Oysters, another one of my favorite indulgences. I eat them simply, lemon juice  and a drop of Tabasco 


Edited by BruceVC, 29 January 2015 - 09:28 PM.

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#33
ShadySands

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I like them with lemon and mignonette



#34
BruceVC

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I like them with lemon and mignonette

 

I have never had that mignonette sauce before. I looked it up, it sounds perfect for oysters.  I learnt something new :)


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#35
Leferd

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Speaking of ducks, I've always wanted to be rich so I can justify splurging on a duck press.

 

http://www.surlatabl...9777&cadevice=c


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#36
BruceVC

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Speaking of ducks, I've always wanted to be rich so I can justify splurging on a duck press.

 

http://www.surlatabl...9777&cadevice=c

 

Holy Smoke, thats definitely an esoteric kitchen appliance. I imagine only your hardcore duck  lovers would invest it and be prepared to pay that price 



#37
Leferd

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It may actually be cheaper to book a flight to Paris to have dinner at Tour d'Argent and order Canard a la Presse. 

 

or not....


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#38
Labadal

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My throat is still messing with me and I feel dead tired. Sent my brother to the closest burger joint and that's what we ate. Burger with onion, salad, tomato and cheese with some tasty dressing each and we also shared some McNuggets.


Edited by Labadal, 30 January 2015 - 01:18 PM.


#39
ManifestedISO

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It may actually be cheaper to book a flight to Paris to have dinner at Tour d'Argent and order Canard a la Presse. 

 

or not....

 

I wish I could say I prefer Nice, with apertifs in Monte Carlo afterward. Speaking of whom, where is that guy. 

 

Tonight is pepperoni Friday. 



#40
Gromnir

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am wondering if the french have some weird national sadism insofar as ducks is concerned. 'tween duck press and foie gras, one cannot help but imagine what ducks ever did to the french to deserve such treatment.

 

HA! Good Fun!


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