What you having for dinner tonight?

BruceVC · January 30, 2016

Last night I made beef wellington but dunno yet what's going down tonight

I haven't had much of an appetite so maybe just some soup

Beef Wellington is delicious, how did it turn out?

ShadySands · January 30, 2016

My wife said it was the best thing I've ever made. I thought it was good but I've not really been much for food lately

ShadySands · January 31, 2016

Tonight was French onion soup. It was pretty good but I couldn't put down more than a couple spoonfuls

Keyrock · January 31, 2016

Tonight was French onion soup. It was pretty good but I couldn't put down more than a couple spoonfuls

Did you use Gruyere?

ShadySands · January 31, 2016

Tonight was French onion soup. It was pretty good but I couldn't put down more than a couple spoonfuls

Did you use Gruyere?

Yes, it's all we had in the fridge... that I'd be willing to use for this

ShadySands · February 8, 2016

I got my appetite back and felt like cooking so this past week I made some mussels in a beer sauce that turned out amazing and also a nice lamb stew that people kept dropping by to taste and was even better the next day

Guard Dog · February 8, 2016

I'm having stress with a side of anxiety. Maybe some worry for dessert. Or I might have beer for lunch in which case the dinner menu will change. :lol:

Leferd · February 8, 2016

I got my appetite back and felt like cooking so this past week I made some mussels in a beer sauce that turned out amazing and also a nice lamb stew that people kept dropping by to taste and was even better the next day

Gah. I was going to beer braise mussels yesterday but my fish market ran out. Used clams instead. Still pretty good but not the same thing.

BruceVC · February 8, 2016

I got my appetite back and felt like cooking so this past week I made some mussels in a beer sauce that turned out amazing and also a nice lamb stew that people kept dropping by to taste and was even better the next day

Your wife must love the fact you are such a good cook, does she cook?

Gromnir · February 8, 2016

I got my appetite back and felt like cooking so this past week I made some mussels in a beer sauce that turned out amazing and also a nice lamb stew that people kept dropping by to taste and was even better the next day

Gah. I was going to beer braise mussels yesterday but my fish market ran out. Used clams instead. Still pretty good but not the same thing.

there is one decent fish market in sacramento. one. if sunh were located in the bay area, it would not even deserve mention, but there simple ain't another genuine option for us. customer service is inconsistent, though typically excellent. o' more serious concern, while has only happened a very limited number o' times in the past decade, Gromnir has been disappointed with the quality o' their product.

am making our monkfish gumbo tomorrow and friday. is two days 'cause we got no fish stock on hand. today we will be picking up from sunh what is essentially fish garbage to make a gallon o' stock. we feel no guilt over freezing stock, so we always make extra. unfortunately, our extra is all gone.

am having fingers crossed in hope that we get good crayfish and monkfish.

first friday after ash wednesday/carnival, we always makes monkfish gumbo.

...

y'know, given how predictable is Gromnir, we would be extreme easy to assassinate.

HA! Good Fun!

ps the key to good fish stock is quality fish heads... which we suspect sounds a bit odd. the white-grey goo that leeches outta the fish heads as they steam is what makes for a flavorful fish stock, and good fish stock is the most underappreciated element o' good gumbo. so, don't forget the fish heads. haddock heads, properly cleaned and de-gilled (is "de-gilled" correct? sounds wrong in our head) is our 1st choice for our fish stock. if you want a less... fishy(?) stock, just use flatfish bones.

pps don't forget to de-gill heads. *shudder* made that mistake once. am not sure what exactly is in gill, but it makes the stock foul.

Edited February 8, 2016 by Gromnir

Leferd · February 8, 2016

Gromnir, what fish do you use as a base for your fish stock? Head, bones, and tails?

ShadySands · February 8, 2016

^Also curious but I doubt my wife would let me make it

Bruce, my wife cooks a lot also but mostly breakfast and I'm actually not a big fan of breakfast. She used to cook a lot more but after the first time I cooked for her she pretty much designated me head chef

BruceVC · February 8, 2016

^Also curious but I doubt my wife would let me make it

Bruce, my wife cooks a lot also but mostly breakfast and I'm actually not a big fan of breakfast. She used to cook a lot more but after the first time I cooked for her she pretty much designated me head chef

:thumbsup: " head chef "

Gromnir · February 8, 2016

haddock for heads. split the heads open lengthwise. cod or even sole is worthy replacements for heads. haddock seems to give us most flavorful head goo. 2 big heads should be good... use additional heads if smallish... less than 5".

use an additional 4-5.5 lbs o' flatfish bones/tail cut into 2-3" chunks. am not too picky with our flatfish choice. usually whatever they got available: turbot, sole, flounder or whatever the guy behind the counter suggests when we ask for 6lbs o' flatfish bones.

again, am making a gallon o' liquid gold, so it only seems like a considerable amount o' fish remains.

get as much o' the extraneous blood globules cleaned from bones and heads before adding to your pot.

HA! Good Fun!

ps your house should not be too fishy after you is finished. this is fish stock rather than chicken or beef. time simmering is reduced.

pps oily fish such as salmon is bad for obvious reasons. or 'least, the reasons should be obvious. weren't obvious to Gromnir til after the firstest time we tried with salmon.

Edited February 8, 2016 by Gromnir

BruceVC · February 8, 2016

haddock for heads. split the heads open lengthwise. cod or even sole is worthy replacements for heads. haddock seems to give us most flavorful head goo. 2 big heads should be good... use additional heads if smallish... less than 5".

use an additional 4-5.5 lbs o' flatfish bones/tail cut into 2-3" chunks. am not too picky with our flatfish choice. usually whatever they got available: turbot, sole, flounder or whatever the guy behind the counter suggests when we ask for 6lbs o' flatfish bones.

again, am making a gallon o' liquid gold, so it only seems like a considerable amount o' fish remains.

get as much o' the extraneous blood globules cleaned from bones and heads before adding to your pot.

HA! Good Fun!

ps your house should not be too fishy after you is finished. this is fish stock rather than chicken or beef. time simmering is reduced.

pps oily fish such as salmon is bad for obvious reasons. or 'least, the reasons should be obvious. weren't obvious to Gromnir til after the firstest time we tried with salmon.

Yum, that sounds delicious

Leferd · February 8, 2016

Gah. There's a ready supply of discrete salmon heads and catfish heads at my fish market. Will have to ask the fish guy if he's got some haddock heads in the back.

Gromnir · February 8, 2016

Gah. There's a ready supply of discrete salmon heads and catfish heads at my fish market. Will have to ask the fish guy if he's got some haddock heads in the back.

give the catfish a go, though catfish is a bloody fish and blood is bad for the stock.

our biggest mistake when making stock o' any variety is that we tend to overdo all the secondary elements. am needing to remind self that we ain't making soup or gumbo or whatever. for stock we need mirepoix, a bit o' white wine, salt, peppercorns, bay leaves, parsley and thyme (typical we do a cheesecloth herb bag for peppercorns, parsley and thyme and simple pick out the 4-5 bay leaves we use) but we is always itching to add... more.

*shrug*

HA! Good Fun!

ps we only use the herb bag 'cause we is lazy. the stock is gonna need be strained with a fine mesh given all the little fish bits that is gonna in the liquid. what is point of herb bag if you is straining anyways? 'cause you is also gonna wanna skim the fish foam whilst simmering w/o removing too much o' your herbs... which is harder than it sounds. thyme leaves, in particular, float on top o' the foam.

Edited February 8, 2016 by Gromnir

Gromnir · February 8, 2016

y'know, particular for a catfish gumbo, am thinking we would go with crayfish heads (or shrimp heads) and catfish parts for the stock. next week will experiment.

HA! Good Fun!

Amentep · February 8, 2016

pps don't forget to de-gill heads. *shudder* made that mistake once. am not sure what exactly is in gill, but it makes the stock foul.

Maybe settled blood? Gills have a lot of capillaries attached to them, so that'd seem a possibility.

Guard Dog · February 9, 2016

I love catfish filleted and blackened. That is good stuff. Farm raised only for me though. Wild catfish have some nasty eating habits. When I catch them they get put back.

ManifestedISO · February 9, 2016

I'm actually not a big fan of breakfast.

You mean you don't usually eat in the morning, or you hate pancakes and bacon.

ShadySands · February 9, 2016

Both, except that I like bacon but usually on or with other things. I don't like most breakfast foods though but I like cereal for dinner every now and then.

Unless there's a Waffle House in which case I may need to be rolled out.

EDIT- I don't like chocolate or most sweets either

https://www.youtube.com/watch?v=IJ_R-G_i4Xk

Edited February 9, 2016 by ShadySands

Gorth · February 9, 2016

Put oily fish in the microwave and you'll be reminded the next 48 hours what you had for dinner...

Didn't cook it myself, but had tandoori prawns and chargrilled squid yesterday. It was quite delicious.

Gromnir · February 9, 2016

if anybody got advice for catfish gumbo, let us know. am a one-trick pony when it comes to catfish. we gut/clean the fish w/o removing the head and after scoring 3-4 times vertical along length, we light egg and dredge and throw whole into an enormous deep fryer pot. honestly have not prepared catfish any other way in years. so, if anybody got advice on catfish gumbo, we will listen attentively.

HA! Good Fun!

Leferd · February 9, 2016

Going to the Warriors game tonight and was originally planning on picking up some illicit bacon-wrapped hotdogs with all the fixings --grilled onions, peppers, ketchup, mayo, mustard, hot sauce...but now, I may go with the fried catfish they sell in concessions.

What you having for dinner tonight?

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