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What's for dinner? - Page 6

post #91 of 267
Thread Starter 
Thanks Beach.

Right back atcha c2_beer.gif
post #92 of 267

Ribeye and Asparagus last night. Didn't snap a picture...don't matter, they were unimpressive looking, but tasty. Tonight, I may recreate this one, but with potatoes instead of asparagus:

 

post #93 of 267

Nice!

post #94 of 267

Grilled salmon and green beans...

post #95 of 267
Grilled bison burger and asparagus, healthy salad
post #96 of 267

Two hot dogs for $1 total from Sheetz. Cherry Coke Zero.

post #97 of 267
Thread Starter 
Quote:
Originally Posted by iacas View Post
 

Two hot dogs for $1 total from Sheetz. Cherry Coke Zero.

No pictures?

post #98 of 267
Thread Starter 
Pork rib roast on a trevit of vegetables with rosemary:


And home made shiitake mushroom sauce:


And garlic sweet potato mash with fresh chives and sage from the garden.
post #99 of 267
Watching football with friends. Doing a small primerib that I'll slice thin for sandwiches with horseradish and blue cheese. Serve with roasted potato salad.

Too plain Jane to even take a pic, but it'll be good. a1_smile.gif
post #100 of 267
Thread Starter 
Prime rib is ALWAYS good.
post #101 of 267

It's Sunday, but I'm too lazy to go anywhere or invite anyone over for Football. So I'll be eating Brats, and I have buffalo chicken and taco dips to keep me company.

 

#fat

post #102 of 267

If Ernest and David are "scratch" chefs, count me as a 30 handicapper or so.  I have, like, 2 or 3 recipes I will make every once in awhile.  One of them is a crab cakes with green onion sauce that I found online, and I might be making those tonight.  If so, I'll try and take some photos. 

post #103 of 267

No pictures but did braised shorts ribs with an apple cider sauce over roasted root vegetables

post #104 of 267
Quote:
Originally Posted by Golfingdad View Post
 

If Ernest and David are "scratch" chefs, count me as a 30 handicapper or so.  I have, like, 2 or 3 recipes I will make every once in awhile.  

I'll second that motion. 

 

Do any of you guys ever watch the show "Chopped"? It is awesome. Ernest, I feel like you'd love that show. 

post #105 of 267
Quote:
Originally Posted by Golfingdad View Post
 

If Ernest and David are "scratch" chefs, count me as a 30 handicapper or so.

 

I'd consider myself a single digit griller, but if I don't have a grill...30+...easy. Haha.

post #106 of 267
Thread Starter 
Quote:
Originally Posted by butt3r3dt0ast View Post
 

I'll second that motion. 

 

Do any of you guys ever watch the show "Chopped"? It is awesome. Ernest, I feel like you'd love that show. 

 

Never seen it. I used to watch a TON of cooking shows when I first got digital cable years ago but the novelty wore off. If one is on I'll enjoy it but I won't seek it out.

 
Cooking shows are a great way to learn how to cook the basics by the way, but ultimately you need to know how to improvise.
post #107 of 267
Quote:
Originally Posted by butt3r3dt0ast View Post

I'll second that motion. 

Do any of you guys ever watch the show "Chopped"? It is awesome. Ernest, I feel like you'd love that show. 

I loathe Chopped. About 10 minutes of commercials and setups for every minute of actual cooking.
post #108 of 267
Quote:
Originally Posted by Ernest Jones View Post
 

 

Never seen it. I used to watch a TON of cooking shows when I first got digital cable years ago but the novelty wore off. If one is on I'll enjoy it but I won't seek it out.

 
Cooking shows are a great way to learn how to cook the basics by the way, but ultimately you need to know how to improvise.

 

 

I'll second "Chopped" for just that reason.  Three rounds, appetizer, entre, and desert.  Chefs are given a box of unusual ingredients in each round and have a short period of time to put together the dish.  Loser is "chopped" and the rest move to the next round.  A "box" might include something like liver, peanut brittle, fennel, salmon roe, and key limes......make an appetizer in 15 minutes using all the ingredients.  Very interesting to see the plates they come up with.

 

I'm a decent home cook.....but you're right, the creativity and ability to improvise that top chefs have is way beyond little ole me......

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