What's for dinner

[WelshBloke]

none of these are strange to most of us in parts of the US but i can see why someone not from here would find them odd

I know the Chinese American chop suey, you can get that in most take aways here. Never heard of that wierd pasta bake called it though.

 

[WelshBloke]

Salmon in red curry and sticky rice.

NumNum!

Twas NumNum!

 

[piasabird]

Korean Short Ribs with rice and kim and maybe some spinnache cooked Korean style and some kind of vegetables like onions, gr zuchini and ylw squash or maybe some fried tofu with dipping sauce. The trick to good korean short ribs is to skip the sugar or brown sugar.

Make the marinade with fujji apple and some korean pear or asian pear. Sesame seed oil, soy sauce pepper garlic and green onion. Normally Koreans use a little sugar to tenderize the meat. Be careful because some Americans think the barbeque sauce must contain lots of brown sugar. That is fine but I would rather taste the meat and the sesame and soy sauce. Pear and apple make it sweet enough.

Save the brown sugar for cinamon rolls.

 

[ponyo]

grilled ribeye, brussel spouts, and gold potatoes.

 

[John Connor]

That looks tasty. I would have added some sauteed mushrooms and onions.

Had chicken sandwiches.

 

[EliteRetard]

Would you like another picture and a link to the product?

It's a great pan.

And here I was thinking we were having a great tease.

But you know what, I wouldn't mind some product info...this could still be fun.

 

[EliteRetard]

Actually I hijacked some of this from somebody, for my dinner:

 

[John Connor]

Looks like unicorn shit.

 

[EliteRetard]

Looks like unicorn shit.

And here's a like for you.

 

[sdifox]

Actually I hijacked some of this from somebody, for my dinner:

Trident boy?

 

[KMFJD]

Gotta try this if it's true

 

[Xstatic1]

Thanks for the vote of confidence! Yeah, I usually go through a lot of iterations before locking down a final recipe, although both Indian food & Thai food are particularly challenging for me because I have excellent restaurants for each within driving distance and it has proven EXTREMELY difficult to replicate the level of quality they offer. It's hard on my family too because I'll get obsessed with a recipe until I perfect it (which is why I've been trying to space out the Indian dishes, so that I don't overdo it)...my wife still has trouble eating steak because I made it every day for two weeks straight until I nailed it. Upshot is I have a locked-in, finalized, awesome recipe, downside is it's years later and everyone is still reminded of the steak overdose weeks

I know what you mean with the butter chicken...there's a place locally that makes an incredible Thai yellow curry that is unlike anything I've ever had...best I've gotten is maybe 80% close to it, which is worthless haha. It's just not even in the same ballpark. And all of the other ones I've tried at other restaurants are just...mediocre. It's literally the difference between me liking the dish & not, that's how good it is, so nailing a copycat down is super-important because it needs to be juuuuuuust right to be awesome.

I'm partly driven by the fun of trying new recipes, and partly by trying to build up my personal inventory of really, really excellent recipes, like foodie-level recipes. Sometimes it boils down to something incredibly simple...my master pancake recipe is just Bisquick, sour cream, milk, and eggs. That's it. Best pancakes ever...but took me years to narrow down to, haha. At some point, I'd like to have a personal recipe index of maybe a full month's worth of breakfast, lunch, dinners, drinks, snacks, and desserts, enough to cook all the time at home without enough variety that you rotate through flavors without getting bored or sick of them. It's a challenge to find really amazing recipes that are truly worth including, however!

C'mon, you can't mention that you have an awesome recipe for steak and not share! BTW, I can sorta relate about being obsessed about nailing a recipe (although I do space my do-overs a couple of weeks apart to give me time to figure what I can change-up for the next round).

I haven't decided whether I should take a Thai cooking class locally (Pad Thai is one of the menu items they cover). The restaurant which serves up the best Pad Thai is here in my city (hubby and I have been to 12+ Thai restaurants, including Hawaii, Ohio, Florida, and Alabama), and this place is our absolute fave.

I'm gonna try my hand at Chicken Yassa this weekend. Butter Chicken is gonna have to wait. LOL.

You've got me curious about your pancake recipe... you don't add vanilla?

Interesting that you want a full month's worth of different recipes at your fingertips. As for me, I'm mainly driven by wanting to make the best-tasting whatever, and obviously open to learning from others who may do it better.

 

[WelshBloke]

I just thought, by grill they don't mean grill like you guys do. The grill is that bit of the oven that provides radiant heat from above. Maybe broil in the US?
Also you're going to want to add any left over marinade to the sauce when you cook the sauce, be mad to waste it!

Edit: Also, home made pizza tonight!

 

[WelshBloke]

Edit: Also, home made pizza tonight!

Slightly worried about the naga chillies on it!

 

[EliteRetard]

Trident boy?

MMMmmm... fruit loops.

 

[ponyo]

BBQ dinner. Smoking pork spare ribs, beef back ribs, and beef sirloin tip roast. It's first time smoking beef back ribs but it turned out great. Smoked it for 3 hours and it passed the toothpick poke test with flying colors. So pulled that out and ate it as appetizer. Delicious. I pulled the beef sirloin tip roast at 130 F. It's resting in foil. That will be sliced into roast beef for sandwiches. The pork spare ribs are still smoking. It needs about another hour and half of cook time before it will be ready.

beef sirloin tip roast

beef back ribs

beef back ribs appetizer

Now waiting for the pork spare ribs to finish cooking.

 

[ponyo]

beef sirloin tip roast sliced into roast beef. Ready for sandwiches.

 

[sdifox]

Hot pot.

 

[John Connor]

Not really sure what I'll make tonight. It's 37 degrees out and I want to grill. Maybe Italian sausage of hamburgers. I learned from a post Hulk Hogan made on Facebook that if you add an ice cube to the patty it comes out even better. I'm going to try that.

 

[ponyo]

The spare ribs are all done. Ate the beef sandwich while waiting.

 

[John Connor]

That looks awesome!

 

[Cappuccino]

That looks awesome!

i cooked egg fried rice with mixed vegetables, served with crispy chicken with satay peanut sauce

 

[snoopy7548]

Gotta try this if it's true

There are more here:

http://nerdist.com/horror-movie-inspired-ice-cream/?gallery=252646#gallery

Not too sure about the Human Centi-PEACH, but I'd go for the Never Sleep Again and Patrick BateMINT flavors.

 

[John Connor]

The Italians I made were delicious.

 

[WelshBloke]

Bloody hell! That looks fantastic!

Post me some!