Dinner IDEAS and yummy recipes!

[Sargent Smellibitz]

[mimi]

I only like asparagus raw...but the rest of that looks delish.

[Sargent Smellibitz]

The asparagus is mostly raw. It's thrown on the barbecue for a few minutes.

[asal]

It does look delicious.

I'd take the asparagus so miMi can be spared.

[mimi]

It does look delicious.

I'd take the asparagus so miMi can be spared.

I appreciate that.
It's so sweet and yummy without heat. I could eat a ton of it. Once it's cooked...it's compost fodder.
Now, I realize that's not good judgement on the quality of any veggie...but for me...that's the way it is.
Hub LOVES asparagus...so we grew it in our last veggie garden. I'd serve his cooked...and save a few spears for me to eat raw.
I guess that makes me a cuck...I dunno.

[asal]

It does look delicious.

I'd take the asparagus so miMi can be spared.

I appreciate that.
It's so sweet and yummy without heat. I could eat a ton of it. Once it's cooked...it's compost fodder.
Now, I realize that's not good judgement on the quality of any veggie...but for me...that's the way it is.
Hub LOVES asparagus...so we grew it in our last veggie garden. I'd serve his cooked...and save a few spears for me to eat raw.
I guess that makes me a cuck...I dunno.

I look food cooked, raw, anything.

cuck is kind of a strong word, but historic. It's interesting that people are using it so commonly.

[mimi]

I appreciate that.
It's so sweet and yummy without heat. I could eat a ton of it. Once it's cooked...it's compost fodder.
Now, I realize that's not good judgement on the quality of any veggie...but for me...that's the way it is.
Hub LOVES asparagus...so we grew it in our last veggie garden. I'd serve his cooked...and save a few spears for me to eat raw.
I guess that makes me a cuck...I dunno.

I look food cooked, raw, anything.

I fried emblems of soft crispness.

[asal]

I made black eyed pea fritters, tahini sauce. The fritters took so long to firm up (made them without a recipe) that I basically ate a grrrl dinner, despite being a handsome Vancouverite male.

[weebles2]

I made black eyed pea fritters, tahini sauce. The fritters took so long to firm up (made them without a recipe) that I basically ate a grrrl dinner, despite being a handsome Vancouverite male.

Is that Indian food or African?

[mimi]

I made black eyed pea fritters, tahini sauce. The fritters took so long to firm up (made them without a recipe) that I basically ate a grrrl dinner, despite being a handsome Vancouverite male.

Goof.

[asal]

I made black eyed pea fritters, tahini sauce. The fritters took so long to firm up (made them without a recipe) that I basically ate a grrrl dinner, despite being a handsome Vancouverite male.

Is that Indian food or African?

I was keeping black eyed peas in my cupboard to make acaraje - Salvadore, Bahia, Brazil street food.
I don't know how to make acaraje. They're so good! You get them with vatapa - a bright yellow sauce with a palm oil base and you can pay a little extra for some shrimp on top.

https://migrationology.com/brazilian-st ... -salvador/

The food is from West Africa tradition - people who were brought from West Africa (against their will).

[Sargent Smellibitz]

Had the last two steaks from the 3 pack I purchased the other day with the rest of the bag of frozen scallops, some mushrooms which sorely needed to be eaten, and copious dollops of horseradish cream.

This horseradish cream isn't doing it for me anymore. It was once a nostril puncher.. not anymore. I guess hyperinflation has reduced the percentages of condiments.

[weebles2]

Steak Sandwich at the Admiral and Canada Dry Ginger ale although an ice cold beer would bee awsome

[mimi]

omg....I made udon noodles...from scratch.

I've made homemade pasta a billion times, so I thought how hard can it be to make udon. Well...it isn't a hard process, but it's a kinda weird process.
You can't whip them up 20 minutes before dinner. You need to start them about 4 hours ahead of when you need to cook them...but much of that time, the dough is resting...so it's not 4 hours of hands-on prep. I will definitely do this again, except I would triple the recipe and freeze some dinner-size portions.

[Edward]

Greek style ribs, roasted potato and rice, greek salad and caesar salad.

[mimi]

Sounds interesting.
What are Greek style ribs ?

[Scooter]

I'm gonna guess flanken short ribs.

[Sargent Smellibitz]

Sounds interesting.
What are Greek style ribs ?

Leftover lil boys?

[mimi]

I'm gonna guess flanken short ribs.

I've never heard of that cut. So...beef ?

[Scooter]

Beef short ribs, cut thin.

[mimi]

I love beef short ribs. Would like to see what "cut thin" short ribs, looks like.

[Edward]

Salisbury steak with gravy, steamed potatoes and probably peas. Glass of red.

[Scooter]

It's Salisbury Steak Day! I have the Stouffer's frozen entree and store brand texas toast garlic bread. Lord Chesterfield Ale, of course.

[Edward]

Nice. I haven't tried Lord Chesterfield. I wonder if they sell it here.

[Scooter]

I love beef short ribs. Would like to see what "cut thin" short ribs, looks like.

Start at 1:25 for a quick look.

[Scooter]

Nice. I haven't tried Lord Chesterfield. I wonder if they sell it here.

Probably not. I doubt that you will find any Yuengling products anywhere close.

[Edward]

I checked on the BC Liquor Store website. No mention of it.

[weebles2]

I think I am going to have a DQ Blizzard for dinner cause it is Saturday.

[Edward]

Ended up having dinner at the Sylvia overlooking a busy English Bay. I had Prawn Linguini and a Red Truck Lager on tap. Nice dinner.

[mimi]

I love beef short ribs. Would like to see what "cut thin" short ribs, looks like.

Start at 1:25 for a quick look.

Thanks Scooter...=)
Don't think I've ever seen that cut here.

I always find it interesting, how different the names of the cuts are, 'between here and there'.
I appreciate having someone with some knowledge about these things here.