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What did you have for dinner? -Part dois (1 Viewer)

Helix said:
I bought some Hoffman House tartar sauce. It's not bad. I'm not fancy about tartar sauce or anything, it's just that the store was out of Kraft.
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Old 'N Chill said:
I've tried several store brands, including Bookbinders over the years, not crazy about any of them. The Culver's tartar sauce that comes with their cod has been the best tasting IMO. I ordered two little cups, one for the next time I buy some kind of frozen fish sticks. I wanted to get four, but the website wouldn't let me for some reason, I would have happily paid extra.
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You have to try this (courtesy Chef John ).
It's the tarragon and the capers that do it for me. Yum.

  • ½ cup mayonnaise
  • 2 tablespoons capers, drained and chopped ( pickles, grated, work great instead)
  • 1 tablespoon finely chopped shallot ( we substitute with green onion and a small amount of garlic)
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh tarragon (dried will do )
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
 
Lovebug said:
You have to try this (courtesy Chef John ).
It's the tarragon and the capers that do it for me. Yum.

  • ½ cup mayonnaise
  • 2 tablespoons capers, drained and chopped ( pickles, grated, work great instead)
  • 1 tablespoon finely chopped shallot ( we substitute with green onion and a small amount of garlic)
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh tarragon (dried will do )
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
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Chef John is going to have to make that for me and deliver it to my house. ;)
 
I had the Tomato Dumpling Calabrian Chili soup I picked up at Trader Joe's the other day. It was very good, and rich. It has cream in it and it needed some acid. It wasnt particularly spicy, so I added jarred Calabrian chili paste from the fridge and it was just what it needed for acid.

I recommend! Still have leftovers :)
 
I think folks make simple things complicated when the basics always seem to survive.
If you don't know the basics then yLifou will be searching forever for just the right recipe for anything and not able to adjust it to your own liking.

Today by choices were bad according to the health nuts. Do I feel bad? Nah, it was a wonderful day.
For breakfast I had chocolate covered strawberries. For lunch I had a jelly donut. For dinner I had cheese and crackers and some good tasting
Pinot Grigio to wash them down.
 
Lursa said:
I had the Tomato Dumpling Calabrian Chili soup I picked up at Trader Joe's the other day. It was very good, and rich. It has cream in it and it needed some acid. It wasnt particularly spicy, so I added jarred Calabrian chili paste from the fridge and it was just what it needed for acid.

I recommend! Still have leftovers :)
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Glad you liked it.
We would have to travel quite a distance to purchase much of the stuff that is so readily available for others, so I just have to make it myself.
I am not complaining, we chose to live this way.
 
vesper said:
I think folks make simple things complicated when the basics always seem to survive.
If you don't know the basics then yLifou will be searching forever for just the right recipe for anything and not able to adjust it to your own liking.

Today by choices were bad according to the health nuts. Do I feel bad? Nah, it was a wonderful day.
For breakfast I had chocolate covered strawberries. For lunch I had a jelly donut. For dinner I had cheese and crackers and some good tasting
Pinot Grigio to wash them down.
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You go girl.
 
Lovebug said:
Glad you liked it.
We would have to travel quite a distance to purchase much of the stuff that is so readily available for others, so I just have to make it myself.
I am not complaining, we chose to live this way.
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Me too. The closest Trader Joe's is a half hr away, and generally in a lot of traffic. So I always stock up when I go there.

Whole Foods and PCC are even farther and that's good because I cant afford to shop there much anyway.
 
vesper said:
I think folks make simple things complicated when the basics always seem to survive.
If you don't know the basics then yLifou will be searching forever for just the right recipe for anything and not able to adjust it to your own liking.

Today by choices were bad according to the health nuts. Do I feel bad? Nah, it was a wonderful day.
For breakfast I had chocolate covered strawberries. For lunch I had a jelly donut. For dinner I had cheese and crackers and some good tasting
Pinot Grigio to wash them down.
Click to expand...

I spent much of lockdown watching cooking shows, ordering a ton of stuff for my kitchen (kind of a redo) and learning to "elevate" my cooking. Making things from scratch is well worth it in my book, I make almost all sauces and dressings from scratch now and they're better and exactly what I like. As is properly learning to cook many basic things and using fresh, simple ingredients. I cant believe the things I didnt know or realize, that my mother never did or knew. Basic stuff, like cooking the perfect steak or burger, letting meat rest and developing and using the fond in the bottom of the pan or the value of pasta water. I love one-pan sheet pan cooking! So healthy.
 
Lursa said:
Me too. The closest Trader Joe's is a half hr away, and generally in a lot of traffic. So I always stock up when I go there.

Whole Foods and PCC are even farther and that's good because I cant afford to shop there much anyway.
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I just love to copycat, it is a passion of mine, of course adjusting to our taste. That, and coming across some food during my telly travels that have to be researched and prepared.
Recipes, they are a mere canvas, nothing to be taken too seriously except for baking, and even then, I make it my own.
What limits me is my back. I have to take frequent breaks so I plan and mise en place ahead of time.
 
Lursa said:
I spent much of lockdown watching cooking shows, ordering a ton of stuff for my kitchen (kind of a redo) and learning to "elevate" my cooking. Making things from scratch is well worth it in my book, I make almost all sauces and dressings from scratch now and they're better and exactly what I like. As is properly learning to cook many basic things and using fresh, simple ingredients. I cant believe the things I didnt know or realize, that my mother never did or knew. Basic stuff, like cooking the perfect steak or burger, letting meat rest and developing and using the fond in the bottom of the pan or the value of pasta water. I love one-pan sheet pan cooking! So healthy.
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The bolded
or using the water from rinsing rice for making kimchi.
 
Lovebug said:
I just love to copycat, it is a passion of mine, of course adjusting to our taste. That, and coming across some food during my telly travels that have to be researched and prepared.
Recipes, they are a mere canvas, nothing to be taken too seriously except for baking, and even then, I make it my own.
What limits me is my back. I have to take frequent breaks so I plan and mise en place ahead of time.
Click to expand...

I know! That's what I was talking about with that Peruvian quinoa vegetable stew recipe. The one I have is kind of mainstreamed and I want the traditional, spicy form. I want to use the original annatto instead of substituting paprika. So I go online to find the more traditional recipes and then assemble what sounds the best.

I totally understand when recipes are created to be fast and appeal to quick family meals and common home ingredients, but I dont usually have to do that. I loved developing my own base marinara and curry sauces, for instance. That way I can control the salt content too.
 
vesper said:
I think folks make simple things complicated when the basics always seem to survive.
If you don't know the basics then yLifou will be searching forever for just the right recipe for anything and not able to adjust it to your own liking.

Today by choices were bad according to the health nuts. Do I feel bad? Nah, it was a wonderful day.
For breakfast I had chocolate covered strawberries. For lunch I had a jelly donut. For dinner I had cheese and crackers and some good tasting
Pinot Grigio to wash them down.
Click to expand...
Good on ya’ lass. I’m with ya.😎
 
Lursa said:
I spent much of lockdown watching cooking shows, ordering a ton of stuff for my kitchen (kind of a redo) and learning to "elevate" my cooking. Making things from scratch is well worth it in my book, I make almost all sauces and dressings from scratch now and they're better and exactly what I like. As is properly learning to cook many basic things and using fresh, simple ingredients. I cant believe the things I didnt know or realize, that my mother never did or knew. Basic stuff, like cooking the perfect steak or burger, letting meat rest and developing and using the fond in the bottom of the pan or the value of pasta water. I love one-pan sheet pan cooking! So healthy.
Click to expand...
Yes one pan sheet! I made a Mediterranean chicken one pan sheet last week. Delicious and very healthy. The marinade with lots of garlic and lemon juice and fresh thyme made the chicken and all the roasted vegetables very flavorful. Roasted on parchment paper so clean up was a breeze. Highly recommend.
 
Striped Papillon pasta with our frozen leftover meat sauce. It's one of the fancy pastas from the box my wife picked up. It was good. Texas toast and a Diet Coke on the side.
 
There's leftovers from last night which was very tasty but just not hungry. If I get hungry later, it will probably be a toasted Einstein Bros. bagel with cream cheese.
 
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