• Please read the Announcement concerning missing posts from 10/8/25-10/15/25.
  • This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

What did you have for dinner?

Status
Not open for further replies.
Last night it was a chicken breast with gnocci tossed in sun dried tomato pesto.
 
Tonight I had Corned beef on Rye with sour kraut, swiss, and russian dressing, toasted.


We call this a "reuben"..... :mrgreen:
 
jallman said:
Yeah if it had 1000 Island on it. That's just some crappy corned beef sandwich.
Click to expand...




Balderdash! Russian all the way, not some nebraska wanna be thousand Island slop!


I bet you put capers on yer bagel and lox, and use ranch with your buffalo wings!


Blasphemy! :mrgreen:
 
Reverend_Hellh0und said:
Balderdash! Russian all the way, not some nebraska wanna be thousand Island slop!


I bet you put capers on yer bagel and lox, and use ranch with your buffalo wings!


Blasphemy! :mrgreen:
Click to expand...

Bah.

I use bleu cheese with my buffalo wings if I use anything at all other than a few carrots and celery sticks.

And I can't stand a damned caper. It's like a fermented pea or something.

I lived in Alaska for a long time, son. You can't possibly try to tell me how to eat lox the correct way.
 
Last edited:
Blue Cheese rules!
 
jallman said:
Bah.

I use bleu cheese with my buffalo wings if I use anything at all other than a few carrots and celery sticks.

And I can't stand a damned caper. It's like a fermented pea or something.

I lived in Alaska for a long time, son. You can't possibly try to tell me how to eat lox the correct way.
Click to expand...



Come now, you know how to catch it as it swims up streams in your mouth, I have the discovery channel, i know how you do.....



Real ny bagel, (boiled, not baked), lox, cream cheese, red onion.

done :mrgreen:
 
Reverend_Hellh0und said:
Come now, you know how to catch it as it swims up streams in your mouth, I have the discovery channel, i know how you do.....



Real ny bagel, (boiled, not baked), lox, cream cheese, red onion.

done :mrgreen:
Click to expand...

The only way to really eat lox is barefoot in the snow standing right outside the smokehouse after toking on some northern lights.
 
moose stew and raw asparagus.... can't get enough fresh asparagus right now and it's growing like crazy on the ditchbank...
 
NDNdancer said:
moose stew and raw asparagus.... can't get enough fresh asparagus right now and it's growing like crazy on the ditchbank...
Click to expand...
That interests me prancers, the wild asparagus, is it as thin as a drinking straw?
 
jallman said:
The only way to really eat lox is barefoot in the snow standing right outside the smokehouse after toking on some northern lights.
Click to expand...
Nah you must be made of sterner stuff than me.

Sunday morning, in bed with my wife, proper bagels, cream cheese, wild Scottish smoked salmon, a few Bellini's, the tightly rolled sports section of the Observer (slightly moistened):)
 
B L Zeebub said:
That interests me prancers, the wild asparagus, is it as thin as a drinking straw?
Click to expand...

Some of the young stuff is. The more mature plants are bigger. Not like the grocery store, but they have way more flavor too.
 
NDNdancer said:
Some of the young stuff is. The more mature plants are bigger. Not like the grocery store, but they have way more flavor too.
Click to expand...
they are the same as I pick wild in Croatia and Serbia, my wife will not store bought she does not care for them, but she loves wild asparagus:)
 
B L Zeebub said:
Nah you must be made of sterner stuff than me.

Sunday morning, in bed with my wife, proper bagels, cream cheese, wild Scottish smoked salmon, a few Bellini's, the tightly rolled sports section of the Observer (slightly moistened):)
Click to expand...




:lol: I can fully Appreciate this as well....
 
Spaghetti for dinner last night that my girl friends father made the sauce for. He literally cooks the sauce for 2 and a 1/2 days.
 
winston53660 said:
Spaghetti for dinner last night that my girl friends father made the sauce for. He literally cooks the sauce for 2 and a 1/2 days.
Click to expand...
one of the common faults with peoples Spag/Bol is they only cook the sauce for 30mins the mince meat is like hard little pebbles, I cook mine over low heat for 4hrs then leave in the fridge for 24hrs, then re heat and serve.

I would be very interested to know more.
 
B L Zeebub said:
one of the common faults with peoples Spag/Bol is they only cook the sauce for 30mins the mince meat is like hard little pebbles, I cook mine over low heat for 4hrs then leave in the fridge for 24hrs, then re heat and serve.

I would be very interested to know more.
Click to expand...


Oh this guy is full blood Italian and he uses his grandmothers recipe from memory. 2 days cooking on low heat then over night in the fridge to re heat the next day.
 
winston53660 said:
Oh this guy is full blood Italian and he uses his grandmothers recipe from memory. 2 days cooking on low heat then over night in the fridge to re heat the next day.
Click to expand...

That's how my mother in law makes her sauces. She cooks a huge amount and then jars it.
 
winston53660 said:
Oh this guy is full blood Italian and he uses his grandmothers recipe from memory. 2 days cooking on low heat then over night in the fridge to re heat the next day.
Click to expand...
marry her, and invite me for the wedding feast:)
 
This is a recipe from when I was working in Sardinia, I have adapted it.

Roll some puff pastry out thinly and cut circles out about the size of a side plate.

Take the zest off two lemon,

In a bowl place ricotta cheese and mix in half the zest, add honey to taste.

In a pan warm some honey with a squeeze of lemon juice and they rest of the zest.

Place a spoonful of the Ricotta mixture on the puff pastry form an empanada shape.

Fry in a light oil very very carefully, they will burn easily if you do not.

Place on absorbent paper after getting a deep golden color.

Plate and drizzle the lemon scented honey over them.
 
Status
Not open for further replies.
Back
Top Bottom