Thread: Dinner

  1. #24801
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by beerlaodrinker View Post
    One of my fav comfort foods for breakfast lunch or dinner was always SOS .shit on a shingle. Nothing flash just creamed mince on Toast. Best one i ever had was at a VFW in angeles city philppines. . Washed down with a san mig happy happy prices all day to.
    Yum, yes.

  2. #24802
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    Meatballs in tomatoed Sause over a bed of French fries
    Dinner-meatballs123-jpg

  3. #24803
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    ^ Hahahahahahaha . . . . look simply hideous!!!! (But I'm sure it tasted good - nice tangy sauce?)

  4. #24804
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    I try to make food that taste good, I leave the artistic presentations to others gayer than me.
    The meatball were made with
    Grown beef and ground pork mix
    for bread mix I used Pork stuffing bred softened in milk.
    Finley chopped onion
    finely chopped mint from my garden
    one egg
    Salt and paper
    After the meatballs were formed, they were rolled in all purpose flour.
    and deep fried. The flour coating helps in the caramelization of the meatballs.
    and set aside.

    The Sause started with finely chopped onions and three cloves of garlic also finely chopped and sautéed in extra Virginia olive oil.
    Then three fresh tomatoes were graded in the onions and garlic, the skins discarded, letting the tomatoes roast for ten minutes in the olive oil
    afterwards I added a small can of tomato Sause, two tablespoons of tomato paste , a cup of water, bay leaves, salt and paper. and let stew for 30 minutes.

    I added the tomatoes to the Sause and let cook for another 20 minutes.

    I was making rice to go with it but twenty minutes later when I checked the rice maker I discovered that I had left out two important ingredients
    Water and rice. So I had the meatballs with french-fries that I quickly made in the air fryer.

    And the rest is culinary history!!
    Last edited by Buckaroo Banzai; 30-10-2020 at 05:19 AM.
    The sooner you fall behind, the more time you have to catch up.

  5. #24805
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    Quote Originally Posted by Buckaroo Banzai View Post
    I was making rice to go with it but twenty minutes later when I checked the rice maker I discovered that I had left out two important ingredients
    Water and rice.


    Quote Originally Posted by Buckaroo Banzai View Post
    And the rest is culinary history!!
    Michelin will be calling soon, I'm sure. :smile;

  6. #24806
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    Quote Originally Posted by panama hat View Post
    Michelin will be calling soon, I'm sure. :smile;
    with this pandemic, and all the cooking, perhaps I can audition the Michelin Man role!!

  7. #24807
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    Quote Originally Posted by Buckaroo Banzai View Post
    Meatballs in tomatoed Sause over a bed of French fries
    Dinner-meatballs123-jpg
    I could devour that right now.

  8. #24808
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    Quote Originally Posted by Buckaroo Banzai View Post
    I try to make food that taste good, I leave the artistic presentations to others gayer than me.
    The meatball were made with
    Grown beef and ground pork mix
    for bread mix I used Pork stuffing bred softened in milk.
    Finley chopped onion
    finely chopped mint from my garden
    one egg
    Salt and paper
    After the meatballs were formed, they were rolled in all purpose flour.
    and deep fried. The flour coating helps in the caramelization of the meatballs.
    and set aside.

    The Sause started with finely chopped onions and three cloves of garlic also finely chopped and sautéed in extra Virginia olive oil.
    Then three fresh tomatoes were graded in the onions and garlic, the skins discarded, letting the tomatoes roast for ten minutes in the olive oil
    afterwards I added a small can of tomato Sause, two tablespoons of tomato paste , a cup of water, bay leaves, salt and paper. and let stew for 30 minutes.

    I added the tomatoes to the Sause and let cook for another 20 minutes.

    I was making rice to go with it but twenty minutes later when I checked the rice maker I discovered that I had left out two important ingredients
    Water and rice. So I had the meatballs with french-fries that I quickly made in the air fryer.

    And the rest is culinary history!!
    No .the rest isnt culinary history. The bed of fries over meatballs has inspired me now.. thank you

  9. #24809
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    Sauce mate, sauce!!!!

  10. #24810
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    After a week of sobriety and long hours I headed to the grocers on my way home. Picked up a couple of ribeyes, New Zealand green-lipped mussels and some snow crab legs. Oh and a bottle of Russell's Reserve. All that remains today is the half empty bottle of Hair, Skin & Nails Gummies. Life, gotta love it.

  11. #24811
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    Quote Originally Posted by fishlocker View Post

    After a week of sobriety and long hours I headed to the grocers on my way home. Picked up a couple of ribeyes, New Zealand green-lipped mussels and some snow crab legs. Oh and a bottle of Russell's Reserve. All that remains today is the half empty bottle of Hair, Skin & Nails Gummies. Life, gotta love it.
    Those mussels look good too.

  12. #24812
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    Quote Originally Posted by fishlocker View Post
    New Zealand green-lipped mussels
    Quote Originally Posted by Buckaroo Banzai View Post
    Those mussels look good too.
    I agree but they aren't NZ Green-Lipped, are they?

    Nothing wrong with that, I prefer the smaller mussels, NZGLs are not as tender and lack flavour.


    Nice food selection, though

  13. #24813
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    Quote Originally Posted by panama hat View Post
    I agree but they aren't NZ Green-Lipped, are they?

    Nothing wrong with that, I prefer the smaller mussels, NZGLs are not as tender and lack flavour.
    You and your gay little Green-Lipped mussels . Real man like them Big and Black!!

  14. #24814
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    Looks good to me

  15. #24815
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    Quote Originally Posted by Buckaroo Banzai View Post
    You and your gay little Green-Lipped mussels . Real man like them Big and Black!!
    Pfffft . . . I spit in your general direction!


  16. #24816
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    Dinner at a very nice Japanese Teppanyaki Restaurant.

    Those of you who know are aware that we are 95% pescatarians . . . not the kids if they don't want to. Every now and then the 5% makes an appearance but then it has to be good.







    Medium rare with a little char on the outside . . . aaaaaaahhhhhhh


    A nice bottle of hot sake . . . double aaaaaahhhhhh
    Last edited by panama hat; 01-11-2020 at 01:23 PM. Reason: edit sp.

  17. #24817
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    Oh! That looks fantastic. Green owed!

  18. #24818
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    Quote Originally Posted by panama hat View Post
    Pfffft . . . I spit in your general direction!
    Oh Yeaa!!
    Fetchez la vache!

  19. #24819
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    ^^^ Is that a Benihana?

  20. #24820
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    Nope, it isn't.

  21. #24821
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    Tacos yesterday. Always a pleasure.
    Dinner-20201031_163305-jpg

  22. #24822
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    Sprouts two months before Xmas, what's the world coming to?

    Damn fine mashed potato volcano of molten gravy..
    Dinner-20201101_174426-jpg

  23. #24823
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    ^ tut-tut...no cross on your brussels....

    Looks damn tasty, but missing peas.

  24. #24824
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    Quote Originally Posted by Troy View Post
    ^ tut-tut...no cross on your brussels....

    Looks damn tasty, but missing peas.
    The sprouts were not as bitter as previous years, could have ate them like peas to be honest.

    Peas......don't set Mendip off

  25. #24825
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    Jaysus . . . you ate all that???? How huge are you???


    On another note - it may not look pretty nor healthy but it certainly looks tasty

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