Malarky
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Post by Malarky on May 10, 2011 15:41:13 GMT -5
It's cold and rainy here.
Meatloaf is in the oven right now. Mashed potatoes and peas.
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chiver78
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Post by chiver78 on May 10, 2011 15:46:40 GMT -5
what's the plan for tonight? I need some opinions, maybe a vote on this. I pulled some chicken stock out of the freezer to thaw, and I also have some milk I should probably use in the next couple of days. I'm also craving spinach (must be low on iron or something ) which can easily be worked into a couple options. so do I make: parmesan (or grana padana if I can pick some up cheap) mac 'n cheese with spinach or spinach/cremini/pancetta risotto the risotto will use up all 1.5c of stock, the mac 'n cheese would be half stock/half milk. I will also probably use the remainder of the thawed-out spinach on whatever option doesn't get picked, some time in the next few days. Your ingredients look good But I'm too hungry to wait for risotto.
Make sauce: stock+/- milk+/- cheese with sliced pancetta to be poured over fresh spinach and cooked pasta. Spinach will wilt and 'cook' in the other hot ingredients. Don't forget some spices.thanks for the tips. I've got frozen spinach right now, which I work into the sauce after all the cheese has melted. honestly, both dishes take about the same amount of time. if I make loaded risotto (not enough stock thawed for that tonight) it takes about twice as long with all the chopping before I start cooking anything! ETA: no shit, it's cold here, Malarky! the weatherman I watched this morning must have been drunk - I am wearing a t-shirt and slacks with sandals. I've been wrapped up in the sweatshirt I keep in the car - which is absolutely trashed and needs some TLC. totally not office appropriate, but I really don't care.
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DebMD (banned)
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Post by DebMD (banned) on May 10, 2011 16:05:41 GMT -5
Could you save your stock and just boil the pasta in water. Stock is valuable.
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Cookies Galore
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Post by Cookies Galore on May 10, 2011 16:14:45 GMT -5
I'm going to have the milk steak boiled over hard and your finest jelly beans... raw. Or tuna. I'm not sure what I'll do with it, probably make my sriracha marinade.
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DebMD (banned)
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Post by DebMD (banned) on May 10, 2011 16:18:49 GMT -5
How do you make your milk steak?
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chiver78
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Post by chiver78 on May 10, 2011 16:59:50 GMT -5
Could you save your stock and just boil the pasta in water. Stock is valuable. I use stock in the cheese sauce, makes it a little less really bad for you. chiver's parmesan sauce: 3T butter 2T A/P flour 1c 2% milk 1c chicken stock 1c grated parmesan (grana padana works excellently here as well) pinch of nutmeg salt, pepper to taste start with a roux, cook for a couple minutes. whisk in the milk and stock, and a pinch of nutmeg. cook for 5 minutes or so and reduce the liquid. add the cheese and lower the heat a bit. cook until all the cheese melts into the sauce. add S/P to taste. I usually add a box of thawed-out and wrung dry frozen spinach at this point, it will break up as you mix it into the sauce. YUM! fwiw, I opted for risotto tonight. after the AutoZone parking lot incident (*rant found in the anonymous note thread) I really didn't feel like dealing with the grocery store to pick up more cheese - I've got enough for risotto, but not enough for sauce. that parking lot is typically a lot worse than the one at AutoZone.
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kimber45
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Post by kimber45 on May 11, 2011 8:57:38 GMT -5
after the AutoZone parking lot incident
LOL, Chiver my DS works at an Autozone, I must have missed your rant.
I grilled steak last night after having marinated it in teriaki sauce and liquid smoke for a couple days. I also made sauted mushrooms and onions to top the steaks. For side dishes I made cavatappi with alfredo sauce and added sauted mushrooms and shrimp and a bag of mixed veges (brocoli, caulifower, carrots and water chestnuts).
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chiver78
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Post by chiver78 on May 11, 2011 18:42:00 GMT -5
chiver's loving dinner tonight. <drool> I can split a 10oz box of frozen spinach in half and do small batches of both last night's risotto and the mac 'n cheese. so last night, I did risotto, and tonight I made up a grana padana sauce with the rest of the spinach mixed in. first off, grana padana - a slightly saltier, longer-aged parmesan cheese. the cheapo grocery store happens to carry an "American Padana" from BelGioioso. they are very good for supermarket-grade specialty cheeses. a half pound was $6. legit Italian grana would run closer to $15 or $20. I made enough sauce for a half batch (2 servings) but only enough pasta for what I call my "fat kid bowl", just an oversized shallow pasta bowl. I've got a slice of bread to mop up the extra sauce, and a glass of an outstanding pinot grigio, and I'm quite close to drooling. what yummy stuff is everyone else enjoying tonight?
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DebMD (banned)
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Post by DebMD (banned) on May 11, 2011 18:54:36 GMT -5
ribs and roasted chicken....
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Post by moxie on May 15, 2011 16:02:37 GMT -5
Pork chops, spaghetti squash, hawaiian fruit salad.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on May 15, 2011 16:08:12 GMT -5
I am pan frying pork sirloin sprinkled with cracked pepper, salt and thyme; jasmine rice, and corn on the cob.
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Malarky
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Post by Malarky on May 15, 2011 16:50:51 GMT -5
Parmesan chicken and salad. My kids don't eat cooked vegetables, unless you count corn which they like and peas when I push them. They'll eat almost anything raw that I put on a plate, with no dressing.
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Deleted
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Post by Deleted on May 15, 2011 16:58:25 GMT -5
Brats and baked beans with a side salad.
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