What Are You Having For Dinner

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Peanut said:
Made a few pot stickers and had some left over rice. I made my regular dipping sauce, soy sauce and the hottest mustard I have. But my sauce is better with a little ginger so I finally got to try my “experiment”.

I made a std 1:2 volume tincture out of ginger root about 7 weeks ago. 1) to use as medicine 2) use as a spice. Seems I’m always out of fresh ginger root or its gotten old and started to grow fur. Annoying when I want asian for dinner.

In tincture form the ginger doesn’t go bad for years. Now, anytime I need ginger in a stirfry etc I have plenty. I still have to work out a measurement comparison, how much tincture is equivalent a teaspoon of fresh root. Tonight half a dropper full of tincture was perfect in my sauce. Got lucky, was just guessing. @joel your ginger ready?

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Well now I gotta get as fresh of Ginger root as I can find and Tincture up some. I love Ginger
 
Made French Bread pizza tonight.

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Bacpacker said:
Well now I gotta get as fresh of Ginger root as I can find and Tincture up some. I love Ginger
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Can do the same with turmeric. Just occurred to me, bet there are other spices that can be preserved like this.

Sitting here watching "True South" on tv. This guy travels around going to the hidden bars, best foods. Tonight was New Orleans... Great restaurants, makes me hungry.

I've been thinking of going to N'awlins for a year now, catch the train. Ticket is cheap, 5hr ride. I always liked traveling amtrak when I worked offshore. Had friends in the city, spent weeks there. At my age a food tour is the best thing going. That and some music. Drunk in the Quarter? I've done that, got the t-shirt, no thanks.
 
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Patchouli said:
What is this, Angielotas? Lol
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These had burger meat cooked up with onions and peppers and kidney beans, cumin and chili powder. She also mix a can of dice tomatos with tomato paste in a little chopper. Load tortillas up with the mix and a spoonful or 2 of the mater mix, roll them up and put in a baking dish, cover with some good queso, top with shredded cheese and bake till good and melted.
Next time we are gonna do like when she does chicken agielotas. Add a slice of cream cheese on the tortilla before the meat mixture. And pour some tomatilla sauce in the bottom of the dish, load it up, rest of the sauce, then the cheeses.
 
A little bird told me that Fareway had some great deals on steaks, so I made my kid drive me to the next town over to the nearest Fareway store. Sure enough, 8 oz New York strips were $7 and 8 oz ribeyes were $8 so I blew $40 on steaks. The kid and I had the New York strips along with crescent rolls she made, and hash browns I whipped up. Life is good...
 
I had my son's favorite:
Meat salad. its pretty much a cold Reuben with no cheese or kraut.

1 Can of corned beef
1/4 cup of kosher dill relish
1/8 cup of horseradish dressing

Zapped and warmed and slapped on a toasty bun with tomato and mustard and a tiny bit of lettuce.

Makes 6 burger sized sandwiches.

I wonder how a Reuben with bacon tastes?
 
Everyone is home for dinner tonight so proper 'family' dinner. Made stuffing from my saved heels of bread, and stuffed chicken fillets then wrapped in bacon. I've lots of various veg in the garden, and butternut squash that needs using. I'll slice it and roast with sprinkled with cinnamon. Will cook enough veg for two nights so everyone can get their own tomorrow when they come in at various times, with sausages and gravy.
 
I think I'll brown and scramble some hamburger, mix in some refried beans,chow chow, jalapeno relish and a squirt of lime and have nachos.
 
Already ate a big ol' cheeseburger with sliced cheddar, mayo, mustard, ketchup, lettuce & tomato... A&W root beer on the side. Mighty tasty, and it went down fast, lol. Had some cookies & milk for dessert! Probably won't eat again tonight, but I always have those hot Ramen bowls for snacks & filler, lol. They're really easy to make, so I'll have one of those if I get hungry again, but I'm full now, lol. Beautiful day here, wasn't too hot after all, and a wonderful breeze is cooling things down... that's what I like about the high desert, it cools down quickly as the afternoon & evening progress. :cool:
 
Chicken breasts with barbeque sauce (our own chickens), baked potato, and I made husband some stuffed green bell peppers...have too many growing right now. Put in ground turkey and our tomatoes, and chopped eggplant...have too many eggplant, too.
Just saw a Homestead Heart youtube where she made eggplant fries for the freezer. Think I'll try doing that.
 
Amish Heart said:
Just saw a Homestead Heart youtube where she made eggplant fries for the freezer.
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Would those be dry packed and pressure canned or how did she preserve them. I'm picking my eggplants next week and am not sure what to do with them. That sounds like a good idea for most of them.
 
Not canned at all. She peeled the eggplant, made big fry type slices, put in a bowl of water. Made a coating that she dipped them in (flour, seasonings, bread crumbs, farina), laid them out on parchment and froze them individually, then froze them in meal sizes in ziplocks. She air fries them for eggplant french fries. i don't have any air fryer, but could bake them with an olive oil spritz.
 
Went back to my hometown to visit Mom at the nursing home and then went out for dinner at the local steakhouse with Pops. I'd already had steak twice in the last few days so I had an Iceland cod filet and homemade mashed potatoes with homemade brown gravy. That fish was so flaky I couldn't cut it - it just flaked apart into succulent white chunks. So good!
 
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