Food and Drink What's for dinner? Here's mine... (Part 2) - Page 106

**Fire Me Boy!** · 08-01-2014, 07:42 AM

What you got?

Sweet Daddy Hate · 09-29-2014, 11:47 AM

Last nights dinner:

Two grilled strip steaks covered with one marinated onion, green pepper, and 1 1/2 cup of mushrooms.

I have some stinky farts today.

That is all.

BucEyedPea · 09-29-2014, 02:39 PM

Quote:

Originally Posted by 505 Chief

Last nights dinner:

Two grilled strip steaks covered with one marinated onion, green pepper, and 1 1/2 cup of mushrooms.

I have some stinky farts today.

That is all.

From steak, onion, green peppers and mushrooms? That's odd.

Sweet Daddy Hate · 09-29-2014, 02:41 PM

Quote:

Originally Posted by BucEyedPea

From steak, onion, green peppers and mushrooms? That's odd.

I normally don't eat that much food.

BucEyedPea · 09-29-2014, 02:43 PM

Last night I had little Queso Dip and chips. For my main course: A chili relleno with pico de gallo, rice and beans. A giant frozen Margarita.

Something about bean's spices in Texas that I don't like though. All weekend. Yuck!

BucEyedPea · 09-29-2014, 02:43 PM

Quote:

Originally Posted by 505 Chief

I normally don't eat that much food.

I see. Try some dry red wine with that kind of meal to help break it down perhaps.

Sweet Daddy Hate · 09-29-2014, 02:45 PM

Quote:

Originally Posted by BucEyedPea

I see. Try some dry red wine with that kind of meal to help break it down perhaps.

Thank you, sir.

However, I no longer imbibe.

BucEyedPea · 09-29-2014, 02:45 PM

Quote:

Originally Posted by Inmem58

I followed her recipe. I didn't have any Grand Diamond seasoning so I used Old Bay, I'm sure Old Bay was even better. It was pretty damn good.

http://youtu.be/SqQm2RDq0D8

I watched one of her videos before making my gumbo too.

BucEyedPea · 09-29-2014, 02:46 PM

Quote:

Originally Posted by Inmem58

I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy

One of my recipes called for 2 hours for a really rich roux. I did it for about an hour iirc. And I think a chicken gumbo is easier as in less steps because you don't have to make a stock. Chicken broth that tastes decent is pretty available in stores.

BucEyedPea · 09-29-2014, 02:58 PM

Quote:

Originally Posted by Simply Red

Hmm. Well - Why is it so brown? It should be a tad more red - I'm not bitching at you, & respect the fact that you're cooking.

I oversaw some posters talking about how easy gumbo was to make - well I have news for them - It's not. It's not an easy thing to perfect, if you only make it every so often. Definitely a tricky dish, in my experiences.

The gumbos I have had in Nawlins has always been a brownish color.

In58men · 09-29-2014, 03:03 PM

Quote:

Originally Posted by BucEyedPea

One of my recipes called for 2 hours for a really rich roux. I did it for about an hour iirc. And I think a chicken gumbo is easier as in less steps because you don't have to make a stock. Chicken broth that tastes decent is pretty available in stores.

2 hours for just the roux?

I made mine around 20 minutes and it was ****ing fantastic.

BucEyedPea · 09-29-2014, 03:06 PM

Quote:

Originally Posted by 505 Chief

Thank you, sir.

However, I no longer imbibe.

Okay, cool. Red wine is healthy for ya' tho.'

BucEyedPea · 09-29-2014, 03:06 PM

Quote:

Originally Posted by Inmem58

2 hours for just the roux?

I made mine around 20 minutes and it was ****ing fantastic.

Do you have a gas stove?

Mine did not take that long— cause I didn't have that kind of time. Mine was shorter. IIRC about 45 mins or something. It came out great. But it was more brick and caramel color and not dark. But not blond either.

In58men · 09-29-2014, 03:07 PM

Quote:

Originally Posted by BucEyedPea

Do you have a gas stove?

No electric

BucEyedPea · 09-29-2014, 03:10 PM

Quote:

Originally Posted by Inmem58

No electric

Hmmmm. Me too. Anyhow, that's what some recipes called for in terms of time for a dark roux. I didn't even like the idea of it that dark anyway. So I didn't go there with it.

**Easy 6** · 09-29-2014, 03:11 PM

Making what I would call Mediterranean Chicken tonight...

Brown both sides of 5 chicken breasts dusted with Cavenders in olive oil.

Add in,

2 fresh tomato
1 large red bell pepper
1 can crushed tomato with basil, garlic, oregano
1 small yellow zuchini
1 small green zuchini
1 large can sliced mushroom
1/2 large white onion
tablespoon minced garlic
pinch of red pepper flake

Stew that for atleast 1 hour and serving that with 5 cheese garlic bread and salad... but first, a serious appetizer of beer and vodka.

08-01-2014, 07:42 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	What's for dinner? Here's mine... (Part 2) What you got?
Posts: 35,253

09-29-2014, 11:47 AM	#1576
Sweet Daddy Hate Unsparing Join Date: Aug 2008 Casino cash: $10004900	Last nights dinner: Two grilled strip steaks covered with one marinated onion, green pepper, and 1 1/2 cup of mushrooms. I have some stinky farts today. That is all. __________________ 1. Merciless, severe. 2. Given freely and generously. 100% refusal to overrate 20 year Head Coaches with ZERO **ing rings as a Head Coach. CP's Official Professor of 'Dem Blues for 2019/2020!**
Posts: 77,135

09-29-2014, 02:43 PM	#1579
BucEyedPea Gimme My Berries Back! Join Date: Apr 2006 Location: None of your business Casino cash: $3449963	Last night I had little Queso Dip and chips. For my main course: A chili relleno with pico de gallo, rice and beans. A giant frozen Margarita. Something about bean's spices in Texas that I don't like though. All weekend. Yuck!
Posts: 161,836

09-29-2014, 03:11 PM	#1590
Easy 6 pie is never free Join Date: Sep 2006 Location: the drivers seat Casino cash: $3707775	Making what I would call Mediterranean Chicken tonight... Brown both sides of 5 chicken breasts dusted with Cavenders in olive oil. Add in, 2 fresh tomato 1 large red bell pepper 1 can crushed tomato with basil, garlic, oregano 1 small yellow zuchini 1 small green zuchini 1 large can sliced mushroom 1/2 large white onion tablespoon minced garlic pinch of red pepper flake Stew that for atleast 1 hour and serving that with 5 cheese garlic bread and salad... but first, a serious appetizer of beer and vodka.
Posts: 91,724