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Author Topic: The last meal you ate  (Read 31514 times)
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djdekok

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« Reply #460 on: Jul 28, 2009, 08:44am »
chuck steak (prepared with a dry rub, braised until fork-tender, then slathered with KC Masterpiece original), salad, linguine, and apple pie.
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Daniel De Kok
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Steven

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« Reply #461 on: Jul 28, 2009, 08:53am »
"House Special" Chow Fun, with two little tubs of chile oil thrown on.  I have class Monday and Wednesday evening, so dinner is whatever I can find in a hurry.
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djdekok

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« Reply #462 on: Jul 28, 2009, 02:06pm »
Tonight is my daughter's art exhibit, so it's leftover linguini, fruit, and salad. :D
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Daniel De Kok
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« Reply #463 on: Jul 28, 2009, 02:18pm »
Quote from: djdekok on Jul 28, 2009, 02:06pm
Tonight is my daughter's art exhibit, so it's leftover linguini, fruit, and salad. :D

no apple pie?
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Evil Ronnie
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« Reply #464 on: Jul 28, 2009, 07:24pm »
Fresh Illinois white corn, Plugra butter, sea salt and lots of freshly ground telicherry black pepper!

Washed down with an ice cold caffeine free diet coke.

 Evil
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djdekok

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« Reply #465 on: Jul 28, 2009, 09:29pm »
Quote from: Steven on Jul 28, 2009, 02:18pm
no apple pie?

well, we DID go to Petrucci's for ice cream afterwards--then discovered to our delight that her picture was on the front page of not only the Arts section but the "teaser" photo at the top of page 1 of the local newspaper.
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Daniel De Kok
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BatidoDeCarne
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« Reply #466 on: Jul 29, 2009, 08:40pm »
Made "quesadillas" using part of a red and green bell pepper, onions, mushrooms, and broccoli (cooked in a bit of oil with cumin and red pepper powder). My tomatoes had gone bad or I would have thrown one of those in. I used refried black beans (which are not warmed up beforehand but placed in the tortilla) instead of pintos because pintos are kind of gross and a jar of salsa.

This is a pretty solid recipee that handles variation very well. It takes a bit less than half an hour to make. I tend to make some variation of it at least once a week.

I suppose you backwards people could add cheese or even meat.
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WaltTrombone
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« Reply #467 on: Jul 29, 2009, 09:38pm »
Hmmm, can you still call it a quesadilla if it has no queso/cheese? Evil

Still sounds like good eats, though...
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Walter Barrett
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houzvicious

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« Reply #468 on: Jul 29, 2009, 10:11pm »
$5.00 pizza from Little Ceasar's
 Yeah, RIGHT.
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Thomas Matta

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« Reply #469 on: Jul 29, 2009, 11:45pm »
Many things at Old Country Buffet. Yup, living large.

Favorite?

Deep Fried Chicken Livers.

Have we had this conversation already.....???? Love liver!!!
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Thomas Matta
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« Reply #470 on: Jul 30, 2009, 09:58am »
Quote from: Thomas Matta on Jul 29, 2009, 11:45pm
Many things at Old Country Buffet. Yup, living large.

Favorite?

Deep Fried Chicken Livers.

Have we had this conversation already.....???? Love liver!!!

I like fried chicken livers but love the fried chicken gizzards!
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« Reply #471 on: Jul 30, 2009, 10:10am »
Oooo, you guys, eating offal. HORRID!!
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Christine (red hot - that's what!)
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« Reply #472 on: Jul 30, 2009, 10:14pm »
Quote from: WaltTrombone on Jul 29, 2009, 09:38pm
Hmmm, can you still call it a quesadilla if it has no queso/cheese? Evil

Still sounds like good eats, though...

I can and do. :D
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Thomas Matta

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« Reply #473 on: Jul 30, 2009, 10:34pm »
The chicken livers were outstanding, Christine - seriously good eats!

So was the sauteed shrimp I had tonite: nice big shrimp, hot pan with butter and olive oil, and an improvisation of salt, pepper, herbs, pepper flakes, etc. YUM!!!
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Thomas Matta
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« Reply #474 on: Jul 31, 2009, 04:52am »
Oh, NOW you're talking, Tom! Good!
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Christine (red hot - that's what!)
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Thomas Matta

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« Reply #475 on: Jul 31, 2009, 12:51pm »
So - you gonna take that vacation to Chicago anytime soon, Christine?
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Thomas Matta
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evan51
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« Reply #476 on: Jul 31, 2009, 01:07pm »
I made Scandinavian meatballs on egg noodles w/dilled cucumber salad.

The meatballs are
1 lb. lean ground beef,
1/2 lb ground pork,
1 small onion, finely diced
1/4 tsp each nutmeg, allspice, ground ginger
1 tsp salt
1 tsp sugar
1 egg
1 1/2 cup milk
1/2 cup fine, dried bread crumbs.
1 Tbs. flour

Beat egg and 1/2 milk together, then add spices and meat. Roll into walnut sized meat balls. Brown in a buttered frying pan. Set meatballs aside reserving 1 Tbs. of fat. Brown flour, slowly add 1 cup milk, then return meatballs ans simmer on low for 12-15 minutes.

Serve on rice or egg noodles (I prefer noodles)
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djdekok

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« Reply #477 on: Aug 01, 2009, 05:24am »
It's a baking morning in the De Kok household.  I was orginally going to make pancakes but I'm sorely tempted to bake zucchini bread, cornbread and biscuits this morning and go continental instead...
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Daniel De Kok
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2nd Trombone, Southeast Pennsylvania Symphony Orchestra
Rick Walker
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« Reply #478 on: Aug 03, 2009, 04:44am »
On holiday in England, so my last meal was---
Toad in the Hole,
Bubble and Squeak, and
Spotted Dick for dessert.
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Rick Walker
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« Reply #479 on: Aug 03, 2009, 05:00am »
Hmmmm.

Toad in the Hole, Bubble and Squeak and Spotted Dick.

I bet you needed a lie-down after that! Eeek!

Whereabouts are you, Rick?
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Christine (red hot - that's what!)
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