What's for dinner?
Feb 9, 2021 | 7:15 am
#3736
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,255
I was too lazy to cook last night so I whipped together a quick green salad and tuna fish salad to top it with. It’s actually one of Mrs BV’s favorite meals so there were no complaints. The only creativity involved was slicing up a leftover grilled zucchini for inclusion among the greens.
Feb 9, 2021 | 7:46 am
#3737
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Tonight - veal brats with sauerkraut. Still deciding on a side dish, perhaps potatoes or a roasted vegetable. Way too cold here to go to the grocery store, so what we have is what we have.
Feb 9, 2021 | 7:51 am
#3738
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
That's what I do, but I get mixed results. Probably not always as airtight as it should be.
Tonight - veal brats with sauerkraut. Still deciding on a side dish, perhaps potatoes or a roasted vegetable. Way too cold here to go to the grocery store, so what we have is what we have.
Tonight - veal brats with sauerkraut. Still deciding on a side dish, perhaps potatoes or a roasted vegetable. Way too cold here to go to the grocery store, so what we have is what we have.
Feb 9, 2021 | 8:33 am
#3739
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Possibly. Good idea. May also go with a good old mashed. Dinners here are democratic (and I'm ok with that). I get one vote and my wife gets two, since she's a pickier eater than I. Being raised by Eastern European immigrant parents, she also prefers to eat her brat sans bun. She might like a brown or rye bread with it. So for me, sauerkraut is a topping, and for her it's a side. Her plate tonight may look European while mine will look all-American Midwestern. I just need a small American flag to stick in that German potato salad. 
Feb 9, 2021 | 9:03 am
#3740
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,896
another option is to put a very thin layer of mayo on top of the smoothed over guac and then just stir it in the next day. The mayo doesn't change the taste other than to brighten up & freshen the flavor. I hate to waste food so I would never dump out guac because of the color. Just mix it in with scrambled eggs or an omelette.
Feb 9, 2021 | 9:43 am
#3741
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Possibly. Good idea. May also go with a good old mashed. Dinners here are democratic (and I'm ok with that). I get one vote and my wife gets two, since she's a pickier eater than I. Being raised by Eastern European immigrant parents, she also prefers to eat her brat sans bun. She might like a brown or rye bread with it. So for me, sauerkraut is a topping, and for her it's a side. Her plate tonight may look European while mine will look all-American Midwestern. I just need a small American flag to stick in that German potato salad.
I'm a fan of brats sans buns.
Feb 9, 2021 | 9:59 am
#3742
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA, Mucci!
Posts: 16,581
Tonight’s dinner is in the crockpot. Beef stew with onions, carrots, parsnips, celery, and radishes.
Feb 9, 2021 | 10:28 am
#3743
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Feb 9, 2021 | 10:31 am
#3744
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA, Mucci!
Posts: 16,581
I will use a couple of teaspoons of cornstarch mixed with some cold beef broth and add it for the last 30 minutes of cooking. I figure that small amount of corn starch can't hurt.
Feb 9, 2021 | 11:25 am
#3745
Join Date: Sep 2003
Location: OSL
Posts: 2,976
If your guacamole browns overnight, either put the avocado pit back in or are you not adding lime. The lime should stop the oxidisation and overnight mine doesn’t turn brown.
Feb 9, 2021 | 11:41 am
#3746
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
. I think maybe the lime stops more immediate oxidation, but not if refrigerated overnight, since even when I press plastic wrap I sometimes still get browning.
Feb 9, 2021 | 1:51 pm
#3747
Join Date: Sep 2003
Location: OSL
Posts: 2,976
I use lots of lime, but haven't tried returning the pit. My expectation is that I'll never have leftover guacamole, so I throw it away .
I think maybe the lime stops more immediate oxidation, but not if refrigerated overnight, since even when I press plastic wrap I sometimes still get browning.
. I think maybe the lime stops more immediate oxidation, but not if refrigerated overnight, since even when I press plastic wrap I sometimes still get browning.
Feb 9, 2021 | 2:03 pm
#3748
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Fair - mine sometimes goes more of a grayish-green than actual brown. I assume that's the lime keeping it from full brown, as you mentioned.
Feb 9, 2021 | 2:23 pm
#3749
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM, HA, VS
Posts: 91,914
I'm a fan of fresh guacamole. I like just a touch of lime. When it's really limey, I assume it's old.
Feb 9, 2021 | 2:47 pm
#3750
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,603
I believe that avocados are good for anti/cholesterol, according to my Kaiser nutritionist. It’ll be funny if they were wrong all this time.