What's for dinner?
#3931
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,705
Really? I think we're talking about a 10 or 11 year old who has presumably known the majority of his classmates for several years -- you seem to be suggesting that parents or another responsible adult should be monitoring every single conversation their child has. Presuming the parents are comfortable with the technology platform and its security, your reaction seems ... disproportionate.
#3932
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Really? I think we're talking about a 10 or 11 year old who has presumably known the majority of his classmates for several years -- you seem to be suggesting that parents or another responsible adult should be monitoring every single conversation their child has. Presuming the parents are comfortable with the technology platform and its security, your reaction seems ... disproportionate.
Heck, I might even be swapping recipes on this forum with a bunch of 4th graders!
#3933
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,028
I have a 12 year old, and prefer to keep him within "earshot" when he's online. I know we can't monitor everything, but it's good for him to know we give 2 chits about what he's up to.
Back OT, homemade chicken soup with fresh sourdough is on the menu for tonight. I may pick up a hunk of some sort of interesting cheese at Trader Joes today, to have alongside.
Back OT, homemade chicken soup with fresh sourdough is on the menu for tonight. I may pick up a hunk of some sort of interesting cheese at Trader Joes today, to have alongside.
Chicken soup sounds delicious. It's snowy here, so soup would be good.
My dinner tonight will be pot roast with veggies and potatoes. It's been cooking away in the crock pot for a few hours now.
#3934
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
I know it's different, but this made me think of my mom's beef stew, part of the standard rotation when I was a kid. She always made it in a pressure cooker. I'm a big fan of slow cooking -- crock pot or even tonight's dinner which is now in hour 25 of sous vide -- but that pressure cooker beef was always tender and juicy. Anyway, your dinner brought back good childhood memories from the 80's, so thank you.
#3935
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,534
I know it's different, but this made me think of my mom's beef stew, part of the standard rotation when I was a kid. She always made it in a pressure cooker. I'm a big fan of slow cooking -- crock pot or even tonight's dinner which is now in hour 25 of sous vide -- but that pressure cooker beef was always tender and juicy. Anyway, your dinner brought back good childhood memories from the 80's, so thank you.
tonight:
leftover chili with spaghetti
strong chance of spaghetti with Rao’s marinara & Ks meatballs. I still have leftover mashed potatoes & gravy which would be nice with beef kielbasa (despite my having had a Louisiana sausage for my luncheon.
#3936
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
I've been having a lot of fun with the sous vide machine since my wife got it for me as a Christmas present. Large cuts of beef, like you mention, are wonderful cooked that way. And in most cases it's just a reverse sear. Cook in the sous vide and then give them a quick sear on the stove top before we eat. It's a bit of an upfront investment, but very simple and produces perfectly cooked meat. I can see us still using the oven occasionally for beef, but I'd guess we'll switch about 75% of those meals to the sous vide.
I've been watching the flyers for a sale on brisket at Jewel, Sunset, and Mariano's. No luck yet
#3937
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,028
I know it's different, but this made me think of my mom's beef stew, part of the standard rotation when I was a kid. She always made it in a pressure cooker. I'm a big fan of slow cooking -- crock pot or even tonight's dinner which is now in hour 25 of sous vide -- but that pressure cooker beef was always tender and juicy. Anyway, your dinner brought back good childhood memories from the 80's, so thank you.
I'm getting ready to eat dinner soon, and will do that then get back to work.
#3938
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
Join Date: Jul 2003
Location: Chicago, IL, USA
Programs: AA Gold
Posts: 15,637
Anyone have any good parsnip recipes? I meant to order three from whole foods and instead ended up with 3 lb of them.
#3941
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Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 38,591
I took some of the big thing of pig stew I made yesterday, added some broccoli, seasoned it up a bit more, and served in a bowl with some smoked gouda, cilantro and fresh tomato/onion/cilantro salsa, with some corn tortillas on the side.
#3944
Moderator Hilton Honors, Travel News, West, The Suggestion Box, Smoking Lounge & DiningBuzz
Original Poster
Join Date: Jun 2000
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Posts: 36,017
Baked cod and rice (adapted from an online recipe, seasoned with orange juice, basil, thyme, lemon pepper & paprika); roasted asparagus, garlic bread.
#3945
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
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