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Calibur carryout for my family:
cheeseburger (no toppings) cheeseburger with toppings cheddar fries chocolate milkshake pizza with onion / mushroom / cherry tomatoes trader Joe’s jarred green olives |
Originally Posted by lhrsfo
(Post 32962126)
Realized I hadn't had liver for ages, so I'm doing grilled calves' liver with sage, butter and onions tonight. Will accompany with mashed potato and kalettes.
Followed by sliced oranges with pistachios, pomegranate seeds and coconut yoghurt. |
Originally Posted by teddybear99
(Post 32964044)
Growing up, I used to eat Beef liver w/grilled onions. It was a different taste than other meat I would eat. Now, my wife has Chicken Livers once in a while as it is supposed to help her fight her Cancer, but I disliked the texture, so I usually will have something else when she decides that is what she wants. Also, she will order that more for lunch while I am working from her Filipino friend who cooks for a number of people.
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Originally Posted by lhrsfo
(Post 32964281)
Chicken liver in a pate or terrine is lovely, but I'm not keen in any other format. For me, liver in a main course has to be calves' liver but I do recognise that it's expensive. So healthy, though! And last night's was delicious even if I over-ran the 30 seconds per side and slightly over-cooked it!
Glad you enjoyed your liver!! |
Originally Posted by JBord
(Post 32962860)
Similar in the rural midwest as well, where I grew up, especially among dairy farm families who eat meals at unusual times, and sometimes 4 meals per day. Not as much these days with automation, but when I was growing up, it was not uncommon for a farmer to be up at 4 am for the first milking and finishing the last one around 9 pm. Supper always followed dinner, whether it was 3 meals or 4. Sometimes "lunch" wasn't eaten, because it was "dinner". "Luncheons" were unknown in that part of the country :).
Tonight I'm making a half-arsed jambalaya. Shrimp and sausage only. We don't have green peppers but do have red. Other than that, pretty much the classic recipe. Extra hot sauce on the side. I remember it was always an issue when we went to Sunday dinner at my Uncle Red's (dad's side). He was a farmer and insisted dinner waas at noon. Well, my mother had to be at church every Sunday and services weren't over until noon, so many times they had already started dinner when we arrived, even though they delayed it a bit because he liked my mother. :D |
All this liver talk. I feel like fava beans and nice Chianti.
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Tonight I think I'll try my hand at Home Chef's chicken, mushroom, and ancient grain risotto. And wine, definitely wine!
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Originally Posted by bensyd
(Post 32966046)
All this liver talk. I feel like fava beans and nice Chianti.
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I made fettuccine with spotted prawns in a sage cream sauce.
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Fish tacos with Costco rockfish
mexican-style rice guacamole thick tortilla chips https://cimg8.ibsrv.net/gimg/www.fly...d9ff8f391.jpeg https://cimg9.ibsrv.net/gimg/www.fly...a1a6aeea3.jpeg |
Turkey meatloaf that was leftover from Thanksgiving & frozen...defrosted and heated perfectly
Roasted organic rainbow carrots Roasted cubed sweet potato & red potatoes with thyme |
Just needed another complete dinner
https://cimg2.ibsrv.net/gimg/www.fly...c11f14f39.jpeg Pistachio profiteroles with morello cherries compote and banana walnut ice cream - was Ben & Jerry ‘ s Chunky Monkey ! https://cimg8.ibsrv.net/gimg/www.fly...f5bc12067.jpeg Steak Diane - perfectly flambéed , roast russet potatoes .. https://cimg4.ibsrv.net/gimg/www.fly...3c6265599.jpeg Bread basket before we had most of the second basket too including the charcoal brioche https://cimg9.ibsrv.net/gimg/www.fly...49f525416.jpeg Lobster soup with large lobster dumpling , oops - & flakes from the charcoal brioche |
Charcoal Brioche ?
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Originally Posted by corky
(Post 32966908)
Charcoal Brioche ?
The charcoal brioche / buns will always be obvious as are the only black ones if served in a basket ( unless others ones are also charcoal ) rye is lighter shade . https://cimg1.ibsrv.net/gimg/www.fly...ef5b948ba.jpeg Black / dark one ( s ) , other one is hidden |
Originally Posted by FlyerEC
(Post 32967125)
Yes , seems quite popular to use activated charcoal powder , food grade , these days for healthy wellness trend .
The charcoal brioche / buns will always be obvious as are the only black ones if served in a basket ( unless others ones are also charcoal ) rye is lighter shade . |
Originally Posted by gaobest
(Post 32966555)
Fish tacos with Costco rockfish
mexican-style rice guacamole thick tortilla chips https://cimg8.ibsrv.net/gimg/www.fly...d9ff8f391.jpeg https://cimg9.ibsrv.net/gimg/www.fly...a1a6aeea3.jpeg |
Originally Posted by BamaVol
(Post 32967544)
That’s an awesome price for any fish. Around here, maybe tilapia or catfish in sale, but most fish would retail at $10-25 a pound.
I am strongly trusting that it’s wild and not farmed. |
Xiao Long Bao / Sew Long Bao
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Originally Posted by yyznomad
(Post 32968590)
Xiao Long Bao / Sew Long Bao
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Originally Posted by gaobest
(Post 32968618)
mega yum! Where’d you get the ingredients? How easy are they to make? I did read that inserting frozen soup within the dumpling is how the soup is part of the dumpling; I read it in a China tourism magazine or webpage in 2006.
Regardless, they were tasty. :) |
Trader Joe’s chicken enchiladas
cheese nachos quesadilla leftover guacamole leftover Mexican rice mixed green salad |
Homemade chicken tortellini soup.
LOTS leftover. Will probably have again tomorrow night with homemade cornbread muffins. |
Fresh cacio e Pepe ravioli (Trader Joe’s)
rotini with Rao’s marinara / Costco meatballs / Calabrian chili oil big salad mango lassi desserts tbd |
Originally Posted by gaobest
(Post 32971928)
Fresh cacio e Pepe ravioli (Trader Joe’s)
rotini with Rao’s marinara / Costco meatballs / Calabrian chili oil big salad mango lassi desserts tbd |
Our family enjoyed a pepperoni and a sausage pizza from Lou Malnati's via Goldbelly. I went into this expecting to prefer the sausage pie, but the pepperoni was a better balance of sauce, meat, and cheese. Had the sausage also included say green pepper or mushrooms, I think it would have been better.
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Originally Posted by work2fly
(Post 32971949)
Our family enjoyed a pepperoni and a sausage pizza from Lou Malnati's via Goldbelly. I went into this expecting to prefer the sausage pie, but the pepperoni was a better balance of sauce, meat, and cheese. Had the sausage also included say green pepper or mushrooms, I think it would have been better.
mind you I enjoyed UNO’s Pizzeria for the 80s & 90s, and only learned about Lou Malnati’s connection around 2005 or so! Very late but not super late :-) ok I love the Lou’s salad which includes raw mushrooms. How do they make those mushrooms work because I struggle to eat raw mushrooms normally yet they’re great for that salad!!
Originally Posted by corky
(Post 32971940)
I have never heard of cacio e pepe ravioli...what are they stuffed with?
it’s cacio e Pepe as the pasta. I didn’t eat any of it. I love my Rao’s & meatballs & pasta :-) |
Originally Posted by work2fly
(Post 32971949)
Our family enjoyed a pepperoni and a sausage pizza from Lou Malnati's via Goldbelly. I went into this expecting to prefer the sausage pie, but the pepperoni was a better balance of sauce, meat, and cheese. Had the sausage also included say green pepper or mushrooms, I think it would have been better.
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Originally Posted by JBord
(Post 32972655)
Interesting you say that. This is not the case at Lou's, but almost every other Chicago pizza place has a "house" pizza. It might be called "The Chicago" or "Art's Special" or whatever. But it's always sausage, green pepper, and mushrooms. Those toppings, on a cracker-thin crust, is basically the most popular pizza in Chicago...and you just designed it. Did you know that before you commented?
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Usually I see sausage, green pepper, and onion. But not sausage mushroom and pepper. Whacky.
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Combing Zahav cookbook for this week's meal plan. Any suggestions?
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Grilled swordfish, steamed green beans and baked sweet potatoes. Last minute addition: stewed baby kale and tomatoes. The next door neighbor brought over a bag of kale from her garden.
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Sous Vide Salmon!
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Leftover steak and broccoli.
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Originally Posted by kipper
(Post 32973791)
Leftover steak and broccoli.
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Originally Posted by gaobest
(Post 32973319)
Usually I see sausage, green pepper, and onion. But not sausage mushroom and pepper. Whacky.
No dinner for me tonight...lunch was big! |
Steak here tonight too. Some mezze to start, and a nice red blend from Murietta's Well to drink.
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Bone-in NY strip Choice steak, grilled or rested 45 seconds past medium-rare (frozen since august 2020!)
Weber-grilled onions & mushrooms leftover Mexican rice |
Spinach sautéed with bacon
New potatoes with garlic, lemon juice & zest, fresh parsley & fresh thyme Grilled baby lamb chops marinated in olive oil, garlic, lemon zest & juice, balsamic, fresh rosemary. I fell off the wagon to have wine and I am glad that I did....life is short. https://cimg4.ibsrv.net/gimg/www.fly...34d775a7c3.jpg |
Originally Posted by corky
(Post 32974091)
Spinach sautéed with bacon
New potatoes with garlic, lemon juice & zest, fresh parsley & fresh thyme Grilled baby lamb chops marinated in olive oil, garlic, lemon zest & juice, balsamic, fresh rosemary. I fell off the wagon to have wine and I am glad that I did....life is short. |
Originally Posted by corky
(Post 32974091)
Spinach sautéed with bacon
New potatoes with garlic, lemon juice & zest, fresh parsley & fresh thyme Grilled baby lamb chops marinated in olive oil, garlic, lemon zest & juice, balsamic, fresh rosemary. I fell off the wagon to have wine and I am glad that I did....life is short. https://cimg4.ibsrv.net/gimg/www.fly...34d775a7c3.jpg I miss having lamb chops, but my wife has reduced her red meat intake to once a week, and she prefers to have a 1/4 lb. sirloin steak than anything else. I prefer not to cook separate types of meat as it means more clean-up. |
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