Dinner tonight

K

kleraudio

New member
For two:

Two one-pound rib-eye steaks, grilled medium rare, baked potatoes,
wedge salads and my very favorite BRUSSELS SPROUTS. Dessert was a Jim
Beam neat for me and orange sherbet for him. Fabulous!

Flame on!
 
projectile vomit chick wrote:



Nice.

Fairly analogous to what we had: lamb rib chops broiled rare;
mashed potatos (with a fraction of yam); and sauteed bok-choy
flowerettes. (This is the flower-ends of bok choy which had bolted,
and so looks more like rapini than it does like cabbage.)

Meat, spuds, and crucifers in other words. (Brussel sprouts have
gone out of season here, they're my first choice of crucifer,
but these bok choy thingies were very good, and a new one for me.)


Steve
 
On 4/3/2011 7:01 PM, sf wrote:

I think creamed spinach fits that category. Like steakhouse cuisine. I
make it every chance I get for family get-togethers.
 
On 2011-04-05, Cheryl wrote:

Yeah, if you live inna 20 yr old mobile home in Tornado Alley.

Wedge salad? Whatzat? Can't even break it down into pieces? Jes dip
qtr into mayo/ketchup and munch it like a celery stick?

Boy, that's why I come to rfc. Real haute cuisine!

nb
 
On Sun, 3 Apr 2011 00:19:13 -0700 (PDT), projectile vomit chick
wrote:


Bok Choy is one of my favorite veggies, wonderful cooked or raw; in
soups, salads, and of course stir frys... has great texture. The
reason I prepared that almost-chow mein is because last trip to
Walmart I found beautiful large heads of bok choy only 79?/lb. Mine
was really more a Subgum Chow Mein. Anyway it was delicious, and I
filled a 4 qt pot so I have lots of LOs for today... I love cold
congealed ch--ks. What... chicks! LOL
 
On Apr 3, 2:36?am, projectile vomit chick
wrote:

Toppings on baked potatoes? The usual suspects; sour cream and
butter?
Steaks grilled over wood, charcoal or gas? Probably gas. It's not a
bad option, but charcoal/wood imparts a better flavour IMO.
When I grill a lean cut such as rib eye, I like to top the steak at
serving with some kind of butter. i.e. garlic, white wine and/or
lemon juice, green stuff(aka parsley, green onions minced fine) etc.
mixed in with softened butter.
 
On 4/3/2011 11:48 PM, Christine Dabney wrote:


I might have to try them again. It was in my youth that I decided I
didn't like sprouts. I like cabbage, so I might like them now.
 
On 5 Apr 2011 01:23:14 GMT, notbob wrote:


There's probably nothing more haute cuisine than a wedge salad, those
who are creative with food see that wedge of iceberg as a virgin
canvas awaiting their artistry... anyone can sling a swingline at a
can of beans, nb.
 
On Sun, 03 Apr 2011 08:00:54 -0400, Brooklyn1 wrote:


You made a gallon of that shit you posted here the other day? I
suppose you threw in all those crispy chow mein noodles right before
you stored the leftovers, too.

-sw
 
On Sat, 2 Apr 2011 23:36:29 -0700 (PDT), projectile vomit chick
wrote:


We had rib-eyes last night too along with twice baked spuds and a
salad. I made gravy with baby portabellos and it was a great dinner.
We can't afford steak very often so it was a real treat.

Lou
 
projectile vomit chick wrote:


They were. Similar to, but not the same as, rapini or
brocollini. Very good sauteed in OO with some salt and lemon.

Steve
 
In article
,
projectile vomit chick wrote:


How'd you do the brussels sprouts? I have a big bag from Costco in my
fridge. You menu sounds wonderful.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 5 Apr 2011 01:23:14 GMT, notbob wrote:

lley.

Hauter than you might think. It is occasionally on the menu at Thomas
Keller's Ad Hoc restaurant... And I think it is in his book of the
same name... I can't check right now, as the book is in a box
underneath a few other boxes.

I had a version when I was growing up, but it was much plainer than
what has been described. Yes, a wedge of iceberg lettuce, but I think
my mother used Catalina dressing or something like that.

Christine
 
On Sun, 03 Apr 2011 12:47:04 -0700, Dan Abel wrote:


Ahh, that makes sense. Nobody makes wedge salad at home. Not since
the 70's, at least.

I thought it was strange that she cooked. I should have kept thinking
longer.

-sw
 
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