March 2006: What are you Dining On?

Last night (I guess that was still February, but I'm trying in any way I can to support Hunter's desperate need to be recognized for starting a new thread ) I took one of my rare forays into fast-ish food by picking up burgers from the locally-renowned Vera's Burger Shack . Their motto is "You can't beat Vera's meat."

I meant to grab a couple of extra burgers to have 3 or 4 days from now, but totally forgot. I'll have to go back again next year.

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Last night (I guess that was still February, but I'm trying in any way I can to support Hunter's desperate need to be recognized for starting a new thread )

Not a recognition thing Seaq. This was requested of me, so we avoid anymore "pie hole eating" threads.

I know.

I just wanted to recognize that.

Your recognition has been fully recognized. Thank You.

All in Feb... but I'll recoginze Hunter's new thread.

Saturday was skirt steak marinaded in italian salad dressing.

Sunday was pasta and homemade red sauce. Hunter: my farmers market started carrying Pastene! You were 100% correct... there is a difference. The sauce was the best I've ever done.

Monday was chicken burritos.

Tuesday was PurpleHaze's Pork Tenderloin Surprise Packages. Always a hit. YUM!!!

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Sunday was pasta and homemade red sauce. Hunter: my farmers market started carrying Pastene! You were 100% correct... there is a difference. The sauce was the best I've ever done.

Awesome! that's great to hear. Yeah, they are real good, right? So red and fresh - like real tomatoes. You can almost pour it right on the pasta from the can. Makes the sauce.

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Originally posted by Hunter:
This was requested of me, so we avoid anymore "pie hole eating" threads.

How do you eat a pie hole? Is it like a bagel hole or more like a donut hole?

Tonight we're having stir-fried staek with broccoli.

Thank you, Hunter.....

Tonight, Cantonese-style Chinese food with a couple of buddies.

Tsing Tao, baby!

SeaQ, I love Champagne with Cantonese food.

Uh...Board-O. Buddies, not bubblies.....



PH

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Originally posted by Board-O:

SeaQ, I love Champagne with Cantonese food.

Well, me too, I guess -- Tsing Tao, the great bubbly of China!

Actually, I agree completely-- Champagne does go very well with the less-spicy, more-salty Cantonese cuisine as opposed to, say, Hunan or Szechuan, which really need hot green tea or cold hoppy beer.

NY Striploin with steamed green beans.

Quails and burgs.

Chicken breast stuffed with Feta cheese and wrapped in bacon.

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Originally posted by Hunter:
Put the crock pot away. Last month of winter!

Eye round roast tonight.

What can you do to make that cut worth eating?

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Originally posted by Hunter:
Put the crock pot away. Last month of winter!

Eye round roast tonight.


What can you do to make that cut worth eating?

Although I do most of the cooking - Actually, my wife does this and I think it's an eye round, but I'm not 100%. The prep spices she rubs on it makes it and she puts cut potatoes, carrots and onions on the bottom of a deep dish roasting pan, which mixed with the juice (when done rare), makes an excellent juice to soak the meat when eating, almost like a stew. It's very good, but like I said - she does it.

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Although I do most of the cooking - Actually, my wife does this and I think it's an eye round, but I'm not 100%.

I hope I marry a women who can/likes to cook.

We roasted an injected free-range organic chicken last night.

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I hope I marry a women who can/likes to cook.

Mine can. I'm just better.

Pork tenderloin parmigiana with some mostaccioli and Shafer Firebreak.....

Lunch was chile rubbed tuna, grilled, served atop a mixed green salad with dijon mustard vinaigrette.

Dinner tonight will be grilled buffalo rib eyes with saffron polenta and grilled baby bok choy.

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grilled baby bok choy

You should try the teenage bok choy. You can only get it in Ottawa!

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Originally posted by spo1977:


I hope I marry a women who can/likes to cook.

Talk to Sapril, she's available.

The key word being "can."

Roast Chicken stuffed with lemon, ginger and garlic with steamed asparagus and 2002 Alcina Pisoni PN.

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Originally posted by DoktaP:

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grilled baby bok choy

You should try the teenage bok choy. You can only get it in Ottawa!

Hah!

Tonight: Seven cheese lasagna (heart attack on a plate, but soooooooo good) with a chilled salad.

PH

Stir-fried steak and shrimp with broccoli

Yogurt parfait with straberries and kiwis for lunch. Tofu and kimchee salad for dinner.

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Tonight: Seven cheese lasagna

Seven cheeses? Now, is that really necessary?

Last night: NY Strip Steak, done medium. Only problem is I ordered it Medium Rare. You figure a steak place should do at least THAT part right

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Last night: NY Strip Steak, done medium. Only problem is I ordered it Medium Rare. You figure a steak place should do at least THAT part right

Those things happen, I waited tables at a steakhouse for a while. I used to really enjoy the customer response none the less .

Grilled bone-in Ribeye
Steamed artichoke with lemon and garlic, melted butter combined with feta.
Fresh Bread

They also over cooked 2 others at our table one notch up. We were too hungry to complain too much and we were sipping good wine.

Sounds like a new cook to me. After doing time working in resturants I only complain if the food is completly ruined.

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took one of my rare forays into fast-ish food by picking up burgers from the locally-renowned Vera's Burger Shack .

Did you get the chili fries?

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Seven cheeses? Now, is that really necessary?

In for a penny.....

PH

Seafood risotto.

T-bones with garbonza beans and spinach sauteed in evoo.

Saturday night was rib eyes with sauteed mushrooms and baked potato.

Last night was the usual Sunday night, make enough for a lunch or two, grilled chicken and sausage....