Tonights Dinner

Posted by: Eomer

Tonights Dinner - 06/16/08 05:25 PM

Buffalo Stew.

YUM!

Mom and daughter are gone for the evening , its just me and the boy rouhging it!
Posted by: Saphire

Re: Tonights Dinner - 06/16/08 06:04 PM

I'm doing a pot roast and potatoes on the grill...Weather permitting of course...
Posted by: nymmamma

Re: Tonights Dinner - 06/16/08 06:19 PM

I was going to do spare ribs on the grill, but looking like it'll be baked spare ribs.
Posted by: Saphire

Re: Tonights Dinner - 06/16/08 07:02 PM

I love cooking on the grill...Even though I like storms, I hope its all past by the time I get home...I've been looking forward to that pot roast all day.......
Posted by: nymmamma

Re: Tonights Dinner - 06/16/08 09:59 PM

I'd like to try that, pot roast on the grill. How do you prepare and grill it?
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/16/08 11:11 PM

Broiled salmon, asparagus in a light butter sauce and mmmmmmmmmmmm a really amazing salad!
Posted by: Della

Re: Tonights Dinner - 06/17/08 12:28 AM

I love salmon and asparagus!
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/17/08 12:35 AM

I know...it's classic and I have enough left over for either an omelet for breakfast or to take for lunch tomorrow.
Posted by: Della

Re: Tonights Dinner - 06/17/08 12:39 AM

Originally Posted By: nymmamma
I'd like to try that, pot roast on the grill. How do you prepare and grill it?


I was wondering how long you grill it for.
Posted by: nymmamma

Re: Tonights Dinner - 06/17/08 12:49 AM

Me too...I'd like to try it this weekend.
Posted by: Rick-the-Builder

Re: Tonights Dinner - 06/17/08 01:00 AM

Do you grill the onions, carrots and gravy also?
Posted by: Della

Re: Tonights Dinner - 06/17/08 01:03 AM

man the gravy would be rough
Posted by: Saphire

Re: Tonights Dinner - 06/17/08 04:13 AM

I cook on a Weber charcoal grill..

I let it burn long enough for the fumes to disapate and then I put the roast on the flame and cover the grill..

Make a few slits in the roast and insert a few peeled garlic gloves in the slits..

Drizzle some olive oil on that side of the roast and rub in some steak seasoning...Sear that side down in a large skillet on the stove for about 10 minutes...Do the same with the other side..

While that's working, Peel some potatoes and cut them into fourths..(about the size that you would use for home fries or a little bigger)You can throw some carrotts in too if you like..(the same size as the potatoes of course...)

Then prepare three large pieces of foil and lay them one on top of the other and crimp up the sides so nothing will fall out..

After the roast is seered put it in the center of the foil and place the potatoes and carrotts around the roast...(sometimes I'll throw some mushrooms on top)

In a saucepan, make about a cup and a halp of beef broth..

Pour the broth onto the roast just so it comes about half way up the side without spilling out of the foil and making a huge mess..(you might not need to use all of the broth)

Then start with the center piece of foil and wrap it up around the roast and potatoes as tight as you can and continue to do the same thing with the second and third piece of foil so that you have a tight seal..

Place the roast on the grill and cover it...I usually let it cook for about 2 1/2 to 3 hours...

If you try it, let me know what you think..It always comes out great when I do it...Took some trial and error though...

Enjoy!!!!
Posted by: Saphire

Re: Tonights Dinner - 06/17/08 04:15 AM

Originally Posted By: Della
man the gravy would be rough


I haven't mastered the gravy yet..

Give me some time and I'll figure it out...
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/17/08 10:10 AM

If you dust that roast with a little seasoned flour before you sear it and maybe add a little bit to the foil, you should have very flavorful gravy when the roast has finished cooking.
Posted by: Eomer

Re: Tonights Dinner - 06/17/08 10:15 AM

The buffalo was darn delicious.
Posted by: Saphire

Re: Tonights Dinner - 06/17/08 01:27 PM

Very, very good idea...I'm going to try that...I have another roast that I plan on doing this weekend...
Posted by: donedirtcheap

Re: Tonights Dinner - 06/17/08 09:31 PM

Stuffed Peppers tonight...I can smell em cooking now.Drool drool
Posted by: LOTE

Re: Tonights Dinner - 06/17/08 09:48 PM

grilled burgers mixed with minced garlic, onions and basted with NYT bbq sauce and a tossed salad. They aren't on the grill yet, but I can smell them already!
Posted by: Saphire

Re: Tonights Dinner - 06/17/08 10:14 PM

I made pepper jack and mushroom stuffed burgers on the grill the other night and they were fantastic...
Posted by: LOTE

Re: Tonights Dinner - 06/17/08 10:17 PM

mmmm...they sound fantastic
Posted by: LOTE

Re: Tonights Dinner - 06/17/08 11:58 PM

Originally Posted By: ~livinontheedge~
grilled burgers mixed with minced garlic, onions and basted with NYT bbq sauce and a tossed salad. They aren't on the grill yet, but I can smell them already!


NYT, I added a touch of the bbq sauce right in the mixture and then brushed on the outside, they were AWESOME! You have to try it!
Posted by: Saphire

Re: Tonights Dinner - 06/18/08 12:15 AM

They sound really good too....Maybe I'll try and combine the two ideas together....

I might have to change my dinner plans for Saturday night..
Posted by: LOTE

Re: Tonights Dinner - 06/18/08 01:10 AM

You won't be disappointed. That bbq sauce is excellent.
Posted by: RedGreen

Re: Tonights Dinner - 06/18/08 01:40 AM

I went from big azz steaks to a samich real fast, how does this happen?
Posted by: Eomer

Re: Tonights Dinner - 06/18/08 11:23 AM

Leftovers.
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/18/08 12:09 PM

Well, I have some shrimp in the fridge but I don't know what I'm going to do with it yet. Any ideas?
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/18/08 12:09 PM

Let me clarify that...any useful ideas on how to prepare the shrimp for dinner?
Posted by: Della

Re: Tonights Dinner - 06/18/08 12:43 PM

Probably a good idea to elaborate.
Posted by: Eomer

Re: Tonights Dinner - 06/18/08 12:47 PM

Almost had this thread derailed there hp!
Posted by: Saphire

Re: Tonights Dinner - 06/18/08 01:34 PM

I made kabobs on the grill a few weekends ago…(I told you I cook everything on the grill during the summer months)… Anyway, I used raw shrimp, cherry tomatoes, bell pepper (green, yellow, red or a little of each) button mushrooms and scallops..

Throw everything together in a bowl, salt and pepper it, maybe add some herbs like basil or oregano, add some garlic flavored olive oil, toss a bit to coat everything and let sit for about an hour in the fridge…

Skewer them up and throw them on the grill…It's a meal in itself…
Posted by: Yetta Nother

Re: Tonights Dinner - 06/18/08 01:45 PM

Originally Posted By: RedGreen
I went from big azz steaks to a samich real fast, how does this happen?


Well should I explain it to you?
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/18/08 01:54 PM

I (gasp) don't actually own a grill...so whatever I prepare is done stove top or in the oven. I would like a grill but it's not feasible just now.
Posted by: Saphire

Re: Tonights Dinner - 06/18/08 02:46 PM

You can do the same thing on top of the stove in a large frying pan or put them in the oven on a cookie sheet and turn them periodically. Just make sure you soak your skewers for about a half hour in water (if you using wooden ones) so they don't catch fire.
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/18/08 03:41 PM

True enough! I may give it a whirl...we'll see what I feel like fiddling with after a full work day and a Pilates class.
Posted by: Saphire

Re: Tonights Dinner - 06/18/08 04:25 PM

I hear ya there sista!!!! ;\)
Posted by: Gio

Re: Tonights Dinner - 06/18/08 11:28 PM

Rice with tomatoes, peppers, garlic, onion, ground turkey, sweet Italian sausage, mushrooms, basil, oregano and salt. All cooked in my pan on the stove top and served with fresh raw veggies and Italian bread
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/19/08 12:15 AM

Sounds good, Gio.
Posted by: Tiger Lily

Re: Tonights Dinner - 06/19/08 02:56 PM

We usually grill everything if the weather is good but tonite making barbeque spare ribs, mash potatoes, and corn. And just a sliver of pecan pie.
Posted by: Eomer

Re: Tonights Dinner - 06/19/08 05:39 PM

Let’s all remind ourselves, there is a difference between bbqing and grilling.

We do both, bbqing usually on the weekends.

Grilled Turkey breasts tonight.
Posted by: RedGreen

Re: Tonights Dinner - 06/19/08 07:01 PM

Originally Posted By: Eomer
Let’s all remind ourselves, there is a difference between bbqing and grilling.

Correct.
Tonight I will be grilling t-bones steaks, sauteed` mushrooms, corn on the cob, garden salad, mac salad, fresh italian bread and butter, and frosted brownies for dessert.
A couple captain & cokes will make this a fine evening. \:\)
Posted by: Gio

Re: Tonights Dinner - 06/20/08 01:13 AM

Yeah right a COUPLE of Captain & Cokes....
Posted by: Eomer

Re: Tonights Dinner - 06/20/08 09:42 AM

HA!
Posted by: RedGreen

Re: Tonights Dinner - 06/20/08 03:53 PM

Originally Posted By: Gio
Yeah right a COUPLE of Captain & Cokes....

Yes, only had a couple, had way too much food.
Sorry to disappoint.
Now, go to the other thread and apologize....
Posted by: RedGreen

Re: Tonights Dinner - 06/22/08 10:20 PM

Originally Posted By: Eomer
Let’s all remind ourselves, there is a difference between bbqing and grilling.

It's BBQ tonight not grilling.
Super slow smoked cooked ribs over some hickory wood I know where to acquire...
Using a homemade dry rub that's just kickin`.
These babys fall off the bones and are so tender.
Can't wait dinner around 7, been cooking these babys since 3:00.
Hey, I have time for a "couple" Captain and Cokes.... lol
Posted by: VM Smith

Re: Tonights Dinner - 06/22/08 10:58 PM

I'm having a 12-pack, hydraulic dinner. It seems to be going down well.
Posted by: nymmamma

Re: Tonights Dinner - 06/22/08 11:12 PM

We went to a surprise 60th birthday luau...complete w/60 pink flamingos in the back yard, catered by King's.
Posted by: RedGreen

Re: Tonights Dinner - 06/22/08 11:24 PM

Originally Posted By: VM Smith
I'm having a 12-pack, hydraulic dinner. It seems to be going down well.

It always does buddy lol.
Posted by: LOTE

Re: Tonights Dinner - 06/22/08 11:27 PM

Originally Posted By: RedGreen
Originally Posted By: VM Smith
I'm having a 12-pack, hydraulic dinner. It seems to be going down well.

It always does buddy lol.


Not after you had it for dinner on a Saturday. lol
There's something about doing it two nights in a row...
Posted by: Yetta Nother

Re: Tonights Dinner - 06/22/08 11:28 PM

Well so far....it's been a pepsi.....some more pepsi......couple crackers.....oh and did I mention....no happenings. Sigh.
Posted by: RedGreen

Re: Tonights Dinner - 06/22/08 11:40 PM

You know you are welcome here anytime.
Posted by: Yetta Nother

Re: Tonights Dinner - 06/22/08 11:58 PM

I'm raiding the cupboards right now.
Posted by: sparky's back

Re: Tonights Dinner - 06/23/08 01:01 AM

Originally Posted By: Yetta Nother
I'm raiding the cupboards right now.


My cuppboards are full...come over!!
Posted by: nymmamma

Re: Tonights Dinner - 06/23/08 01:04 AM

Pick up the snake on your way. Enjoy.
Posted by: Yetta Nother

Re: Tonights Dinner - 06/23/08 01:20 AM

Penn Yan is a little out of the way I'm afraid. Sparky and I are practically neighbor's.
Posted by: nymmamma

Re: Tonights Dinner - 06/23/08 01:23 AM

Well, I tried. Fill your belly. Anytime you want to get the "guest", lemme know.
Posted by: donedirtcheap

Re: Tonights Dinner - 06/23/08 01:40 AM

Tonight was steak,salt potatoes,tossed salad,and delicious sweet corn....and oh yea....big shrimp for the appitizer
Posted by: Yetta Nother

Re: Tonights Dinner - 06/23/08 02:19 AM

Yumm....minus the shrimp. Eww.
Posted by: VM Smith

Re: Tonights Dinner - 06/23/08 02:55 AM

Originally Posted By: nymmamma
We went to a surprise 60th birthday luau...complete w/60 pink flamingos in the back yard, catered by King's.


Aaargh!! Friggin' plastic flamingos! Hurt me, Mamma!
Posted by: sparky's back

Re: Tonights Dinner - 06/23/08 02:55 AM

Originally Posted By: Yetta Nother
Penn Yan is a little out of the way I'm afraid. Sparky and I are practically neighbor's.


and BFF!!!!smooch
Posted by: VM Smith

Re: Tonights Dinner - 06/23/08 03:00 AM

"There's something about doing it two nights in a row... "

Yeah, I'm to that age, too! But sometimes, it feels like just the right thing to do. Know what I mean? A man's got to have a plan, and my plan tonight is to make an absolute, stupid, sloppy pig of myself. Oink!
Posted by: Yetta Nother

Re: Tonights Dinner - 06/23/08 01:45 PM

LOL. VM.
Posted by: Tiger Lily

Re: Tonights Dinner - 06/23/08 11:40 PM

Originally Posted By: Eomer
Let’s all remind ourselves, there is a difference between bbqing and grilling.

We do both, bbqing usually on the weekends.

Grilled Turkey breasts tonight.



I guess I should of clarified that those bbq spare ribs were being cooked inside and not on the grill. Thank you.
Posted by: LOTE

Re: Tonights Dinner - 06/24/08 12:53 PM

Originally Posted By: VM Smith
"There's something about doing it two nights in a row... "

Yeah, I'm to that age, too! But sometimes, it feels like just the right thing to do. Know what I mean? A man's got to have a plan, and my plan tonight is to make an absolute, stupid, sloppy pig of myself. Oink!


Yetta was right with her "lol"! If you can do that two nights in a row, you're much better than I am! I'm thinking it'll be at least a month or more before I attempt to touch a drop of booze! LOL.

It was, shall we say, a BLINGER!
Posted by: sparky's back

Re: Tonights Dinner - 06/24/08 05:46 PM

Originally Posted By: ~livinontheedge~
Originally Posted By: VM Smith
"There's something about doing it two nights in a row... "

Yeah, I'm to that age, too! But sometimes, it feels like just the right thing to do. Know what I mean? A man's got to have a plan, and my plan tonight is to make an absolute, stupid, sloppy pig of myself. Oink!


Yetta was right with her "lol"! If you can do that two nights in a row, you're much better than I am! I'm thinking it'll be at least a month or more before I attempt to touch a drop of booze! LOL.

It was, shall we say, a BLINGER!


Cheers
Posted by: LOTE

Re: Tonights Dinner - 06/24/08 06:58 PM


No Cheers for me for a while...lol
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 06/24/08 10:36 PM

Originally Posted By: RedGreen
You know you are welcome here anytime.



Posted by: RedGreen

Re: Tonights Dinner *DELETED* - 06/24/08 11:05 PM

Post deleted by FL1 Mod 2
Posted by: Bam

Re: Tonights Dinner - 06/25/08 04:06 AM

enchalada's with spanish rice & re-fried Beans
Posted by: VM Smith

Re: Tonights Dinner - 06/26/08 10:04 PM

Chinese buffet. I need my periodic "bait" fix. I think I'll top that off with another 12-pack. But 1st, to ChinaMart for dog food; can't forget my pooches.
Posted by: RedGreen

Re: Tonights Dinner - 06/26/08 10:06 PM

More like an MSG fix lol.
I can feel my blood pressure rising when I go there.
Posted by: VM Smith

Re: Tonights Dinner - 06/26/08 10:56 PM

If you don't like MSG, then never eat tomatoes, mushrooms, cheeses, meats, or shellfish, because they naturally contain it. You have tastebuds for MSG for a reason, which is that foods that contain it are good for you, and long ago, those who ate good food were more likely to live long enough to breed, and so pass the gene for that tastebud on.

Anyway, Kraut just called; the kids are gone for the night, and I'm going there for chicken, beer, and whatever else we want to ingest.

First, to WalMart for dog food, flea medicine, and a new contact lens case. My dog loves to chew plastic, and sometimes I forget to put them out of reach. Later!
Posted by: RedGreen

Re: Tonights Dinner - 06/26/08 11:05 PM

Well I'd say have fun, but, knowing you 2, it's a given lol.
Posted by: sparky's back

Re: Tonights Dinner - 06/26/08 11:36 PM

Rib Eye's on the grill..green beans and baked beans!!..AND the ketchup!!!
Posted by: RedGreen

Re: Tonights Dinner - 06/26/08 11:44 PM

Sounds excellent Sparks, minus the ketchup though.
Good steak to me doesn't need anything.
I always grill on Thursdays because I'm off, didn't tonight though. ;\)
Posted by: LOTE

Re: Tonights Dinner - 06/27/08 12:56 PM

Sparky, you put ketchup on steak???? Ewwwwwe. I agree RedGreen, a good steak needs nothing on it. I rub it with some sea salt before grilling and that's it. Yum.

Tonight's dinner is whatever Wagner's Winery is serving Steve Southworth is playing. Ought to be a good time and it's only 2 miles from home! I'm gettin outta the house----WHOOOOOHOOOOOO!!!!
Posted by: sparky's back

Re: Tonights Dinner - 06/27/08 08:59 PM

Yup..and the steak must be crispy burnt!!
Posted by: RedGreen

Re: Tonights Dinner - 06/28/08 02:06 AM

Originally Posted By: sparky's back
Yup..and the steak must be crispy burnt!!

You might as well chew on an old catchers mitt lol.
I used to like my steak pretty well done myself, but threesons got me eating it medium rare and I'll tell ya what the flavor is so much better.
Posted by: VM Smith

Re: Tonights Dinner - 06/28/08 03:59 AM

Originally Posted By: RedGreen
Well I'd say have fun, but, knowing you 2, it's a given lol.


LOL. We did have a great time. I like black pepper and garlic powder on warm steak. For cold sandwiches later, I like horseradish.
Posted by: sparky's back

Re: Tonights Dinner - 06/28/08 09:38 AM

Originally Posted By: RedGreen
Originally Posted By: sparky's back
Yup..and the steak must be crispy burnt!!

You might as well chew on an old catchers mitt lol.
I used to like my steak pretty well done myself, but threesons got me eating it medium rare and I'll tell ya what the flavor is so much better.


I can't see pink!!
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 06/28/08 11:14 AM

That is so weird, Sparks, because REd is right. The meat just plain TASTES better if it's rare to medium rare. Once you lose that pink you've just got an expensive piece of cardboard.
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 06/28/08 09:13 PM




I bet someone is going
to have some Polar Bear Steaks....
Posted by: sparky's back

Re: Tonights Dinner - 06/29/08 09:04 AM

Originally Posted By: HeavenlyPlaces
That is so weird, Sparks, because REd is right. The meat just plain TASTES better if it's rare to medium rare. Once you lose that pink you've just got an expensive piece of cardboard.


For some people I bet that is so..BUT.. not for me...Well done or I don't eat it
Posted by: LOTE

Re: Tonights Dinner - 06/29/08 12:04 PM

Grilled Strip steaks, medium rare, of course ;\)
Jumbo shrimp sauteed with minced garlic in olive oil
Corn on the cob
Posted by: Where's the love

Re: Tonights Dinner - 06/29/08 09:48 PM

Simple dinner tonight; chicken teriyaki. I soak my chicken in Sake first, then marinate in soy sauce, brown sugar, sesame seed oil and this HOTT oil I found in this asian store. Served over steamed rice.
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 06/29/08 10:20 PM

I soak my chicken in Sake first
Posted by: Buddy

Re: Tonights Dinner - 06/29/08 10:40 PM

and then what? wait a week for it to harden. LMAO
Posted by: nymmamma

Re: Tonights Dinner - 06/29/08 10:45 PM

Clam Jam at the Waterfront on beautiful Keuka Lake. Town Pants the band. I love their music.
Posted by: Yetta Nother

Re: Tonights Dinner - 06/30/08 12:34 AM

Originally Posted By: Buddy
and then what? wait a week for it to harden. LMAO


LMFAO.
Posted by: Red22

Re: Tonights Dinner - 06/30/08 01:42 AM

Oven roasted grape tomatoes, sauteed spinach, garlic, capers artichoke hearts, and some olive oil. Add about 2 cups of chicken stock after everything sautees, let it simmer, and serve over pasta with some freshly shredded parmesan.
Posted by: VM Smith

Re: Tonights Dinner - 06/30/08 07:47 PM

Beer, charcoal grilled sirloin, baby spinach with olive oil. More beer.
Posted by: grouchy

Re: Tonights Dinner - 06/30/08 08:11 PM

Steak stir-fry with Italian vege's, and cheesy garlic bread. Quick and easy and my family loves it. I just make sure I use the lower sodium soy sauce. I also add feta and romano cheese to the finished dish.
Posted by: Yetta Nother

Re: Tonights Dinner - 06/30/08 08:46 PM

Wow all these men cook?
Posted by: RedGreen

Re: Tonights Dinner - 06/30/08 09:27 PM

Hey , we gotta eat too. \:\)
Posted by: Gio

Re: Tonights Dinner - 06/30/08 09:44 PM

Pork chops with a dry rub cooked on the grill. I used oregano, coriandor, fennel, salt, pepper, onion, garlic, bay leaf, paprika, mustard seed and cumin. About a tablespoon of each. Then I let it sit in the fridge for a couple of hours and then grill it.... mmmmmmmmmmmmmmmm.
Posted by: RedGreen

Re: Tonights Dinner - 06/30/08 09:58 PM

Sounds multa beni`.
Basically like my rib rub,I use mostly the same spices as you.
I use smoked paprika(hard to find), white pepper and cilantro also.
Posted by: donedirtcheap

Re: Tonights Dinner - 06/30/08 09:59 PM

Beer with left overs from a graduation party....excellent food prepared from caterer from rochester....boneless chicken,steamed veggies,baked beans,pasta salad,garden salad,salt tatters..................and like VM said...more beer.
Posted by: past tense

Re: Tonights Dinner - 06/30/08 10:37 PM

Farmers' market, farmers' market, farmers' market!

Summer here is heavenly - a brief respite from flavorless, half-rotten produce!

We've got red-leaf lettuce, arugula, basil, radishes, white onions from the farmers' market (that is right across the street on Saturdays!). Plus California grown peaches, apricots, strawberries, and cherries (bing and ranier) from the Sunday Market downtown.

Then enchiladas stuffed with the latest concoction from our pantry: black beans (dried - we're off canned completely), quinoa, sauteed garlic/onion/green pepper, mixed together w/ .5 cup salsa and one jar Muir Glen Fire Roasted tomatoes (they make them with chiles but we were out). It's good as a side dish or to stick in a wrap or taco, or to throw in some leftover hamburger and top w/ cheese...
Posted by: RedGreen

Re: Tonights Dinner - 07/01/08 12:40 AM

I know even in Southern AK it's a short growing season , enjoy it while you can.
Me I'm ready for the local tomatos and sweet corn.

As to thread topic tonight I had to kind of scramble.
Thought one thing was going to happen but plans changed.
Sooo, I had a couple leftover grilled hot Italian sausages with peppers and onions from the weekend, but I didn't want to eat another sanguich.
Got out the trusty big knife and cutting board and chopped up the sausage.
Took one of those small cans, thinking they are like 6 ounces of tomato sauce.
In 10 minutes I can turn that into a single portion of fiery Arabiata sauce.
Boiled up some vermicelli and topped it with the sauce and sausage happenings.
Necessity is the mother of invention, and, a damn good cook.
Posted by: sparky's back

Re: Tonights Dinner - 07/01/08 01:11 AM

BBQ Boneless Ribs
Corn on the Cob
Salad
Birthday Cake
Posted by: Gio

Re: Tonights Dinner - 07/01/08 01:17 AM

Alaska is cold.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/01/08 01:20 PM

I had b-day cake for dinner.....and it was yummy.
I shoulda showed up earlier....ribs....yum.
Posted by: sparky's back

Re: Tonights Dinner - 07/01/08 01:51 PM

Originally Posted By: Yetta Nother
I had b-day cake for dinner.....and it was yummy.
I shoulda showed up earlier....ribs....yum.


I tried to feed ya ..there was plenty!
Posted by: Red22

Re: Tonights Dinner - 07/01/08 03:55 PM

You have us hooked on fire roasted tomatoes ever since you mentioned it a long time ago! The only brand I can find around here is Hunt's, they are ok, but I would like to find some that are a little more gourmet.

Speaking of tomatoes, my new favorite is yellow or orange heirloom tomatoes with fresh mozz, basil, olive oil, and a little drizzle of balsamic reduction. For real, we could live off of this. The yellow and orange tomatoes have a higher sugar content and are not so acidic. The yellow one was especially sweet, meaty, and had no seeds.
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 07/01/08 05:44 PM

Muir Glenn (I think I spelled that correctly...) is an excellent brand and you can probably find it in the organic section at Wegmans or at that nice Health food place downtown in Geneva (if it's still there).
Posted by: Gio

Re: Tonights Dinner - 07/01/08 10:11 PM

Red22 have you tried Tops or Wegmans? You could also make your own as they really are not that hard to do.
Posted by: reilley

Re: Tonights Dinner - 07/01/08 11:30 PM

I haven't eaten yet ... little man had mozz sticks, chick patty and sliced apples
Posted by: sparky's back

Re: Tonights Dinner - 07/02/08 12:13 AM

I had shaved ham off the bone,with baby swiss cheese,tomatos,lettuce and lite miracle whip..on rye
Posted by: VM Smith

Re: Tonights Dinner - 07/02/08 03:18 AM

Originally Posted By: Yetta Nother
Wow all these men cook?


I do windows, too.
Posted by: reilley

Re: Tonights Dinner - 07/02/08 05:55 AM

Sparky, now that sounds real good cept the MW. I like helman MAYO
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 07/02/08 09:59 AM

I'm with you on that one Reilly, nothing but Helman's (well the Wegman's brand is really good, too) in my house.

Oh, and no bread for me
Posted by: Gio

Re: Tonights Dinner - 07/02/08 11:07 AM

Originally Posted By: VM Smith
Originally Posted By: Yetta Nother
Wow all these men cook?


I do windows, too.


Windows are woman's work.....
Posted by: Coach64

Re: Tonights Dinner - 07/02/08 12:15 PM

dont fogrget, theys gets no learnin either
Posted by: Gio

Re: Tonights Dinner - 07/02/08 12:23 PM

Hell yes!!! NASCAR rules!!!!!!!
Posted by: HeavenlyPlaces

Re: Tonights Dinner - 07/02/08 12:34 PM

Now where did I put my hajib?
Posted by: past tense

Re: Tonights Dinner - 07/02/08 05:31 PM

Originally Posted By: Red22
You have us hooked on fire roasted tomatoes ever since you mentioned it a long time ago! The only brand I can find around here is Hunt's, they are ok, but I would like to find some that are a little more gourmet.


Glad you like them - and I have to thank my arch-enemy, Rachel Ray, for turning me on to them. Grrrr!

I like that tomato recipe - we'll try it!

You should be able to find Muir Glen in the organics or naturals section.
Posted by: past tense

Re: Tonights Dinner *DELETED* - 07/02/08 05:31 PM

Post deleted by past tense
Posted by: Stella

Re: Tonights Dinner - 07/02/08 06:13 PM

I think burgers on the grill smothered in A-1 with homemade onion rings
Posted by: Strawberry Jam

Re: Tonights Dinner - 07/02/08 10:12 PM

Most likely tossed salad. I was doing a great job with watching the calories, til I had to "taste test" ever part of my daughter's anniversary Dark Forest Cake: homemade Chocolate Mayo Cake,home made whipped cream and chocolate butter cream frosting. Even licked the spoon from the cherry pie filling.

Ok...lettuce...just lettuce for dinner. \:\(
Posted by: Yetta Nother

Re: Tonights Dinner - 07/02/08 11:39 PM

...did you lick the beaters...tell the truth.
Posted by: Buddy

Re: Tonights Dinner - 07/03/08 12:14 AM

I am betting she licked them clean. JMHO
Posted by: Yetta Nother

Re: Tonights Dinner - 07/03/08 01:57 AM

Lol.
Posted by: VM Smith

Re: Tonights Dinner - 07/03/08 01:01 PM

Originally Posted By: Gio
Originally Posted By: VM Smith
Originally Posted By: Yetta Nother
Wow all these men cook?


I do windows, too.


Windows are woman's work.....


That's okay. Just because of some of the things I love to do, I already suspect I might be a lesbian.
Posted by: LOTE

Re: Tonights Dinner - 07/03/08 01:34 PM

Originally Posted By: VM Smith
Originally Posted By: Gio
Originally Posted By: VM Smith
Originally Posted By: Yetta Nother
Wow all these men cook?


I do windows, too.


Windows are woman's work.....


That's okay. Just because of some of the things I love to do, I already suspect I might be a lesbian.


Yep, and I suspect I'm a gay man ;\)
Posted by: Eomer

Re: Tonights Dinner - 07/05/08 04:01 AM

You are statring to have me worry no lote.

This could scar me for life.....
Posted by: LOTE

Re: Tonights Dinner - 07/06/08 08:05 PM

No worries, Stallion. It was all in fun. Hate to see you scarred for life!
Posted by: RedGreen

Re: Tonights Dinner - 07/06/08 10:55 PM

Tonights dinner,... still not sure.
Right now doing the VM Smith 12 step dinner lol.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/06/08 11:05 PM

Still full from late lunch.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/06/08 11:05 PM

and OMG.....get this....I had a ginger ale with my lunch at Deweys....guzzle guzzle.
Posted by: RedGreen

Re: Tonights Dinner - 07/06/08 11:17 PM

Originally Posted By: Yetta Nother
Still full from late lunch.

That's what I was thinking, you had just ate when I saw you.
Posted by: RedGreen

Re: Tonights Dinner - 07/06/08 11:18 PM

Originally Posted By: Yetta Nother
and OMG.....get this....I had a ginger ale with my lunch at Deweys....guzzle guzzle.

Guzzle guzzle, I've seen you in action... ;\)
Posted by: VM Smith

Re: Tonights Dinner - 07/07/08 01:23 AM

Originally Posted By: RedGreen
Tonights dinner,... still not sure.
Right now doing the VM Smith 12 step dinner lol.


I was going to take it easy tonight, but you talked me into popping one. See how easy that was?

I just lit the charcoal for a fillet mignon tenderloin, and I'll sautee some mushrooms and have some baby spinach with olive oil, grated cheddar, and black olives. Vanailla ice cream with fresh black raspberries and sliced bananas for sessert.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/07/08 02:30 AM

OMG...I'm coming to your house for dinner. Do you have Captain...and lots of it....I hear I like to really guzzle that stuff. Yummy sounds delic.
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 07/07/08 03:20 AM

I think RedGreen has plenty of what you like too...
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/07/08 10:23 AM

Dinner tonight is chicken wrapped in bacon and stuffed with cheese for the wife... and seasoned ribeye steaks, pasta side, corn, and baked potatoes..... That was supposed to be last nights dinner but i took a nap and never woke till 8:30
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 07/07/08 06:02 PM

How many cheese stuffed bacon wrapped chickens will the wife eat?
Posted by: Yetta Nother

Re: Tonights Dinner - 07/07/08 06:09 PM

Luci....you're bad.
Posted by: Buddy

Re: Tonights Dinner - 07/07/08 06:56 PM

That is not right, be cool pal.
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/08/08 11:00 AM

Originally Posted By: Z Genius Lusifer
How many cheese stuffed bacon wrapped chickens will the wife eat?


Only one..... I am taking the other one to work for lunch ;\) It takes a lot for me to maintain my figure ;\) HillyBilly is my idol and I am tryin' like crazy to catch up to him
Posted by: Stella

Re: Tonights Dinner - 07/08/08 01:17 PM

Originally Posted By: Z Genius Lusifer
How many cheese stuffed bacon wrapped chickens will the wife eat?


meany
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/08/08 01:24 PM

Originally Posted By: Stella
Originally Posted By: Z Genius Lusifer
How many cheese stuffed bacon wrapped chickens will the wife eat?


meany


not a meany..... it was an honest fair question to ask seeing how Lusi enjoys the big girls just like I do!! ;\)
Posted by: Strawberry Jam

Re: Tonights Dinner - 07/08/08 05:14 PM

Originally Posted By: Buddy
I am betting she licked them clean. JMHO


LMAO. I confess to licking ONE beater for the chocolate half moons. My son took care of the vanilla frosting. The chocolate went right in the sink! However...the frosting spatula was too hard to resist. The bowls were immediately washed without hesitation.

Temptation won a couple rounds, but I infact, stood strong. HAHA.

And I did not give in to temptation for the actual half moons on the 4th. They flew out of the trays and I was glad there was no leftovers.
Posted by: Della

Re: Tonights Dinner - 07/08/08 05:27 PM

You're a strong woman!
Posted by: Yetta Nother

Re: Tonights Dinner - 07/08/08 05:50 PM

Originally Posted By: Strawberry Jam
Originally Posted By: Buddy
I am betting she licked them clean. JMHO


LMAO. I confess to licking ONE beater for the chocolate half moons. My son took care of the vanilla frosting. The chocolate went right in the sink! However...the frosting spatula was too hard to resist. The bowls were immediately washed without hesitation.

Temptation won a couple rounds, but I infact, stood strong. HAHA.

And I did not give in to temptation for the actual half moons on the 4th. They flew out of the trays and I was glad there was no leftovers.


I love half moons....yum. I would have been all over the vanilla frosting beater. Haha.
Posted by: VM Smith

Re: Tonights Dinner - 07/08/08 06:24 PM

I'm still fixated on the thought of licking off that Key Lime pie.
Posted by: Z Genius Lusifer

Re: Tonights Dinner - 07/08/08 08:10 PM



S2H knows I like to hear about healthy eating babes.....he understands me.....
Posted by: Buddy

Re: Tonights Dinner - 07/08/08 08:12 PM

I am guessing here, but no half-moons for me again. I guess I got to settle for the pic. Oh and that is a good one.
Posted by: Buddy

Re: Tonights Dinner - 07/08/08 08:14 PM

Those look like you personally stuffed them. Wowzer I hope the bacon kills the cheesy taste. LMAO
Posted by: VM Smith

Re: Tonights Dinner - 07/08/08 08:17 PM

Saay.....that white stuff's not TOFU, is it?! Please say it ain't so!
Posted by: Where's the love

Re: Tonights Dinner - 07/09/08 11:01 AM

MMMM...Tofu is actually really good. You just need to have it prepared for you - the right way!
Posted by: Strawberry Jam

Re: Tonights Dinner - 07/09/08 12:02 PM

Originally Posted By: Buddy
I am guessing here, but no half-moons for me again. I guess I got to settle for the pic. Oh and that is a good one.


LOL! Guess you have to wait til the next time I bake 'em. Strong chance you may get some if I bake for the benefit for Zach as I will for my reunion that day. I am planning on attending both. Looks like a double batch of half moons is in order.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/09/08 12:11 PM

.... and one vanilla frosted beater please.
Posted by: Strawberry Jam

Re: Tonights Dinner - 07/09/08 12:12 PM

Originally Posted By: Yetta Nother
.... and one vanilla frosted beater please.


You got it...lol!
Posted by: VM Smith

Re: Tonights Dinner - 07/09/08 08:44 PM

Originally Posted By: Where's the love
MMMM...Tofu is actually really good. You just need to have it prepared for you - the right way!


Maybe, but it's not good for you:

History of Soybeans
Soybeans come to us from the Orient. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Thus the first soy foods were fermented products like tempeh, natto, miso and shogu (soy or tamari sauce).

At a later date, possibly in the 2nd century B.C., Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth pale curd -tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. Although the highly flavored fermented products have elicited greater interest among scientists and epicures, it is the bland precipitated products that are most frequently used, accounting for approximately 90% of the processed soybeans consumed in Asia today. The increased reliance on bean curd as a source of protein, which occurred between 700 A. D. and the present time, has not necessarily been a beneficial change for the populations of the Orient and Southeast Asia.

Fit for Human Consumption?
The Chinese, did not eat the soybean as they did other pulses (legumes) such as the lentil, because the soybean contains large quantities of a number of harmful a substances. First among them are potent enzyme inhibitors which block the action of trypsin and other enzymes needed for protein digestion.

These"antinutrients" are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. The soybean also contains hemagglutinin, a clot promoting substance that causes red blood cells to clump together. Trypsin inhibitors and hemagglutinin have been rightly labeled growth depressant substances. Fortunately they are deactivated during the process of fermentation. However, in precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus in tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not completely eliminated.

Soybeans are also high in phytic acid or phytates. This is an organic acid, present in the bran or hulls of all seeds, which blocks the uptake of essential minerals-calcium, magnesium, iron and especially zinc-in the intestinal tract. Although not a household word, phytates have been extensively studied. Scientists are in general agreement that grain and legume based diets high in phytates contribute to widespread mineral deficiencies in third world countries.

Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy and rice based diets prevents their absorption. The soybean has a higher phytate content than any other grain or legume that has been studied. Furthermore, it seems to be highly resistant to many phytate reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans. Thus fermented products such as tempeh and miso provide nourishment that is easily assimilated, but the nutritional value of tofu and bean curd, both high in phytates, is questionable.

When precipitated soy products are consumed with meat, the mineral blocking effects of the phytates are reduced. The Japanese traditionally eat tofu as part of a mineral-rich fish broth. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known, those of zinc are less so. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation, it Is involved in the blood sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system.

Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals. Literature extolling soy products tends to minimize the role of zinc in human physiology, and to gloss over the deleterious effect of diets high in phytic acid.

Milk drinking is given as the reason second generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet-whatever maybe its other deficiencies-is the true explanation, pointing out that Asian and Oriental children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.

Marketing the Soybean
The truth is, however, that most Americans are unlikely to adopt traditional soy products as their principle food. Tofu, bean curd and tempeh have disagreeable texture and are too bland for the Western palate; pungent and tasty miso and natto lose out in taste; only soy sauce enjoys widespread popularity as a condiment. The soy industry has therefore looked for other ways to market the superabundance of soybeans now grown in the United States.

Large scale cultivation of the soybean in the United States began only after the Second World War, and quickly rose to 140 billion pounds per year. Most of the crop is made into animal feed, soy oil for hydrogenated fats margarine and shortening. During the past 20 years, the industry has concentrated on finding markets for the byproducts of soy oil manufacture, including soy "lecithin", made from the oil sludge, and soy protein products, made from defatted soy flakes, a challenge that has involved overcoming consumer resistance to soy products, generally considered tasteless "poverty" foods.

The quickest way to gain product acceptability in the less affluent society," said a soy industry spokesman, " ... is to have the product consumed on its own merit in a more affluent society."" Hence the proliferation of soy products resembling traditional American foods-soy milk for cows milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy protein as meat substitutes, usually promoted as high protein, low-fat, no cholesterol "health foods" to the upscale consumer increasingly concerned about his health. The growth of vegetarianism among the more affluent classes has greatly accelerated the acceptability and use of these artificial products. Unfortunately they pose numerous dangers.

Processing Denatures and Dangers Remain
The production of soy milk is relatively simple. In order to remove as much of the trypsin inhibitor content as possible, the beans are first soaked in an alkaline solution. The pureed solution is then heated to about 115 degrees Centigrade in a pressure cooker. This method destroys most (but not all) of the anti-nutrients but has the unhappy side effect of so denaturing the proteins that they become very difficult to digest and much reduced in effectiveness. The phytate content remains in soy milk to block the uptake of essential minerals. In addition, the alkaline soaking solution produces a carcinogen, lysinealine, and reduces the cystine content, which is already low in the soybean. Lacking cystine, the entire protein complex of the soybean becomes useless unless the diet is fortified with cystine-rich meat, eggs, or dairy products.

Most soy products that imitate traditional American food items, including baby formulas and some brands of soy milk, are made with soy protein isolate, that is the soy protein isolated from the carbohydrate and fatty acid components that naturally occur in the bean. Soy beans are first ground and subjected to high-temperature and solvent extraction processes to remove the oils. The resultant defatted meal is then mixed with an alkaline solution and sugars in a separation process to remove fiber. Then it is precipitated and separated using an acid wash. Finally the resultant curds are neutralized in an alkaline solution and spray dried at high temperatures to produce high protein powder.

This is a highly refined product in which both vitamin and protein quality are compromised-but some trypsin inhibitors remain, even after such extreme refining. Trypsin inhibitor content of soy protein isolate can vary as much as 5-fold. In rats, even low level trypsin inhibitor soy protein isolate feeding results in reduced weight gain compared to controls. Soy product producers are not required to state trypsin inhibitor content on labels, nor even to meet minimum standards, and the public, trained to avoid dietary cholesterol, a substance vital for normal growth and metabolism, has never heard of the potent anti-nutrients found in cholesterol-free soy products.

Soy Formula Is Not the Answer
Soy protein isolate is the main ingredient of soy-based infant formulas. Along with trypsin inhibitors, these formulas have a high phytate content. Use of soy formula has caused zinc deficiency in infants. Aluminum content of soy formula is 10 times greater than milk based formula, and 100 times greater than unprocessed milk. Aluminum has a toxic effect on the kidneys of infants, and has been implicated as cause in Alzheimer's in adults.

Soy milk formulas are often given to babies with milk allergy; but allergies to soy are almost as common as those to milk. Soy formulas lack cholesterol which is absolutely essential for the development of the brain and nervous system; they also lack lactose and galactose, which play an equally important role in the development of the nervous system. I would strongly discourage the use of soy formulas.

Nitrosamines, which are potent carcinogens, are often found in soy protein foods, and are greatly increased during the high temperature drying process. Not surprisingly, animal feeding studies show a lower weight gain for rats on soy formula than those on whole milk, high-lactose formula; similar results have been observed in children on macrobiotic diets which include the use of soy milk and large amounts of whole grains. Children brought up on high-phytate diets tend to be thin and scrawny.

Fabricated Soy Foods
A final indignity to the original soy bean is high-temperature, high-pressure extrusion processing of soy protein isolate to product textured vegetable protein (TVP). Numerous artificial flavorings, particularly MSG, are added to TVP products to mask their strong "beany" taste, and impart the flavor of meat. Soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs. These soy products greatly inhibit zinc and iron absorption; in test animals they cause enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.

Human feeding tests to determine the cholesterol lowering properties of soy protein isolate have not shown them to be effective. Nevertheless, they are often promoted as having beneficial effects on cholesterol levels.

Cancer Preventing or Cancer Causing?
The food industry also touts soy products for their cancer preventing properties. Isoflavone aglycones are anticarcinogenic substances found in traditionally fermented soybean products. However, in non-fermented soy products such as tofu and soy milk, these isoflavones are present in an altered form as beta-glycoside conjugates, which have no anti-carcinogenic effect. Some researchers believe the rapid increase in liver and pancreatic cancer in Africa is due to the introduction of soy products there.

The fatty acid profile of the soybean includes large amounts of beneficial omega-3 fatty acids compared to other pulses legumes); but these omega-3 fatty acids are particularly susceptible to rancidity when subjected to high pressures and temperatures. This is exactly what is required to remove oil from the bean, as soybean oil is particularly difficult to extract. hexane or other solvents are always used to extract oil from soybeans, and traces remain in the commercial product.

While fermented soy products contain protein, vitamins, anti-carcinogenic substances and important fatty acids, they can under no circumstances be called nutritionally complete. Like all pulses, the soybean lacks vital sulfur-containing amino acids cystine and methionine. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed. Soy should never be considered as a substitute for animal products like meat or milk. Claims that fermented soy products like tempeh can be relied on as a source of vitamin B12, necessary for healthy blood and nervous system, have not been supported by scientific research.,' Finally, soybeans do not supply all-important fat soluble vitamins D and preformed A (retinol) which act as catalysts for the proper absorption and utilization of all minerals and water soluble vitamins in the diet.

These "fat soluble activators" are found only in certain animal foods such as organ meats, butter, eggs, fish and shellfish. Carotenes from plant foods and exposure to sunlight are not sufficient to supply the body's requirements for vitamins A and D. Soy products often replace animal products in third world countries where intake of B12 and fat soluble A and D are already low. Soy products actually increase requirements for vitamins B12 and D.

Are soy products easy to digest, as claimed? Fermented soy products probably are; but unfermented products with their cargo of phytates, enzyme inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet food manufacturers promote soy free dog and cat food as "highly digestible"

Only Fermented Soy Products Are Safe
To summarize, traditional fermented soy products such as miso, natto and tempeh, which are usually made with organically grown soybeans, have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables. The value of precipitated soybean products is problematical, especially when they form the major source of protein in the diet. Modern soy products including soy milks and artificial meat and dairy products made from soy protein isolate and textured vegetable protein are new to the diet and pose a number of serious problems.

The above information was abstracted from an article written by Sally Fallon and Mary Enig, Ph.D. (an international expert renown in the field of lipid chemistry) for Health Freedom News in September of 1995.
Posted by: Yetta Nother

Re: Tonights Dinner - 07/10/08 09:43 PM

Guess what I had for dinner last night? LOl.
Posted by: RedGreen

Re: Tonights Dinner - 07/10/08 09:47 PM

Best dinner in a long time LMAO
Posted by: Yetta Nother

Re: Tonights Dinner - 07/10/08 11:12 PM

I think I had food poisoning this morning. LOL.
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/10/08 11:58 PM

I had Beer for dinner tonight MMMMmmmmm wife and kid were out shopping and getting hair cuts LOL
Posted by: LOTE

Re: Tonights Dinner - 07/11/08 01:21 AM

Originally Posted By: Scottie2Hottie
I had Beer for dinner tonight MMMMmmmmm wife and kid were out shopping and getting hair cuts LOL


I had champagne
Posted by: RedGreen

Re: Tonights Dinner - 07/11/08 01:31 AM

Originally Posted By: Scottie2Hottie
I had Beer for dinner tonight MMMMmmmmm wife and kid were out shopping and getting hair cuts LOL

The appropriate name is the VM Smith 12 step dinner lol
Posted by: VM Smith

Re: Tonights Dinner - 07/11/08 02:56 AM

LOL! Yes,there are 12 steps, but sometimes they're not exactly in a straight line.
Posted by: RedGreen

Re: Tonights Dinner - 07/11/08 03:12 AM

Yeah, especially AFTER dinner .....
Posted by: nymmamma

Re: Tonights Dinner - 07/11/08 10:24 PM

BBQ ribs, buttered peas, and homemade bread...Yum!
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/11/08 11:02 PM

Wife is not home again tonight...... looks like VM is cooking me another 12 step dinner LMAO
Posted by: nymmamma

Re: Tonights Dinner - 07/12/08 12:15 AM

You must be in fantastic shape w/all the steps you've been doing.
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/12/08 12:47 AM

Yup..... it's not a belly.... it's a fuel tank for a sex machine LOL Don't forget the *moobs* LOL
Posted by: RedGreen

Re: Tonights Dinner - 07/12/08 04:24 AM

Originally Posted By: Scottie2Hottie
Wife is not home again tonight...... looks like VM is cooking me another 12 step dinner LMAO

He's a great cook huh? LMAO
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/12/08 10:00 AM

DEFINITELY!!!!! I think he should sign up for the next Hell's Kitchen, Top Chef Challenge, or contact the food network about getting his own show! LOL
Posted by: Scottie2Hottie

Re: Tonights Dinner - 07/13/08 12:05 PM

Seeing how I ate so well all day yesterday.... Tonight might be another VM Special....I need to make up for lost time and behaving so well yesterday..... or as VM says OMG help! I am getting too much blood in my alcohol!!!! LMAO!
Posted by: Yetta Nother

Re: Tonights Dinner - 07/14/08 02:51 PM

Last night....

NY Strip marinated....grilled....with bernaise sauce
Salt potato
Fried green bean in garlic and oil
Texas toast with cheese

.....was yummy.
Posted by: VM Smith

Re: Tonights Dinner - 07/14/08 03:40 PM

Originally Posted By: Scottie2Hottie
Yup..... it's not a belly.... it's a fuel tank for a sex machine LOL Don't forget the *moobs* LOL


I like to think of mine as a liquid grain storage facility. The top of my head is now a solar panel for a love machine.
Posted by: VM Smith

Re: Tonights Dinner - 07/14/08 03:44 PM

Yeah, you should always be careful not to get too much blood in your alcohol stream. You never can tell; there might be another Ice Age at any time, and you might need the antifreeze.
Posted by: VM Smith

Re: Tonights Dinner - 07/14/08 03:46 PM

Originally Posted By: RedGreen
Originally Posted By: Scottie2Hottie
Wife is not home again tonight...... looks like VM is cooking me another 12 step dinner LMAO

He's a great cook huh? LMAO


I cheat, really; I usually just buy the ready-made dinner in the handy 30-pack.