What's for Dinner?

[Special K]

At least now I know I might be crazy, but at least there's an explanation

edit: According to this study, it tastes like soap to about 12% of us......http://www.flavourjournal.com/content/1/1/22/abstract That's crazy.

Yes, that's the study my SIL said the Nat Geo article was referencing. So interesting. I love weird facts like that.

As far as being crazy, whatever. We're all crazy in our own ways. I've learned to embrace my craziness, haha!

Fresh ginger tastes like windex to me (although I still like it). Cilantro indoor ration is great. Lets face it though, your tastes are your tastes.

This is true...peas will ALWAYS suck in my book

 

[Elephant]

Where can I find a good italian pork sausage with no FRIGGIN corn syrup??!?!?!?!?! The chicken sausages do not contain them, they are more natural...but every italian pork sausage in the grocer has corn syrup!

Had to go with chicken sausage since it is natural... We'll see how peppers, onions and "chicken" sausage goes... It's cooking now.

 

[HOF44]

Where can I find a good italian pork sausage with no FRIGGIN corn syrup??!?!?!?!?! The chicken sausages do not contain them, they are more natural...but every italian pork sausage in the grocer has corn syrup!

Had to go with chicken sausage since it is natural... We'll see how peppers, onions and "chicken" sausage goes... It's cooking now.

Smoked Whisky Fennel Sausage. Has sugar, but not corn syrup.

 

[Elephant]

Thanks Bob, sugar is almost as bad unless it's pure cane sugar. I am going all out to get and keep this weight off. Eating refined sugars is one of the items I am trying to stay away from.

 

[HOF44]

Thanks Bob, sugar is almost as bad unless it's pure cane sugar. I am going all out to get and keep this weight off. Eating refined sugars is one of the items I am trying to stay away from.

They have a bigger selection that has no sugar. I Just like that one. Maybe you'll find something you like. Bigger Selection

 

[HOF44]

Thanks Bob, sugar is almost as bad unless it's pure cane sugar. I am going all out to get and keep this weight off. Eating refined sugars is one of the items I am trying to stay away from.

They have a bigger selection that has no sugar. I Just like that one. Maybe you'll find something you like. Bigger Selection

 

[Special K]

Where can I find a good italian pork sausage with no FRIGGIN corn syrup??!?!?!?!?! The chicken sausages do not contain them, they are more natural...but every italian pork sausage in the grocer has corn syrup!

Had to go with chicken sausage since it is natural... We'll see how peppers, onions and "chicken" sausage goes... It's cooking now.

I don't eat pork, but I have found the the turkey sausage by Jennie-O to be good. It's "Biggest Loser" approved, low sodium, and I'm pretty sure no corn syrup.

 

[Elephant]

They have a bigger selection that has no sugar. I Just like that one. Maybe you'll find something you like. Bigger Selection

I looked around briefly...will look a little more later. Thanks again Bob.

They have a bigger selection that has no sugar. I Just like that one. Maybe you'll find something you like. Bigger Selection

I looked around briefly...will look a little more later. Thanks again Bob.

 

[Nobody]

Butcher shops are always the best way to go on something like that. Or get a cheap meat grinder, casings, meat, etc. and make them from scratch. It's surprisingly easy, I've done it that way for a while now. That way you control everything in it.

 

[Special K]

I would definitely throw up if I had to grind my own meat. I don't know of much more that could push me forever over the vegetarian line than that... Barf

 

[Elephant]

...I had to grind my own meat...

If ever there was a time for a "Taken Out of Context" thread...

Good thing I know you're of the female persuasion.

 

[Boone]

I haven't made it in years, but think I'm going to stir-fry some octopus tonight. Winging the recipe, but think I'll add some bok choy or swiss chard, ****akes, green onions, peppers, with sauce of soy, chili paste, fresh ginger, and some sesame oil.... and serve it all over some rice.

I may be the only one eating it - we'll see how adventerous my kids are now that they're grown

 

[Nobody]

I haven't made it in years, but think I'm going to stir-fry some octopus tonight. Winging the recipe, but think I'll add some bok choy or swiss chard, ****akes, green onions, peppers, with sauce of soy, chili paste, fresh ginger, and some sesame oil.... and serve it all over some rice.

I may be the only one eating it - we'll see how adventerous my kids are now that they're grown

I love the mushrooms being censored

 

[Boone]

I haven't made it in years, but think I'm going to stir-fry some octopus tonight. Winging the recipe, but think I'll add some bok choy or swiss chard, ****akes, green onions, peppers, with sauce of soy, chili paste, fresh ginger, and some sesame oil.... and serve it all over some rice.

I may be the only one eating it - we'll see how adventerous my kids are now that they're grown

Phew! Almost done with dinner...very warm here today, I damn near broke a sweat cooking indoors.

Doing an appetizer - scallops in ginger/garlic/soy, wrapped with grilled Poblano pepper strips and bacon - on the grill as we speak.

 

[Burgundy Burner]

I love seafood, but with two exceptions - squid and octopus. Ugh.

Tonight it was BBQ chicken - plenty leftover for tomorrow.

 

[Special K]

If ever there was a time for a "Taken Out of Context" thread...

Good thing I know you're of the female persuasion.

You know, as I was writing that, I was going to put a disclaimer at the end telling you guys to get your heads out of the gutter. Then I thought, no, if I preemptively address this they'll tell me I'm too quick to judge men and no one thought of that until I brought it up in my disclaimer and I was the sicko.

Should have gone with my first instinct

 

[DiamondSkin]

I would definitely throw up if I had to grind my own meat. I don't know of much more that could push me forever over the vegetarian line than that... Barf

We made whole-hog sausage as a church thing when I was a teen...
There's some truth to that saying that if you really like a particular food, you don't want to see it "being made".

 

[Nobody]

We made whole-hog sausage as a church thing when I was a teen...
There's some truth to that saying that if you really like a particular food, you don't want to see it "being made".

So true. A few years ago for Easter, we went down to Jacksonville, NC to see my father in law and he took us to a whole hog roast at his church. I have to admit, when they cut that sucker open it was quite a site. But still delicious.

I make my own cheese, and a lot of cheese lovers would vomit if they knew what went into making it. Like stomach enzymes from sheep and cattle

Tonight I'm going to my roots and doing a traditional Irish dinner. Colcannon, pot roast, vegetables, and pavlova for dessert.

 

[Goaldeje]

Hey all, gota recipe question for everyone. We made a really nice corned beef brisket yesterday evening that turned out great. We'd like to use the leftovers and make corned beef hash, but are lacking a recipe. We can get one off the interwebz, but if anyone has a really good one they use and would like to share, that'd be great.

Thanks in advance.

 

[Boone]

Don't have one, but if I had to base one off commercial stuff, I'd say shred/dice the beef, put it in a big saucepan with sauteed onions and lots of browned diced potatoes, maybe some chicken stock, thyme, salt and fresh pepper to taste, cover and let simmer on low for an hour or so...

Just guessing though...