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Topic: What's for Dinner?  (Read 56130 times)
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BIWOZ
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« Reply #1240 on: March 28, 2012, 05:00:29 AM »
Chicken Caesar salad, with homemade garlic croutons and dressing (mayo, crushed anchovies and grated parmesan), crispy bacon, avocado, grape tomatoes, cos lettuce and shaved parmesan ... and a glass of New Zealand Marlborough sauvignon blanc.

(Temps around 90 deg. F each day mean it's still good salad weather at present ... set to change shortly)

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« Reply #1240 on: March 28, 2012, 05:00:29 AM »
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Papa Lazarou
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« Reply #1241 on: March 28, 2012, 07:38:58 AM »
A pie from the Real Pie Company  Drool

http://www.therealpiecompany.co.uk/
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« Reply #1242 on: March 28, 2012, 09:28:29 AM »
Frank Fat's Immigrant Beef recipe using caribou tenderloin.  Steamed rice and sauteed asparagus.  

http://i537.photobucket.com/albums/ff334/stew71/photobucket-1418-1332902451072.jpg
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« Reply #1243 on: March 28, 2012, 04:27:58 PM »
Quote from: stew71 on March 28, 2012, 09:28:29 AM

Frank Fat's Immigrant Beef recipe using caribou tenderloin.  Steamed rice and sauteed asparagus.  

http://i537.photobucket.com/albums/ff334/stew71/photobucket-1418-1332902451072.jpg


Oh, man that looks good!    Inlove
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« Reply #1244 on: March 30, 2012, 12:58:50 PM »
Grilled pork kebabs with tabouleh and greek salad.

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« Reply #1245 on: March 31, 2012, 03:53:17 PM »
Owl.

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« Reply #1246 on: March 31, 2012, 04:31:57 PM »
Owl?
???
Did not know folks ate that.  Headscratch
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« Reply #1246 on: March 31, 2012, 04:31:57 PM »

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Kneescrubber
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« Reply #1247 on: March 31, 2012, 05:25:12 PM »
Quote from: Mr.Black on March 31, 2012, 03:53:17 PM

Owl.

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« Reply #1248 on: March 31, 2012, 06:58:12 PM »
Celebrated winning my battle with Bank of America.

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« Reply #1249 on: April 01, 2012, 01:26:39 AM »
Quote from: mxvet57 on March 31, 2012, 06:58:12 PM



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Dude as an east coast pizza aficionado, I'm still trying to absorb what is really the fantastic in that. I'd try it though, without a doubt.  Thumbsup
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« Reply #1250 on: April 01, 2012, 01:43:46 AM »
Trust me.  It's goooooooood.  Filling too.  I can barely manage 4 slices on an empty tummy.  Hmm, need to check weather for next weekend.......
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« Reply #1251 on: April 01, 2012, 10:05:04 AM »
Quote from: ConPilot1 on April 01, 2012, 01:26:39 AM



Dude as an east coast pizza aficionado, I'm still trying to absorb what is really the fantastic in that. I'd try it though, without a doubt.  Thumbsup


NY pizza is real pizza.

Chicago pizza is delicious, but it is its own thing.

Chicago pizza is what quiche should be.    Thumbsup
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« Reply #1252 on: April 01, 2012, 02:21:15 PM »
Roast organic, three year old pork. The ptotaoes were roasted in duck fat.
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« Reply #1253 on: April 01, 2012, 04:38:06 PM »
Quote from: cbsnbiker on April 01, 2012, 10:05:04 AM



NY pizza is real pizza.




When you have to fold it to eat it theres something wrong there.
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« Reply #1253 on: April 01, 2012, 04:38:06 PM »

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mxvet57
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« Reply #1254 on: April 01, 2012, 05:40:52 PM »
Some burgers on the barbie.

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« Reply #1255 on: April 02, 2012, 10:50:35 AM »
Some marinated, dry-rubbed, smoked, and grilled pork spare ribs and a rack of baby backs.

http://i537.photobucket.com/albums/ff334/stew71/photobucket-3830-1333334133830.jpg

Served with a dry red wine, grilled asparagus, rice, and an Asian apple slaw.

 Drool
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« Reply #1256 on: April 02, 2012, 10:25:54 PM »
Quote from: stew71 on April 02, 2012, 10:50:35 AM

Some marinated, dry-rubbed, smoked, and grilled pork spare ribs and a rack of baby backs.

http://i537.photobucket.com/albums/ff334/stew71/photobucket-3830-1333334133830.jpg

Served with a dry red wine, grilled asparagus, rice, and an Asian apple slaw.

 Drool


I'm reading this after finishing "lunch" ... a tin of sardines and two dry crackers.  Sad

Thanks!  Lol
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« Reply #1257 on: April 02, 2012, 10:53:41 PM »
Quote from: mxvet57 on April 01, 2012, 04:38:06 PM




When you have to fold it to eat it theres something wrong there.


No way man. I've eaten lots of NY pizza. NYC pizza is very good, and folded is the only way to do it because the slices are so big and floppy.  Drool Drool

I've had lots of kinds of NYC pizza, including some handcrafted shit baked in big round clay wood ovens on the upper east side.  
Fabulous stuff.  Thumbsup
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« Reply #1258 on: April 03, 2012, 07:38:17 AM »
Quote from: ConPilot1 on April 02, 2012, 10:53:41 PM



No way man. I've eaten lots of NY pizza. NYC pizza is very good, and folded is the only way to do it because the slices are so big and floppy.  Drool Drool





That's becuse it's to thin to be called pizza.
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« Reply #1259 on: April 14, 2012, 05:07:05 PM »
A big fat onion with a spot of cayenne and ginger, all the garlic I had and a home made kielbasa. I work with a bunch of Poles (the word polack is bad, right?).

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I love my wok

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