What did you have for dinner?

[Lucy Hamilton]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

 

[koshergrl]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

Mayo, or ranch dressng. It's heinous but I can't help myself lolol.

 

[Lucy Hamilton]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

Mayo, or ranch dressng. It's heinous but I can't help myself lolol.

Hey are you also pregnant? If not you have no excuse for the Mayo....but the Ranch Dressing I'll let that slide

 

[HereWeGoAgain]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

Mayo, or ranch dressng. It's heinous but I can't help myself lolol.

On spaghetti?

 

[koshergrl]

Yes I'm afraid.so. Don't judge me!!!

 

[HereWeGoAgain]

Yes I'm afraid.so. Don't judge me!!!

Sorry I'm calling Judge Judy...

 

[Lucy Hamilton]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

Tonight for dinner Mr. Lucy is making Farfalloni with Prosciutto ham, chopped red onions, chopped Porcini mushrooms, chopped tomatoes, Cerignola olives (the black ones, they're also available in green and red) with a dressing of crème fraîche mixed with Fennel, Basil, garlic, white wine vinegar and we'll have grated Pecorino Romano.

Farfalloni is a larger version of Farfalle.

 

[Lucy Hamilton]

Yes I'm afraid.so. Don't judge me!!!

Sorry I'm calling Judge Judy...

You're just a brute

 

[G.T.]

tonight is plain breasts with broccoli.....considering adding cheese

 

[Lucy Hamilton]

tonight is plain breasts with broccoli.....considering adding cheese

Plain breasts huh?

 

[G.T.]

tonight is plain breasts with broccoli.....considering adding cheese

Plain breasts huh?

Yes...


no feathers

 

[ZackB]

Last night, a protien shake with broccoli in it.

1.5 hrs later, t scrambled eggs with a light drizzle of ketchup, heavy pepper.

I had broccoli for lunch, and GT had it mixed in with my "protein" for dinner. Heh heh heh...

 

[ZackB]

I actually eat cold spaghetti sandwiches.

I am so ashamed. But I lurve them.

You should put chocolate sauce on the spaghetti, good stuff

Tonight for dinner Mr. Lucy is making Farfalloni with Prosciutto ham, chopped red onions, chopped Porcini mushrooms, chopped tomatoes, Cerignola olives (the black ones, they're also available in green and red) with a dressing of crème fraîche mixed with Fennel, Basil, garlic, white wine vinegar and we'll have grated Pecorino Romano.

Farfalloni is a larger version of Farfalle.

Translation: tonight Lucy's husband is running through the drive thru at Burger King.

 

[G.T.]

Last night, a protien shake with broccoli in it.

1.5 hrs later, t scrambled eggs with a light drizzle of ketchup, heavy pepper.

I had broccoli for lunch, and GT had it mixed in with my "protein" for dinner. Heh heh heh...

ewwey

 

[Coyote]

Mod Note - Thread has been moved to the Lounge, so please remember, Lounge rules apply from this point on - no flaming etc.

 

[ChrisL]

I'm going to make some kind of chicken dinner tonight. Not sure what yet. Maybe chicken scampi (my own version which has a creamy sauce instead of just olive oil and butter). Here is my recipe . . .

Heat oil in cast iron skillet over medium heat.
Season chicken with garlic salt and pepper (be liberal with the seasonings)
Dredge chicken in flour until well coated.
Cook until just brown on the outside, until partially cooked.
Remove chicken from pan and set aside in a plate.

Saute shallots until translucent in the same skillet.
Add minced garlic and chopped red pepper.
Cook for a couple of minutes (not too long because you don't the garlic to burn).
Add 1 or 2 tsp dried oregano, a little bit of garlic salt and a dash of red pepper to the mixture.
Cook for a couple of more minutes to bring out the flavor.
Add white wine liberally (I add 1 or 2 cups)
Let the alcohol boil off (turn up the heat if needed).
Add 1 or 2 cups of chicken stock.
Let simmer.

Make a slurry out of cornstarch and cold milk.
Add to the wine and chicken broth mixture.

Stir and cook until thickened.
Add chicken back into skillet along with the juices that collect on the plate.
Continue cooking in skillet until chicken is completely cooked.

Serve with rice or pasta and garnish with diced fresh tomatoes and scallions.

I used to make a cream sauce with a roux and milk, but you don't really need to do that and it saves time to do it with a slurry instead.

 

[Pogo]

I'm going to make some kind of chicken dinner tonight. Not sure what yet. Maybe chicken scampi (my own version which has a creamy sauce instead of just olive oil and butter). Here is my recipe . . .

Heat oil in cast iron skillet over medium heat.
Season chicken with garlic salt and pepper (be liberal with the seasonings)
Dredge chicken in flour until well coated.
Cook until just brown on the outside, until partially cooked.
Remove chicken from pan and set aside in a plate.

Saute shallots until translucent in the same skillet.
Add minced garlic and chopped red pepper.
Cook for a couple of minutes (not too long because you don't the garlic to burn).
Add 1 or 2 tsp dried oregano, a little bit of garlic salt and a dash of red pepper to the mixture.
Cook for a couple of more minutes to bring out the flavor.
Add white wine liberally (I add 1 or 2 cups)
Let the alcohol boil off (turn up the heat if needed).
Add 1 or 2 cups of chicken stock.
Let simmer.

Make a slurry out of cornstarch and cold milk.
Add to the wine and chicken broth mixture.

Stir and cook until thickened.
Add chicken back into skillet along with the juices that collect on the plate.
Continue cooking in skillet until chicken is completely cooked.

Serve with rice or pasta and garnish with diced fresh tomatoes and scallions.

I used to make a cream sauce with a roux and milk, but you don't really need to do that and it saves time to do it with a slurry instead.

What's a "slurry"? Is it like a watery curry, or is that the kind of speech that calls people really impolite names?

Actually it sounds like yer making a roux, with milk?

 

[ChrisL]

I'm going to make some kind of chicken dinner tonight. Not sure what yet. Maybe chicken scampi (my own version which has a creamy sauce instead of just olive oil and butter). Here is my recipe . . .

Heat oil in cast iron skillet over medium heat.
Season chicken with garlic salt and pepper (be liberal with the seasonings)
Dredge chicken in flour until well coated.
Cook until just brown on the outside, until partially cooked.
Remove chicken from pan and set aside in a plate.

Saute shallots until translucent in the same skillet.
Add minced garlic and chopped red pepper.
Cook for a couple of minutes (not too long because you don't the garlic to burn).
Add 1 or 2 tsp dried oregano, a little bit of garlic salt and a dash of red pepper to the mixture.
Cook for a couple of more minutes to bring out the flavor.
Add white wine liberally (I add 1 or 2 cups)
Let the alcohol boil off (turn up the heat if needed).
Add 1 or 2 cups of chicken stock.
Let simmer.

Make a slurry out of cornstarch and cold milk.
Add to the wine and chicken broth mixture.

Stir and cook until thickened.
Add chicken back into skillet along with the juices that collect on the plate.
Continue cooking in skillet until chicken is completely cooked.

Serve with rice or pasta and garnish with diced fresh tomatoes and scallions.

I used to make a cream sauce with a roux and milk, but you don't really need to do that and it saves time to do it with a slurry instead.

What's a "slurry"? Is it like a watery curry, or is that the kind of speech that calls people really impolite names?

Actually it sounds like yer making a roux, with milk?

No sweetie, a roux is when you melt butter in a pan and mix it with flour and cook it for a few minutes. This is just a more simple thickening agent. You just mix cornstarch with a cold liquid, usually water or milk.

 

[Pogo]

I'm going to make some kind of chicken dinner tonight. Not sure what yet. Maybe chicken scampi (my own version which has a creamy sauce instead of just olive oil and butter). Here is my recipe . . .

Heat oil in cast iron skillet over medium heat.
Season chicken with garlic salt and pepper (be liberal with the seasonings)
Dredge chicken in flour until well coated.
Cook until just brown on the outside, until partially cooked.
Remove chicken from pan and set aside in a plate.

Saute shallots until translucent in the same skillet.
Add minced garlic and chopped red pepper.
Cook for a couple of minutes (not too long because you don't the garlic to burn).
Add 1 or 2 tsp dried oregano, a little bit of garlic salt and a dash of red pepper to the mixture.
Cook for a couple of more minutes to bring out the flavor.
Add white wine liberally (I add 1 or 2 cups)
Let the alcohol boil off (turn up the heat if needed).
Add 1 or 2 cups of chicken stock.
Let simmer.

Make a slurry out of cornstarch and cold milk.
Add to the wine and chicken broth mixture.

Stir and cook until thickened.
Add chicken back into skillet along with the juices that collect on the plate.
Continue cooking in skillet until chicken is completely cooked.

Serve with rice or pasta and garnish with diced fresh tomatoes and scallions.

I used to make a cream sauce with a roux and milk, but you don't really need to do that and it saves time to do it with a slurry instead.

What's a "slurry"? Is it like a watery curry, or is that the kind of speech that calls people really impolite names?

Actually it sounds like yer making a roux, with milk?

No sweetie, a roux is when you melt butter in a pan and mix it with flour and cook it for a few minutes. This is just a more simple thickening agent. You just mix cornstarch with a cold liquid, usually water or milk.

Uhh... I lived in New Orleans Sweetie -- I know what a roux is. Just never heard of a "slurry".

 

[G.T.]

Tonight we have guests and my dinner is going to be the guests