What Did You Have For Dinner?

[swingdjted]

I used to get stuff like that rather easily when I lived in Ohio (land locked other than Lake Erie, but in South Dakota, I don't think people even know what lobster is other than the two big cities where there might be a Red Lobster restaurant.

[k_rock923]

I live on an island

[ryan]

Chili and corn bread!

[Widdykats]

Originally posted by k_rock923
I live on an island

Funny! I do, too! Oh, wait...


@ fc*uk: If you make your Burgers, try adding a little Gogonzola cheese, red onion, dash of Worchestshire/ Seasoned Breads crumbs and an egg! Makes 'em fluffy and a li' meatbally, but very good!

[sgtfuzzbubble011]

Last night: Turkey sammiches. Num.

[Too-DAMN-Much]

Originally posted by sgtfuzzbubble99
Last night: Turkey sammiches. Num.

with stone ground mustard a tiny bit of lettuce and mayonaise!

[EDIT] and i toast the bread [/EDIT]

[Widdykats]

^ You ol' Iron Chef!

[fc*uk]

Originally posted by Widdykats
Funny! I do, too! Oh, wait...


@ fc*uk: If you make your Burgers, try adding a little Gogonzola cheese, red onion, dash of Worchestshire/ Seasoned Breads crumbs and an egg! Makes 'em fluffy and a li' meatbally, but very good!

My god, I did nearly all of that. Left out the bread crumbs though ... was afraid it would make the burger too dry. I take it that the crumbs do not have that effect?

[Widdykats]

^ No! If you add a nce big "free range" brown egg to Progresso Italian Breands Crumbs and the Worchestshire to the mix, then they will not be dry at all! I don't use a lot either! Also, I don't over handle the meat!

s p e a k i n g o f Holly-day Cheer! (hic)

[fc*uk]

Hungry Howies pizza (its a MI thing)

[swingdjted]

basic soft tacos -
cheese,
90%/10% lean ground beef cooked with
generic for McCormick taco seasoning,
lettuce,
crushed nacho chips,
hot sauce/taco sauce blend,
Cajun seasoning,
all wrapped in soft dried tomato tortillas,
water.

I wanted to make the complimentary tequila sunrise, but I'm out of grenadine.

[Too-DAMN-Much]

a couple swanson's pot pies, beef/chicken and a chicken fried steak dinner that couldn't have been more than 1oz including the corn and taters, because the pot pies were the smallish ones and not the good ones that are about half the size of a regular pie.

@ Widdy - i dunno what it is, i've been addicted to the good stuff mustard wise, ever since i opened a can of stone ground stuff we had forever that was scaring me (but hey, when you're outta mustard... )

[Widdykats]

Well, I'm a Dijon Mustard junkie, myself! Both regular and country style!
I use this

[swingdjted]

Pardon me, but do you have any grey poupon?

good stuff

Tonight:

Kitchen clean-up burgers
just take a bunch of stuff out of your spice cabinet and fridge, and put it in the ground beef before making the burger patties.

I think tonights had chopped onion, chili peppers, bacon, cheese, too many random spices to list, and hot sauce/Worcester sauce mix.

It was fried with a couple splashes of Guinness on the pan and served with cheddar on a butter-grilled bun with deep fried chopped up potatoes on the side.

@ TDM - I like those frozen pot pie mixes with the pastries that you can quickly bake up and fill. I also like the Stouffer's ones that are already made ready to toss in the oven. You gave me a craving for those.

[Omit Name]

a few lays kettle cooked potato chips (delicious, but not as amazing as boulder canyon kettle cooked chips that i mentioned somewhere else earlier but had forgotten the brand name of. [if you just so happen to be inspired to look into boulder canyon chips DO NOT get "canyon cut" as these are not the kettle cooked sort, and are in fact just a plain jane rip off of ruffles.]) and a bowl of what i like to refer to as cheeppy puffs. (one of those in a bag rip offs of the middle shelf brands.)

be sure to get the plain variety of either the lays or boulder canyon. all the other flavors are, i feel, rather foul. with the exception of lay's maui onion.