What's for Dinner, Thurs., Dec. 11, 2014

[NJCher]

Appetizer: Chili

Salad: Tossed with green pepper, scallion, carrot, etc.

Entree': Flounder, breaded and baked, with tartar sauce I made myself.

Dessert: So far, nothing. But I may break down and melt some dark chocolate, then mix in some blackberries and hazelnuts.

Or roast some pineapple slices and put sorbet over them.

Hmmm, I'm thinking....what about broiled pineapple slices with chocolate melted over them and sprinkled with hazelnuts?


Cher

[Erich Bloodaxe BSN]

1. mac and cheese with scraps of bacon in it for flavour.

and coffee. Not terribly exciting tonight.

[greatauntoftriplets]

2. Pork chop and acorn squash.

The squash is baked with butter, maple syrup, salt and pepper.

[Galileo126]

3. " I got nuttin' "

No ideas, that is. I know I have a large chix leg I can cook, so I may do something with that. Maybe a homebrew shake n' bake? With baked beans? I dunno.

We'll see when I get off the mountain, and actually stare at my pantry for an hour or two in order to decide.

[grasswire]

4. mac and cheese made with local white cheddar...

....but I have decided that I don't really like mac and cheese made with white cheese. It looks just too pale and gummy. Also a big greek-style salad. I was very bad earlier today. I had chex mix for lunch. I've been trying to make up for that with some V-8 and half a grapefruit mid-afternoon.

[NJCher]

6. Perception

don't really like mac and cheese made with white cheese. It looks just too pale and gummy.

That is so funny--it's amazing how much visuals affect our perception of the dish.

Maybe you could put one of those yellow bug lightbulbs in a lamp and use that to dine by.



Cher
.

[Galileo126]

7. I'm with Cher on this one...

All cheese is white - because milk is white from the teat.

It's only from the annatto seed that cheese be comes yellow, or orange, or red. (S'ok, it's still veggie.)

I personally like extra sharp cheddar from Vermont, without the annatto color, but, extra sharp cheddar from NY with the ground annatto - still tastes the same to me.

Only the color changes. True, presentation is a big thing for most folks. (Sorry, Japan - I mean no disrespect...)

But me? it's just flavor - 1st.

Yum!

my 2 cents...

-g

[pinto]

5. I had open faced spicy cheeseburger on corn tortilla, red salsa, simple salad. Sliced cantaloupe.

[japple]

8. Cheeseburger on a tortilla? That's a new one for me. My dear, departed (military dependent)

mother used to make burger dogs when she had hamburger meat but only had hotdog buns on hand. She would make a hamburger in a narrow rectangle and call it a burger dog. When we were introduced to tacos by a neighbor from El Paso, TX, she made a small hamburger patty that would fit inside a tortilla and we would eat them in fried Old El Paso canned tortillas--the only way we could buy tortillas in Germany in the 1960s. We also ate Old El Paso canned tamales. I hope they don't make those anymore. They were pretty awful, but my dad, who was born, raised near San Antonio, had to have some sort of "fix" every now and then.

[pinto]

9. Yeah, smothered all with red salsa and it was a knife and fork dish. And really like a corn tortilla

I was born in San Antonio, grew up mainly in New England. Old El Paso products as they trickled in to the northeast were welcomed. I still buy some of their stuff.

[japple]

10. Got it!! You have given me ideas!! Sounds lovely, like something I could make

for a single-girl's dinner. I still buy some of the Old El Paso stuff. Refritos. But I could never eat those tamales again, esp. after some of the homemade ones I've eaten here in Georgia!! There are great cooks everywhere I go, and (as we say in the south) Thank the Good Lord for our bounty.