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Post Info TOPIC: What's for dinner tonight?


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What's for dinner tonight?


im having Indian again, tandoori lamb cutlets with onion bhajees and rhaita. I make my own tandoori paste and grill them. The bhajees is a flour mix with a garam masala added along with sliced onions n a bit of silver beet. Then deep fried tablespoon at a time. The rhaita is a cooling effect on cutlets and bhajees. It's yoghurt finely grated cucumber and fine chop onion all together. It's a good combination, mild in heat but beautiful. My wife's fave is the cutlets.

what you guys having?

 

later gator 

russ 



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image.jpgimage.jpg



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Bhajees ready to deep fry and cutlets. Later gator Russ



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Beef Stew



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We over winter now so stews n casseroles not for another 8 or 9 months away. BBQ weather here lately,lol.

 

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russ 



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I took some of the leftover beer butt chicken and made some enchiladas from it with salsa and chips for the appetizer - - - yum yum

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Sounds good!

Later gator
Russ

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got me a thick juicy steak to bounce across the grill tomorrow and I think I'll bake a tater and fix some green beans with it - - - I like my steaks screaming and bleeding and my taters loaded with butter, sour cream and topped with chopped green own-yawns and bacon chips - - - dang now I'm getting hungry

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So am I too,lol. Couple hours til dinner yet. Don't know what we having yet, I'm off to have a beer at my local.

Later gator
Russ

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Picked up a couple of thick small strip steaks at HEB yesterday and since the Wiffy ain't much for red meat I held out a thin cut Poke Chop for her.

Put them at room temp for a couple hours with some spicy Itallian dressing on the steak along with some Otis Tucker's Grill Dust. First time I've used the dust that I got from a neighborhood kid raising funds for something (yes, I'm an old softie when the kids knock and beg) All the chop got was Morton's Nature's Seasoning.
Got some good hot coals started in the KKC (Kingsford Kettle Cooker), tossed in some dry Mesquite chips and put steak right on the top of the heat. Seared one side, flipped over and seared the other side and then I ATE IT. It was everything I wanted, juicy, tender and tasty - - - life is good.

Sides were a loaded baked tater and gween beans (grand daughter enunciation). The Wiffy's thin cut Chop was, eh?, a thin cut cremated chop not suitable for pictures. Just imagine the bottom of your pit after a good cook.


PINK RULES



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Awesome looking meal. I often serve stuffed tatter skin with mash sweet potatoe, we all it kumara here, although I believe originally came from Mexico?? I also make my own garlic sauce to go with a steak. Tonight is Friday night so I'm off to pub in 5 hours and will pick up a bacon egg n cheese burger and a few fries from burger bar on my way home.

Later gator
Russ

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I fixed a pot of frijoles (aka pinto beans) yesterday afternoon and I'll use some of them in my Homemade Tex-Mex Chili today. Think I'll fix some Indian (Native American) Fry Bread also. Pics later

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OK, here's what "WAS" for Dinner.
Decided to try a little different recipe on my Chili and I lucked out, or at least the Wiffy said it was my best so far - - - - - hmmmm I think she was speaking of the Chili. :dont: Of course I used frijoles, own-yawns, penners, McCormick Chili mix, rotels (one with habaneros) and meat, except this time I used burger, chili meat, tenderized pork cube steaks and bacon. Ran the bacon and the cube steak through my grinder and pre-fried everything separately and then dumped and simmered. Had a little trouble with the fry bread but it was my fault for adding too much milk so I had to add flour to keep it from gluing me to the kitchen counter. Bread ain't too purdy but it sure eats well.



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That last pic looks tempting. I'm in kaikoura for 3 days on our annual pilgrimage to the kaikoura cup.
Big day tomorrow,lol

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Russ

www.theraces.co.nz/past-events/alabar-kaikoura-cup-4-november-2013



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Larapin Leftovers = Fry Bread Tacos



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I'm only allowed fried bread and fried eggs twice a year,bummer, I love it.

Later gator
Russ

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and what two days are those? your birthday and hanaka? biggrinbiggrinbiggrinbiggrinbiggrin



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Mello Yello wrote:

Larapin Leftovers = Fry Bread Tacos


 My blood pressure just spiked looking at that one.

Gotta find me a 'que shop locally. I'm getting the urge. Also a real good Mex one as well as the local is only just OK.



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Big day at pub watching Melbourne cup, the race that stops a nation.

Fish n chips on the way home. Filled the gap. Wife's out for the night, I'll tell her a had a sandwich,lol.

Later gator
Russ

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Baked taters, steamed cauliflower, burger steaks. No pics, sorry, let your imagination run rampant.

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If only my imagination could taste and smell - - - - nevertheless saved it to the mental folder - - - yum yum

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Out for dinner tonight with the dinner club. It's a bunch of us that used to drink at a local, 12 to 14 of us go to a different restaurant on the first we'd of the month. Everyone gets a pick and we try and support small restaurants.
Let you know what I had later.

Later gator
Russ

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Went to Orleans restaurant, had the brisket but was Very disappointed. Wife had chicken Cajun style and that was beautiful. Curly fries were good too. Wife finished with a hot chocolate with a pinky chocolate bar in it. Said it was heaven,I'm not big on desserts.
8/10

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Russ

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I fixed chicken fried chicken breasts, cream gravy, green beans and mashed taters today. I debone one breast, divide into two steaks and then beat hellouta them with a tenderizing mallet before double dredging in flour and milk/egg wash. I have cooked that so many times I could almost do it in my sleep. However, it was larapin

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I just put a dozen boneless, skinless chicken thighs in the oven; no clue what I am going to fix to go with, but I will come up with something.

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Pulled pork for me tonight with new tatties pepper sauce n veg. Took lamb shanks for to slow cook tomorrow in a nice gravy.

Later gator
Russ


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We used a gift card from when I was working on our new sheriff's campaign and went to our favorite Italian restaurant last night. I couldn't pass on a favorite that no one else seems to do really well locally - lasagna along with an order of Italian sausage and a very nice green salad. "Nuff left for a big lunch today ---- m-m-m-m-m

Meller - on our past trip I had chicken fried steak and chicken several times - most was good to just ok, but one in Utah was so bad that I almost gave up on that food group. That's something I've never seen locally so save up until we go Southerly/West



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Dave, I feel your pain - - believe it or not, down here the eateries are really getting bad - - - even the ones that we've eaten at many times and liked - - - I don't know if it's Success or the Economy that is causing this. Every time we find one we like, it's like "OH OH wonder how long before this one take a dump?"



-- Edited by Mello Yello on Thursday 5th of November 2015 08:24:05 AM

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Mello Yello wrote:

Dave, I feel your pain - - believe it or not, down here the eateries are really getting bad - - - even the ones that we've eaten at many times and liked - - - I don't know if it's Success or the Economy that is causing this. Every time we find one we like, it's like "OH OH wonder how long before this one take a dump?"



-- Edited by Mello Yello on Thursday 5th of November 2015 08:24:05 AM


 Em, just my opinion, but I do believe the economy (or lack thereof) is the biggest factor. Restaurants are trying to hold the line on pricing while still trying to make a profit which of course from which the owner has to pay himself something plus pay the rent/morgage taxes and, oh by the way, pay employees at least the state minimum for restaurants which is lower due to tips then for everyone else. He also has to pay 50% of the FIFA (SS), workman's comp, and whatever else any state requires for everyone. And of course our current gov't, if he has more then a certain number of employees, make him 'contribute' some how to Obamacare. That guy is the end of the supply line. His distributor (Sysco or ??) their supplier and all the way back to the farmer all have the same kinds of costs - and that farmer .... well we could go on down from there with his supplier, etc, etc, etc. Our very nice meal last night was with our 'hot dog' sales tax, about $42 + tip including one amber colored adult bev for me and H2O for my wife. This was a meal that 20 years ago woul have been about $15 including tax and tip. The term in economics is called the wage price spiral (https://en.wikipedia.org/wiki/Price/wage_spiral).

Now, of course to try to hold a relatively reasonable price - that restaurant owner has to buy lower quality goods which means us, as patrons don't get such a good meal as we did, say, 8 years agobiggrin

And my pension and social security** for sure have kept up - bull pucky !!!!!!!!!!

 

**Something our elected politicians are calling an 'entitlement' which since we all paid into that system is not. It's an investment in our future betting that we live long enough to collect at least some or more of the interest. Unfortunately, mismanagement is causing it to go broke.



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Dave W (Irelands Child/IC2)

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well said, Dave, I was just hoping it was my aging taste budsno



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Mello Yello wrote:

well said, Dave, I was just hoping it was my aging taste budsno


 I wasn't gonna go there biggrinbiggrinbiggrinbiggrin



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biggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrin



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You guys talk about the price of food there, I believe prices are the lowest here. Wife and I regularly go out for thai or chinese for under $50. I know I can make meals for 3or 4 bucks a head. I regularly make stuff for those prices. Lamb chop casserole or beef stew, potatoes n veg. Cheap as. Wife recently bought 2 chickens size 14 or 1.4 kg? For $16, I made roast chicken and it fed 7 adults and 3 kids. That worked out around $3 a head maximum.

People here say there's too many going hungry but sensible buying is the way to go. I grew up in a poor area where we had nothing, I still love the cheap comfort foods my mum used to make.

Later gator
Russ

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Excuse the length:

All week long they have been forecasting 70% to 100% chances of rain for today with possible flooding. Well, the plans to grill some burgers was, needless to say, put on hold and a possible frying pan (yuck) was an ever so slight option.

Well, this morning it was sprinkling enuff to water the outside flowers and beds "Yippie" but at 9am and even now it looks like this "another Yippie".



Fired up the KKK (Kingsford Kettle Kooker) and went to work grillin and chillin - - - a very simple cook but much better than I was expecting.
Ingredients from bottom to top:
Grill toasted whole wheat bun
Hot Mustard
Charcoal grilled pink burger patty
Sliced roasted jalapeno
Habanero Jack chez
Grilled own-yawns
Nuked bacon
Slice of mater
Leaf lettuce
Bun


Opted to LAY a Chippy on the side (pun intended)
This helps balance the lipidsbiggrin


Gonna be a good day
Have a great weekend, Y'all



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That's a mighty good looking burger there. I'm making chicken kebabs with my own satay sauce for dinner later. Not too much as we have a big family dinner tomorrow night.
Pics later!

Later gator
Russ

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Ice box (refrigerator) soup last night: leftovers made into soup. Probably more of the same tonight, unless I decide to pick up some hot dogs if I go out.

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image.jpegLeg of lamb and roast Vegas for family dinner tonight, home made chicken n corn soup entrée followed dessert croissant brûlée.
Later gator
Russ



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Russ, that looks B-a-a-a-a-a-a-a-a-a-d

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Lol, pics to follow.

Later gator
Russ

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Chicken n corn soup and dessert, lotsa chocy,lol. None for me, just youngins.

 

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russ image.jpegimage.jpeg



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Now, I could hurt myself on that

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The dessert is made with croissants and creme brûlée mixture poured in to soak in the croissants, add a block of dark chocolate piece and bake about 40 minutes, let cool. My kids like it warm though both kids partners took a piece home with them, I was informed they ate the second piece just after getting home,lol.

Tonight we had leftover chops, I know, lamb again, we like our lamb down here. New potatoes and salad and homemade Beetroot. Making chicken n pumpkin risotto for tea tomorrow night. Pics to follow.

You guys?????

Later gator
Russ

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Chicken 'n' dumplings, cranberry sauce and some mixed veggies. For sure not fancy but sure did hit the spot after a day of moving leaves (and acorns) off the lawn to their new home - the woods.

Russ, if not mistaken, most lamb we get here in the US is from either NZ or AU. And as far as I'm concerned, it can stay there. It's one of very few foods I don't care much for though did have some in Scotland a few years ago that was very nice. Our youngest is married to a Scot so when they visit (they now live in San Antonio, Texas) we have something made of lamb that she picks it out but the last time must have been well aged (ripe!!) mutton in a stew - bleh



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I'm pretty much the same as Dave when it comes to Mutton but I do like my Cabrito (goat) - - - as for dinner, I fried some fish and fixed some yeller squash and multi grain rice - - - - not my best fixins but it went down decent.

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Mello Yello wrote:

I'm pretty much the same as Dave when it comes to Mutton but I do like my Cabrito (goat) - - - as for dinner, I fried some fish and fixed some yeller squash and multi grain rice - - - - not my best fixins but it went down decent.


 I haven't seen goat around here but used to eat it occasionally 'elsewhere' on my job's world travels. My recollection is that it's kinda stringy with little fat. Now fried fish ..... mmmmmm, good



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Dave, it reminds me of Venison except for the textuire you mentioned.

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Ok I wonder why lamb it's not liked, mutton can be quite strong abs even hogget as well, but leg of lamb slow roasted in dripping and with roast vegetables is the best ever meal. I can only say if any of you guys get over here I'm pretty keen to cook you guys a nice meal. All my kids and their partners love leg of lamb. There's a pic up above here of a leg of lamb I roasted with fresh rosemary out of my garden.

Ive had roast lamb while on many visits to Australia and I find it nowhere near as good as our lamb. The best of our lamb is exported, we get second best, unless you know someone like I do who does home kill.

Pics later on chicken n pumpkin risotto.

Later gator
Russ

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Venison is another taste as well. I'm not a fan but I must say the best I ever had was cooked by a mate of mine on the coast.he shot the deer and processed it himself. Backstraps were cooked on very high heat for a short time. Beautiful.

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Russ

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I've had goat a lot here and around the world, has to be aged and in a curry,yum.

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Russ

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I guess Venison is my favorite meat, next to dead pig. Back before I quit hunting my youngest son and I were on the same lease and we put 5 deer apiece in the freezer every season. We always processed our own except for the sausage and now both my sons even do their own sausage. I still get hungry for Venison but not enough to go out and harvest any. They will have mercy on me every now and then and give me some of theirs.

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