From Newsgroup: rec.food.cooking

On 2025-08-24, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-08-24 6:10 p.m., Graham wrote:

On 2025-08-24 3:34 p.m., Jill McQuown wrote:

What's for dinner at your house tonight?

Jill

I'm roasting 2 thick lamb chops, the second of which I'll have
cold tomorrow night.

LOL I often see the content of a post without seeing who it is from. I spotted this one and my first thought was that Graham would not want the meat reheated, and then I saw that it would be eaten cold and that ah
yes Graham would approve. Only then did I realize you had posted it.

Slight SNAFU with our spatchcocked chicken. My wife had come in and
asked if I thought the propane tank needed to be changed. I thought for
as second and said it should be okay but that I should check it one of
these days. She went out to check on Ms. Chicken and came back to tell
me the tank was empty. I had to do a quick change. Thank goodness I had refilled the spare tank a few weeks ago.

Reminds me to thank my husband for plumbing our gas grill from
the natural gas supply. I'll do that when he wakes up. I suspect
he wouldn't appreciate it if I ran in there right now.
--
Cindy Hamilton
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From Newsgroup: rec.food.cooking

On 8/24/2025 6:19 PM, Jill McQuown wrote:

On 8/24/2025 6:36 PM, Dave Smith wrote:

On 2025-08-24 6:10 p.m., Graham wrote:

On 2025-08-24 3:34 p.m., Jill McQuown wrote:

What's for dinner at your house tonight?

Jill

I'm roasting 2 thick lamb chops, the second of which I'll have
cold tomorrow night.

It'd be better at least brought to room temperature. I'll be grilling a
fairly comparable porterhouse this evening. Look at that marbling.
I'll cut of a piece of the tenderloin that my wife selects. Hers will
be cooked a little under medium. The rest will be cooked med rare, but
the portions near the center bone will be full on rare. That means that
I can re-grill those leftover portions out of the fridge, and still have another good steak experience.>>

LOL I often see the content of a post without seeing who it is from. I
spotted this one and my first thought was that Graham would not want
the meat reheated, and then I saw that it would be eaten cold and that
ah yes Graham would approve. Only then did I realize you had posted it.

Slight SNAFU with our spatchcocked chicken. My wife had come in and
asked if I thought the propane tank needed to be changed. I thought
for as second and said it should be okay but that I should check it
one of these days. She went out to check on Ms. Chicken and came back
to tell me the tank was empty. I had to do a quick change. Thank
goodness I had refilled the spare tank a few weeks ago.

This is exactly why I don't want a propane tank grill.-a Having to worry about whether or not the tank is full or the spare...

The best reason is because gas grilling is inferior to charcoal/wood for
most uses. People who have gas grills will use them, even when better
results could be gained by using something like a Weber Kettle, even if
they also have a charcoal grill. Why? Because it is easier.

When I expressed interest in a camper, my wife vetoed it. She said that
we both love motels/hotels, and we also both love tent camping, and that
if we had a camper, that would be the default because it would be both
easier and cheaper. She was right.>

Jill

--Bryan
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From Newsgroup: rec.food.cooking

On 8/24/2025 4:34 PM, Jill McQuown wrote:

Sea scallops, pan seared in butter.-a Asparagus.-a Bruce will assume I steamed the asparagus, which is funny, because Dave mentions steamed asparagus far more often than I do.-a I'm actually going to sear the asparagus, too.

What's for dinner at your house tonight?

Sunday:
BBQ + dessert for in-laws. I boned the thighs, and left the drumsticks
whole. I used my cheery sauce that I made a few days ago, described in
an earlier post. I started some briquets in the chimney, and added 4 different fruitwoods. It was mostly plum, with some peach, a little
apple, and a bit of cherry. The damned animals get most of the fruit
from the trees, but the wood pruned off is great for grilling. The
sides were regular pork&beans with a little extra molasses, and a few spoonfuls of the juices from smoking the thighs, and spinach. The
spinach was one pkg of frozen, with about 1 T of cream cheese and 2 T of
heavy cream. I also added a tiny pinch of sodium citrate, but that was optional. The mousse cake was chocolate, white chocolate raspberry and
white chocolate with a dark chocolate blackberry ganache topping.

The chicken was a bit overdone, and the sauce was a bit lacking in
capsaicin, but was otherwise delicious, and there was plenty of
smokiness and and caramelization. I always feel a little funny about
throwing away aluminum, but I know that's a bit neurotic. The aluminum
pan I used had fucking USA flags on its packaging, and proudly
displayed, "Made in America," but that aluminum was made in Canada. It
was only formed in the USA. In the future, the companies that use
aluminum to make such things will still have to use Canadian aluminum,
but will have to pay tariffs on it. USA consumers lose. Anyone who
still votes Republican is either evil, or stupid or both. https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6

Monday:
https://photos.app.goo.gl/GZ9fNYiQfaZAQT4r5
Not that steak, but a similar one, bought a few days ago.

Jill

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From Newsgroup: rec.food.cooking

On 2025-08-24, Jill McQuown <j_mcquown@comcast.net> wrote:

What's for dinner at your house tonight?

P.F. Chang's Orange Chicken. I'm charging my computer mouse, so I can't
even check if what I just said is correct. :(

leo
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From Newsgroup: rec.food.cooking

On 2025-08-24, Jill McQuown <j_mcquown@comcast.net> wrote:

Sea scallops, pan seared in butter. Asparagus. Bruce will assume I
steamed the asparagus, which is funny, because Dave mentions steamed asparagus far more often than I do. I'm actually going to sear the asparagus, too.

What's for dinner at your house tonight?

sunday; we had thawed a hunk of pastrami i smoked myself to make
reubens. by the time i finished what i was doing outside it was
late and i was too exhausted to want to cook so i ordered a
calzone for me and chicken fingers with fries for my wife from
our favorite pizza joint. we finished them last night and are
making the reubens this evening.
--
SDF Public Access UNIX System - https://sdf.org
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From Newsgroup: rec.food.cooking

On 2025-08-24 5:34 p.m., Jill McQuown wrote:

Sea scallops, pan seared in butter.-a Asparagus.-a Bruce will assume I steamed the asparagus, which is funny, because Dave mentions steamed asparagus far more often than I do.-a I'm actually going to sear the asparagus, too.

I probably do mention steamed asparagus more than you do. I love
asparagus and we have it frequently. Thank goodness for good quality
imported off season asparagus. I do it other ways too. I have grilled it
a few times but my wife isn't not that fond of it done that way. I also
chop it and stir fry it with garlic and a pinch of dried chili and then
toss it with cooked pasta.

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From Newsgroup: rec.food.cooking


Jill McQuown <j_mcquown@comcast.net> posted:

Sea scallops, pan seared in butter. Asparagus. Bruce will assume I
steamed the asparagus, which is funny, because Dave mentions steamed asparagus far more often than I do. I'm actually going to sear the asparagus, too.

What's for dinner at your house tonight?

Jill

I made some Japanese curry and rice for my wife's dinner at work. Japanese curry
is milder and sweeter than Indian-style curry. It's made with roux base and has a thick and shiny appearance. I planned to make it with a Japanese box roux but
I could not find it. Anyway, the veggies were fried in oil, and some butter was then added. Before adding the flour, I added the curry powder, then I couldn't find any flour in the kitchen! What a drag so I ended up using some potato starch. That's not ideal but that's life. My curry is full of specks because I had fried up some chicken and was using the fond and browned my veggies in it. The next time, I'll make a proper clean and clear curry rice. I had some of the curry with creme brulee. Tasty? You bet!

https://photos.app.goo.gl/wajSgjDeXxYoSotq8

https://photos.app.goo.gl/iXVuy84RnzFd3Uox8

https://photos.app.goo.gl/pBvZt13MeQ5rbyfu7

https://photos.app.goo.gl/VHUFZw5F6dwiYtL7A
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