1. We've had very few donations over the year. I'm going to be short soon as some personal things are keeping me from putting up the money. If you have something small to contribute it's greatly appreciated. Please put your screen name as well so that I can give you credit. Click here: Donations
    Dismiss Notice

Food What's For Dinner Tonight?

Discussion in 'Tilted Food' started by Magpie, Aug 7, 2011.

Page 147 of 188
  1. POPEYE

    POPEYE Very Tilted

    Location:
    Tulsa
    chicken and rice soup made by me this time
     
    POPEYE, Oct 10, 2015
    #2921
    • Like Like x 1
  2. RedSneaker

    RedSneaker Very Tilted

    Amy's pizza.
     
    RedSneaker, Oct 10, 2015
    #2922
    • Like Like x 1
  3. Japchae

    Japchae Very Tilted

    Pho... No nooders
     
    Japchae, Oct 10, 2015
    #2923
  4. Borla

    Borla Moderator Staff Member

    No cardiologist. Does Dr. @noodle count?
     
    Borla, Oct 10, 2015
    #2924
    • Like Like x 1
  5. Japchae

    Japchae Very Tilted

    I will talk you down from the ledge. The "Must-Eat-All-The-Meats" ledge....
     
    Japchae, Oct 11, 2015
    #2925
    • Like Like x 2
  6. Borla

    Borla Moderator Staff Member



    But it is SO yummy up here...
     
    Borla, Oct 11, 2015
    #2926
  7. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX


    Well, Borla, you do live near Chicago.
     
    Chris Noyb, Oct 11, 2015
    #2927
  8. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    Tonight's dinner was two standards, & something new.

    Baked chicken breasts. Marinated in fat free Italian dressing.

    Baked spaghetti squash. Flavored with chopped onion, garlic, & mozarella cheese. Lots of prep time, and worth it.

    The new--Sauteed fresh spinach. With fresh mushrooms, onion, & garlic. Definitely worth a repeat.
     
    Chris Noyb, Oct 11, 2015
    #2928
    • Like Like x 2
  9. Borla

    Borla Moderator Staff Member


    We do spinach like that quite often. I really like it. I grew up thinking I hated spinach. Nope, it was just the limited ways I'd had it as a kid. I love spinach salads, creamed spinach, or spinach sautéed, especially with some garlic and mushrooms.
     
    Borla, Oct 11, 2015
    #2929
    • Like Like x 2
  10. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    I've always liked spinach, even the canned spinach my mother used. We put fresh spinach on sandwiches and in salads.We're still looking for a really good recipe for spinach casserole.

    What's a good way to store fresh spinach? My wife says in a closed plastic storage bag; I say leave the top open so that it doesn't get the 'chlorophyll' taste so quickly.

    EDIT--We have enough decent & nice meals recently to have plenty of leftovers for lunches and dinners.
     
    Last edited: Oct 11, 2015
    Chris Noyb, Oct 11, 2015
    #2930
  11. snowy

    snowy so kawaii Staff Member

    Lasagna. I'm looking forward to it.
     
    snowy, Oct 11, 2015
    #2931
  12. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    I love sautéed spinach with mushrooms, or smoked salmon, anchovies, prosciutto , whatever, and it also makes a great omelet filling.

    I hate auto-correct which changed sautéed to saluted.

    A vendor from New Mexico came through town a couple of days ago selling fresh chiles off the back of his truck. I bought about a half bushel of nice, meaty poblanos. They'll make some great meals, after charring, skinning, and removing stems and seeds.
     
    Lindy, Oct 11, 2015
    #2932
    • Like Like x 2
  13. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX

    I had a meal at a restaurant frequently mentioned as a "must" in Houston, Spanish Village on Almeda Road. Our waiter, also the host, made it a point to tell me, with great pride, that they went against tradition and didn't use poblano peppers in their chile relleno. I thought, "Yes, you're cheap bastards, green bell peppers are much cheaper."
     
    Chris Noyb, Oct 12, 2015
    #2933
  14. Japchae

    Japchae Very Tilted

    Heh... I'm thinking it's the same company that owns Pappadeaux...
     
    Japchae, Oct 12, 2015
    #2934
  15. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX

    The Pappadeaux restaurant on the far north side of Houston (technically located in Conroe, but actually more in Shenandoah) is pretty good. Al T's in Winnie in pretty good.

    But my dining in 'real' Cajun food restaurants is limited.

    EDIT--The Pappas family owns & operates quite a few restaurants in & around Houston. They're easy to spot because Pappa, in some form, is included in the names. They wouldn't touch Spanish Village with a ten foot pole, except maybe to tear it down & start over.
     
    Last edited: Oct 12, 2015
    Chris Noyb, Oct 12, 2015
    #2935
  16. Borla

    Borla Moderator Staff Member


    How long do you want to store them? If you are talking about 3-5 days, I'd lay out a dry paper towel or two, put the leaves on the towel, gently roll up the towel (not tightly), and put it in a ziploc bag. If you are trying to stretch it longer than that, do the same thing, but use a plastic tupperware-type container instead of a bag. The plastic container will protect the leaves from being banged around or damaged by other stuff in the fridge, so you'll get a few more days out of them.
     
    Borla, Oct 12, 2015
    #2936
    • Like Like x 1
  17. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX

    About a week usually. The biggest issue we run into, other the spinach getting soggy, is the "chlorophyll" taste. One thing we're going to try, and for some reason I can't get around to, is having a small simple side salad (with spinach) with dinner. We've started user a spinner to dry lettuce & spinach; I'm guessing that spinach should be dried thoroughly.
     
    Chris Noyb, Oct 12, 2015
    #2937
  18. Borla

    Borla Moderator Staff Member


    Small spinach salads are a staple in our house. A couple times a week (almost every time I grill), we eat one while the grill is heating up. Throw some carrots, chopped tomatoes, chopped onions, shredded cheese, and a few other random veggies (whatever is fresh at the farmers' market) on top, awesome stuff.

    Here are the containers I was referring to: Ziploc Containers, Small Square, 4 ea

    They are cheap and reusable (assuming you don't get them too hot if you microwave anything in them). Great for packaging leftovers or things like spinach.

    I honestly am not sure what taste you are describing as "chlorophyll". I do know that some mass distributed leafy greens are sprayed with a specific chemical to help them keep from wilting, and some people are sensitive to it. It can cause an "off" taste, and it can also cause stomach/digestive issues, usually the runs. I'm not sure it is that, but it could be. You might try a different brand? Or, if any of the farmers' markets sell spinach, try theirs and see if you sense the same taste? There isn't a lot of spinach available locally, so we usually buy the small bags of it at the regular grocery store.
     
    Borla, Oct 12, 2015
    #2938
  19. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    I might not be using the correct word (quick check--actually I am using the right word). Chlorophyll is thenatural chemical that makes green plants green. I'm 97% certain the spinach we buy hasn't been treated with a 'stay fresh' chemical. I'll try the storage methods you suggested. It sounds as though my "let it breath" idea is wrong. The spinach at the two grocery stores near us looks pretty much the same (we buy the fresh 'clean it yourself' bunches, not the prewashed bagged stuff).
     
    Chris Noyb, Oct 12, 2015
    #2939
  20. Borla

    Borla Moderator Staff Member


    I know what chlorophyll is. :p I just didn't know how you knew that was the taste you were getting. I thought maybe, since you put it in quotes the first time you used it, that you were not sure if that was the right description or were using it because you didn't have a better descriptor. :cool:
     
    Borla, Oct 12, 2015
    #2940
    • Like Like x 1
Page 147 of 188