Food and Drink What's for dinner? Here's mine... (Part 2) - Page 25

**Fire Me Boy!** · 08-01-2014, 07:42 AM

What you got?

In58men · 08-16-2014, 10:56 AM

Tonight is either chicken piccata or chicken cordon bleu

BucEyedPea · 08-16-2014, 11:31 AM

I just served the main meal early. Shrimp and grits but I forgot the scallions on top. Dayum!

Had to offer to pay my kid extra money for her data plan, to get a pick. Just so FMB wouldn't pick on me.

It will come.

BucEyedPea · 08-16-2014, 11:31 AM

Quote:

Originally Posted by Inmem58

Tonight is either chicken piccata or chicken cordon bleu

I like both!

**Fire Me Boy!** · 08-16-2014, 11:36 AM

Quote:

Originally Posted by BucEyedPea

I just served the main meal early. Shrimp and grits but I forgot the scallions on top. Dayum!

Had to offer to pay my kid extra money for her data plan, to get a pick. Just so FMB wouldn't pick on me.

It will come.

BucEyedPea · 08-16-2014, 11:37 AM

Quote:

Originally Posted by Fried Meat Ball!

Let's hope she squeezes in that ribeye for that deal.

BucEyedPea · 08-16-2014, 11:42 AM

I asked for this pic like 15 minutes ago. She says she's not sending it right now. Rush service is extra. I certainly raised a free-market capitalist.

KCUnited · 08-16-2014, 12:01 PM

My biggest problem with all the food shows (Food Network/Cooking Channel) is the take a bite and immediately start telling me about it while struggling to chew, swallow and talk. I get that the tv component doesn't want awkward silence while someone finishes chewing, but the talking while chewing thing seems to have gotten worse over the years on these shows. I usually end up turning it. The Kitchen is the worst about it.

BucEyedPea · 08-16-2014, 12:46 PM

I had to nudge her. She also said she deleted the ribeye. IIRC, she sent that to a friend or so I thought.

Anyway, here's the shrimp and grits. BTW I know I've shown a lot of shrimp lately. I actually don't cook shrimp much at all. It's just after having shrimp and grits at this little Georgia Plantation town in June, called Thomasville, I had to make it. Then I worked in New Orleans at the end of July and had gumbo. So I had to make that too. It's a passing phase. Shrimp is too expensive to make often.

This was Bobby Flay's recipe.

http://www.foodnetwork.com/recipes/b...ts-recipe.html

I used a white cheddar imported from England so my grits aren't as yellow. I also forgot the scallions to top it off. Sauteed summer squash, red peppers, carrots and purple onion. Mixed garden salad with homemade Orange-Dijon vinaigrette dressing.

Outdoors on the lanai this time.

**Buehler445** · 08-16-2014, 12:47 PM

Quote:

Originally Posted by BucEyedPea

I asked for this pic like 15 minutes ago. She says she's not sending it right now. Rush service is extra. I certainly raised a free-market capitalist.

**Buehler445** · 08-16-2014, 12:50 PM

Quote:

Originally Posted by KCUnited

My biggest problem with all the food shows (Food Network/Cooking Channel) is the take a bite and immediately start telling me about it while struggling to chew, swallow and talk. I get that the tv component doesn't want awkward silence while someone finishes chewing, but the talking while chewing thing seems to have gotten worse over the years on these shows. I usually end up turning it. The Kitchen is the worst about it.

Top Chef was pretty good about chewing.

**srvy** · 08-16-2014, 01:05 PM

I seen something yesterday I haven't seen before. The Fox4kc local affiliate had a guy on from one of the prime time food shows he is a judge. Bald headed guy cant recall his name but seen him before. He was promoting his book on grilling and BBQ had Brit accent. Well the newsreader was outside with him grilling a steak. When it was done chef sawed off a piece gave it to anchor to try. One look told ya it was not good. Then he said it this is stringy and grisly and tough. Then chef said he got the bad end so he cut from the other end and stated this is the good side tender part. He bites into it and chews and chews then admits it was bad cut. I laughed my ass off.

**lewdog** · 08-16-2014, 01:07 PM

Quote:

Originally Posted by KCUnited

My biggest problem with all the food shows (Food Network/Cooking Channel) is the take a bite and immediately start telling me about it while struggling to chew, swallow and talk. I get that the tv component doesn't want awkward silence while someone finishes chewing, but the talking while chewing thing seems to have gotten worse over the years on these shows. I usually end up turning it. The Kitchen is the worst about it.

It's worse on "live" shows like the Kitchen. Other shows there is really no excuse, just edit that shit out as no one wants to see it!

**srvy** · 08-16-2014, 01:09 PM

Quote:

Originally Posted by BucEyedPea

I had to nudge her. She also said she deleted the ribeye. IIRC, she sent that to a friend or so I thought.

Anyway, here's the shrimp and grits. BTW I know I've shown a lot of shrimp lately. I actually don't cook shrimp much at all. It's just after having shrimp and grits at this little Georgia Plantation town in June, called Thomasville, I had to make it. Then I worked in New Orleans at the end of July and had gumbo. So I had to make that too. It's a passing phase. Shrimp is too expensive to make often.

This was Bobby Flay's recipe.

http://www.foodnetwork.com/recipes/b...ts-recipe.html

I used a white cheddar imported from England so my grits aren't as yellow. I also forgot the scallions to top it off. Sauteed summer squash, red peppers, carrots and purple onion. Mixed garden salad with homemade Orange-Dijon vinaigrette dressing.

Outdoors on the lanai this time.

Well instead that oven you have a hankering for I may suggest a digital camera or a phone with camera :lol:

BucEyedPea · 08-16-2014, 01:13 PM

Quote:

Originally Posted by srvy

Well instead that oven you have a hankering for I may suggest a digital camera or a phone with camera :lol:

I've been looking for a digital camera but a good professional one with a glass lens. I'm willing to pay about $500 bucks for that but I've been redoing part of my house right now. It has to be Nikon too. The ex had a cheap one before that broke. It was really easy to get the pics off onto the computer.

In58men · 08-16-2014, 01:18 PM

Guy Fieri sucks. Here's his usual take on something spicy, like a jalapeño burger.

"mmmm the ground sirloin is cooked to perfection, the juices are flowing throughout my mouth creating a wonderful taste. I'm getting the sweetness from the carmalized onions and here comes the heat from the jalapeños. It just kinda sneaks up on you at the last minute. Incredible man you rocked it

08-01-2014, 07:42 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	What's for dinner? Here's mine... (Part 2) What you got?
Posts: 35,253

08-16-2014, 10:56 AM	#361
In58men I didn’t say mud, I said crud. Join Date: Jan 2012 Casino cash: $-1331974	Tonight is either chicken piccata or chicken cordon bleu __________________ Attendance Chief record 11-9
Posts: 30,778

08-16-2014, 11:31 AM	#362
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-50037	I just served the main meal early. Shrimp and grits but I forgot the scallions on top. Dayum! Had to offer to pay my kid extra money for her data plan, to get a pick. Just so FMB wouldn't pick on me. It will come. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,237

08-16-2014, 11:42 AM	#366
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-50037	I asked for this pic like 15 minutes ago. She says she's not sending it right now. Rush service is extra. I certainly raised a free-market capitalist. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,237

08-16-2014, 12:01 PM	#367
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $-1371756	My biggest problem with all the food shows (Food Network/Cooking Channel) is the take a bite and immediately start telling me about it while struggling to chew, swallow and talk. I get that the tv component doesn't want awkward silence while someone finishes chewing, but the talking while chewing thing seems to have gotten worse over the years on these shows. I usually end up turning it. The Kitchen is the worst about it.
Posts: 36,836

08-16-2014, 12:46 PM	#368
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-50037	I had to nudge her. She also said she deleted the ribeye. IIRC, she sent that to a friend or so I thought. Anyway, here's the shrimp and grits. BTW I know I've shown a lot of shrimp lately. I actually don't cook shrimp much at all. It's just after having shrimp and grits at this little Georgia Plantation town in June, called Thomasville, I had to make it. Then I worked in New Orleans at the end of July and had gumbo. So I had to make that too. It's a passing phase. Shrimp is too expensive to make often. This was Bobby Flay's recipe. http://www.foodnetwork.com/recipes/b...ts-recipe.html I used a white cheddar imported from England so my grits aren't as yellow. I also forgot the scallions to top it off. Sauteed summer squash, red peppers, carrots and purple onion. Mixed garden salad with homemade Orange-Dijon vinaigrette dressing. Outdoors on the lanai this time. Attached Thumbnails __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,237

08-16-2014, 01:05 PM	#371
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-1988750	I seen something yesterday I haven't seen before. The Fox4kc local affiliate had a guy on from one of the prime time food shows he is a judge. Bald headed guy cant recall his name but seen him before. He was promoting his book on grilling and BBQ had Brit accent. Well the newsreader was outside with him grilling a steak. When it was done chef sawed off a piece gave it to anchor to try. One look told ya it was not good. Then he said it this is stringy and grisly and tough. Then chef said he got the bad end so he cut from the other end and stated this is the good side tender part. He bites into it and chews and chews then admits it was bad cut. I laughed my ass off.
Posts: 25,713

08-16-2014, 01:18 PM	#375
In58men I didn’t say mud, I said crud. Join Date: Jan 2012 Casino cash: $-1331974	Guy Fieri sucks. Here's his usual take on something spicy, like a jalapeño burger. "mmmm the ground sirloin is cooked to perfection, the juices are flowing throughout my mouth creating a wonderful taste. I'm getting the sweetness from the carmalized onions and here comes the heat from the jalapeños. It just kinda sneaks up on you at the last minute. Incredible man you rocked it __________________ Attendance Chief record 11-9
Posts: 30,778