This forum is in permanent archive mode. Our new active community can be found here.

Real Life Cooking Mama: Share Your Cooking Projects!

1101113151660

Comments

  • edited June 2010
    I usually have dinner at 5PM and at 8 or 9 a piece of chocolate or pastry with some hot tea.
    Post edited by MrRoboto on
  • Roughly the same, but in reverse.
  • Who the heck starts cooking dinner at 7:50 PM?
    Quite often I don't get home until 7:00, then I go workout, and by the time I'm ready to start making dinner it's 8:00 or later.

    Also, no joke, a couple weeks ago, I cooked a lasagna for dinner at 10:30PM. I didn't get to eat it until midnight. Luckily, I've gotten back to a normal sleep schedule since then.
  • edited June 2010
    That happens to me about once a month.. I think..
    Well, eating at 11pm usually happens once every week or two.

    I mean, there are other people who don't eat before 9, right?
    Post edited by Omnutia on
  • I mean, there are other people who don't eat before 9, right?
    I suppose I count, with my sleep schedule being all over the place. 4AM steaks, awww yeahhh.
  • My roommate and I routinely eat around 8 or 9 during the school year. It's because we generally grab snacks when we get back from class (around 3 or 4) and then don't make dinner til we start to get hungry. We're generally up for another couple of hours after that anyhow.
  • When your significant other doesn't get home until 8 or 9 (bleh, commute time), early dinners don't happen.

    When I was growing up, dinner was usually between 4:30 and 5:00. Too goddamn early!
  • This is for Nine.
    If you like this than have I got the hard liquor for you!
  • This is for Nine.
    Nah, not covered in enough salt.
  • Apparently, the rumors are true. You can make an amazing barbeque sauce out of simply mustard, ginger, and brown sugar. Had sliders with shredded chicken in my crockpot, and the sauce was filled with sweet pepper, celery, onion, garlic, and scallions.
  • This is for Nine.
    Nah, not covered in enough salt.
    Very true. The double salt variety is one of the best.Though I just had some called Sallos, that are a pretty good sweet hard candy.
  • Very true. The double salt variety is one of the best.Though I just had some called Sallos, that are a pretty good sweet hard candy.
    Salty liquorice is disgusting to me. But Nine loves it.
  • Two word, bitches: Bacon dashi.
  • Furthering my quest to forge myself in the furnace of David Chang's genius, I've begun toying with pickling. Today I grabbed some in-season cherries and pickled them in a solution of rice vinegar, sugar, and water. I'll know how they taste come Tuesday; the recipe includes a sachet of crushed cherry pits to add a cherry-vanilla-almond flavor to the pickles. It was worth it just to smell that sachet; it smelled like a thousand cherry pies, baking all at once.
  • I need advice for dinner guys. I want to eat something with rice as the primary ingredient, but what should I top it with? Suggestions?
  • I need advice for dinner guys. I want to eat something with rice as the primary ingredient, but what should I top it with? Suggestions?
    Raw fish.
  • Raw fish.
    Oh wow, I never even considered making sushi or anything along those lines.
  • Oh wow, I never even considered making sushi or anything along those lines.
    Unless you can get sushi-grade fish, I don't recommend this course of action.

    What you should do is get some ahi tuna, and sear it with a sesame seed crust. Serve that topped with a wasabi aioli, rice (maybe some kind of wild rice), and a vegetable.
  • Raw fish.
    Oh wow, I never even considered making sushi or anything along those lines.
    The rice is the tricky part. Also you have to go buy fresh fish on the same day.
  • Raw fish.
    Oh wow, I never even considered making sushi or anything along those lines.
    The rice is the tricky part. Also you have to go buy fresh fish on the same day.
    Alton Brown has a really good recipe and technique for making sushi rice.
  • Unless you can get sushi-grade fish, I don't recommend this course of action.
    Honestly, it's too much effort for throwing together for dinner. Still, an interesting idea that I shall pursue at a later date.
    rice (maybe some kind of wild rice)
    Perhaps I should specify my rice, I have parboiled rice on hand.
  • edited June 2010
    Oh wow, I never even considered making sushi or anything along those lines.
    Unless you can get sushi-grade fish, I don't recommend this course of action.
    You can get sushi-grade fish at the Super H-Mart in Fairfax. The fish comes pre-packaged, marked specifically for sushi and is sold in a completely separate area from the standard fish market.
    Post edited by Andrew on
  • You can get sushi-grade fish at theSuper H-Mart in Fairfax. The fish comes pre-packaged, marked specifically for sushi and is sold in a completely separate area from the standard fish market.
    Yeah, thanks. I'll just stop in Virginia on my bike ride home from work.
  • edited June 2010
    Yeah, thanks. I'll just stop in Virginia on my bike ride home from work.
    Or I'll hop in my car,drive the 5 miles and get some. >_>
    Post edited by George Patches on
  • edited June 2010
    Yeah, thanks. I'll just stop in Virginia on my bike ride home from work.
    Or maybe it's because I know George lives close to where I used to live...

    Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
    Post edited by Andrew on
  • edited June 2010
    It's a great suggestion, but Pete is more along the lines of what I'm looking for tonight. I want to throw dinner together with little to no shopping. So I either need to have it handy (like a can of tuna) or be able to grab it at the harris teeter around the corner.
    Post edited by George Patches on
  • It's a great suggestion, but Pete is more along the lines of what I'm looking for tonight. I watch to throw dinner together with little to no shopping. So I either need to have it handy (like a can of tuna) or be able to grab it at the harris teeter around the corner.
    Oh yeah, I'm just giving you a point of reference should you wish to look into it for the future.
  • Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
    Really, what you want is some kind of guarantee of parasite destruction. If you can't find fish with that, you can freeze it for a couple of days to accomplish the same thing.
  • edited June 2010
    Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
    Really, what you want is some kind of guarantee of parasite destruction. If you can't find fish with that, you can freeze it for a couple of days to accomplish the same thing.
    Exactly. One would think that all you need is fresh fish, however fish can still contain parasites even if you just pulled it out of the water (especially fresh water fish). Talk with the fishmonger where you are shopping and ask what are their sushi-grade fish preparations.

    Another good source is this site. I've heard very good recommendations and they freeze all of their fish and one-day ship it to you in insulated boxes.
    Post edited by Andrew on
Sign In or Register to comment.