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27 March 2006

Curiously hungry. What are you having for dinner tonight?
probably a sub from my corner deli: genoa salami, proscuitto, provolone, sweet peppers, oil&vinegar, salt & pepper. to be chased by a 6 pack of Silver Thunder malt liquor. Cause it's all cheap.
posted by jonmc 27 March | 15:07
Steak. This is assuming I feel like cooking and do not instead go grab a burger from Five Guys.
posted by mike9322 27 March | 15:10
Roasted red pepper and greek olive stromboli. Easy, and kinda cheap, with the stromboli crust being made from a 10" pre-made pizza crust in a tube.
posted by tr33hggr 27 March | 15:10
Chicken Chili Verde. I've made it before and it's very good. I need to start it actually in about half an hour or so.
posted by mygothlaundry 27 March | 15:10
I'll probably eat some noodles in a cup or something. I do have some delicious baked bread from my cousin.

Might also make a Mate Latte. Yum.
posted by selfnoise 27 March | 15:12
I need to marry a mecha woman. mainly since you all seem to know how to cook.
posted by jonmc 27 March | 15:13
I have little food in the house and it's raining so I'm not going shopping.
So - Pasta in tomato sauce with mixed veg and a sprinking of cheese.
posted by seanyboy 27 March | 15:13
My leftover lunch: half an egg salad sandwich, and some spinach soup.
posted by amro 27 March | 15:13
Roast chicken with a sage and lemon rub, wild rice and a salad.
posted by gaspode 27 March | 15:15
tuna chopped tomatos pasta garlic olive oil experiment.
posted by Divine_Wino 27 March | 15:19
Last night I made rice and beans with a mixture of different beans and a bunch of applewood smoked bacon, too much applewood smoked bacon it turns out, my house smells like a lumberjack.
posted by Divine_Wino 27 March | 15:20
tuna chopped tomatos pasta garlic olive oil experiment.

That was a the working title of this until the editors intervened, right? Gutless fuckers.
posted by jonmc 27 March | 15:22
(Lest I seem inhospitable--I haven't decided yet what I'm having for dinner, but I'm going grocery shopping so the possibilities are almost endless. Probably fish will be involved--maybe steamed fish packets with ginger and lemon?)
posted by Fuzzbean 27 March | 15:23
I'm not having dinner but for lunch I had leftover cooked pasta tossed with olive oil, lemon juice, basil, crushed red pepper (lots!), parmesan, and garlic (lots!) and mushrooms sauted in butter and lemon juice.

As cheap as jonmc's sub, honest!
posted by WolfDaddy 27 March | 15:26
Throw in some chickpeas, Divine_Wino, and caramelize yer onions; grind up some rosemary with yer garlic... At the end toss in diced cucumber and it's like a warm salad, multitextural and juicy.
posted by Hugh Janus 27 March | 15:26
I don't get planning meals. I eat what I want of what I have when I'm hungry. I get that MomsOrDads could have a dinner planning reflex, but I don't understand. . .how do you know what you'll want? What if you want something else? Go with the plan, or change up?
posted by rainbaby 27 March | 15:27
...okay so lunch wasn't as filling as I thought it would be so now I'm having some hummus--garlic and lemon and red pepper--with some Triscuit crackers, rosemary & olive oil flavor.
posted by WolfDaddy 27 March | 15:31
Rainbaby--I plan meals cause I'm fundamentally lazy. Really. If I sit down on the weekends and plan out dinner for the week, I can go shopping *once*, get everything I need, and then not need to worry about what to make when I get home.

Sometimes I change my mind or decide on something else, but I keep staples in the freezer and fridge for such occurances.

The two facts that I pretty much infinitely prefer something I make myself to just about anything I can buy at a store or restaurant, and the fact that I hatehatehate grocery shopping pretty much necessitate the planning.
posted by Fuzzbean 27 March | 15:34
rainbaby - yeah, I'm like Fuzzbean. Also I am incredibly incredibly obsessive about not wasting food, so I plan my meals for the week, and buy perishables (just enough) so our fridge is empty by Saturday morning. Seriously, I make a list and put it on the fridge of every meal for the week.

And if we don't feel like it? Bad luck, we just suck it up and eat it anyway.
posted by gaspode 27 March | 15:38
ummm if i'm not deadtired when i get home i'll make hoppin' john! if i am tired leftover tomato gravy and biscuits.....

although i have a headache right now so maybe nothing....
posted by Mrs.Pants 27 March | 15:41
i semi-plan meals so i can have the stuff needed on hand. i mainly rotate the basic eats i always make but since i mainly use fresh vegetables it helps to have a vague idea of what i might cook during the week.
posted by Mrs.Pants 27 March | 15:42
South American tomato/squash/zucchini stew with cornmeal dumplings. Seasoned with cinnamon, cumin, garlic, jalepenos, and CILANTRO!

Wine. Pot. Chocolate.

I have to plan ahead too. I usually cook major amounts of food on the weekend and eat it all week.
posted by Specklet 27 March | 15:43
I'm going out for pizza and beer, most likely to either this joint or this joint. One has better pizza, but the other has better beer.
posted by box 27 March | 15:43
FIVE GUYS IS SO GOOD!
posted by Hugh Janus 27 March | 15:44
Specklet, that sounds amazing.
posted by gaspode 27 March | 15:50
Mushroom soup
Chicken a la King
Plain Boiled Rice
French Beans
posted by grouse 27 March | 15:52
The lunch I never got around to eating- Mac n Cheese!
posted by ThePinkSuperhero 27 March | 15:53
I want what Specklet's having. Sounds delicious.

But I wouldn't want it if she wasn't there eating with me. That would be taking food from the mouth of a babe.

Couldn't have that.
posted by Hugh Janus 27 March | 15:53
specklet : recipe!
posted by Mrs.Pants 27 March | 15:54
Going to a hibachi restaurant for two friends' birthday. Yum.
posted by King of Prontopia 27 March | 15:58
Leftover spaghetti. I fear I'm consuming too many carbs, but am broke so I can't buy chicken or any other meat from the supermarket to do meat over greens sauteed in olive oil. So it's starch, carbs and more starch and carbs for me until the coming weekend, where I will buy some chicken for my favorite chicken recipe meal of all time.
posted by TrishaLynn 27 March | 16:23
I'll bite!

TrishaLynn, what's your favorite chicken meal of all time?
posted by Hugh Janus 27 March | 16:27
Whatever Chef and the Garde Mange make for us. Usually 10-15 plates make up family meal. The most common are: flat iron steak, mussels, potato wrapped blue nose seabass, tuna tartare, roasted chicken, endive and escarole salad, fresh cracked crab over greens and grilled asparagus. Maybe some creme brulee or flourless chocolate cake, if anyone's inclined.
posted by Frisbee Girl 27 March | 16:29
*seethes with envy at da Fris*
posted by jonmc 27 March | 16:32
Hugh, totally. I am afraid I am addicted. In fact, the only thing stopping me from going over there right now to get a burger is the fact that I have to pass through a very high-traffic area of town at rush hour to do it.

Guess I'll suffer with my steak...
posted by mike9322 27 March | 16:32
And mgl, that chicken chili verde looks tasty!

On preview: jmc, you'll never find me complaining about my meals. For real.
posted by Frisbee Girl 27 March | 16:34
Tonight I feast on bread and beer. It's all a man needs, really.
posted by cmonkey 27 March | 16:43
Are you in Alexandria, mike9322? My brother lives three blocks away from the Five Guys near Old Town (on Fayette?).

The burgers are spectacular, but I'd go there for the fries if that was all they served.
posted by Hugh Janus 27 March | 16:49
Virginia Beach. They just opened a few franchises down here and they will be singlehandedly responsible for me gaining back the 20+ pounds I lost last year.
posted by mike9322 27 March | 16:51
My waistline is glad they haven't expanded this far north.
posted by Hugh Janus 27 March | 17:01
Specklet’s South American Stew With Cornmeal Dumplings

(This is kind of off the top of my head, so amounts are approximate.)

4-5 T olive oil
1½ large yellow onions
5-6 cloves minced garlic
¾ tsp cinnamon
¾ tsp cumin
¾ cup diced jalapenos
1½ lbs winter squash
1½ lbs zucchini
1½ quarts cooked, whole tomatoes
5-6 T chopped cilantro
¾ tsp salt
¾ tsp sugar
1½ cups water

1 cup white flour
¾ cup cornmeal
1 egg
1 tsp baking powder
½ tsp salt
2½ T melted butter
½ cup light cream

-Heat up olive oil over med-low heat in big soup pot.
-Dice onion and sautee until clear.
-Add garlic, spices, and jalapenos and cook for a minute or two. This smells fantastic.
-Add chopped and peeled squash, diced tomatoes and their liquid, and the water.
-Simmer gently for an hour.
-Add sliced zucchini, cilantro, and sugar.
-Simmer for five minutes only. This gives you just enough time to mix up the dumpling batter.

-Mix dry ingredients.
-Beat cream and egg.
-Mix together.
-Add melted butter and stir until smoove.

-Gently drop tablespoons of batter into GENTLY simmering soup. Give ‘em some room to expand.
-Cover and GENTLY simmer for 20 mins.
-Devour.

Serves 6-8. Good leftover.
You can add chicken if you want.

Hugh, I have leftovers. Come over now.
posted by Specklet 27 March | 17:31
Leftover penne and mushroom-olive-sausage sauce, maybe some bread. Whatever I can scrounge up, really.
posted by casarkos 27 March | 17:33
sounds great specklet! i'm gonna try to cook it this week!
posted by Mrs.Pants 27 March | 17:35
drools slightly over specklet.
oh,
and that recipe sounds mighty nice too.

*rimshot* sigh.
posted by seanyboy 27 March | 17:35
Yay, Mrs. Pants! let me know how it turns out.

seanyboy, you can come over for leftovers too. *wink*
posted by Specklet 27 March | 17:47
I'm going to try my hand at making chicken makhani.

I don't know if it will work.
posted by kellydamnit 27 March | 18:39
I made burritos.
posted by sciurus 27 March | 19:11
cornmeal dumplings. What a great idea. I have a bad cold, if I have enough energy, I'll make pasta with peanut sauce. If not, a frozen dinner or another can of soup. In a perfect world, the Thai restaurant would deliver me some Tom Yum soup.

Fris, do you live in a restaurant? Yowsah.
posted by theora55 27 March | 19:17
Nothing. Once again, I went through the entire day without eating. Anyone wanna come take care of me?
posted by Eideteker 27 March | 19:52
Cheese broccoli casserole, but I added mushrooms too. Mmm, mushrooms.
posted by heatherann 27 March | 20:03
My Monday usual: Teriyaki chickena and Tonkatsu with rice (no salad) and a Coke from the joint up the street.
posted by black8 27 March | 23:00
I ended up making fish packets (grey sole fillets, tomatoes, lemon juice, ginger, cayenne, and salt), and ting choy (baby bok choy, ginger, mustard, olive oil, pumpkin seed oil, and sesame oil). It was crazy tasty.

And then I bought more-or-less fixin's for Specklet's soup. Cause DAMN that sounds good.
posted by Fuzzbean 27 March | 23:45
Chicken Chili Verde

Chicken Chile Verde

I'll grin and bear it when people outside of New Mexico spell it as "chili", but the name of a recipe (and an ingredient) that's specifically New Mexican? Also, the comparison to Texas chili with beans is spurious. Our chile verde used as a sauce in various dishes is distinct. It's also eaten by itself, but only when it's good and I've only really seen it available alone in smaller hispanic northern towns.

Please don't put jalepenos in that. It's probably hard to find hot anaheim chiles outside of New Mexico, but I personally think that jalepenos are popular because Texans think that the only quality that matters in a chile is how hot it is. Jalepenos are not very tasty chiles, and they're overhot because of it. (The extremely hot habanero is a notably good and strongly flavored chile.)

This variety of chile is relatively native to this area. The reason it's called "Anaheim" has to do with modern agriculture and the specific superior strains that were developed at various agricultural colleges (but mostly at NMSU).

We put green chile on everything here, it's a staple. There are no fast food places, even in Albuquerque, even McDonald's, that you cannot get green chile for your burger. Or on your pizza. My mom and her husband in Kansas City regularly have other people, and themselves, bring an extra suitcase full of good frozen Hatch green chile. Or, in roasting season, freshly roasted chile. One of my great joys in moving back here was the ubiquity of green chile.
posted by kmellis 27 March | 23:57
...and I just looked more closely at that recipe. You shouldn't chop fresh green chiles. Instead, you should roast them in your oven until the skin browns and blisters, then remove the skin and the inner stem, and then chop them. You'll "burn" you hands painfully if you skin them barehanded.

The roasting is important, both the heat and flavor of the chile is notably different, and much better.
posted by kmellis 28 March | 00:00
Also, the comparison to Texas chili with beans is spurious

THANK YOU! When we moved from Texas to New Mexico when I was a lad, one of the first things I did was to order a "chili burger".

What I got was a "chile burger" and it ruined green chiles for the rest of my life. Never have been able to get a taste for them, which is sad because damn sometimes a chile relleno looks GOOD.
posted by WolfDaddy 28 March | 00:29
music from weretable to you || Nikki Sudden, RIP

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