What did you have for dinner II?

[Tin Man]

I agree. I’d have bought mild if they’d had it.

My hope is that, even if Ingles filed it in the Indian food section, it meshes with Japanese (not Indian) curry. The box has Japanese lettering on it. Japanese curry is a lot calmer than Indian or Thai.

Or so I’ve read!

Hey, Greek yogurt can help. I keep some in the fridge, eat it regularly.

 

[joevol33]

Wendy's chilli

 

[VolNExile]

You know, normally I might get a bit cranky (at myself) at seeing dirty dishes after dinner.

BUT,

If late September monsoons required cooking flank steak inside in a cast iron skillet,

AND

If the steak had a nice rub that involved a lot of ground black pepper and olive oil, plus a ton of other steak rub,

THEN

It’s pretty wonderful to walk into the kitchen late at night and smell all that.

* sniff sniff *

 

[bag12day]

roasted heirloom tomato with mozzarella and Parmesan, pan seared salmon and garlic butter sea scallops with a side salad . We were busy canning scuppernong jam and jelly tonight so needed something fast.

 

[VolNExile]

View attachment 310300roasted heirloom tomato with mozzarella and Parmesan, pan seared salmon and garlic butter sea scallops with a side salad . We were busy canning scuppernong jam and jelly tonight so needed something fast.

Tell me again where you live?

Postal address and GPS coordinates will be fine.

 

[Vjcvette]

View attachment 310300roasted heirloom tomato with mozzarella and Parmesan, pan seared salmon and garlic butter sea scallops with a side salad . We were busy canning scuppernong jam and jelly tonight so needed something fast.

Nice......

 

[bag12day]

Tell me again where you live?

Postal address and GPS coordinates will be fine. View attachment 310303

We right beside the dirts too rocky by far lol. north central North Carolina But I can honestly say anyone that posts in the dinner thread regularly would be welcome at my place anytime. I really wish we still had the private message feature ( at least I think it’s gone).
Funny story as most in this thread know I own a Bbq restaurant and It’s over an hour from where I moved a few years ago so I don’t go down much as I have an excellent manager and staff. Well the itch happened and I just bought another one closer to my house. After being a caregiver for my dad with Alzheimer’s for the past 4 years passed in April I needed something else to do and a dear friends of mine for 20 years needEd a break from owning a restaurant to raise their kids. Timing was right for me and the wife Who retired After 30 years from pharma industry. We have been down at the new place getting to know the staff and regular customers all last week . This is just a small family type country place in a small town so every body knows everybody Kind of like cheers without the bar ( and we do have a norm) lol. My son and daughter in law just built a house there about 3 miles from the place so it works for us.

I mentioned to one of the regulars, As he was finishing breakfast,that I didn’t have enough scuppernongs, which I usually make jelly with, to do much with this year and he said I never liked them things and I got a ton of them. I said next time you come up bring me a small bag of them And I’ll do something for you. He came back for lunch that day with a gallon bag of them. I went into the kitchen and much to my two cooks chagrin I went over and found a pork loin in the fridge and pounded out a couple of cutlets and breaded them in panko and pan fried them. I had reduced the scuppernongs peels and juice down to a syrup with some orange zest and Orange juice and drizzled that over it and served it with butternut and pumpkin roasted with sage. He said that was the best meal he’d ever had made from something he didn’t think he liked. He showed back up the next morning for breakfast with two 5 gallon buckets of grapes and asked if I would be so kind as to make him a jar or two of jam or jelly with them sorry arse grapes And I could have the rest....so Ive been busy.

 

[JCHateSteve]

I agree. I’d have bought mild if they’d had it.

My hope is that, even if Ingles filed it in the Indian food section, it meshes with Japanese (not Indian) curry. The box has Japanese lettering on it. Japanese curry is a lot calmer than Indian or Thai.

Or so I’ve read!

Even there hot isn't very spicy. You should be fine.

 

[VolNExile]

We right beside the dirts too rocky by far lol. north central North Carolina But I can honestly say anyone that posts in the dinner thread regularly would be welcome at my place anytime. I really wish we still had the private message feature ( at least I think it’s gone).
Funny story as most in this thread know I own a Bbq restaurant and It’s over an hour from where I moved a few years ago so I don’t go down much as I have an excellent manager and staff. Well the itch happened and I just bought another one closer to my house. After being a caregiver for my dad with Alzheimer’s for the past 4 years passed in April I needed something else to do and a dear friends of mine for 20 years needEd a break from owning a restaurant to raise their kids. Timing was right for me and the wife Who retired After 30 years from pharma industry. We have been down at the new place getting to know the staff and regular customers all last week . This is just a small family type country place in a small town so every body knows everybody Kind of like cheers without the bar ( and we do have a norm) lol. My son and daughter in law just built a house there about 3 miles from the place so it works for us.

I mentioned to one of the regulars, As he was finishing breakfast,that I didn’t have enough scuppernongs, which I usually make jelly with, to do much with this year and he said I never liked them things and I got a ton of them. I said next time you come up bring me a small bag of them And I’ll do something for you. He came back for lunch that day with a gallon bag of them. I went into the kitchen and much to my two cooks chagrin I went over and found a pork loin in the fridge and pounded out a couple of cutlets and breaded them in panko and pan fried them. I had reduced the scuppernongs peels and juice down to a syrup with some orange zest and Orange juice and drizzled that over it and served it with butternut and pumpkin roasted with sage. He said that was the best meal he’d ever had made from something he didn’t think he liked. He showed back up the next morning for breakfast with two 5 gallon buckets of grapes and asked if I would be so kind as to make him a jar or two of jam or jelly with them sorry arse grapes And I could have the rest....so Ive been busy.

That is awesome. What an opportunity to present itself at your door!

We’re in AVL, and we just got back from 4 days on Holden Beach, so you’re right in the middle.

Sorry again about your dad. My mother just turned 93 with vascular dementia (no emotional issues, but literally cannot remember anything from 5 minutes ago), and my MIL is 96 with Alzheimer’s and maybe recognizes my husband 50% of the time. It’s hard on everyone.

We (OK, I) are/am making noises about planting native grapes for jelly and for looks. Hey, it could happen!

 

[ArdentVol]

repeated bowls of chickenand noodle soup ..... result of week of spicey stuff

 

[Tin Man]

Tell me again where you live?

Postal address and GPS coordinates will be fine. View attachment 310303

You and I will meet and caravan together.

 

[Tin Man]

We right beside the dirts too rocky by far lol. north central North Carolina But I can honestly say anyone that posts in the dinner thread regularly would be welcome at my place anytime. I really wish we still had the private message feature ( at least I think it’s gone).
Funny story as most in this thread know I own a Bbq restaurant and It’s over an hour from where I moved a few years ago so I don’t go down much as I have an excellent manager and staff. Well the itch happened and I just bought another one closer to my house. After being a caregiver for my dad with Alzheimer’s for the past 4 years passed in April I needed something else to do and a dear friends of mine for 20 years needEd a break from owning a restaurant to raise their kids. Timing was right for me and the wife Who retired After 30 years from pharma industry. We have been down at the new place getting to know the staff and regular customers all last week . This is just a small family type country place in a small town so every body knows everybody Kind of like cheers without the bar ( and we do have a norm) lol. My son and daughter in law just built a house there about 3 miles from the place so it works for us.

I mentioned to one of the regulars, As he was finishing breakfast,that I didn’t have enough scuppernongs, which I usually make jelly with, to do much with this year and he said I never liked them things and I got a ton of them. I said next time you come up bring me a small bag of them And I’ll do something for you. He came back for lunch that day with a gallon bag of them. I went into the kitchen and much to my two cooks chagrin I went over and found a pork loin in the fridge and pounded out a couple of cutlets and breaded them in panko and pan fried them. I had reduced the scuppernongs peels and juice down to a syrup with some orange zest and Orange juice and drizzled that over it and served it with butternut and pumpkin roasted with sage. He said that was the best meal he’d ever had made from something he didn’t think he liked. He showed back up the next morning for breakfast with two 5 gallon buckets of grapes and asked if I would be so kind as to make him a jar or two of jam or jelly with them sorry arse grapes And I could have the rest....so Ive been busy.

VNE & I could harvest scuppernongs or other soft labor in exchange for a spell of room & board...

 

[Tin Man]

That is awesome. What an opportunity to present itself at your door!

We’re in AVL, and we just got back from 4 days on Holden Beach, so you’re right in the middle.

Sorry again about your dad. My mother just turned 93 with vascular dementia (no emotional issues, but literally cannot remember anything from 5 minutes ago), and my MIL is 96 with Alzheimer’s and maybe recognizes my husband 50% of the time. It’s hard on everyone.

We (OK, I) are/am making noises about planting native grapes for jelly and for looks. Hey, it could happen!

I understand vascular dementia. My mother’s “spells” (TSIs) have progressed to greater confusion in the past few years.

 

[bag12day]

VNE & I could harvest scuppernongs or other soft labor in exchange for a spell of room & board...

Well as they (Almost say Similar to football time in tenn... ) “ it’s almost turkey killing time in North Carolina!” We have 25 heritage and broad breasted bronze and white birds that need plucking soon. Y’all hurry up!

 

[JCHateSteve]

Moto Japanese

 

[ButchPlz]

German-ish style pork chops with mustard pan sauce, roasted veggies and a tasty beer.

 

[joevol33]

Chicken stir fry

 

[bag12day]

Special I whipped at my new restaurant with one of my cooks. Called it Scott’s chicken ( my cooks name) and consists of chicken tenders floured and sautéd in butter with a pino Grigio, mushroom, and heirloom grape tomatoes sauce served over garlic mashed taters and your choice of side. Dang delicious And yes it’s what I had for lupper . He was impressed the old Man could cook! Tomorrow imma show him prime rib proper mid rare.

 

[joevol33]

Zaxbys

 

[JCHateSteve]

Did a chicken on the rotisserie.

 

[Ace]

Italian spaghetti

 

[VolNExile]

So I shamelessly stole this, and it was AMAZING. I baked the chicken, and it was overcooked, because with all my careful planning, I didn’t factor in the time for the rice. <facepalm> Next time I’ll do better, but wow, this was so good! I had never heard of Japanese curry before.

You were right, the mild moderate wasn’t fiery at all, other than a nice opening of the sinuses. Next time I’ll try the hot.

Thanks for posting this the other day! We now have another cool-/ cold-weather meal.

Katsu CurryView attachment 309975

 

[JCHateSteve]

So I shamelessly stole this, and it was AMAZING. I baked the chicken, and it was overcooked, because with all my careful planning, I didn’t factor in the time for the rice. <facepalm> Next time I’ll do better, but wow, this was so good! I had never heard of Japanese curry before.

You were right, the mild wasn’t fiery at all, other than a nice opening of the sinuses. Next time I’ll try the hot.

Thanks for posting this the other day! We now have another cool-/ cold-weather meal. View attachment 310799

It's great stuff, I'm glad you liked it so much. It's definitely a favorite here.

 

[Tin Man]

Sesame chicken, steamed rice, beef & veggie lo mein, mint chocolate chip ice cream

I worked all day cleaning out my mother’s storage locker (a metal oven focusing the sun’s heat on a clear, humid 88 degree day). I earned my dinner.

 

[bag12day]

Had my first drink in a longgggggg time with the wife... a Tennessee legend creme brûlée moonshine mix she drinks and it sounded good. She poured it into my one of my grandfathers highball glasses from the 60s/ 70s ? I remember them being behind his bar in Knoxville when I was a little boy. Good memories...