What did you have for dinner II?

#6,807
#6,807
JCHateSteve said:
I used to frequent Colonial Heights back in the day. It was the last of the old school ones left in kpt. The 2 remaining are the new smaller ones.
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Did the CH pizza hut close? Tried to order there the other night and couldn't get through, had dominos instead
 
#6,815
#6,815
VolNExile said:
I can’t make biscuits the way I like them, starting 20 or so years ago, while I cranked them out in my sleep as a teen.

Nothing beats homemade chicken broth, but if there’s a Trader Joe’s near you, check theirs out (not the low sodium version). It looks a bit like a high school biology experiment gone wrong (you sure can’t see through it), but great taste and plenty rich:
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We'll give it a try.
Low fat, but not low sodium.
 
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#6,816
#6,816
Go aeiou said:
We'll give it a try.
Low fat, but not low sodium.
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Well, I wouldn’t necessarily claim low-fat for this, lol. You’ll want to check the label (I have no idea.) But a lot of flavor is carried in fat, and how much broth is actually conveyed in a serving when it’s used as a cooking ingredient for 8 servings, as opposed to a bowl of broth? It’s one thing to eat the amount of fat in a 4-6 ounce (let’s all pretend our servings are that small) vs whatever’s in an eight of a meal of chicken cacciatore.

I like tiny indulgences, when I’m giving up gross (but wonderful) onslaughts. 1581289108619.gif I don’t want to be the oldest living person. I just want a happy balance between healthy and mmmm.
 
#6,822
#6,822
VolNExile said:
Pan-seared salmon with a soy sauce, brown sugar, lemon, and olive oil marinade (don’t tell @vollygirl ; I just can’t handle straight salmon) and roasted Brussels sprouts with grated Parmesan.
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Did y'all have a service for the salmon before it was cremated? I kid, I kid, but not really:p... hoping that was just the soy/ sugar caramelizing lol! BTW try that salmon or halibut with Sous vide then a 30 second pan sear. I did sous vide salmon the first time last month and Ill never bake it again. Soooo moist and med rare sorry off topic.
We had Venison shepard's pie piped with Parmesan whipped potatoes.
 
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#6,824
#6,824
bag12day said:
Did y'all have a service for the salmon before it was cremated? I kid, I kid, but not really:p... hoping that was just the soy/ sugar caramelizing lol! BTW try that salmon or halibut with Sous vide then a 30 second pan sear. I did sous vide salmon the first time last month and Ill never bake it again. Soooo moist and med rare sorry off topic.
We had Venison shepard's pie piped with Parmesan whipped potatoes.
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No, it was absolutely just the sugar (and soy.)

The flesh was still rosy-pink and juicy and flaked off when you looked at it! I didn’t start eating salmon until I was 60 or so, and I still need to creep up on it with some serious sweeteners to knock down the strong taste.

Your shepherd’s pie sounds wonderful!
 
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