What's for Dinner, Thurs., Aug. 24, 2017

[NJCher]

Salad with red pepper, tomatoes, cucumbers, and red onion topped with sweet onion dressing and dried red pepper crunchies (Aldi makes 'em--really good).

Shrimp with pasta. The sauce is creamy.


Cher

[Yonnie3]

1. TJ is grilling

I am staying out of the way.

Steaks, corn on the cob, cabbage, potatoes. I don't know if it is all going on the grill though.

I have trash and recycling duties this evening, and it is all out already.

[Galileo126]

2. Chicken gizzard stew

I made this about 2 weeks ago, and froze the remainder. I must say, (a) it's better as a "leftover" and (b) freezing additionally tenderizes the gizzards. Even after the 2-hr initial simmer. (Note: the veggies didn't fair as well during freezing - I add raw veggies to the stew in the last 1/2 hr to have some crunch - but even the veggie "mush" became a wonderful part of the sauce.)

Yeah, I'd make a lousy microbiologist, so I'll stick to astrofizz.

OK - planning for tomorrow: French (Canadian) meat pie. Got the pork and beef thawing. More tomorrow.

[pansypoo53219]

3. i took a plane trip out of stockholm in 03. best airplane food ever.

i finally figured out how to make it BETTER last summer. of course butter frying the chicken much better. eat w/ pasta.

sauce. 1/2 small can of tomato paste. 1 bell pepper. that sauce was fine, but i added onion & celery(or celery seeds) and 1 cup or so cherry tomatoes. halved. i added a shake of cayenne pepper + 1/2 tsp thyme. pepper to taste. 1/4 or so water. TBS or to taste sugar. br or wh. cook the sauce about 1/2 hr.
been using frozen bell pepper, fresh better. i like the veg al dente. cept the toms.

i am sure it would work w/ pork or beef as well.

[BigmanPigman]

4. Leftovers from last night.

Cow heart stuffed with mushrooms, bacon and onions in a vinegar sauce. Cow heart is under used (is that even a term?) by most people. It is easy to cook, cheap, high in protein, and almost fat free as well as tasty. You can even tartar it.

[Galileo126]

5. Ssshhhhhhh!!!

(Don't tell people this! If everyone catches on, the price will spike!!!) This happened locally (for me) with beef tongue. What used to cost $2/lb is now $7/lb.