What's for dinner, Monday, Aug. 4th?

[pinto]

[pinto]

1. I think I'm going to stir fry left over Szechuan beef, mixed veggie combo and rice.

Quick 'n hot, just to brown the rice and get everything incorporated.

[fizzgig]

2. more of last night's pork roast

started it on the smoker, finished it in the crock pot with a batch of my bbq sauce and it was sooooooooo good. maybe roasted beets and carrots on the side.

[pinto]

3. Kudos. I'm looking for a time to have a get-together at my house. Pork roast will be the deal.

A whole roast is way too much for me. But I'm picturing a couple of tables out on the yard and a whole range of plates (I'll do the main dish, the rest is a group event.)

[fizzgig]

4. that sounds lovely

i'm hoping to get the living room rearranged by the end of the summer so we can have guests again. the current setup isn't conducive to company.

[greatauntoftriplets]

5. Pan-fried pork chop.

Corn on the cob.

[livetohike]

6. Roasted Lima beans/green olives/garlic, tabouli and pita

[Erich Bloodaxe BSN]

7. More stuffed peppers from one of the local organic farmstands.

They might not be quite as 'pretty' as store bought, but they taste a heck of a lot better.

[Galileo126]

8. By default: wonton soup

I swear, I really thought I had a 1/2 pound of frozen shrimp in the freezer. I was planning on a shrimp stir fry.
(You know what's that is like... you spend the day thinking about how you are going to make the dish you want. When you get home from work, open the freezer and .... NOOOOOO!)

Fortunately, I froze a batch of pork+shrimp wantons. So, the stir fry veggies will go into the soup along with the wontons.

<whew> Catastrophe narrowly averted.

[fizzgig]

9. how'd the pasta come out?

inquiring minds and all that.

[Galileo126]

10. Not as good as I hoped

I mixed 1 cup semolina and 1 cup AP flour, and 2 eggs, with some salt and olive oil... and a few table spoons of water.

The pasta roller worked great! My mix? Not so much.... it was"mealy", and when I ran through the roller, it broke apart. It wasn't a uniform sheet. Ugh.

You kids who know how to make your own pasta...what am I doing wrong?

I like the new gadget. But the mix was all wrong.

<help>

[fizzgig]

11. i hosed a batch of dinner rolls last night

i think i had the wrong yeast.

[pinto]

12. The basic I was shown - 1 cup flour to 1 egg, no oil. Water if needed to keep pliable. Oil to finish

"Volcano" style. Mound the flour on the table, scoop out a cavity. Add the eggs. Some salt. Some herbs if you want a twist.

Turn all in and mix, turn by hand. Turn again. Turn again. Add some water. Not much, just enough to keep it good and pliable and moist. If it doesn't mix well, add more water.

When done, flatten out and coat with olive oil, both sides. Cut into roller lengths. Brush with oil again before running the dough through the roller.

(aside) Everything should be cold or room temp - eggs, water, flour, etc. It makes for a firmer pasta.

[Galileo126]

14. I think I'll skip the semolina next time

Yes, 1 cup flour to one egg... And I did the volcano method. After mixing everything, I left it rest in the fridge after wrapping in plastic wrap and coating the ball in olive oil. All was at room temp, too.

But I never worked with semolina before. Maybe that is the source of the mealiness?

Anyway, try try again. Flour is cheap, thankfully.

[NJCher]

13. late night dinner

I teach until late, so was tempted to skip dinner but got to thinking what a pain it would be to get hungry and have to come up with something in the middle of the night.

So I had a Morningstar griller, which is a veggie burger, on a slice of low-carb bread with melted cheddar, red onion, romaine lettuce, and mayo. It so hit the spot!


Cher