Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Will hvae the traditional good friday meal tomorrow

Steak, beer and life of brian

in case you didnt know, sale of alcohol is not permitted in ireland on good friday (hotels & bone fide travelers excepted)

We had our annual Opening Day party yesterday. Mr. Scoutgal grilled Dodger dogs, we had more of those deviled eggs, potato salad, green salad, baked beans and chips and dip. It was a grand feast!

I've got a pizza dough resting for it's last time before I toss it and spin it and turn it into a pizza. Half with garlic and olive oil, half with red sauce. Sausage onions and black olives except for one slice with just cheese.

A caesar salad to start and New York Cheesecake with blueberry topping for dessert.

Tonight is a beef stew in the crock pot, salad and rolls. And yes, schlack-I made the stew with cut up red rose potatoes, carrots, onions, sliced mushrooms and parsnips with red wine and a nice thick gravy(American style)!

Try deep dish, in the unlikely event that you never did. I was raised on thin crust, brick oven pizzeria in the NE. I tried some no-knead deep-dish pizza recipe, and all I'll that I can say is . I first tried it a number of years ago, and I was disappointed; however, I wasn't in Chicago. I tried King Arthur's recipe a few months ago, and I'm now a believer. I used King Arthur's Perfect Pizza Blend flour.It was quite good.

Sounds absolutely terribe!

Planning pan fried (oven finished) duck breasts and wanted to do something fancy to go with them.

The starch will be pre-boiled half new potatoes fried in the duck fat while the meat is resting. Might have to buy in some extra fat for the taters.


Have been dying to try something with agar agar (watching too many masterchefs programmes) and was planning an orange and thyme jelly (orange juice & rind, some lemon juice, sugar and cointreau with some fresh thyme through it). Anyone have any experience doing something like this?

While im sure I'll get that right - eventually - the dish is probably a little dry as planned and will probably make a pan sauce from the duck drippings, but want it to compliment and not overpower the jelly. Any ideas?

Had a delicious meatloaf tonight:

MEATLOAF:

1 1/2 lb. hamburger (lean-extra lean)
1 c. oatmeal
2/3 c. milk or less
2 eggs
1/2 c. onions (optional)
3/4 tsp. salt
1/8 tsp. pepper


SAUCE:

3 tbsp. brown sugar
1/4 c. ketchup
1/4 tsp. nutmeg
1 tsp. dry mustard
1/2 tsp. sage

Mix meatloaf ingredients together in separate bowl (by hand works best). Mix sauce ingredients together; spoon works great. Make sure lumps are out and you double the sauce. Pour 1/2 to 3/4 of sauce into meatloaf and mix well. Put meatloaf into 9x5 inch loaf pan and pour remaining sauce on top. Bake 1 hour at 350 degrees. Let stand 5 minutes before serving.

Tonight I'm fixing everything to smoke baby back ribs tomorrow. I'm mixing a dry rub now. Tomorrow morning I'll fire up the smoker and then add 4 hickory chunks and 2 cherry. Then I'll smoke 6 points of pork ribs for about 4 hours, spraying with apple juice at around 3 hours. Just before they are ready I'll baste with Scott's North Carolina Vinegar Sauce. None of that sweet gloppy tomato based sauce for me, though my wife likes that crap. I'll baste her's with mustard based sauce, Carolina Treet or Maurice's Mustard BBQ Sauce from Columbia, South Carolina, or pronounced correctly, "Sou' Kalina."

IMHO eastern North Carolina BBQ is the original BBQ. Pork and or chicken.

Whatever I can't eat I'll just rub all over my face and beard so the aroma will be with me all day. ; )