What's For Supper?

Discussion in 'Food & Drinks' started by Sheldon Scott, Sep 11, 2015.

  1. Beth Gallagher

    Beth Gallagher Veteran Member
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    Homemade pizza and store-bought beer.
     
    #2521
    Last edited: Aug 3, 2020
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  2. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Hamburger steak rolled in beef and onion flavored spices, Mediterranean pouch of veggies, left over cabbage dish, okra.
    A tad off course but all was very tasty.
     
    #2522
  3. John Brunner

    John Brunner Very Well-Known Member
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    -Salad
    -Garlic bread
    -Homemade ravioli and marinara sauce
    -Cheesecake with sliced kiwi (the fruit, not the bird)

    I've got one serving of ravioli left. Time to make a new batch.
     
    #2523
  4. Al Amoling

    Al Amoling Veteran Member
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    We had delightful tuna salad subs form Amatos, a local Maine store.
     
    #2524
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  5. John Brunner

    John Brunner Very Well-Known Member
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    We were talking about these subs the other day.

    I once had leftover tuna steak from a restaurant, and decided to flake it and make tuna salad out of it. It tasted so good that I started buying tuna steaks at the grocery store specificaly to make tuna salad. It wasn't cheap, but it was delicious.

    Man, now I have a taste for tuna salad. Maybe I'll go hard boil some eggs.
     
    #2525
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  6. Beth Gallagher

    Beth Gallagher Veteran Member
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    Today it's beef and macaroni in the Instant Pot, garlic bread and salad.
     
    #2526
  7. Al Amoling

    Al Amoling Veteran Member
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    Ham steak and pickled beets
     
    #2527
  8. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Italian green beans, oven crisp bread chicken thighs cooked with spices peppers and onions with my homemade sauce with rice. Tasty.
     
    #2528
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  9. John Brunner

    John Brunner Very Well-Known Member
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    Tasty, indeed.

    Lots of good cooks on this forum.
     
    #2529
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  10. John Brunner

    John Brunner Very Well-Known Member
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    I bought a pre-made roast beef sub while I was at the grocery store this afternoon (hitting its Use or Lose date) and decided to not eat it so late in the day. So I'll take out the meat, heat it in some canned beef broth, toast the bun and use the broth as au jus. Maybe I'll add a slice of smoked provolone. Remaining broth shall get put into an ice cube tray and frozen for future use.

    Dinner is:
    -salad
    -French dip (loaded with horseradish)
    -Air-fried loaded potato bites
    -Fudgesicle
     
    #2530
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  11. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Tonights dine will be pan fried flounder, with a few USA wild caught shrimp hush puppies, and air fried Idaho French fries.
    Um....and he likes tarter sauce..If I.
     
    #2531
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  12. John Brunner

    John Brunner Very Well-Known Member
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    How can you possibly eat fried flounder without tartar sauce???
    And the shrimp always require cocktail sauce.

    Never the other way around. Never.
     
    #2532
  13. Beth Gallagher

    Beth Gallagher Veteran Member
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    We're having roast chicken, fresh asparagus, and some kind of potatoes this evening. I'm still thinking on the 'taters.
     
    #2533
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  14. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    I don't care for either....;)
     
    #2534
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  15. John Brunner

    John Brunner Very Well-Known Member
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    I find food likes and dislikes to be interesting.

    I worked for a guy who got so tired of trying to explain why he does not like seafood that he just started telling people that he was allergic. I mean, how do you explain to someone why you do not like a particular food? He was lucky, since it's a common allergy.
     
    #2535
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