What's for Supper?

[Jacko]

Originally Posted by bearcat

My very first business lunch with a client, I was 22 at the time, I decided to impress them by ordering what I thought was their recommended special. I looked at the sommelier and with a serious face, one that showed my vast knowledge and experience with wine, ordered a bottle of their Chateaubriand. I had no idea that it was steak. Fortunately they all laughed and the story became legend. I got the account and still get teased by them to this day.

Ha! Love that!

[CharlieBoy]

Originally Posted by CharlieBoy

A wise old Mexican friend once told me: "When deciding on where to have dinner in the Mexican countryside, make sure there are dogs about..."

Originally Posted by Uno

When I was a boy, I would go to Tijuana with my best friend and his parents quite often. They were from Tijuana. I would always buy the tacitos from the little stands. (10 for A dollar! With some guac and salsa on the side.)

Cesar's mom would always say. "You shouldn't eat those ninio! Do you see any dogs around?!" I would always say back. "I don't care. They are GOOD!" I ate hundreds of those things over the years. Cesar never ate a single one.

Exactly! and to finish the quote, "...for if there aren't any dogs about, then where are they?"

That quote has come to mind many many times out in the country there. It has served me well- I think.

[Seakony]

RIBS!!!! a friend brought me some dry rub and sauce from the Rendevous in Memphis.

[BonnyW]

Puttanesca y ensalade.
Puttanesca has a great history...the sauce is named for the ladies of the night that placed bowls of it on their windowsills to entice men to visit to their bordellos.

We had it a couple of nights ago truly traditional, but tonight I just had to add a little hot spice to it Either way...really good...

[CharlieBoy]

Chicharones!



Oh wait, that's breakfast. Sorry! Never mind. As you were.

[Ranger]

Breakfast in Playa......

[Skiptown]

Using up the last of a beef roast for hot roast beef sandwhices with a great beef gravy.

[Ranger]

Originally Posted by Skiptown

Using up the last of a beef roast for hot roast beef sandwhices with a great beef gravy.

Love Roast Beef sadwiches, gravy. toast the roll? we would use an onion roll.

[Brent & Kim]

beer with Jambalaya this evening. One night with the wine is plenty.

[user 6507]

I wanted fresh walleye tonight but they did not cooperate.

I will therefore open a jar of beef which I pressure canned last fall and make some stroganoff. It looks like a lab experiment but is actually quite good when doctored. I will have to decide on beets, tomatoes, cukes, chard, corn, etc. from the garden. I am thinking fried green tomaters too....

[bearcat]

Originally Posted by StephenB

I wanted fresh walleye tonight but they did not cooperate.

I will therefore open a jar of beef which I pressure canned last fall and make some stroganoff. It looks like a lab experiment but is actually quite good when doctored. I will have to decide on beets, tomatoes, cukes, chard, corn, etc. from the garden. I am thinking fried green tomaters too....

I hope it tastes better than it sounds. Never heard of a jar of beef before.

[user 6507]

Originally Posted by bearcat

I hope it tastes better than it sounds. Never heard of a jar of beef before.

You can pressure can anything including beef, poultry, sea food....etc. It does taste very good, but it needs help.

The advantage to pressure canning is-no refrigeration needed. Great to take camping etc.

[bearcat]

Originally Posted by StephenB

You can pressure can anything including beef, poultry, sea food....etc. It does taste very good, but it needs help.

The advantage to pressure canning is-no refrigeration needed. Great to take camping etc.

I am not sure why I can't get the image of Spam out of my head.

[Rissask]

my mom cans chicken...or used to. And fish!

blech! I can't do it.

[Uno]

Originally Posted by bearcat

I am not sure why I can't get the image of Spam out of my head.

A friend of mine cans venison, tuna, and kokanee salmon. All fantastic! Used in a noodle or rice casserole, outstanding winter time comfort food.