Geez buddy, what did I tell you about the lobster! :DQuote:
Originally Posted by costactc
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Geez buddy, what did I tell you about the lobster! :DQuote:
Originally Posted by costactc
Over to the family cottage this eve and dinner with siblings. Taking rolls and a salad and the rest is a surprise. lol
Pizza at the Cast Party tonight from the pizzeria voted best in the HV! (+ a little BYOB)
7 lb roasting chicken in the oven with all the fixings.
That is a big chicken.I guess it's a Keapon(maybe I spelled it wrong).Reminds me of "Foghorn Leghorn"!
We're having leftover:Bouillie,ribs, whatever there is,we cleaned the fridge and the standing freezer.
Slow Q'ed jerk chicken,grilled mixed veggies (you name it), served on a bed of mixed rices..mmmmmmmm.......
So I tried a new kind of pizza... Salad Pizza. I know, it doesn't sound all that appetizing. But point of fact: it's DELICIOUS!
Apparently, it was kind of an accident. The pizzeria started offering it and it's one of their biggest sellers. After trying it today, I'm sold!
chicken curry over rice...
Simple dinner tonight. Penne with home made meat sauce.
Capon is what they call them in Quebec but a roaster every where else.Quote:
Originally Posted by marcelect
Tonight it's Chinese style side ribs and chop suey.
Do tell how to make this meal please.:thumbsup:Quote:
Originally Posted by costactc
I am asking the same question Costact!That souds like a hit...unless you are ordering in!Quote:
Originally Posted by Anubis
Tonight is spaghetti with my meat sauce,same as Anubis!
A slap of side ribs cut up like spare ribs you would order in the oven with dry garlic sauce, need to be in for at least 2 hours so they become tender. Chop suey with bok choy and other veggies.Quote:
Originally Posted by Anubis
Between my wife and I we both like to cook so ordering in doesn't happen often in our abode.Quote:
Originally Posted by marcelect
So would this be a jar of VH or simular dry garlic sauce?Quote:
Originally Posted by costactc
That's correct.Quote:
Originally Posted by Anubis
Ok so I slap the sauce on them but do you flip the ribs after about and hr?
Make sure it's covered with foil for the first hour and put some water in at the start- 350. After the first hour drain the excess liquid and remove the foil and raise temp to about 380- stir them up occasionally and let em go. Easy as cake and so tasty.Quote:
Originally Posted by Anubis
I think you can get mild,medium or strong.I like medium.Quote:
Originally Posted by Anubis
Bonus, wifey has some time on her hands so she's stirring up chicken fried rice as well with left over chicken from yesterday.
Toss an egg roll in there and you're a full out chinese dinner.:thumbsup:Quote:
Originally Posted by costactc
shake & bake pork chops, mashed potatoes and a fresh loaf of bakery bread...
Venison meat loaf....with canned corn and boxed mashed potatoes...LMAO
Tacos from hell!!!!!!!!!!!Fresh tossed greens,and MEGA beers to extinguish the fires.
Tonight will be BBQ Tri Tip, mashed potatoes and mixed veggies. I’m so glad tri tip is on sale so I can buy it and freeze it
Roasted chicken with a Ceasar's sallad.Apple pie.
Good old Toonie Tuesday.:thumbsup:
16oz T-bone steaks on the grill with a caesar salad.
Still working on that pig/hog we quartered. Tonight is 1/2 slab ribs slow roasted (marinated) on the grill as we speak, papas (potatoes) and a lettuce salad with pineapple, papaya, and mangas (mango). Y (and) cervezas muchas fria (very cold beer).
Thick ace pork chops marinated in red wine and seasoning...Fresh corn from the farmer and baked spuds..Oh and mucho la cervasa's...Saludos!!!!!
Bangers and mash.
Looks like cabbage rolls tonight.
Grilling some bone in chicken thighs with local corn while it lasts.
Bone in chicken things?LOL,I don't think you will last that long!
Big AAAAAAA T-bones tonight with all the trimmings and beer now and little vino with the beef.We have a visitor and we will show her that we eat and drink good.
Sounds like mission accomplished!Quote:
Originally Posted by marcelect
Dude thats thighs not things.Quote:
Originally Posted by marcelect
lol..thighs, spy's, rye's....... he he......Quote:
Originally Posted by costactc
All day brekfast tonight at pandr's.
Bacon, eggs, baked beans, homefties and a cuccumber salad.
Toninght is bonless turkey breast with mashed potatoes and gravy with stove top stuffing and baby carrots.
Baked whitefish, veggie fried rice, corn on the cob and watermelon wedgies this eve.
Huge special at Loblaws in Quebec so I picked up some lobster for tonight.