What's for dinner?

Stouffer's Yuppie Chow here. :)

(Really don't have the time to really cook much anymore.)
 
Sherm, Chef calls foul, according to your plan you've just cooked your shrimp for 45 minutes. That is about 40 minutes too long.
 
sherm said:
I'll have to try it, it must be the "Leica" of the asparagus family because the last time I saw it I think it was $4.99 lb..........:D
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:)

It's just rare in the US - in April/May and some parts of Germany/France it's very common !

Roland.
 
steamer said:
Sherm, Chef calls foul, according to your plan you've just cooked your shrimp for 45 minutes. That is about 40 minutes too long.
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Great point

I understand your concern regarding cooking time. This was the time that was given to me, but I agree 100% that the cooking time for the shrimp should be reduced if Frank wants to.

Usually when I cook shrimp I place them in boiling water and when the water comes back the boil I stop the cooking. Only thing to remember is that not everyone will like them the way that you and I do, but you're right that almost undercooking is better than overcooking.

Any Soba recipes you can send this way???


Scott
 
My girfriend and I both cook a lot. Actually, she does it for a living. We have a side project of a cooking blog- she does most of the cooking, and I photograph the food before we eat it. Between us, we prepare 4 out of 5 meals for ourselves at home, and try to post a new one several times a month. Check out the blog at: http://www.kaybrayscooking.blogspot.com/
 
Tonight Im sipping some Jack Daniels then Im going to cook some garlic mashed potatoes and chicken schnitzel, with some Brie cheese as appetizer.
Chicken Schnitzel:
thinly sliced chicken breast coated in egg and then flour.
Then completely coated in crushed and seasoned cornflakes.
Then fry in oil for approx 5 minutes until golden brown on the outside
and nice and juicy on the inside.
Add a glass or two of your favorite white wine.
 
I just finished. Peruvian style beef kebabs, grilled onions and bell peppers, and a brown rice pilaf. Kebab recipe from steve raichlen's barbeque bible. We had a beautiful sunny day with a high near 70. Really made me want to grill.
 
My neighbors asked me to dinner but it didn't stop me from firing up the smoker and putting a couple of pork loins on there. The weather here today was near 80 so cooking outside was definitely in the air.
 
We'll be making another pizza tonight while we watch "The Shield". Tonight it will be ground turkey, turkey bacon, onion and garlic.
Oh, and beer of course.
 
My vodka & soda w/lime hisses away, then it is on to making some soup- red lentils I think, to go with some 'garlic knots' a very garlicky bun concoction from a new pizzeria nearby. My wife picked them up on the way home from bringing my son to the Dr. A salad of spinach, lettuce, red cabbage and carrots will likely set alongside.
 
"Weber Grill"??

(searches on the internet)

Ah... it's a barbecue! Can't wait for summer... get the furnace/kiln/brick barbecue fired up at the weekends... spit-roast some chicken. :D
 
pesphoto said:
"Garlic Knots" ......Now that sounds good!!!
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Yes they were. The red lentil soup was as well. Salad was, well ok, lettuce hasn't been all that great in VT lately, but I gotta have my salad.

Now, I'm looking forward to breakfast- I take a red grapefuit, banana, frozen blueberries and raspberries (this time of year) and some ground flax seed and whip that all up with this little hamilton beach whipper/blender thing. Sometimes have it for lunch if there is a 'big breakfast' in my daughters heart.
 

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