What did you eat last night for dinner? - Page 3

Nothing wrong with your dinner, Bradford. I have to say, I like to drink milk with meals and every time I do so, someone - friend, spouse, other - comments that it is strange. What's so strange about a glass of milk???

Nothing strange about drinking milk to me - my wife and I drink about 2 gallons a week. I actually meant my food seems kind of boring in comparison to some of the other "fancy" meals that everyone is mentioning. Bradford

Care to share your recipe for jerk? I go to a place in Bushwick for jerk chicken, but they won't divulge the recipe...

I had some home made "pot au feu" my wife cooked for me. Washed it down with some nice but unexpensive Portuguese red wine. (Pot-au-Feu, a French boiled dinner, has been called the "foundation glory of French Cuisine" as well as France's National Dish. In the cookbook Tante Marie: La bonne et vieille cuisine française this dish forms the basis of many other dishes, from simple bouillion to Beef au Gratin, Hachis Parmentier, Meatballs with sauce and many more. Pronounced: poh tuh fuh sa(n)pl) Is it possible among my generation in the US (I am 30) to find a wife that cooks a nice meal for when you come home from work? American women  always seem so feminist to me.

Don't tell your friends you said that. My wife is French but then I don't live in the US. I was just curious. Btw if you like Belgian chocolate have a box of Marcolini when you come to Brussels. A bit expensive, but it's worth it.

I don't think you need to find a foreign wife.  If my wife didn't have to work she would definitely cook more.  As it is she cooks often and she works almost as much as me. I think it really comes down to finding a woman who values that.  My wife was raised by a stay at home mom who cooked dinner 360 nights a year (she was FOB from Italy though so maybe the foreign thing does mean something).  Anyway my wife grew up seeing that and wishes she had more time to do the same.  Unfortunately, our life right now is too busy to expect a home cooked meal every night.

Ask and ye shall receive. Jerked Pork 4-5 pound leg or shoulder of pork (pernil) ¼ C lime juice 1 t garlic powder 1 t fresh thyme leaves 1 t coarsely ground allspice ¼ C jerk rub (recipe below) ¼ C soy sauce 1 scotch bonnet pepper, chopped Wash the pork in cold water, rubbing it thoroughly with lime juice. Rinse and pat dry.  Make crisscross incision on each side of the cut of pork, wide and deep enough to accommodate the tip of a forefinger. In a small bowl, combine the garlic powder, thyme, allspice and half of the jerk rub. Mix well, then stuff the incisions with the mixture. Whatever is left over, combine with the remainder of the jerk rub and rub over the entire pork. Place the pork in a deep dish and pour the soy sauce over it. Cover and refrigerate  overnight, or for at least 3 hours.  Leave uncovered at room temp for an hour before cooking.  When ready to cook, preheat oven to 350 degrees, then transfer the pork to aluminum foil and stuff the incision with the chopped Scotch Bonnet pepper. Pour any remaining jerk rub or pepper over the pork and wrap aluminum foil around it tightly. Place in a baking pan and bake for 4 hours. Remove the foil and bake uncovered for another ½ hour, basting with the pan juices. Remove the pork from the pan and place on a cutting board. Set aside the pan juices. Hack the pork with a sharp cleaver, as is the fashion for true jerk, and transfer the pieces to a serving platter. Pour the pan juices over the meat and serve. Jerk Rub ¾  C finely chopped scallions (white and green parts) 1 T salt 1 t ground allspice ½ t ground nutmeg ¼ t ground cinnamon 4 Scotch Bonnet or Habaneros, or 6 jalapenos. Cut in half, seeds retained 1 t freshly ground black pepper mix all ingredients and mash into a paste in a mortar. Then scrape into a blender or food processor and blend for 1 minute. If you need to, you can add a tablespoon of distilled white vinegar to aid in blending. Store in a covered jar in the fridge. The rub will last for several months.

Hmm, if you try to bring food into California or Hawaii you will likely get it confisiciated and a stern lecture, esp Hawaii... I had some nice Bresse chickens last time I was in the south of France, are they considered free-range chickens?

no

It depends, many Asian girls will do so Also, you may find some nice midwestern girls that may cook you dinner every night as well On either coast? Probably not.

Bringing any meat products into the U.S. is a very big deal, as there are several types of meat and several countries of origin that are strictly forbidden from importation. U.S. Customs will at best give you a very stern lecture for bringing undeclared meat products into the country, and can fine you and/or enter your name into their computer system for "special attention" on future encounters. On US domestic travel, the Hawaii and CA state agriculture inspectors can get nasty, but they don't (at least I don't think they do) flag you in the TECS system. They don't have those meat-sniffing dogs like US Customs either (no, I'm not kidding).