What did you eat last night for dinner? - Page 415

Thawed some of the smoked ribs from a few weekends ago and made coleslaw. I love that vacuum sealer + large freezer = smoked ribs on a weekday night.

you poor thing nice. reminds me that i still need to make that corned beef recipe....

It was really good. I now think I like it again.

glad to hear your taste buds have returned. i toss a parmesan rind in when i make it. sacrilege?

It wouldn't be to me. I think ribollita can lack meaty flavors, and parmesan rind could help.

i use a healthy parmesan rind and a bouquet garnis, but no other flourishes. i love it this way, will probably make it again this week.

^^ Have you made it to the Seafood City yet? Curious to hear your thoughts.

i intended to go on saturday or sunday but everything else i had to do was in the middle of hollywood. i'm going to go this week or weekend. may pick up some branzino if they have them. i want to do another salt crust

thanks for the kind comments

I haven't seen banzino either time I was there, unless it goes by another name that I'm not recognizing. It's an asian market, so the selection is slanted in that direction. I should also note that the selection was fairly different both times. They always have a lot of milkfish, which I gather is the national dish of the Philipines.

Salmon stuffed with crab, swiss chard, roasted veggies.

Nothing too crazy, but I experimented with a new pizza dough tonight. My wife and I picked up a whole wheat frozen dough the last time we were at Jungle Jim's and I decided to make it following this method. Topped it with carmelized onions and sauteed wild mushrooms. Enjoyed the flavors and it was great overall, but I don't think this particular crust is suited to the super high heat and short cook times. Had a couple small pieces with a very simple mixed greens salad and a glass (or two) of a French table wine I picked up at the market this afternoon.

Cider-glazed center-cut pork chop with Waldorf salad.

The butcher's bone-in rib chops were cut too thick so I went with a thinner center-cut chop. Once I prepped it for cooking I realized it had an odd shape that made it kinda hard to cook. Overall, it was tasty, but I think I'll go for the traditional bone-in rib chop next time.

Oh, and I thought a rich Cali chard would go nice, but I found it to be quite the opposite. With the fruit salad side and the apple-vinegar dressing I thought a SB or Sancerre would be too much fruit, but my choice wasn't any better. Maybe something with more minerality next time? For some reason red just felt wrong. Ideas?

looks like browned vagina

No wonder it tasted so good.