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The What's For Dinner Tonight Chat

jess-gf
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kareng Grand Master
kareng
Posted

Yes, IH! I just typed that in sort of tongue-in-cheek. At our house we do not exactly plan our conversations! :lol:

Anyway, more on the gluten-free compound location. What are your considerations? Mine are as follows:

- warm climate (such as Croatia)

- beautiful scenery (such as Croatia)

- wondrous food and ingredients (such as Croatia)

- surrounded by sea (for example, Croatia)

- amazing ancient art, culture, language and architecture (did I mention Croatia?)

- welcoming people - bet you can't guess where I'm thinking of!

Was lookng at the real estate ads in Colorado. Perhaps 2 communes? That way we have somewhere to vacation?

Not too sure who "we" is/are,

I like the idea of loosening up the topic. Good thought! And a thought for some future threads. :)

I got this thread talking about settlements & communes and who would do the snow plowing. I asked a few (sorry not all) people who participate in the thread if they minded that the topic went astray (as I don't post often in it). They said they liked it that way & thought changing the title to reflect the "chat" aspect was a good idea. Then they all thought I could change the title but I had to ask The Oracle to make the magic. :D

I agree. Like Bacon.

A worthy topic in most any thread! :lol:

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jess-gf
jess-gf

I thought it might be fun if we had a thread where we shared what we're cooking up for dinner:) I am not an experienced cook so coming up with gluten free menus for me and my boyfriend feels like a ch

sa1937
sa1937

I'm having Tinkyada brown rice spaghetti-style pasta with doctored-up ready-made spaghetti sauce that I've had stashed in my freezer in single serving sizes. Yum! This time I'm trying the quick cook

Lisa
Lisa

This weekend I made Gumbo for the first time, from Emeril's cook book. I used Bisquick gluten-free Mix and it made a roux just fine, although I got a bit impatient stirring and stirring....but well w

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Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Noooo! Bacon is nourishing for the soul. Surely that counts?

I reckon I could load the dishwasher. Not unload though. Hate that job.

Lisa Mentor
Lisa
Posted

I got this thread talking about settlements & communes and who would do the snow plowing. I asked a few (sorry not all) people who participate in the thread if they minded that the topic went astray (as I don't post often in it). They said they liked it that way & thought changing the title to reflect the "chat" aspect was a good idea. Then they all thought I could change the title but I had to ask The Oracle to make the magic. :D

Yes...good idea! :D I'm a bit out of the "loop" these days. :rolleyes:;)

shadowicewolf Proficient
shadowicewolf
Posted

-snort- colorado is in the middle of a heat wave. We need snow.

no idea whats for dinner.

kareng Grand Master
kareng
Posted

Yes...good idea! :D I'm a bit out of the "loop" these days. :rolleyes:;)

I'm a bit loopy too! :)

jerseyangel Proficient
jerseyangel
Posted

The cure for loopiness? Bacon :)

Good for what ails ya!

IrishHeart Veteran
IrishHeart
Posted

The cure for loopiness? Bacon :)

Good for what ails ya!

cheering.....Eat more bacon! eat more bacon!

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love2travel Mentor
love2travel
Posted

How do I love bacon? Let me count the ways...

1. As is, crispy with just a little flexibility around the edges. About 26 pieces, please.

2. In bacon jam on baguettes. Heck, straight from the jar.

3. With eggs about a billion ways including souffle, omelettes, scrambled...

4. Along with mire poix in things such as soups, stews, braised dishes. For example, I am making a mean black bean with chiles en adobo and lime today. And bacon.

5. In potato salad and crumbled onto other salads.

6. Warm bacon dressing.

7. Spaghetti Carbonara.

There. That's a start. Now it's YOUR turn! :)

Anyone else keep bacon fat around for baking and cooking? When making bread I use it to grease pans. Especially good with cornbread.

jerseyangel Proficient
jerseyangel
Posted

German Potato Salad! I'm making some tomorrow to take to Thanksgiving. So good-- and bacony!

Recently went to the PA Renaissance Faire and had "bacon on a stick". Decadently delish:)

kareng Grand Master
kareng
Posted

Maybe we should have changed the title to: Ode to Bacon

love2travel Mentor
love2travel
Posted

German Potato Salad! I'm making some tomorrow to take to Thanksgiving. So good-- and bacony!

Recently went to the PA Renaissance Faire and had "bacon on a stick". Decadently delish:)

Don't you just adore GPS? What was the "bacon on a stick" like? Anything else with it?

Forgot to mention that if you brush slices of bacon lightly with maple syrup and bake it becomes like bacon candy in a GOOD way.

kareng Grand Master
kareng
Posted

For some strange reason, I have a terrible craving for bacon! :blink:

alex11602 Collaborator
alex11602
Posted

I may have to make pancakes and BACON for breakfast tomorrow...yum!

Tonight is chicken drumsticks served with garlic parmesan rice that is mixed with sauteed onions and peas.

kareng Grand Master
kareng
Posted

I may have to make pancakes and BACON for breakfast tomorrow...yum!

Tonight is chicken drumsticks served with garlic parmesan rice that is mixed with sauteed onions and peas.

I think a little bacon would perk that rice dish right up!

jerseyangel Proficient
jerseyangel
Posted

Don't you just adore GPS? What was the "bacon on a stick" like? Anything else with it?

Forgot to mention that if you brush slices of bacon lightly with maple syrup and bake it becomes like bacon candy in a GOOD way.

I do adore the GPS. :) My MIL taught me to make it, probably 35 years ago.

The BOaS was a slab, about 4x10 inches, fried and literally eaten like a huge lollipop. There was a very light amount of a slightly sweet BBQ-like sauce on it. They also offered fried potato chunks. After questioning the cook, I found out that the potatoes are the only thing that gets cooked in the oil so I got to have them. With sour cream. B)

Not the healthiest lunch I've ever had, but mighty tasty :D

Adalaide Mentor
Adalaide
Posted

I candy bacon with brown sugar. Just coat thickly with brown sugar and bake on a cooling rack set on a baking sheet. I've actually never had it last long enough to put away. :ph34r:

alex11602 Collaborator
alex11602
Posted

I think a little bacon would perk that rice dish right up!

That would be delicious and I do have bacon at home :)

mushroom Proficient
mushroom
Posted

That would be delicious and I do have bacon at home :)

No fridge is complete without bacon!! :ph34r:

jerseyangel Proficient
jerseyangel
Posted

The maple syrup and brown sugar on bacon suggestions sound really good!

JNBunnie1 Community Regular
JNBunnie1
Posted

I would just like to cast my vote for Croatia- if it breeds men like Goran Visjnic,

I am SO THERE. :ph34r: :ph34r:

sora Community Regular
sora
Posted

How do I love bacon? Let me count the ways...

1. As is, crispy with just a little flexibility around the edges. About 26 pieces, please.

2. In bacon jam on baguettes. Heck, straight from the jar.

3. With eggs about a billion ways including souffle, omelettes, scrambled...

4. Along with mire poix in things such as soups, stews, braised dishes. For example, I am making a mean black bean with chiles en adobo and lime today. And bacon.

5. In potato salad and crumbled onto other salads.

6. Warm bacon dressing.

7. Spaghetti Carbonara.

There. That's a start. Now it's YOUR turn! :)

Anyone else keep bacon fat around for baking and cooking? When making bread I use it to grease pans. Especially good with cornbread.

I keep the fat and use it for cornbread too! And fried potatoes and potato soup and.....

#8 Quiche with double smoked bacon

For dinner tonight it will be something with ground pork but I don't know what yet.

love2travel Mentor
love2travel
Posted

I would just like to cast my vote for Croatia- if it breeds men like Goran Visjnic,

I am SO THERE. :ph34r: :ph34r:

Oh, it does. Believe me. Not that I have noticed or anything... :rolleyes:

IrishHeart Veteran
IrishHeart
Posted

How do I love bacon? Let me count the ways...

1. As is, crispy with just a little flexibility around the edges. About 26 pieces, please.

2. In bacon jam on baguettes. Heck, straight from the jar.

3. With eggs about a billion ways including souffle, omelettes, scrambled...

4. Along with mire poix in things such as soups, stews, braised dishes. For example, I am making a mean black bean with chiles en adobo and lime today. And bacon.

5. In potato salad and crumbled onto other salads.

6. Warm bacon dressing.

7. Spaghetti Carbonara.

There. That's a start. Now it's YOUR turn! :)

Anyone else keep bacon fat around for baking and cooking? When making bread I use it to grease pans. Especially good with cornbread.

You could write a bacon cookbook.

I admit to having a can in the freezer, like my Mom does.

I also admit to making our eggs in the bacon grease like my Mom does.

Mom is 86 and healthy as a horse, works out at a gym 3X a week and walks 2 miles without huffing and puffing,

therefore I conclude bacon is good for us.

IrishHeart Veteran
IrishHeart
Posted

Maybe we should have changed the title to: Ode to Bacon

with poems like "Shall I compare thee to a Slab of bacon?"

I would just like to cast my vote for Croatia- if it breeds men like Goran Visjnic,

I am SO THERE. :ph34r: :ph34r:

Yowzers and ditto.

And if he knows how to make a BLT....and bring home the bacon.......well, you're all set, Bunz. ;)

IrishHeart Veteran
IrishHeart
Posted

For dinner tonight it will be something with ground pork but I don't know what yet.

Didn't you tell me your daughter brought home BACON flavored candy canes? :lol:

Dinner tonight is stuffed peppers, but I feel compelled to drape bacon over the top for some reason........

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      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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