What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[TimBone]

Originally Posted by 3rd&48ers

I just about bet those eggs come in frozen

Nope, they come in a liquid form. At least at McDonalds they did.

[Simply Red]

I had a low-sodium boars head chicken sandwich, 7 -grain bread, lettuce, tomato, S&P, spicy mustard and that's about it - unexciting - but pretty wholesome, fresh and filling. Publix prepared this item for me.

[Hammock Parties]

skinny people should eat all the sodium they want

[Hammock Parties]

**** all this low sodium bullshit, i want dat flavor

[srvy]

My version of Irish Coddle minus about everything that goes in it that kids wont eat. Peasant food for sure. I work days and wife graveyard so Dad is relegated to most the cooking. Its not fancy or the best but I try to keep a meal on table for them like I had. Keeps the fast junk food to a minimum.

Commence to rippin. Also wife is a no go on cleavage and she is asian so limited in the upstairs department.

[Simply Red]

Originally Posted by Count Zarth

**** all this low sodium bullshit, i want dat flavor

It's pretty solid - Boar's Head has about 3 or 4 chicken varieties in their cold-cut line.

I just told that lady that any were okay and that she could just use whichever was open. So she did, I asked which she'd put on it - and she said oven roasted low sodium. Which is fine.

[R8RFAN]

Originally Posted by srvy

My version of Irish Coddle minus about everything that goes in it that kids wont eat. Peasant food for sure. I work days and wife graveyard so Dad is relegated to most the cooking. Its not fancy or the best but I try to keep a meal on table for them like I had. Keeps the fast junk food to a minimum.

Commence to rippin. Also wife is a no go on cleavage and she is asian so limited in the upstairs department.

Looks good to me... Also, we don't judge cleavage here as long as it's over 18 cleavage

[Just Passin' By]

Originally Posted by srvy

My version of Irish Coddle minus about everything that goes in it that kids wont eat. Peasant food for sure. I work days and wife graveyard so Dad is relegated to most the cooking. Its not fancy or the best but I try to keep a meal on table for them like I had. Keeps the fast junk food to a minimum.

Commence to rippin. Also wife is a no go on cleavage and she is asian so limited in the upstairs department.

Have you ever tried simmering the potatoes in chicken or beef stock, to pump up the flavor a bit?

[Simply Red]

Originally Posted by srvy

My version of Irish Coddle minus about everything that goes in it that kids wont eat. Peasant food for sure. I work days and wife graveyard so Dad is relegated to most the cooking. Its not fancy or the best but I try to keep a meal on table for them like I had. Keeps the fast junk food to a minimum.

Commence to rippin. Also wife is a no go on cleavage and she is asian so limited in the upstairs department.

actually that looks pretty good - maybe better in Jan and Feb - but none the less - that's a nice 'manly' wholesome, hearty meal. I haven't had that sausage like that in a while.

[BucEyedPea]

Originally Posted by Count Zarth

**** all this low sodium bullshit, i want dat flavor

I take salt tablets. Gotta in the tropics because you have to replace it. I get weak without enough salt.

[Baby Lee]

Originally Posted by Discuss Thrower

How does one make eggs like you'd find on a Hardees Sausage and Egg sandwich?

Originally Posted by 3rd&48ers

Those square ones folded over? You mean how to make them so soft?

Originally Posted by Discuss Thrower

Yep.

Originally Posted by 3rd&48ers

crack an egg in a bowl
scramble in bowl
pour in a pan with a melted pat of butter and cook on very low heat..

Try adding a teaspoon of heavy whipping cream

Usually cracked about 5 dozen eggs into a stainless steel pitcher each morning, had an ice bath for the pitcher by the grill. Scramble entire pitcher with whisk until frothy and all yolks fully incorporated.

Also had a tub of clarified butter, stainless steel on back of grill area.

Each had a ladle.

Ladle about half a scoop of butter and use the back of the ladle to spread it out.

Ladle a full scoop of egg, try to get it to spread evenly across the grill, like a pancake. When the edge start to set use spatula to fold in half, then the half onto itself into a quarter. Use spatula to cradle egg onto biscuit.

On a full breakfast section of the grill, an experienced line cook usually did sets of six eggs at a time.

Kept cold, well whisked, cooked 'til edges firm, half folded, then quarter folded.

No simpler or more difficult than that. Basically scrambled eggs, only you just let it set up like you would an over easy or fried egg, don't go all kung fu on it, then fold twice when cooked through.


EDIT: And IIRC, breakfast grills were set at 350 degree.

[srvy]

Originally Posted by Just Passin' By

Have you ever tried simmering the potatoes in chicken or beef stock, to pump up the flavor a bit?

Yes I have and done the cabbage bacon red and green peppers but the kids just turn there nose up at it and this version they eat. So work for me but a tad bland. We dont tell them about the onions in it.

[BucEyedPea]

Originally Posted by Simply Red

It's pretty solid - Boar's Head has about 3 or 4 chicken varieties in their cold-cut line.

Boar's Head--good brand. The only kind I buy.

[Hammock Parties]

Toasted the bread this time. Ditched the poverty cam. U mad jelly.

[In58men]

^ Looks damn good