Attention What are you having for dinner?

[Harke the Boeotarch]

Spaghetti with fresh tomato sauce. Simple yet effective. Next time we eat spaghetti we just thaw the other half of the sauce.

 

[ChristianGianni]

Chicken pot pie courtesy of my mom

 

[MusicMan321]

I'll be having hamburger with salad and cottage cheese

 

[PrinceCory]

Ribeye steak sandwich and mac & cheese with chicken bites and bacon. Okay, the sandwich wasn't very good. It was too chewy (I don't care for meat with gristle) for me. Now I should admit that it was a fast food sandwich from Arby's Restaurant.

 

[NotHardUp1]

I had the last of a wonderful broccoli salad I made Wednesday morning to take to work with a sliced roast and buns for sandwiches with au jus. My friend Mike had committed to bring horseradish cream but forgot, but it wasn't any problem. He had never had broccoli salad before, even though he worked in the restruant trade for years, and sounded cautious.

He went back for thirds.

 

[NotHardUp1]

I bought a dozen pork tamales from the tamale lady I see hanging around with her cart. They are very good and I like her and her tamales alot. I put green salsa verde on top

I prefer green to red on tamales as well. Brings them to a whole other level.

 

[rareboy]

Tonight, gnocchi con piselli, funghi et crema.

 

[cabinfever]

Jumbo chilled prawns with cocktail sauce.

 

[ChristianGianni]

Bratwurst, onions, tomatoes, garlic, fresh breadsticks, and a few glasses of wine

 

[NotHardUp1]

Beef stew and cornbread, and maybe fried pies (various).

 

[Vannie]

What are you people doing to me? I just gained 20 pounds reading the last 4 posts.

 

[ChristianGianni]

My mom made and dropped off one of her yummy pizzas

 

[backagain]

Home made chicken soup. Pulled out of the freezer yesterday. Getting low and will have to make another batch. Love it through the winter months.

 

[Nude_Dude]

Mustard greens.

This is kind of a foreign term to us folk in the antipodes.
As best I can work out, it's what we know as "Asian greens" or "Vietnamese greens" - having been introduced here with the large intake of Vietnamese refugees at the end of the North/South Vietnam War.

I've always found them to be as appetising as boiled cabbage.
So I was wondering, is there a standard herb/spice combination you'd usually prepare them with ?

We're having Pad Thai tonight - made from scratch - aside from the pre-made, packet noodles.

https://hot-thai-kitchen.com/best-pad-thai/#tasty-recipes-7100-jump-target

 

[purina]

Yes, they are very appealing. I don't usually season greens at all. With boiled cabbage, I like garlic and curry powder.

 

[cabinfever]

Pulled pork, mashed potato and asparagus

 

[Drugstore Cowboy]

a pork chop with a side of chick peas.

 

[Nude_Dude]

I had crackers with pepper jack cheese and blue cheese stuffed green olives and salami and also some liverwurst.

What are you people doing to me? I just gained 20 pounds reading the last 4 posts.

I've always suspected, but it's now confirmed
NO ONE eats better - and more creatively - than the homosexual male !

 

[NotHardUp1]

This is kind of a foreign term to us folk in the antipodes.
As best I can work out, it's what we know as "Asian greens" or "Vietnamese greens" - having been introduced here with the large intake of Vietnamese refugees at the end of the North/South Vietnam War.

I've always found them to be as appetising as boiled cabbage.
So I was wondering, is there a standard herb/spice combination you'd usually prepare them with ?

We're having Pad Thai tonight - made from scratch - aside from the pre-made, packet noodles.

https://hot-thai-kitchen.com/best-pad-thai/#tasty-recipes-7100-jump-target

Mustard greens are a specific plant, one of numerous varieties of Brassica: https://specialtyproduce.com/produce/Mustard_Greens_6451.php

They are not the same plant that the mustard condiment is made from the seeds of.

Mustard greens are a favorite green regionally, as they continue growing in parts of the South through the winter, if mild enough. They are a more tender green than collards. Many families prefer them as a part of a mix of collard, turnip, and mustard greens.

All three are boiled to death, which is only recently a negative thing, as they date back hundreds of years when most food was turned into stews. Even if vitamins are reduced in the boiling process, the greens still provide iron, and minerals, and roughage, as well as calories.

Personally, I prefer them over collards or turnip greens, but do usually mix them with turnip greens.

They are invariably seasoned with some pork fat meat, usually smoked, and a bit of vinegar. It is common here to serve a pickled pepper sauce as a condiment with them.

 

[Vannie]

This is kind of a foreign term to us folk in the antipodes.
As best I can work out, it's what we know as "Asian greens" or "Vietnamese greens" - having been introduced here with the large intake of Vietnamese refugees at the end of the North/South Vietnam War.

I've always found them to be as appetising as boiled cabbage.
So I was wondering, is there a standard herb/spice combination you'd usually prepare them with ?

We're having Pad Thai tonight - made from scratch - aside from the pre-made, packet noodles.

https://hot-thai-kitchen.com/best-pad-thai/#tasty-recipes-7100-jump-target

Great chart. I didn't realize there were 5 or 6 more varieties. I've only used Buk Choy in stir fries and love a watercress salad with avocado and lemon olive oil dressing.