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re: WFDT?
Posted on 5/14/13 at 8:34 pm to Carson123987
Posted on 5/14/13 at 8:34 pm to Carson123987
yo carbone 
dinner was a salad w/ spinach, arugula, mint, quinoa, boiled egg, diced red bell pepper, pecans, grilled chicken and lemony vinaigrette.
wbu?
dinner was a salad w/ spinach, arugula, mint, quinoa, boiled egg, diced red bell pepper, pecans, grilled chicken and lemony vinaigrette.
wbu?
3
Posted on 5/14/13 at 8:39 pm to Rohan2Reed
An avacado with some Tony's sprinkled on it and a highball of Old Charter.
Posted on 5/14/13 at 8:48 pm to AlmaDawg
Just tried a St. Bernardus Tripel for the first time. What a great beer. Made a super cheap, 10 minute soup with veggies (edamame, cabbage, carrots, broccoli, corn, green beans, onions, peppers), steak, egg noodles, an egg, and a hoison garlic sauce with a little sriracha added.
This post was edited on 5/14/13 at 8:50 pm
Posted on 5/14/13 at 8:48 pm to Rohan2Reed
Short ribs and deviled eggs from Toups' Meatery
Posted on 5/14/13 at 8:52 pm to Rickety Cricket
How were they? I've heard great things about the place.
Posted on 5/14/13 at 8:54 pm to Rickety Cricket
quote:
deviled eggs
Mmmmm
Posted on 5/14/13 at 9:00 pm to Rickety Cricket
whew .. tie between Cricket and Velvet for best dinner of the night. well done fellas.
Posted on 5/14/13 at 9:07 pm to Rickety Cricket
quote:
Toups' Meatery
I saw a pic of a Meatball dish, it looked awesome. Had a ginger and lemongrass BBQ sauce.
I cooked a kale and lentil soup with a chicken sausage.
This post was edited on 5/14/13 at 9:08 pm
Posted on 5/14/13 at 9:10 pm to Oenophile Brah
It was all really good. SO got the boudin balls and confit chicken thighs. Relaxed atmosphere, nice wait staff... I'd definitely go again. Their lunch menu looks really awesome.
Posted on 5/14/13 at 9:16 pm to Oenophile Brah
how is it compared to last time?
Posted on 5/14/13 at 9:17 pm to Rohan2Reed
quote:
dinner was a salad w/ spinach, arugula, mint, quinoa, boiled egg, diced red bell pepper, pecans, grilled chicken and lemony vinaigrette.
Just had a smoothie. Sick as frick and not hungry.
Posted on 5/14/13 at 9:17 pm to Blue Velvet
quote:
10 minute soup with veggies (edamame, cabbage, carrots, broccoli, corn, green beans, onions, peppers), steak, egg noodles, an egg, and a hoison garlic sauce with a little sriracha added.
holy frick that sounds amazing
Posted on 5/14/13 at 9:18 pm to Blue Velvet
Killed it tonight
Posted on 5/14/13 at 9:21 pm to Blue Velvet
That looks like a good soup for such a quick one.
Posted on 5/14/13 at 9:22 pm to Rohan2Reed
quote:
how is it compared to last time?
Better. I used a chicken sausage this time, and a no salt chicken stock as opposed to reduced sodium. I was able to control the seasoning more to my liking. I chopped the kale into smaller cuts as I had issues with bite size last time. Lastly, I used a very nice Cotes du Rhone as opposed to a Malbec last time.
This is the best dish in terms of taste to work ratio. Great flavors and limited work, finished within 2.5 hrs.
Posted on 5/14/13 at 9:23 pm to Oenophile Brah
I love soup and yours looks darn good, too.
Posted on 5/14/13 at 9:30 pm to Oenophile Brah
quote:
Better. I used a chicken sausage this time, and a no salt chicken stock as opposed to reduced sodium. I was able to control the seasoning more to my liking.
for sure good call on that. did you get the chicken sausage from Rouses? i had one there last week that was great. (they had a blueberry cane syrup turkey sausage too that was good).
quote:
I chopped the kale into smaller cuts as I had issues with bite size last time.
are you buying nuclear kale? I never chop it .. just pull it off the stems.
quote:
Lastly, I used a very nice Cotes du Rhone as opposed to a Malbec last time.
bet that made a world of difference. Keife rec from last night? speaking of .. I completely forgot about it.
thanks for the text! 
quote:
This is the best dish in terms of taste to work ratio. Great flavors and limited work, finished within 2.5 hrs.
not bad
Posted on 5/14/13 at 9:34 pm to AlmaDawg
Browned the ground pork and 7$/lb ground beef 
I had in the fridge. Sautéed mushroom blend in the residual. Deglazed with chicken stock. Pulsed a can of San Marzanos in robocoupe. Added everything back in pan with a tube of garlic purée. Cooked 1 lb of elbow macaroni. Mixed all together with lots of black pepper and fresh basil from my front porch herb box
I had in the fridge. Sautéed mushroom blend in the residual. Deglazed with chicken stock. Pulsed a can of San Marzanos in robocoupe. Added everything back in pan with a tube of garlic purée. Cooked 1 lb of elbow macaroni. Mixed all together with lots of black pepper and fresh basil from my front porch herb boxPosted on 5/14/13 at 9:37 pm to Gris Gris
quote:
I love soup and yours looks darn good, too.
Thanks!
It's a great and easy recipe. I borrowed and tweaked it from food52 recipe.
This is the 2nd time I've made this one.
Food52 Recipe
I sub kale for spinach, and cook it down a little longer then it calls for. I prefer something a little closer to a red beans and rice consistency. Just a tad watery then RB&R. The marjoram really adds a nice earthy flavor.
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