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ChileRelleno

What're You Having for Lunch/Dinner?

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This seems to be pretty popular topic on many sites, lets give it a go.

I'll start with today's lunch.

 

 

 

Salted & Seared Venison Tenderloin, medium rare
Caramelized onions with lots of garlic/red pepper

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Edited by ChileRelleno
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You guys go to so much trouble. Here is what I learned in the six weeks in a cast. As long as I got the jar opened... I also gained 10 pounds in six weeks since I rarely ate bread before the surgery. 

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PB&J a time honored classic.

I also like a PB&H with a big glass of whole milk.

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Corned Beef sandwich from a Jewish deli, ham and cheese croissandwich and vanilla green tea latte from Starbucks.

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Grilled Mahi Mahi steaks for dinner tonight. Didn't see this thread till after we sucked it up.

 

That was some fine looking venison Chile!

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I used to love me some Barenjager, a very nice 90 proof honey liqueur.

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Culver's burger meal as shown except onion rings instead of fries.

Much better burger than McD's, BK and Wendy's.

 

Yes, I know fast food is still "bad".

 

.

 

 

 

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Man, I haven't had a Culver's Butter Burger in years & years, not since I drove long haul and got up in the Midwest regularly.

There are a bunch down in West Central Florida, but I don't get down that far.

 

Droool.

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The "Master Chef" is visiting our daughter at college, until tomarrow.

 

I picked up hotdogs and buns, on the way home from work, to go with the beer!

Edited by Sim_Player

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Had some of my smoked mac & cheese. Bacon simmered in beer with onions and garlic, with boiled long penne pasta, smoked gouda cheese, and fresh mozzarrella. Combine it all and bake 350f for half hour to melt the cheese into everything. The stronger the smoked cheese the better it is.

 

Usually I smoke my own cheese for it, but I had to make due with the costco stuff. Usually I will apple smoke a couple bricks of swiss, mozzarella and gouda with no heat for most of the day, then let it age for a week in the fridge.

Edited by mancat
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I've been in a casino all day. Just now getting dinner at a whataburger. Bacon and egg taco before I hit the sack.

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Pork Sinigang...Normally we add Prawns but we were in a hurry this time. This is our Default Dinner when we are really hungry. A Sour Soup (maybe our version of Tom Yum Goong?) with Tamarind Paste, Onion, Tomato, Taro, Okra, Water Spinach, Radish, and eggplant. A great and tasty way to sneak vegetables in.

 

Paired off with Ifugao Rice from where the Famous Banaue Rice Terraces are.

 

Any of you who blow into Manila are Welcome to eat in my house.

 

 

-rastamanila

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Edited by rastamanila
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That broth looks rich & delicious.

 

That stuff alone on rice and You Got It Going...It's got all the flavor and nutrients of all that abovementioned stuff.   They say Philippine Cuisine is underrated...The World Does Not Know What It's Missing...     :D

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That broth looks rich & delicious.

 

That stuff alone on rice and You Got It Going...It's got all the flavor and nutrients of all that abovementioned stuff.   They say Philippine Cuisine is underrated...The World Does Not Know What It's Missing...     biggrin.png

 

 

I get to work on a lot of Filipino crewed cargo ships.. The food is always good. Sometimes I don't know what it is, but it's good :)

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That broth looks rich & delicious.

That stuff alone on rice and You Got It Going...It's got all the flavor and nutrients of all that abovementioned stuff. They say Philippine Cuisine is underrated...The World Does Not Know What It's Missing... :D

Oh yes we do, Lumpia!
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My affinity for steamed/fried plantains is purely inherited from from my friend Bill's family, Filipino all the way.

His mom made some Ox Tail BBQ that was to die for, also made my favorite eggplant fritters (omelets), chicken adobo, and of course Lumpia.

Another of my Filipino friend's Mom made these blood pudding type snacks (name escapes me) with a vinegar sauce, very good.

 

Heh, I can still cuss someone out in Tagalog.

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Dinner last night at a Brazilian Steak House called Fogo De Ciao in Scottsdale.

 

De-freakin-licious !

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My dad was stationed in Vietnam and remembers the many nights he was almost drunk enough to eat balut.

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Getting a cold so had some homemade soup. Zucchini, potato, cabbage, kale, linguica and a mix of sriracha spices. If I had not downed it too fast to have even noticed the topic, I could have posted a pic

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My dad was stationed in Vietnam and remembers the many nights he was almost drunk enough to eat balut.

Then he didn't drink enough. You clean your teeth after with the legs, more mojo sat!

 

 

So tonight the wife and youngest came back from grand kids. had to make something more substantial.

 

Dinner.jpg

 

Apple wood bacon covered pork loin with scalloped potato's. Switched to absolute to clear out the kidney........

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Round two of venison steak and onions, added some buttered rice & mixed veggies.

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A recent study showed leftovers to be better for than original meal. I just never have any alcohol left over to test that theory...... J/K

 

I would love two days and more of venison, onions and garlic

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PB&J a time honored classic.

I also like a PB&H with a big glass of whole milk.

 

Man pb&h totally saved my ass once. I competed in an ironman triathlon a couple years ago, and while I planned heavily, I didn't put enough thought into all day nutrition. Sure I had the powerbars and supplements and drinks. Never really considered all day eating. Powerbars get reeaaaalll old after a few hours as I found out.

 

I was fortunate enough to meet up with a few experienced racers two nights before the race at the carbo dinner. ( sidebar, carbo loading for a race the night before? Congrats, you just fucked yourself). Talking about nutrition, a couple mentioned throwing a couple pb & h sandwiches in their bags at the bike transition. ( this stuff has to be staged the night before, so anything has to be non refrigerated for about 16 hours give or take)

 

Best move I made. Sandwiches were a big help, and pretty good. Still do it on occasion. The sandwich, not the race.

Nice post chile, been meaning to start this for awhile, just never got around to it.

 

 

Oh, and in the spirit if the thread, forgot to defrost the chicken. ( Sunday dinner is usually a big for me) so it was Taco Bell for us. Mmmm steak quesorito......

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A recent study showed leftovers to be better for than original meal. I just never have any alcohol left over to test that theory...... J/K

 

I would love two days and more of venison, onions and garlic

No left overs here, I'd had my wife pull out an entire roast along with the tenderloin.

Today I carved the roast into steaks and again let the cast iron lead the way.

Poured the pan drippings over my rice rather than make a gravy.

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That broth looks rich & delicious.

 

That stuff alone on rice and You Got It Going...It's got all the flavor and nutrients of all that abovementioned stuff.   They say Philippine Cuisine is underrated...The World Does Not Know What It's Missing...     biggrin.png

 

 

I get to work on a lot of Filipino crewed cargo ships.. The food is always good. Sometimes I don't know what it is, but it's good smile.png

 

 

Globally, ONE in every FIVE Seafarers is a Filipino. This includes Dining, Kitchen Staff, Casino Dealers, Bartenders, Shop Keepers Etc. As a Total Coincidence; the street of the building where I work now is where all the Crewing and Manning Agencies are located, as well as the Shipping Lines and any and all subsidiary industries that relate to this. This is why there are so many street food vendors in this area and why I make it a point to get out of here before nightfall...there is money in these streets...and one has to be careful...

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My affinity for steamed/fried plantains is purely inherited from from my friend Bill's family, Filipino all the way.

His mom made some Ox Tail BBQ that was to die for, also made my favorite eggplant fritters (omelets), chicken adobo, and of course Lumpia.

Another of my Filipino friend's Mom made these blood pudding type snacks (name escapes me) with a vinegar sauce, very good.

 

Heh, I can still cuss someone out in Tagalog.

 

Adobo; Chicken or Pork I did not eat/like eating until I was 27. My then Girlfriend (Wife Now) said: "No; You Must Try MY Adobo..."  .  Cryptically, I can eat her's now and I am able to make a distinction about which of the ones cooked by others that I will like or not like.

 

Blood Pudding Type Snacks=I think that's what we call "Betamax" for their brown/black color and square shape. Usually barbequed. I suppose if it had been the VHS Format that initially took off here we would have called them  "VHS"...

 

British People they say "Go To The Pub"...Filipinos "Go To The BBQ-Han..." (Beer Below Zero Served Here...)

 

I suppose I should take photos of the one I go to that has been in business since 1968 and post them here...

 

Many of our Professional Basketball players unwind there after games and it's the sort of place that I KNOW Anthony Bourdain would be more than proud of.   smile.png

My dad was stationed in Vietnam and remembers the many nights he was almost drunk enough to eat balut.

 

Believe it or not when I was in Grade School I would listen out for the ritual hollering of "The Balut Vendor" and then run outside the gate of our house to wait for him every day. I'd eat about 3 or 4 that bought off him with Rock Salt, Cane Vinegar, and Tabasco. I'd also give him shit the next day if he sold me an over developed one with a hard beak and feathers.   tongue.png   biggrin.png   smile.png

Edited by rastamanila
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