What's For Dinner?

[Nickyboy]

Going to grill some Vietnamese sticky chicken thighs and put them on top of cold buckwheat noodles with a spicy peanut sauce with pickled vegetables. Today was our first day of hot weather (for here), so a cold/lukewarm dish is in order.

 

[Nickyboy]

Asian-style turkey in lettuce wraps.

 

[Nickyboy]

Huet Aubig esset mir s' Schwiizer Wurstsalat und s' Rueblisalat zues Abebrot. Sau guet!



Tonight we are having Swiss sausage salad and carrot salad for dinner. Damned delicious!

 

[Worm]

^ Chive flowers?

 

[Nickyboy]

^ Chive flowers?

Righty-o!

 

[Nickyboy]

We just made 40 home made Chinese pork dumplings. Most will go into the freezer, some for dinner tonight.

 

[Unsomnambulist]

What a coincidence. I just saw a store (restaurant?) today named "Dumplings".

 

[Nickyboy]

What a coincidence. I just saw a store (restaurant?) today named "Dumplings".

 

[axolotl]

We just made 40 home made Chinese pork dumplings. Most will go into the freezer, some for dinner tonight.

View attachment 2679

Are dumplings the same as gyoza (or potstickers)?

 

[Nickyboy]

Are dumplings the same as gyoza (or potstickers)?

Yup.

Tonight I am going to make coconut shrimp with a raspberry-mustard dipping sauce. Side of left over coleslaw.

 

[axolotl]

Yup.

Tonight I am going to make coconut shrimp with a raspberry-mustard dipping sauce. Side of left over coleslaw.

What's wrong with putting it on the right side?

 

[Unsomnambulist]

What's wrong with putting it on the right side?

Doesn't the song go, "Pass the coleslaw on the left hand side"?

 

[Nickyboy]

Hot and humid as balls here today (89!). As usual, the really hot weather comes in overnight and you aren't acclimated to it. So dinner was cold stuff: hummus, pitas, feta cheese, Kalamata olives, stuffed grape leaves, and marinated artichoke hearts along with a bottle of vinho verde.

 

[axolotl]

Hot and humid as balls here today (89!). As usual, the really hot weather comes in overnight and you aren't acclimated to it. So dinner was cold stuff: hummus, pitas, feta cheese, Kalamata olives, stuffed grape leaves, and marinated artichoke hearts along with a bottle of vinho verde.

That sounds ideal for the heat.

Here, I thought you said you weren't ready for it.

 

[Nickyboy]

Deep dish pizza on the grill.

 

[Nickyboy]

That sounds ideal for the heat.

Here, I thought you said you weren't ready for it.

The heat? No. The dinner to assuage its effects? Always.

 

[Nickyboy]

I wanted to grill some chicken. My wife wanted some fried chicken. I am going to be frying some chicken soon. Also having corn on the cob and a red cabbage coleslaw (no mayo).

 

[Unsomnambulist]

I wanted to grill some chicken. My wife wanted some fried chicken. I am going to be frying some chicken soon. Also having corn on the cob and a red cabbage coleslaw (no mayo).

You know what to do to protect your vinyl.

 

[axolotl]

I wanted to grill some chicken. My wife wanted some fried chicken. I am going to be frying some chicken soon. Also having corn on the cob and a red cabbage coleslaw (no mayo).

Is red cabbage cole slaw with no mayo effectively shredded red cabbage?

 

[Nickyboy]

Is red cabbage cole slaw with no mayo effectively shredded red cabbage?

Nnnnnnot really. We make two kinds of cole slaw here: one with mayo and one without. Both can be made with green or red cabbage, but the red one tends to dye the mayo. We finely shred cabbage and then soak it in salt water for an hour or so, then drain and spin dry. Soaking it in salt water first draws out excess water from within the cabbage, so you don't end up with watery slaw in the end. The mayo version gets a dressing of mayo, sour cream, cider vinegar, basil, celery seed, salt and pepper, and mixed with shredded carrots. The non-mayo version starts the same way with a soak but is dressed with seasoned rice vinegar and tossed with shredded carrot, apples, and raisins sometimes. The vinegar one is tart and refreshing if you are having something heavier for dinner, whereas the mayo one is good with lighter fare. The vinegar version is really nice with napa cabbage, too.