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Author Topic: Friday or not, whats your dinner?  (Read 420173 times)

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Offline poche

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Re: Friday or not, whats your dinner?
« Reply #2340 on: April 03, 2020, 11:32:33 PM »
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    • Today for dinner I had black rice with red beans, collard greens, cauliflower, and bread.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
     :cowboy: :cowboy: :cowboy: 
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    Offline Viva Cristo Rey

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    Re: Friday or not, whats your dinner?
    « Reply #2341 on: April 04, 2020, 11:45:45 AM »
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    • Dinner tonite is black bean and veggie pot chili.  
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2342 on: April 04, 2020, 11:20:45 PM »
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    • Today for dinner I had potatoes with broccoli, cauliflower, collard greens, and fish.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
     :cowboy: :cowboy: :cowboy:   
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2343 on: April 05, 2020, 10:29:29 PM »
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    • Today for dinner I had a sausage gumbo cooked with black rice.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2344 on: April 06, 2020, 11:37:54 PM »
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    • Today for dinner I had black rice with collard greens, fried red peppers, cauliflower, and chili.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2345 on: April 10, 2020, 12:24:00 AM »
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    • Today for dinner I had black rice with collard greens and chicken. 
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2346 on: April 10, 2020, 11:23:48 PM »
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    • Today for dinner I had two sandwiches of tuna, black rice, and collard greens seasoned with mustard.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2347 on: April 11, 2020, 11:29:50 PM »
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    • Today for dinner I had potatoes with black rice, collard greens, and tuna fish.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
     :cowboy: :cowboy: :cowboy:  
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2348 on: April 12, 2020, 10:37:50 PM »
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    • Today for dinner I had potatoes with black rice, collard greens, fried red peppers, and tuna fish all cooked in a thick roux.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
         
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    Offline Viva Cristo Rey

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    Re: Friday or not, whats your dinner?
    « Reply #2349 on: April 15, 2020, 11:07:11 AM »
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    • I used the Louisiana “Holy Trinity” to go into the turkey-spaghetti soup I’m making.  
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    Offline Viva Cristo Rey

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    Re: Friday or not, whats your dinner?
    « Reply #2350 on: April 15, 2020, 11:07:52 AM »
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    • What is a roux? 
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2351 on: April 17, 2020, 01:01:54 AM »
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    • Quote from: Viva Cristo Rey on April 15, 2020, 11:07:52 AM
    What is a roux?
    Here are the simple steps for making a roux from equal parts butter or oil and flour, which will add depth, color and, most importantly, flavor to soup and sauce recipes.
    Step 1: Start the Roux
    Melt the butter over medium-low heat, then add the flour.
    Step 2: Stir the Butter and Flour
    Stir constantly with a wooden spoon in a figure-eight motion for even cooking.
    Step 3: Light Roux
    In 3 to 5 minutes, you'll have a light roux that should puff slightly. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.
    Step 4: Brown Roux
    For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. After about 6 or 7 minutes it will smell a little nutty and turn pale brown.
    Step 5: Dark Roux
    If you take it even further, about 8 to 15 minutes or longer, you'll get a dark roux. This is great for Cajun and Creole cooking. The longer the roux cooks, the less thickening power it has in the end.
    Step 6: Let It Cool
    No matter what the color, let it cool slightly before adding a liquid, like stock or milk. Use a whisk to incorporate and simmer to the desired thickness.


    https://www.foodnetwork.com/how-to/articles/how-to-make-a-roux-a-step-by-step-guide
    The link has pictures so you can see how it should look. I like to add collard greens to give it some color if it is going to be a light roux. A thick roux has a little more flour.
     :cowboy: :cowboy: :cowboy:   
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    Offline Nadir

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    Re: Friday or not, whats your dinner?
    « Reply #2352 on: April 17, 2020, 01:37:25 AM »
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    • Quote from: Viva Cristo Rey on April 15, 2020, 11:07:11 AM
    I used the Louisiana “Holy Trinity” to go into the turkey-spaghetti soup I’m making.  
    This title takes the name of the Lord our God in vain. I didn't thumb you down though, because I don't believe you would do that consciously.
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    Help of Christians, guard our land from assault or inward stain,
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2353 on: April 17, 2020, 01:48:47 AM »
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    • Today for dinner I had potatoes with black rice, collard greens, all cooked in a very thick roux. 
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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    Offline poche

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    Re: Friday or not, whats your dinner?
    « Reply #2354 on: April 18, 2020, 12:27:43 AM »
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    • Today for dinner I had black eyed peas and black rice.
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
    :cowboy: :cowboy: :cowboy:
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