The Food and Drink Thread

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Today I made Potatoes au Gratin. To add some more flavor, I also sweated some mushrooms, shallots and red peppers, which I layered the potatoes over before baking them with what I think was Parmesan cheese. We had a bunch of unlabeled cheese left over from the schools "Cheese Day" so folks got real creative. It turned out well other than the peppers not cooking long enough.
 
Got a rotisserie chicken from the supermarket on Sunday. Chicken sandwiches for lunch over the past couple of days. This weekend I'm going to make up a batch of chicken soup.

I’ve been craving rotisserie chicken for a while — sometimes I roast them at home but it’s never as good — and when we finally got it yesterday, I missed lunch because of work. FML. At least there’s leftovers.
 
I have a ton of great wine here at home (90% of which I got as a gift) and I’m deathly afraid that some of it is getting past its prime.

So I end up planning menus around wine bottles. Most of them red meat-centric because I have so many bold reds.
Right now I’d love to whip up a beef tenderloin roast with potatoes, onions and mushrooms, to pair with the Chateauneuf-du-Pape, and a cheesecake (no idea which topping) to go with the cream sherry.

Or a big ol’ lamb shoulder to go with the Amarone, and something chocolate-y to go with a ruby port.

Does anyone else do this? Dream up menus around specific wine bottles? Or am I just a big ol’ wine nerd?
 
I have a ton of great wine here at home (90% of which I got as a gift) and I’m deathly afraid that some of it is getting past its prime.

So I end up planning menus around wine bottles. Most of them red meat-centric because I have so many bold reds.
Right now I’d love to whip up a beef tenderloin roast with potatoes, onions and mushrooms, to pair with the Chateauneuf-du-Pape, and a cheesecake (no idea which topping) to go with the cream sherry.

Or a big ol’ lamb shoulder to go with the Amarone, and something chocolate-y to go with a ruby port.

Does anyone else do this? Dream up menus around specific wine bottles? Or am I just a big ol’ wine nerd?
You're just a big ol' wine nerd.

But they do sound nice.
I’ve been craving rotisserie chicken for a while — sometimes I roast them at home but it’s never as good — and when we finally got it yesterday, I missed lunch because of work. FML. At least there’s leftovers.
Make chicken stock with the leftovers. Boil up the skin and remains of the carcass for two or three hours with a chopped up onion and a chopped up leek. Strain off the solids in a colander and then use the stock to make vegetable soup or something.
 
In unrelated news, I just made up a frittata for dinner, and it came out just right - except perhaps a little too much salt. Not enough to spoil it, but slightly more salty than I expected.
 
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Corona > Heiniken Piss
 
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So I am now on an aggressively low-carb diet; this displeases me greatly. But one small benefit is that practically the only place I can get low carb takeout here is Nipa Hut, and thus I am eating there much more often than my girlfriend would normally tolerate.
 
Stella has always been a little light for my taste. Chimay White is about as light as I go and I usually drink Samuel Adams Imperial Russian Stout.

Your taste in beers sounds a bit like mine.

I am not in principle opposed to light-bodied beers, but most mass-produced lagers do nothing for me — though I’ll gladly sip them served very cold on a hot day — and dark, malty ales are the ones most likely to knock me off my socks, like English-style barley wines, Belgian-style

Never had the Sam Adams, but my favorite stouts and porters are those that strike a balance between sweetness and torrefaction. But it’s hard to find a good one around here — local craft brewers seem way too much in love with their adjuncts.

Belgian Trippels (like Chimay) and Strong Golden Ales are my favorite light-colored beer styles, along with wheat beers like German-style Hefeweizen and Belgian-style Witbiers, and the more full-bodied
lager styles like the Münchner Helles.
 
Yeah we are a lot alike in beer taste though I am not a huge wheat beer fan. Try the Samuel Smith, I think you would enjoy it.
 
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Texas style chili isn’t the only chili there is. If you want to get real technical, chili is the “sauce” and anything else added, including meat, is filler.

Rob
 
I also use ground turkey in my chili. Less greasy, and better for my cholesterol.
I like Indonesian sambals on rice, but these tend to have a lot of oil in them, and my internals can't really handle them so I have to eat them in moderation.

Chicken gizzard sambal. mmmm. mmmm. So more-ish but I know I'll regret it.
 
Making lunch: seasoned tilapia fillets, assorted varieties of potatoes sprinkled with paprika and garlic, and smoked cheeses (Gouda, Provolone, and Gruyère) with a bottle of Merlot I got for $2.99.
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Having a snack while doing laundry:
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I've been practicing hard cooking eggs and I had all the ingredients so I made egg salad.
 
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