Whats for Dinner Tonight?

[NHSparky]

That recipe looks like a keeper.

You may want to add a tablespoon or two of flour depending on how thick you like it.  As listed above, it's not terribly thick, but it'll do.  Add more than a couple of tablespoons, however, and it'll stick to your spoon like pudding.  I'm assuming you're not wild about that idea either.

[Big Dog]

You may want to add a tablespoon or two of flour depending on how thick you like it.  As listed above, it's not terribly thick, but it'll do.  Add more than a couple of tablespoons, however, and it'll stick to your spoon like pudding.  I'm assuming you're not wild about that idea either.

Clam pudding.

No, not wild about it.

Reminds me of a woman I knew once... but only once.

[Wineslob]

Clam pudding.

No, not wild about it.

Reminds me of a woman I knew once... but only once.

 

[Purple Sage]

We're having linguini with white clam sauce.  Must be clam night at CC.

[obumazombie]

Chili, fresh onions, Frito Lays corn chips !

[Dori]

We're having linguini with white clam sauce.  Must be clam night at CC.

I love shell fish, but not clams.  I like oysters chopped up in chowder or in dressing and can deal with clam sauce, but that's it on those guys.  I think it's the texture/consistency I don't like.  I used to love abalone before they outlawed it here.  That was pounded, breaded and fried.







 

[obumazombie]

I love shell fish, but not clams.  I like oysters chopped up in chowder or in dressing and can deal with clam sauce, but that's it on those guys.  I think it's the texture/consistency I don't like.  I used to love abalone before they outlawed it here.  That was pounded, breaded and fried.

My uncle calls clams and such molluscs. Lobsters, crabs, shrimp, crawfish etc are shellfish. At least according to him.







 

[Big Dog]

My uncle calls clams and such molluscs. Lobsters, crabs, shrimp, crawfish etc are shellfish. At least according to him.

Your uncle is mostly correct.

Clams, oysters, snails, and squid are all members of the phylum Mollusca. Lobsters, crabs, crayfish, and shrimp are members of the phylum Arthropoda, and the subphylum Crustacea.

The USDA and FDA define "shellfish" to include molluscs and crustaceans.

[Dori]

My uncle calls clams and such molluscs. Lobsters, crabs, shrimp, crawfish etc are shellfish. At least according to him.

Well technically lobsters, shrimp and such are crustaceans, but I call anything in a shell, shellfish.    

[Purple Sage]

I love shell fish, but not clams.  I like oysters chopped up in chowder or in dressing and can deal with clam sauce, but that's it on those guys.  I think it's the texture/consistency I don't like.  I used to love abalone before they outlawed it here.  That was pounded, breaded and fried.







 

I've never had abalone.  I'm guessing I'd probably like it as I love most anything that comes from the sea.
Oysters I only enjoy if raw and swallow them whole.  My husband chews them which I can't do because of the texture.  Clams, especially baby clams, taste delicious to me chewed.  I am a clam freak as long as they are tender and juicy.

[Dori]

I've never had abalone.  I'm guessing I'd probably like it as I love most anything that comes from the sea.
Oysters I only enjoy if raw and swallow them whole.  My husband chews them which I can't do because of the texture.  Clams, especially baby clams, taste delicious to me chewed.  I am a clam freak as long as they are tender and juicy.

The thought of eating anything raw like that without chewing it gives me the shivers.

You would probably like abalone. Years ago we could get them fresh here.  But no more.  They are like a large clam, thin and pounded out to tenderize, then breaded and a quick fry. They have their own taste, mild and buttery with a slight sweetness, similar to scallops. 

[Purple Sage]

The thought of eating anything raw like that without chewing it gives me the shivers.

You would probably like abalone. Years ago we could get them fresh here.  But no more.  They are like a large clam, thin and pounded out to tenderize, then breaded and a quick fry. They have their own taste, mild and buttery with a slight sweetness, similar to scallops. 

Buttery.  Yum.  Anything buttery, I like.  It's a shame they outlawed them. 

[Dori]

Buttery.  Yum.  Anything buttery, I like.  It's a shame they outlawed them. 

You could dive off the peninsula and get your own years ago. Now I don't know if they even live here anymore.  I think you can still hunt them on the pacific north coast, not sure about their habitat.

You can still get them imported.  Amazon sells them for about $90 - $150 a pound.

We also used to get local lobsters during season.  My husband's friend had a fishing boat and he gave us a whole bag of lobster tails.  There were about 20 in the bag.   
 

[Purple Sage]

You could dive off the peninsula and get your own years ago. Now I don't know if they even live here anymore.  I think you can still hunt them on the pacific north coast, not sure about their habitat.

You can still get them imported.  Amazon sells them for about $90 - $150 a pound.

Lord have mercy.  I won't ever eat any in my lifetime at those prices!

We also used to get local lobsters during season.  My husband's friend had a fishing boat and he gave us a whole bag of lobster tails.  There were about 20 in the bag.   
 

You're making me drool!  I need to move to the coast.  At the very least, I could throw out some crab traps.

[Big Dog]

I am a clam freak as long as they are tender and juicy.

I have had the same thing said about me.

 

[IassaFTots]

Italian Vegetable Soup simmered in the crock pot all day, served over Tortellini.

[obumazombie]

Unflied Lice, and chicken terriyaki !

[Dori]

Italian Vegetable Soup simmered in the crock pot all day, served over Tortellini.

How did you make it?

I had the best Italian soup at the "Spaghetti Factory" in Costa Mesa. It wasn't anything like minestrone.   I've tried to improvise and make it from memory.  I call it an Italian winter soup.





 

[seahorse513]

Tonite is tater tot nugget dish!! served with hard cider!!

[IassaFTots]

How did you make it?

I had the best Italian soup at the "Spaghetti Factory" in Costa Mesa. It wasn't anything like minestrone.   I've tried to improvise and make it from memory.  I call it an Italian winter soup.

Zucchini, carrots, onions, fresh tomatoes, added some frozen basil pesto, a can of tomatoes, chicken broth and some tomato paste.  At the end I put in some fresh spinach and heated it through.   I cooked up some tortellini and served it over it.  It made a ton, and I froze the rest to either serve over pasta, or eat just plain.

[debk]

Tonight is Shepherd's Pie, romaine salad with dried cranberries and candied pecans, blush vinegrette, and Sister Shubert rolls.

[Celtic Rose]

I have to clean out my fridge today, so I'll be finding out what I can throw together from what I have already.  If all else fails, I'll order Chinese 

[Chris_]

I'm out of chicken and pork, so I picked up some flank steak.

I'm also out of dried lemon zest so I used the oranges I bought as a snack.  It sure smells good.

[Chris_]

Perfection.

Overdid it a little on the orange zest, but it was cooked perfectly.  Seared on both sides, cooked to 140º in a hot oven, and let it sit for ten minutes.

[Chris_]

What a ripoff.  My cheese danishes are mighty short on the cheese.