What's on the menu this evening?

[krystl]

Obviously there have to be seeds at some point in order for the lettuce to grow. Unless you think it's some sort of magic Or maybe if you just wish really hard!!

I think he means lettuce doesn't' appear to have seeds like other veggies. I kinda wondered where they come from in a head of lettuce myself.

[4bronxbombers]

Fancy steak slathered in garlice butter...pffft


Dominoes pizza FTW last night!

[4bronxbombers]

Welp my father asked me to make him spanakopita for tomorrow so it looks like that's what I'll be doing tonight.

[Trish]

I think he means lettuce doesn't' appear to have seeds like other veggies. I kinda wondered where they come from in a head of lettuce myself.

I was just teasing him because he seems to miss it!

[RUNYYFan]

What do you use to cut London broil paper thin? A chef's knife or a deli slicer?

How do you grow lettuce in yer garden? They don't have seeds, so how do you grow them? And how do you know when they're ready to be picked?

Actually, I have an old sabre-style slicing knife. It's about 10 inches long and a half-inch wide. My Dad received it as a gift about 40 years ago. Four or five draws down a sharpening stick every ten slices and it delivers.

As for the lettuce, yes it does start out as seeds. We don't find seeds in the lettuce we buy in market because the plant has been picked before it goes to seed.

If you want to try your hand at it, you have to purchase the seeds from a local germinator or distributor. In the Northeast, it can be a challenge to grow lettuce because of the late freezes we get from time to time. I was lucky this year that one of my neighbors in PA offered a plot in his greenhouse for me to try my hand at this type of gardening and provided the seed to me.

Generally, you can get a sense of when to pick the head when you see the head get full with a lush set of leaves, usually four to five layers deep in the head.


As for tonight, I let someone else cook. Went to Olde Queens Tavern in New Brunswick, NJ with several friends from one of the other boards I frequent and chowed down on a Blitzburger. Washed it down with a fine Guinness and topped of the meal with a double of Tullamore Dew.

[Jersey Yankee]

I was just teasing him because he seems to miss it!

Ya darn tootin' I miss the attention. I wuz wonderin' if you had me on Ignore or sumtiin'.

Anywayz ... my miserable life is now complete, since Trish has finally noticed me. Take note, Billy Jeanne, Vicki, Danielle ... and mebbe even Ally!!!

[Jersey Yankee]

Lunch (I work the 3rd Shift now):

Salad: red leaf, aragula, sliced carrots, the last of the yellow peppers, 'shrooms, grape tomatoes.

Sammich: cracked pepper turkey (I cracked it myself) , pastrami, corned beef on a hero, red leaf. I should've added 'shrooms, but wot-evah.

[xenadanielle]

I believe we are having lobster.

Normally we'd have lobster for Father's Day, but my parents are away and the bf was in Laconia, NH all weekend for Bike Week. So this is our late pseudo-Fathers Day dinner since lobster is still on sale @ Shop Rite (even tho it was not advertised in our circular).

[fredgmuggs]

I bought a 5 lb. whole copper river salmon at Costco yesterday so I was trying to decide whether I should filet it or slice it into steaks. I finally decided to cook it whole on the charcoal grill. I got some recipes online and it came out great. This is the first time a did a whole fish on the grill. I stuffed it with onions, fennel fronds, sliced lemons, fresh rosemary, and salt and pepper. I rubbed olive oil on the outside and inside and grilled for 15 minutes on each side. Perfection!

My kid picked up a Copper River Salmon from Costco and made it on the grill yesterday and it was really really good. (I think he used dill, olive oil, lemon, cilantro and salt&pepper on it)

[Jersey Yankee]

When you'ze salmon grillers make yer fish, do you put it on there whole? Or slice it in half? Do you'ze have one of those "fish containers" to insure that it doesn't fall apart?

Now then, gas or charcoal?

[Trish]

When you'ze salmon grillers make yer fish, do you put it on there whole? Or slice it in half? Do you'ze have one of those "fish containers" to insure that it doesn't fall apart?

Now then, gas or charcoal?

I buy salmon filets and my husband grills them on the gas grill. No fancy rack or anything, just puts it on the grill and cooks it. The filets are pretty sturdy and as long as you don't overcook it, it shouldn't fall apart.

[Jersey Yankee]

I buy salmon filets and my husband grills them on the gas grill. No fancy rack or anything, just puts it on the grill and cooks it. The filets are pretty sturdy and as long as you don't overcook it, it shouldn't fall apart.

Oh, OK. Geez, I wonder if they'll stand up just fine in a toaster oven.

[fredgmuggs]

When you'ze salmon grillers make yer fish, do you put it on there whole? Or slice it in half? Do you'ze have one of those "fish containers" to insure that it doesn't fall apart?

Now then, gas or charcoal?

gas grill, stainless steel rack I put on top the grill grates, salmon fillet (skin on one side). Cook it for about 5-6 minutes on one side and flip it over for another 5 minutes or so (I have a Weber grill with three tube burners running lengthwise on the grill and I cook it using the indirect method - the two outside burners are left on and the center burner is turned off and the fish is placed in the center).

One thing I do try to do is to use only wild caught Salmon. I will not buy farm raised Salmon after reading research about the contaminants in farm raised version.

[Trish]

Oh, OK. Geez, I wonder if they'll stand up just fine in a toaster oven.

Call the fire department and have them on alert!

[xenadanielle]

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

http://blog.aveceric.com/category/gettoasted

[fredgmuggs]

Call the fire department and have them on alert!

I wonder what it's like to be a neighbor of Brad in an apartment building. I think we have the makings for a sitcom here.

[Jersey Yankee]

Call the fire department and have them on alert!

Ladies, Germs, Children of All Ages ... and Muggsy. Trishie's back.

[Jersey Yankee]

gas grill, stainless steel rack I put on top the grill grates, salmon fillet (skin on one side). Cook it for about 5-6 minutes on one side and flip it over for another 5 minutes or so (I have a Weber grill with three tube burners running lengthwise on the grill and I cook it using the indirect method - the two outside burners are left on and the center burner is turned off and the fish is placed in the center).

One thing I do try to do is to use only wild caught Salmon. I will not buy farm raised Salmon after reading research about the contaminants in farm raised version.

So the fish is left heated, but not directly above the fire? I was wondering how those things were grilled. Considering that people use electric steamers when they cook them, I figured that's interesting to know.

What's the purpose of farm-raised if there are contaminants? Same with catfish, which are the bottom-feeders of the ocean.

I'll bet that Vicki & Danielle eat the farm-raised types of fish. 'Fess up, galz!!!

[Jersey Yankee]

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

http://blog.aveceric.com/category/gettoasted

Mademoiselle Danielle,

From zee menu:

Zucchini Mint Parmesan Frittata
Roasted Bananas With Rosemary
Goat Cheese Truffles
Butterflied Garlic Shrimp
Raspberry Clafouti
Quail Egg and Smoked Salmon Toasts

Ahhh ... has never had no cooked mint. I don't even eat zucchini. I thought that frittatas were made in pots.

Who roasts bananas?

I've never made truffles.

Shrimp in the toaster oven? May as well put them on the barbie (from that Crocodile Dundee commercial re Aussie visiting).

What eez zee "Clafouti"? And le raspberry is fer drinking (as is zee all-American pint of brewski).

Quail eggs? Well then sacre bleu (or sacre bleu cheese, Mademoiselle).

Anywayz ... like they said on "In Living Color" ... HATED IT!!!

[Jersey Yankee]

I wonder what it's like to be a neighbor of Brad in an apartment building. I think we have the makings for a sitcom here.

Oh, I dunno. I have a kwazy nabe called Kramer who comes over and asks fer a small piece of mah sammich and a salad.

I have a few other crazy nabes, but that's another story.

[Jersey Yankee]

Danielle, I saw the vid of the mustard crusted salmon. I've never used mustard for anything other than a sammich. Sorry, not a chef.

I may try a salmon steak, but my salmon is usually limited to a bagel & lox all the way. If I take it home (in the 4 oz packets), it'll sit there too long.

[4bronxbombers]

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

http://blog.aveceric.com/category/gettoasted

Now you've done it.

[4bronxbombers]

I wonder what it's like to be a neighbor of Brad in an apartment building. I think we have the makings for a sitcom here.

[xenadanielle]

Mademoiselle Danielle,

From zee menu:

Zucchini Mint Parmesan Frittata
Roasted Bananas With Rosemary
Goat Cheese Truffles
Butterflied Garlic Shrimp
Raspberry Clafouti
Quail Egg and Smoked Salmon Toasts

Ahhh ... has never had no cooked mint. I don't even eat zucchini. I thought that frittatas were made in pots.

Who roasts bananas?

I've never made truffles.

Shrimp in the toaster oven? May as well put them on the barbie (from that Crocodile Dundee commercial re Aussie visiting).

What eez zee "Clafouti"? And le raspberry is fer drinking (as is zee all-American pint of brewski).

Quail eggs? Well then sacre bleu (or sacre bleu cheese, Mademoiselle).

Anywayz ... like they said on "In Living Color" ... HATED IT!!!

Danielle, I saw the vid of the mustard crusted salmon. I've never used mustard for anything other than a sammich. Sorry, not a chef.

I may try a salmon steak, but my salmon is usually limited to a bagel & lox all the way. If I take it home (in the 4 oz packets), it'll sit there too long.

I WAS JUST TRYING TO BE HELPFUL.

Now you've done it.

Obviously Brad did not care for my suggestions!

I love that this big famous fancy-schmancy chef like Eric Ripert can show people how to make very sophisticated yet relatively simple cuisine in a toaster oven. I guess I am the only person who would appreciate that!!! BRADDDDDDD.

[smr15]

I love that this big famous fancy-schmancy chef like Eric Ripert can show people how to make very sophisticated yet relatively simple cuisine in a toaster oven. I guess I am the only person who would appreciate that!!! BRADDDDDDD.

No, you are not.
I do a lot of cooking in my toaster oven, because why turn on the big oven when the little one does just about everything as well?

I've made chicken, fish, meatloaf, etc. in there.... but I've never done any dessert thing, plus some of the appetizers (figs, for exam[le) look like I'd try them.

thanks!