Tonight’s Dinner

Will you be making homemade mayo for the Po'Boys?

I haven’t decided yet if I’ll make them with mayonnaise or rémoulade.

Either way, I might just use Hellman’s. Not sure.

Greg, if you're over 50, you must have a death wish.

R3, I typically eat pretty healthy food, so I’m not concerned.

Oh, R3, you are referring to the French fries.

I make oven fries.

The last thing I would ever eat is a poor boy prepared by a prune-and-cod loving guy from Boston.🤮

Greg = Othello = Gatsby, which was proved last night in the deleted thread.

Gatsby’s nasty defense of Greg revealed him to be Greg.

Gatsby said it was also Greg’s nemesis, Othello, who had been red-tagged.

Therefore, Gatsby = Othello = Greg.

Exposed, once again.

Jomsom Califlower

Gorkhali Goat Curry

Garlic Cheese Naan

And for dessert , uncut Latin cock.

What kind of rolls are you using. Please say crusty. I hate the soft mushy white bread rolls.

Ghetto golden rolls?

[quote] The last thing I would ever eat is a poor boy prepared by a prune-and-cod loving guy from Boston.🤮

Fine. You don’t know what you’re missing.

You don’t have friends.

[quote] What kind of rolls are you using.

French rolls.

[quote] You don’t have friends.

How sad for me!

r12 has closed the thread!

Really, R15!

Will you make slaw to go with them? Homemade?

Hi, Greg.

[quote]Will you make slaw to go with them?

No, but Hannibal02116 will probably slay them. And eat them.

R17, good idea, but no.

I wish I had thought of that.

Hello, R18.

What’s “Po’ Boys”, precious? What’s “Po’ Boys”?

I’m allergic to shrimp and don’t eat carbs. What else do you have?

R9, The French bread I use has a nice crust and a soft interior. I lightly butter the inside and then toast li very lightly on a grill pan.

Sow Belly 'n' Hand Slung Chitlins

[quote] Sow Belly 'n' Hand Slung Chitlins

Oh my goodness, Daisy, I have the best recipe for that.

R7, stop flirting.

It’s embarrassing.

What kind of French bread do you use? I can't get good French bread up north for love or money.

Dullest

Troll

Ever

The food/health police are exhausting.

He’s not eating french fries every day.

I have thawed a whole chicken but I haven't decided what to do with it yet.

[quote] Dullest Troll Ever

R29,

It

Got

Your

Attention

isn't the term po'boys sort of low key racist?

Are you Haitian-Creole, Greg?

[quote] isn't the term po'boys sort of low key racist?

Perhaps when you say it, it is.

[quote] Are you Haitian-Creole, Greg?

No.

enjoy your cultural appropriation dinner party greg.

Thanks, R37.

I wouldn’t call it a dinner party, but I get your drift.

[quote] Though some argue term “po-boy” is racist and mocks black dialect, Mizell-Nelson observes “given the sandwich's origins in the mixed-race working-class French Quarter neighborhood, the term mocked white as well as black speech.”

[quote] Po-boys were originally made by the Martin Brothers, Bennie and Clovis, who moved to New Orleans from Raceland in the mid-1910s. Both brothers worked as streetcar conductors until the early 1920s, when they opened Martin Brothers Coffee Stand and Restaurant in the French Market.

Coffee stands have a long history in the French Market, beginning with free women of color. The Martin Brothers inclusion of a restaurant drew in their fellow street car workers and union members. However, when the carmen went on strike in 1929, Bennie and Clovis pledged to give the carmen free meals until the strike was resolved. In order to fulfill their pledge, the brothers developed a unique creation that came to be known as the “poor boy” originally. They worked with the bakery that supplied their french bread to create a loaf that had a standard width from end-to-end, eliminating the “nose” or narrow ends that created waste. The crispy bread was the perfect vessel for a large sandwich to feed the hungry strikers. When a striker came buy to get a sandwich, they would call out, “here comes another poor boy,” as the striker approached. That’s how this New Orleans classic became known as the “poor boy” and was abridged to “po-boy”. The “po-boy” lives on at restaurants throughout the Metro New Orleans area.

[quote]Hellman’s.

H-E-L-L-M-A-N-N-'-S

(And I live on the west coast, where it's Best Foods.)

I hope you post your recipe for the shrimp. I'm always looking for new ways to cook shrimp since I always have bags of it in my freezer.

[quote] enjoy your cultural appropriation dinner party greg.

I suppose I shouldn’t be ever serving Ethiopian food. Or Indian food? Or Thai food? Or Mexican food?

R37, I have a sneaking suspicion that you are a racist.

That’s right, R40.

It was autocorrect.

Will do, R41.

[quote] French rolls.

You don't make a poor boy with a "roll." Unless you're a prune and cod loving Yankee.

[quote] You don't make a poor boy with a "roll." Unless you're a prune and cod loving Yankee

That’s right. See R24.

I use a large French baguette that I cut.

Actually, it’s not really what I would consider a baguette. It’s a long load of French bread.

24 inches.

^CORRECTION

A long loaf

Tater Tots instead of french fries would be reat

GREG is a megalomaniac.

Greg has a long loaf. I knew I was attracted to him...

[quote] Greg has a long loaf. I knew I was attracted to him...

I do.

Orange chicken

I made pepper steak over white rice using NY strip steak cut into 1/2 inch cubes and sauteed with red, yellow and green bell peppers and onions. I don't make it Chinese-y style, I just like a good beefy gravy.

But what I really am craving is that butter you get with water crackers in those good restaurants. I can never find that butter in the stores. Anyone (Gregg)? know what kind of butter that is? It's so delicious.

Honestly, just butter and water crackers could do me fine tonight. Maybe a red wine to go with.

R54, I’m not sure what kind of butter you’re referring to.

Is it sweet? Butter sweetened with honey?

Are you in the UK?

No. I'm in the U.S. The butter is not a sweet butter it's just a higher class butter that I find when I go to say a better dining restaurant, you know, white tablecloths, pricey.

I have no idea what Po' Boys are. I've heard of them but don't know what they are.

Mechadong Manom

Manok*

[quote] I have no idea what Po' Boys are. I've heard of them but don't know what they are.

Check out R39.

Smothered oxtails.

KFC

Settled on a roast chicken with a garlic / herb compound butter stuffed under the skin.

Has Greg posted his Labor Day menu yet?

Racist thread.

Sounds great,i miss the poor boys in louisiana. Especially the beefy ones. Did you use fresh oysters ?

[quote] Racist thread.

You’re full of shit.

My po’boys were absolutely delicious the other night.

[quote] Sounds great,i miss the poor boys in louisiana. Especially the beefy ones. Did you use fresh oysters ?

I used shrimp. So good!

Oh Boy used to sell frozen Po Boys with inexpensive meat, bologna, salami and cheese. They were on a long roll, toasted up crunchy inexpensive and wow were those good.

Tonight, NY Strip on the barbeque, baked potatoes and asparagus. Glass of red blend.

Sounds good, R69!

I love a nice grilled steak.

I am making grilled pork chops with a summer succotash, and some peach-ginger chutney.

Pan seared scallops with coconut rice.

Finding really good bread is a real problem. Grocery store ‘french bread’ is too squishy. I started making baguettes when covid started and I still cant get it right (deflates in oven after second rise). Practice makes perfect

My oxtails were awesome. Served with royal rice and a salad I got last night with my Stromboli.

R70 sounds delicious and the addition of the chutney really puts it over the top!

Partner made a corned beef. I will cook our farmer's market corn and green beans. Just lemon, tarragon and butter for the beans, and butter and salt for the corn. The corned beef is glazed in brown sugar and mustard. Both of us want to spend minimal time in the kitchen and cleaning up.

BBQ ribs, corn on the cob, coleslaw (store bought), tomato and cucumber salad.

Everyone gonna eat ass tonite

Sous vide chicken,Tikka Masala sauce, reheated green beans, salad with freshly made croutons, basil from our garden, heirloom tomatoes.

Chicken with Lemon peppercorn sauce and Yukon gold mashed

Checkers Big Buford and coconut cake.

smashed redskin potatoes, fresh green beans sauteed in olive oil and garlic, and roasted chicken breasts with crushed garlic and fresh oregano and lemons. I had an almond biscotti and tea for dessert.

Hamburger Helper cheeseburger macaroni

I'm having Tuna Macaroni and Buttered Corn.

Oatmeal with EVOO and Parmigiano-Reggiano

Mmmmmmm. EVOOoooooo.

I pronounce it EE-voo, Rachel. Two syllables instead of four.

I made a very easy and good dinner tonight and am putting it up here for anyone if you are tired of having to go through the hassell of cooking but want a home cooked tasting meal.

I bought at the grocery store one of these packaged pork loins. Lemon and cracked pepper one. Not huge about 1.5 pound or 2 pounds. Only about 7.99. Placed it into a Pyrex baking dish, baked at 350 for 55 min.

Made Stove top stuffing with it and Green Giant Asparagus.

Easy and delicious.

Who kidnapped Greg?

[quote]Green Giant Asparagus

It's probably easier to prep and cook fresh asparagus.

Did they get sick?

[quote] Who kidnapped Greg?

Here I am.

I’ve just had a very busy and long day. I went to pick up 800 antique bricks and then laid most of a walkway in my garden.

I’ve another day at least of brick laying.

R89 not really. Wash them. Trim them. Hope they are not woody as they sometimes are. Then have to wash a pot. Plus have to get them at the store and use fairly quickly once bought they don’t last long. Canned is ready when I am.

Green Giant just open the can drain and dump in a bowl and microwave.

I'm defrosting some stuffed peppers. I made them and froze them last month. I think a nice mixed greens salad will go well with them.

I purchased so fancy schmancy white popcorn and I have a hankering for it tonight.

[quote] I'm defrosting some stuffed peppers. I made them and froze them last month. I think a nice mixed greens salad will go well with them.

Sounds good, R93.

Stuffed peppers freeze well and I enjoy having some in the freezer for a quick but delicious dinner.

Canned asparagus, IME, has lost all texture, not to mention flavor.

Frozen asparagus, I've never tried.

Probably just a green salad. I just had a late lunch, a grilled cheese & tomato sandwich on sourdough bread and a package of peanut M&Ms. I think I am done for the day.

Beaver

R98 = Jodie Foster

Nasty loose meat

Why, r100? Wouldn’t a bowl of cereal be better?

My nutritionist says you gotta watch the carbs. Check out labels. Cereal has a lot of carbs. I eat Grapenuts and I was shocked at the h igh amount of carbs. If you want to snack at night better to have peanut butter and crackers with tea.

R102 have you tried Magic Spoon? It’s a low carb cereal.

R96 All true but still, I like Green Giant canned asparagus. So sue me.

hot dog with mustard and chopped onions

Green beans (cooked in crock pot all pm) , tomato, cuke,onion salad and a grilled hamburger patty ( no bun)

Went and bought a NY strip. I’m tempted to cook it for lunch today and not dinner tonight.

I’m having chicken legs prepared on the grill. I got the recipe from Men’s Health.

My mom dropped off some pulled pork that my step-dad made, so I'll probably make a sandwich.

Coconut butterfly shrimp, hash browns and a small salad.

poKAY bowl with salmon and ahi tuna

Leftover filet mignon from when I went out to dinner Monday night. It was a huge piece that would have made three decent sized servings. It was too rare for me in the center (cold) so I ate the ends and brought the middle home. It reheated in the oven perfectly. Also had a baked potato and salad. Now gnawing on half a frozen Snickers and enjoying a second glass of Cabernet.

Went to a Mexican restaurant and had the usual for me, shredded beef taco, rice and beans and a cheese crisp.

The frozen Margarita almost froze my lungs it was so cold. Shold've gotten the other kind with the ice cubes.