# What's for dinner: Fall Edition **URL:** \ **Category:** Cafe Society\ **Created:** [November 8, 2012, 12:11am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301 "2012-11-08T00:11:10Z")\ **Posts on this page:** 17\ **Page:** 3
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [November 16, 2012, 3:36pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/41 "2012-11-16T15:36:46Z")
> [@Sattua](#): > > My husband is still sick and requested “hotpot”, by which we mean, stuff boiled in broth and dished up as soup. I used my usual combination with nothing original–chicken, mushrooms, carrots, green onions, ginger, lo mein noodles, and frozen potstickers boiled in Knorr Chicken Powder broth. We add soy sauce, sriracha, and sa cha to our own bowls. The baby throws noodles on the floor. This sounds super yummy. When do you add everything in (like, a vague recipe)? I’ve never added ginger to soup, would it get funky if you add it in too soon? ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [November 16, 2012, 4:43pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/42 "2012-11-16T16:43:14Z")
The guy who described it to me originally grew up in his mother’s authentic-Chinese Chinese restaurant, so I trust his palate (mine isn’t very delicate). He says to simmer the ginger and onions in chicken broth so they flavor the soup base. Then I add everything else at once, turn the heat up, and let cook about 8 minutes, by which time it oughta be boiling hard and the dumplings should be done in the center and have floated to the top. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [November 16, 2012, 5:59pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/43 "2012-11-16T17:59:20Z")
Thank you 🙂 I think I know what’s for dinner tomorrow night then… ---
**Author:** ![DMark](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@DMark](https://boards.straightdope.com/u/DMark)\ **Post date:** [November 16, 2012, 6:00pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/44 "2012-11-16T18:00:34Z")
> [@lindsaybluth](#): > > **DMark** , how do you make your crust? Are there any frozen ready-to-go crusts that are worthwhile? Making pie crust is tedious and, to be honest, a waste of time - almost all of the frozen pie crusts are just fine and a hell of a lot easier to use than making one from scratch! I always get the 9" deep dish, frozen pie crusts. These were even the generic Walmart brand and they were great. Besides, although the pie crust holds it together, it is the content of any pie that makes or breaks it - so I wouldn’t be overly concerned about which brand of crust to use. That said, I have a good friend and she can whip up a fantastic pie crust in minutes and it always comes out great! I can’t. Slight hijack to my own post: Living in Europe (Berlin) back in the day, I was surprised to discover they had no idea what a “pie” is and you most certainly couldn’t even find a pie pan, let alone a pie crust. I had to search the city high and low for a pie pan and did have to make the crusts from scratch over there. So yeah - I can do one if forced to do so, but it ain’t easy and they come out with varying degrees of quality. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 18, 2012, 2:48am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/45 "2012-11-18T02:48:01Z")
Wiener Schnitzel. Mmm… Veal… ---
**Author:** ![ems](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@ems](https://boards.straightdope.com/u/ems)\ **Post date:** [November 18, 2012, 4:36am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/46 "2012-11-18T04:36:51Z")
Crab cakes and Cesar salad tonight. Chinese hotspot is delicious! And good for what ails you! ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [November 21, 2012, 12:34am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/47 "2012-11-21T00:34:27Z")
Pork belly quesadillas, guacamole with plantain chips, bacon wrapped quail eggs, sea bass ceviche, friend calamari, sauteed mushroom salad, steamed edamame. And a mojito! Edit: > [@DMark](#): > > Slight hijack to my own post: Living in Europe (Berlin) back in the day, I was surprised to discover they had no idea what a “pie” is and you most certainly couldn’t even find a pie pan, let alone a pie crust. I had to search the city high and low for a pie pan and did have to make the crusts from scratch over there. So yeah - I can do one if forced to do so, but it ain’t easy and they come out with varying degrees of quality. No shame in not making your own – was just hoping for a brand suggestion :). Thank you! ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [November 23, 2012, 11:15pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/48 "2012-11-23T23:15:42Z")
Tonight is no duh, leftovers, but I’m looking forward to the first stew of the year tomorrow. I’ve got some elk, and a [recipe](http://www.jacksonholefoodie.com/1/post/2010/10/elk-stew-to-the-rescue.html) to try. It’s your basic dredge, sear and slow cook. I just hope it doesn’t dry out - not a lot of fat in elk. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [November 24, 2012, 7:25pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/49 "2012-11-24T19:25:43Z")
Buffalo wings and waffles, soon to be followed by a nice bowl of ice cream. Delicious. ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [November 25, 2012, 1:26am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/50 "2012-11-25T01:26:48Z")
So the elk stew came out really tasty. I added at least 4x as much pepper as called for, both in the flour coating and to the stew. Thyme instead of rosemary. Elk is always going to be a bit chewy, but other than that it’s dynamite. Meant to be served over butter noodles, and that would have been perfect except we’ve already maxed out our carb intake for the week (mmm… stuffing)! And there’s just enough pumpkin pie left for dessert. ---
**Author:** ![MareIt](https://avatars.discourse-cdn.com/v4/letter/m/ea666f/32.png) [@MareIt](https://boards.straightdope.com/u/MareIt)\ **Post date:** [November 25, 2012, 1:44am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/51 "2012-11-25T01:44:24Z")
sweet potato & black bean hash. I, of course, had to add in some leftover turkey. Made a turkey stock from the Tday turkey so will likely make turkey soup with the rest of the leftover turkey. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 25, 2012, 1:56am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/52 "2012-11-25T01:56:16Z")
Tonight is the SO’s birthday. I’m taking her to [Le Chat Noir](http://www.blackcatbellingham.com/index.html) for dinner. I hope we can get seats, and that the service isn’t too bad. We’ll probably start with two orders of escargots, and we’ll probably both have filet mignon. I think I’ll have mine with the cracked black pepper glaze. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [November 26, 2012, 8:43pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/53 "2012-11-26T20:43:31Z")
Ya know, I’m not a fan of grass fed / hormone free steaks. Somehow they’re tougher and less succulent than the regular ones. Thanksgiving was actually baby lamb chops. Yum! Sweet potato mash, asparagus and creme brulee. Tonight is a T-bone but can I get some suggestions / recipes for a pork tenderloin for tomorrow night? Not feeling teriyaki or anything too out there. ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [November 26, 2012, 9:00pm UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/54 "2012-11-26T21:00:21Z")
Tonight, probably pierogies with sautéed onions and chorizo. (Mrs. T’s frozen pierogies, that is). This past weekend I made my first ever shoofly pies, at my husband’s request. I believe they turned out exactly as they ought to, however, no one around here really likes shoofly pie, even if you tell them you used only the freshest cage-free flies. I’m slowly eating it my damn self, though daily servings of molasses and brown sugar isn’t really the nutritional plan I had in mind. I can’t just throw out perfectly good food. ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [November 27, 2012, 2:57am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/55 "2012-11-27T02:57:03Z")
A weekend meal on a weeknight - good thing I got home early today. Enchiladas verde from the Cook’s Illustrated recipe. Typical CI: takes hours and uses every dish in the kitchen. However, it was really good. I’m almost more full than at Thanksgiving! Poached the chicken in broth flavored with sauteed onions/garlic/cumin. Broiled the tomatillos, put them in the food processor with defrosted green chilies (instead of roasted fresh, which is a lot of work), garlic, salt, sugar, pepper. Assembled filling: shredded chicken, pepper jack cheese, cilantro, sauteed onion/cumin (ex-recipe) Sprayed corn tortillas with vegetable oil and baked for a few minutes to make them pliable. Smeared sauce, filled and rolled tortillas, covered with sauce & cheese. Baked for 2x as long as recipe says (covered, 450, @30 minutes). I think next time we will do the filling/sauce as a casserole and serve with tostadas instead of rolling. And we need to find a source for hot chilies - the store only had mild and we prefer some kick. Maybe try some jalapenos. It was still extremely tasty, with a nice tangy bite. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [November 27, 2012, 3:16am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/56 "2012-11-27T03:16:21Z")
My husband was sick right before Thanksgiving and we weren’t sure we’d make it to the family do, so I had an emergency turkey breast in the fridge. Yesterday I made a paste of garlic, thyme, parsley, and olive oil, smeared it on the top and roasted it. I made gravy with the drippings, and put the sliced breast in it. Then I made cranberry sauce with Cointreau in it. He’s clannish, but he came --\>thisclose\<–to saying out loud that it was way better than his mother’s Thanksgiving cooking. He felt so guilty that he started going on about how the Stovetop cornbread stuffing was better than my mom’s homemade, and I should make ALL these things for Christmas dinner. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [November 28, 2012, 3:04am UTC](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301/57 "2012-11-28T03:04:42Z")
My husband says I’m jonesing poultry. Tonight I stuffed sage leaves and chevre under the skin of a chicken and roasted it. For sides I steamed some broccoli and made lemon pepper risotto. I need to take it easy tomorrow night. [Previous page](https://boards.straightdope.com/t/whats-for-dinner-fall-edition/640301.md?page=2)