# What's for dinner tonight? **URL:** \ **Category:** Cafe Society\ **Created:** [January 6, 2011, 8:36pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652 "2011-01-06T20:36:55Z")\ **Posts on this page:** 20\ **Page:** 30
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [April 15, 2011, 9:18pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/583 "2011-04-15T21:18:04Z")
Friends from Indiana are coming in, so I’m fixing pan broiled porkchops, baked sweet potatoes, steamed asparagus, unwrapping a loaf of seven grain bread from the bakery and 'nanner pudding for dessert. Oh, yeah, smoked gouda and cracked wheat and black pepper crackers for noshes before dinner and a nice bottle of gewurztraminer to go with. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [April 15, 2011, 9:34pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/584 "2011-04-15T21:34:38Z")
> [@Dung\_Beetle](#): > > We are down to the least-popular item on this week’s menu: quiche. I was going to attempt a mashed-potato crust (did I get that idea somewhere upthread?) but my husband gets nervous when I go off-recipe. There will also be asparagus and plenty of wine. Mmmmm. Quiche and wine! I’ll be right over! 🙂 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 15, 2011, 9:47pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/585 "2011-04-15T21:47:11Z")
Lamb burgers, made with kebab spices, served with sliced avocado on the side. ---
**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:** [April 16, 2011, 2:02am UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/586 "2011-04-16T02:02:03Z")
> [@norinew](#): > > Mmmmm. Quiche and wine! I’ll be right over! 🙂 I’m glad someone appreciates it! Actually, it turned out well. ---
**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:** [April 16, 2011, 2:02am UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/587 "2011-04-16T02:02:34Z")
Roomie has chicken enchiladas in the oven, and refried beans on the stove, and chips and salsa on the counter. Should be done at 19:30 (half an hour from now). > [@Chefguy](#): > > Lamb burgers, made with kebab spices, served with sliced avocado on the side. How about a recipe? I usually just mix lamb with minced parsley, minced garlic, salt, pepper, and cayenne pepper. Couscous on the side. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 16, 2011, 2:02pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/588 "2011-04-16T14:02:36Z")
> [@Johnny\_L.A](#): > > Roomie has chicken enchiladas in the oven, and refried beans on the stove, and chips and salsa on the counter. Should be done at 19:30 (half an hour from now). > How about a recipe? I usually just mix lamb with minced parsley, minced garlic, salt, pepper, and cayenne pepper. Couscous on the side. 1 pound ground lamb 4 cloves garlic, minced 3 TBSP minced onion 1/4 cup chopped cilantro 1 TBSP ground coriander 1 tsp cumin 1/2 tsp cinnamon 1/2 tsp ground allspice 1/4 tsp cayenne 1/4 tsp ground mustard 1/4 tsp pepper salt And ya mix 'em all tagedda. We ended up having couscous instead of avocado. ---
**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:** [April 16, 2011, 3:39pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/589 "2011-04-16T15:39:14Z")
Hm. I have all of that except for the cilantro. (And I’m almost out of fresh garlic.) I’ll give it a try. By ‘ground mustard’, I assume you mean seeds? I have some, but haven’t used them yet. I have a ‘mortar and pestle’ for grinding spices. The mortar is a bowl shaped like a Japanese rice bowl, and it has a rough-textured interior. The pestle is wood. Or I can just use the spice-dedicated electric coffee grinder. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 16, 2011, 3:44pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/590 "2011-04-16T15:44:41Z")
> [@Johnny\_L.A](#): > > Hm. I have all of that except for the cilantro. (And I’m almost out of fresh garlic.) I’ll give it a try. > > By ‘ground mustard’, I assume you mean seeds? I have some, but haven’t used them yet. I have a ‘mortar and pestle’ for grinding spices. The mortar is a bowl shaped like a Japanese rice bowl, and it has a rough-textured interior. The pestle is wood. Or I can just use the spice-dedicated electric coffee grinder. I just buy a small jar of ground mustard at the market. You can use mint instead of cilantro, or probably even parsley, depending on what taste you like. Mint is traditional in this sort of food. This is really a kebab recipe rather than what you usually find for lamb burgers. I just like the flavors. I’ve also seen them prepared in a Greek style with feta and Greek spices. ---
**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:** [April 16, 2011, 4:03pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/591 "2011-04-16T16:03:03Z")
Though I use parsley when I make lamb, I generally find it boring. I’ll do the cilantro! Roomie was looking for my cilantro yesterday, but she didn’t think she’d know it in the spice bag. (I keep my spices in zip-top bags, inside of zip-top bags. I do label most of them.) But cilantro is one of those herbs I always get fresh. I was thinking that your recipe would be good stuck onto skewers and thrown on the barbie. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [April 16, 2011, 8:05pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/592 "2011-04-16T20:05:07Z")
I knew we were going to be busy, busy, busy all day (and we were!) so before we left the apartment this morning, I put some pork chops in the slow cooker; I just seasoned them with salt, pepper and a Country Herb blend that I like, and poured in about 1/2C of chicken stock. Just got home, they are falling-apart tender, so I added some bottled barbecue sauce and turned the heat down to warm. In a little while I’m going to make some cole slaw to go with it, and bake off some frozen biscuits. For dessert, we’re having strawberry shortcakes; the strawberries at Kroger were _gorgeous_ today! ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [April 16, 2011, 9:35pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/593 "2011-04-16T21:35:04Z")
Grilled cheeseburgers and baked fries for dinner. I _always_ make baked fries from scratch, but Mr Rebo brought some frozen seasoned fries home the other day, and they are AWESOME! From WalMart of all places. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 17, 2011, 1:39pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/594 "2011-04-17T13:39:26Z")
> [@Johnny\_L.A](#): > > Though I use parsley when I make lamb, I generally find it boring. I’ll do the cilantro! > > Roomie was looking for my cilantro yesterday, but she didn’t think she’d know it in the spice bag. (I keep my spices in zip-top bags, inside of zip-top bags. I do label most of them.) But cilantro is one of those herbs I always get fresh. > > I was thinking that your recipe would be good stuck onto skewers and thrown on the barbie. I usually just form them into turd-sized lumps by squeezing them in my fist. Then fry them up in a bit of oil and serve with saffron rice sprinkled with toasted almonds. Skewered would be good, also. ---
**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\ **Post date:** [April 17, 2011, 4:54pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/595 "2011-04-17T16:54:49Z")
My own pea soup. My trick is to add a glob of mint chutney and stir it in at the last minute. You don’t really taste the chutney but it balances the pea and ham well. ---
**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:** [April 17, 2011, 4:55pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/596 "2011-04-17T16:55:39Z")
The ground lamb is defrosting. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [April 17, 2011, 5:02pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/597 "2011-04-17T17:02:33Z")
Another busy, busy afternoon! I had a chuck roast in the freezer, and had read (I think on here) that a chuck roast in the slow cooker with a can of whole berry cranberry sauce and some onion soup mix made a tasty roast. I found similar recipes all over the 'net, so _someone_ must like it, and I had all the key ingredients! So I thawed the roast (in the microwave), seasoned with salt and pepper and popped into the slow cooker with the cranberry sauce and soup mix. I will serve a steamed veggie blend of green beans and roasted red potatoes with butter rosemary sauce. Depending on how much sauce the roast ends up with, I’m also considering serving some brown rice or buttered egg noodles. ---
**Author:** ![PapSett](https://avatars.discourse-cdn.com/v4/letter/p/ecc23a/32.png) [@PapSett](https://boards.straightdope.com/u/PapSett)\ **Post date:** [April 17, 2011, 8:42pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/598 "2011-04-17T20:42:26Z")
Homemade lasagna. Eating it right now. MMMMMMMMMMMMM… ---
**Author:** ![Alice\_The\_Goon](https://avatars.discourse-cdn.com/v4/letter/a/ed8c4c/32.png) [@Alice\_The\_Goon](https://boards.straightdope.com/u/Alice_The_Goon)\ **Post date:** [April 17, 2011, 11:19pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/599 "2011-04-17T23:19:55Z")
Today I made some of those kale chips I’ve been hearing about lately. Bite-size pieces of kale, drizzled with olive oil and kosher salt, and roasted in the oven until crispy. I liked them- they were very crispy and tasty. My friend that was visiting didn’t like them, but my 12 year-old son did. Tasty, and good for you. Vegetable aren’t\* that\* bad! 😛 ---
**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:** [April 17, 2011, 11:27pm UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/600 "2011-04-17T23:27:03Z")
> [@Chefguy](#): > > I usually just form them into turd-sized lumps by squeezing them in my fist. Then fry them up in a bit of oil and serve with saffron rice sprinkled with toasted almonds. Skewered would be good, also. I’ve decided I’ll just pan-fry them in a cast-iron skillet. I did roll them into little turds, though. I used your recipe, but approximated some things. Like, I measured the coriander and allspice before I ground them. There are more onions than called for, and a little more cilantro. The meatballs are in the fridge, and I’ll start cooking after roomie finishes her homework. I have three flavours of couscous to choose from, and some half-cobs of corn. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 18, 2011, 12:21am UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/601 "2011-04-18T00:21:31Z")
Order-in pizza tonight, after three hours of yardwork. Cappocolo pizza from Pizzicato. And I think a beer is in order, probably a Full Sail Sessions lager. ---
**Author:** ![Cuckoorex](https://avatars.discourse-cdn.com/v4/letter/c/ad7895/32.png) [@Cuckoorex](https://boards.straightdope.com/u/Cuckoorex)\ **Post date:** [April 18, 2011, 12:28am UTC](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652/602 "2011-04-18T00:28:45Z")
I’m going simple tonight; 8 oz. Angus Ribeye, medium-rare, brushed with Worcestshire sauce and a rub of onion salt, black pepper, garlic, paprika and I’ll serve it with baby portabello mushrooms sauteed in butter, onion salt and garlic. [Previous page](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652.md?page=29) [Next page](https://boards.straightdope.com/t/whats-for-dinner-tonight/566652.md?page=31)