# What's for dinner? **URL:** \ **Category:** Cafe Society\ **Created:** [February 4, 2018, 12:53am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139 "2018-02-04T00:53:30Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 7, 2018, 10:39pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/61 "2018-02-07T22:39:27Z")
Matzah ball soup and pork tenderloin with asparagus and some kind of bulgury, almost tabouleh, but not quite tabouleh, kind of thing. ---
**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:** [February 8, 2018, 12:27am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/62 "2018-02-08T00:27:36Z")
Chili Verde. Had some leftover pork chops in the freezer, and some Hatch peppers that I roasted and froze last summer. I’d forgotten just how hot those suckers were, so even the amount I used was nearly too hot, let alone the 12-15 the recipe called for :eek:. I added anaheims as well. I’d never made this dish before, so it was an experiment. I’d like to find a really good recipe, if anybody has one. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [February 8, 2018, 12:40am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/63 "2018-02-08T00:40:08Z")
> [@Chefguy](#): > > Chili Verde. Had some leftover pork chops in the freezer, and some Hatch peppers that I roasted and froze last summer. I’d forgotten just how hot those suckers were, so even the amount I used was nearly too hot, let alone the 12-15 the recipe called for :eek:. I added anaheims as well. I’d never made this dish before, so it was an experiment. I’d like to find a really good recipe, if anybody has one. I have one that’s as good as any chile verde you’d find in a fine Mexican restaurant in Southwestern US. If you think it will suit, I’m happy to PM it to you. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 8, 2018, 1:14am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/64 "2018-02-08T01:14:06Z")
> [@Chefguy](#): > > I’d forgotten just how hot those suckers were, so even the amount I used was nearly too hot, let alone the 12-15 the recipe called for :eek:. They do come in various heat levels. Some cultivars are very mild; others, like the Sandia and the Lumbre, pack a good punch. Big Jims are usually the middle-of-the-road ones (although various versions of it are hotter than others.) That said, usually when I buy them during Hatch chile season out here in Chicago, they are only categorized by heat level (when they are distinguished) without reference to cultivar. Where I buy them, they typically have “mild” and “hot” and sometimes “extra hot.” ---
**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:** [February 8, 2018, 1:35am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/65 "2018-02-08T01:35:24Z")
Tuna melties and Spring greens salad. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [February 8, 2018, 2:28am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/66 "2018-02-08T02:28:44Z")
I made the French onion panade. It was…interesting. The recipe didn’t tell me it would puff up huge like a soufflé. While it was certainly tasty, it was NOT as good as a brimming bowl of good hot onion soup crusted with toasted bread and Gruyere. I will taste the leftovers (two pint containers) tomorrow and report how it ages. ---
**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:** [February 8, 2018, 1:25pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/67 "2018-02-08T13:25:57Z")
We haven’t done our pork belly experiment yet, I guess it will have to wait for the weekend. Last night it was chile rellenos. Actually, it’s more of a chile rellenos casserole thing, but it’s pretty darn good. ---
**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:** [February 8, 2018, 2:53pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/68 "2018-02-08T14:53:09Z")
> [@Aspenglow](#): > > I have one that’s as good as any chile verde you’d find in a fine Mexican restaurant in Southwestern US. If you think it will suit, I’m happy to PM it to you. Yes, please! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 8, 2018, 5:07pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/69 "2018-02-08T17:07:30Z")
Just a turkey meatloaf for dinner today, but for my lunch, I’m making myself some mouth-searing-and-numbing Sichuan boiled beef. Don’t let the tame name fool you if you’d never had it before. Also spent part of the morning making Sichuan chili oil as I’ve been meaning to do for a few months now, as my old supply has long since run dry. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [February 8, 2018, 6:16pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/70 "2018-02-08T18:16:49Z")
Thanks, All the talk of Chiles reminded me it’s time to start some seeds for transplanting outside in spring. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 8, 2018, 6:39pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/71 "2018-02-08T18:39:46Z")
> [@pulykamell](#): > > Matzah ball soup and pork tenderloin … Hehe. Standard fare at every Passover Seder. 😉 ---
**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:** [February 8, 2018, 8:04pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/72 "2018-02-08T20:04:59Z")
> [@pulykamell](#): > > Matzah ball soup and pork tenderloin with asparagus and some kind of bulgury, almost tabouleh, but not quite tabouleh, kind of thing. Matzo. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 8, 2018, 8:48pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/73 "2018-02-08T20:48:27Z")
> [@Chefguy](#): > > Matzo. Actually, matzah isn’t wrong. When you transliterate, liberties may be taken. > [@](#): > > Matzo, matza or matzah (Yiddish: מצה‎ matsah, Hebrew: מַצָּה‬ matsa; plural matzot The vowel under the צ does yield an “ah” sound. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 8, 2018, 10:11pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/74 "2018-02-08T22:11:03Z")
> [@ThelmaLou](#): > > Hehe. Standard fare at every Passover Seder. 😉 Hah! I didn’t even notice the cultural/culinary clash there. I’m just a gentile boy who loves his matzah/matzo balls! ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [February 8, 2018, 10:34pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/75 "2018-02-08T22:34:16Z")
Chicken tenders with sweet and sour sauce, roasted cauliflower and buttered noodles. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [February 9, 2018, 2:21am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/76 "2018-02-09T02:21:00Z")
Chicken thighs sauteed with garlic, capers, anchovy. Finished with a lot of lemon juice. Braised broccoli rabe with olive oil, salt, and more lemon juice. Some of the onion panade warmed up on the side, which was delicious for mopping up the chicken sauce. ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [February 9, 2018, 3:33pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/77 "2018-02-09T15:33:01Z")
Tonight we’re just ordering pizza. ---
**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:** [February 9, 2018, 3:48pm UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/79 "2018-02-09T15:48:06Z")
> [@HealthyWays001](#): > > I found the stuffing to be a little ‘fishy’, but the tail meat was good. Reported. ---
**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:** [February 10, 2018, 12:39am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/80 "2018-02-10T00:39:46Z")
[Aspara nikumaki](https://www.thespruce.com/beef-and-asparagus-rolls-aspara-nikumaki-2031041), sticky rice, Spring greens, and a dipping sauce/salad dressing. I’m cheating and just using teriyaki instead of mixing up the marinade. And I sear the rolls darker than what’s in the photo. I’ve already assembled the rolls and made the sauce. I’ll cook them in a few (Mrs. L.A. just got home). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 10, 2018, 12:49am UTC](https://boards.straightdope.com/t/whats-for-dinner/808139/81 "2018-02-10T00:49:45Z")
Tonight, I made [this easy Instant Pot butter chicken](https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot). Surprisingly great for such little effort. [Previous page](https://boards.straightdope.com/t/whats-for-dinner/808139.md?page=3) [Next page](https://boards.straightdope.com/t/whats-for-dinner/808139.md?page=5)