Last night, had left over jazzed up ramen. Tonight planning on a chicken pot pie pasta or chicken and dumpling casserole. Can't make up my mind which one to make..

Later today for my lunch and supper, I will have some leftover beef stew my daughter gave me and some cucumber salad and tomatoes from my garden.

Sue

Tonight is leftover Yamasetta. Tomorrow night is old-fashioned baked chicken and stuffing. I have bread & celery that need used up.

Tonight is simple. Chili is in crockpot. Cornbread is made, dessert will be ice cream with cherries on top.

Curried black bean, chicken, and pumpkin soup in the crockpot.

Crap that he might eat, nothing I want.

Grilled fresh filet of salmon and roasted veggies - tomatoes, eggplant and zucchini.

We're having mussels cooked in a garlic, herb, fresh tomato white wine broth with sliced grilled French bread.

Fried chicken, new potatoes, and green beans. Dessert was sour cherry cobbler.

Beef enchilada's tonight. With Spanish rice. Homemade ....... all of it. Well my verson.

seagrass, I love mussels. I can bring a few bottles of Sauvignon Blanc. What time should I be there?

I made chicken cutlets and baked sweet potato. I have a little cherry almond tart in the oven for dessert. Bought it at Aldi's and hope its good.

My main meal was my breakfast today. (The bison ribeye plus two fried eggs I mentioned on the breakfast thread. )

Today it was roasted cherry tomatoes over pasta, Italian sausage and a broccoli salad.

dallasannie, , What is “ loose meat” on a sandwich ? It was a warm weather picnic dinner on the patio here: potato salad, baked beans, corn on the Cobb and Breaded chicken filets

Duncan the Punkin made his culinary debut. I was restless and made a pot roast with onions,potatoes and carrots. We will eat it later today for our main meal. Probably around noon. We keep odd schedules anyway, but they are odder here lately.

martinca, "loose meat" is ground meat that is not formed into a patty like a burger. Instead I brown it up in a skillet and only break the meat into smallish chunks. It gets a lot of browning because there is a lot of surface area to meet the hot skillet. I just use it in the same way as one would use a meat patty.

I always use local grass fed beef and all it needs is salt and I love black pepper. Not that I don't like garlic. It is just that this does not need any. The taste of the grass fed beef brings to my mind what beef used to taste like when I was much younger. I won't even buy beef from a regular grocery store anymore. I would rather not have meat than to have most of the grocery store fare. We enjoy many more meatless meals nowadays. Less quantity and more quality, that is the way I roll now!

Amylou, that looks good! I'm sure Duncan the Punkin made a delicious roast for you, even if you did drag him out of bed in the middle of the night! :-)

amylou, I have pumpkin envy :)

Edie it was good:

Amylou, awesome punkins and pot roast!!

Loose meat-For some reason, Anthony Weiner came to mind...

Dinner- salad, home made pizza, home made apple pie

Old-fashioned standby tonight. Baked chicken leg/thigh quarters over stuffing with gravy. Some kind of veg.

Rice and beans.

Lucille, too funny Anthony Weiner! I agree that loose meat is not an appealing name for a sandwich but I did not make it up. It is a real thing, but my version is just ground meat chunked up and cooked in a skillet. It is a good way to take a package of ground meat that is frozen and render in a skillet. That way actually works pretty well in that you take a fork and pull apart the ground meat as it cooks in the hot skillet.

I find that in so many meat sauces that the ground meat is in such tiny little pieces that it almost disappears. If the meat is of a good quality, I want it to have a presence.

I really like it better than a burger patty. It gets so many wonderfully browned pieces with just enough soft and moist meat left in chunks to get a nice bit of each sensation.

Love rice & bean! Red beans & rice, yum. A couple of weeks ago, I made a pot of pintos, mushed 'em up refritos style & mixed with rice. After those were gone, I made another pot! (Covid stay at home Mexican food withdrawal syndrome.)

Tonight is a chicken stew/ soup--bone in chicken thighs & drumsticks, carrots, onions, potatoes, cabbage, chkn broth, Montreal Steak seasoning. I like to add zucchini but didn't have any in the house for this batch. Debated about adding mushrooms but decided against.

Kind of a weird “dinner” tonight, the call was for finger food. On only about an hour’s notice.

I took some spare ribs, pressure cooked 45 min in red miso and soy sauce, then browned in a wok while reducing the cooking liquid, finished by tossing in the not-quite-reduced-to-sauce-because-time-was-running-short liquid. I skipped the step where the pressure cooker meat cools, so the browning didn’t work as well as it could have, but the ribs were tasty.

I also took some chicken wings, steamed for 30 min to render fat, then dried off the pieces, coated in an made-up mix of mushroom powder, onion powder, and salt, roasted-and-broiled in my toaster oven, then tossed the wings in butter, red pepper flakes and salt. These turned out pretty blah, all the short cuts took their toll. Didn’t steam long enough, didn’t roast long enough.

Use some Tony Chachere"s on the leftover wings.

Baked pork chops with apples and onions, with a side of Brussels sprouts seasoned with farmers dust :)

Black eye peas, salmon patties, coleslaw, cornbread. Vanilla ice cream with maraschino cherries .

For supper tonight, I made an open faced meatloaf sandwich: bread, a couple dollops of msh. potatoes on the slice of bread, then a piece of meatloaf, then gravy over all.

This used to be a favorite of mine on restaurant menus. Very filling and fattening. ha

Had some guacamole flavored Takis dipped in guacamole.

I'm so decadent......

DH filleted a red drum (fish) from the freezer, then grilled it. Coleslaw and jasmine rice on the side. Maybe a mini ice cream sandwich for dessert.

Having Instant Pot (IP) Pork Roast, IP Mustard Greens, and air fryer (AF) Tater Tots. I had never had Tater Tots until about 2 months ago and have fallen in love with them. Might do a foil packet of apple slices with caramel sauce in the AF, too.

We had a teriyaki beef and broccoli stir fry tonight with brown rice. We were both very happy with it.

Another weird dinner. We had scallops and shrimp that had been meant for something else, that got cancelled, so we had to use them. SWMBO made a cream sauce, I sous vided the scallops then seared them. The shrimp were dredged in egg, mushroom/onion powder and panko, then deep fried.

That’s it.

Not really much of a dinner. I’m about to go scrounging for something else.

Nashville hots for lunch & leftover pot roast for dinner.

Went to son's for grilled burgers & brats. Love spending time with the grands!

I felt like a sandwich this evening so I made a tuna melt on rye with swiss cheese.

John, when I prepare sea scallops (the unprocessed "dry" kind that don't leach water), I sear them. It takes just under 2 minutes per side to sear/brown and cook through. Why do you give them a sous-vide session?

I make loose meat simply seasoned with salt and pepper but it must have onions also. Fry the meat up, leave it chunky, drain if it's got much fat, add chopped onions and cook until slightly clarified but still a bit crisp. I like the onions to be basic yellow onions and I don't want them caramelized as I normally do with most fried onions.

If you cook the onions with the meat instead of afterwards, it will flavor the meat.

For loose meat most people like the onions less done. It's an exception to the general rule. You actually want the flavor be a bit separate from the meat. It's like burgers. Some like to cook the onion into the patty, some like them fried and some like them raw on top.

Pad thai

I like to cook up onions in the skillet where the meat browned up. I will brown up the meat first to make sure that the meat makes good contact with the hot skillet.

If I try to cook the onions along with the meat, the cuts of onion will get in the way of the meat having the most contact with the hot skillet.

With grass fed beef you get a very nice flavor going on in the residual oil left from cooking the meat. Cooking off the onions in that same skillet lets you pick up some of that intense flavor. I usually cook the onions until just a bit browned and not caramelized.

If not, raw sliced onions make a nice addition.

Both ways are good.

You can also take your bread and lay it in the skillet after all has been cooked and you can pick up even more of that flavor. I remember back when burgers were made on a grill, like in an old fashioned diner, the buns would go onto the grill where the meat was cooked. That was way back when beef could be more counted on to deliver a better flavor and quality.

Grocery store beef has fallen in quality over these years. This grass fed beef makes me realize how different it is. I remember when even one of those burgers that got brought out to your car by a carhop and hung on the side of the drivers side window tasted like real beef. Remember how those burgers would be wrapped in that paper and stabbed close with a pickle and a toothpick?

I remember one place in east Dallas that used to make the best burgers and you could get a cold mug of beer delivered to your car window along with your burger. Otherwise it was mug root beer.

Things change without our noticing. My remembrance of burgers past goes back 50 years ago. Change is often subtle and, as that expression goes, "we don't know what we had until it is gone"..

Now burgers out at diners and at fast food places are all made in a processing plant where they are manipulated with what ever and pressed into uniform rounds and frozen. They get run through some automated "grill" like a factory. Ugh! There is just no appeal in an ordinary diner burger anymore or any of the fast food places. Even the smaller eateries mostly don't make their own real beef patties anymore. The get stuff delivered from Sysco.

"For loose meat most people like the onions less done."

When cooked with the meat, it'll be less done but whatever, it flavors the meat. That was my comment and I do it that way for that reason. It's the same reason why you add salt and pepper to the cooking ground beef separately rather than waiting to add it to whatever the cooked beef is being added to, it flavors the beef.

"Loose meat" was a new term for me. I understand the explanation but I find it odd all the same, it's not one I'll use.

We were out running errands and DH wanted to stop and get ribs. Love this little hole in the wall that does American/Korean style BBQ. DH went in and got the larger portion meal so could take two ribs and a bit of their wonderful home made potato salad from his meal for mine

Hubby wants left over beans for dinner. I am having sweet and sour chicken and veggies and fried rice.

I remember that loose meat burgers were sold at Roseanne's restaurant on the Roseanne show, the original. I don't know why I remember that because I maybe watched 2 or 3 shows.

Pork chops, applesauce, snap pea pods, mashed potatoes