The Lazy Gourmet

[Buster's Uncle]

...Grilled ribs again, and this time I was able to keep on top of the charring...

[Rusty Edge]

Tonight-
Put frozen freedom fries in oven for 12 minutes @425 degrees.
Move fries to one end of tray. Add Chicken Nuggets and clam strips, bake for and additional 8 minutes.
Remove and serve. LAZY.

[Dio]

...Grilled ribs again, and this time I was able to keep on top of the charring...

Tonight it was baked boneless skinless chicken breasts coated with dry bread crumbs, olive oil, basil leaves, grated parmesan cheese, and garlic  .

[Buster's Uncle]

Momma cooked country style hamburger for supper.  -You know country styled steak in gravy?  This is the cheap-and-easy version, and surprisingly good.

My invention, and you already know the recipe, now.

[Rusty Edge]

While I'm not personally a  chicken enthusiast - that does sound rather easy and tasty.

[Buster's Uncle]

Yep.  No tenderizing a perfectly good cut of meat into hamburger, no paying for a perfectly good cut of meat.  A sizable portion of the taste w/o a sizable portion of the cost and trouble - and no need to crockpot it all day, so quick, too.

It's no white meat chicken cooked w/o the skin so it won't taste good, but it's still excellent.

[Dio]

While I'm not personally a  chicken enthusiast - that does sound rather easy and tasty.

I am posting a link to the website, and to the specific recipe I mentioned in my previous post on this topic, so that anyone who has an interest in this can make it.
Some ideas:
1. I recommend the use of Aluminum Foil in the baking dish to help the washing of dishes through any method.
2. In my area it is also possible to purchase chopped or minced garlic in a jar so that it requires less time chopping or dicing garlic for a reciple.

http://allrecipes.com/recipe/baked-garlic-parmesan-chicken/?mxt=t06dda

[Geo]

Put frozen freedom fries in oven for 12 minutes @425 degrees.

Are those still sold as such in the States?
I think the French like it even hotter.

[Rusty Edge]

The term Freedom Fries has pretty much disappeared. I was just in a silly mood.

However, I recently learned that the term "hot dog" has similar origins, from WW I. Previously we used both the term "Frankfurter" and "Weiner", but since those names glorified cities in the German and Austro-Hungarian Empires, we invented this alternative.

For that matter, WW I one also ended a lot of German language only schools and churches, and most every town except the city of Pittsburgh,  dropped the "h" in the spelling of their name.

[Dio]

I cooked home made Beef Enchiladas for dinner tonight . The enchiladas had a beef filling that included garlic powder, cumin, oregano, black pepper, paprika, chili powder, onion, tomato sauce, and Worcestershire sauce. The enchiladas were wrapped in fried corn tortillas and inside was the meat with cheese and olives. Lastly, the enchilada sauce was on top of the stuffed tortillas.

[Buster's Uncle]

Grilled chicken with my BBQ sauce.

[Rusty Edge]

My family is staying with us now.I was too lazy to cook tonight, so we went out for pizza.

I want to talk about the pizza I had tonight, because it was particularly tasty.

Fresh mozzarella, fresh tomato, fresh arugula, shaved parmesan cheese, and parma ham.   

[Buster's Uncle]

As I've mentioned, we came into a gas grill a few months ago.  My wimminz had no prior experience with the things, so I had to talk it up a bit, and got stuck with most of the cooking.  I've been refining my technique as I went, of course.

Gas grilling has the fundamental drawback that you just went to the trouble to stand outside grilling and got food that barely tastes grilled.  What smoky flavor you do get is from the drippings burning.  So I add a couple of handfuls of wood chips in the bottom, and they make it taste grilled.  -But there's a drawback, especially in our old grill that doesn't cook evenly in the first place - it becomes very difficult to control the fire while the wood chips are burning, especially if the meat is fatty enough that the grease burning is significant.  -So, trouble with charring and overcooking.

Recently, I've begun avoid putting anything on the back half of the grill, where the fire naturally burns a lot higher due to an unevenly-corroded old whatsit plate in the bottom.  I'd long since discovered the wisdom of keeping the lid closed as much as possible, to distribute the heat and smoke flavor more evenly - and more intensely in the latter case.  So I'm putting most of the wood in back, and -I discovered this cooking ribs that are usually very fatty and tend to make ferocious grease fires- when the drippin's get the fire good and high -I can usually tell by the sounds coming out- I turn off the gas feed for ten minutes or so, and let it cook solely on the grease fire for a while.  Sometimes, I have to relight afterwards, sometimes I don't.  -But the last set of ribs, and the burgers and bratwurst yesterday, come out juicer and un-or at least far less-burned.

[vonbach]

Fish. Eggrolls. Rice. Teriyaki sauce. Profit.

[Zoid]

Ate some leftovers: kabanos sausage, home made hummus and some spring onions, halved and cooked soft in butter with a handful of leaf parsley and lemon.