PanchoHambre
New member
I dunno yet
Wed 03/11/09 What's 4 Dinner 2-nite
- Thread starter PanchoHambre
- Start date
It's already packed and in the fridge--
Lightlife Smart Deli "ham", with swiss, shredded cabbage and honey french dressing on oat bread-- an orange and a tiny container of Breakstone's cottage cheese.
Brown baggin' it for work.
Lightlife Smart Deli "ham", with swiss, shredded cabbage and honey french dressing on oat bread-- an orange and a tiny container of Breakstone's cottage cheese.
Brown baggin' it for work.
By the way, Breakstone's cottage cheese is the best, no??
lilylove
Active member
Yep, boil it in a combo of beef broth and water with onions, celery, carrots, garlic, salt and pepper! Cook, slice, eat! lick lips!
PanchoHambre
New member
gotta say Trish I draw the line with the organs... just cannot bring myself to eat them.
sattie
Resident Rocker Lady
I don't know that I would ever purchase a beef heart and cook it, but I'm always one to try just about anything once before passing my judgement. It sounds like it would be good Trish.
Well first of all i'm going by Mama's for some of them chicken wings and creamed spinach. 
And then for desert i'll be going over to lily's to enjoy a little beef heart with her and sadie.
And then for desert i'll be going over to lily's to enjoy a little beef heart with her and sadie. 
Well first of all i'm going by Mama's for some of them chicken wings and creamed spinach.
Supper will be around 6.
Hey, I've made grilled teriyaki wings
I'll have to go see how your recipe compares, Mama. Those look fantastic.
Yours look good too Fred. Have you posted the recipe? It would be interesting to see how they compare.
chowhound
New member
Found it. The recipe I have is one bottle teriyaki sauce, 1/2 cup honey and 1/4c brown sugar. I'm gonna give yours a whirl one of these nights, Mama.
ETA: the recipe came from another forum and from a member who shall remain nameless, but that's the gist of it. I baked mine in a dish (on the grill) and then them put them on the grate to give them some color. No overnight marinating.
ETA: the recipe came from another forum and from a member who shall remain nameless, but that's the gist of it. I baked mine in a dish (on the grill) and then them put them on the grate to give them some color. No overnight marinating.
Mmmm! chowhound, i'm gonna have to make it a point to stop by for some of your chicken wings too.
Business dinner tonight with other owners who will be in town through Friday. It is restaurant time which I really don't like doing but then they fly in from Utah and love to eat out. This will also explain why I might not be around much till Friday as they fly out Thursday Night on the red eye.
chowhound
New member
Yeah, I've got another recipe for thighs that calls for a few hours in a marinade. the flavor does get pulled in. These wings (the recipe I've used) call for baking them in the sauce, which infuses more flavor than simply brushing them. Plus no flare ups while the bulk of their cooking time is done. You can set them on the grill and forget about them for an hour or so.