What's for dinner?

Jo Ann, I'm intrigued by the idea of using oatmeal as a coating for fish. I realize it's not entirely on its own there, but what does it bring to the mix that's better than panko and nuts alone?

The oatmeal adds a distinct flavor and its own type of crunchiness. Pulverize it into a flour and use it to dust the fish before egging, then into the oatmeal/panko, pistachio mix. This is a new recipe that I am trying out. It originally called for macadamia nuts and the oatmeal alone. I decided to use pistachios because I think the macadamia nuts are a little too soft and oily and the uniqueness of the pistachio flavor suits my savory-preferred tongue. I added the panko because I like the way they cook up and wanted that added texture but wanted to keep the uniqueness of the oatmeal taste. Crispy and good.

We celebrate our 44th this June.

Congrats to Larry and friend on their 40th.

Karen, you've got us by two months. Our 44th is in August. What do you have laid down to drink in 2013?

[Jenise]

I'm a fan of the macadamia nut crust, but I'll be the pistachio worked well. Back to the oatmeal, do you leave it whole for the panko part? And which kind of oats are you using? I was picturing Quaker, but it would be a mistake to assume that.

Jo Ann, I could save you the trouble of wrapping and saving the Vera Cruz style piece. Sounds really yummy! Now, what would I open with that? Hmmmm.

Tonight it is leftover lamb Rogan Josh. Our fist attempt at this was last night using Penzey's Rogan Josh blend. Very tasty. Probably pair it with a South African Chenin Blanc, or beer.

Jeff, I am just next door...save me a bite.

Sure Bob, Come on over I'm out in Timbercreek, just across Man O' War from Hamburg!

Tonight: BBQ'd Tri-Tip that's been marinating in teriyaki sauce since early this morning.

Yum

I was going to give my 2 cents worth of advice but after reading all the answering posts I have forgotten the original question. There are advantages to senior moments.

I made one of my periodic trips into Boston's Chinatown to pick up ingredients I can't get in New Hampshire. In this case, fresh thick rice noodles, Thai eggplant, Thai basil, lemongrass, red bird chiles.

Tonight was a Thai green curry with chicken, Thai eggplant (the small, spherical, green-and-white-mottled variety), green bell pepper, and Thai basil.

Tomorrow will be Thai Mohagany Fire Noodles, probably with Thom Kha Gai soup.

Also in the pipeline is Pad Prik Gai Bai Krapow (with half fresh Thai basil and half dried Bai Krapow).

The remaining fresh bird chiles will likely find their way into a Chinese stir fry or two.

-Paul W.

Paul, if I lived closer, I would definitely crash your dinner.

Tonight I'm going to prepare Filipino chicken thigh adobo with rice and some asparagus I've got to use up.

Tonight will be roast chicken with potatoes, carrots, onions, and parsnips. Now to find the wine for that!

Now to find the wine for that!

Saint Veran.

Now to find the wine for that!

Saint Veran.

Thanks!!! Never had Saint-Veran but have two bottles to try. One Drouhin, one Latour. Any suggestions there?

We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike

We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike

Was the Vouvray "La Cuvee des Fondraux?" How was the '05? I have the '02 and '03, somehow missed the '04.

Dinner tonight was...kangaroo curry. Delicious, but all the big woozies in the house wouldn't eat it, so they had mince and beans on rice instead.. :)

Now to find the wine for that!

Saint Veran.

Drank the Drouhin, very nice match. We'll have to get more. Thanks!!!

We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike

Was the Vouvray "La Cuvee des Fondraux?" How was the '05? I have the '02 and '03, somehow missed the '04.

It was the basic Vouvray. Pretty tasty, a bit off-dry. Good chenin character but a little reticent. Unfortunately, it didn't go all that well with the casserole.


Mike

Now to find the wine for that!

Saint Veran.

YES! YES! YES!!

-Paul W.

I did the Thai Mahogany Fire Noodles (1 lb fresh thick rice noodles, with 30 Thai red bird chiles and 10 cloves of garlic, 1 1/4 lb shredded chicken breast meat, fish sauce, dark soy sauce, oyster sauce, and white pepper, 10 oz bamboo shoot strips, and 2 cups Thai basil). The usual sinus-clearer while it was cooking. Volcanically hot when done. The basil makes all the difference in turning this dish from a torture to a delight.

This is one to try out on your chile-heads who think they've seen and endured it all.

-Paul W.

[Jenise]

Thirty Thai bird chiles. Holy moly, Paul, that's a scorcher! I don't think I've ever eaten any dish that hot.