Roast chicken accompanied by risotto with Portobello mushroom and fresh red basil, and a plain lettuce salad out of the garden. The risotto came out pretty well, considering I substituted almost everything in the recipe and barely measured anything.
Cream, stock, stir, reduce. Cream, stock, stir, reduce. Cream, stock, stir, reduce. Ice your wrist. Cream, stock, stir, reduce.
Roasting some butternut squash with chipotle powder, onion and garlic powder, and after my walk I'll be putting that on a salad with some pecans (turns out I'm not allergic to them like I thought), red cabbage, and carrot. I'm not much of a salad dressing kid, but I might do a vinaigrette of some sort.
Well somebody just fucked up a 3lb lobster order, so looks like I'm eating that. Nothing like a $93 entree... finger couldn't have slipped and hit french fries?
I'm experimenting with homemade barbeque sauce with pineapple, used to top fried cucumber. I'm not vegetarian, but the the idea of creating a competent vegetarian dish just sounds fun.
Ah, at first I thought you meant that was going to be your dinner. Back when I was at [REDACTED FAST FOOD RESTAURANT] we used to "accidentally" put the wrong toppings on something, "realize" it before it got to the customer, and just sorta set it to the side instead of binning it when break time was coming up. When your business model involves staffing the whole joint with high school students making minimum wage, you'd better budget for that sort of supplementary income as well.
Yeah, seen that before. I didn't really want it so we pulled the meat and set it aside for lobster mac n cheeses. About 4 times the price of bagged CK meat, but what the hell.
When I worked at a deli (a franchise thing, not an actual deli, which is unfortunate, but in the Midwest they don't like good things), the GM was abysmal at making people pay for food, so our food costs were through the roof regularly. Front of house always wanted us to make them food, and if I was on sandwiches that night, I'd ask if they paid for it and they'd get snippy. And then I took home the leftover sides that were going to get tossed. Always asked my manager (if it was one I liked) before I did though.
None of those are appealing to me. I think the only casserole I ate as a youngster was chicken and rice with cream of mushroom soup in it. And the chicken was always dry because my mom overbaked it. Is lasagna a casserole? I'm not trying to be a fool, I'm legit curious if it's considered a casserole.
Funny you mention the hi/lo. How else are you going to get $20 for a side dish if you don't pair something highly coveted with something that is accessible to everyone? Lob macs are as American as apple pie now. Living next to the ocean doesn't hurt either. Oh, yeah. Haha. Like death and taxes. Servers are like puppies: they need discipline, exercise, and affection... in that order. Good for you telling them to fuck off. Help me clean my station and then I'll make you a sandwich.
In the spirit of casseroles, yes. If you can throw it in a dish and bake it indescribably, it's spiritualy a casserole. Casseroles are defined more by the vessel that creates them than their actual contents.
