What's for dinner

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Messages 1 - 66 of total 66 in this topic
yedi

Trad climber
Stanwood,wa
Topic Author's Original Post - Oct 15, 2010 - 06:38pm PT
The favorite used to be Kraft mac and cheese with a can of tuna or Ramen with tuna.
Old school alpine, somewhere in the North Cascades, 1980 I think.
Old school alpine, somewhere in the North Cascades, 1980 I think.
Credit: yedi
corniss chopper

Mountain climber
san jose, ca
Oct 15, 2010 - 06:43pm PT
this is one we do a lot
http://www.biscuitsonastick.com/

Peter Haan

Trad climber
San Francisco, CA
Oct 15, 2010 - 06:49pm PT
Look what Donini and Maestri are up to just before dinner at the World Sushi Conference:

Toker Villain

Big Wall climber
Toquerville, Utah
Oct 15, 2010 - 06:51pm PT
Maestri looks a little compressed.
Lynne Leichtfuss

Trad climber
Will know soon
Oct 15, 2010 - 07:55pm PT
Friend just made me homemade enchiladas. A new receipe comprised of fresh spinach, chicken, 4 groovy cheeses baked with green sauce and green onions....awesome. Side dish, mixed lettuce salad with strawberries, mandarin oranges, toasted top ramen and slivered almonds annointed with Chinese Chix Salad Dressing. Stellar. :D
JOEY.F

Social climber
sebastopol
Oct 15, 2010 - 07:57pm PT
You could afford Kraft?
Stylin!
(Great Pic!)
SteveW

Trad climber
The state of confusion
Oct 15, 2010 - 07:58pm PT

Ron, you didn't!!!!!!
Lynne Leichtfuss

Trad climber
Will know soon
Oct 15, 2010 - 09:04pm PT
Yeah, Joey, bitd you even ate hand me down's ..... anything food wise handed to you, you pretty much ate. :D
Mighty Hiker

climber
Vancouver, B.C.
Oct 15, 2010 - 09:37pm PT
jstan would be all over this thread. His favourite dinner, AFAIK. Wonder what he's up to?
Chinchen

climber
Way out there....
Oct 15, 2010 - 11:11pm PT
Tami

Social climber
Canada
Oct 15, 2010 - 11:13pm PT
Nice meat. But that beer sux.
Wayno

Big Wall climber
Seattle, WA
Oct 15, 2010 - 11:16pm PT
Meatball sammich, several beers.
Reilly

Mountain climber
The Other Monrovia- CA
Oct 15, 2010 - 11:18pm PT
Friday nite lite: Barnier Lucque olives, pulpo (octopussy to you gringos),
and a really olde and stinky Gruyere washed down with a Blue Chimay - HEAVEN!
Chaz

Trad climber
greater Boss Angeles area
Oct 17, 2010 - 10:08am PT
Last night was Pizza Night.



I'm thinking tonight will be Lasagna Night. I made a big batch of spaghetti sauce last week, and I'm getting tired of eating it over pasta.
Tami

Social climber
Canada
Oct 17, 2010 - 10:27am PT
Chaz that loooks DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELISSSSHISSSS!!!!!!









DROOOL !!!!!!
Chaz

Trad climber
greater Boss Angeles area
Oct 17, 2010 - 11:22am PT
Thanks, Tami.

It was simple, too.

I used Pilsbury DoughBoy Crouissant dough for the crust. I got two tubes, intending to make a 14" pizza, but the more I rolled out the dough, the more it wanted to contract. So I used the ten-inch oven instead.

I'll use pizza crust next time. If I could make dough that doesn't end up hard as a rock crust, pizza would be cheap eating.



I remembered to oil the oven this time.

I found out speghetti sauce, even the thick meat-sauce I make, works fine as pizza sauce. Better than anything else I've used. Good thing, because I still have a bucket full of it in the fridge.



SteveW

Trad climber
The state of confusion
Oct 17, 2010 - 03:36pm PT

TAMI---YOU DROOLED ALL OVER MY SCREEN!!!!! YUCK!!!!!
Chaz

Trad climber
greater Boss Angeles area
Oct 24, 2010 - 12:02pm PT
Last night was Lasagna Night.

Mighty Hiker

climber
Vancouver, B.C.
Oct 24, 2010 - 12:15pm PT
Apparently Chaz will eat anything that a) is Italian, and b) is cooked in a nice cast iron pot. Looks good to me!
Chaz

Trad climber
greater Boss Angeles area
Oct 24, 2010 - 01:01pm PT
Right now I do !

I made a big batch of spaghetti sauce a while back, and I've been eating some of it almost every meal since.

The Dutch Oven meals were the only ones worth taking pictures of.

( the Italian Omlettes were pretty good, so were the Spaghetti Sandwiches in Pita Bread )
locker

Social climber
Oct 24, 2010 - 01:02pm PT


LOL!!! at the MANIPULATION...

Ghost

climber
A long way from where I started
Oct 24, 2010 - 01:38pm PT
Salad of lettuce, heirloom tomato, and gorgonzola, braised goat shanks with home made fettucini. Washed down with a bottle of good Barbaresco.

That's pretty Italian.
guido

Trad climber
Santa Cruz/New Zealand/South Pacific
Oct 24, 2010 - 01:49pm PT
Bardini river trip special-Salmon River
Bardini river trip special-Salmon River
Credit: guido
Mongo river trip special
Mongo river trip special
Credit: guido
Ghost

climber
A long way from where I started
Oct 24, 2010 - 02:01pm PT


Some kind of soup.
TGT

Social climber
So Cal
Oct 24, 2010 - 03:24pm PT
I'm thinkin maybe Chinese sausage and sticky rice. (don't have any Shitake's though)

Or, Chicken apple sausage with pasta and Alfredo sauce..
Can't make up my mind.
Lynne Leichtfuss

Trad climber
Will know soon
Oct 24, 2010 - 04:04pm PT
Both sound great TGT, I'd go with the Chinese sausage since I've never tasted it before.

I haven't really cooked in a long time. Used to be pretty good at it. Maybe I'll come out of hibernation. But if you cook it you have to eat it, then you have to exercise to get rid of it.

Maybe a can of tuna, lettuce and tomatoes tonight with olive oil and lemon pepper seasoning. :D
TGT

Social climber
So Cal
Oct 24, 2010 - 04:17pm PT
I fell for buying one of the megapacks at Sams. I've had it before at REAL Chinese restaurants and it's really good.

What I didn't realize it is treated as a spice, not a meat dish.

I think I have enough to supply Goudong Provence for a week.
eKat

Trad climber
http://www.ecokath.com/
Oct 24, 2010 - 04:18pm PT
ESS!

Yum!

Where's Donny?

:-)

eKat
Mungeclimber

Trad climber
sorry, just posting out loud.
Oct 24, 2010 - 04:33pm PT
http://www.supertopo.com/climbers-forum/668120/Climbing-Food-and-Drink-Photos-Thread
The Lisa

Trad climber
Da Bronx, NY
Oct 24, 2010 - 06:13pm PT
Chaz, that Dutch oven looks divine!
Here we marinated chopped up leg of lamb in an Indian curry-vinegar mix, stewed it in an onion-garlic-ginger paste, and devoured it with a bottle of Chilean wine. Sort of an Old World-New World fusion.
Nohea

Trad climber
Sunny Aiea,Hi
Oct 24, 2010 - 06:53pm PT
Had a tough time fittin this guy in a dutch oven so we put him on a skewer and rotated for many an hour. Good stuff!


Fritz

Trad climber
Hagerman, ID
Oct 24, 2010 - 07:24pm PT
OK!

Mountain trips---something to eat.

River trips---gourmet feasts.

In 2006, due to a unplanned logjam, our small group got an extra-night on the coveted Middle Fork Salmon.

Since two members had to fly out to meet business obligations: we did not quite starve on our 8 NIGHT 9 DAY MIDDLE FORK FLOAT!

Heidi grilling BBQ on our nearly starvation night 8, on the river.
Heidi grilling BBQ on our nearly starvation night 8, on the river.
Credit: Fritz

Chaz

Trad climber
greater Boss Angeles area
Oct 24, 2010 - 07:35pm PT
That pig-on-the-spit looks tasty. I'll bet that was good.
SteveW

Trad climber
The state of confusion
Oct 24, 2010 - 08:18pm PT

Fritz, that's a river trip???

Your lady is dressed to the 9's!!!!!

Starvation--ha!
Fritz

Trad climber
Hagerman, ID
Oct 24, 2010 - 08:49pm PT
Steve W.: Heidi becomes "The Princess Heidi" on river trips.

She rows Class IV, but demands a solar shower and clean clothes at the end of the day.

There was some "suffering" upstream on this trip. We had to portage the rafts and all the food, liquor, ice, and crap---------yes we did also have to also portage our required "porta-potty" and its load of crap: 1 & 1/2 miles around an unplanned thunderstorm-induced logjam.

Here's a little bit more on the logjam and portage:from a river-running thread on ST this spring.
http://www.supertopo.com/climbing/thread.php?topic_id=1201337&msg=1202615#msg1202615

Gotta post the whole epic ----"one of these days."
john hansen

climber
Oct 24, 2010 - 08:50pm PT
Nohea,,

What,,

No more Imu..?
Chaz

Trad climber
greater Boss Angeles area
Dec 2, 2012 - 06:10pm PT


Reilly

Mountain climber
The Other Monrovia- CA
Dec 2, 2012 - 06:14pm PT
Beer, and then we'll see...
Ron Anderson

Trad climber
Soon to be Nipple suckling Liberal
Dec 2, 2012 - 06:26pm PT
had deer burger and gravy over mashed taterzzz... mmmmmm
bob

climber
Dec 2, 2012 - 06:44pm PT
CHIMICHANGA!!!!!!!!!!
Chaz

Trad climber
greater Boss Angeles area
Jan 24, 2013 - 07:31pm PT
Three Dollar Pizza! ( about $2.85, actually )



Made my own crust this time, which cut a couple bucks off the cost. Was simple, too. Used active dry yeast and did the let-it-rise-and-punch-it-down-a-couple-times thing. One yeast batch made two pizza crusts.

The sauce is leftover spaghetti sauce I made last week ( I priced it at $1 for my pizza cost calculation [$40 for 2 1/2 gallons of spaghetti sauce = $1/cup ] )

The crust fit my 14" D.O. fine.

It took an hour to cook though, because I was too timid to put enough heat on the underside of the D.O. Next time ( which will be soon, I have a dough in the 'fridge ready-to-go already ), I'll try 12 coals on the bottom, up from eight, to see what happens.

The best part? I'm getting two meals out of The Three Dollar Pizza!
Chaz

Trad climber
greater Boss Angeles area
Jan 29, 2013 - 08:07pm PT
The Three Dollar Pizza, Mk-III ( I think I got a RECIPE worked up )



Crust is your basic stock-parts pizza crust, which will make enough dough for two 14" Dutch Oven pizzas. ( 2 1/2 cups flour, one .25oz pack active dry yeast, 1 cup water - heated to 115*F, salt ) Pepper, onion and garlic powder customize the crust to my specs.

There's pepperoni and chopped bacon under the cheese. Homemade spaghetti sauce for the sauce. Mozzarrella, Parmesian, and Colby Longhorn are the cheeses.

I did brush a heavy coat of Olive Oil on the dough after it was pressed into the Dutch Oven, before I applied any of the toppings. I believe the olive oil prevents the toppings from fouling the crust.

I cooked the whole works together for about a half-hour,( 14 briquettes on the bottom, 40 on top ), turning both the lid and the oven itself 90* every five minutes, or so, to get what we see here.

F*#king delicious. This is at least tied for the best pizza I've ever eaten, and there are a number of ways I think I can make it even better!

The second half will taste even better tomorrow!

Did I mention the whole damn thing cost me about three dollars?
Donald Thompson

Trad climber
Los Angeles,CA
Jan 29, 2013 - 08:17pm PT
Fresh Salmon filet with side of cauliflower , broccoli , carrots, snow peas. Pinot Noir with pronounced vanilla overtones.
Dessert: melted 85% cacao over fresh strawberries and blackberries, with kerrygold Irish butter melted in.
drljefe

climber
El Presidio San Augustin del Tucson
Jan 29, 2013 - 08:34pm PT
Chilequiles!

F*#kin' YUM!
Spider Savage

Mountain climber
The shaggy fringe of Los Angeles
Jan 29, 2013 - 08:46pm PT
Canned Meat

Vienna Sausage
Vienna Sausage
Credit: Joe
S.Leeper

Social climber
somewhere that doesnt have anything over 90'
Jan 30, 2013 - 12:19am PT
hell yeah midget fingers
weezy

climber
Jan 30, 2013 - 12:35am PT
beer: it's for dinner
Chaz

Trad climber
greater Boss Angeles area
Jan 30, 2013 - 12:37am PT
There's a sandwich in every bottle.
Donald Thompson

Trad climber
Los Angeles,CA
Jan 30, 2013 - 12:47am PT
An iPod cord...it's what's for dinner
Jim Brennan

Trad climber
Vancouver Canada
Jan 30, 2013 - 12:58am PT
Is this like Republicans never sleep ?

Go to bed so you can feast on the bodies of your vanquished foes with a fresh perspective !
Donald Thompson

Trad climber
Los Angeles,CA
Jan 30, 2013 - 01:10am PT
I am not a member of the Republican Party.

I am not a joiner of anything.

People join me....mostly in toasts ...

Today I gym climbed . I am stronger...my shoulder hurts.

Get outta here.
Norwegian

Trad climber
Pollock Pines, California
Jan 30, 2013 - 05:47am PT
pizzah!

Credit: Norwegian

cheers, donald.

Credit: Norwegian
matty

Trad climber
under the sea
Jan 30, 2013 - 06:53am PT
Last night made halibut with a garlic butter cilantro lime sauce and a side salad with spinach, asparagus, strawberries and a balsamic vinagarette. yum!
steve shea

climber
Jan 30, 2013 - 07:27am PT
Dal bhat. Not as appetizing as the stuff pictured upthread but very healthy. Lentil stew over rice. Nepali.
Stewart Johnson

climber
lake forest
Jan 30, 2013 - 10:29am PT
Baby
Wayno

Big Wall climber
Seattle, WA
Jan 30, 2013 - 10:35am PT
Prosciutto wrapped dry-pack Scallops.

Red potatoes Au Gratin.

Aspergrass.

2009 Pietracupa Greco di Tufo.
Donald Thompson

Trad climber
Los Angeles,CA
Jan 30, 2013 - 12:40pm PT
Norwegian is just envious because I had Mozart over for dinner .

Credit: Donald Thompson

I asked Wolfgang what he wanted for dinner and he said:" I'll have what you're having"
So we had pocket donuts.
Wolfgang....class act. Good musician.
Elcapinyoazz

Social climber
Joshua Tree
Jan 30, 2013 - 02:11pm PT
Apertif: Blue Dream (blueberry x haze hybrid) with a Tangerine EmergenC chaser

Main course: King Oscar tiny tots brisling sardines in olive oil, on a bed of steamed kale and carrots, topped with turmeric and Sriracha.

Digestif: Willie Nelson, a nice nepali x vietnamese hybrid, mostly sativa.
Brandon-

climber
The Granite State.
Jan 30, 2013 - 02:15pm PT
Sierra Nevada torpedo, cocunut rice, jerk chicken, papaya, and fried plantains.

And some no name ganj.
Chaz

Trad climber
greater Boss Angeles area
Feb 15, 2013 - 07:11pm PT
Focaccia bread, fresh out of the Dutch Oven ( 12" ).



A simple recipe I pulled right off the web - I went down the list and stopped at the first recipe built around one packet of yeast. I had to spice it up with few herbs, like rosemary, basil and thyme to make it a little more interesting.

I made this to go with a leftover lasagne, but it looks like this is dinner. This, and some olive oil and balsamic vinegar. And a nice cabernet from Chateau Chuck.

Cosmiccragsman

Trad climber
AKA Dwain, from Apple Valley, Ca. and Vegas!
Feb 15, 2013 - 09:02pm PT
This thread is making me hungry.
Dinner for me the last couple of weeks has been
a couple of cheap Taco Bell burritos.
TMJesse

Mountain climber
Olympia, WA
Feb 15, 2013 - 09:03pm PT
Fried chicken, mashed potatoes, peas, biscuits.
Fried chicken, mashed potatoes, peas, biscuits.
Credit: TMJesse

Pizza!
Pizza!
Credit: TMJesse

Kielbasa and cabbage
Kielbasa and cabbage
Credit: TMJesse
Cosmiccragsman

Trad climber
AKA Dwain, from Apple Valley, Ca. and Vegas!
Feb 15, 2013 - 09:11pm PT
Geez, Thanks Jesse.
Just what I need to see. A REAL home cooked meal.

;-)
TMJesse

Mountain climber
Olympia, WA
Feb 15, 2013 - 09:20pm PT
Home cookin every night. There's always room at the table and plenty-o-fixin's! Come on over!
Cosmiccragsman

Trad climber
AKA Dwain, from Apple Valley, Ca. and Vegas!
Feb 15, 2013 - 10:00pm PT
Too bad you are so far away, Jesse.
I could buy 250 burritos for what it would take me in gas to com up for one of your home cooked meals.
:)

I might splurge this Sunday and go to The Golden Corral buffet for an all you can eat home cooked meal.
Chaz

Trad climber
greater Boss Angeles area
Apr 8, 2013 - 10:16pm PT
Pizza night. Macaroni & Cheese Pizza, modified from a recipe I found on the web.

14" Dutch oven.

Regular, all-purpose Pizza Dough ( 1 1/4 cup flour, 1/2 cup 110* water, two teaspoons sugar, 1 1/8 teaspoon yeast - which is the same as 1/2 packet, two teaspoons salt, 1 tablespon oil )



Brush melted butter abound the edge of the dough, then toss on a handfull or two of shredded Mozzarrella.



Dribble a few spoons of Crema Mexicana on top of the Mozzarrella.



Then dump 1 cup ( before cooking ) of cooked macaroni. I cooked the macaroni a good minute past the recomended maximum time, to help avoid drying while it cooked.



Then cook.



After a half-hour, I threw a handfull of regular Cheddar Cheese on the macaroni, then let it cook for another ten minutes.

It ended up looking like this:



Makes a 12" pizza.





Total cost: $2.25 max. I'm getting two meals out of it. Eat like a pig for a dollar or two a day!



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