Not at all. Lurkers or posters, all are welcome!
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This what I do. More surface area = more crispy bits
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It sounds like it was either not very fresh or should have been picked sooner.
Poached smoked haddock, new potatoes, peas. Poached egg acts as a sauce. Classic!
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I can think of several meals using your cooked chicken. Not sure how much time you have to prepare the food but the good thing is the cooked meat is alreay half the work. You could makeâŚ
- A salad. Or Vietnamese shredded chicken salad with greens of your choice. Fish sauce (add boiling water to it to reduce the intensity of saltiness), some minced garlic, chilies, a pinch of sugar. If you donât eat carbs just omit the rice noodles and use something else instead.
- Creamy chicken pasta.
- Quick soup. (I like Portuguese style chicken soup with rice and lemon juice)
- A filling for tortillas or flatbread.
- Stir-fries or fried rice
Donât forget to save the carcass for stock which you can use for something else such as more soup or risotto.
What rules? The only rule I can think of is being courteous and respectful towards each other. We are no longer part of that wretched site so just relax. You donât even need to post photos, describing your meals is enough. We are always learning from one another here. Youâd be surprised thereâs someone who has answers to your questions. We sometimes get a bit carried away and go off topic but nobody here really minds it (that I can remember). On the wretched site we would be scolded but not here so relax, OK? 
(Relieved now? 
)
Usually something considered an abonimation. When on the phone later asking what I have eaten, and I say liver with fried onions, or something fermented, offal, blood sausage, raw or smelly, or simply something I throw together to use up leftovers and so on. The reaction is âewwwâŚâ and we both laugh. Haw haw⌠more for me then!
For dinner today I made soup out of yesterdayâs âgoulashâ with added vegs and dumplings. Since I am not at home itâs better to finish all the leftovers as soon as possible. Everything is closed on the 24, 25 and 26 that means I have to cook again on these days.
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Just a wonderful photo, Scubadoo.
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A LOAD of hash browns, I hope emglowâŚ
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Yep. Usually game. Me, I love it. On the other handâŚ
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Potluck lunch at work turned over very well with EIGHT crockpots of yummy stuff: two meatballs in sauce (one had cranberry sauce & BBQ sauce, the other grape jelly & BBQ sauce); jambalaya; Buffalo chicken (with rolls for sandwiches), a spiral-sliced ham, a beef & noodle dish, weiners in a sauce, and chicken wings.
Other warmed food was jerk chicken bites, slices of a mini calzone type thing, and sausage balls.
Then there was the cold stuff: my Thai pasta salad, another pasta salad, potato salad, corn salad with Fritos, fruit, cookies, Snickers Dip with pretzels (this shit is DANGEROUS!), cannoli dip, apple crisp and ice cream.
I wonât be eating dinner tonight.
And guess what? EVERYONE made enough for 20 or more people. Which means thereâs plenty of ham and rolls, pasta salads, fruit, corn salad and apple crisp for those of us who will be at work tomorrow. Works for me!
My haul for the day? Cats, Chocolate, Candles, and Wine. SIX bottles of wine. LOL (And one of my department coworkers wasnât in today, so I suspect there might be a seventh bottle tomorrow.)
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Nice!
So what is in a corn salad with Fritos?
Thanks RedJim. Damn, itâs just some brussels and left over rotisserie chicken.
I keep telling my wife Iâm the king of leftovers. Itâs good to be kingâŚof something 
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I was going to ask the same thing. This sounds like something my 13yo son would love. Fritos are totally underrated, IMO.
Back at the homestead after a wonderful & very decadent trip to Philly
The Flyers lost, so we had to drown our sorrows (TBH I donât give a ratâs ass about hockey, but I had to show some solidarity '-)) in meat and liquor at Butcher Bar. We split a light-as-air chicken liver mousse with bittersweet Valrhona chocolate (do die for â I wanted to live in that jar!), chicken chicharrones with an aioli dip (a little too heavy overall â a SE Asian type sauce with fish sauce, lime and some heat wouldâve cut the fat better, plus the skins were a little overfried), and sour cream & onion chicken wings. These were flavorful with a light and crunchy crust. Guess we were on a poultry trip that night
Oh, and some seriously awesome mac n cheese on the side.
Bluecoat martini for moi, my man had some of their house punch.
Tuesday was our anniversary dinner at Vernick, my favorite restaurant in Philly. Yah, I sound like a broken record, so shoot me 
The amuse was a deeply flavorful mushroom consommÊ with a mini gruyere gougère.
We then split their luscious Maryland & peeky toe crab toast,
ceviche mixto (fluke, octopus, heavenly uni),
mushroom salad with âcrispy eggâ (deep-fried soft-boiled egg to mix in with the salad),
roasted baby carrots with tahini vinaigrette
and chilled lobster salad with endive, salmon caviar and mace crème fraÎche - perhaps the weakest dish of the bunch.
Dessert was a nice piece of Cremeux de Citeaux with truffles and crispy fruit bread.
We ended the night at one of our favorite cocktail bars, the Ranstead Room. The bartender will make you any drink you like or create one according to your preferences. I had a âNaked & Famousâ '-D
The next day we had a nice bowl of miso ramen with pork shoulder at Cheu Noodle Bar,
then bopped around, did some city shopping, checked out the ice rink near City Hall and the âGerman Xmas marketâ, which really wasnât.
Last nightâs dinner at Amis was nice with a few highlights - very good olive oil & salt ciabatta, a really good caponata
grilled duck hearts with pomegranate & herb salad
almond-dusted veal sweetbreads with fennel mostarda
rotini with duck sausage and pear (the best pasta dish for sure)
my pretty mediocre fettuccine with walnuts and mushrooms
and bucatini with jalapeĂąo and almond pesto (good but not pictured).
We did some more shopping for xmas eats, but maybe Iâll save that for another post
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I honestly donât know. Iâm not even sure thatâs the name, as I forgot to ask the employee who made it (and didnât try it as my plate was full). It might be more like a corn salsa with the Fritos as scoops? These were giant Fritos, so a salsa of some sort might make more sense. There was some left when we were cleaning up and I tucked it back into the fridge, so perhaps Iâll try some tomorrow.
That makes sense. âSaladâ got me wondering if it was a different spin - like the old Jello âsaladsâ of the 50âs - 60âs! But Fritos would tempt me more than Jello. 
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Oh my, food PORN! Looks amazing!
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Man, office potlucks are like a social science experiment.
We do them at work. I, being a foodie, research what I want to make and plan and so forth. One of my 25 year old staff members can hardly cook, which blows my mind- I boiling bagels from scratch at 16. She typically shows up with bags of chips or u bake cookies, which to her credit is more than the surgeons who just show up and eat
I feel like you learn a bit about people with these.
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I made an anchovy mayonnaise from Gelina: Cooking from Venice, California by Travis Lett.
It was so good! I didnât even bother making the salad, I just dipped romaine and endive leaves into the mayo. And I had an excellent Cara Cara orange from the farmers market; weâre entering our second citrus season, so happy about that.
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My dream meal!
Iâve got a recipe somewhere for similar which includes some harissa in with the tahini. Not overdone but just a little heat there in the background. The combo of sweet roast carrots and the very savoury tahini is just fab.
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