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Knurled.
Knurled. MegaDork
1/13/20 5:13 a.m.

ultraclyde
ultraclyde GRM+ Memberand PowerDork
1/13/20 5:55 a.m.

In reply to Bent-Valve :

Well...I didnt mention pre-salting the meat 12 hours in advance, cutting the fresh sprouts in half, tossing in EVOO  and roasting cut side down to get that color. Or dry rubbing the steak in various seasonings. Or shaving the fresh parm for the sprouts. Hey, it's all in how ya tell the story!

It looks good because of the camera on this Samsung phone. It's damn near magical.

Mr_Asa
Mr_Asa New Reader
1/13/20 7:17 a.m.

In reply to Knurled. :

America's Test Kitchen would probably be right up your alley.

Bent-Valve
Bent-Valve HalfDork
1/14/20 8:10 p.m.

In reply to ultraclyde :

Ok, so maybe I don't hate you, but that did look good, I bet it was delicious .....

And now my choices for dinner tonight, Chef Salad, tomorrow night, chili dogs and fries, and Thursday Tuscan soup, look lame.

Well the Tuscan soup might compare. Really easy too.

Tuscan Soup

One pack Italian sausage, a diced onion, saute / grill together,

Cut up 3 to 5 potatoes, cook in chicken broth, add meat mixture,

Add spinach and remove from heat, add one can evaporated milk when almost done.

 

Dang it, the chili dogs will have to wait now.

 

Justjim75
Justjim75 Dork
1/15/20 12:20 p.m.

Brussel sprouts are a vile,  disgusting, creation that my wife cooks when she's pissed at me.  I cant even stay in the house.  Everything else looks great!

Knurled.
Knurled. MegaDork
1/15/20 6:48 p.m.
Mr_Asa said:

In reply to Knurled. :

America's Test Kitchen would probably be right up your alley.

Some porn you look at just to say "WTF???"

Mr_Asa
Mr_Asa New Reader
1/15/20 6:54 p.m.

In reply to Knurled. :

To be clear, the Test Kitchen post was directed to your post on December 2nd, not the tuna and pear pizza...

Bent-Valve
Bent-Valve HalfDork
1/15/20 9:00 p.m.

And the recipe, we vary it a little, tonight we used the entire container of spinach. It was delicious!

Tuscan Soup

Ingredients:

 6 cups chicken broth
 1 onion, chopped
 3 (3.5 ounce) links spicy Italian sausage
 3 large potatoes, cubed
 1 bunch fresh spinach, washed and chopped
 1/4 cup evaporated milk
 salt to taste
 ground black pepper to taste

 Directions:


1. Remove skin from sausage and crumble into frying pan. Add chopped onion,
   and cook over medium heat until meat is no longer pink. If you are trying
   to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
   (I used olive oil in the pan)
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
   (I dipped the onion/meat out and didn’t add much of the olive oil)
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add
   any salt if using canned stock. (salt was needed / taste first)

bgkast
bgkast GRM+ Memberand PowerDork
1/15/20 9:06 p.m.

Here's a T-bone o cooked up the other day. Can't beat $5 per pound steak! Yes, that's a dinner plate!

Two of them fed the family of 7 for two days.

Suprf1y
Suprf1y UltimaDork
1/17/20 11:48 a.m.

Every time we make this I think I should take a pic, but they never last long enough.

This is something we stole from Tim Hortons. I'm not a big fan, but since every E36 M3 little town has at least one, it makes a reliable place to stop when traveling, or when you otherwise can't whip something up. We were camping a few years ago and woke up, hungry, to a pretty good thunderstorm so we drove 20 minutes to the Tim Hortons in town, ordered two Farmer's breakfast wraps and they were surprisingly good.

Scrambled egg, bacon, hash brown sticks (that I normally don't like) and chipotle mayo, which really is the magic in this concoction

Two of these and I'm good all day

 

914Driver
914Driver GRM+ Memberand MegaDork
1/18/20 10:25 a.m.

I made this last night but forgot to take a picture.  Had the leftovers for breakfast.

 

Rigatoni with Carrots, Parsnips and Prosciutto.

 

1 Tblsp oil

12 oz. dry Rigatoni pasta

2 oz. Prosciutto (3 slices?)

2 carrots, peeled and sliced 1/4" thick

2 parsnips peeled and sliced 1/4" thick

1 yellow onion, slivered

2 cloves garlic, diced

2 sprigs fresh Thyme

1/2 bunch Swiss Chard, stemmed, torn into 2" pieces

2 Tblsp butter

Grated Pecorina Romano Cheese for serving

1.  Bring a pot of water to a boil.  Add rigatoni and cook, until almost al dente, about 10 minutes.  Reserve 1 1/2 cups of the cooking water, then drain and set aside.

2.  In a Dutch oven over medium-high heat,  add oil and diced prosciutto stirring frequently until crisp.  Remove with a slotted spoon, transfer to a paper towel.

3.  Reduce heat to medium and add carrots to now empty Dutch oven.  Cook, stir occasionally, 5 minutes.  Add parsnips, onion, thyme and a sprinkle of salt and cook, stirring occasionally.  When veggies are just tender, add garlic and cook for 30 seconds.

4.  Stir in 1 cup of cooking liquid and simmer, scraping up brown bits from bottom of the pan until liquid is reduced, about 2 minutes.  Reduce heat and add pasta, chard and butter.  Cook until chard is wilted and noodles are coated with sauce, adding a splash more of liquid if pasta is looking dry.

5.  Remove thyme sprigs and season with salt & pepper to taste.  Divide pasta among bowls and drizzle lightly with olive oil; sprinkle in crispy prosciutto and grated cheese.

 

Note:  Not called for in the recipe, but I added a sprinkle of crushed red pepper.  =~ )

 

 

Patrick
Patrick MegaDork
1/18/20 12:20 p.m.

Making bread today 

Patrick
Patrick MegaDork
1/18/20 12:21 p.m.
Justjim75 said:

Brussel sprouts are a vile,  disgusting, creation that my wife cooks when she's pissed at me.  I cant even stay in the house.  Everything else looks great!

*Brussels

 

also they're glorious roasted with bacon and parmasean cheese

Suprf1y
Suprf1y UltimaDork
1/18/20 4:18 p.m.

Most people in our family aren't a fan like me, but when Mrs. f1y roasts them at Christmas there is never any leftovers.

Patrick
Patrick MegaDork
1/18/20 4:57 p.m.

Bread came out awesome 

914Driver
914Driver GRM+ Memberand MegaDork
1/20/20 2:09 p.m.

My friend Barry Hartman retired as a General in the Army, had three tours of Vietnam as a tank commander.  One tour, his driver really enjoyed cooking and went on to be a Golden Toque recipient, one of a hundred in the world.  He and friends volunteer at a homeless shelter once a week and put together a cook book; only availble through their link. 

Unfortunately I never met a food I don't like.......

914Driver
914Driver GRM+ Memberand MegaDork
1/24/20 7:07 a.m.

Polenta and Blackened Shrimp

Polenta cooks like rice, 3 cups water to one cup polenta.  I use a can of chicken stock and a bit of water, but if you like  polenta creamy like I do, add 1/4 cup of Cream Cheese at the end.

 

Shrimp

1 1/2 lbs shrimp uncooked, peeled

1 tbsp chili powder

1 tbsp paprika

1 tsp cumin

1 tsp oregano dried

1 tsp garlic powder

2 tsp brown sugar

1/4 tsp salt

1/2 tsp pepper

1 tbsp olive oil

4 cloves garlic minced  (I forgot the garlic and it was fine)

 

Mix all the dry ingredients in a bowl, toss.  Add the shrimp and a drizzle of olive oil, toss and chill for an hour or so.

Put a tablespoon of oil and a few pads of butter in a hot pan, drop in shrimp until black, flip once and serve.  Total cook time is less than 5 minutes.

NOHOME
NOHOME MegaDork
1/24/20 9:26 a.m.

Basque

Burnt Cheesecake. Easy t o make and by far the best cheesecake I have had.

 

Pete

 

 

914Driver
914Driver GRM+ Memberand MegaDork
1/31/20 1:41 p.m.

Ian went to the Vineyard in Argentina, poor thing is at 11,600 ft. MSL.  The grapes build thicker skin due to the lack of O2 and brighter sun, on the way up the driver had them all eat coca leaves to offset hypoxia.

Two pics from the "lets go home" lunch in Buenos Aires.  I'm sure there are others but WiFi is sketchy even in a big city.

RevRico
RevRico PowerDork
2/8/20 11:58 a.m.

Oh berk yea pork belly. I outdid myself this time, and it's only the first pork belly dish of the day.

My pulled pork dry rub, seared, then braised in a modified sticky red sauce. Be jealous people. 

Peabody
Peabody UltimaDork
2/9/20 2:32 p.m.

I'm on a roll.

I love West Indian/Caribbean curry and used t get cravings for it so when Mrs. P told me she found a recipe in one of her old recipe books I decided to attempt it, substituting the chicken for veggies. I know from experience that cabbage really works with curry, so that was the main ingredient. I experimented with cauliflower and a few other things but basically use either whatever we have in the fridge or what's on sale. Cauliflower and broccoli are incredible if roasted first and put in near the end, because the first time the cauliflower soaked up too much sauce and turned yellow. I make up at least a weeks worth and take it every day on rice. It's good and healthy too.

I get a lot of compliments at work on how good it smells, except the Newfie girl who wanted to know why my lunch smells like an electrical fire

Peabody
Peabody UltimaDork
2/10/20 4:02 p.m.

I was off today and Mrs. P was out so I was, in her words, in charge of - the boss of dinner.  So I made Goulash with spaetzle

Wally
Wally MegaDork
2/12/20 8:24 p.m.

Sunday I'm having sauerbraten while I hopefully watch the Daytona 500.  The meat has begun marinating tonight:

 

914Driver
914Driver GRM+ Memberand MegaDork
2/13/20 8:12 a.m.

Wally, you forgot to post the time and your address.

hobiercr
hobiercr GRM+ Memberand SuperDork
2/13/20 12:41 p.m.

Brunch last Sunday in NYC. 

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