Members trailsofsin Posted September 8, 2010 Members Share Posted September 8, 2010 Nothing too fancy tonight: Planked salmon w/ maple teriyaki glaze Sweet potato fries tossed in olive oil and Frank's Redhot Spinach salad in honey mustard/thyme vinaigrette Link to comment Share on other sites More sharing options...
Members Hung Over Posted September 8, 2010 Members Share Posted September 8, 2010 Had falafel, pita bread, hummus, with salmon. Nom, nom, nom, nom. Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted September 8, 2010 Members Share Posted September 8, 2010 This one was K-Biz inspired. Chicago-style Deep-Dish Pizza, yo! Complete with Italian Sausage Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by trailsofsin I see you've got one of those Vinturi wine aerators... I just got one for my dad last week, neat little tool, fairly subtle in effect but there is something to it for sure, I may have to get one for myself at some point. My girlfriend bought it for me! I freakin' love it. I don't pour a glass of wine without it unless I'm using the decanter for a special dinner. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted September 8, 2010 Author Members Share Posted September 8, 2010 Originally Posted by BerkleeBill This one was K-Biz inspired. Chicago-style Deep-Dish Pizza, yo! Complete with Italian Sausage Details. Now. Crust from scratch? Mix? Order of layers. I need details. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted September 8, 2010 Author Members Share Posted September 8, 2010 Originally Posted by trailsofsin Nothing too fancy tonight: Planked salmon w/ maple teriyaki glaze Sweet potato fries tossed in olive oil and Frank's Redhot Spinach salad in honey mustard/thyme vinaigrette Looks great! On another note, you either pushed the brightness and contrast up on this photo, or that is a PERFECT example of good salmon and strawberries. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted September 8, 2010 Author Members Share Posted September 8, 2010 Originally Posted by ivo215 These pictures make me feel culinairily inadequate ... This is like the best I can manage: Tortellini in tomato saus with some grated cheese on top, meatballs and some ready made potato salade with half an egg from the shop. No, this isn't a small portion, these plates are huge. The glass of port remedies all of the shortcomings of my coocking though ... I actually do make some nice canelloni. They look like crap, but taste awesome. Talk to me about these meatballs. They look, from the photo, to be in a casing, and pan seared, almost like sausages, unless I'm not seeing it right. I need to know!!! Link to comment Share on other sites More sharing options...
Members Curtis.Fagan Posted September 8, 2010 Members Share Posted September 8, 2010 No pics, but trust me, it was unreal. Ground beef patty from the butcher Red Wine, a Syrah froM Red Bicyclette Moustard powder Dill weed 1.5 stalks of celery 2 small carrots 2 green onions 1/2 an apple salt & pepper Cheddar cheese Feta cheese Maple syrup How do Fire up your oven at 375F, put your meat in the pan with the veggies, cover bottom of baking pan in red wine, add moustard powder and dill to meat and veggies. Bake till cooked through, add cheddar, return to heat till melted. Add Feta, sliced apples, salt, pepper and a tiny sprinkling of maple syrup before serving with pile of veggies from pan. UNREAL! I wish I had taken a picture of it, it was so yummy in my mouth AND on the plate. -Curtis Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by Curtis.Fagan No pics, but trust me, it was unreal. Ground beef patty from the butcher Red Wine, a Syrah froM Red Bicyclette Moustard powder Dill weed 1.5 stalks of celery 2 small carrots 2 green onions 1/2 an apple salt & pepper Cheddar cheese Feta cheese Maple syrup How do Fire up your oven at 375F, put your meat in the pan with the veggies, cover bottom of baking pan in red wine, add moustard powder and dill to meat and veggies. Bake till cooked through, add cheddar, return to heat till melted. Add Feta, sliced apples, salt, pepper and a tiny sprinkling of maple syrup before serving with pile of veggies from pan. UNREAL! I wish I had taken a picture of it, it was so yummy in my mouth AND on the plate. -Curtis you are such a cocktease with your lack of pictures! Link to comment Share on other sites More sharing options...
Members NixerX Posted September 8, 2010 Members Share Posted September 8, 2010 Mac & Cheese win. I just made my "Heart Attack Plaza" on Monday. Penne. 1/2 stick of buddah Couple of cups of half and half 3 cloves garlic Romano (the dankest find you can find) Cabot Seriously Sharp Cheddar ( accept NO substitute) Cabor Habanero Cheese 8oz riccotta In a separate pan Make ia nice blond roux. In a double boiler put in a bit of EVOO and smashed garlic. Let it steep Add cream and combine with a whisk. let it get hot to the touch. grate in the cheese. letting it melt in so it doesn't stick to your whisk. Add the Ricotta Last. I dont know why but that's just how I do it. Add the roux. Thicken to your liking. Combine with cooked pasta, Broccoli, Chicken, Bacon, ham, Chorizo, whatever. I like Spinach or broccoli or Quorn "mock Bok' Chicken. Bake in oven for 25 minutes at 350. Let stand for 10 15 minutes. Eat and go into cardiac arrest. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by NixerX Mac & Cheese win. I just made my "Heart Attack Plaza" on Monday. Penne. 1/2 stick of buddah Couple of cups of half and half 3 cloves garlic Romano (the dankest find you can find) Cabot Seriously Sharp Cheddar ( accept NO substitute) Cabor Habanero Cheese 8oz riccotta In a separate pan Make ia nice blond roux. In a double boiler put in a bit of EVOO and smashed garlic. Let it steep Add cream and combine with a whisk. let it get hot to the touch. grate in the cheese. letting it melt in so it doesn't stick to your whisk. Add the Ricotta Last. I dont know why but that's just how I do it. Add the roux. Thicken to your liking. Combine with cooked pasta, Broccoli, Chicken, Bacon, ham, Chorizo, whatever. I like Spinach or broccoli or Quorn "mock Bok' Chicken. Bake in oven for 25 minutes at 350. Let stand for 10 15 minutes. Eat and go into cardiac arrest. I've always been a fan of pulled pork BBQ mac & cheese. I'll bet that would also be tasty with this Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted September 8, 2010 Members Share Posted September 8, 2010 When there no pictures, I don't even read it. It's kind of like typing "sig" in the spam thread. Link to comment Share on other sites More sharing options...
Members NixerX Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by guitarslinger When there no pictures, I don't even read it. It's kind of like typing "sig" in the spam thread. lol, its {censored}ing mac & cheese dude.. if you dont have a mental picture of that...I dunno what to say. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by NixerX lol, its {censored}ing mac & cheese dude.. if you dont have a mental picture of that...I dunno what to say. I have a mental picture of what LP's, Strats, Marshalls, tubescreamers, etc. look like, but pics are still required for NGD threads Link to comment Share on other sites More sharing options...
Members NixerX Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by pioneerprogress I have a mental picture of what LP's, Strats, Marshalls, tubescreamers, etc. look like, but pics are still required for NGD threads Ok ok.... Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by LoopQuantum Details. Now. Crust from scratch? Mix? Order of layers. I need details. Ok, here's the short response: The crust is a cornmeal-based crust (handmade) that's covered in a little olive oil. The layers were sun-dried tomatoes, cheese and Italian sausage. Towards the top layer, switched to diced tomatoes that were crushed and drained with Basil and oregano. A little Parm sprinkled over the top and voila! Link to comment Share on other sites More sharing options...
Members Curtis.Fagan Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by pioneerprogress you are such a cocktease with your lack of pictures! It was effing perfect too. The maple was the crowning glory with this low carb, high protein burger. it was all around one of the tastiest things I've ever enjoyed out of my kitchen. -Curtis Link to comment Share on other sites More sharing options...
Members ivo215 Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by LoopQuantum Talk to me about these meatballs. They look, from the photo, to be in a casing, and pan seared, almost like sausages, unless I'm not seeing it right. I need to know!!! The meatballs aren't in a casing like sausages, they're just mince. The texture of the mince is a lot smoother than regular mince though. When you mix your mince with some herbs, salt, a bit of mustard, a pinch of flour and an egg, just keep mixing it untill it's a smooth mix. (I used to have an electric kitchen aid for the mixing, but it blew up ... Mince is a bit heavy for cheap kitchen aids. I now just use a spoon and some time for mixing) Then make the balls and put them in a hot pan and roll them around a bit so they close up and the juice'll stay on the inside. Next lower the heat and occasionally turn them so they can cook on the inside. Sometime I chuck the meatballs in the tomato saus for the 2nd stretch of cooking. But make sure they're well closed up and have a bit of colour before they go in the saus. Tomatosaus: I usually use Heinz traditionale as a base. And judging from the picture I don't think I did much to the saus that time. (yes, not a recent pic) But there's tons of stuff you can do to it and I often do. Start with some basil, oregano and salt. Maybe some chive, chive is good. Some chopped union and a splash of port. Don't use really expensive port for saus. It mostly just sweetens and colours the saus a bit and leaves a hint of taste. No need to waste the really good stuff on saus, as long as the port isn't horrible. Tawny or Ruby doesn't matter much, whatever you like. Then you can chop up some green olives, make nice little rings from them und chuck them in. Some kapers in the saus go well too. By now the saus on it's own is becoming a meal ... If you're doing a quick saus, don't put in this many ingredi Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by NixerX Mac & Cheese win. I just made my "Heart Attack Plaza" on Monday. Penne. 1/2 stick of buddah Couple of cups of half and half 3 cloves garlic Romano (the dankest find you can find) Cabot Seriously Sharp Cheddar ( accept NO substitute) Cabor Habanero Cheese 8oz riccotta In a separate pan Make ia nice blond roux. In a double boiler put in a bit of EVOO and smashed garlic. Let it steep Add cream and combine with a whisk. let it get hot to the touch. grate in the cheese. letting it melt in so it doesn't stick to your whisk. Add the Ricotta Last. I dont know why but that's just how I do it. Add the roux. Thicken to your liking. Combine with cooked pasta, Broccoli, Chicken, Bacon, ham, Chorizo, whatever. I like Spinach or broccoli or Quorn "mock Bok' Chicken. Bake in oven for 25 minutes at 350. Let stand for 10 15 minutes. Eat and go into cardiac arrest. Post sans pics FTMFL!!! Link to comment Share on other sites More sharing options...
Members NixerX Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by BerkleeBill Post sans pics FTMFL!!! Do you mind pics of Day old Leftovers? Its either PadThai or Curry night tonight. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted September 8, 2010 Author Members Share Posted September 8, 2010 Originally Posted by ivo215 The meatballs aren't in a casing like sausages, they're just mince. The texture of the mince is a lot smoother than regular mince though. When you mix your mince with some herbs, salt, a bit of mustard, a pinch of flour and an egg, just keep mixing it untill it's a smooth mix. (I used to have an electric kitchen aid for the mixing, but it blew up ... Mince is a bit heavy for cheap kitchen aids. I now just use a spoon and some time for mixing) Then make the balls and put them in a hot pan and roll them around a bit so they close up and the juice'll stay on the inside. Next lower the heat and occasionally turn them so they can cook on the inside. Sometime I chuck the meatballs in the tomato saus for the 2nd stretch of cooking. But make sure they're well closed up and have a bit of colour before they go in the saus. Tomatosaus: I usually use Heinz traditionale as a base. And judging from the picture I don't think I did much to the saus that time. (yes, not a recent pic) But there's tons of stuff you can do to it and I often do. Start with some basil, oregano and salt. Maybe some chive, chive is good. Some chopped union and a splash of port. Don't use really expensive port for saus. It mostly just sweetens and colours the saus a bit and leaves a hint of taste. No need to waste the really good stuff on saus, as long as the port isn't horrible. Tawny or Ruby doesn't matter much, whatever you like. Then you can chop up some green olives, make nice little rings from them und chuck them in. Some kapers in the saus go well too. By now the saus on it's own is becoming a meal ... If you're doing a quick saus, don't put in this many ingredi Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted September 8, 2010 Author Members Share Posted September 8, 2010 Originally Posted by NixerX Do you mind pics of Day old Leftovers? Its either PadThai or Curry night tonight. Do it. Rules in the thread (post #1) state that it doesn't matter when you made it, just that YOU made it! Link to comment Share on other sites More sharing options...
Members trailsofsin Posted September 8, 2010 Members Share Posted September 8, 2010 Originally Posted by LoopQuantum On another note, you either pushed the brightness and contrast up on this photo, or that is a PERFECT example of good salmon and strawberries. Didn't touch the pic, the berries were ripe and the salmon is wild... super red flesh (and tasty). Link to comment Share on other sites More sharing options...
Members trailsofsin Posted September 8, 2010 Members Share Posted September 8, 2010 Also, the recent lack of pics in this thread is disturbing Link to comment Share on other sites More sharing options...
Members trailsofsin Posted September 12, 2010 Members Share Posted September 12, 2010 BUMP for tonight's dinner: Pork tenderloin crusted in cinnamon and pepper, roasted on the grill and served with a maple/anise apple chutney (which was goddamned delicious) Garlic/parm mashed potatoes Broccoli/cauliflower w/ cheese sauce Link to comment Share on other sites More sharing options...
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