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What is/was for dinner?
- Thread starter Gutwrench
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Leek, I love and mushroom I love, but not usually together.
However, leek sautéed with garlic and cherry tomatoes is delicious, and goes exceedingly well with meat such as lamb.
My sons and I went to Popeye's for some chicken! I had a 3 pc white, spicy with mashed potatoes. My sons had shrimp and tenders with mac and cheese. Good, as always!
I picked up a really nice steak and crab at the market today on the way home from the office. It all seemed so good at the time but not so much now.
I'm surprised you don't prefer aged red miso paste. That steak looks fantastic. Usually go for a little more red, but still good. I can't recall the last time I had steak in between horrible weather and being sick. July. August. Who knows.
The steak does look good; I like mine pretty red and rare too.
What did you serve it with?
Thank you both. It was a such a nice piece of meat it would have been difficult to ruin. I usually shoot for ~132F. I was tired and unmotivated by that time so cooked/ate out of sheer necessity...it wasn’t served with anything. I intended cooking the crab (no vegetable or potato planned) but scratched it.
I hope you’re feeling better soon @Zenithal.
I suspect those were made with a mold. I tend to use single ravioli cutters or go at it with whatever size I want and cut free hand using a rolling fluted cutter. I used to use molds a long time ago until I got more confidant doing it freehand. Doing it freehand allows you to explore ravioli sizes and non-traditional ravioli shapes.
I did a tortellini once using ground up meaty salo and Parmesan. It was delicious. I had sliced off the skin layer and fried it up on its own before grinding it and adding it back.
I did a tortellini once using ground up meaty salo and Parmesan. It was delicious. I had sliced off the skin layer and fried it up on its own before grinding it and adding it back.
I love ravioli, and I must say that your post is making me salivate.
Organic chicken thighs (sautéed first, chicken stock then added); organic onion, carrots, garlic (half a head), leeks, cherry tomatoes, all organic, all diced, and sliced, and sautéed and then added to the chicken dish; followed by cannellini beans.
A soothing and warming dish for a winter's evening.
A soothing and warming dish for a winter's evening.
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Gonna make pasta? Or risotto? Those are about the only things I've seen that and octopus ink used for.
You can use it in a dressing, in bread, anywhere where you'll need an umami kick and aren't concerned about visuals. As in you wouldn't use it in a chowder. Though soups using the ink exist. I did some quick research on that brand he's holding and it's sourced from Spain. The Spanish have a variety of dishes that use it. You should have loads of fun experimenting with new dishes.
Speaking of bread, how's the bread baking hobby going, @Gutwrench?
Speaking of bread, how's the bread baking hobby going, @Gutwrench?
Pasta. I’m pretty certain I’ve never eaten it. So....
I’ve pretty much given up on it. I’m a bread moron.
However, I have been making flat bread. That’s easy, fast, and moron proof!
I need a BIG mortar and pestle so I can make homemade pesto.
I can't but help and wonder what you're doing wrong. Big mortar and pestles are easy to find in any Thai store. Doesn't really matter, you'll end up paying anywhere from $50-120 for a decent big one. Williams and Sonoma used to carry big ones many years ago but stopped when they realized most customers couldn't or didn't want to lug around 20 lb worth of stone in their bag or at home.Pasta. I’m pretty certain I’ve never eaten it. So....
I’ve pretty much given up on it. I’m a bread moron.
However, I have been making flat bread. That’s easy, fast, and moron proof!
I need a BIG mortar and pestle so I can make homemade pesto.
I need to head into one of their stores soon and pickup up items we need mostly because they're worn or because I managed to break them. Unless I can find the same product elsewhere online so I don't have to step foot into their stores.
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Pasta. I’m pretty certain I’ve never eaten it. So....
I’ve pretty much given up on it. I’m a bread moron.
However, I have been making flat bread. That’s easy, fast, and moron proof!
I need a BIG mortar and pestle so I can make homemade pesto.
If you're going for a mortar and pestle go for a Mexican set. They are bigger and better and cheaper! Try this list, they're available all over! Personally, though, I have always preferred using a food processor for pesto. You get a smoother product and it's a lot easier. My mortar doesn't get a lot of use, except for some spices. A good Cuisinart or Robot Coupe can do a lot!
Those don't look much different than what Thai places sell. I like my pesto with a little chunkiness. I find totally smooth pesto disgusting.