spooklog
macrumors regular
I live in San Clemente and apparently they only get about two brands of chili. Right now I'm eating Dennison's.
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What is/was for dinner?
- Thread starter Gutwrench
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I live in San Clemente and apparently they only get about two brands of chili. Right now I'm eating Dennison's.
Scepticalscribe
macrumors Haswell
Preparing dinner:
Sautéed bratwurst sausages (organic, artisan, handmade sausages), in olive oil.
This is served with (organic) French beans (boiled first, then drained); two small onions - organic, - are diced very finely and then sautéed, in olive oil, and, when softened, five fat cloves of organic minced garlic are added; once that has all softened, the French beans are tossed back in with the onions and garlic, for a few minutes further, and then, tossed together.
Elsewhere, chopped (organic) cherry tomatoes - already seasoned with sea salt and black pepper - are added to the pan where the sausages were sautéed, and themselves sautéed (but, then, left on the heat with the addition of the pan's lid, so that they also steam, and thus, create some stock).
Ciabatta bread to serve.
Sautéed bratwurst sausages (organic, artisan, handmade sausages), in olive oil.
This is served with (organic) French beans (boiled first, then drained); two small onions - organic, - are diced very finely and then sautéed, in olive oil, and, when softened, five fat cloves of organic minced garlic are added; once that has all softened, the French beans are tossed back in with the onions and garlic, for a few minutes further, and then, tossed together.
Elsewhere, chopped (organic) cherry tomatoes - already seasoned with sea salt and black pepper - are added to the pan where the sausages were sautéed, and themselves sautéed (but, then, left on the heat with the addition of the pan's lid, so that they also steam, and thus, create some stock).
Ciabatta bread to serve.
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Celebrating a big milestone financially isn't the same out of styrofoam take out containers.
Oh well made the best with some nice bottles of bubbly, and a big spread of dumplings from our favorite Taiwanese place.
Oh well made the best with some nice bottles of bubbly, and a big spread of dumplings from our favorite Taiwanese place.
Scepticalscribe
macrumors Haswell
Celebrating a big milestone financially isn't the same out of styrofoam take out containers.
Oh well made the best with some nice bottles of bubbly, and a big spread of dumplings from our favorite Taiwanese place.
Looks like a lovely meal, and hope you enjoyed it; I agree that it is not the same with styrofoam or paper cups; given a choice, I far prefer proper porcelain, or stoneware.
Scepticalscribe
macrumors Haswell
Preparing dinner:
Broccoli, anchovies, garlic, onion, and pasta.
A full head of organic garlic minced, a tin of Ortiz anchovies, chopped into small pieces (plus their oil) and two medium sized onions, very finely diced are all added to a pan, with olive oil.
They are to be sautéed gently together until softened.
Meanwhile, pasta water (to which a stock cube, some sea salt, black pepper and some olive oil have been added) is brought to the boil; pasta is then added, and, five minutes before it is ready, the broccoli stems - chopped - are added; three minutes later, the broccoli florets are then added, and cooked for a further two to three minutes.
A cup of pasta stock/cooking liquid is removed, to be added to the pan, with onions, anchovies, and garlic, as needed.
When ready, the broccoli and pasta are fished out of their cooking liquid with a slotted spoon, added to the pan, stirred with the other ingredients, and as much of the pasta cooking water added as is required.
Broccoli, anchovies, garlic, onion, and pasta.
A full head of organic garlic minced, a tin of Ortiz anchovies, chopped into small pieces (plus their oil) and two medium sized onions, very finely diced are all added to a pan, with olive oil.
They are to be sautéed gently together until softened.
Meanwhile, pasta water (to which a stock cube, some sea salt, black pepper and some olive oil have been added) is brought to the boil; pasta is then added, and, five minutes before it is ready, the broccoli stems - chopped - are added; three minutes later, the broccoli florets are then added, and cooked for a further two to three minutes.
A cup of pasta stock/cooking liquid is removed, to be added to the pan, with onions, anchovies, and garlic, as needed.
When ready, the broccoli and pasta are fished out of their cooking liquid with a slotted spoon, added to the pan, stirred with the other ingredients, and as much of the pasta cooking water added as is required.
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Cancelled
Simple vegetarian dinner - San Luis valley pintos, home grown calabacitas, NM hatch green chile & Tucumcari mountain cheddar topped with some Valencia Mills blue corn cornbread.
Ok had to have some more corn bread with strawberry preserves. Dee-lish.
COOK LOCAL 😀
Ok had to have some more corn bread with strawberry preserves. Dee-lish.
COOK LOCAL 😀
anika200
macrumors 6502a
Mmm, green hatch chili pepper sounds good, ordering seeds for next year. The whole thing looks pretty tasty.
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Cancelled
Yanno the flavor of Hatch grown chile is
unique to the pH of the regions soil & climate, so the long n short of it is that you can choose a common cultivar like Anaheim or Big Jim & grow them to fruit but the chile will not taste the same. My brother tried this out on his farm (Southern Ohio) & the flavor is significantly different in flavor & heat When compared to genuine Hatch green chile.
If you want the real sabor, I recommend getting some roasted, frozen hatch green chile shipped to your door for your green chile sauces & some dried Chimayo red chile powder for your red chile sauces. Late harvest varieties are my preference, so I recommend those to you.
If you’re sensitive to heat, a mild grade is the way to go. While I can drink that stuff (Yum), my brother has trouble with anything hotter.
There’s absolutely nothing like New Mexico chile anywhere else in the world. Our chile cultivars through the state, its regions and Pueblos are all distinct aromatically and on the pallet.
Regardless if you do grow them (and why not) remember to fire roast the fruit pods first & then let them cool in a plastic bag or container. Once cooled, you can pull the skins off and stems out. Don’t rinse them or you’ll wash all the flavor away via the exiting oils. A few seeds in your sauce is no big deal.
unique to the pH of the regions soil & climate, so the long n short of it is that you can choose a common cultivar like Anaheim or Big Jim & grow them to fruit but the chile will not taste the same. My brother tried this out on his farm (Southern Ohio) & the flavor is significantly different in flavor & heat When compared to genuine Hatch green chile.
If you want the real sabor, I recommend getting some roasted, frozen hatch green chile shipped to your door for your green chile sauces & some dried Chimayo red chile powder for your red chile sauces. Late harvest varieties are my preference, so I recommend those to you.
If you’re sensitive to heat, a mild grade is the way to go. While I can drink that stuff (Yum), my brother has trouble with anything hotter.
There’s absolutely nothing like New Mexico chile anywhere else in the world. Our chile cultivars through the state, its regions and Pueblos are all distinct aromatically and on the pallet.
Regardless if you do grow them (and why not) remember to fire roast the fruit pods first & then let them cool in a plastic bag or container. Once cooled, you can pull the skins off and stems out. Don’t rinse them or you’ll wash all the flavor away via the exiting oils. A few seeds in your sauce is no big deal.
Scepticalscribe
macrumors Haswell
Ratatouille (organic onions, aubergine, courgettes, peppers, tomatoes and two heads of garlic), rack of lamb, French bread and a bottle of French red wine from Bordeaux, a Cru Bourgeois Haut-Medoc.
LizKat
macrumors 604
Sounds delicious! My supper tonight's along mostly the practical line of making a little room in my freezer for some soups I want to make ahead and have ready for those cooler nights as they turn up during September. So the culprits marked for removal and use over the next week or so include some frozen broccoli florets, a pack of pitas, and a couple packages of delicious vegetarian potstickers. Grabbed a handful of those frozen dumplings for tonight and plunged them into a pot of boiling water, made up a little dipping sauce and had supper on the table in something like ten minutes. Almost as good as ordering something from room service. I could get lazy doing this to myself inside of a week.
Scepticalscribe
macrumors Haswell
My brother - to whom I am close, but whom I haven't seen since Christmas, decided to pay a visit for a few days, hence, we dined rather well.
LizKat
macrumors 604
Best thing about walking from the train home after work in NYC was the option for a couple slices to resolve that "but what's for supper?" question. Fastest possible takeout solution. Missing that option is never gonna leave me, even if I couldn't wait to forget the "delights" of subway commutes in both summer and winter.
Scepticalscribe
macrumors Haswell
Tonight' dinner will be either pasta or gnocchi (both Italian), with blue cheese sauce (my own blue cheese sauce, made from four blue cheeses - Roquefort, Stilton, some Cashel Blue, and plenty of Gorgonzola Dolcelatte, plus organic double cream, and possibly, finely chopped walnuts).
Steamed spinach and an Israeli salad to accompany.
And a bottle of Italian white wine.
Steamed spinach and an Israeli salad to accompany.
And a bottle of Italian white wine.
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Scepticalscribe
macrumors Haswell
It was made, and eaten.
In its delicious entirety.
And, no pictures.
I still shoot with an antique camera, using film.....
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Nothing like a good fresh slice. There was a pizza parlor owned by some Greek immigrants that was by my old place back when I was dating my now wife. Anyhow they threw some of the best NYC style pizza in my town (that is most definitely not anywhere near NYC) and you could just walk in and pick up a fat slice and a 21oz fountain drink for something stupid like $2.00 - this was back in 2009 money.
Anyhow, do any of you have a favorite frozen pizza brand? I think my two favorites are the Home Run Inn Chicago style (love that crust) and the (Kroeger) Private selection Grilled Mushroom & truffle oil pizza. IIRC the PS grilled mushroom pie is a product of Germany. Anyhow, either with a humble arugula, vinaigrette and feta salad and I'm in a good place. In fact I usually just drop the dressed salad right on top of the pizza, so its an all-in-one venture and is quite nice that way.
Scepticalscribe
macrumors Haswell
My smartphone has never been used for photography, and, these days, it isn't even used for phone calls or
texts.
Tomorrow's dinner will take the form of fish chowder.
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Cancelled
Visual Cues are so important to the craft of cooking & communicating
an end result. You should try photographing your meals. It certainly will add depth & meaning to your culinary wizardry. Certainly members would appreciate the context were they to attempt one of your meals.
LizKat
macrumors 604
Scepticalscribe
macrumors Haswell
No.
Very quaint.
Now, back to food.
Breakfast was freshly squeezed orange juice, boiled eggs (organic, free range), toasted rye bread with three fruit marmalade, and coffee (a blend of my own devising, three coffees from East Africa, Ethiopian, Kenyan, and Ugandan) with organic, full fat, hot milk.
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I figured an albeit fantastic suggestion delivered from a man would rub you the wrong way but that’s ok, I forgive your stubbornness. 😀
and back to food, breakfast was coffee.
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Huh, I find it next to impossible to make it down the frozen pizza aisle with my kids without some type of frozen pizza-ish thing. Mind you this Still occurs while making fresh pizzas Of varying style, calzones, Stromboli’s etc through the month for dinners. At least it’s pizza and not Sugary ice cream. They seem to prefer savory salty items.
Anyhow, I recommend the PS German grilled mushroom White truffle pizza. That one is legitimately good, despite coming out of a freezer & the judgment that can often travel with that.
Nothing more LOL funny than a bunch of foodies looking down their noses at pizza 😀
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