What is/was for dinner?

[Scepticalscribe]

Mexican night.

Homemade Hhilies Rellenos

Carne asada with from scratch tortillas, pickled onions, cojita, and Oaxaca cheeses etc

Elote style Mexican corn, and fajita veggies off of the plan ha (griddle)

Chipotle refried beans

Desert was Tres Leches cake (from the bakery)

That looks delicious.

Would you care to share any of the recipes, given that it was homemade?

The corn looks amazing, as do the pickled onions - would love to know more about how to prepare them.

 

[Jeffrey Hart]

I had spaghetti and meat sauce. :nod nod:

 

[Scepticalscribe]

Perusing pasta recipes.

 

[Jeffrey Hart]

I’m having sweet and sour meatballs over rice. =)

 

[Scepticalscribe]

Pasta carbonara (homemade): This is a recipe that stands or falls on the quality of the ingredients.

There aren't many of them - guanciale (cured pork cheeks), eggs (preferably free range, organic), Pecorino Romano (grated), black pepper (be generous), pasta and pasta cooking water.

Heretics such as myself will also occasionally add a tablespoon (or two) of double cream.

Bacon, eggs, cheese and pasta: What is there not to like?

 

[Rafterman]

I had spaghetti and meat sauce. :nod nod:

I like plain tomato sauce. There is this place in Buffalo NY, called "Chef's Restaurant," around since 1929. It has the most amazing tomato sauce.

 

[Scepticalscribe]

I like plain tomato sauce. There is this place in Buffalo NY, called "Chef's Restaurant," around since 1929. It has the most amazing tomato sauce.

Oddly enough, "plain" tomato sauce (which sounds - and is - a deceptively simple dish) is one of those things that can be surprisingly hard to get just right.

For one thing, it needs heat, and for another, it needs time.

Fresh tomatoes - unless they come from a country where the sun kisses them with the blessing of heat - can be flavourless.

In fact, imported tomatoes are usually pretty devoid of flavour; yes, for a few weeks in summer - when there is a glut - and you grow your own, or have access to someone who does just that - they can be full of flavour.

Anyway, when using fresh tomatoes, with a view to rendering them into a tomato sauce, I find that sautéing them is not quite enough; I tend to roast them first, in order to concentrate the flavour. Again, this alchemy needs both time (at least 40 minutes in a hot oven) and heat.

Re good quality canned/tinned tomatoes, (such as San Marzano tomatoes), they, too, will need both time and heat, but, this time, a low heat, as they will be on the stove top for at least 30-40 minutes.

 

[Jeffrey Hart]

I like plain tomato sauce. There is this place in Buffalo NY, called "Chef's Restaurant," around since 1929. It has the most amazing tomato sauce.

Ha, ha?

This evening, I had egg salad and a beef pot pie.

 

[Scepticalscribe]

Perusing biryani recipes.

 

[Mellofello808]

I have a bunch of fancy grills/griddles, but nothing beats a smokey sausage off of one of these little guys.

 

[Scepticalscribe]

I have a bunch of fancy grills/griddles, but nothing beats a smokey sausage off of one of these little guys.

Looks delicious.

Only mustard? Or, mustard and ketchup together?

 

[Mellofello808]

Just mustard.

Simpler the better.

Not fancy mustard either. I have a pretty wide selection of mustards, Some German whole seed, some French mustards that are hard to find in the states, even some I picked up from a beer brewery in Oregon. However, I prefer the American classic deli mustard, with a simple bun, and nothing else.

Really compliments the subtle peach wood smoke flavor.

 

[Scepticalscribe]

Just mustard.

Simpler the better.

Not fancy mustard either. I have a pretty wide selection of mustards, Some German whole seed, some French mustards that are hard to find in the states, even some I picked up from a beer brewery in Oregon. However, I prefer the American classic deli mustard, with a simple bun, and nothing else.

Really compliments the subtle peach wood smoke flavor.

German mustards (which can be quite sweet) also tend to go well with a hotdog.

Less so, French which work well with French dressing and related dishes.

Personally, I tend to like both ketchup and mustard served with a hot dog, but yours look delicious.

 

[Scepticalscribe]

Dinner this evening will be Pasta All'Amatriciana.

Guanciale, a little white wine, San Marzano tomatoes, pasta, and Pecorino Romano.

 

[Jeffrey Hart]

Stuffed peppers!

 

[Scepticalscribe]

Stuffed peppers!

Stuffed with what?

 

[Jeffrey Hart]

Stuffed with what?

Meatballs!

 

[Scepticalscribe]

Stuffed peppers!

Meatballs!

Care to share the recipe?

 

[Mellofello808]

Meat pies are my favorite British food by far.

Will be eating as many as I can in my brief time in London.

This pub "The Albert" is a neat place surrounded by modern highrises, but still very traditional

 

[Scepticalscribe]

Meat pies are my favorite British food by far.

Will be eating as many as I can in my brief time in London.

This pub "The Albert" is a neat place surrounded by modern highrises, but still very traditional

I love the tiny saucepan of gravy.....yum.

That pub looks gorgeous, and gloriously traditional.

 

[Jeffrey Hart]

Care to share the recipe?

Someone made it for me…I don’t have the recipe.

 

[Scepticalscribe]

I love the tiny saucepan of gravy.....yum.

That pub looks gorgeous, and gloriously traditional.

A good pie (meat pie) is a real treat.

 

[anika200]

Meat pies are my favorite British food by far.

Will be eating as many as I can in my brief time in London.
This pub "The Albert" is a neat place surrounded by modern highrises, but still very traditional

I will take the fish and chips if you don't want them. 😀

 

[Mellofello808]

High tea, with a spot of champagne at the British museum.

Full English for breakfast

 

[Scepticalscribe]

High tea, with a spot of champagne at the British museum.

Not really a fan of champagne, but the high tea - afternoon tea some call it - looks absolutely delicious.

Full English for breakfast

Gorgeous.

And occasional treat, but thoroughly enjoyed on the rare occasions I indulge.

That looks mouth-watering.

I hope that you enjoyed them both.