Author Topic: What Are You Eating Right Now???  (Read 67888 times)

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Offline norma427

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Re: What Are You Eating Right Now???
« Reply #1080 on: November 12, 2013, 05:43:05 PM »
Ham Hocks Bean soup with rivels.

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Offline pythonic

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Re: What Are You Eating Right Now???
« Reply #1081 on: November 14, 2013, 11:15:47 AM »
Stuffed pepper being overtaken by an obscene amount of butter noodles.
« Last Edit: November 14, 2013, 11:17:46 AM by pythonic »
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Offline steelplayer

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Re: What Are You Eating Right Now???
« Reply #1082 on: November 15, 2013, 01:11:31 AM »
Mushroom Takikomi Gohan.  White and black rice, green beans, mushrooms carrots,etc.  All one pot in the rice cooker.  ;D
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Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1083 on: November 15, 2013, 01:58:18 PM »
Just made some tortillas with lard - came out great.   Seasoned sirloin strips and onions heated on a cast iron skillet, roasted red peppers, freshly shredded jack cheese and pico de gallo made with fresh mint. 
Il miglior fabbro

Offline pz

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Re: What Are You Eating Right Now???
« Reply #1084 on: November 15, 2013, 02:00:09 PM »
I'm becoming hungry looking at all this good food  :drool:
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Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1085 on: November 15, 2013, 02:18:46 PM »
Just came back from the diner with my mom.  We just split a hefty Reuben.  Oh man was that good  :drool:  it got me thinking about Johnny the Gent's Reuben inspired pie.  Reply#24 http://www.pizzamaking.com/forum/index.php/topic,27294.20.html
Mary Ann

Offline pz

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Re: What Are You Eating Right Now???
« Reply #1086 on: November 15, 2013, 11:23:19 PM »
Two free form pizzas; while each were not too large, my sweetie and I ate both of them until nothing but crumbs remained:
  • Smoked wild sockeye, cream cheese, thinly sliced onion, capers
  • Heirloom tomatoes, mozzarella, fresh Aerogarden basil, salt, pepper
Also made kale chips - olive oil, salt, baked
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Offline jeff v

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Re: What Are You Eating Right Now???
« Reply #1087 on: November 16, 2013, 10:09:32 AM »
49er flapjacks at The Original Pancake House.

Offline dhorst

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Re: What Are You Eating Right Now???
« Reply #1088 on: November 16, 2013, 12:02:13 PM »
1/2 a sesame bagel with some veggie cream cheese and tomato.  Boring, but it hit the spot.

Offline Serpentelli

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Re: What Are You Eating Right Now???
« Reply #1089 on: November 16, 2013, 12:31:55 PM »
This year's batch of Scorpion pepper jelly on asiago. The jelly is courtesy of my buddy (who grows them) and his mom (who braves a capsaicin-filled kitchen to make the jelly).

The pickled peppers are from his harvest and include Scorpions, Scotch Bonnets and Chocolate habaneros, prepared "Peppadew Style". They are goo-oo-ood!!!!

John K


Offline dhorst

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Re: What Are You Eating Right Now???
« Reply #1090 on: November 16, 2013, 12:43:55 PM »
This year's batch of Scorpion pepper jelly on asiago. The jelly is courtesy of my buddy (who grows them) and his mom (who braves a capsaicin-filled kitchen to make the jelly).

The pickled peppers are from his harvest and include Scorpions, Scotch Bonnets and Chocolate habaneros, prepared "Peppadew Style". They are goo-oo-ood!!!!

John K

Want!!!  But I do happen to be a chile head.  I hope his mom wears a mask while she's making this up!  Green with envy here.

Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1091 on: November 17, 2013, 06:00:42 PM »
Normal Sunday dinner - homemade pasta, meatballs and gravy and homemade ciabatta bread.  Couldn't get a crumb shot because there were some hungry hippos in my house today  ;D
Mary Ann

Offline chasenpse

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Re: What Are You Eating Right Now???
« Reply #1092 on: November 17, 2013, 06:32:19 PM »
baked chicken leg quarters, and a whole lot of chicken noodle soup.
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Offline Qarl

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Re: What Are You Eating Right Now???
« Reply #1093 on: November 17, 2013, 06:55:46 PM »
For dinner tonight, I recreated a meal I had on our cruise last week.

While on Antigua I had Fungi (cornmeal and okra balls), stewed cod fish (with peppers, onions, tomatoes, herbs and spices) and fried green plantains.   

The fungi is basically like polenta formed into a ball before it sets. (There's a trick to form them)
« Last Edit: November 17, 2013, 07:01:17 PM by Qarl »

Mal

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Re: What Are You Eating Right Now???
« Reply #1094 on: November 17, 2013, 07:28:12 PM »
Steadily making my way through a fridgeful of winter chanterelles (yellow foot) some girolles, blewits and the odd hedgehog mushroom and saffron milk cap in the mix.

edit: ended up having to toss this cauliflower mushroom on account of lack of space and lack of patience in cleaning it (not a easy task!)
« Last Edit: November 17, 2013, 07:34:47 PM by Mal »

Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1095 on: November 17, 2013, 09:26:30 PM »
This evening I made chicken stew with tomatoes and sausage. Homemade sourdough bread to go along with it. Great dinner for a cool and rainy Sunday night.
Il miglior fabbro

Offline pythonic

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Re: What Are You Eating Right Now???
« Reply #1096 on: November 18, 2013, 11:02:19 AM »
Just made some tortillas with lard - came out great.   Seasoned sirloin strips and onions heated on a cast iron skillet, roasted red peppers, freshly shredded jack cheese and pico de gallo made with fresh mint.

Looks terrific.  What is your tortilla recipe?
If you can dodge a wrench you can dodge a ball.

Offline JD

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Re: What Are You Eating Right Now???
« Reply #1097 on: November 18, 2013, 11:18:06 AM »
Normal Sunday dinner - homemade pasta, meatballs and gravy and homemade ciabatta bread.  Couldn't get a crumb shot because there were some hungry hippos in my house today  ;D

Sounds great! I have the same pasta extruder you do, and the spaghetti dies are the only ones I've been happy with, the rest produce pasta that is too chewy. I've been doing homemade pasta since I figured this out because there just is no comparison. 
Josh

Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1098 on: November 18, 2013, 12:21:02 PM »
Sounds great! I have the same pasta extruder you do, and the spaghetti dies are the only ones I've been happy with, the rest produce pasta that is too chewy. I've been doing homemade pasta since I figured this out because there just is no comparison. 


I agree Josh.  I love the pasta extruder, but I feel like even though it's made really well (Italy) I think they goofed when they made the die casts a little too thick/wide.  As a result, the rigatoni/large macaroni come out like belly sinkers.  To try and compensate for it, I make mezze rigatoni or half the usual length. 

My husband and children really enjoy it and are kind of disappointed on the Sundays when I'm too tired to make it.  I also have the roller set which I've used to make homemade linguine, lasagne and ravioli from the sheets.  I thought about getting the ravioli attachment but it's expensive and looks like a PITA to use.  However, I did buy a manual ravioli kit similar to the one here http://www.amazon.com/dp/B000BBGV0G/?tag=pizzamaking-20 But it is a different brand and it's only one piece.  It was $15 and it works pretty well once you've properly floured the thing.  Nothing like fresh pasta!

Mary Ann
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Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1099 on: November 18, 2013, 04:54:38 PM »
Looks terrific.  What is your tortilla recipe?

Thanks!

Every time I make pork cracklings (out of meaty pork belly), I save the rendered fat. Whenever I need some animal fat - that's my go to lard source.

Here's my recipe, which yields between 4-5 12" tortillas, depending on desired thickness.

3 cups of good quality AP flour
4 generous TBSP of lard
1/2 cup of warm water (you may need up to 2 TBSP)
1 level teaspoon of non iodized salt (hey, it's what I use)

1. Drop the lard into the flour, and with a whisk incorporate the two ingredients until you get a fine, "pebbly" texture.
2. Mix the salt into the water, and once dissolved, pour into flour mixture.
3. Once a shaggy mass is achieved, fold dough onto itself a few times, for about a minute (grabbing a corner and folding it towards the middle). Do not overknead at this point.
4. Let tortilla dough rest for about 20-30 minutes.
5. Divide the dough, and shape each sectioned dough mass into a ball. Let rest another 10 minutes prior to opening.
6. With your fingers, pat out the doughball into a flattened circular disk, spreading out as evently as possible. Try to get it to 5¨across.
7. Now, with your rolling pin, spread it out to about 12¨.
8. Cook each tortilla on a med-hot cast iron skillet, approx 45 seconds on each side. The tortilla should bubble up after a few seconds.
9. Place the cooked tortillas on a plate, covering with a dish towel.

The trick is to knead the tortilla dough just enough to ensure you'll have a soft tortilla, yet strong enough as not to present any structural integrity issues once filled.  Overknead and you'll have a tough tortilla - not good.

Hope this helps!

Here's a pic of a breakfast burrito, made with a tortilla from the same batch:
Il miglior fabbro


 

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