Dinner Tonight

scumdevils86 · Post by **scumdevils86** » Tue Aug 09, 2016 12:10 pm

Goulash is chunks of beef cooked with a bunch of onions and paprika.

scumdevils86 · Post by **scumdevils86** » Tue Aug 09, 2016 12:11 pm

CalStateTempe wrote:People from the rural midwest eat weird shit and call it weirder names.

I'm having slop on a plate all week while I'm moving into my new house.

I've been spending a few hours a day for the last 6 days around a dozen people from small-town western Wisconsin. It's always amusing listening to them talk. They're very smart (and thankfully liberal) people and we get along great. I just crack up at their accents and weird words for things.

wyo-cat · Post by **wyo-cat** » Tue Aug 09, 2016 3:12 pm

azgreg wrote:

What do you guys call this? I've called it goulash my whole life. I've also heard it called chili mac and hot dish.

Definitely Midwestern US goulash, chili mac has Mac n cheese as the base.

Longhorned · Post by **Longhorned** » Tue Aug 09, 2016 7:29 pm

azgreg wrote:

What do you guys call this? I've called it goulash my whole life. I've also heard it called chili mac and hot dish.

That, my friend, is called American chop suey.

If you want proof, do a google image search:

https://www.google.com/search?q=america ... BigB&dpr=2" target="_blank

And it is indeed called goulash by many Americans, even though it has nothing to do with Hungarian goulash.

Goulash in Scandinavia is something else yet.

scumdevils86 · Post by **scumdevils86** » Tue Aug 09, 2016 9:10 pm

Ah yes that's what it is. Just saw that recipe in my ATK cook book and was wondering who would eat it.

RichardCranium · Post by **RichardCranium** » Wed Aug 10, 2016 12:23 am

Greek 'tapas': Falafel, Keftedes, and Chili Feta with onion and tomato.

Longhorned · Post by **Longhorned** » Wed Aug 10, 2016 5:01 am

scumdevils86 wrote:Ah yes that's what it is. Just saw that recipe in my ATK cook book and was wondering who would eat it.

A cousin of mine in Massachusetts made it for me for lunch one day.

"What?" she said. "You never make American chop suey?"

In New England, they serve it in the school hot lunches, and in restaurants. When you were growing up, your mother made it at least twice a week.

And yet.... Nobody actually thinks it's good. It's just something people are familiar with and know how to make.

azgreg · Post by **azgreg** » Wed Aug 10, 2016 7:58 am

To be fair I just googled goulash and posted one of the first pics that came up. My question was more general to a dish that had elbow macaroni, ground beef, tomatoes, tomato sauce, shredded cheese, and seasoned to taste. Obviously you can add other ingredients (onions, etc.).

Longhorned · Post by **Longhorned** » Wed Aug 10, 2016 9:51 am

azgreg wrote:To be fair I just googled goulash and posted one of the first pics that came up. My question was more general to a dish that had elbow macaroni, ground beef, tomatoes, tomato sauce, shredded cheese, and seasoned to taste. Obviously you can add other ingredients (onions, etc.).

Here's how to fix the problem: replace elbow macaroni with spaghetti. Now there's the lost American spaghetti of the 1970s!

scumdevils86 · Post by **scumdevils86** » Thu Aug 11, 2016 12:59 pm

I'm having cravings for random childhood meals like chipped beef on toast, beef stroganoff and salisbury steak lately...and a good ol fashioned BLT.

Longhorned · Post by **Longhorned** » Thu Aug 11, 2016 4:24 pm

Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

scumdevils86 · Post by **scumdevils86** » Thu Aug 11, 2016 4:47 pm

Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

http://giulianohazan.com/spaghetti-with ... mer-pasta/" target="_blank

??

cantaloupe is super cheap this week. might make it over the weekend.

Jefe · Post by **Jefe** » Thu Aug 11, 2016 4:56 pm

Went to Pastiche for the first time last night and had the Mediterranean Steak Fettuccine. Hot damn was it good

Longhorned · Post by **Longhorned** » Thu Aug 11, 2016 5:25 pm

scumdevils86 wrote:
Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

http://giulianohazan.com/spaghetti-with ... mer-pasta/" target="_blank

??

cantaloupe is super cheap this week. might make it over the weekend.

Yes! I took a cooking class with Giuliano. His more famous mother Marcella (who I never met) is my hero.

Cantaloupe isn't just super cheap this month, it's super amazing cuz it's cantaloupe season.

scumdevils86 · Post by **scumdevils86** » Thu Aug 11, 2016 5:32 pm

98 cents each at Sprouts!

Longhorned · Post by **Longhorned** » Mon Aug 15, 2016 5:02 pm

Redux with a twist: spaghetti with melon and prosciutto sauce

scumdevils86 · Post by **scumdevils86** » Mon Aug 15, 2016 5:06 pm

BLT

vine ripened tomatoes, iceberg lettuce, thick cut bacon, real mayo, toasted thick white sandwich bread.

scumdevils86 · Post by **scumdevils86** » Mon Aug 15, 2016 5:06 pm

last night was SOS. chopped up carl buddig lunchmeat and a simple white gravy with a pinch of cayenne.

it was incredibly satisfying.

azgreg · Post by **azgreg** » Mon Aug 15, 2016 5:10 pm

Ground turkey sliders tonight.

Longhorned · Post by **Longhorned** » Mon Aug 15, 2016 5:28 pm

scumdevils86 wrote:last night was SOS. chopped up carl buddig lunchmeat and a simple white gravy with a pinch of cayenne.

it was incredibly satisfying.

I haven't tasted Carl Buddig turkey or chicken in years. I have such loving memories of that stuff. I can imagine the taste right now. Carl Buddig and iceberg lettuce with mayo on Roman Meal sandwich bread.

azgreg · Post by **azgreg** » Mon Aug 15, 2016 7:47 pm

I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

wyo-cat · Post by **wyo-cat** » Mon Aug 15, 2016 8:15 pm

I made Spanish Tortilla tonight. I used Kenji's, Serious Eats, recipe with salt and vinegar chips.

Easy and amazing.

Fried up some churros to boot!!

scumdevils86 · Post by **scumdevils86** » Mon Aug 15, 2016 8:16 pm

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

https://www.amazon.com/dp/B000GWG0T2/?t ... ippilot-20" target="_blank

azgreg · Post by **azgreg** » Mon Aug 15, 2016 8:26 pm

I bought a T-fal skillet from Fry's and my wife returned it. She said she didn't like them.

Longhorned · Post by **Longhorned** » Mon Aug 15, 2016 8:28 pm

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.

wyo-cat · Post by **wyo-cat** » Mon Aug 15, 2016 8:30 pm

azgreg wrote:I bought a T-fal skillet from Fry's and my wife returned it. She said she didn't like them.

I go by weight. If they are heavier, the seem to hold up longer over repeated use.

azgreg · Post by **azgreg** » Mon Aug 15, 2016 8:44 pm

Longhorned wrote:
azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.

That's a cool site. Must stroll through it a bit.

http://thesweethome.com/" target="_blank

scumdevils86 · Post by **scumdevils86** » Mon Aug 15, 2016 9:24 pm

I own non stick anodized aluminum, enameled cast iron and regular cast iron. All serve very well depending on what I am making.

Longhorned · Post by **Longhorned** » Tue Aug 16, 2016 5:01 am

azgreg wrote:
Longhorned wrote:
azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.
That's a cool site. Must stroll through it a bit.

http://thesweethome.com/" target="_blank

Greatest site on the internets. For the firs time in my life, everything I buy does what I hope it would. And the money I've saved is huge.

TheBlackLodge · Post by **TheBlackLodge** » Tue Aug 16, 2016 10:49 am

azgreg wrote:I am in the market for a new non stick skillet

http://www.costco.com/Tramontina-ProLin ... 43869.html" target="_blank

Costco used to sell the 8" & 10" non-stick pans in a two-pack, but now it's only two of the same size, which doesn't make a ton of sense. Anyway, I have had mine for 5 years and they still work like a dream.

wyo-cat · Post by **wyo-cat** » Tue Aug 16, 2016 11:31 am

TheBlackLodge wrote:
azgreg wrote:I am in the market for a new non stick skillet
http://www.costco.com/Tramontina-ProLin ... 43869.html" target="_blank

Costco used to sell the 8" & 10" non-stick pans in a two-pack, but now it's only two of the same size, which doesn't make a ton of sense. Anyway, I have had mine for 5 years and they still work like a dream.

Find someone to go halfsies on the 2 - 8" and 2 - 10", $35 each. Sweet deal.

azgreg · Post by **azgreg** » Tue Aug 16, 2016 11:37 am

TheBlackLodge wrote:
azgreg wrote:I am in the market for a new non stick skillet
http://www.costco.com/Tramontina-ProLin ... 43869.html" target="_blank

Costco used to sell the 8" & 10" non-stick pans in a two-pack, but now it's only two of the same size, which doesn't make a ton of sense. Anyway, I have had mine for 5 years and they still work like a dream.

Those look good. I could put both to use.

BearDown89 · Post by **BearDown89** » Tue Aug 16, 2016 3:37 pm

Longhorned wrote:
azgreg wrote:
Longhorned wrote:
azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?
I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.
That's a cool site. Must stroll through it a bit.

http://thesweethome.com/" target="_blank
Greatest site on the internets. For the firs time in my life, everything I buy does what I hope it would. And the money I've saved is huge.

Turned the Friendly Canadian GF on to this site and this is what I get back:

"OK....I'm way into this site. I don't want to think about what it says about me, but I was engrossed in the toilet brush reviews."

Longhorned · Post by **Longhorned** » Tue Aug 16, 2016 7:53 pm

Longhorned · Post by **Longhorned** » Tue Aug 16, 2016 7:57 pm

Neapolitan pizza from a food truck

azgreg · Post by **azgreg** » Tue Aug 16, 2016 8:01 pm

Jambalaya.

wyo-cat · Post by **wyo-cat** » Thu Aug 18, 2016 5:43 pm

azgreg wrote:I bought a T-fal skillet from Fry's and my wife returned it. She said she didn't like them.

Ghetto Fry's has a 10" & 12" skillet Calphalon set for $49. I might pick one up this weekend. Time to retire my 12"-er.

Longhorned · Post by **Longhorned** » Thu Aug 18, 2016 6:47 pm

Went out for al pastor

wyo-cat · Post by **wyo-cat** » Thu Aug 18, 2016 7:55 pm

I made old school spaghetti with sweet Italian sausage. Only difference is I smoothed out all of the chunks with an immersion blender.

azgreg · Post by **azgreg** » Fri Aug 19, 2016 3:12 pm

I'm at Rose McCaffrey's right now having a beer and brisket.

Jefe · Post by **Jefe** » Fri Aug 19, 2016 3:51 pm

Any good? Never been

wyo-cat · Post by **wyo-cat** » Fri Aug 19, 2016 3:55 pm

It must be good, he posted twice!!

azgreg · Post by **azgreg** » Fri Aug 19, 2016 3:56 pm

Jefe wrote:Any good? Never been

Yep. I've eaten here before. I come here when I'm getting my car worked on.

azgreg · Post by **azgreg** » Fri Aug 19, 2016 3:57 pm

wyo-cat wrote:It must be good, he posted twice!!

Did not.

azgreg · Post by **azgreg** » Fri Aug 19, 2016 4:33 pm

azgreg wrote:
Jefe wrote:Any good? Never been
Yep. I've eaten here before. I come here when I'm getting my car worked on.

My guy found some leaking o rings in my AC unit. Good thing I live in a town where you don't need AC right sd86?

Longhorned · Post by **Longhorned** » Fri Aug 19, 2016 6:18 pm

Meatheads cheeseburger and fries

scumdevils86 · Post by **scumdevils86** » Sun Aug 21, 2016 4:39 pm

Longhorned wrote:
scumdevils86 wrote:
Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

http://giulianohazan.com/spaghetti-with ... mer-pasta/" target="_blank

??

cantaloupe is super cheap this week. might make it over the weekend.
Yes! I took a cooking class with Giuliano. His more famous mother Marcella (who I never met) is my hero.

Cantaloupe isn't just super cheap this month, it's super amazing cuz it's cantaloupe season.

I just made it. Holy shit. absolutely one of the best simple pasta dishes on earth.

Longhorned · Post by **Longhorned** » Sun Aug 21, 2016 4:56 pm

The $3 mellon I got at the farmer's market on Tuesday went bad before I could make it tonight.

scumdevils86 · Post by **scumdevils86** » Sun Aug 21, 2016 5:01 pm

If I had waited till tomorrow night my cantaloupe woulda been bad. I bought it over a week ago

TucsonClip · Post by **TucsonClip** » Sun Aug 21, 2016 5:13 pm

Crispy carnitas beans, rice and pico along with some shrimp ceviche. All from Taco Surf in SD. Nomzzzz

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