Bear Down Wildcats

Roasted tri tip, garlic cauliflower mash and asparagus. I cannot wait to kill this food.

Zero wrote:Roasted tri tip, garlic cauliflower mash and asparagus. I cannot wait to kill this food.

Does that garlic cauliflower mash use millet? I followed a Mark Bittman recipe with millet and it blew my mind. The garlic was roasted first. Better than mashed potatoes.

Was not. But, thanks to you the next one will! Sounds awesome.

At Gilber's in Portland, Maine

Clam chowder
Lobster role

Outrageously delicious

Anyone have any suggestions for fine dining in Alamo, NV?

https://www.yelp.com/biz/carlos-mexican-alamo" target="_blank

that looks like your only bet lol

Longhorned wrote:At Gilber's in Portland, Maine

Clam chowder
Lobster role

Outrageously delicious

I have a friend from there. She says the food scene is top notch.

Wedding rehearsal dinner all vegetarian. Can't wait for tomorrow's wedding day food.

I agree, Zero, top notch when we're on our own here.

Huevos rancheros made the traditional way where you poach the eggs in the red chile. Served with yellow Indian woman beans and guacamole.

Caesar salad. What a lot of prep and dirty pans. Too much work to make anything else with it. Totally worth it.

Large Chicago-style pizza, thin crust, tavern-cut, with sausage.

home made tikil gomen (not sure how authentic it is). but it is a vegan ethiopian dish of potatoes, cabbage, onions, carrots, olive oil and spices.

I love thin crust pizza.

Longhorned wrote:Large Chicago-style pizza, thin crust, tavern-cut, with sausage.

Mmmmmm, Chicago style thin. One of my favorites, you can really taste the toppings.

Longhorned wrote:Large Chicago-style pizza, thin crust, tavern-cut, with sausage.

The only way to cut a pizza, IMO. Meaning, I pretty much only eat traditional or thin.

spaghetti alla puttanesca

Italian sausage slow cooked in a crockpot in a scratch sauce that turned out amazing. Buddy's girlfriend made a blueberry pie that is the best I've ever had. We watched a lit of football and ate like kings this weekend.

I have to quit cooking, and I'm looking for some practical advice that I can't find on the internet. Do any of you have any experience getting by on frozen / canned foods and takeout on pretty much a permanent basis? Any practical advice? Unfortunately we have no Trader Joe's within a two-hour drive.

My biggest concern is living with that kind of "sick" feeling you get while traveling and eating out every day and night. Does that happen with canned and frozen foods, too? And does that feeling eventually go away? Like your body adjusts to a new reality?

While my wife is out of town I let my boys pick dinner last night and they choose hamburger helper.

azgreg wrote:While my wife is out of town I let my boys pick dinner last night and they choose hamburger helper.

I grew up on stroganoff hamburger helper. Not that bad if you doctor it up some. Put in some sour cream and balsamic and a few more spices.

ASUHATER! wrote:

azgreg wrote:While my wife is out of town I let my boys pick dinner last night and they choose hamburger helper.

I grew up on stroganoff hamburger helper. Not that bad if you doctor it up some. Put in some sour cream and balsamic and a few more spices.

That sounds good, but my boys picked this instead.

azgreg wrote:

ASUHATER! wrote:

azgreg wrote:While my wife is out of town I let my boys pick dinner last night and they choose hamburger helper.

I grew up on stroganoff hamburger helper. Not that bad if you doctor it up some. Put in some sour cream and balsamic and a few more spices.

That sounds good, but my boys picked this instead.

It doesn't taste good?

It tastes fine if you like salt and lots of it.

The discussion about American Goulash/Chop Suey has motivated me to do it.

No ketchup for us tonight. Sautéed onion, shitake mushrooms and garlic for the aromatics, a touch of Rioja for the aromatics after sautéing and a touch for dad before adding crushed tomatoes.

Still in the works, but the kids have already mentioned how good the sauce smells and tastes.

Made the kids breakfast for dinner ("brinner").

Pancakes, bacon, sausage links, donuts.

They, of course, loved it.

That's not your father's American chop suey.

Longhorned wrote:That's not your father's American chop suey.

I cribbed Kenji's recipe, but I'm terrible at following recipes!

I opted to put it all in a baking dish, cover with mozz, fresh grated parm and a bit of smoked paprika as an homage to real Goulash and bake it.

Chicat wrote:Made the kids breakfast for dinner ("brinner").

Pancakes, bacon, sausage links, donuts.

They, of course, loved it.

We do breakfast for dinner, too. Always a big hit!

I love breakfast for dinner.

The wife and I are trying to save money so we didn't go to the Tucson beer fest last night. So we and our friends had our own with accompanied food of course. We sampled about 30 different beers and we made soft pretzels and hot beer cheese dip from scratch. So good and the pretzels were absolutely perfect.

Those are beautiful.

Forgot pictures but tonight was:

Steamed artichokes with butter
Smashed parmesan and thyme roasted potatoes
French-Style pot roasted pork loin with marsala and mushrooms

whats an easy way to upload some pictures?

The old site I used, makes you pay now.

That looks fantastic Scum.

All from scratch
Ribs, with homemade KC sauce and Carolina Mustard Sauce
Vegetarian collard greens
Sweet Tea
hush puppies,
vinegar coleslaw
mac and cheese

The hushpuppies were pretty darn close to the real thing.

I now know what the term "Rib sticking meal" means. I haven't had anything to eat since 12:30pm.

CalStateTempe wrote:whats an easy way to upload some pictures?

The old site I used, makes you pay now.

That looks fantastic Scum.

All from scratch
Ribs, with homemade KC sauce and Carolina Mustard Sauce
Vegetarian collard greens
Sweet Tea
hush puppies,
vinegar coleslaw
mac and cheese

The hushpuppies were pretty darn close to the real thing.

Imgur

CalStateTempe wrote:whats an easy way to upload some pictures?

The old site I used, makes you pay now.

That looks fantastic Scum.

All from scratch
Ribs, with homemade KC sauce and Carolina Mustard Sauce
Vegetarian collard greens
Sweet Tea
hush puppies,
vinegar coleslaw
mac and cheese

The hushpuppies were pretty darn close to the real thing.

Definitely Imgur. Also forgot for brunch I made chorizo and avocado eggs benedict with a chipotle lime hollandaise.

national taco day so naturally:

Forgot it was national taco day. I ate a fajita for lunch

Anybody do much "one pot" cooking here?

Like for stews and soups and things? I have a large le creuset oval french oven that i use for tons of stuff.

scumdevils86 wrote:Like for stews and soups and things? I have a large le creuset oval french oven that i use for tons of stuff.

Not just stews and soups. I was listening to a show on NPR the other day and they were interviewing an immigrant who came here with nothing and turned a talent for cooking into a chain of restaurants. He stated that when he's not at work a majority of his cooking was with one pot and one big spoon. It got me looking around and I ran across a lot of rice, potato, and pasta one pot recipes. They were all done in a pot, sauce pan, or skillet They all sounded great.







I kida like the clean up situation that goes along with it as well.

I do it all the time, Greg. Like you, I don't want to scrub a bunch of pots. Only one ever fits in the dishwasher.

On another note....

IN CHAMPAIGN-URBANA WE JUST GOT A REGULAR SUPERMARKET LIKE YOU ALL HAVE AND BRAG ABOUT SO YOU CAN ALL GO SUCK IT!!!!!!!!!

They carry food for people and not just farm animal slop, they stock the shelves with items, the ceiling isn't caving in, and all the shoppers and people who work there don't look like they have type-14 diabetes with exploding adult acne. It's like a Safeway or something. Opened today.

It's our first!!!!!!

azgreg wrote:

scumdevils86 wrote:Like for stews and soups and things? I have a large le creuset oval french oven that i use for tons of stuff.

Not just stews and soups. I was listening to a show on NPR the other day and they were interviewing an immigrant who came here with nothing and turned a talent for cooking into a chain of restaurants. He stated that when he's not at work a majority of his cooking was with one pot and one big spoon. It got me looking around and I ran across a lot of rice, potato, and pasta one pot recipes. They were all done in a pot, sauce pan, or skillet They all sounded great.







I kida like the clean up situation that goes along with it as well.

The rice, pasta and potatoes release starches when cooking which act as thickening agents, too. No need to make a roux or any other fancy French cooking terms.

Tonight I had a big pie dish of roasted potatoes with roasted garlic, topped with goat cheese and herbs, with prosciutto and lots of salad on the side.

Tuna fish on whole wheat.

One of my perfect liverwurst sandwiches and chips.

Prepared some beef kofte to grill for tomorrow. Made beer and onion/mustard/vinegar braised brats and coleslaw last night.

Orange roughy, rice pilaf, and mixed veggies.