Bear Down Wildcats

That's what I've been reading.

Last night was pork and shiitake lo mein and tonight a potato, spinach, caramelized onion and goat cheese quiche. All from scratch.

Delivery pizza, ate too many slices. Oh well, silent inner appoology.

Boiled broccoli

Rice

Meatloaf sandwich with homemade sesame buns and a mayo ketchup sauce. Roasted carrots.

Hatch green chilie BBQ grilled chicken thighs

That pork chile verde recipe for the pressure cooker, by the way. The one by Kenji Lopez-Alt. Wow. When we returned to it two nights later, I did it as green chile burros, swiming in the sauce and with the cheese melted over the top. It was like being in Arizona.

That time of year! Giuliano Hazan's spaghetti with cantaloup sauce.

For the record, the 15-month-old overate herself into a trance. First time taking seconds. First time taking thirds. I'll call her a fan.

I made the Goulash recipe from my Anthony Bourdain cookbook.

Holy fuck, it was good.

For some reason I'm craving a burrito.

Went to Mariscos Chihuahua for the wife's bday.

Oysters
Smoked marlin tacos
Camarones culichi (Shrimp sautéed in our house spices served in a creamy green sauce)

Danish curry chicken

Bacon, sweet corn and potato chowder

I mixed up Kenji's smash burgers. I smashed them with a saucier pan to about 6" diameter. They are like Freddy's at that point, thin and crispy. I started making no knead artisan buns Wednesday night so they had an extra day of fermenting for flavor - almost sourdough-ish.

Very good.

BTW, the left over buns made awesome egg sandwiches the next day.

Saffron risotto with Italian herbs, parmesan, roasted corn and oven crisped prosciutto

Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.

EOCT wrote:Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.

Where do you source your paramecia? I need them dried and fermented. I gave up and substituted krill paste.

Longhorned wrote:

EOCT wrote:Spicy Serbian squabbish, lightly patted until tender, a quick pass-over spray of WD-50; then sprinkled with with crumbled paramecium. Delicious! The WD-50 helps with digestion, too.

Where do you source your paramecia? I need them dried and fermented. I gave up and substituted krill paste.

No, no LH----not the Devil Fruit(user pics, http://onepiece.wikia.com/wiki/Paramecia" target="_blank)

The protozoans. I capture them leaving out an opened box of Animal Crackers. The guys walk in for a snack. About a week later, I remove the elephants(paramecium like them best), crush them finely and sprinkle over the squash. Recipes call for removing the paramecium's cilia first-----but my paring knife is too large.

Back to what this thread is about. What you having for dinner tonight?

Have I got a pairing knife for you, EOCT.

Marcella Hazan's butter tomato and onion sauce with rigatoni. She's right: don't add the onion to hot fat. Let it all heat together.

Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

Spaghetti.

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

Canned or dry beans?

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

wyo-cat wrote:

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

Canned or dry beans?

From dry and finally ending as refried beans. Though I'm not opposed to starting with canned pintos, especially when the end result is mashed and cooked in fat.

But growing up, I suspect my mom's was from a can of Rosarita refried beans, and my abuela's like I make it now.

Junior wrote:

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

I've never had a homemade chimichanga.

Tonight I'm stuffing a pork tenderloin with pastrami, Swiss, caraway, sauerkraut and thousand island and roasting it with butter roasted cabbage on the side

Longhorned wrote:

Junior wrote:

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

I've never had a homemade chimichanga.

You don't have to deep fry it, but brown that burrito in a pan with some fat and you'll be close enough.

Loved bean burros/chimis as a kid, and my kids (pretty much grown) did too. They still order them to this day.

I always have green chile chicken and rice burritos or beef and bean burritos stocked up in my deep freezer that I make every couple of months. Lots of times I'll brush them with a little butter and warm them up/toast them in the toaster oven sobits like a chimichanga.

BearDown89 wrote:

Longhorned wrote:

Junior wrote:

Longhorned wrote:Bean burros.

Am I the only Arizona native here who grew up eating that for dinner at home?

No, I've had plenty of bean burro dinners. As a kid, I would love when my mom would make bean chimichangas.

I've never had a homemade chimichanga.

You don't have to deep fry it, but brown that burrito in a pan with some fat and you'll be close enough.

Loved bean burros/chimis as a kid, and my kids (pretty much grown) did too. They still order them to this day.

That is exactly how she did it, put that bad boy in a cast iron pan and brown it to perfection.

Browned a pork tenderloin in a pan then added a sauce of pineapple juice, lime juice, molasses, brown sugar, cumin, jalapeno and cayenne. Let the sauce reduce down to a nice syrupy glaze whole the pork finished cooking. Simple salad with low fat peanut dressing on the side.

Porchetta and provelone sandwich on ciabatta, pressed

Out to dinner: carne asada

A good carne asada will set you back $14. But maybe as good as any bone-in ribeye.

I've been doing carne asada with skirt steaks cooked directly on lump mesquite coal with only salt. Alton Brown meet Sonorense.

If you're American, make Chinese food at home. I took a stab at beef with broccoli without looking at a recipe. That was a damn good beef with broccoli.

And I can't believe how good rice is in the Instant Pot.

I went and bought a lot of new key Chinese ingredients lately. Bean paste, shaoxing wine, black vinegar, dark soy sauce etc. Really has bumped up the quality of even basic stir fries

azgreg wrote:

Not a big fan of corn in general, plus the general connotation there in that presentation is pretty aggressive . . .

Noodles in gravy over mashed potatoes, where have you been my whole life?

Pea soup andersons in santa nella.

Yum yum yum yum yum!

Crock pot beef stew, biscuits, and a couple of bottles of Stone IPA.

Got a belated Xmas present from my dad...an anova sous vide water circulator.



Cooking a 4 lb stuffed pork loin roast this afternoon using it. Wish me luck!

Nice scum, let's us know how it goes! Would love to add something like this to my arsenal

Two months post domestic reorganization. Settling into Bachelorhood 2.0 and cooking a lot. Been updating and upgrading my kit in the kitchen.

Tonight I broke in a new freshly seasoned 12" cast iron pan. Good deal on New Yorks at the grocery. Seasoned with generous dried garlic, big grind black pepper and pink salt. Two minutes a side on med-high gas using avocado oil followed by five minutes in the oven at 450. Rested under foil with a big dollop of garlic-thyme butter for seven or eight minutes. Crisp romaine side salad with a dry shaved parmesan and creamy balsamic.

Cracked a bottle of spicy old vine zin and nailed the first steak in the new pad. Rare to medium rare with a nice crust and juicy as, well . . . Running low on zin and that half a gummy from Oregon is doing its thing. Probably inevitable that I'll eat the other half before long.

Full sports day on the couch including a nap from the 2nd through 3rd quarters of the Titans game. Mariota gets his first playoff win. Good for him. Always liked that kid. Finally watched Bagley III play. Not happy about the Cats showing today, but I'm pleased to hear Miller admit it's up to him to get all this talent he's had working. Excited for a new football coach.

Peace fellas.

Great stuff, BD89.

Tonight: Mark Bittman's stir-fried chicken with ketchup. One of my favorite meals.

Fried rice with banana sauce.

Grilled cheese and tomato soup

Spaghetti squash enchilada boats. Diet time.

Mole poblano over chicken and quesadillas. I used a paste: Hernán. If I'd have made that from scratch over 2 full days in the kitchen, there would be no bearing my haughty looks. It was amazing.

TucsonClip wrote:

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.

That's how I grew up eating pizza. Not really a crust fan, so the crustless pieces in the middle were just so more delicious.

Merkin wrote:

TucsonClip wrote:

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.

That's how I grew up eating pizza. Not really a crust fan, so the crustless pieces in the middle were just so more delicious.

And yet everyone fights over the outside pieces.