Dinner Tonight

ASUHATER! · Post by **ASUHATER!** » Wed Sep 08, 2021 6:40 pm

Yeah my dad made it in the blender. Just a basic tomato salsa

wyo-cat · Post by **wyo-cat** » Wed Sep 08, 2021 6:44 pm

There’s lots of ways to do blender salsa.

My favorite is broiling cherry tomatoes (best choice year round), onion and garlic. Then blend it with salt, pepper, lime juice and cilantro. Easy.

Longhorned · Post by **Longhorned** » Wed Sep 08, 2021 7:08 pm

I use an immersion blender all the time, but I don't own a standing blender because the recommended blenders are like $600. Yet I'm starting to realize that's a white people thing. White people like smoothies, so they need a blender that can cut through ice every day for forever. I only want a blender for salsas and other sauces. So, can't I just spend $60 on an Osterizer like they do in Mexico?

scumdevils86 · Post by **scumdevils86** » Wed Sep 08, 2021 7:27 pm

I went the route of having a reasonable like $70 blender and a decent food processor with 2 different size bowls. Oh and a large granite mortar and pestle for pestos and curry pastes.

ASUHATER! · Post by **ASUHATER!** » Wed Sep 08, 2021 7:31 pm

We just recently got a blender from Costco for like $100 that I have been using primarily for smoothies, and occasional salsas and sauces and it has been fine.

Longhorned · Post by **Longhorned** » Wed Sep 08, 2021 7:32 pm

Good to know!

I'm also molcajete-curious.

azgreg · Post by **azgreg** » Thu Sep 09, 2021 4:43 pm

azgreg · Post by **azgreg** » Thu Sep 09, 2021 5:32 pm

Longhorned · Post by **Longhorned** » Thu Sep 09, 2021 7:31 pm

Italians would be angry at me, but I make a penne with chicken thighs, onions, olives, and parmigiano reggiano. I deglaze the chicken pan with cognac. I love it.

azgreg · Post by **azgreg** » Fri Sep 10, 2021 5:31 pm

Longhorned · Post by **Longhorned** » Sat Sep 11, 2021 6:58 pm

Chicken and onions with jalapeños and pomegranate seeds beside calabacitas, both over a bed of buttery, stone-ground, mesquite-roasted pima corn, all garnished with cilantro and dusted generously with fresh-ground cotija.

Why the fuck not?

UAEebs86 · Post by **UAEebs86** » Sat Sep 11, 2021 7:02 pm

Went to Bobby Q's in Phoenix, the old Bobby McGee's by Metrocenter. A little pricey but really good BBQ.

Longhorned · Post by **Longhorned** » Sat Sep 11, 2021 8:39 pm

UAEebs86 wrote: ↑Sat Sep 11, 2021 7:02 pm Went to Bobby Q's in Phoenix, the old Bobby McGee's by Metrocenter. A little pricey but really good BBQ.

I was wondering about that place. Good to hear.

Longhorned · Post by **Longhorned** » Sun Sep 12, 2021 4:44 pm

Argentinian tortilla de patata stuffed in the center with ham and mozzarella. It's going to take some agility.

azgreg · Post by **azgreg** » Sun Sep 12, 2021 4:46 pm

Leftover El Pollo loco chicken.

Longhorned · Post by **Longhorned** » Sun Sep 12, 2021 8:42 pm

Longhorned wrote: ↑Sun Sep 12, 2021 4:44 pm Argentinian tortilla de patata stuffed in the center with ham and mozzarella. It's going to take some agility.

Man, went from really wet to cooked hard in 3 minutes. Not at all like a traditional Spanish tortilla. Cook without recipes, die without recipes. I've still got half the torte left. Maybe I'll turn it into an egg salad.

scumdevils86 · Post by **scumdevils86** » Tue Sep 14, 2021 4:47 pm

Nice and plump stewed Rancho Gordo cranberry beans simmered with roasted tomatoes, garlic, onion, basil, sage, a splash of vinegar, and some chile. Served over a big ol smear of ultra rich and buttery polenta. Some bacon (no pancetta to be had) sprinkled on top.

azgreg · Post by **azgreg** » Tue Sep 14, 2021 5:17 pm

Tacos

Longhorned · Post by **Longhorned** » Tue Sep 14, 2021 7:58 pm

Pasta al forno

scumdevils86 · Post by **scumdevils86** » Fri Sep 17, 2021 10:13 pm

Has anyone ever gone in on buying a quarter or half a cow (or pig)? I eat a reasonable amount of meat but definitely not a lot, and I only eat beef or pork at home maybe twice a month. Some of that has to do with how most red meat is raised and slaughtered that ends up in big chain grocery stores. I'm not going to give up red meat entirely (I enjoy making bbq), but I would like for it to be all responsibly and humanely raised and slaughtered if possible.

https://gilarivercattle.com/our-process/

Looks pretty great to me and I have a whole 2nd deep freezer I don't even use currently.

Longhorned · Post by **Longhorned** » Sat Sep 18, 2021 8:51 am

I'd need to get some kind of freezer solution. I even try to avoid making stock because I have no freezer space for that. My wife has so colonized the fridge and freezer with baking-related stuff that I'm taking up a de facto "fresh kitchen" philosophy of store-to-table-to-mouth-and-trash. The fridge is for milk and condiments.

scumdevils86 · Post by **scumdevils86** » Sat Sep 18, 2021 9:33 am

I technically have 4 freezers haha

wyo-cat · Post by **wyo-cat** » Sat Sep 18, 2021 9:35 am

You should start brewing beer.

Old freezers and fridges make great fermentation chambers with a temperature control thingy.

U.P. Zona Fan · Post by **U.P. Zona Fan** » Mon Sep 20, 2021 5:10 pm

I got a quarter cow once, grass fed, humanely raised and slaughtered.

The ground beef was fantastic.

But There is nothing like a fatty old corn fed ribeye.

The steaks tasted very good but the grain makes them juicier. Feel free to disagree, my experience only.

I would do it again, and I'd let my buddy pay top dollar for the steaks and I'd take the ground beef.

Grind a lot, dont be saving the eye of round, or anything, roasts were a little tough also.
Again just me.

Make sure you trust the guys doing it.

Lots of shenanigans can happen in the custom meat processing biz.

Trying to do right by your family, only to find that the plant is a mess or lots of other bad things.

scumdevils86 · Post by **scumdevils86** » Mon Sep 20, 2021 5:15 pm

Yea that's honestly my only concern with it. I want to be responsible about the meat I eat, but worried I won't enjoy the flavor of the premium steaks as much. Did you have anything like chuck that you braised?

U.P. Zona Fan · Post by **U.P. Zona Fan** » Mon Sep 20, 2021 5:42 pm

We had a chuck roast but we roasted it.

Seriously the best ground beef I've ever had.

Longhorned · Post by **Longhorned** » Mon Sep 20, 2021 6:29 pm

Lamb with bulgur. Flavored with onions, garlic, saffron, cinnamon, raisins, cumin, coriander, and mint.

Longhorned · Post by **Longhorned** » Mon Sep 20, 2021 7:28 pm

Longhorned wrote: ↑Mon Sep 20, 2021 6:29 pm Lamb with bulgur. Flavored with onions, garlic, saffron, cinnamon, raisins, cumin, coriander, and mint.

OMF this is where I want to go

scumdevils86 · Post by **scumdevils86** » Mon Sep 20, 2021 7:44 pm

Sounds incredibly similar to something I forgot I used to make a lot with ground lamb and bulgur

Longhorned · Post by **Longhorned** » Mon Sep 20, 2021 7:57 pm

Longhorned wrote: ↑Mon Sep 20, 2021 6:29 pm Lamb with bulgur. Flavored with onions, garlic, saffron, cinnamon, raisins, cumin, coriander, fish sauce, and mint.

Longhorned · Post by **Longhorned** » Mon Sep 20, 2021 8:16 pm

So good. I'm going to start preserving lemon for all this kind of stuff

scumdevils86 · Post by **scumdevils86** » Mon Sep 20, 2021 8:20 pm

I'll definitely do that with lemons from my tree in January

scumdevils86 · Post by **scumdevils86** » Thu Sep 23, 2021 6:36 pm

Charcuterie board with stuff from all corners of the fridge. Spicy mix of coppa, cappicolla, and sopressata. Smoked Gouda, sharp cheddar, goat cheese, berries, spicy nuts, pickles, mega olives, crackers, mustards, fig jam, homemade bread.

I also made a goat cheese, homemade fig jam, and wildflower honey ice cream. It's phenomenal.

Chicat · Post by **Chicat** » Thu Sep 23, 2021 8:28 pm

Culver’s forgot my spicy chicken sandwich.

Fuckfaces…

Longhorned · Post by **Longhorned** » Fri Sep 24, 2021 10:55 am

Chicat wrote: ↑Thu Sep 23, 2021 8:28 pm Culver’s forgot my spicy chicken sandwich.

Fuckfaces…

What did you do? Just sit there and watch your family eat? Steal from your children? Sadly warm up some 3 day-old fried rice?

scumdevils86 · Post by **scumdevils86** » Sat Sep 25, 2021 5:10 pm

Emptied out the fridge of all the random stuff I had for an ad hoc charcuterie board (plate).

upload image online

ASUHATER! · Post by **ASUHATER!** » Sat Sep 25, 2021 6:13 pm

Good ol' white people chicken cheddar broccoli rice casserole

scumdevils86 · Post by **scumdevils86** » Sun Oct 03, 2021 6:08 pm

Had to realize the hard way tonight that even my weekend cooking projects are going to have to die now that I'm back to work. Even with just one kid. Since my wife is attached by the boob to the kid for about 8 of 14 hours from 6 am to 8 pm everything takes so much longer for us to get done. No idea how she still keeps things tidy and does laundry and stuff all day when I'm at work.

I made chicken tikka masala and some other miso gochujang grilled chicken for later this week and it was just too much. Normally me puttering around the kitchen for 4 hours on a Sunday was great. Not anymore!

azgreg · Post by **azgreg** » Sun Oct 03, 2021 6:12 pm

Ramen

Longhorned · Post by **Longhorned** » Sun Oct 03, 2021 8:05 pm

Definitely one of the best things I've ever made. 100% from scratch - took all afternoon and evening:

Pita bread with hummus and baba ghanoush.

Made the tahini from sesame seeds. The garbanzo beans were Rancho Gordo. For olive oil I used California Olive Ranch Arbequina, which is special and not very expensive.

My wife made the pita.

scumdevils86 · Post by **scumdevils86** » Sun Oct 03, 2021 8:25 pm

Homemade naan or pita is the best

Chicat · Post by **Chicat** » Tue Oct 05, 2021 1:16 pm

Longhorned wrote: ↑Fri Sep 24, 2021 10:55 am
Chicat wrote: ↑Thu Sep 23, 2021 8:28 pm Culver’s forgot my spicy chicken sandwich.

Fuckfaces…
What did you do? Just sit there and watch your family eat? Steal from your children? Sadly warm up some 3 day-old fried rice?

Yes, yes, and I had eaten the fried rice for lunch.

Last night I used the air fryer I got my wife for her birthday for the first time. Baby Bell potatoes came out way better than roasting them in the oven. Psyched to see what else that baby can do.

Paired the potatoes with grilled salmon and creamed kale. The family loved it.

Longhorned · Post by **Longhorned** » Sat Oct 09, 2021 11:22 am

To be eaten with knife and fork, and washed down with Sentinel Peak Salida del Sol Mexican lager.

Layers from bottom to top:

Warm flour tortilla
Rancho Gordo black beans with queso fresco
Marinated and grilled pork shoulder steak
Charred salsa verde (Kenji's recipe)
Fried egg

(I was completely out of ideas for tonight, so things got complicated)

scumdevils86 · Post by **scumdevils86** » Sat Oct 09, 2021 11:57 am

Sounds perfect. I have some of that salsa frozen and some rancho gordo black beans in the pantry.

azgreg · Post by **azgreg** » Sat Oct 09, 2021 12:22 pm

Longhorned wrote: ↑Sat Oct 09, 2021 11:22 am To be eaten with knife and fork, and washed down with Sentinel Peak Salida del Sol Mexican lager.

Layers from bottom to top:

Warm flour tortilla
Rancho Gordo black beans with queso fresco
Marinated and grilled pork shoulder steak
Charred salsa verde (Kenji's recipe)
Fried egg

(I was completely out of ideas for tonight, so things got complicated)

Is the steak cut or diced in any way or just laid on top of the beans?

Longhorned · Post by **Longhorned** » Sat Oct 09, 2021 2:26 pm

Just laid on top. You need a steak knife for this one. That's important to me. I don't know why.

Longhorned · Post by **Longhorned** » Sun Oct 10, 2021 9:54 am

I added avocado. It was exactly as imagined. I mean, pretty familiar and predictable, right? I used all spice, coriander, and cumin in the pork marinade. I was reminded how much more flavorful the shoulder roast is than any other cut.

I'm making pork vindaloo with the rest.

scumdevils86 · Post by **scumdevils86** » Sun Oct 10, 2021 9:58 am

Do you have a specific recipe for the vindaloo? I've wanted to make that for a while. My dad and I split a huge pork belly and I'm trying to figure out what I want to do with it

dovecanyoncat · Post by **dovecanyoncat** » Sun Oct 10, 2021 10:55 am

Speaking of pork belly, a few weeks back we finally checked out a BBQ joint in Munds Park south of Flagstaff. Agee's. I had the 2-meat plate: pork belly and brisket. It was glorious: all the wonderful velvety fat on both, but the crown was the pork belly rind that was the perfect combo of hard/chewy/sumptuous/fatty/flavorful. If you're picky about mouthfeel it's definitely not a safe bet, but otherwise it's heaven.

Longhorned · Post by **Longhorned** » Sun Oct 10, 2021 2:11 pm

scumdevils86 wrote: ↑Sun Oct 10, 2021 9:58 am Do you have a specific recipe for the vindaloo? I've wanted to make that for a while. My dad and I split a huge pork belly and I'm trying to figure out what I want to do with it

No, I decided authenticity is meaningless and I can never find fresh stuff that recipes call for. I was just going to make a Sonoran vindaloo by toasting and grinding cardamom, cinnamon, coriander, cumin, and fennel seeds, and integrating all that with a red chile sauce made from New Mexico chilies, and a little vinegar. Cook the browned pork in that and garnish with cilantro.

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