Dinner Tonight

CalStateTempe · Post by **CalStateTempe** » Fri Jan 03, 2020 10:06 pm

In south lake.

Why are my in laws so damn indecisive?!?

Longhorned · Post by **Longhorned** » Sat Jan 04, 2020 10:22 pm

scumdevils86 wrote:
Longhorned wrote:
scumdevils86 wrote:Damn you. I've had a horrible week of food filled with pizza and subs. But I did make some rather delightful green chile turkey burgers.
You had me at green chile.

I picked up a whole Branzino from Yuri at Rincon Market. Set me back $30. Marinated it in olive oil, lemon juice, and bread crumbs, and grilled it. So fresh and delicate. Even my parrot couldn't get enough of it.
How many lbs?

2 lbs

scumdevils86 · Post by **scumdevils86** » Sat Jan 04, 2020 10:53 pm

Trader Joe's Mac and cheese and french fries. Maxing out before my new behavior starts Monday.

wyo-cat · Post by **wyo-cat** » Fri Jan 24, 2020 8:03 pm

I was rolling around TJ's looking for cheap wine and grindz, and found a "Tarte d'Alsace."

Which is a Tarte Flambee in the Alsace (France) or a Flammkuchen in nearby Switzerland or Germany. I remember a lesson on how to pronounce it properly in Basel, while pounding Unser Biers in their brewery near Tellplatz in the Gundeldinger part of town.

The Trader Giotto's Gorgonzola has been quite the let down, no age crystals like you find in Lombardy.

Firing it up soon, I've got high hopes....

Longhorned · Post by **Longhorned** » Fri Jan 24, 2020 8:38 pm

wyo-cat wrote:I was rolling around TJ's looking for cheap wine and grindz, and found a "Tarte d'Alsace."

Which is a Tarte Flambee in the Alsace (France) or a Flammkuchen in nearby Switzerland or Germany. I remember a lesson on how to pronounce it properly in Basel, while pounding Unser Biers in their brewery near Tellplatz in the Gundeldinger part of town.

The Trader Giotto's Gorgonzola has been quite the let down, no age crystals like you find in Lombardy.

Firing it up soon, I've got high hopes....

They've carried it for years, maybe about 20 years now. It's a damn good frozen option. When I lived in Freiburg we used to stand in line at the student cafeteria only when they had the Flammkuchen on offer. The TJ's version comes out a little too moist and limp, but it's about what happens to water molecules with freezing, and it's really good regardless.

scumdevils86 · Post by **scumdevils86** » Fri Jan 24, 2020 9:31 pm

Yea it's pretty great for a frozen meal

CalStateTempe · Post by **CalStateTempe** » Fri Jan 24, 2020 9:42 pm

Costco cheese and crackers from some work social.

Lots of good red wine however.

Longhorned · Post by **Longhorned** » Fri Jan 24, 2020 10:19 pm

Picked up a pound of rockfish from Yuri ($10) and made a spaghetti with the rockfish poached in tomato sauce with garlic, capers, and lemon zest. Tasted like Naples. You wouldn't believe how good that rockfish is.

Longhorned · Post by **Longhorned** » Sat Jan 25, 2020 6:35 pm

You ever driving past AJ's and say, "Fuck it, I'll shop at AJ's"? And you go in and pick up some stuff to make a pot of chili, and you're at the register, and the girl says, "Okay, that's $75."

The AJ's $75 pot of chili.

azgreg · Post by **azgreg** » Sat Jan 25, 2020 6:39 pm

Girl Scout cookies.

Longhorned · Post by **Longhorned** » Sat Jan 25, 2020 6:42 pm

azgreg wrote:Girl Scout cookies.

She rang at 10:30 am this morning. I got a box of thin mints and a box of tagalongs. Then I ran into her again in the neighborhood around noon and I hit on her mom.

wyo-cat · Post by **wyo-cat** » Sat Jan 25, 2020 6:54 pm

Longhorned wrote:You ever driving past AJ's and say, "Fuck it, I'll shop at AJ's"? And you go in and pick up some stuff to make a pot of chili, and you're at the register, and the girl says, "Okay, that's $75."

The AJ's $75 pot of chili.

AJ's is crazy expensive, but they have things you can't get anywhere else.

I'm thinking about making a slow smoked Osso Buco with Gremolata on my grill and some Risotto alla Milanese. I'm guessing getting good 2-3" veal shanks can only be found at AJ's. I'm actually a bit scared of what the cost will be, so that's holding me back.

Longhorned · Post by **Longhorned** » Sat Jan 25, 2020 7:00 pm

wyo-cat wrote:
Longhorned wrote:You ever driving past AJ's and say, "Fuck it, I'll shop at AJ's"? And you go in and pick up some stuff to make a pot of chili, and you're at the register, and the girl says, "Okay, that's $75."

The AJ's $75 pot of chili.
AJ's is crazy expensive, but they have things you can't get anywhere else.

I'm thinking about making a slow smoked Osso Buco with Gremolata on my grill and some Risotto alla Milanese. I'm guessing getting good 2-3" veal shanks can only be found at AJ's. I'm actually a bit scared of what the cost will be, so that's holding me back.

Carl and Rachel have nicer-looking, and cheaper, veal shanks at Rincon Market. They're all put together for osso buco, and that's what they label them as in the display case. I was thinking of making exactly that wrote tomorrow, but since I need a couple hours for the veal shanks, I might wait until Easter. But definitely check out Rincon's display. And if you bully around Carl, Yuri will team up with you.

wyo-cat · Post by **wyo-cat** » Sat Jan 25, 2020 7:15 pm

Brilliant! Thanks for the recommendation.

I've got family from CH in town starting next week and wanted to bring a slice of Northern Italy to them here, because we've always had great times there.

azgreg · Post by **azgreg** » Fri Feb 21, 2020 9:36 am

I guess I need pasta scissors now.

CalStateTempe · Post by **CalStateTempe** » Fri Feb 21, 2020 9:43 am

wyo-cat wrote:Brilliant! Thanks for the recommendation.

I've got family from CH in town starting next week and wanted to bring a slice of Northern Italy to them here, because we've always had great times there.

This sounds so awesome!

I hope they had a great time.

azgreg · Post by **azgreg** » Tue Mar 03, 2020 9:14 am

We did a slow cooker beef bolognese last night. Very good.

ASUHATER! · Post by **ASUHATER!** » Tue Mar 03, 2020 9:20 am

I made saltimbocca with coppa instead of prosciutto with a caper white wine sauce. Pretty good

Longhorned · Post by **Longhorned** » Wed Mar 11, 2020 12:19 pm

As good as my chicken adobo was, it wasn't as good as the chicken adobo sandwich two days later: chicken adobo, pickles, and mayonnaise on a birote from Barrio.

Longhorned · Post by **Longhorned** » Fri Mar 13, 2020 7:38 pm

Boy do I feel sorry for the rest of you. I nailed a Spanish tortilla using a method my Spanish ex-girlfriend’s family would disapprove of, but is better than any I’ve had in Spain. All under the broiler in a cast iron pan, and saying fuck you to flipping it. Perfect slices in everyone’s plate, with viscous running yokes.

Alieberman · Post by **Alieberman** » Fri Mar 13, 2020 7:47 pm

I'm eating Toilet Paper.

scumdevils86 · Post by **scumdevils86** » Fri Mar 13, 2020 8:00 pm

I had a bad cold earlier this week and tonight am laid up with an infected elbow bursitis that's is more painful than the time I broke my leg. I have a house full of food but the wife is out of town and there's no one to cook for. I'm eating ice cream for dinner, one-handed, and shirtless on the couch to wash down my antibiotics, ibuprofen and leftover steroids from my chest cold. I'm a pathetic sight.

azgreg · Post by **azgreg** » Fri Mar 13, 2020 8:16 pm

Alieberman wrote:I'm eating Toilet Paper.

With Sriracha?

wyo-cat · Post by **wyo-cat** » Fri Mar 13, 2020 8:53 pm

Longhorned wrote:Boy do I feel sorry for the rest of you. I nailed a Spanish tortilla using a method my Spanish ex-girlfriend’s family would disapprove of, but is better than any I’ve had in Spain. All under the broiler in a cast iron pan, and saying fuck you to flipping it. Perfect slices in everyone’s plate, with viscous running yokes.

Beautiful. The creamy middle is what makes it.

Did you start on the stovetop and finish under the broiler? I’m always looking for ways to up my Spanish Tortilla game.

Longhorned · Post by **Longhorned** » Fri Mar 13, 2020 9:05 pm

wyo-cat wrote:
Longhorned wrote:Boy do I feel sorry for the rest of you. I nailed a Spanish tortilla using a method my Spanish ex-girlfriend’s family would disapprove of, but is better than any I’ve had in Spain. All under the broiler in a cast iron pan, and saying fuck you to flipping it. Perfect slices in everyone’s plate, with viscous running yokes.
Beautiful. The creamy middle is what makes it.

Did you start on the stovetop and finish under the broiler? I’m always looking for ways to up my Spanish Tortilla game.

Last time I did that. Started on the stovetop and finished under the broiler. But I missed the point of perfection. This time I did it all under the broiler and then let it finish without any heat, just sitting there thinking about itself and cohering with the residual heat. Held together like perfect slices of pie, but with those creamy yokes.

Longhorned · Post by **Longhorned** » Sun Mar 15, 2020 7:58 pm

Niemann Ranch flat iron steak marinated in lemon juice, garlic, and olive oil, seared on the stovetop to 130 degrees with roasted potatoes and a side of brocolinni.

That steak was superb. Second to none. $8 a pound.

scumdevils86 · Post by **scumdevils86** » Sun Mar 15, 2020 8:02 pm

Rincon market?

Corned beef and cabbage tonight. Unfortunately I didn't make a good home cured brisket this year.

Longhorned · Post by **Longhorned** » Sun Mar 15, 2020 8:10 pm

Yes, Rincon Market. And yesterday it was Ora King Salmon, which I pan seared with a sauce of rice vinegar, soy sauce, sugar, and butter. $26 a pound.

Longhorned · Post by **Longhorned** » Mon Mar 16, 2020 6:36 pm

Pork chops 'n apple sauce
Mashed potatoes
Crisp roasted brussels sprouts with garlic and balsamic

scumdevils86 · Post by **scumdevils86** » Mon Mar 16, 2020 6:39 pm

Box of mac and cheese that I made healthy by adding spinach to.......and cream, butter, sour cream, and cheddar cheese.

Longhorned · Post by **Longhorned** » Mon Mar 16, 2020 6:42 pm

scumdevils86 wrote:Box of mac and cheese that I made healthy by adding spinach to.......and cream, butter, sour cream, and cheddar cheese.

Sounds awesome.

And reminds me of something I keep forgetting. I need to make creamed spinach.

scumdevils86 · Post by **scumdevils86** » Mon Mar 16, 2020 6:50 pm

It was delightful and now my stomach hurts. I alternated bites with Cholula and Texas Pete.

dovecanyoncat · Post by **dovecanyoncat** » Mon Mar 16, 2020 6:54 pm

Stir fried broccoli/garlic/peanuts with too much melted Gouda. And Syrah.

CalStateTempe · Post by **CalStateTempe** » Mon Mar 16, 2020 6:56 pm

Took out from our favorite Thai place.

ASUHATER! · Post by **ASUHATER!** » Mon Mar 16, 2020 6:56 pm

Made leftover corned beef into a toasted sandwich with harvarti, brown mustard and mayo.

azgreg · Post by **azgreg** » Mon Mar 16, 2020 7:33 pm

Longhorned wrote:
scumdevils86 wrote:Box of mac and cheese that I made healthy by adding spinach to.......and cream, butter, sour cream, and cheddar cheese.
Sounds awesome.

And reminds me of something I keep forgetting. I need to make creamed spinach.

It does sound good. Maybe some protein? Diced ham or bacon maybe.

Longhorned · Post by **Longhorned** » Tue Mar 17, 2020 8:53 am

Starting to stretch things. I have a pound of cooked flat iron steak. I'm going to slice it into strips and sear them in olive oil until a little crisp, then removing from pan. Then adding finely chopped garlic to the pan until color starts to turn, and then cooking the steak and garlic in passata (smooth, strained tomatoes) with butter, and tossing with penne and parmigiano reggiano.

ASUCatFan · Post by **ASUCatFan** » Tue Mar 17, 2020 3:58 pm

I've had a rack of beef ribs on the smoker since Noon. Making calabacitas and baked potatoes as sides. I'll probably eat at around 8. Can't wait!

Longhorned · Post by **Longhorned** » Tue Mar 17, 2020 7:55 pm

Longhorned wrote:Starting to stretch things. I have a pound of cooked flat iron steak. I'm going to slice it into strips and sear them in olive oil until a little crisp, then removing from pan. Then adding finely chopped garlic to the pan until color starts to turn, and then cooking the steak and garlic in passata (smooth, strained tomatoes) with butter, and tossing with penne and parmigiano reggiano.

When I was cutting the meat I remembered how high quality it is, so I went a little more gently and went more butter forward, too. It was as flavorful as a ragu alla bolognese. I think I’m a fan of the flat iron steak.

CalStateTempe · Post by **CalStateTempe** » Tue Mar 17, 2020 8:00 pm

Administrative Coronavirus drove me to eat McDonald’s

Last night , beef pad see ew.

Tomorrow maybe a pizza on the way home

If the virus doesn’t get me, the heart disease from the diet and stress

ASUHATER! · Post by **ASUHATER!** » Tue Mar 17, 2020 8:04 pm

CalStateTempe wrote:Administrative Coronavirus drove me to eat McDonald’s

Last night , beef pad see ew.

Tomorrow maybe a pizza on the way home

If the virus doesn’t get me, the heart disease from the diet and stress

We're all gonna get big during the next few months

Longhorned · Post by **Longhorned** » Tue Mar 17, 2020 8:15 pm

Let's try our best, and be active around the yard and neighborhood. I can see how respiratory infections can burden the heart. Keep the fish and vegetables and stuff coming.

dovecanyoncat · Post by **dovecanyoncat** » Tue Mar 17, 2020 9:42 pm

Things are getting real in little Sedona. The Harken's theater is shut down. No one in their right mind can ignore reality. An offshoot of our decision to stop going to the local gym caused us to take an extended 3 hour+ hike today. Afterward, to commemorate the decision we chose to go one last time to one of our favorite Cottonwood restaurant joints, and I must say their "social distancing" practice was inspiring. They utilized only 50% of their table and bar space, and spent the extra time cleansing and re-cleansing menus and high-traffic touch-points in the restaurant. Devin Nunes is weeping somewhere, and I'm proud.

Longhorned · Post by **Longhorned** » Wed Mar 18, 2020 6:21 pm

A Swedish pyttipanna of potatoes, onions, diced leftover pork chop, capers, and a little fish sauce with a fried egg on top, and sliced pickles and lingonberries on the side.

dovecanyoncat · Post by **dovecanyoncat** » Wed Mar 18, 2020 7:16 pm

Now LH, you're just making that shit up. Admit it, you just googled up a bunch of ingredients.

Longhorned · Post by **Longhorned** » Wed Mar 18, 2020 7:46 pm

dovecanyoncat wrote:Now LH, you're just making that shit up. Admit it, you just googled up a bunch of ingredients.

I think that's what it really means to stretch everything and not waste. Instead of googling, look in my fridge, hash it up, and call it Swedish.

dovecanyoncat · Post by **dovecanyoncat** » Wed Mar 18, 2020 7:59 pm

I had to come up with something to cover up how impressed I was with lingonberries.

Longhorned · Post by **Longhorned** » Wed Mar 18, 2020 8:01 pm

dovecanyoncat wrote:I had to come up with something to cover up how impressed I was with lingonberries.

Ah, Ikea. I love you and your little tubes of fish and stuff like that.

scumdevils86 · Post by **scumdevils86** » Wed Mar 18, 2020 9:04 pm

Longhorned wrote:A Swedish pyttipanna of potatoes, onions, diced leftover pork chop, capers, and a little fish sauce with a fried egg on top, and sliced pickles and lingonberries on the side.

Sounds perfect. Wife and I are drooling over this.

Longhorned · Post by **Longhorned** » Thu Mar 19, 2020 12:49 pm

scumdevils86 wrote:
Longhorned wrote:A Swedish pyttipanna of potatoes, onions, diced leftover pork chop, capers, and a little fish sauce with a fried egg on top, and sliced pickles and lingonberries on the side.
Sounds perfect. Wife and I are drooling over this.

I'm glad to hear!

Tonight: scrambled eggs and toast

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