Dinner Tonight

Longhorned · Post by **Longhorned** » Sun Oct 10, 2021 2:13 pm

dovecanyoncat wrote: ↑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.

That's great to know. Is that in the old restaurant across from the Motel in the Pines and next to the Chevron?

dovecanyoncat · Post by **dovecanyoncat** » Sun Oct 10, 2021 2:18 pm

Longhorned wrote: ↑Sun Oct 10, 2021 2:13 pm
dovecanyoncat wrote: ↑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.
That's great to know. Is that in the old restaurant across from the Motel in the Pines and next to the Chevron?

That's the one.

Longhorned · Post by **Longhorned** » Mon Oct 11, 2021 8:17 pm

Longhorned wrote: ↑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.

You'd have never confused that for Indian food. It was like a Mexican mole. It had cinnamon, cardamon, cumin, fennel seeds, and chilies from Tumacacari. All it needed was to pass on the fennel seeds and add some sesame seeds, raisins, and chocolate.

scumdevils86 · Post by **scumdevils86** » Mon Oct 11, 2021 8:36 pm

Sounds amazing. Does your kid eat stuff like that?

ASUHATER! · Post by **ASUHATER!** » Mon Oct 11, 2021 8:39 pm

Made some shrimp and cheesy grits tonight. Made with the homemade shrimp stock I made yesterday

Longhorned · Post by **Longhorned** » Mon Oct 11, 2021 8:53 pm

scumdevils86 wrote: ↑Mon Oct 11, 2021 8:36 pm Sounds amazing. Does your kid eat stuff like that?

Oh god no. She won't even touch macaroni and cheese. Or any pasta. Not even PBJ.

Rejects all the amazing stuff her mom bakes.

She'll accept steak, hot dogs, hamburger buns (but not hamburgers), cold cuts, scrambled eggs, and parmigiano reggiano. Likes marshmallows or bad ice cream for dessert. That's it.

Make sure you're ready for anything.

scumdevils86 · Post by **scumdevils86** » Sat Oct 16, 2021 6:34 pm

Smoked a chicken.

Also made some bacon with my dad.

Longhorned · Post by **Longhorned** » Sat Oct 16, 2021 9:28 pm

Wow that's beautiful!

Longhorned · Post by **Longhorned** » Sun Oct 24, 2021 2:53 pm

Experimental take on shrimp risotto I dreamed up:

Dried shrimp instead of fresh
Koshihikari rice instead of arborio
Sake instead of white wine
Dashi instead of usual stock
Miso instead of parm
Finished with mirin

Longhorned · Post by **Longhorned** » Sun Oct 24, 2021 6:16 pm

Longhorned wrote: ↑Sun Oct 24, 2021 2:53 pm Experimental take on shrimp risotto I dreamed up:

Dried shrimp instead of fresh
Koshihikari rice instead of arborio
Sake instead of white wine
Dashi instead of usual stock
Miso instead of parm
Finished with mirin

Best risotto I've ever made. The wife agreed.

scumdevils86 · Post by **scumdevils86** » Sun Oct 24, 2021 7:45 pm

Sounds fucking great

Chicat · Post by **Chicat** » Sun Oct 24, 2021 7:48 pm

Slow roasted a pork shoulder for carnitas tacos. I’d post a picture but we devoured that shit quickly. It was fucking delicious.

scumdevils86 · Post by **scumdevils86** » Mon Oct 25, 2021 10:06 pm

Variation on a simple recipe we've made for years. Steamed short grain rice, stir fried 2 bell peppers and an onion with garlic/ginger and some jalapenos, marinade chicken breast in fish sauce and corn starch then stir fry as well, combine the veggies and meat and simmer with a cup of Mae Ploy sweet chili sauce. Dump on top of the rice. Lots of veggies, velvety chicken due to the marinade, sweet, spicy, salty. Good stuff.

Longhorned · Post by **Longhorned** » Tue Oct 26, 2021 6:38 am

scumdevils86 wrote: ↑Mon Oct 25, 2021 10:06 pm Variation on a simple recipe we've made for years. Steamed short grain rice, stir fried 2 bell peppers and an onion with garlic/ginger and some jalapenos, marinade chicken breast in fish sauce and corn starch then stir fry as well, combine the veggies and meat and simmer with a cup of Mae Ploy sweet chili sauce. Dump on top of the rice. Lots of veggies, velvety chicken due to the marinade, sweet, spicy, salty. Good stuff.

Sounds awesome. Is the only marinate liquid fish sauce?

Chicat · Post by **Chicat** » Tue Oct 26, 2021 5:06 pm

Pictured: Burrata with carmelized sherry onions, prosciutto, roasted garlic, and a balsamic reduction on warm crusty Italian bread.

Not Pictured: Lobster Bisque

Longhorned · Post by **Longhorned** » Tue Oct 26, 2021 8:12 pm

Mmmmmmmmmmmm

scumdevils86 · Post by **scumdevils86** » Sun Oct 31, 2021 7:32 pm

Fermenting some tepache currently. It is a naturally fermented Mexican style drink. Just stick organic pineapple skins, turbinado sugar, guajillo chiles, cloves, star anise, and cinnamon sticks in a jar and cover with water. Then let sit in a dark place at room temp for 1-3 days...

Longhorned · Post by **Longhorned** » Sun Oct 31, 2021 8:13 pm

But then do you filter it? Or just man up?

scumdevils86 · Post by **scumdevils86** » Sun Oct 31, 2021 9:26 pm

Strain it out and fridge it. We'll see how it goes, I haven't done any fermenting in quite a while.

I used to make kimchi/kraut/pickles/hot sauce fairly often.

wyo-cat · Post by **wyo-cat** » Sun Oct 31, 2021 9:52 pm

Did you put extra sugar to make it boozy?

scumdevils86 · Post by **scumdevils86** » Mon Nov 01, 2021 7:39 am

It was quite a decent amount of sugar. Like a quarter of a cup in a quart container. Not sure how boozy it'll get in 2 days though.

EastCoastCat · Post by **EastCoastCat** » Fri Nov 05, 2021 5:00 pm

Last night boys at Mi Nidito. Didn’t disappoint and the Carne Seca Chimichanga enchilada style won by a TKO.

UAEebs86 · Post by **UAEebs86** » Fri Nov 05, 2021 5:18 pm

I've only been to Mi Nidito once but it was awesome .

EastCoastCat · Post by **EastCoastCat** » Fri Nov 05, 2021 8:16 pm

Tonight it’s Wild Garlic Grille. Rack of Lamb with a side of their Risotto.

I’m loving life.

ASUHATER! · Post by **ASUHATER!** » Fri Nov 05, 2021 8:42 pm

Pork chile verde made in the instant pot, very good.

EastCoastCat · Post by **EastCoastCat** » Sun Nov 07, 2021 9:27 am

El Charro Cafe last night. It was so-so.

Night before went to Wild Garlic and one of my buddies hated it. He had some seafood combination plate that he said tasted bland. My rack of lamb was good.

Last full day in Tucson. Might do Seis Kitchen.

scumdevils86 · Post by **scumdevils86** » Sun Nov 07, 2021 9:29 am

Ensenada street food if you want some kickass birria or a fish taco

EastCoastCat · Post by **EastCoastCat** » Sun Nov 07, 2021 9:34 am

We are up in the Sabino Canyon foothills. Any place close to here we can check out?

scumdevils86 · Post by **scumdevils86** » Sun Nov 07, 2021 9:57 am

Honestly, for being the richest and "nicest' part of town, the foothills don't really have a lot of good restaurants. Fiamme pizza is supposed to be good.

wyo-cat · Post by **wyo-cat** » Sun Nov 07, 2021 10:09 am

Gavi at Sunrise and Kolb is pretty dang good.

Longhorned · Post by **Longhorned** » Mon Nov 08, 2021 5:13 pm

Making Japanese Napolitan (spaghetti with ketchup, worcester sauce, chili powder, onion, garlic, Anaheim peppers, mushrooms, ham, butter, and parm)

Chicat · Post by **Chicat** » Mon Nov 08, 2021 5:20 pm

Made a pork loin with rice pilaf and sautéed spinach.

It’s the most boring mundane thing but whatever, I’m feeding my family.

Longhorned · Post by **Longhorned** » Mon Nov 08, 2021 7:55 pm

Chicat wrote: ↑Mon Nov 08, 2021 5:20 pm Made a pork loin with rice pilaf and sautéed spinach.

It’s the most boring mundane thing but whatever, I’m feeding my family.

Sometimes I like to tell my family that tonight we're having a plain old crappy meal.

Longhorned · Post by **Longhorned** » Mon Nov 08, 2021 7:55 pm

Longhorned wrote: ↑Mon Nov 08, 2021 5:13 pm Making Japanese Napolitan (spaghetti with ketchup, worcester sauce, chili powder, onion, garlic, Anaheim peppers, mushrooms, ham, butter, and parm)

That wasn't just a little good. That was really fucking good. I get it now.

Chicat · Post by **Chicat** » Mon Nov 08, 2021 8:16 pm

Longhorned wrote: ↑Mon Nov 08, 2021 7:55 pm
Chicat wrote: ↑Mon Nov 08, 2021 5:20 pm Made a pork loin with rice pilaf and sautéed spinach.

It’s the most boring mundane thing but whatever, I’m feeding my family.
Sometimes I like to tell my family that tonight we're having a plain old crappy meal.

I like to tell them that I’m pretending we are wealthy during the Great Depression. “Would you rather we all share a can of beans??”

azgreg · Post by **azgreg** » Thu Nov 11, 2021 5:15 pm

+

scumdevils86 · Post by **scumdevils86** » Thu Nov 11, 2021 5:49 pm

Super creamy clam chowder in homemade bread bowls.

Longhorned · Post by **Longhorned** » Fri Nov 12, 2021 9:55 am

Did our scratch pita, hummus, and baba ganoush again. It takes two people three hours each to make something you can pick up ready-made for less money.

scumdevils86 · Post by **scumdevils86** » Fri Nov 12, 2021 1:43 pm

The appetizer combo from Caravan Grill is my favorite.

Tabouli, Hummus, Baba Ghanous, 4 Grape Leaves, 2 Falafel, and pita bread.

$13.

EastCoastCat · Post by **EastCoastCat** » Fri Nov 12, 2021 3:27 pm

Had the Wadmala burger at Pawley's Front Porch in Columbia SC (U of SC campus)

Place was on on Diners, Drive In's and Dives. Now I know why. Top notch burgers.

Longhorned · Post by **Longhorned** » Sat Nov 13, 2021 10:09 am

EastCoastCat wrote: ↑Fri Nov 12, 2021 3:27 pm Had the Wadmala burger at Pawley's Front Porch in Columbia SC (U of SC campus)

Place was on on Diners, Drive In's and Dives. Now I know why. Top notch burgers.

Is that on a pretzel bun?

EastCoastCat · Post by **EastCoastCat** » Sat Nov 13, 2021 10:28 am

Longhorned wrote: ↑Sat Nov 13, 2021 10:09 am
EastCoastCat wrote: ↑Fri Nov 12, 2021 3:27 pm Had the Wadmala burger at Pawley's Front Porch in Columbia SC (U of SC campus)

Place was on on Diners, Drive In's and Dives. Now I know why. Top notch burgers.
Is that on a pretzel bun?

You can ask for a pretzel bun.
Mine was on a brioche bun.

scumdevils86 · Post by **scumdevils86** » Sun Nov 14, 2021 6:38 pm

Arroz Caldo. One of the most simple and damn tastiest things I've made in a while. The crispy fried garlic is a necessity and it helps that I used homemade roasted chicken stock also.

Longhorned · Post by **Longhorned** » Mon Nov 15, 2021 6:40 am

I've never had it. It looks amazing.

It also looks like you've about had it with summer weather and said, "I'm starting without you, Autumn. Making me some cozy porridge."

dovecanyoncat · Post by **dovecanyoncat** » Mon Nov 15, 2021 3:20 pm

Stock is key. I bet it's delicious.

Longhorned · Post by **Longhorned** » Mon Nov 15, 2021 8:58 pm

I made a potage of roasted butternut squash, prosciutto, apple cider, parmigiano reggiano, cracked tellicherry pepper, a little nutmeg, and butter, topped with toasted pine nuts. I imagined that on my bike this morning.

With a pain levain from Time Market.

Speaking of which, I've decided I need more bread in my diet. This will be the great bread renaissance. Get on it.

scumdevils86 · Post by **scumdevils86** » Mon Nov 15, 2021 9:00 pm

As you said, it's fall now indeed! Only 85 tomorrow!

Chicat · Post by **Chicat** » Tue Nov 16, 2021 6:46 am

Femcat made a beautiful chicken vegetable soup yesterday evening for us to eat this week . . . and then left it out on the counter all night by accident.

Bye bye soup.

UAEebs86 · Post by **UAEebs86** » Tue Nov 16, 2021 7:35 am

Chicat wrote: ↑Tue Nov 16, 2021 6:46 am Femcat made a beautiful chicken vegetable soup yesterday evening for us to eat this week . . . and then left it out on the counter all night by accident.

Bye bye soup.

8 hour rule?

scumdevils86 · Post by **scumdevils86** » Tue Nov 16, 2021 7:43 am

I've done that twice in the last year or so

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