The Foodie Thread

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Roasted Bell Sampler 1.jpgRoasted Bell Sampler 2.jpg

Speaking of impressing at parties, I've been working on this stuffed bell pepper and noodle sampler. The stuffing basically like dirty rice with sausage and hamburger. Sage essential. Colby Jack. The noodles with Ricotta. I use Arabiatta as dip (sometimes make but often just buy from store). I use the stuffing on some of the shells but on others just Ricotta. And drizzle olive oil over everything. Let it bake with all the loose cheese. And it ends up pulling apart as a delicious snack/meal. Everything is edible. Good stuff!
 
Heelsandeers said:
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Been able to make these fairly consistently but haven't improved in a while. Not the worst thing as they're pretty good as is

But thinking it's time to start experimenting on a lower heat/longer bake NY style pizza
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Looks great! What did that contraption cost you?
 
Thanks for the pictures and ideas. We've not really made anything these past few weeks.

My daughter did make a teamed dinner like the Other Mother's dinner from Coraline, which we watched for movie night last night.

I just watched a Korean cooking show, Culinary Class Wars. It was very interesting. Especially in contrast to American and British cooking shows. It was very interesting the Korean dishes that they prepared, so many things I've never heard of. It was also interesting the differences in style and culture that drove the dishes.
 
Brodetto 1.jpgBrodetto 2.jpgBrodetto 3.jpgBrodetto 4.jpgBrodetto 1.jpgBrodetto 2.jpgBrodetto 3.jpgBrodetto 4.jpg

Couldn't make up my mind whether I wanted to make a stew or a paella last night. So I experimented and mixed Brodetto marchigiano (Tuscan fish stew) with a paella approach. While wearing my Halloween costume with Fright Night (newer one) and Psycho on in background. Had catfish, shrimp, mussels, clams, and squid in it. It was pretty darn good, but I need to just make the stew by itself next time. Never made before. A lot of potential here.
 
Consomme 1.jpgFrankenstein's Monster 2.jpgFranksenstein's Monster 1.jpg

For my part, in honor of Dia de los Muertos and extending Halloween just a little longer, I made tri tip birria with consomme for my Frankenstein's Monster "surf and turf" deep fried chimichanga. Roasted a salmon with head and stuffed the fish into the tortillas with the tri tip, queso Oaxaca, and my "Californio" rice and beans. Not the best presentation, I admit. And my burrito wrapping game needs a lot of work. But it was damn good!

And, yes, I ate both eyeballs. Never have I ever eaten an eyeball of any sort. They were definitely fishy. Slightly chewy. Not bad.
 
MendotoManteo said:
Brodetto 1.jpgBrodetto 2.jpgBrodetto 3.jpgBrodetto 4.jpgBrodetto 1.jpgBrodetto 2.jpgBrodetto 3.jpgBrodetto 4.jpg

Couldn't make up my mind whether I wanted to make a stew or a paella last night. So I experimented and mixed Brodetto marchigiano (Tuscan fish stew) with a paella approach. While wearing my Halloween costume with Fright Night (newer one) and Psycho on in background. Had catfish, shrimp, mussels, clams, and squid in it. It was pretty darn good, but I need to just make the stew by itself next time. Never made before. A lot of potential here.
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That looks amazing!!!
 
MendotoManteo said:
Those home fries - or whatever you may call them - sure look good with that burger. Well done!
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German potato salad. Had not made it/had it in a very long time

Much preferred over the mayo based potato salads

Basically just boiled potatoes, onion cooked in bacon fat + crumbled bacon, and vinegar
 
MendotoManteo said:
Consomme 1.jpgFrankenstein's Monster 2.jpgFranksenstein's Monster 1.jpg

For my part, in honor of Dia de los Muertos and extending Halloween just a little longer, I made tri tip birria with consomme for my Frankenstein's Monster "surf and turf" deep fried chimichanga. Roasted a salmon with head and stuffed the fish into the tortillas with the tri tip, queso Oaxaca, and my "Californio" rice and beans. Not the best presentation, I admit. And my burrito wrapping game needs a lot of work. But it was damn good!

And, yes, I ate both eyeballs. Never have I ever eaten an eyeball of any sort. They were definitely fishy. Slightly chewy. Not bad.
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Definitely fishy. Slightly chewy. Not bad.

Hahaha! 🤓
 
Heelsandeers said:
Made a few of my favorite low effort-high flavor meals this past weekend

Filipino chicken adobo and garlic rice (sinangag). Braised chicken legs in soy sauce/vinegar + lots of garlic and black pepper. And sliced garlic fried til crisp and stir fried with leftover white rice

And cacio e pepe, which seems to have taken off in popularity in recent years. A bunch of fresh grated pecorino + black pepper with bucatini

Maybe 8 ingredients in total
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Just made some chicken adobo. Love that stuff.
 
SmilingJack said:
I need a wok! Suggestions?
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I don't have any particular vendor recommendation but if you get one, get either a 14" or 16". Don't limit yourself to a 12". Go big. Mine is 14", and I typically use it for stir fry or fried noodles. Just be sure to keep it well-greased with whatever oil or soy sauce/base concoction you're using. Because of the small bottom, it gets much hotter down there than a normal skillet or pan would. Don't let things just sit there like you might with typical cookware.
 
There's definitely a reason the Chinese cooks and chefs you see on TV keep shaking their woks around. First time I ever used, I didn't do well with that and cleaning the bottom was an absolute trial.
 
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