The Foodie Thread

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lawtig02 said:
This is one of my favorite dishes this time of year. Don't knock the website -- this thing is really good. And uses a ton of tomatoes, especially if you're about to lose some before you can eat them

destination-bbq.com

Easiest Southern Tomato Pie Recipe (No Crust Needed) - Destination BBQ

This is the Easiest Southern Tomato Pie Recipe you'll find. You won't even need to make or buy a pie shell. How's that for simple?
destination-bbq.com destination-bbq.com
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I may give this a try. My mom also had a great tomato pie recipe that I should try to find.
 
rodoheel said:
We've been getting a lot of tomatoes from our garden recently - too much for me to use on tomato sandwiches alone. So over the weekend my daughter and I made tomato sauce from scratch, with fresh tomatoes, for the first time. We used some onions, garlic, red pepper flakes, olive oil. salt, pepper, sugar, and Italian seasoning. The result was pretty good; maybe a touch over-seasoned. I should have blended it at the end to make it a "smoother" sauce but we left it chunky and it was pretty good.
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We've been getting so many tomatoes, since my mom planted a dozen plants 😁, that we are sharing with the neighbors.

Haven't tried to make sauce yet, we did make a tomato soup, which was great.
 
Have you guys heard of the concept of a table pancake? My daughter explained the idea, so we had one today with brunch..

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These were really good. I meant to ask about the syrup, or had a bourbon taste to it.
 
I’ve only cooked flank for tacos really. Carne asada style marinades grilled hot and fast

Pretty good for the most part but have had a few instances of it coming out tough/chewy despite being no where near overcooked

My assumption in those cases is it needed more time to marinate

I’ve been buying the super thin sliced skirt steak from the Mexican grocer lately with good results. The extra fat is appreciated
 
UNCatTech said:
Ideas for marinate?

I've never cooked one before.

What about smoking or a flat iron grill? I don't have a conventional grill.
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The answer for all marinades is "What do you want it to taste like?" If I'm making something from scratch, I'll do .25c olive oil, tablespoon of red wine vinegar, three tablespoons of water, and as much garlic as I feel like smashing. Then I'll throw a smidge of soy and wisthsoshcohchshire for salt and umami.

If I'm lazy, it's bottled "whatever non-creamy salad dressing is in the fridge" and some soy in various proportions.
 
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