Fondue this afternoon using ribiola. St. Nectaire, and Abondonce . Salad with arugula and a crust of ciabatta topped with burrata.
Can you tell we discovered a new cheese shop yesterday?
Can you tell we discovered a new cheese shop yesterday?
Today's food is boring. Yesterdays was good though:
Breakfast: usual fare
Lunch: Grilled a burger with Wisconsin Blue Marble Jack cheese (damn tasty melty blue cheese)
Dinner: Homemade Indian Chicken Curry with Okra, brown rice, homemade chapati (flat bread kinda like a flour tortilla) and some leftover spinach paneer curry.
Breakfast: usual fare
Lunch: Grilled a burger with Wisconsin Blue Marble Jack cheese (damn tasty melty blue cheese)
Dinner: Homemade Indian Chicken Curry with Okra, brown rice, homemade chapati (flat bread kinda like a flour tortilla) and some leftover spinach paneer curry.
Your crust looks great.
John, tell us how you do your ribs. The spider is grilled also yes? Do you drown it in booze first? That's my fave.
The crab was very good. Coarse salt, demerara sugar, lemon and dries chilies.
Tonight spaghetti. I know, I know but I rarely get to eat it around here so it's a treat for me. Started the sauce about 8 hours ago and it should be ready by the end of the Superbowl.
John, tell us how you do your ribs. The spider is grilled also yes? Do you drown it in booze first? That's my fave.
The crab was very good. Coarse salt, demerara sugar, lemon and dries chilies.
Tonight spaghetti. I know, I know but I rarely get to eat it around here so it's a treat for me. Started the sauce about 8 hours ago and it should be ready by the end of the Superbowl.
Tonight's spaghetti:
Crushed tomatoes
Fresh tomatoes
Coarse ground pork leg, browned
Green pepper
Button mushroom
Fried yellow onion & garlic
Garden chillies, oregano, basil & rosemary
Dried marjoram & garlic herb mix
Coarse salt
White vinegar
Yellow cooking sugar
Approx 6 litres of sauce
Served over spaghettini & white cheese (not sure what kind anymore it's been too long and it now looks a little like blue cheese but Mom would kill me if I threw it away so I'll give it a shave and a haircut before plating. 🙂)
Crushed tomatoes
Fresh tomatoes
Coarse ground pork leg, browned
Green pepper
Button mushroom
Fried yellow onion & garlic
Garden chillies, oregano, basil & rosemary
Dried marjoram & garlic herb mix
Coarse salt
White vinegar
Yellow cooking sugar
Approx 6 litres of sauce
Served over spaghettini & white cheese (not sure what kind anymore it's been too long and it now looks a little like blue cheese but Mom would kill me if I threw it away so I'll give it a shave and a haircut before plating. 🙂)
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So what do you do at your new job?
I'm a loafer.
What's that mean?!
I loaf.
I know that, but what do you do for work?!
I make the loaves of bread!
Well, why didn't you say so!?
😀😀😀
Thank you Abbott and Costello😎😎
Peace,
Dave
and today, yesterdays not so enjoyable leftovers 😱
I just hate to throw out food
added cheese and spices, and it ended up much better
or should I say, quite good
so much better that it may even replace my usual lasagne
I just didnt do it properly yesterday
another "hifi cooking" 😛
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Member
Joined 2009
tinitus, would you share your bread recipe? it looks great.
you can try baking some granola to go with the fruits and nuts. it's the best stuff to have in the morning.
you can try baking some granola to go with the fruits and nuts. it's the best stuff to have in the morning.
ofcourse
its actually more like a process than a recipe
and starts with what you see in the glass 😱😀
but I think it works better if I document it with pictures
I will do so in a week or two
SY, I will take a look at "stracci con pomodoro"
well, found this
http://www.sonnino.info/ricette/stracci_pomodoro.php
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This evening we polished off the absolute last of the prior year tomatoes -- 3 cloves garlic wilted in some olive oil (the Costco variety is excellent) avec tomatoes avec thyme. Served over gnocchi, a couple chunks of beef filet and some carrots (only veg in the fridge). Carrots are great when parboiled, tossed w some butter and sliced pickled ginger and a squeeze from the honey.