drgonzo1969
Well-known member
I literally laughed out loud at these bread jokes. That made my day haha thanks everyone.
What's for dinner?
- Thread starter Pauleo1214
- Start date
darwin999
Well-known member
Homemade Grandma Pizza, a serious New York / New Jersey classic.
Here's a very good recipe, if you're interested.
www.sipandfeast.com
We add some sea salt + a few pieces of low-moisture fresh mozzarella to the above recipe (before cooking).
Scatter things around, don't make it uniform.
And, finally, add some fresh basil before serving.
Just DO NOT skimp on the olive oil and garlic!
It's sofa king great!
Here's a very good recipe, if you're interested.
Grandma Pizza - A New York Classic - Sip and Feast
Chunky tomatoes, oregano, and garlic-infused olive oil sit on top of mozzarella, and the crispiest crust you've ever tasted. Create the ultimate grandma pie with these step-by-step instructions!
www.sipandfeast.com
We add some sea salt + a few pieces of low-moisture fresh mozzarella to the above recipe (before cooking).
Scatter things around, don't make it uniform.
And, finally, add some fresh basil before serving.
Just DO NOT skimp on the olive oil and garlic!
It's sofa king great!
Pauleo1214
Well-known member
Just caught covid the second time 
.
Take out it is. Chicken vindaloo.
.Take out it is. Chicken vindaloo.
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jessenator
Well-known member
For the rona
For the take out
Feral Feline
Well-known member
Saltines & Sardines ... I haven't had that in ages.
In fact, not since I left HK where I used to get these:
I liked them so much, I've saved a tin-top from each type for adding to the face of a pedal.
It's 4am, I'm too lazy to go down to my pedal-bench and take a pic so I snagged the above pics right from the online-store of the brick'n'mortar shop I used to get them from (I always shopped the brick&morter location, never online).
Hmmm I wonder if they deliver to Canada. If I can find Porthos here, the labeling on the side of the can will be in English and French instead of in Cantonese & English... I guess it doesn't matter if I'm using just the lid.
In the end, I preferred the yellow tin, plain ol' olive oil, because like you I could add my own preferred hot-sauce or chilli-oil — the red tin tasted good, just not as good. Porthos also come in a spicy tomato sauce, with an orange-hued tin.
Man am I hungry for that right now!
Ritz and home-made hummus will have to suffice for now.
PS:
The hummus tastes great, btw.
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jessenator
Well-known member
Mmm I need to make some myself. Mostly just to have some. Also need to check out if olive oil hurts or helps my poor, abused stomach.
peccary
Well-known member
Saltines & Sardines ... I haven't had that in ages.
In fact, not since I left HK where I used to get these:
View attachment 79179
View attachment 79180
I liked them so much, I've saved a tin-top from each type for adding to the face of a pedal.
It's 4am, I'm too lazy to go down to my pedal-bench and take a pic so I snagged the above pics right from the online-store of the brick'n'mortar shop I used to get them from (I always shopped the brick&morter location, never online).
Hmmm I wonder if they deliver to Canada. If I can find Porthos here, the labeling on the side of the can will be in English and French instead of in Cantonese & English... I guess it doesn't matter if I'm using just the lid.
In the end, I preferred the yellow tin, plain ol' olive oil, because like you I could add my own preferred hot-sauce or chilli-oil — the red tin tasted good, just not as good. Porthos also come in a spicy tomato sauce, with an orange-hued tin.
Man am I hungry for that right now!
Ritz and home-made hummus will have to suffice for now.
View attachment 79181
The hummus tastes great, btw.
I haven't had Porthos, I just can't bring myself to pay that much for a tin of fish! If I found them in person I would probably grab one or two, but I tend to buy in bulk online. I have tried Nuri which are about as much as Porthos (I found the Nuri in store at 99 Ranch, a nice Asian supermarket) but at twice the price of Belas I don't think they were worth it.
I really like Bela brand sardines, they're priced decently and there's always three big, fat sardines in there that retain some bite. Same with Skin and Bone.
My favorite seasoned ones are the Flower Moroccan Spiced sardines. Man, are those good! Not as firm as the Belas but the flavor is fantastic. The Flower sardines can be found pretty cheap, too. They're $2 a tin at 99 Ranch and they are a steal at that price.
If you liked the Porthos in olive oil you might want to try Belas with in olive oil with piri piri pepper or Skin and Bone in olive oil l. I get both off Amazon 12 packs. I feel like once you hit about $3 a can the law of diminishing returns starts up pretty quickly with sardines (unlike tuna, where a $6 bottle of Tonnino tuna is a hundred times better than a $2 Starkist can). I had an $8 tin of Fishwife sardines and they were good, but I'm not sure that they were better than Belas.
The one thing I don't like is that all of the sardines I've had in hot sauce are never actually spicy. I prefer them in a good olive oil with my hot sauce of choice like you. Chili crunch is another great topping.
Here's my canned seafood section in my pantry
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peccary
Well-known member
Heck yeah.
I like most tinned seafood. Herring, mackerel, trout, and oysters all make an appearance when I need to change it up from sardines.
Feral Feline
Well-known member
I got Porthos simply because that's about all I could get! Other brands would show up from time to time.
I'll definitely check out the Moroccan ones, and the others, but I love Moroccan spices.
Yes, the pre-"spiced" sardines are luke-warm at best, on the Scovill scale.
If you've never been to Macau and had the Macanese Bacalhau it is my wish that you get to visit Macau, Joe, or at the least find a good Macanese restaurant near you. Have the Macanese egg-tarts for dessert! Macau was only an hour hydro-foil ride away when I lived in HK, stock up on some Portuguese Port at the duty-free on the way home...
When I lived in Vancouver, there was a fantastic Portuguese restaurant within a block of where I lived — Kale soup with bits of sausage in it with an unlimited supply of Portuguese buns baked fresh, butter melting on them ... and when I could afford it, Bacalhau, too.
Bacalhau's "just" cod, and there's so many ways, whether Macanese or Portuguese, to prepare it, but... ah Macau!
www.gourmettraveller.com.au
and Portuguese
www.food.com
ALL GOOD!
Mustn't forget the tarts!
nutfreewok.com
What about Swedish rollmops from Ikea or elsewhere? The Dutch equivalent "Hollandse Nieuwe haring"?
While I love pickled veggies from India, China and elsewhere — but can't get into pickled fish. Good read about it here, though.
I'll definitely check out the Moroccan ones, and the others, but I love Moroccan spices.
Yes, the pre-"spiced" sardines are luke-warm at best, on the Scovill scale.
If you've never been to Macau and had the Macanese Bacalhau it is my wish that you get to visit Macau, Joe, or at the least find a good Macanese restaurant near you. Have the Macanese egg-tarts for dessert! Macau was only an hour hydro-foil ride away when I lived in HK, stock up on some Portuguese Port at the duty-free on the way home...
When I lived in Vancouver, there was a fantastic Portuguese restaurant within a block of where I lived — Kale soup with bits of sausage in it with an unlimited supply of Portuguese buns baked fresh, butter melting on them ... and when I could afford it, Bacalhau, too.
Bacalhau's "just" cod, and there's so many ways, whether Macanese or Portuguese, to prepare it, but... ah Macau!
Macanese Broiled Fish with Potato and Peppers (One Pan Dinner)
Macanese Broiled Fish with Potato and Peppers (One Pan Dinner) - A super delicious and healthy sheet pan dinner that can be done in 30 minutes.
omnivorescookbook.com
Macanese fried rice with cod recipe | Gourmet Traveller
Macanese fried rice with cod recipe by Tony Tan - Place the olive oil in a wok over medium-high heat. Pour in the egg and tilt the wok to form a thin omelette.
www.gourmettraveller.com.au
Baked Bacalhau / Salted Cod Recipe - Food.com
I order this in our favorite Portuguese restaurant. I didn't see any on zaar close to what we enjoy. Bacalhau is a staple of the Portuguese cuisine. T
www.food.com
Mustn't forget the tarts!
Po Tat (Macau-Style Portuguese Custard Tart) Nut Free Recipe - Nut Free Wok
Po Tat is another dim sum or Chinese bakery dessert that is an out of this world treat. We love the creamy egg custard in a crispy puff pastry tart shell.
nutfreewok.com
What about Swedish rollmops from Ikea or elsewhere? The Dutch equivalent "Hollandse Nieuwe haring"?
While I love pickled veggies from India, China and elsewhere — but can't get into pickled fish. Good read about it here, though.
RetiredUnit1
Well-known member
Oven baked 1/4" fries, and pan seared swordfish steaks for lunch.
Perfect combo to fix the hangover from 10 shots of whiskey last night.
Yes. Ten. Ugh. Feeling better now tho!!!
And after a week of 100f with high dew point, it's only 89 today and a cool breeze from the south bay.
aaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh............ relief....
Perfect combo to fix the hangover from 10 shots of whiskey last night.
Yes. Ten. Ugh. Feeling better now tho!!!
And after a week of 100f with high dew point, it's only 89 today and a cool breeze from the south bay.
aaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh............ relief....
Mentaltossflycoon
Well-known member
Went back to my favorite BBQ for my mother's bday. They give you some warm saucy drippings but I also grabbed peach mustard bbq sauce and some cherry based sauce. I straight up punched the picnic table while I was eating this.
jessenator
Well-known member
Okay, in the right thread this time…
Chipotle lime pork tenderloin, lemon cucumber from the garden. Rice, beans, and watermelon I can't take credit for, but they're a nice complement.
Chipotle lime pork tenderloin, lemon cucumber from the garden. Rice, beans, and watermelon I can't take credit for, but they're a nice complement.
jessenator
Well-known member
Bonus track, wife made surprise dessert: whipped mascarpone and cream, banana, caramel & toffee chips trifle. She wins.
Pauleo1214
Well-known member
Steak, arugula, onion, boursin, and horseradish sandwich.
Mentaltossflycoon
Well-known member
I rarely have pb&j but when I do I go hard. Shokupan, Adams crunchy, Crofter's grape and a thin layer of butter under the jelly like my grandmother used to do. Keeps it from seeping through the bread for hours.
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Pauleo1214
Well-known member
Grilled cheese! Havarti and fontina mixed with garlic, green onion, chives, and dill.
giovanni
Well-known member
Last night I made my take on Roman pizza. Pizza in Rome and adjacent towns is very different than Neapolitan and American pizzas. First off, it’s baked in a rectangular metal pan and usually at a lower temperature. This makes a crispier and firm crust (no floppy pizza) that can accommodate a lot more toppings. The other difference is that in Rome they sell this by weight, as if from a baker. So you can buy one euro of pizza if you want (that used to be a sizable afternoon snack when I was a kid 20 years ago, not sure how much it’ll get you today!). I made one margherita and one with a traditional selection of Roman toppings: shredded potatoes, salted and drained, with rosemary and mozzarella on top. Doubling the carbs may seem redundant here but the flavor of potato and rosemary on a nice crunchy bread is just delightful. So rich and surprising. All pizzas also have freshly grated pecorino Romano between sauce and cheese.
Pauleo1214
Well-known member
Buffalo chicken stuffed sweet potato. It was disgusting.
RetiredUnit1
Well-known member
A few nights ago I thought I'd have some whiskey, ice and water with my tuna fish sandwich. It was repulsive.... Smelled like a urinal at the beach. Ugh....
