MichaelW
Well-known member
Yah but you can't make real Pho broth with BTB. (We use a heck of a lot of BTB in our kitchen...)
What's for dinner?
- Thread starter Pauleo1214
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giovanni
Well-known member
I also use a lot BTB but it definitely adds a specific flavor that doesn’t work with everything.
jessenator
Well-known member
I think it's my romantic notion of doing everything myself aside from raising and butchering that makes me want to make stock from bones and such
I once licked a tad of it off a finger and HOLY crap that stuff is awful at full strength.
Nostradoomus
Well-known member
It’s 1AM and I might be drunk so dominos it is. Good deal tbh (cdn dollars), I think. I live in a small town so there’s not really many options 
Nostradoomus
Well-known member
I checked the US dominos and it’s the same after conversion so I consider that a win. It’s never equal
Feral Feline
Well-known member
Found a new-to-us vegetarian "fish-sauce" to try...
Home-made vaguelytarian phở with the phreshest ingreedients (pinch of my favourite chili sauce);
no croissants, but sourdough-sesame buns were awersalivacious;
too lazy to make Vietnamese-style coffee, so just some strong java straight from the regular pot;
...and it all tasted mighty fine.
Oh, and the "fish-sauce" was pretty good, but nothing like the real-deal of course.
Pauleo1214
Well-known member
In geometry class in middle school, my teacher gave us a extra credit project. Call the local pizza chains (Dominoes, Pizza Hut, and Papa John's) and find out who offers the best value, (price of cheese pizza/the diameter of a size).It’s 1AM and I might be drunk so dominos it is. Good deal tbh (cdn dollars), I think. I live in a small town so there’s not really many options
View attachment 105228
I gave up one minute in when I called Dominoes.
Me: "Hello, what is the diameter in inches of one of your large pizzas?"
Person on phone: "Uh, diameter?"
Me: "Yeah, you know, the length of a line going through the center of a pizza."
Person on phone: "We have small, medium, and large, no diameter."
Mentaltossflycoon
Well-known member
I was feeling snacky and I can't keep stealing my kids' Halloween candy. I also have too many apples so I thought maybe I should fry them in a bunch of butter and then dump some vanilla paste infused Dutch baby batter (phrasing) on it. Drizzled with honey and a little Jacobsen salt. It's a surefire way to make two apples disappear. I was trying to avoid having it taste like apple pie so I didn't use cinnamon but I might do cardamom the next time. I really liked that the apples retained some texture and tartness. Nothing like a gloopy apple pie filling.
I still want like 4 mini snickers.
I still want like 4 mini snickers.
jessenator
Well-known member
Popover batter 
. Also, if you're feeling adventurous you could try caraway.
I might try it that way, since It's not too far off from æbleskivers. Most recipes are leavened with natron.
Now I want to make æbleskivers… found a pan at the thrift store for all of $10, too and haven't used it nearly enough.
. Also, if you're feeling adventurous you could try caraway.I might try it that way, since It's not too far off from æbleskivers. Most recipes are leavened with natron.
Now I want to make æbleskivers… found a pan at the thrift store for all of $10, too and haven't used it nearly enough.
Pauleo1214
Well-known member
Whenever it's available at a nice restaurant I always get it. Last night was my first attempt at making it.
I took extra precautions handling the tenderloin steak. All said, it was a successful meal! Steak tartare w/ quail egg.
I took extra precautions handling the tenderloin steak. All said, it was a successful meal! Steak tartare w/ quail egg.
Mentaltossflycoon
Well-known member
I made my arepas with an entire block of cotija mixed in. This will be my standard procedure going forward. My mostly vegan wife was like "I don't care, never make these the old way again."
Man, the light in my kitchen sucks.
Man, the light in my kitchen sucks.
Mentaltossflycoon
Well-known member
Man, that looks really good to me right now. My wife is semi-vegan so Lebanese was a staple for us for years. She had to go gluten free and low fodmap (no onions, garlic, chickpeas, a bunch of other stuff) so that's like a plate of delicious poison around here now. I miss the tabbouleh more than I thought I would. I could destroy a plate of mujadara right now.
I was vegan for 13 years. Eventually I left the rigidity of it. I learned to cook as a vegan, so I lot of the stuff I like just happens to be plant-based. I also have heart disease so plant-heavy is good anyway. Meat is like a once-a-week thing for me.
I feel you on the mujadara- that’s like comfort food. I can make a big casserole pan of it and eat it for days.
Nostradoomus
Well-known member
Mentaltossflycoon
Well-known member
No offense taken, I agree with you entirely. She kinda just rolls with eating boring stuff and it sucks and that's that. Just like anything, you adjust and slowly grow to appreciate the things you can have. I'm pretty sure it's why she's not a strict vegan. Eating a little dairy and eggs opens up a lot more options with so many other restrictions in play.not being a jerk but how does she enjoy any food
Nostradoomus
Well-known member
jessenator
Well-known member
I've had some absolutely great tasting vegan dishes, like bbq jackfruit pizza 
But even being on a lower-meat diet, switching to vegan recipes ...does not treat me well inside, no matter how amazing it tastes. This place is great, and the med spread is top notch in flavor, but boy it's not fun the rest of the day for me for some reason.
But even being on a lower-meat diet, switching to vegan recipes ...does not treat me well inside, no matter how amazing it tastes. This place is great, and the med spread is top notch in flavor, but boy it's not fun the rest of the day for me for some reason.
Got the bone stock for the days ahead started as well as the corn bread(with sauteed sage, celery, onion and shallot incorporated) made for the chicken and dressing. Didn't have any unsalted butter so I may have to make another pan tomorrow to drop the sodium but no biggy. More for the freezer!
