Bear Down Wildcats

UAEebs86 wrote: ↑Tue Nov 16, 2021 7:35 am

Chicat wrote: ↑Tue Nov 16, 2021 6:46 am Femcat made a beautiful chicken vegetable soup yesterday evening for us to eat this week . . . and then left it out on the counter all night by accident.

Bye bye soup.

8 hour rule?

Yeah, it was more like 11 hours.

scumdevils86 wrote: ↑Tue Nov 16, 2021 7:43 am I've done that twice in the last year or so

The house smells fucking fantastic, but no soup for you…

I'm not certain but I think it would be fine as long as it was never refrigerated. Don't we have a long, pre-fridge history of peasants revisiting the same soup every night until it's gone? But twice I've left freshly made stock out all night and dumped it.

Last night, I shattered a half-full bottle of olive oil on the kitchen floor, and later went to bed with the cooler and heater both running all night in a thermostat war against each other. I blame the delayed autumn.

A pureed soup of roasted kabocha squash, carrots, garbanzo beans, white miso paste, and thyme. Served with a crusty loaf of red fife from Barrio Bread.

I have only a vague idea of how that soup will turn out. I don't believe in recipes for soup.

Longhorned wrote: ↑Wed Nov 17, 2021 4:45 pm A pureed soup of roasted kabocha squash, carrots, garbanzo beans, white miso paste, and thyme. Served with a crusty loaf of red fife from Barrio Bread.

I have only a vague idea of how that soup will turn out. I don't believe in recipes for soup.

I balanced it with fresh squeezed orange juice and a touch of preserved lemon. It's good.

We have perfected making homemade pizzas.... like they are really fucking good.

We made them Sunday and have already made the dough to make them again for the weekend

Do you use a dedicated pizza oven?

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

Alieberman wrote: ↑Wed Nov 17, 2021 6:25 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

I've always wanted a dedicated pizza oven and I won't let your lackluster answer deter me.

Made chicken tikka masala for the first time. Pretty good.

azgreg wrote: ↑Wed Nov 17, 2021 6:35 pm

Alieberman wrote: ↑Wed Nov 17, 2021 6:25 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

I've always wanted a dedicated pizza oven and I won't let your lackluster answer deter me.

Inside Edition just did a story about cooking your entire dinner in the dishwasher.

Alieberman wrote: ↑Wed Nov 17, 2021 6:25 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

Is there a pizza season in your kitchen? Or are you going 550 in summer, too?

Longhorned wrote: ↑Wed Nov 17, 2021 7:13 pm

Alieberman wrote: ↑Wed Nov 17, 2021 6:25 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

Is there a pizza season in your kitchen? Or are you going 550 in summer, too?

Yes, we certainly don't really do it that often in summer (but not never)... which is why we seem to be doing it a lot right now where we can open windows and let the cool evening air even out the house temps

Where's the pizza pics? Also, someday I'll own one of these https://ooni.com/collections/shop-all/p ... ni-koda-16

Speaking of kitchen things, I'm hoping to someday soon set up an additional outdoor propane setup with a burner so I can deep fry and do some intense heat stir frys.

UAEebs86 wrote: ↑Wed Nov 17, 2021 6:54 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:35 pm

Alieberman wrote: ↑Wed Nov 17, 2021 6:25 pm

azgreg wrote: ↑Wed Nov 17, 2021 6:13 pm Do you use a dedicated pizza oven?

Nope. Use our normal oven at 550 and a pizza stone

I've always wanted a dedicated pizza oven and I won't let your lackluster answer deter me.

Inside Edition just did a story about cooking your entire dinner in the dishwasher.

Googling.........................................

scumdevils86 wrote: ↑Wed Nov 17, 2021 7:49 pm Where's the pizza pics? Also, someday I'll own one of these https://ooni.com/collections/shop-all/p ... ni-koda-16

upload online image

Those look tasty. I got a make-your-own kit from Rocco's, and I had no idea what to do.

What does that glass vase half filled with water on the roof of that oven do?

Longhorned wrote: ↑Wed Nov 17, 2021 8:39 pm What does that glass vase half filled with water on the roof of that oven do?

Attract mosquitoes

Longhorned wrote: ↑Wed Nov 17, 2021 8:39 pm What does that glass vase half filled with water on the roof of that oven do?

I don't know but I need it.

When I lived in LA as a kid my parents built a brick pizza oven in the backyard. Those pizzas were amazing.

I have like 10 places near me in CT (New Haven) that serve brick-oven Pizza. It's simply the best.

EastCoastCat wrote: ↑Thu Nov 18, 2021 5:18 am I have like 10 places near me in CT (New Haven) that serve brick-oven Pizza. It's simply the best.

Do you ever enjoy a clam pizza?

Longhorned wrote: ↑Thu Nov 18, 2021 7:10 am

EastCoastCat wrote: ↑Thu Nov 18, 2021 5:18 am I have like 10 places near me in CT (New Haven) that serve brick-oven Pizza. It's simply the best.

Do you ever enjoy a clam pizza?

Yes, especially during Lent.

It's called a clam casino pizza which is a white pizza with clams and bacon. Very tasty coming out of a brick-oven.

I'm braising beef short ribs with grilled onions, celery root, and carrots. We'll have that with a crusty loaf from Barrio Bread.

Rigatoni with oil, garlic, broccoli and sweet chicken sausage along with some garlic bread.

Pumpkin risotto

I threw together enchiladas. If I have ground beef or chicken breasts, it’s always an option.

Vegetable miso soup made with homemade chicken stock and a whole drawer full of vegetables. Always good and fills you up cheap. Add a dollop of sambal oelek to mine for some spice.

Some made up thing with pasta shells, roasted butternut squash, broccolini and a lemon/wine/sage/parmesan cream sauce. It's delicious

Longhorned wrote: ↑Mon Nov 22, 2021 5:22 pm Pumpkin risotto

Perfect! Everything from scratch. Started with a butternut squash, home made beef stock from short ribs, etc.

Never ever make a risotto with chicken stock. Marcella Hazan frowns every time you do.

When you're simmering a good hominy, add a little salt to the water when the kernels start to get tender. When it's cooked, reserve the golden liquid and drink it as a tea right there on the spot. What an amazing experience. It's got to be some kind of Mexican elixir. There's no way I'm the first to discover this.

Goyita's Oro Valley. New Mexican cuisine like Poco and Mom's. Very good.

I had green chile flat cheese enchiladas with egg. My wife went red chile and couldn't eat it because it was too hot for her so I have lunch tomorrow.

Roast bison
Blackberry sauce
Acorn squash
O'odham corn
Dandelion greens

Leftover turkey, stuffing, and cranberry sauce. But with freshly made gravy.

By the way, the Kenji stuffing is so good, I can't go back to any other stuffing.

Strangely enough, the one thing I've not made from scratch at Thanksgiving is stuffing.

We made some leftover smoked turkey pot pies today for the freezer.

Turkey sammich.

Trenchers: roast beef and onion gravy over a thick slice of pain levain, with a side of roasted kombucha squash

I’m obsessed with the idea of trenchers (Middle Ages-style) but the wife is on a constant low/no carb diet so the idea of plates made out of bread never gets more than an eye roll and head shake.

Tell her she can eat off her giant bread slice and then toss into the passing wagon to be given to the poorly.

I was wondering about our studied avoidance of bread compared to how it's the staple and the pinnacle of substance and nutrition in the all stuff we read. I learned there's a recent realization that historical people mean something different by "bread", which always underwent a slow, natural fermentation that transforms it into something that's incredibly healthy. It's the equivalent of nixtamalization for corn, and the invention of commercial yeast basically turned bread into something that's useless.

I started making real bread a staple. My body started working right, with the right energy, and it feels amazing.

A soup of sautéed onion, pancetta, tomato, stale bread, and parm finished with olive oil. No recipe, just trying to use what I had. Best tomato soup I've ever made.

Roasted kuri squash.

Curious what your go to olive oil is? I've never been able to pull the trigger on some $40 pint bottle of olive oil. I have stuck with the organic stuff from Costco, trader Joe's, or the standard California brand.

scumdevils86 wrote: ↑Mon Dec 06, 2021 10:20 pm Curious what your go to olive oil is? I've never been able to pull the trigger on some $40 pint bottle of olive oil. I have stuck with the organic stuff from Costco, trader Joe's, or the standard California brand.

Unless there's an olive oil tasting on offer, which never happens, there's no way I'm buying an expensive imported olive oil off the shelf. There's no way to regulate imported olive oil. Anything can be a mix of whatever weird oils anybody tries to pass off as single-estate, first cold press extra virgin olive oil.

I usually buy Trader Joe's to cook with, or sometimes the regular all-California one from California Olive Ranch.

For a finishing oil, I like both of the reserves from California Olive Ranch. The Arbiquena and whatever that other one is. They're both all California, and that actually is regulated. They're both really, really good in my opinion. If you taste them plain, they're fantastic, and they leave that viscosity in your mouth like only the real stuff does. I caught my wife oiling cookware with it a couple of weeks ago. I talked to her about that.

Ok that's good, were basically on the same page.

Btw my Xmas present this year is something I've wanted forever. Look at this beauty.

https://theboardsmith.com/products/mapl ... 1092719766

I've never thought about cutting boards. Maybe I should.

I started feeling bad about cutting boards and drying racks. I don't understand why guests, including family members, come into my house, walk into the kitchen, and seek out the cutting board, butcher's block, and dish drying rack to set down their purse, sweaty biking helmet, or ear pods. What is it about objects for food preparation or cleaned dishes that so attracts people's need to spread their most disgusting things all over??? My wife says I'm just uptight about it.

I don't care what anybody says. This is an amazing sandwich. Probably the greatest sandwich of all time.

The acorn squash sandwich

Cut up and roast an acorn squash with olive oil, salt, and thyme. Leave the skin on. Roast it at 425 until crisp and browned on the outside and soft inside.

Take a Time Market baguette, cut a sandwich-sized portion and slice in half.

Spread Best Foods mayo on both slices.

Layers between the bread: the roasted acorn squash, fresh ground pepper, high quality aged balsamic, slices of parmigiano reggiano.

Holy wowser!

I can see it. The sweetness of the squash, the saltiness of the parmigiana, the acidity of the balsamic, all held together by the bread…

I can dig it. Maybe add some pork belly or roasted pork for some umami flavor?