Bear Down Wildcats

UAEebs86 wrote:ATL Wings and watching UofA graduation as my son is graduating.

BTFD!

Congratulations! That's huge.

Sorry about the virtual aspect of the graduation ceremony.

Scouse

Our favorite sushi place reopened for takeout.

$85 later I’m a fat happy bastard.

scumdevils86 wrote:

CalStateTempe wrote:Damn scum thanks! I’m doing that too!

Bubbling away in the oven now

Grazie! Scum.

Going on hour 3 and my house smells lovely. Wife and I excited to make Margherita pizza tonight!

We made pizza with it too. Ended up with about 10 pint containers of it in the freezer. Whenever I go back to the office I'm going to bring a gift for my closest coworkers. Pint of pasta sauce, 2-3 servings of homemade ricotta agnolotti (homemade ricotta too), a boule of my wife's bread, and some herb butter.

Homemade ricotta?!?

I bow to you sir.

CalStateTempe wrote:Homemade ricotta?!?

I bow to you sir.

It sounds a lot fancier than it really is. Not bad at all.

https://www.seriouseats.com/recipes/201 ... cotta.html" target="_blank

Ricotta is so easy, I once made it accidentally while trying to make cream cheese.

Take-out from Sachiko on Wilmo(n)t and Speedway

Chicken yakatori
Futomaki
Poki bowls

Scums's tomato sauce from Kenji
Bobby flay homemade pizza dough.
Margherita Pizza with garden cut basil
A grower of Sierra Nevada Porter, picked up from the brewery in Chico yesterday.

Totally satiated, food coma city.

CST you should watch Kenji's YouTube channel. He's put out a ton of content lately and is a very good and smart dude.

I've been meaning to buy his book for a while, I know it would just speak to me and how I think about cooking.

For instance, one of the reasons I love cooking with the kids, it is gives me a change to teach them science in a way that is accessible and yummy for them.

When my 5yo can tell her class about "where steam comes from" and states of change for water, I'd like to think I am doing something right.

Yea absolutely, that's great. He takes the time to explain the science sometimes in his videos too and how he relates stuff to his 4 year old. Kenji rules.

Farofa
Rancho Gordo Eye of the Goat Beans
Papaya with lime

Rigatoni with amatricia sauce made with American bacon. I think the key when using bacon instead of guanciale or pancetta is too use entirely too much of it, with the rendered fat used for some other purpose. And a touch of sugar in the sauce to balance the smokiness.

In the middle of a 12 hour work day but I grilled up some corn and chicken real quick and sliced them up and combined with some black beans, red onion, tomato, cheddar, and ranch mixed with chipotle Cholula for an amazing iceberg salad.

Chicken, zucchini, and red peppers in a pesto cream sauce over spaghetti.

I'm eagerly checking the Rancho Gordo site daily to ensure I don't miss out on a restock. I need this.

The family feast from Bobby-Q

Frozen Kroger thin crust pepperoni pizza

Roma Imports chicken lasagna with cream sauce.

Sloppy Chinese food

CalStateTempe wrote:Sloppy Chinese food

The best kind. I'm for trying the most authentic food possible and getting the real cultural experience but theres still nothing better than sloppy American strip mall restaurant Chinese food.

UAEebs86 wrote:

Longhorned wrote:

UAEebs86 wrote:Hoagie House

How is that?

Really good. Their rolls are much better than the other sandwich shops around these parts.

We got it! That was really good. A huge hit. The rolls are obviously fresh made. Not sure how they manage that.

ASUHATER! wrote:

CalStateTempe wrote:Sloppy Chinese food

The best kind. I'm for trying the most authentic food possible and getting the real cultural experience but theres still nothing better than sloppy American strip mall restaurant Chinese food.

That’s what I was craving after work! You nailed the description

American Chinese is fully legit, though. My all-time favorite is House of Lee in Pacific Palisades. I once burst into spontaneous tears upon leaving the restaurant, when I was suddenly struck by the thought that, hypothetically, it might not always be there. Four years later it was gone. The next generation had bigger ambitions than running a family restaurant.

Watch out for Pasqually's Pizza.

Cheeseburgers. This is probably the first time I've made a burger since about 1985. Takes about 5 minutes for sheer perfection. I used Dave's hamburger buns, and that made all the difference. Also sliced some of those expensive Sonoma dill pickles. And Monterrey Jack.

Also, potato chips, watermelon, and mango.

I wonder why I've been farming out burgers to others all these years.

Chinese takeout from Chung Ming.

Longhorned wrote:Cheeseburgers. This is probably the first time I've made a burger since about 1985. Takes about 5 minutes for sheer perfection. I used Dave's hamburger buns, and that made all the difference. Also sliced some of those expensive Sonoma dill pickles. And Monterrey Jack.

Also, potato chips, watermelon, and mango.

I wonder why I've been farming out burgers to others all these years.

What's the preparation? Grilled? Smashed? Fresh ground beef?

Baby back ribs with carolina vinegar sauce and grilled corn

Grilled salmon, ratatouille, couscous, and dinner rolls.

scumdevils86 wrote:

Longhorned wrote:Cheeseburgers. This is probably the first time I've made a burger since about 1985. Takes about 5 minutes for sheer perfection. I used Dave's hamburger buns, and that made all the difference. Also sliced some of those expensive Sonoma dill pickles. And Monterrey Jack.

Also, potato chips, watermelon, and mango.

I wonder why I've been farming out burgers to others all these years.

What's the preparation? Grilled? Smashed? Fresh ground beef?

Smashed. I didn't even look at Kenji's instructions. Might have been better if I did, but I got the meat chips around the edges and the outside was perfectly crisp.

I've been dying to make smash burgers but we so rarely eat beef and searing anything in my cast iron or all clad is a nightmare. Reason being is I've been living in a shitty rental for 6 years paying off debt and saving money because I'm a fucked millennial. This shitty rental has a trash electric stove and no hood or ventilation. So smashing burgers or searing steaks means a commitment to a very beefy smelling house for days. Especially in the summer.

scumdevils86 wrote:I've been dying to make smash burgers but we so rarely eat beef and searing anything in my cast iron or all clad is a nightmare. Reason being is I've been living in a shitty rental for 6 years paying off debt and saving money because I'm a fucked millennial. This shitty rental has a trash electric stove and no hood or ventilation. So smashing burgers or searing steaks means a commitment to a very beefy smelling house for days. Especially in the summer.

Yeah, my last house didn't have a working vent hood. A solution would be a gas grill, but I didn't have one of those either. So I just lit up the Webber charcoal grill. It made me realize that grilling over charcoal is great for lots of stuff but it can't replace searing on a stovetop. The lingering smell and dealing with the smoke alarm....

Grocery store spinach salad, poblano pepper and cheese in tortilla, roasted unsalted peanuts, apple and cheese, Zinfandel. Oh, and Emergen-C and a ton of water.

Longhorned wrote:

scumdevils86 wrote:I've been dying to make smash burgers but we so rarely eat beef and searing anything in my cast iron or all clad is a nightmare. Reason being is I've been living in a shitty rental for 6 years paying off debt and saving money because I'm a fucked millennial. This shitty rental has a trash electric stove and no hood or ventilation. So smashing burgers or searing steaks means a commitment to a very beefy smelling house for days. Especially in the summer.

Yeah, my last house didn't have a working vent hood. A solution would be a gas grill, but I didn't have one of those either. So I just lit up the Webber charcoal grill. It made me realize that grilling over charcoal is great for lots of stuff but it can't replace searing on a stovetop. The lingering smell and dealing with the smoke alarm....

See I need a charcoal kettle grill. I have a Weber gas grill but I feel like I just can't get enough intensely concentrated heat. I'm holding off buying any new toys before we buy a house (charcoal grill, weather station, pizza oven, more knives, outdoor gas wok setup for stir fries...). Put a grate over a pile of coals in a chimney starter and you can get up to 900 degrees according to Kenji and Adam Savage.

Did a picnic dinner with the girls outside. Now they're in bed. Relaxing with the wife, a bonfire, whisky, a Davidoff and trashy reality TV on the projector. I've had worse nights.

I'm going to buy a second Instant Pot. I need two working at the same time. Is that insane?

Absolutely not

Longhorned wrote:Cheeseburgers. This is probably the first time I've made a burger since about 1985. Takes about 5 minutes for sheer perfection. I used Dave's hamburger buns, and that made all the difference. Also sliced some of those expensive Sonoma dill pickles. And Monterrey Jack.

Also, potato chips, watermelon, and mango.

I wonder why I've been farming out burgers to others all these years.

Had almost the same dinner, except w/ Beyond Burgers Kosher dills.

I love the instapot. That and the air fryer. I'm constantly learning new stuff to use the air fryer for. It's amazing.

Phylek wrote:I love the instapot. That and the air fryer. I'm constantly learning new stuff to use the air fryer for. It's amazing.

I been using the Ninja Foodi 5 in 1 indoor grill and air fryer.
It makes cooking easy.

I'm going to go ahead and recommend the Dave's hamburger buns.

Breakfast sandwiches for dinner:

I buttered the inner faces and toasted them in the pan, added a single light smear of raspberry jam, then a layer of bacon, two medium-well fried eggs, and Monterrey Jack cheese.

I think my wife thought it was the best thing I've ever made.

Low country shrimp boil.

Cedar plank smoked salmon, asparagus, and yellow squash. Absolutely delicious. I've been informed I'll be making this salmon again.

I picked up ingredients to make this chicken cooked in chocolate milk recipe:



https://www.washingtonpost.com/news/vor ... eadinglist" target="_blank

Japanese chicken curry with rice

Pineapple

Dragon fruit

This is the first time I've ever made it from the prepared package like they do in Japan, instead of from a homemade roux. And it's the first time I've every made it in the Instant Pot. And I'm experimenting because I disagree with this Japanese cook's recipe on principle:

https://www.justonecookbook.com/pressur ... ese-curry/" target="_blank

She has you cook deboned chicken pieces in stock. I think it would make more sense to cook bone-in thighs in water so it makes its own stock while it cooks. But that changes the water and the quantities. So this could be pure fail.

This:



And this:

I don't know what those are but I want to sink my teeth into them and wash them down with that beer.