What are you eating right now?
- Thread starter JT20
- Start date
GON
$150 Site Donor 2025
18F,
Hope you are working a second job- and socking away the money. If the way you eat is a sign, you will be living well past 100 years of age and may need a bigger savings account than most Americans to support your future centurion age.
Made pizza dough for tomorrow lunch. Have a steak for my wife and ribs for the rest of us. That will be supper tomorrow. Tonight was moose meatloaf a friend dropped off.
GON
$150 Site Donor 2025
if anyone wants the meatloaf recipe
https://www.food.com/recipe/lea-perrins-meatloaf-497277
I use about 10-15% extra breadcrumbs and leave off the ketchup as I hate the sweet hot gooey taste of baked ketchup.
(I use plenty of COLD ketchup dipping the meatloaf)
I also use extra onion about 1/2 a medium sweet online.
https://www.food.com/recipe/lea-perrins-meatloaf-497277
I use about 10-15% extra breadcrumbs and leave off the ketchup as I hate the sweet hot gooey taste of baked ketchup.
(I use plenty of COLD ketchup dipping the meatloaf)
I also use extra onion about 1/2 a medium sweet online.
AutoMechanic
Site Donor 2025
Mint Oreos. Probably the best flavor of Oreo besides pumpkin. These taste exactly like the Girl Scout thin mint cookies that I crave all the time. Hopefully we can get a meal soon I’m hungry lol.
Automechanic, I love mint oreos!! Hands down the best flavor known to man.
Well, I got homemade pizza in the oven and decided to use the Traeger tomorrow. We got a nasty cold wind so cooking anything outside is not fun.
Well, I got homemade pizza in the oven and decided to use the Traeger tomorrow. We got a nasty cold wind so cooking anything outside is not fun.
GON
$150 Site Donor 2025
The thin mint oreos are even better than the mint oreos. Surprisingly, thin oreos are almost twice the price of regular oreos per ounce at many stores.
I like the look of that.
CC cookie
Thai chicken soup - tom kha gai I think is the name. Wife is deadly in the kitchen, she has taught me well
Last nights Sicilian... Which happened to be one of the best pizzas I have ever made! We both knew right away this was a chart topper... Which is harder to do these days because they are all so good usually, but this was certainly next level on all fronts.
It was a 3-day fermented dough, topped with freshly grated mozzarella, a little provolone and asiago for a bit of sharpness. Topping wise, it was cherry peppers, banana peppers, freshly made pickled red onions and my fennel sausage (pork, fennel seed, garlic, onion, smoked paprika, oregano, italian seasoning, chili flakes, salt and pepper). Then a bit of freshly chopped garlic was scattered across the entire pizza.
The sauce was then spooned on evenly, which was the star of the show. My local grocer started pulling in their own label DOP San Marzanos, so I had to try them out... They are super bright in flavor, really great acidity. So I ended up doing a light crush on those with about a tbsp of calabrian oregano and a tsp of dried basil, with a pinch of salt.
Out of the oven it cooled for a few minutes before being topped with arugula and a dusting of parmesan cheese.
The flavors were in just perfect harmony here. The dough, cheese and sausage lay that salty, umami filled base... Then the pickled veggies brighten everything up along with the tomatoes. But the combo of the garlic and spicy/peppery arugula brought it all together with that fresh pop at the end, which was the real star here!
OK, picture time...!
It was a 3-day fermented dough, topped with freshly grated mozzarella, a little provolone and asiago for a bit of sharpness. Topping wise, it was cherry peppers, banana peppers, freshly made pickled red onions and my fennel sausage (pork, fennel seed, garlic, onion, smoked paprika, oregano, italian seasoning, chili flakes, salt and pepper). Then a bit of freshly chopped garlic was scattered across the entire pizza.
The sauce was then spooned on evenly, which was the star of the show. My local grocer started pulling in their own label DOP San Marzanos, so I had to try them out... They are super bright in flavor, really great acidity. So I ended up doing a light crush on those with about a tbsp of calabrian oregano and a tsp of dried basil, with a pinch of salt.
Out of the oven it cooled for a few minutes before being topped with arugula and a dusting of parmesan cheese.
The flavors were in just perfect harmony here. The dough, cheese and sausage lay that salty, umami filled base... Then the pickled veggies brighten everything up along with the tomatoes. But the combo of the garlic and spicy/peppery arugula brought it all together with that fresh pop at the end, which was the real star here!
OK, picture time...!
Pics don't load all the way for me from postimagePics
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