The Food Thread

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  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    Sounds and looks like some of you were eating well today.

    My wife spoiled me with her beef pot roast last night. I was too busy shoveling it into my mouth to snap a photo.
  • rgambs
    rgambs Posts: 13,576
    The Juggler said:
    I had the best bolognese sauce ever last week at this place in AC called Chef Vola’s. Been wanting to make this ever since that meal. 

    Hey don't you mean Bolognese gravy?
    Nope, you don't lol
    Gravy is a savory sauce made from thickened meat drippings, not from cooked down tomatoes.
    Damn Itals.
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    I smoked a pork loin and then we ended up making a pizza too, so we had BBQ pork sammies, Mac and cheese, roasted beets (ehrmagerd so good) and pizza.
    Smorg style.
    Monkey Driven, Call this Living?
  • The Juggler
    The Juggler Posts: 49,590
    Cliffy6745 said:
    The Juggler said:
    And those are the wife’s meatballs, not mine. 
    That looks banging but the one thing I was going to question was the meatballs lol.

    My dads sauce is a bologense. The wife’s family is more straight red sauce with meatballs, sausage, braciole, and pork/beef bones


    She insists on baking them to be healthier... and they always fall apart in my sauce like clockwork. 
    www.myspace.com
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.

    I also baked chocolate chip cookies that are flat and crispy. I never bake flat and crispy cookies. This was a new recipe. What is amazing is that I followed it. Usually I take creative detours when baking cookies.

    The longer I baked these cookies the more they tasted like Graham crackers.

    IMHO whenever a sweet recipe calls for a tablespoon vanilla it's time to bring out espresso instead. There is such thing as too much vanilla extract. 
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    rgambs said:
    I smoked a pork loin and then we ended up making a pizza too, so we had BBQ pork sammies, Mac and cheese, roasted beets (ehrmagerd so good) and pizza.
    Smorg style.
    One day, one day I'm going to roast vegetables, and learn how to use my broiler.

    I think I'm missing out on bringing yummy food for lunch to work because I don't roast vegetables. I've roasted garlic, but that's it.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Roasted beets = awesome.
    The love he receives is the love that is saved
  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    F Me In The Brain said:
    Roasted beets = awesome.
    Beets, the vegetable of last resort (and it’s equally disgusting cousin the rutabaga). I still eat both though.

    I also find radishes to be quite nasty. Outside of these three offenders, I’m cool with veggies.
  • Cliffy6745
    Cliffy6745 Posts: 34,022
    I fucking love radishes and beets, fresh roasted beets rock 
  • Thoughts_Arrive
    Thoughts_Arrive Melbourne, Australia Posts: 15,165
    Why do Americans not pronounce the 'a' in Mozzarella and Ricotta?
    Or is it just a Sopranos thing?
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • eddiec
    eddiec Posts: 3,959
    Thoughts_Arrive said:
    Why do Americans not pronounce the 'a' in Mozzarella and Ricotta?
    Or is it just a Sopranos thing?
    Because most Italian Americans are descendants of Southern Italians- mainly Napoli and Sicily- where the ends of words get cut off.
  • The Juggler
    The Juggler Posts: 49,590
    Ms. Haiku said:
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.

    I also baked chocolate chip cookies that are flat and crispy. I never bake flat and crispy cookies. This was a new recipe. What is amazing is that I followed it. Usually I take creative detours when baking cookies.

    The longer I baked these cookies the more they tasted like Graham crackers.

    IMHO whenever a sweet recipe calls for a tablespoon vanilla it's time to bring out espresso instead. There is such thing as too much vanilla extract. 
    How did you make the broccoli soup? Like a broccoli cheddar type thing?
    www.myspace.com
  • jeffbr
    jeffbr Seattle Posts: 7,177
    Thoughts_Arrive said:
    Why do Americans not pronounce the 'a' in Mozzarella and Ricotta?
    Or is it just a Sopranos thing?
    Outside of NY/NJ most of us do. I know nobody in my area who drops the A at the end (unless they're impersonating Tony Soprano).
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • Thoughts_Arrive
    Thoughts_Arrive Melbourne, Australia Posts: 15,165
    edited January 2019
    eddiec said:
    Thoughts_Arrive said:
    Why do Americans not pronounce the 'a' in Mozzarella and Ricotta?
    Or is it just a Sopranos thing?
    Because most Italian Americans are descendants of Southern Italians- mainly Napoli and Sicily- where the ends of words get cut off.
    That's interesting because many Italian Australians are Calabrese or Sicilian but still pronounce the 'a'.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    edited January 2019
    I am Italian but relations hail from the North.
    We say 'a' sounds.
    Most people in NY/NJ certainly do not.  They drop most vowels at the end as well. 
    The love he receives is the love that is saved
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    The Juggler said:
    Ms. Haiku said:
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.


    How did you make the broccoli soup? Like a broccoli cheddar type thing?

    Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • Hobbes
    Hobbes Pacific Northwest Posts: 6,438
    Ms. Haiku said:
    The Juggler said:
    Ms. Haiku said:
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.


    How did you make the broccoli soup? Like a broccoli cheddar type thing?

    Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
    Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
  • Cliffy6745
    Cliffy6745 Posts: 34,022
    Hobbes said:
    Ms. Haiku said:
    The Juggler said:
    Ms. Haiku said:
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.


    How did you make the broccoli soup? Like a broccoli cheddar type thing?

    Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
    Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
    This
  • dankind
    dankind Posts: 20,841
    Cliffy6745 said:
    Hobbes said:
    Ms. Haiku said:
    The Juggler said:
    Ms. Haiku said:
    I just made broccoli soup, and it was good. I made enough to bring into work for the week.


    How did you make the broccoli soup? Like a broccoli cheddar type thing?

    Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
    Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
    This
    Don’t love it too much. You’ll wind up on TLC. 
    I SAW PEARL JAM
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Thoughts_Arrive said:
    eddiec said:
    Thoughts_Arrive said:
    Why do Americans not pronounce the 'a' in Mozzarella and Ricotta?
    Or is it just a Sopranos thing?
    Because most Italian Americans are descendants of Southern Italians- mainly Napoli and Sicily- where the ends of words get cut off.
    That's interesting because many Italian Australians are Calabrese or Sicilian but still pronounce the 'a'.
    After marrying into an Italian family  my biggest struggle was pronouncing  capicolla the “correct” way.  Lol
    I'll ride the wave where it takes me......

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