The Food Thread

HesCalledDyer · August 2018

RIP “Chef of the Century,” Joël Robuchon. Died of cancer at age 73 today.

F Me In The Brain · August 2018

RIP!

F Me In The Brain · August 2018

HesCalledDyer said:

RIP “Chef of the Century,” Joël Robuchon. Died of cancer at age 73 today.

BTW, I much prefer your other avatars of you. You looked like you were having fun . Cubs NoHo Dyer is less likeable.

JK. Do what you like - I like you, I just don't like the Cubs!

Meltdown99 · August 2018

...

rgambs · August 2018

So who has an easy recipe for a great authentic spaghetti sauce? I have tomatoes coming hard and fast from the garden and I want to make a good authentic spaghetti sauce.

F Me In The Brain · August 2018

blanch a couple of pounds of tomatoes

skin, cut core out

put in a saucepan

cut an onion in half

simmer on low, stirring on occasion

mash the tomatoes up with your spoon

salt to your taste

once it is the way you like, consistency-wise, pull the halves of onion

That is it. Mark Bittman, author of my bible, and as simple as it gets.

I used to do essentially the same thing but I would start a base with some olive oil heated...add a handful of chopped garlic and red pepper flakes...once they are right, add the tomatoes.

Six of one, half a dozen of another. Depends if you want a little more kick to it.

For pizza sauce I add some good red wine as it bubbles.

rgambs · August 2018

Thanks, I appreciate the response but I eat plenty of fresh tomatoes so I'm looking for something more. A nice rich marinara with herbs and dense flavours for canning and using later right out of the jar.

HesCalledDyer · August 2018

F Me In The Brain said:

HesCalledDyer said:

RIP “Chef of the Century,” Joël Robuchon. Died of cancer at age 73 today.

BTW, I much prefer your other avatars of you. You looked like you were having fun . Cubs NoHo Dyer is less likeable.

JK. Do what you like - I like you, I just don't like the Cubs!

Ha, I had a Cubs hat on in the old one, too.

F Me In The Brain · August 2018

HesCalledDyer said:

F Me In The Brain said:

HesCalledDyer said:

RIP “Chef of the Century,” Joël Robuchon. Died of cancer at age 73 today.

BTW, I much prefer your other avatars of you. You looked like you were having fun . Cubs NoHo Dyer is less likeable.

JK. Do what you like - I like you, I just don't like the Cubs!

Ha, I had a Cubs hat on in the old one, too.

True but there was a dinosaur or something in the back to distract the eye from that

HesCalledDyer · August 2018

F Me In The Brain said:

HesCalledDyer said:

F Me In The Brain said:

HesCalledDyer said:

RIP “Chef of the Century,” Joël Robuchon. Died of cancer at age 73 today.

BTW, I much prefer your other avatars of you. You looked like you were having fun . Cubs NoHo Dyer is less likeable.

JK. Do what you like - I like you, I just don't like the Cubs!

Ha, I had a Cubs hat on in the old one, too.

True but there was a dinosaur or something in the back to distract the eye from that

That was Sue the T-Rex, at the Chicago Field Museum. And my sunglasses were also blocking the Cubs logo on the hat.

rgambs · August 2018

onions are up, lost about half of what I planted, that's average for me

eddiec · August 2018

rgambs said:

Thanks, I appreciate the response but I eat plenty of fresh tomatoes so I'm looking for something more. A nice rich marinara with herbs and dense flavours for canning and using later right out of the jar.

Generally speaking, fresh tomatoes don't have the depth of flavour for a rich tomato sauce. High quality canned tomatoes are usually better for marinara, bolognese, etc.
However, if I had a some home grown tomatoes I would dive straight into a nice Puttanesca sauce. Southern Italian style.
Heat some Extra Virgin oil. Toss in sliced garlic and some Anchovy fillets. Mash the Anchovies with a fork. They basically dissolve in the oil.
(In the end most people won't know there are Anchovies in the sauce. The flavour blends in.)
Add a bunch of capers and a handful of black olives.
After a minute add your chopped tomatoes. Season. It only needs to cook for 10-15 minutes.
Throw your cooked spaghetti into the pan. Toss a few times. (Remember- always add pasta to the pan of sauce. Never sauce onto the pasta. This goes for any pasta.)
Finish it on the plate with high quality Pecorino Romano.

eddiec · August 2018

My new toy:

Image: https://us.v-cdn.net/5021252/uploads/editor/s1/ceu28x7re6f2.jpg

HesCalledDyer · August 2018

I've always wondered about the Almazan knives. I don't have facebook and apparently that's the only fucking way you can buy one, which is just stupid. I'm sure they're well out of my price range anyway.

The Juggler · August 2018

From my garden to my dinner plate. What we have here are tomatoes, mozzarella and basil topped with Luger sauce....stuffed Mexibelle peppers (the red ones) and a stuffed regular bell pepper...and a thinly cut ribeye.

Whoa doctor. The Mexibelle packs quite the punch. I didn’t devain them as much as I should have and the wife was NONE TOO PLEASED. I was not expecting them to be that hot. Tasty little fuckers.

Tomatoes turned out really well this year. We were worried because they took longer to ripen than usual-probably because of all the rain. But man are they juicy.

And there’s a glass of henepin from the ol’ garage kegerator that pairs nicely with everything because it is awesome.

The Juggler · August 2018

HesCalledDyer said:

I've always wondered about the Almazan knives. I don't have facebook and apparently that's the only fucking way you can buy one, which is just stupid. I'm sure they're well out of my price range anyway.

They are nothing compared to Cutco’s

Cliffy6745 · August 2018

The Juggler said:

From my garden to my dinner plate. What we have here are tomatoes, mozzarella and basil topped with Luger sauce....stuffed Mexibelle peppers (the red ones) and a stuffed regular bell pepper...and a thinly cut ribeye.

Whoa doctor. The Mexibelle packs quite the punch. I didn’t devain them as much as I should have and the wife was NONE TOO PLEASED. I was not expecting them to be that hot. Tasty little fuckers.

Tomatoes turned out really well this year. We were worried because they took longer to ripen than usual-probably because of all the rain. But man are they juicy.

And there’s a glass of henepin from the ol’ garage kegerator that pairs nicely with everything because it is awesome.

That’s good stuff. Talk to me about the stuffed peppers. What’s in them?

F Me In The Brain · August 2018

Very nice!

HesCalledDyer · August 2018

I’m not a fan of tomatoes but those look good!!

rgambs · August 2018

Looking good @The Juggler!

I'll get some garden/produce pics going soon

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