The Food Thread

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Comments

  • St. Paul, MN Posts: 2,529
    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.
  • 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?
  • 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?
  • Posts: 49,597
    Cliffy6745 said:
    show previous quotes
    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
  • Washington DC Posts: 7,376
    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
  • Washington DC Posts: 7,376
    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
  • this knows everybody from other commets Posts: 31,814
    Roasted beets = awesome.
    The love he receives is the love that is saved
  • St. Paul, MN Posts: 2,529
    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.
  • Posts: 34,026
    I fucking love radishes and beets, fresh roasted beets rock 
  • 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
  • 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.
  • Posts: 49,597
    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
  • 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
  • Melbourne, Australia Posts: 15,165
    edited January 2019
    eddiec said:
    show previous quotes
    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
  • this knows everybody from other commets Posts: 31,814
    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
  • Washington DC Posts: 7,376
    The Juggler said:
    show previous quotes
    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
  • Pacific Northwest Posts: 6,438
    Ms. Haiku said:
    show previous quotes
    Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
  • Posts: 34,026
    Hobbes said:
    show previous quotes
    Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
    This
  • Posts: 20,841
    Cliffy6745 said:
    show previous quotes
    This
    Don’t love it too much. You’ll wind up on TLC. 
    I SAW PEARL JAM
  • New Jersey Posts: 29,118
    Thoughts_Arrive said:
    show previous quotes
    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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