The Food Thread

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  • jerparker20jerparker20 St. Paul, MNPosts: 1,581
    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.
  • rgambsrgambs Posts: 11,866
    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?
  • rgambsrgambs Posts: 11,866
    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 JugglerThe Juggler Behind that bush over there.Posts: 33,701
    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. 
    chinese-happy.jpg
  • Ms. HaikuMs. Haiku Washington DCPosts: 7,003
    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. HaikuMs. Haiku Washington DCPosts: 7,003
    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 BrainF Me In The Brain this knows everybody from other commetsPosts: 16,020
    Roasted beets = awesome.
    The love he receives is the love that is saved
  • jerparker20jerparker20 St. Paul, MNPosts: 1,581
    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.
  • Cliffy6745Cliffy6745 Posts: 28,425
    I fucking love radishes and beets, fresh roasted beets rock 
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,229
    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
  • eddieceddiec Posts: 2,914
    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 JugglerThe Juggler Behind that bush over there.Posts: 33,701
    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?
    chinese-happy.jpg
  • jeffbrjeffbr SeattlePosts: 6,440
    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_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,229
    edited January 22
    eddiec 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 BrainF Me In The Brain this knows everybody from other commetsPosts: 16,020
    edited January 22
    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. HaikuMs. Haiku Washington DCPosts: 7,003
    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
  • HobbesHobbes Pacific NorthwestPosts: 4,012
    Ms. Haiku 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.
  • Cliffy6745Cliffy6745 Posts: 28,425
    Hobbes said:
    Ms. Haiku 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
  • dankinddankind I am not your foot. Posts: 13,444
    Hobbes said:
    Ms. Haiku 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
  • mcgruff10mcgruff10 New JerseyPosts: 18,635
    eddiec 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......
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,229
    edited January 24
    mcgruff10 said:
    eddiec 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
    Like Tony Soprano pronounces it? Gabagool?
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • mcgruff10mcgruff10 New JerseyPosts: 18,635
    mcgruff10 said:
    eddiec 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
    Like Tony Soprano pronounces it? Gabagool?
    That’s it!!
    I'll ride the wave where it takes me......
  • The JugglerThe Juggler Behind that bush over there.Posts: 33,701
    I just got this steamer and I love it so far. 

    Steamed asparagus and cutlets!


    chinese-happy.jpg
  • mcgruff10mcgruff10 New JerseyPosts: 18,635
    cutlets look great!  nice and thin just like I love them.  
    I'll ride the wave where it takes me......
  • The JugglerThe Juggler Behind that bush over there.Posts: 33,701
    mcgruff10 said:
    eddiec 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
    Like Tony Soprano pronounces it? Gabagool?
    Michael Scott’s pronunciation is pretty good too. 
    chinese-happy.jpg
  • rgambsrgambs Posts: 11,866
    mcgruff10 said:
    eddiec 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
    Like Tony Soprano pronounces it? Gabagool?
    Michael Scott’s pronunciation is pretty good too. 
    That's the only exposure I have to that word...obviously I would not have guessed it means capicolla!

    I hate bad pronunciations.  Capicolla should not be pronounced 'gabagool' according to the rules of the Italian language.
    Should Thuringia be pronounced 'tulingen'?  I don't know enough about German to be sure, but I doubt it.
    The damn Brits with their R's added and subtracted...


    All you kids get off my lawn!
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 16,020
    Cutlets look awesome 
    I also steam my asparagus, although I snap the base and lightly peel them . So good.  (And yeah, that sounds interesting!)
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 18,635
    With my asparagus i go olive oil, salt, pepper and parm, 350 for 15. 
    I'll ride the wave where it takes me......
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,229
    mcgruff10 said:
    eddiec 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
    Like Tony Soprano pronounces it? Gabagool?
    Michael Scott’s pronunciation is pretty good too. 
    Who?
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,229
    I just got this steamer and I love it so far. 

    Steamed asparagus and cutlets!


    Pork cutlets?
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
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