The Food Thread

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Comments

  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,529
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Marvelous! Hard to say no to pasta and sauce.

    I made lasagna last night. Used the recipe GlowGirl shared a few weeks back. Was absolutely delicious, but soooo rich.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,972
    Looks great 👍 
    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 32,233
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Damn I would devour some of everything with a good Italian bread & wine 
    jesus greets me looks just like me ....
  • The Juggler
    The Juggler Posts: 49,599
    josevolution said:
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Damn I would devour some of everything with a good Italian bread & wine 
    Totally forgot the bread, actually. Did not forget the wine. 
    www.myspace.com
  • josevolution
    josevolution Posts: 32,233
    The Juggler said:
    josevolution said:
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Damn I would devour some of everything with a good Italian bread & wine 
    Totally forgot the bread, actually. Did not forget the wine. 
    No biggie wine & pasta good to go
    jesus greets me looks just like me ....
  • GlowGirl
    GlowGirl New York, NY Posts: 12,323
    jerparker20 said:
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Marvelous! Hard to say no to pasta and sauce.

    I made lasagna last night. Used the recipe GlowGirl shared a few weeks back. Was absolutely delicious, but soooo rich.
    I am glad you liked the recipe. It was definitely both delicious and rich with all that butter and whole milk. I ended up freezing most of it, and finally finished it off a few days ago. It is really good reheated if you have some left. I plan to make the Bolognese sauce from that recipe again, even if I don't make the lasagna. That was really good sauce.

  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,529
    GlowGirl said:
    jerparker20 said:
    The Juggler said:
    Braciole was a success. First time making it. First time having it in about ten years. Used my mom's recipe but added provolone. 






    Marvelous! Hard to say no to pasta and sauce.

    I made lasagna last night. Used the recipe GlowGirl shared a few weeks back. Was absolutely delicious, but soooo rich.
    I am glad you liked the recipe. It was definitely both delicious and rich with all that butter and whole milk. I ended up freezing most of it, and finally finished it off a few days ago. It is really good reheated if you have some left. I plan to make the Bolognese sauce from that recipe again, even if I don't make the lasagna. That was really good sauce.

    I cleaned up the leftovers for lunch today. Have to agree with you on the Bolognese sauce. It’s fantastic.
  • Loujoe
    Loujoe Posts: 12,177
    GlowGirl said:
    Loujoe said:
    GlowGirl said:

    My pot roast came out great. I froze most of it in single serving containers. It will be great on those cold nights I don’t feel like cooking. 
    What cut of meat? what do you add?
    I recently got a Dutch oven, do my cooking outside. Think this will turn out great in there.
    You can use either chuck or bottom round. I used bottom round this time because the butcher told me it was a bit leaner. But I have used chuck in the past as well. Both cuts have to be cooked low and slow for them to get really tender. I cooked this for about 3 hours at 350. the meat should be 3.5-4 pounds. I first seared the meat on the stovetop in olive oil and added 2 cut onions and 3 smashed cloves of garlic, and a Tbs of tomato paste. When those started to cook I added 1 cup of red wine, 2 cups of beef broth, 1 tsp thyme and 2 bay leaves. Brought that to a simmer and then transferred to the 350 degree oven for 1.5 hours and then put in a pound of the small red potatoes and a package of baby carrots and cooked another 1.5 hours. Added the peas near the end. 

    If yoi make it outside let me know how it came out. 
    Bump for reference!
  • Loujoe
    Loujoe Posts: 12,177
    Made ggs pot roast. Again. Remembered not to put veggies in for the full 3 hours. Came out great. Did outside on grill in dutch oven. Left two burners on, two middle off. Thanks for your advice. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,323
    Loujoe said:
    Made ggs pot roast. Again. Remembered not to put veggies in for the full 3 hours. Came out great. Did outside on grill in dutch oven. Left two burners on, two middle off. Thanks for your advice. 
    I’m glad it came out great. This weekend I am going to attempt to make a Tuscan white bean soup with leeks and pancetta. Hopefully, it comes out as good. 
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    SPEEDY MCCREADY said:
    My World Famous Cream of Broccoli and Potato Soup
    Soup, hurray!
    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: 7,390
    josevolution said:
    Not sure if we should have a baking thread but this Kuchen is a staple during tea time in Chile specially in late summer when the best peaches have been harvested! We made this one with Pears I can’t get fresh peaches here in NY this time a year. 

    Looks awesome! 
    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
  • lmckenney24
    lmckenney24 Posts: 2,103
    Subpar presentation compared to some of you. Crispy rice spice tuna. The “patty” is sushi rice, flash fried in the wok. Creamy like mashed potatoes on the inside. I would highly recommend…
  • Loujoe
    Loujoe Posts: 12,177
    Wow. Super!
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,972
    Dude that looks awesome!  Sure it tastes awesome as well!
    The love he receives is the love that is saved
  • Loujoe
    Loujoe Posts: 12,177
    So. Is it avocado, chopped tuna, aoli, jalapino?  I like the idea of fried rice patties. Very nice.
  • Cliffy6745
    Cliffy6745 Posts: 34,073
    Fuck and yes! Incredible 
  • lmckenney24
    lmckenney24 Posts: 2,103
    edited January 2024
    Loujoe said:
    So. Is it avocado, chopped tuna, aoli, jalapino?  I like the idea of fried rice patties. Very nice.
    Yes.

    Fried sushi rice (I’m serious, like mashed potato texture rice inside), avacado, spicy tuna mixture, spicy aioli, Serrano pepper topped with green onion. We forgot io make Eel sauce.

    Brett - It was delicious. Sashimi with the rest tomorrow. 
    Post edited by lmckenney24 on
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,972
    lmckenney24 said:
    Loujoe said:
    So. Is it avocado, chopped tuna, aoli, jalapino?  I like the idea of fried rice patties. Very nice.
    Yes.

    Fried sushi rice (I’m serious, like mashed potato texture rice inside), avacado, spicy tuna mixture, spicy aioli, Serrano pepper topped with green onion. We forgot io make Eel sauce.

    Brett - It was delicious. Sashimi with the rest tomorrow. 
    Hells yes!
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,323

    Made Tuscan Bean Soup. It came out great. But I will likely be eating it for a while. At least 1/2 will go in the freezer. 

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