The Food Thread

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  • TahoeJeff
    TahoeJeff Seattle Posts: 161
    edited July 4
    My girlfriend is pescatarian, but really mostly veggie, so I made this recipe I saw in the New York Times. I should've taken a photo, but I was in a hurry to get things finished last night before my D&D session started. That said, this photo is very accurate to what you get if you follow the recipe. It turned out really good. The girlfriend liked it. So it will be going into my veggie cooking rotation. I really liked the walnut/bread crumb pangrattato on top. I loved the added texture, and it was great with the salty cheesiness of fresh grated parmesan reggiano. 

    https://cooking.nytimes.com/recipes/1025982-pasta-al-sugo-finto-vegetable-ragu


    Post edited by TahoeJeff on
    2024 Seattle WA #1 | 2024 Seattle WA #2 | 2025 Nashville TN #1 | 2025 Nashville TN #2 
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,377
    The most beautiful sound I ever heard
    biscotti, biscotti, biscotti, biscotti
    All the beautiful sounds of the world in a single word 
    biscotti, biscotti, biscotti, biscotti
    biscotti, biscotti

    Biscotti!
    I've just ate a treat named biscotti,
    And suddenly that name
    Will never be the same
    To me.

    Biscotti!
    I've just ate another treat named biscotti,
    And suddenly I've found
    How wonderful a sound
    Can be.

    Biscotti!
    Say it loud and there's music playing

    Say it soft and it's almost like salivating—
    Biscotti . . .
    Pairs with morning coffee
    Biscotti!
    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
  • Loujoe
    Loujoe Posts: 11,759
    Yes^
    We made a cocoa one once and were fantastic. 
    Neat. If I remember correctly, parbake, slice and finish them off!
    Homemade they weren't super duper break my teeth hard too.
  • Loujoe
    Loujoe Posts: 11,759
    Get_Right said:
    Loujoe said:
    leftover prime rib + homegrown turnips. I overlook this vegetable. Boiled in salted water. Seared up with a little butter. Really good!

    Try pickling them. Delicious.
    Will. Just looked up a recipie. Thx
  • mickeyrat
    mickeyrat Posts: 44,532

    _____________________________________SIGNATURE________________________________________________

    Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
    you're finally here and I'm a mess................................................... nationwide arena columbus '10
    memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
    another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
  • Loujoe
    Loujoe Posts: 11,759
    Pork it up. Looks better than great!
  • Loujoe
    Loujoe Posts: 11,759
    Loujoe said:
    Get_Right said:
    Loujoe said:
    leftover prime rib + homegrown turnips. I overlook this vegetable. Boiled in salted water. Seared up with a little butter. Really good!

    Try pickling them. Delicious.
    Will. Just looked up a recipie. Thx
    some turnips in there. Sit a week in a cool place. Then to fridge to eat within 6 weeks. Looking forward to it. Thx for the inspiration.
  • Get_Right
    Get_Right Posts: 14,134
    Looks great! I have been eating a ton more pickled and fermented foods.
  • Loujoe
    Loujoe Posts: 11,759
    Get_Right said:
    Looks great! I have been eating a ton more pickled and fermented foods.
    I like that i don't need to sterilize and boil...
    Easy. 
    Something special about growing and using the same day. Really cool.
  • Loujoe
    Loujoe Posts: 11,759
    Recipe had added beets. So will turn pink as it ferments/cures/pickles. 
    A science experiment i can eat!
    Really into this. 
    (Should probably get out more) :/

  • Loujoe
    Loujoe Posts: 11,759

  • Loujoe
    Loujoe Posts: 11,759
    raspberry avocado lettuce balsamic
  • TahoeJeff
    TahoeJeff Seattle Posts: 161
    I love berry season. I made pancakes with fresh picked raspberries and homemade raspberry syrup.



    2024 Seattle WA #1 | 2024 Seattle WA #2 | 2025 Nashville TN #1 | 2025 Nashville TN #2 
  • Loujoe
    Loujoe Posts: 11,759
    I was going to make blueberry pancakes. Didn't. Looks great!
    using up last season's pickled stringbeans. Goooood
  • josevolution
    josevolution Posts: 31,684
    Chilean completos w/ chips cold beer by the way I’ll never buy side cut buns only top cut 
    jesus greets me looks just like me ....
  • Get_Right
    Get_Right Posts: 14,134
    I am also on a dog kick that needs to end. Something about July 4 that makes me want a dog. Full skin boars head all beef. No skinless. I think I have three left since the 4th. Yes, top sliced bun with ketchup, mustard, raw onions, relish and a bit of sriracha. Ketchup haters move on, that is how we do it in the Northeast.
  • Loujoe
    Loujoe Posts: 11,759

  • Loujoe
    Loujoe Posts: 11,759
    Garlic scape butter glazed veggies. Carrots and peas picked today! Wild salmon frozen gift.
    Lucky and darn those carrots are great. Put a little dill on there too.

  • Loujoe
    Loujoe Posts: 11,759
    Get_Right said:
    I am also on a dog kick that needs to end. Something about July 4 that makes me want a dog. Full skin boars head all beef. No skinless. I think I have three left since the 4th. Yes, top sliced bun with ketchup, mustard, raw onions, relish and a bit of sriracha. Ketchup haters move on, that is how we do it in the Northeast.
    Sounds great to me. Place by me does pickle spear raw onion and mustard. Killer. I like ketchup and relish on hotdogs. I pretty much like anything. My taste buds don't discriminate!
  • TahoeJeff
    TahoeJeff Seattle Posts: 161
    I've never understood the ketchup hate on hot dogs. I love ketchup, mustard, onions, and relish on mine.
    2024 Seattle WA #1 | 2024 Seattle WA #2 | 2025 Nashville TN #1 | 2025 Nashville TN #2 

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