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ABM said:
If you're gonna go with a packaged potato salad, Reser's Red Skin (can you say that??) Potato Salad is the best I've found. It's gonna go well with the baby backs I'm grilling. Wifey left this afternoon for Panama City Beach to spend a week with her girlies.
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Again, the Reser's salad hit the spot - alongside my wonderful grilled baby backs. I'm doing a bunch of cooking for a MNF party I'm hosting tonight, so didn't really feel like making the potato salad last evening.

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crandc said:
Having first dinner party in New house Saturday.

Can't say I am having friends for dinner without thinking of closing line of Silence of the Lambs.
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Heh. I made some bean dip for tonight's MNF party. Pinto's, though.
 
donkiez said:
Who likes home made pasta? I've mentioned my Philips pasta maker before, which I love and I highly recommend to anyone interested, but last night I really nailed the recipe. I had been using standard unbleached bread flour which makes a really good noodle, but not Italy good. I had tried semolina flour before and didn't like the results. After doing some reading I found that 00 pizza four makes really good pasta so I did a 50/50 mix of 00 and semolina and WOW, that's the secret. We even had farm fresh eggs for this batch which gave them that little extra awesomeness.
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I don't know what you mean by farm fresh but if you mean from free range chickens then I must decline. I don't want no eggs laid by chickens that eat bugs.
 
Lanny said:
I don't know what you mean by farm fresh but if you mean from free range chickens then I must decline. I don't want no eggs laid by chickens that eat bugs.
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All chickens eat bugs Lanny and worms and grubs too...free range or not...bugs are underground or airborne my friend. Protein is protein..one of my hens swallowed a baby garter snake yesterday and she's not free range but she has a large fenced pen ..
 
riverman said:
All chickens eat bugs Lanny and worms and grubs too...free range or not...bugs are underground or airborne my friend. Protein is protein..one of my hens swallowed a baby garter snake yesterday and she's not free range but she has a large fenced pen ..
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It's not the bug but the thought of bugs. In other words that's just who I am.
 
Last night I did empanadas, well sort of my version of empanadas. I went ot Buenos Aires 15ish years ago and had the most fantastic empanadas there, I have not found similar ones yet but I keep trying. Seems like most empanadas are fried or made with a pastry, which is fine, but the Argentina ones were more like pizza pockets and cooked in a giant pizza oven using a peel, they were small and cooked in large batches with various fillings. I've been working on it for a few years, with tweaks each time, and last night came out pretty good. I used a New York style pizza crust, which has a little sugar and oil in it and standard bread flour. I had some leftover pulled pork from the smoker, along with a southwest mix of veggies and some potatoes. Egg wash the top for color, but the real winner was the spicy nacho cheese dipping sauce! Came out really good, I am making them too big still but geeze its a chore putting them all together.
 
Whipped up a bastardized version of queso this afternoon. We had a package of cotija cheese in the fridge. I started with a simple roux, then added milk and cheese. From there, a few spices (cumin, cayenne, chili powder, red pepper flakes, onion powder, garlic powder). I found some hamburger/chorizo in the freezer, so added those. Finally, a can of Rotel tomatoes. Heated all that up to bubbly, then enjoyed with some leftover Fritos from last night's MNF party. Not too bad if I say so myself.

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Pork chops and green beans/bacon before Thursday Night Football.

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Poke bowl for lunch from the food truck I started working at recently.
 
Lanny said:
In the old days pork chops were delicious. Now they're just too damned dry.
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Yes, it is now very lean. Cook's Illustrated says to brine pork. Can't say I am an expert.
 
Lanny said:
In the old days pork chops were delicious. Now they're just too damned dry.
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For an absolute perfect pork chop try a Sous Vide. El Prez put me onto them at the beginning of the pandemic, and they are awesome for lean meat. I use it almost exclusively for pork chops, filet mignon and chicken breasts. It marinades the meat while it cook also. The chicken breast is perfect for salad chicken.
 
donkiez said:
For an absolute perfect pork chop try a Sous Vide. El Prez put me onto them at the beginning of the pandemic, and they are awesome for lean meat. I use it almost exclusively for pork chops, filet mignon and chicken breasts. It marinades the meat while it cook also. The chicken breast is perfect for salad chicken.
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Also for anyone interested in sous vide cooking, you can get a very simple temperature controller and an old crock pot that will do it for you that isn't potentially as cost prohibitive as an actual sous video machine might be.
 
RR7 said:
Also for anyone interested in sous vide cooking, you can get a very simple temperature controller and an old crock pot that will do it for you that isn't potentially as cost prohibitive as an actual sous video machine might be.
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I've heard of people even doing it in the dishwasher. No real temp control but it will cook.
 
Had seared steak tips with onions, red bell peppers and green beans over brown rice.

Lucia had steak tips only.
 
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