Foodies BS Thread.

I’m not Catholic but I’ll totally make a Fat Tuesday feast!

 

Asian style chicken with lettuce for wrapping

 

I am still debating if this is a war crime or not.


My wife is a vegan - pasta dough is less than easy without eggs. PLUS, eggs are $$$. So, I tried the first recipe I saw - semolina and water. Turns out that was a pain in the balls. So I found another recipe that's 1/2 white flour and 1/2 semolina (and still just water) and it's 1000x easier to work with! Made it last night, might make more tonight.

 

You are making cous cous.

 

this I my favorite of the Thai curry dishes. I think i ate it 3 meals straight in Thailand.

 

Italian beef on high protein pasta fresh basil shaved cheese

 

A shin? I'm intrigued, that looks good!

 

Some would call it a ragu, but not ground or minced meat.

Thick round roast well braised the cooked down with tomato, vegetables, herbs, etc in the crock pot. Extremely tasty.

Really learned to cook genetically ala my Italian grand father and from Romeo Salta. Both remarkable men.

$68 The Pleasures of Italian Cooking

https://www.amazon.com/Pleasures-Italian-Cooking-Romeo-Salta/dp/0026067900

 

so what is Sunday gravy?

 

thanks to the recipe suggestion above. I made Albondigas.

this bowl was actually the leftovers, which I would argue is better than the original meal.

 

That’s got pork in as well

 

I suppose could easily be called the same in many houses.

 

Never had that,but looks good!

 

Chicken and waffles is like one of my fav things lol

 

First time making gnocchi. I didn’t get quite enough moisture out of the potatoes before making the dough, but good overall. Basil, spinach, and garlic cream sauce.

 

Looks great. An art to making them. Was one of my tasks in the restaurant, a little too dry and they are rubbery balls, a little too wet and they fall apart. Handy to have a small pot of boiling water going so you can roll out one, cook it as a test and adjust accordingly. Keep testing until you have it. You can roll them off a fork with your thumb for shaping them.

One variety I had to make had rehydrated roasted then minced porcini in the dough.

You can make large batches, layout on wax paper on a tray, you can pile 3 layers on a tray, freeze then bag them for later.

I'll never forget my then 3 year old son sending a plate of rubber ball gnocchi back at a restaurant because they were so bloody tough. Turned out they bought them wholesale instead of making them themselves.

 

Fully loaded nachos. You'll find no kale or almond milk here.

 

Describe your load. Looks incredible.

I will be the judge if bad for my fatty liver or not.