What did you eat today?
I used to be able to get home-made kielbasa at a little tiny corner grocery store in Sharon PA. An old man made and sold it there, and it was to die for. It was funny, obviously he had a limited amount and he kind of acted like he might decline to sell it to you.Quote: MoscaDieter mentioned kielbasa and eggs. I had actually been thinking about that myself. So I made a kielbasa omelet with some aged Gruyère.
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For baked potatoes, you mention the skin being right, in my opinion that's important. You do *not* wrap the potato in foil! Cook it unwrapped and the skin will get nice and crispyQuote: billryanCooked a 24-ounce tri-tip and two small baked potatoes. Ate half the steak and sliced the rest for a salad tomorrow. There wasn't a lot of potato in them, but the skins were perfectly cooked. Some infused butter and bacon bits hit the spot.
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Quote: odiousgambitI used to be able to get home-made kielbasa at a little tiny corner grocery store in Sharon PA. An old man made and sold it there, and it was to die for. It was funny, obviously he had a limited amount and he kind of acted like he might decline to sell it to you.
Here in NEPA there are dozens of stores that just sell kielbasa. This is from Tarnowski’s, five time winners of the Plymouth PA kielbasa festival.
I've always had it in larger chunks.
(Looks good.)
Quote: DieterIs slicing the kielbasa like pepperoni fairly common?
I've always had it in larger chunks.
(Looks good.)
It depends, it made sense for the omelet. And we often do charcuterie boards with kielbasa as one of the sausages, cut into rounds. People think of it as déclassé, but good kielbasa is as good as any other sausage. It pairs well with sharp hard cheeses, and fruit; and not so well with soft cheeses, bries, blues, etc.
restaurant near me - Don Pollo - rotisserie Peruvian chicken
best chicken I've ever had
.
Quote: billryanI craved an old favorite I hadn't had in years, so I cooked up an excellent pizza burger. A six-ounce steak burger with tomato sauce and mozzarella cheese served on a toasted roll with butter and parmesan cheese. I almost cooked two, but am glad I didn't. One was more than enough.
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I haven't thought about that in years. In the 60s we used to take a slice of white bread and cover it with pizza sauce from a can, some pepperoni and mozzarella on top and put it in the toaster oven for a few minutes till the cheese melted. And it was really good. I bet I haven't thought about that in 60 years. Great after school snack. We always had to make our own snacks because my parents were super cheap and would never buy any kind of snack food. Maybe we would get an occasional bag of potato chips but that was rare. We had to make everything from scratch and I still do that to this day.
Quote: MoscaQuote: odiousgambitI used to be able to get home-made kielbasa at a little tiny corner grocery store in Sharon PA. An old man made and sold it there, and it was to die for. It was funny, obviously he had a limited amount and he kind of acted like he might decline to sell it to you.
Here in NEPA there are dozens of stores that just sell kielbasa. This is from Tarnowski’s, five time winners of the Plymouth PA kielbasa festival.
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I love Kielbasa, but how are their pierogies?
Quote: EvenBob
Oh my God a real picture! Other than by me and Mosca. Things are looking up in this thread.
Hey now, I posted a picture of my shrimp skewers. I'm sure you could tell that picture was bad enough to not be a stock photo. It was even in one of my wife's expensive baking dishes.
Quote: DRichQuote: MoscaQuote: odiousgambitI used to be able to get home-made kielbasa at a little tiny corner grocery store in Sharon PA. An old man made and sold it there, and it was to die for. It was funny, obviously he had a limited amount and he kind of acted like he might decline to sell it to you.
Here in NEPA there are dozens of stores that just sell kielbasa. This is from Tarnowski’s, five time winners of the Plymouth PA kielbasa festival.
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I love Kielbasa, but how are their pierogies?
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Excellent. Excellent pierogies around here are the norm. It’s the kind of thing where people get together and make hundreds of at a time, like tamales in the southwest. Vendors show up at farmer’s markets with Yeti coolers full of pierogies. Mrs Mosca went to school with kids from the Twardzik family; they are the “T” in Mrs T’s Pierogies.
Unfortunately, bad pierogies are pretty common, as well. Bad pierogies are heavy and doughy, with a poor crust to filling ratio. Usually in a bad pierogi the dough just isn’t rolled thin enough, making them hard to fold so they get less filling. It isn’t so much that they taste bad, but that they aren’t satisfying texturally.
Quote: MoscaA poblano pepper stuffed with leftover smoked spare rib meat and a little onion, topped with an egg, cheese, and bbq sauce.
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Now that's original cooking, that's something you look forward all day to making and eating. Half the fun of cooking is looking forward to it. I've never met a woman in my life that actually enjoyed cooking. I know they're around because I see them online but I've never met one. I looked it up and 75% of the line cooks in restaurants are men. 90% of top tier executive chefs in the world are men. 95% of all restaurants are owned by men. Cooking is something men like to do and something men are really good at. It's obviously something women were forced to do in the home because the men had to go out and work.
Quote: EvenBobNow that's original cooking, that's something you look forward all day to making and eating. Half the fun of cooking is looking forward to it. I've never met a woman in my life that actually enjoyed cooking. I know they're around because I see them online but I've never met one. I looked it up and 75% of the line cooks in restaurants are men. 90% of top tier executive chefs in the world are men. 95% of all restaurants are owned by men. Cooking is something men like to do and something men are really good at. It's obviously something women were forced to do in the home because the men had to go out and work.
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I can’t speak to what anyone else does; I love cooking. I go to bed thinking about what I’m going to make for breakfast the next morning.
I’ve been working on breakfast stuffed peppers for a few weeks, trying different peppers and different fillings. Yesterday I was looking at some ribs that I had vacuum packed in the freezer, from a couple months ago, and thought it would be interesting. It was pretty damn good.
Since I retired, 2 years ago, I only eat twice a day. I’m not sitting behind a desk 12 hours a day, I eat about half what I used to, I work out three out of every four days, and I’ve lost 110 lbs. So I haven’t given up one damn bit of the pure enjoyment I get from eating delicious food. I don’t concentrate on the weight; I only weigh myself on the 1st and 15th of each month. I concentrate on doing those g-damn workouts. But I sure as HELL look forward to good food.
This is from a couple days ago, so it goes against the topic, but it came out pretty good. Mrs and I split a ribeye, with Peruvian potatoes and flat beans, and garlic and fresh herbs from the garden. The beans are purple, and turn green when they’re cooked. Heavy on the veg; I used to go the other way, heavy on the steak. I still will, every now and then. Steak is life.
Quote: MoscaSteak is life.
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There's this guy I follow on YouTube who for the last three or four years is cooking all the recipes in Julia Child's books and learning as he goes along. It's interesting watching him grow as a cook and how when he does something exactly right how it knocks his socks off. People don't understand how good food can be if it's prepared correctly. Sometimes I make something so good I think about it for 2 days afterwards because every bite was wonderful.
Quote: EvenBob
There's this guy I follow on YouTube who for the last three or four years is cooking all the recipes in Julia Child's books and learning as he goes along. It's interesting watching him grow as a cook and how when he does something exactly right how it knocks his socks off. People don't understand how good food can be if it's prepared correctly. Sometimes I make something so good I think about it for 2 days afterwards because every bite was wonderful.
Yep, I’ve watched that guy; he puts on a great show! His production values have gone way up since he started, too.
I know exactly what you mean, when something is so much better than exactly how you thought it was going to be.
I’ve read both volumes of Mastering the Art of French Cooking, and also My Life in France. With the cookbooks, I really just concentrated on the mother sauces and the techniques. That’s where the principles are. I don’t bake, and a lot of the recipes I don’t have the inclination to try. I’m very basic. I take to heart the idea of simplicity, quality ingredients, and good technique. With that, I’m completely confident with just about anything.
Every now and then I’ll have to admit defeat and dump something, but that’s always something new I’ve never tried before. Most recently I screwed up a batch of salsa macha. But I never heard of that until the day I decided to try it; I still don’t know what it’s supposed to taste like (but definitely not like whatever it was I made). Next time I’m at my local taco truck I’m going to ask about it.
Quote: Mosca
I’ve read both volumes of Mastering the Art of French Cooking, and also My Life in France.
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I have all of Julia Child's books including the large coffee table sized How to Cook. The best place to buy cookbooks or any book is on eBay because they're cheap and competitive and you get free shipping most of the time. I've bet I've seen the movie Julie and Julia five or six times and I'm really enjoying the HBO Mini series Julia which is about Julia Child after she got her TV show. She's a fascinating woman because she's so smart. She would try recipes over and over until she got it exactly right.
One of the kids is thinking about going into food science, and I feel that having a repertoire of cookbooks for her to steal adopt may be useful.
I use albacore, chopped celery, chopped scallions, mayo and a dash of mustard for a bit of zing; optional: onion and garlic powder to taste, plus black pepper.
Quote: DieterI'm getting cookbooks to rebuild my library on Thriftbooks. Usually around $5 each.
One of the kids is thinking about going into food science, and I feel that having a repertoire of cookbooks for her to steal adopt may be useful.
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Pépin is a treasure. I have Techniques and Essential Pépin.
My Mom wasn't much of a cook, but she tried. My Dad suffered from ulcers and had stomach parasites from the Pacific we ate very bland food. I still don't eat many spices.
Quote: Mosca
Pépin is a treasure. I have Techniques and Essential Pépin.
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Between Pépin, Child, and Rombauer (old Joy of Cooking), I'm convinced you've got instructions to turn most any box of ingredients into a meal.
Larousse Gastronomique is impractical, but beautiful.
Ruhlman's Twenty and Ratio are mind expanding. (Ratio is for baking (well, doughs), if memory serves... I'm unlikely to ever really use it.)
I'm probably going to need to buy some Harold McGee for the kid, once she decides to stop goofing around and get serious. 8 hours yesterday trying to bake a pumpkin "her way", and left a big old mess. Apparently I need a sturdy demeanor and a stern ladle...
Quote: billryanMy Dad suffered from ulcers and had stomach parasites from the Pacific we ate very bland food. I still don't eat many spices.
My buddy's dad insisted on bland food for every meal: meat and potatoes.
This seems a damned shame as my friend's mother was Italian and by report could have cooked tasty Italian meals per the old family recipes.
By report they never went out to eat so he never ate Chinese food or Mexican food while growing up.
Perhaps to atone for that omission he now enjoys eating super hot peppers..
Yesterdays dinner: Chicken Cordon Bleu
Todays dinner: Grilled brats - two for me and two for the dogs.
Quote: DRichJust for Bob as he says we don't post enough pictures of food:
Yesterdays dinner: Chicken Cordon Bleu
Todays dinner: Grilled brats - two for me and two for the dogs.
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Looks good, fried chicken and bratwurst. Where is that on the old food pyramid anyway..
Quote: MoscaIdk if it has a name. It’s shepherd’s pie/cottage pie, but I made it with chicken; I dunno, barnyard pie? That sounds disgusting though, and this was pretty effin’ delicious. The herbs were from the herb garden: parsley, sage, rosemary, and thyme. So, Scarborough Fair pie? Simon & Garfunkel pie?
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Is that mashed potatoes on top. I make these with mashed boiled turnips and they turn out pretty good.
I made a roast beef stir fry using something I've never tried before Trader Joe's baby cauliflower. It's the cauliflower just as it starts to sprout the white on top and they harvest it and it's really tender and it's really good. Two kinds of onions tomatoes red bell pepper garlic and onion powder. Parmesan cheese on top while I'm eating it.
That does look good. No Trader Joe’s here, our bougie grocery is Wegman’s.
Quote: MoscaYep, mashed potatoes. I make a creamed mashed carrots and turnips, it’s pretty good but I haven’t made it in a long time.
That does look good. No Trader Joe’s here, our bougie grocery is Wegman’s.
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I like to throw the cherry tomatoes in two or three minutes before it's done so they get hot but not quite enough to burst them.
I'm talking about this
Quote: JeremyNordhttps://wizardofvegas.com/forum/off-topic/off-topic/30988-what-did-you-eat-today/77/#post904740
I'm talking about this
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I believe that's from the restaurant's website, not LRR's camera...
(jumping in to make the link work)
Oatmeal with raisins and cinnamon (or, if I feel plaintive about it, "tree bark and dried fruit").
While I haven't really been feeling "bad", there were a few slices of sausage pizza a few days ago, and this may help work out some of the grease. (Yes, I know it doesn't work exactly like that.)
Quote: DieterNice and boring today.
Oatmeal with raisins and cinnamon (or, if I feel plaintive about it, "tree bark and dried fruit").
While I haven't really been feeling "bad", there were a few slices of sausage pizza a few days ago, and this may help work out some of the grease. (Yes, I know it doesn't work exactly like that.)
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Likewise here. Life can’t always be candy canes and dandelion greens. This is the last farmers market tomato, ripened on the windowsill, the texture is rock hard but it tastes pretty good; cucumber, a little basil, a little roasted red pepper, a little buffalo mozzarella, some pecorino romano and a strip of bacon, in basil vinegarette. Breakfast of champions!
Quote: DRichI am pretty sure everybody is salivating and jealous of me. Banquet frozen Salisbury Steaks. I am not uncivilized, it is on a plate.
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There's a big selection of these at the store I always wondered who ate them. I haven't had a TV dinner since the 60s.
Quote: DRichI am pretty sure everybody is salivating and jealous of me. Banquet frozen Salisbury Steaks. I am not uncivilized, it is on a plate.
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I've never learned to work like that. No food gets near my computer.
Quote: billryanQuote: DRichI am pretty sure everybody is salivating and jealous of me. Banquet frozen Salisbury Steaks. I am not uncivilized, it is on a plate.
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I've never learned to work like that. No food gets near my computer.
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If I am not working, I am in bed. Other than for work, I probably only spend about 30 minutes a day while not in bed. Both my wife and I each have a personal laptop and then we each have our work computers set up in our offices.
I'm spending more and more time in my Tucson house and didn't like how my wood laminate floors looked, so over the weekend, I got on my hands and knees, scrubbed them, and applied a cleaner and then a finisher/wax layer. After it dried, it didn't look so great so I applied another layer of finish. The bottle says not to exceed three layers in 48 hours, so I was done. I skipped lunch while working so I decided to cook a nice meal.
I sliced up an eggplant, breaded the slices and cooked them in the air fryer for a spell. Then, I added sauce and three types of cheese and baked it in my oven. Meanwhile, I'm boiling water for pasta and letting a pot of meat sauce simmer. The water takes a long time to boil, so the eggplant finishes first.
I'm scrambling to get a platter and clear space for it on the counter. It is a 24-inch platter and perhaps four inches of it hang over the counter. I put the eggplant on the platter, add some parmesan cheese, and stir the rigatoni now mixed into the meat sauce. I pour the pasta/sauce onto the platter and keep it away from the unsupported portion when I somehow shift my grip and touch hot metal. The platter starts to flip over the edge. I try to grab it, and for a second, I have sauce coming out of the pan onto my bare chest, hot cheese and eggplant landing on my bare legs and feet.
Somehow, enough hot sauce is already on the floor that I slip and fall on my ass. I am pissed and realize my feet are in pain. I quickly swipe off the cheese and grab a dishtowel to wipe myself off.
I gather myself and behold a miracle. While waxing, I'd moved three cases of water from the pantry they usually are in and they were in a row at the base of the counter. Half to three-quarters of the food is on the plastic-wrapped cases, not the floor. I scrape it onto the tray and then see the rest is sitting on the newly waxed floors.
If there would ever be an opportunity to eat food off the floor, this was it. I gathered it into a different dish and tried to wash it, but ended up tossing it.
I was pretty lucky. Hot mozzarella cheese can leave a nasty burn. I want to think my training kicked in and kept my arms in while falling, but don't want to try it again to find out.
A nice spammaneggancheese sandwich.
Cream cheese, A1.
Spam fried low for about 10 minutes, scrambled egg.
Lovely. I'll probably be forced to atone later on the elliptical for the wrongs I've done.
Quote: Dieter
A nice spammaneggancheese sandwich.
Cream cheese, A1.
Spam fried low for about 10 minutes, scrambled egg.
Lovely. I'll probably be forced to atone later on the elliptical for the wrongs I've done.
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There's a place in Hades set aside for people who eat like this on purpose when they have a choice. I lived in Hawaii for 6 months and when I saw Spam was their favorite food it might be one of the reasons I had to leave.
Quote: EvenBob
There's a place in Hades set aside for people who eat like this on purpose when they have a choice. I lived in Hawaii for 6 months and when I saw Spam was their favorite food it might be one of the reasons I had to leave.
I don't mind some fried SPAM. It was perfectly acceptable with some eggs for breakfast.
Quote: DRichQuote: EvenBob
There's a place in Hades set aside for people who eat like this on purpose when they have a choice. I lived in Hawaii for 6 months and when I saw Spam was their favorite food it might be one of the reasons I had to leave.
I don't mind some fried SPAM. It was perfectly acceptable with some eggs for breakfast.
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Yeah, that looks good to me, too.
