What did I cook this weekend.....

[user 263363]

Note to self: 5PM is too late to start a Dutch oven full of lasagna. For someone who gets up at 5am every week day, eating dinner at 8 is a bit too late. But it was definitely worth it!

 

[Temptd2]

Oooo, eating at 8 pm would keep me up all night, LOL! We "old farts" prefer eating between 4:30 and 5 pm!

 

[TwistedGray]

Firecracker chicken - so yummy

 

[Hoppy2bmerry]

Salmon and salad.

 

[TwistedGray]

Making a salad with some miner's lettuce that I found on a hillside yesterday.

 

[OleBrewing]

Note to self: 5PM is too late to start a Dutch oven full of lasagna. For someone who gets up at 5am every week day, eating dinner at 8 is a bit too late. But it was definitely worth it!

View attachment 757852

Some excellent crispy edges there not a pasta guy but lasagna is the one that is something I could eat once a week. Leftovers frozen single portion great 1/2hr lunch break meals.

I get up at five and eat at 9pm put in 45-50 hrs a week. Then early morning Saturday for fishing. Sleep in Sunday. Of course this schedule is creating a blurred time line. A year ago seems more than two years ago.

 

[Hoppy2bmerry]

Turkey dinner.

 

[Staestc]

Night before last night was pizza night

I've got this thin crispy cracker like crust recipe dialed in now

Winter storm hit during pizza dinner. Heat pump compressor broke during the night. Secondary heating coils are broken probably since last year's 0 degree stuff we had here in north Texas. But with a fire going we have managed to stay at 59 degrees and guys will fix the issues today, so we are really doing pretty well Left over Pizza last night of course!

 

[TwistedGray]

I've got this thin crispy cracker like crust recipe dialed in now

Care to share?

 

[Oldskewl]

That pizza looks amzing. In for the recipe as well!

 

[BongoYodeler]

If those pizzas taste as good as they look they're better than any pizza I can buy around here. I miss NY pizza!!

 

[kaffeenjunkie]

A Facebook page I am a member of has an annual cooking challenge that incorporates a must use list of ingredients and wild mushrooms.
Game hen ballotine with black trumpets, cheezit crusted cauliflower, roasted grapes, red pear and fennel, plum sauce, and sage leaf crisps.

 

[Erik the Anglophile]

Making Fricadelli...

 

[VApatriot]

Shrimp & Cheese Grits. Just finished eating. Damn delicious!

 

[OleBrewing]

Back to the pork chop comment. This one was a lovely chop from the local Huterites. Best chop in a long time.

 

[OleBrewing]

Making Fricadelli...

I am a simple ND hillbilly what is it. Looks like meatballs and sauce. Looks great.

 

[Hoppy2bmerry]

Turkey noodle soup.

 

[Erik the Anglophile]

I am a simple ND hillbilly what is it. Looks like meatballs and sauce. Looks great.

Well yeah, basically. It's Italian meatballs that you cook by letting them simmer in tomato sauce made with some ricotta (or neutral creeme cheese) and a little parmesan cheese, and a dash of red wine. Best served with tagliatelle.

 

[beermanpete]

Meatball pizza.

 

[Erik the Anglophile]

Sacrilege! They are to be eaten with mashed taters, creamy gravy sauce, peas and lingonberry jam.

 

[beermanpete]

Mmm...Swedish meatballs. Now I want some of those

 

[user 263363]

Sunday breakfast consisting of bacon, gravy made from said bacon drippings, and some sunny side up eggs. Not pictured: canned biscuits because I haven’t mastered home made yet.

The ol stove really takes a beating when making bacon.

 

[DBhomebrew]

If those pizzas taste as good as they look they're better than any pizza I can buy around here. I miss NY pizza!!

I spent my first 18 years on LI, moved away in '98. Been wandering the diaspora long enough to have found delicious pizza here or there. Sometimes NY-style, oftentimes some other style. Different, but delicious in its own right.

Never have I missed NY pizza more than the last couple years while living in St. Louis. If anybody has some secret knowledge about where to get a good pie around here, I am all ears. NY-style preferred of course. Racanelli's, Dewey's, not so much. Don't make the grade. Some other style ok as long as it's delicious! Imo's, ugh.

On the other hand, for any NYers visiting STL jonesing for some Chinese food: I'm pleased to suggest Sesame on Watson.

 

[wetmk]

Always have wanted to cook this. It just looks great so far!! Are those veal or beef shanks?

Veal... two inches thick.

 

[davidabcd]

The ol stove really takes a beating when making bacon.

Food looks great. I am inspired to cook gravy now.
You could line the raw bacon strips on parchment, middle rack in oven at 375°F or something around there (higher or lower) and no spattering. The grease can still be reclaimed easily enough. I make a pound or two at a time, put them in the freezer on a tray so they freeze individually. Store them in containers for whenever.

 

[Hoppy2bmerry]

I spent my first 18 years on LI, moved away in '98. Been wandering the diaspora long enough to have found delicious pizza here or there. Sometimes NY-style, oftentimes some other style. Different, but delicious in its own right.

Never have I missed NY pizza more than the last couple years while living in St. Louis. If anybody has some secret knowledge about where to get a good pie around here, I am all ears. NY-style preferred of course. Racanelli's, Dewey's, not so much. Don't make the grade. Some other style ok as long as it's delicious! Imo's, ugh.

On the other hand, for any NYers visiting STL jonesing for some Chinese food: I'm pleased to suggest Sesame on Watson.

I have no recommendation for you, but growing up on LI, and attending college in Nebraska I understand what you are going through. I just eventually (in the last 10 years) resolved to not get pizza when traveling. There was one placed that opened when I was in college in the Old Market Omaha that sold “NY” pizza and the place was named Satin’s Pizza LOL. The crust wasn’t quite right but it was pretty close. They even sold it by the slice, but out of business long ago. Good luck on your quest.

 

[user 263363]

Food looks great. I am inspired to cook gravy now.
You could line the raw bacon strips on parchment, middle rack in oven at 375°F or something around there (higher or lower) and no spattering. The grease can still be reclaimed easily enough. I make a pound or two at a time, put them in the freezer on a tray so they freeze individually. Store them in containers for whenever.

Oven bacon is my general process, but to me the gravy is just a few notches better with not only the grease but all the brown bits from cooking in the skillet.

 

[davidabcd]

Oven bacon is my general process, but to me the gravy is just a few notches better with not only the grease but all the brown bits from cooking in the skillet.

Excellent.

 

[Temptd2]

I cook up six pounds of bacon at a time in the oven. Let it all cool completely, put into a gallon freezer ziploc baggie and into the freezer it goes. So nice to just haul out a couple slices when you need/want them!

Just finished making my second pot of taco soup in a week. It's been on the cool side here and hot soup for lunch is just so good! Doesn't look like much but it's sure tasty.

 

[davidabcd]

So nice to just haul out a couple slices when you need/want them!

Six pounds is pro-level. My procedure is real similar. I eat more bacon that way which is fine with me. I was always a medium-done bacon but there is something to be said for when it gets real crispy and eating it with some scrambled eggs. I use ketchup, which I'm told is not that usual.
Soup looks lovely though soup's hard to make appealing no matter how appealing it is--that's what I think, anyway. Are the toppings for that going to be sour cream and cheese, maybe served with tortilla chips? I'm a little hungry.