What did I cook this weekend.....

[Hoppy2bmerry]

Beef plated with veg medley, mash, and tomatoes and avocado.

 

[passedpawn]

Very true. When I roll out spaghetti on my Kitchenaid I use setting 4 and even that doesn't seem right to me. I've been adding some durum wheat flour to my spaghetti dough to add some 'toothsomeness' to the pasta; that helps. But the reality is spaghetti is an extruded pasta and it will be hard to get the right texture from a Kitchenaid. It's a never ending delicious experiment!

I dunno. I made noodles and they were just like store bought.

https://www.homebrewtalk.com/showpost.php?p=6240067&postcount=1952

 

[LakesideBrewing]

I dunno. I made noodles and they were just like store bought.

https://www.homebrewtalk.com/showpost.php?p=6240067&postcount=1952

Those look amazing!

 

[applescrap]

Well im not gifted at the perfect table presentation shot like some of you are. but here goes.

Crab last night... today's fresh caught crab again tonight.

Pick-nic style out on the back lawn maybe even.

Now thats how you do it! Ocean to table, excellent.

 

[Staestc]

I have cheap beef soaking in a fajita marinade to grill later tonight.

 

[Temptd2]

Enchiritos. Corn tortillas filled with refried beans, shredded sharp Cheddar, and chopped red onion, rolled, placed in pan, and covered in leftover Chile Verde. More shredded Cheddar on top, baked til bubbly, ate with some pickled jalapenos and onions and carrots and a homebrew. Boy it was good!

 

[kev211]

Burgundy peppercorn tri-tip (aka Cardiff crack) with creamy polenta. The polenta was delicious but I regret turning on the oven with no AC

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[LakesideBrewing]

Homemade fettuccine with fried cutlets, San Marzano tomatoes, Parmesan, and basil.

 

[applescrap]

^^so beautiful as always. Any tips on how to make a red sauce with fresh tomatoes?

 

[brewbama]

Bacon wrapped pork tenderloin steaks with bacon/bourbon sauce

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[LakesideBrewing]

^^so beautiful as always. Any tips on how to make a red sauce with fresh tomatoes?

I almost always use canned San Marzano tomatoes to make a sauce. If I'm making a simple red sauce, like in my last pic, I usually sauté some onion and garlic, add a touch of tomato paste, deglaze with a splash of red wine (that's mainly just an excuse to open up a bottle of wine), then add the tomatoes and squish them by hand. Let simmer for a 1/2 an hour or so.

I think you could do just about the same thing with fresh tomatoes. First I would boil the tomatoes whole for a minute, then shock them in cold water and remove the skin. Start to build your sauce like above, but you might need to simmer it for a little longer because the fresh tomatoes are not cooked, like the canned ones are.

Cheers!

 

[Staestc]

^^so beautiful as always. Any tips on how to make a red sauce with fresh tomatoes?

What Lakeside said. Or, if you have a food mill, run them through there to deseed and deskin. I have been buying the fresh Romas that Costco has and running them through the mill to make soups and sauces. I'm lucky though, my oldest daughter bought me an All Clad food mill as a Christmas present one year! But honestly, 8 times out of 10 I buy cans of whole San Marzano tomatoes and do exactly what Lake does!

 

[applescrap]

Thanks lakeside and staestc, much appreciated. Sounds like the way to go are the canned san marzano and save the tomatos for....tacos! I've got no problem with that.

Brewbama those look really tasty. Always impressed with what you are up to.

Tonight I seared pretty big New York strips in oil (on sale i got a bunch). Then dumped the oil, sauteed onion, deglazed with water and bullion Cube, reduced and added butter at the end. Served on homeade spaghetti. Forgot butter was salted and became a little over seasoned which was okay because it was on pasta. Sounds way cooler than it looked on cheap foam plates. Kids chowed down.

So I have used the snackmaster a few times as planned. Got a little over-zealous and cooked a pound of sausage in it. That was a bad idea. Left me standing over it, made a mess, and would have just been better to make in a pan. It does cook eggs really nice and will make 4 at one time but you cannot cheese them. You can basically pull the eggs at whatever moment you want them at. These pictures are from first few attempts not the prettiest. Pancakes do really well on them but once again I can make so much more on a griddle. I'm going to take one to work and put little sausage on one side, little egg on the other and make a nice little sandwich to start my day.

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[beergolf]

Made some peach habanero jam.. a little sweet and some good heat.

 

[bob1852]

canned San Marzano

cans of whole San Marzano tomatoes

canned san marzano

Note that some brands are now marketing San Marzano "style" tomatoes and charging a higher price, when they're not true San Marzano tomatoes (the fake ones are just canned romas [or maybe san marzano seeds grown outside of the region] with sugar and spices added).

 

[Homercidal]

Made Chicken Enchiladas last night. Turned out ok, but the tortillas stuck to the pan. I prepared it the night before and put in the oven before serving to heat up. I may need to get online and see how it's supposed to be done. They ended up cooking so fast I could easily prepare the filling the night before and wrap and heat before serving the day of I think. I thought I'd be pressed for time.

 

[Temptd2]

Made Chicken Enchiladas last night. Turned out ok, but the tortillas stuck to the pan. I prepared it the night before and put in the oven before serving to heat up. I may need to get online and see how it's supposed to be done. They ended up cooking so fast I could easily prepare the filling the night before and wrap and heat before serving the day of I think. I thought I'd be pressed for time.

The two things I do which keeps them from sticking -spray the pan well with olive oil Pam or similar, and then pour some of the enchilada sauce into the bottom of the pan, then tilt to coat evenly, before putting the rolled enchiladas in there. Then heat at 350* so they don't crust to the bottom of the pan.

I usually reuse those aluminum pans that Costco sells their enchiladas in, as my Dad saves those for me, and I don't have any sticking problems when following my own advice!

 

[Staestc]

Made Chicken Enchiladas last night. Turned out ok, but the tortillas stuck to the pan. I prepared it the night before and put in the oven before serving to heat up. I may need to get online and see how it's supposed to be done. They ended up cooking so fast I could easily prepare the filling the night before and wrap and heat before serving the day of I think. I thought I'd be pressed for time.

I've been buying the ones imported from Italy. I'm not sure I've seen the San Marzano style tomatoes yet. But I will keep an eye out for them. Also I will try them, cause if they taste as good and are cheaper I don't much care where they are actually grown.

 

[bob1852]

.

 

[schematix]

I've used the whole san marzano tomatoes ($$$), as well as san marzano style ($$), and regular ol hunt's plum tomatoes ($) to make a sauce.

It definitely makes a fresher, cleaner tasting sauce using whole tomatoes than just 'sauce' from the can. I thought the real san marzano from Italy were better than the other two, but just barely. Close enough that it didn't justify the extra cost. I think your best bet is just to use whole tomatoes and either mill or de-seed/puree them then add salt, sugar (if you like) and herbs.

 

[bob1852]

My taste buds probably aren't sophisticated enough to tell the difference.....I just despise somewhat misleading labeling...

 

[unionrdr]

We made burgers & this fresh sausage from Polanski's with Feta cheese & spinach. New style for them, besides the usual Hungarian, garlic, Italian, etc.

 

[Remmy]

Pork. It's what's for dinner.

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[Staestc]

Pork. It's what's for dinner.

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Very pretty! Looks awesome!

 

[TheDudeLebowski]

My taste buds probably aren't sophisticated enough to tell the difference.....I just despise somewhat misleading labeling...

Companies just love to put a spin on something new.

 

[BUCKNUTS]

Note that some brands are now marketing San Marzano "style" tomatoes and charging a higher price, when they're not true San Marzano tomatoes (the fake ones are just canned romas [or maybe san marzano seeds grown outside of the region] with sugar and spices added).

In general I think San Marzano tomatoes is hype, basically a marketing ploy. 99% of people would never be able to distinguish a sauce made from them and one made from Hunts tomatoes that are 1/4 of the price.

 

[Yeastieboy]

Perhaps. But Hunts are good as well. More people could probably distinguish a sauce made from Hunts vs many of the other crappy tomatoes such as Tuttorosso or Goya. IMO anyways...

 

[LakesideBrewing]

In general I think San Marzano tomatoes is hype, basically a marketing ploy. 99% of people would never be able to distinguish a sauce made from them and one made from Hunts tomatoes that are 1/4 of the price.

Challenge accepted!

 

[Staestc]

Indeed. I want a blind side by side taste test!

 

[Staestc]

So the sun is just going down, it's still 99° here, and I'm cooking vegetable beef stew because that is just what my SWMBO wants! Lol. Nothing like Winter Food in August!
Browning stew meat.
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