What's For Dinner #108 - the Start to the Second Half of the Year Edition - July 2024

[LindaWhit]

Morning, all! I’ve started the new August thread here:

What's for Dinner #109 - the National Sandwich Month Edition - August 2024

SANDWICHES! That Earl was definitely on to something way back in the mid 1700s. Back then, it was a couple of slices of bread with some meat slapped in between them so the Earl could continue to gamble in a major match. Now? Sandwiches are everything from an Italian sub, an ooey-gooey Grilled Cheese, a Cuban sandwich, a Croque Monsieur (or Madame!), a Pulled Pork Slider, a Chip Butty, Po’ boy, Beef on Weck, PB&J (with the crusts cut off!), Turkey Club, Kottenbutter, Steak Bomb, Báhn Mì, a BLT(&C…

[linguafood (Natascha)]

That is a beautiful plate of food!

[LindaWhit]

@linguafood

a beautiful plate of food

I realized after it got made and I sat down that my eyes were bigger than my stomach with this full plate of food! But it was light enough so it didn’t weigh too heavily. LOL

[linguafood (Natascha)]

I can eat my weight in salad. And that’s a LOT of salad.

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

Would you be so kind as to summarize the recipe?

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

Yum!! Did you use a soup base?

[Mr_Happy]

I didn’t use a soup base but I did use store bought nam prik pao, followed Pailin’s recipe but forgot the mushrooms and added some ground pork along with rice noodles:

Tom Yum Soup (Tom Yum Goong) Recipe

I made it to use up some shrimp broth made from shrimp shells that I’d kept in the freezer

[linguafood (Natascha)]

I keep shrimp shells in the freezer for the exact same purpose

[MunchkinRedux]

Moved to August thread…

[MunchkinRedux]

Check your DM - it should be there.

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

Thank you!Thank you!

[linguafood (Natascha)]

Nice to see our little community on top of the important issues

Wed was ladies night at the GAY BAR. A couple of ladies ordered a lovely white bean salad with baby arugula, heirloom tomatoes, pickled onions (no pic), another gal the Black Forest ham and provolone melt (no pic), and my GF and I shared the crab capellini with corn, scallions, and shellfish sauce.

The pasta was just ok. I don’t care for pasta thinner than spaghetti, and the sauce was kinda bland. But food usually plays second fiddle to our lively conversations, and many a topic was covered — most of which can’t be repeated here

[Vecchiouomo (Tim Irvine)]

I am totally with you on thin pasta. Even spaghetti is marginal. I usually get bucatini or tagliatelle, better still pappardelle. HEB sells these wonderful nests of spinach pappardelle, a new pantry staple, along with orecchiette for mac and cheese and for minestrone.

[linguafood (Natascha)]

Pappardelle are my favorite long-strand pasta. The wider the better.

[BierMonk]

Do you sauté the Shells before adding the Liquid?

[Wtg2Retire]

I have been thinking of making my own meat sauce again. Have a very good recipe have used for more than 50 years. But jarred sauces became so convenient for me. But, as you said, @ChristinaM, prices are going sky high.
Your dinner looks great!

[LindaWhit]

@Wtg2Retire

I have been thinking of making my own meat sauce again. Have a very good recipe have used for more than 50 years. But jarred sauces became so convenient for me.

What about starting with the jarred sauces, and doctoring to your tastes?

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

That doesn’t resolve the price concern