That sounds like you found some promising options!
âMetric ton of butterâ = butter in said food plus puddles of butter (not just a pat) on top as garnish
âShit tons of butterâ = as garnish exclusively, not necessarily also contained within said food
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Potentially less sad dinner than last night⌠another late night but not at my desk and involved a real spoon- the chinese/asian place was still open. Tofu veggie soup that thankfully had a lot of tofu in it, and a side of âvegetarianâ papaya salad that stank like fish sauce. Great.
Had the tofu soup and put the papaya salad in the fridge with a note for whomever wants itâŚ
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I used to think my (vegetarian) family members were paranoid in specifying âno egg, no chicken broth, no fish sauce, no dried shrimpâ after telling the restaurant they were vegetarian, but itâs amazing how often thatâs required⌠over the years weâve sent back âvegetarianâ dishes that arrived with all of those thingsâŚ
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Same about the soap taste and smell. It was driving me nuts for a while and finally found that Trader Joeâs powdered dishwasher soap leaves no soapy taste or smell on anything. It is the only thing I use now.
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I know how it was when my husband was alive and suffered from celiac ( non tropical sprue or so called gluten enteropathy)
That was in the 60âs thru the 70âs when he first experienced symptoms that was a puzzle to gastroenterologist, admitted to hospitals as âtouristsâ in Germany where he was studying, finally diagnosed and confirmed at NIH in 1972. Imagine, the difficulty when was no such as gluten free food then.
We very seldom eat in restaurants, bring our own pasta, even soy sauce in the very rare occasion we go to a restaurants. We would have steak but salad dressing and rice cereals are almost always with gluten ( malt etc) . I practically cooked everything, including baking bread and his cakes aside from our meals. I remember bringing soy sauce to Asian countries when we travelled.
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yes always! i love the dry brine, and the flexibility it gives me in terms of when it actually gets cooked, since i never know if iâm going to be having a @Ttrockwood Sad Desk Dinner or if I can get home to cook. never ends up too salty, but the texture does get a little ham-y if i go past two days.
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son stopped by Cannales marker in DC ( rated as top place where foodies shop ) , bought some chicken sausage ( but the casing is pig)
So , thought I will cook seafood Cataplana served with Take and Bake Ciabata from La Brea Bakery
Took casing off ( red meat free diet), browned it, added frozen soffritto from freezer, shrimp, baby squids ) Had some mussels but Catalaplana was loaded so decided to use mussels tomorrow, added a pinch of saffron, pinch of smoked Spanish paprika, tin of anchovy in EVOO, some oregano from Rancho Gordo, chipotle adobo sauce and lemon and parsley.
flavor was excellent but had only 3 bowls . Just did not want a lot of left overs esp with seafood. Will cook the mussels separately tomorrow.
The baby squids were excellent but wished there are ink left ini them.
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gorgeous salmon!
nooooo, must beg to differ! there is ALWAYS tons of butter - shit ton or metric - incorporated within the taters. none of this âbutter as garnishâ nonsense! 
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Yup. What @mariacarmen said. Nothing but the proverbial shit ton of buttah.
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Youâre talking my language
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BH made Impossible Taco Pie for dinner last night. And tonight, too! 30 or more years ago she spotted the recipe on the side of a Bisquick box. It became almost a weekly staple in our dinner planning when our five offspring were growing up. She took out that original scissor snip of cardboard and replicated the recipe with just two additions: several dashes of Texas Pete Hot sauce, and about four ounces of diced chile peppers. Fun meal. Looking forward to a re-warmed repeat.
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please, from now on letâs all refer to it thusly: âTPSTOB.â
This was supposed to be in reply to @LindaWhit!
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What exactly is in an impossible taco pie? What makes it impossible? Iâm so curious!
Hereâs the recipe gracie. Oddly, itâs been updated a bit from when my wife snipped it from the side of a Bisquick box so many years agoâŚ
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Bisquick came out with many âimpossible piesâ in the '70âs. Basically everything is mixed together and amazingly a crust forms when baked.
This tells more:
https://www.theawl.com/2012/02/is-impossible-pie-impossible/
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Today was very, very long. Dinner needed to be mindless. Found an interesting braised beef and cheese ravioli-thing from Aldiâs while picking up the cilantro Iâve forgotten 2 days in a row . Should be perfect with jarred pasta sauce!
No pasta sauce in the pantry. I really didnât want to get back in the car. I checked the pantry again. Found another Aldiâs purchase - jarred shakshuka. Why fight destiny?
It actually was quite good together. The stuffed pasta was a little overwhelmed by the bolder flavor of the sauce. The sauce has a little kick and I would purchase it again if it returns to the special purchase area. I had originally purchased it as a fun/easy breakfast when doing an AirBnB.
Now wine, PJâs, kitties and a movie and the world will seem right again.
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thanks for the suggestions! I do love Portsmouth and seems like the restaurants just keep getting better. Sounds like a wonderful friend reunion.
