What's for Dinner #48 - the Drippy, Droopy, Doggy Days of Summer - August 2019

wfd
(Robin) #493

BLT flatbread. Pizza dough topped with fresh buffalo mozzarella and thin slices of an heirloom tomato. After it was partially baked, cooked bacon was tossed on. Under the broiler for a few mins. Finished with red pepper flakes, basil, and arugula that was dressed with lemon juice and lots of black pepper. And wine.

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(L) #494

What brand do you use?

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(L) #495

Nice…
What’s TPSTOB?

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(L) #496

That looks really delicious @paryzer!

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(saregama) #497

The poor mushrooms I bought last week have been languishing in the fridge… decided to sauté them before they rotted.

The meal came together as I chopped… some bulgur to accompany (I really wanted kisir again because I’m salivating over The Turkish Cookbook, but tomato paste and the mushrooms seemed incongruous) - simply seasoned with aromatics. And an egg for some heft.
.

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(L) #498

Eggs for dinner… Us too, kinda’. I cooked the remaining chicken patty from last night. No avocado this time but I added an egg.

Smash and open wide!

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(maria ascarrunz) #499

TPSTOB™ - “The Proverbial Shit-Ton of Butter.” :smiley:

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(maria ascarrunz) #500

HOLY CRAP that looks amazing!

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(John Hartley) #501

A chicken curry of sorts, although the recipe comes from Nigel Slater rather than a more reliable asian source. Basically chicken with garlic , ginger, onion, red chillis, mustard seeds, cumin, turmeric, coriander (gorund and fresh), tomatoes, garam masala and lime. Probably rice as the carb.

This year I’ve been cooking a lot of recipes from Slater’s Kitchen Diaries series, trying to broadly follow the seasonality of his recipes. This one, however, is dated 28 September (Kitchen Diaries 3) so I’m sort of ahead of myself. But after our recent highest ever recorded temperature in the UK, followed by very high rainfall, it already feels like autumn - wet and cold with the heat clicking on the last couple of mornings. And it’s only mid-August, FFS!

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#502

no particular brand. just rice cooking wine and if I run out, I will use sherry if I have them
Often I buy the Qian Hu brand but if I see something else on sale, I would buy it
I have never tasted it , just add a small splash on my stir fry or bigger splash for marinades
I do not look into alcohol or sodium content either since not much is used.
They all come in 25 fl ounce size which last me 3-4 months

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#503

I’m not familiar with this trend at all. However, we rarely eat out for Korean here in Boston and I generally don’t eat beef except once in a while when I get a craving.

You’ve piqued my interest though; I’m going to look it up.

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(Eli Paryzer) #504

Thanks @TheCookie! It was. The chicken skin was nice and crispy, and the Brussels sprouts were nice and spicy.

Your chicken patty with the perfectly cooked egg looked awesome as well!

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#505

They were just a wee bit TOO crispy. Yeah, I know, I know - how is that possible? LOL I ended up lowering the temp of the convection oven as I hadn’t started the tenderloin to roast so they didn’t burn, but I think they dried out a bit more than I prefer.

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#506

This is a @mariacarmen trademarked acronym for my constant use of the full words when I make my baked potatoes. WAY easier to type TPSTOB.

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(L) #507

Good move. :stuck_out_tongue_closed_eyes: I was just curious because I need to buy more. I’m not married to any one brand and was wondering what other folks use. Thanks.

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(L) #508

Thanks @paryzer!

Yah, I’ve been trying to leave them a little runny.

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(L) #509

I’m the same way @digga. My husband loves beef but I eat it when the craving strikes.

Yah, the cheese thing is becoming a thing. My son even ate some traditional food with melted cheese added when he was in Korea. But I’m thinking this trend is probably to please the western palate. :thinking: That little cup of melted cheese in my KBBQ photo was runny underneath like fondue. I had to admit it was pretty tasty.

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(DeMarko) #510

We had a garden vegetable plate last night. Green beans Greek style in tomatoes, sautéed zucchini and yellow squash - both these were from our garden and COTC. We were tired from a late night at the RS concert Wednesday, so worth it however! :tongue:

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#511

You wouldn’t. It would be novel and cool for a few months, and then you would start to get quickly irritated at all the money and time and emotional energy you spend putting stuff in the ground and then raising it, only to see it get entirely decimated within minutes by critters who could care less about you. And then you might spend way too much time and money and effort keeping the damn things out of your yard because they’ve established the habit of visiting.

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#512

Our deer don’t eat my herbs, but they do sit on them. And head butt into the woodier rosemary, breaking it all to pieces, during rutting season.

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