Second tomato pie tonight, this time a combo of the NYT pimento cheese/bacon pie and a corn pie recipe i found. I used the Kitchn’s method of oven roasting the tomato slices first. Worked great, nowhere near as juicy, but still sweet and flavorful. Also parbaked the crust twice, the second time after adding cheese to the bottom to further avoid juices soaking through. It held together so much better when slicing too. This one had no basil, and only cheddar for the cheese, in addition to the pimentos and garlic, too… Super fluffy and light. Crust was crispier too. A terribly dull salad on the side.
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I’m a fan of offal. Not something I eat often. Like liver, its a treat.
I once tried a Filipino dish called Dinuguan, which is liver, kidneys, etc cooked in pig’s blood. It looks like absolute hell, but I thought it tasted great. The server did not believe I really wanted to order it, and three times asked me if I was sure and explained what was in it.
I believe in the whole Nose-to-Tail mindset and trying to use as much of an animal as possible. Admittedly, such “nasty bits” as they say are not for everyone. But there is a bit of arrogance in some people when they declare in disgust, “I would never eat that”. Guaranteed their grandparents did or relatives in other countries still do. It was Anthony Bourdain that said something along the lines of only in a first-world country of abundance can people afford to be that picky. Or maybe he was talking about veganism-- I don’t remember, but the sentiment is the same.
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Never had, but I would… 
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Which is why I have liver about once a year! I am rarely eating alone, but when I do, I try to make something that no one else would eat.
Pie amazing, and I think the salad is perfectly respectable @mariacarmen.
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H and I are not fans of offal, although we both had to eat liver growing up.
When working in Buenos Aries, H had a huge platter of mixed meats with the people he was with. It was, according to him, excellent. While working in Puerto Rico, he ordered what he thought was the same for the whole dining group. Turns out it was a plate of mixed offal and bits exclusively. Think they ordered some other food by forceful insistence of everyone eating together that night.
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thank you @Lambchop! The salad was just a bit dull in flavor, through no fault of the veggies involved.
I’m an offal fan as well. My sister and I did a nose-to-tail dinner at a local restaurant (a Chris Constantino place) years ago, and I have to say it was a bit challenging! very rich, eating course after course of bloody, innardy things. Our server told us we’d done a good job, we’d gotten through more courses than most people do.
And I agree - we waste so much of the animals we slaughter in this country. Our meal was not cheap, so we’ve now elevated the eating of all parts of an animal to a level our grandparents, as you say, would probably laugh at.
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wait, you’ve never had chopped liver? like from a Jewish deli? that seems odd to me, you seem to have quite the broad palate…
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Nope, never. Heard of it of course but have not really noticed it offered anywhere I shop/eat.
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After a meat-heavy weekend, I gave us a Meatless Monday in the form of a veggie vindaloo. There are two kinds of chili peppers (red from my garden and green from a coworker), sweet potatoes, chick peas, onion, green peas, and carrots. There may actually be smoke coming out of my ears. Served over basmati rice with a side of garlic naan.
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hope you get to try some someday!
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Last night was Bourdain’s potato dauphinois but with a sweet potatoes and red potatoes because that’s what needed used. Salad side. Tonight was more tomatoes with basil, burrata, evoo, and a little drizzle of balsamic.
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When I do, you’ll see it here!
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I have actually had chopped liver - delicious! You’re in for a treat @gcaggiano!
Although I don’t like liver per se, I do sometimes crave livery tasting things like pate, or chopped liver. Kinda strange. L&O I like a little bit, with a crap ton of onions, but probably haven’t had it in 50 years.
Also, I in no way want to argue, but we do a fine job in the US of utilizing most all parts of animals, in pet food primarily, but also hot dogs, bolognas, and some sausages. Mexican chorizo is in large part made from lymph glands. Creeps me out, so want to make my own.
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Dinner last night: NY strips with Bourbon sauce and sides. Our favorite A/P red. Tonight is leftover, homemade pizza.
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I’m a no cooked basil fan . It turns weird to me .
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really! it was great in the other tomato pie. so not in curries, thai basil chicken, nada?
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Roasted peppers, tomato, and cheeses, and stuff.
Mostly a note to self; The peppers and tomatoes are from the garden; the peppers and some of the tomatoes simply roasted, and some of the tomatoes are my favorite Hyderabadi tomato chutney. The cheese is a bit of Bellweather Farms ricotta, but mostly some fontina and some emmantal that I think I bought for grilled cheese. Interesting to me, how it kept its shape. Looks like French fries on top!
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Oh no! Although I don’t see the logic.
