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Post by pantsgoblin on Sept 9, 2024 15:07:25 GMT -5
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Post by Pedantic Editor Type on Sept 12, 2024 8:47:27 GMT -5
While I certainly have other options, I have realized that a peanut butter sandwich/toast on whole wheat is a pretty damn good breakfast, in terms of protein, fiber and being fairly low in sugar.
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LazBro
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Post by LazBro on Sept 16, 2024 7:36:33 GMT -5
Not feeling utterly despondent this week. So that's something, I guess.
Sunday: Tandoori-style chicken on charcoal, basmati rice, homemade flatbread. The boy, who must be going through a growth spurt because he's a bottomless pit lately, ate a fair bit of chicken.
Monday: I've settled into a Monday pasta night routine these last few months. I feel better about it now that both of my kids will eat tomato sauce, and it's not just a buttered noodle night. Anyway, this time going for the classic spaghetti and meatballs, with my last batch of balls out of the freezer.
Tuesday: Chicken wings, choice of dry-rubbed or buffalo, with homemade buttermilk-blue cheese dressing, carrot sticks, and french fries. I'll start these low on my pellet grill to get some smoke flavor and render the fat and skin a little, then finish hot and fast to crisp up. Baking power-corn starch trick for sure.
Wednesday: Steak and mushroom fajitas on the griddle with all the fixin's.
Thursday: ? ? ?
Friday: Waffles, bacon, fruit.
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Post by Pedantic Editor Type on Sept 16, 2024 8:15:09 GMT -5
It's an oddball week for me.
Sunday: deli chicken sliders
Monday: buffalo chicken mac n cheese
Tuesday: I'm having drinks/dinner with a work friend who will be in town
Wednesday: Mexican lasagna
Thursday: I have an all-creative team dinner for work
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Post by Liz n Dicksgiving on Sept 16, 2024 8:25:28 GMT -5
Food, huh? Again? (The truth is that I was out this past Saturday and now it's thrown me all off. For some reason I'm having one of those "my routine got messed up (very mildly) and now I can't recover from it!" moments. Like... WHAT DO I EVEN DO TO FEED MY FAMILY? I HAVE NO IDEA ANYMORE!)
Monday: Got the first butternut squash from ye olde farmshares. So Boomer and I will have roasted butternut and some sauteed kale, with feta and a hickory vinaigrette. And the last of the summer's peaches for dessert.
Tuesday: We never did get around to trying the Thai place after Hugs finally relented and said we could. So this week we're doing it, dammit! (The reason we didn't a few weeks ago when I first thought we'd get to was that I went to order and discovered they don't do online ordering. And our plans that evening demanded a certain amount of plan-ahead precision, so we didn't want to have to get a call-the-order-in dinner instead of a pick-the-time-for-pickup-online one. I'm sure I could have asked for a specific time for pickup if I'd called, but ugh, I don't want to talk on the telephone with anyone!)
Wednesday: Hugs's favorite leftovers lunch is when I make chicken fingers, so we'll have that as a treat this week. I'll say here, aspirationally, that we'll have mashed potatoes with it, but I know myself well enough to admit it'll end up being lazy roasted ones instead.
Thursday: Jesus Christ, how many days even are there in a week?! And I have to think of something for ALL of them?? (Maybe we'll go pork chops here. I don't know. Don't hold me to this.)
Friday: Pancakes!
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LazBro
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Post by LazBro on Sept 19, 2024 13:20:02 GMT -5
I may have ... uhhhh .... I may have got a new toy... |
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Post by Liz n Dicksgiving on Sept 20, 2024 8:12:13 GMT -5
I may have ... uhhhh .... I may have got a new toy... That's super-exciting!!! I can't wait to hear how it works out for you! I have a friend who does homemade pizzas every Friday night, and she got one a while back. I'm excited to hear how your journey goes with it, too! |
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Baron von Costume
TI Forumite
Like an iron maiden made of pillows... the punishment is decadence!
Posts: 4,683
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Post by Baron von Costume on Sept 20, 2024 9:53:38 GMT -5
Look forward to a review as well. I don't think I really have a place I could put it with my current setup but I'm always tempted.
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Post by Liz n Dicksgiving on Sept 20, 2024 13:23:16 GMT -5
My beloved DiGiorno OG Rising Crust pepperoni pizza seems to have changed its formula, and the crust is now nowhere near as good as it used to be. So Hugs and I have ventured forth into trying different options from the shockingly meager frozen pizza offerings at my lame grocery store. So far I can report that the DiGiorno Detroit Style pepperoni pizza is WAY WAY WAY better than it has any right to be. And the Crav'n brand rising-crust pepperoni pizza, which I just ate for lunch, is wretched. I give the former 100 stars out of 5, and the latter 1 star out of 5 (because I still managed to house nearly half of the pizza, so it's not literally inedible...).
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Post by Pedantic Editor Type on Sept 20, 2024 13:55:11 GMT -5
I got TWBE the Screamin Sicilian Detroit Style last weekend, and he reported it was pretty good. The best frozen Detroit style I've had SO far is Outsiders, but we can't FIND that anymore. The DiGiorno was really good you say?
Also I am making nanaimo bars for the first time and it's... a process. I get that "no bake" is appealing to some people but TBH it's way less complicated to make most baked goods! (It's the decorating that gets you.)
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Post by Liz n Dicksgiving on Sept 20, 2024 14:43:21 GMT -5
I got TWBE the Screamin Sicilian Detroit Style last weekend, and he reported it was pretty good. The best frozen Detroit style I've had SO far is Outsiders, but we can't FIND that anymore. The DiGiorno was really good you say? Also I am making nanaimo bars for the first time and it's... a process. I get that "no bake" is appealing to some people but TBH it's way less complicated to make most baked goods! (It's the decorating that gets you.) YMMV, but the DiGiorno Detroit-style hit me in the right place.  I've never seen a Detroit-style pizza in my freezer aisle before (I can't stress enough how lame my grocery store is), so I'm sure I won't ever be able to find it in there again. And I tip my cap to you with the nanaimo bars. I feel like I keep thinking, "Oooh, I bet those are good!" and then look at how to make them and go, "Welp, I'll never know." You are so right that no-bake desserts are often way more time-consuming! (Update: I just consulted a recipe again and see coconut. I guess it's for the best that I'm too lazy to make no-bake desserts!) |
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Post by Pedantic Editor Type on Sept 20, 2024 15:11:59 GMT -5
I got TWBE the Screamin Sicilian Detroit Style last weekend, and he reported it was pretty good. The best frozen Detroit style I've had SO far is Outsiders, but we can't FIND that anymore. The DiGiorno was really good you say? Also I am making nanaimo bars for the first time and it's... a process. I get that "no bake" is appealing to some people but TBH it's way less complicated to make most baked goods! (It's the decorating that gets you.) YMMV, but the DiGiorno Detroit-style hit me in the right place. I've never seen a Detroit-style pizza in my freezer aisle before (I can't stress enough how lame my grocery store is), so I'm sure I won't ever be able to find it in there again. And I tip my cap to you with the nanaimo bars. I feel like I keep thinking, "Oooh, I bet those are good!" and then look at how to make them and go, "Welp, I'll never know." You are so right that no-bake desserts are often way more time-consuming! (Update: I just consulted a recipe again and see coconut. I guess it's for the best that I'm too lazy to make no-bake desserts!) The base does have coconut - after I taste them I will probably come up with ideas for next time, and I feel like you could riff on them without the coconut. Anyway, after three separate steps and dirtying three bowls, multiple measuring cups and three spatulas, I have finally put the last layer on and they're in the fridge. |
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Post by Pedantic Editor Type on Sept 23, 2024 7:59:52 GMT -5
The Nanaimo Bars were good! You could leave out the coconut, I think, and just add more nuts or graham crumbs if it needed it to be less wet. But it also doesn't taste strongly of coconut to me. The custard filling really works well in conjunction with the layers, but on its own it was odd - essentially buttercream with pudding mix, a bit grainy but with nice flavor. And the recipe I was following seemed confused about ganache, which is really supposed to be chocolate + heavy cream, but it called for butter. So, I melted the butter and chocolate together as directed, but it was stiff and not very creamy.... so I stirred in about a tablespoon of half and half and wouldn't you know it, smooth and spreadable.
Overall, though, the combination of ingredients is very pleasant, I will say.
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Post by Liz n Dicksgiving on Sept 23, 2024 8:40:10 GMT -5
Food for another week!
Monday: I boiled up some potatoes to put into our pasties for last night's dinner, and as usual had no idea how much potato was too much. So I've got some leftovers. I think those'll go nicely in a frittata with some kale.
Tuesday: Big-box-store errand night, so we'll get burritos.
Wednesday: I would love to get one last heirloom-tomato BLT dinner in this season, so this is probably the day for it.
Thursday: We'll be out on Saturday night, so maybe I'll do our Saturday pasta tonight. Fennel's back in the farm market, and my stupid garden is finally giving me peppers again, so we've got all the makings of our favorite fennel-cubanelle pasta with sweet Italian sausage.
Friday: Pancakes in the game room.
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Post by Pedantic Editor Type on Sept 23, 2024 9:51:22 GMT -5
So. Food.
Sunday: Leftovers from a busy weekend
Monday: Potato flatbread
Tuesday: Out for burgers for TWBE's birthday
Wednesday: Mexican lasagna, a holdover from last week
Thursday: Chili, because it's fall
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LazBro
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Post by LazBro on Sept 23, 2024 11:27:37 GMT -5
I'll return with a full report after a few more sessions when I have my eye in a little better, but last night's inaugural run of the new outdoor pizza oven went pretty well. Pictures after the jump. The brand, Ooni, has an app with recipes, a dough caluclator, etc., and I went with their NY-Style Cheese Pie recipe, opting to split the dough into three 10-inch pies rather than two 16-inch pies. Most beginner's guides I've read recommend starting with smaller pizzas and working up to the 16-inch. As far as forming the pizzas, I thought everything went well procedurally. The 60% hydration dough is BY FAR the easiest to shape pizza dough I've worked with. Stretched to the desired width without complaint, and no spring back. I didn't manage any perfect circles (I've always been terrible at shaping ... well, anything really), but I didn't make monstrosities either. Flavor was good, but the undercarriage was soft. Too soft. I also need to hold back on the cheese. I've been researching recommendations from the Ooni crowd to achieve a crispier bottom crust, and I'll put what I've learned into action the next go round. Fun to use. Two cheese pizzas and one half-pepperoni, half-sausage pizza. |
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LazBro
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Post by LazBro on Sept 23, 2024 11:37:56 GMT -5
And for eating this week... Monday: Skillet chicken thighs in a caper-shallot sauce, with roasted Brussels sprouts, corn on the cob, and - finally making their return - butter swim biscuits. I'm pondering doing the Brussels in the pizza oven, because cabbage can really shine with a high-heat roast like that ... but then again, my indoor oven will already be 450°F for the biscuits, so I might save the propane and just do this meal inside. The Ooni and I will have plenty of time.
Tuesday: Pasta night. Choice of tomato sauce or buttery mushrooms and garlic, with green onion. Salad. I will be using the pizza oven here though, because I bought some of my store's fresh pizza dough, and I want to make a flat bread or maybe cheesy bread to enjoy with pasta night.
Wednesday: Breakfast on the griddle. Pancakes, bacon, home fries, and a side of pintos for me. Can't remember if I have any sausage or chorizo in the freezer, but if I do, it's coming out.
Thursday: My daughter's 11th birthday. Due to other evening obligations, we can't go out for her dinner, at least not on the day, so instead I'll make her favorite food: Kraft mac-n-cheese. I used to make this a lot, but ever since her brother decided he didn't like it, it's kind of fallen off. She'll be excited.
Friday: Really not sure. Not waffles, cuz we're doing pancakes two days earlier. Normally this would be carry-out pizza night, but do I want to carry out, or do I want to make? |
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Post by Liz n Dicksgiving on Sept 23, 2024 14:58:04 GMT -5
Friday: Really not sure. Not waffles, cuz we're doing pancakes two days earlier. Normally this would be carry-out pizza night, but do I want to carry out, or do I want to make?
Make. You definitely want to make. Those pizzas look really good, even if you insist that they need more practice! What an exciting toy! |
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LazBro
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Post by LazBro on Sept 24, 2024 7:47:22 GMT -5
Friday: Really not sure. Not waffles, cuz we're doing pancakes two days earlier. Normally this would be carry-out pizza night, but do I want to carry out, or do I want to make?
Make. You definitely want to make. Those pizzas look really good, even if you insist that they need more practice! What an exciting toy! I think I will. And honestly, that crust was so easy to work with, I think I'm going to go ahead and do the 16" pies. Less total to cook, and the slices feel more substantial. More New York-y. |
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LazBro
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Post by LazBro on Sept 24, 2024 7:59:24 GMT -5
And for eating this week... I've made these twice now and really can't recommend them enough. Really easy and honestly a fool proof way to turn out fluffy buttermilk biscuits. And these are for sure the fluffy style. Essentially it's a drop biscuit you cook all as one casserole sized mass in a bath of hot butter. There's no flake or layering here, though the edges and top can get gloriously crispy. Very beautiful too. My pan yesterday looked pretty much exactly like the picture at the link.
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Post by 🐍 cahusserole 🐍 on Sept 24, 2024 12:46:47 GMT -5
Make. You definitely want to make. Those pizzas look really good, even if you insist that they need more practice! What an exciting toy! I think I will. And honestly, that crust was so easy to work with, I think I'm going to go ahead and do the 16" pies. Less total to cook, and the slices feel more substantial. More New York-y. Those are way more circle-y than any pizza I've ever made. Bravo! |
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LazBro
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Post by LazBro on Sept 24, 2024 12:57:03 GMT -5
I think I will. And honestly, that crust was so easy to work with, I think I'm going to go ahead and do the 16" pies. Less total to cook, and the slices feel more substantial. More New York-y. Those are way more circle-y than any pizza I've ever made. Bravo! Haha, one of the good things about pizza that the restaurant industry has taught us, is that if you screw up the shape too bad, you can just call it "flatbread" and no one will care. |
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Post by Prole Hole on Sept 26, 2024 4:44:48 GMT -5
I'll return with a full report after a few more sessions when I have my eye in a little better, but last night's inaugural run of the new outdoor pizza oven went pretty well. Pictures after the jump. The brand, Ooni, has an app with recipes, a dough caluclator, etc., and I went with their NY-Style Cheese Pie recipe, opting to split the dough into three 10-inch pies rather than two 16-inch pies. Most beginner's guides I've read recommend starting with smaller pizzas and working up to the 16-inch. As far as forming the pizzas, I thought everything went well procedurally. The 60% hydration dough is BY FAR the easiest to shape pizza dough I've worked with. Stretched to the desired width without complaint, and no spring back. I didn't manage any perfect circles (I've always been terrible at shaping ... well, anything really), but I didn't make monstrosities either. Flavor was good, but the undercarriage was soft. Too soft. I also need to hold back on the cheese. I've been researching recommendations from the Ooni crowd to achieve a crispier bottom crust, and I'll put what I've learned into action the next go round. Fun to use. Two cheese pizzas and one half-pepperoni, half-sausage pizza. Ooni offered me a job once, a couple of years before the pandemic. I turned it down because the salary was too low but they seemed like a decent company to work for. |
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Post by Powerthirteen on Sept 26, 2024 16:35:44 GMT -5
I'll return with a full report after a few more sessions when I have my eye in a little better, but last night's inaugural run of the new outdoor pizza oven went pretty well. Pictures after the jump. The brand, Ooni, has an app with recipes, a dough caluclator, etc., and I went with their NY-Style Cheese Pie recipe, opting to split the dough into three 10-inch pies rather than two 16-inch pies. Most beginner's guides I've read recommend starting with smaller pizzas and working up to the 16-inch. As far as forming the pizzas, I thought everything went well procedurally. The 60% hydration dough is BY FAR the easiest to shape pizza dough I've worked with. Stretched to the desired width without complaint, and no spring back. I didn't manage any perfect circles (I've always been terrible at shaping ... well, anything really), but I didn't make monstrosities either. Flavor was good, but the undercarriage was soft. Too soft. I also need to hold back on the cheese. I've been researching recommendations from the Ooni crowd to achieve a crispier bottom crust, and I'll put what I've learned into action the next go round. Fun to use.
I am extremely likely to include one of these in the final form of my outdoor space, they are so tempting. |
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Post by Prole Hole on Sept 27, 2024 3:42:40 GMT -5
Any tripe lovers in? I've never had it but have vivid memories of my parents telling me how much they despised it growing up in post-war rationing-still-in-place Britain but my fella's just got some in and insists it's absolutely delicious. He's very fond of offal, sweetbreads, brains, that kind of thing and I'm rather trepidatious about the whole experience.
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Post by Ben Grimm on Sept 27, 2024 6:21:22 GMT -5
Any tripe lovers in? I've never had it but have vivid memories of my parents telling me how much they despised it growing up in post-war rationing-still-in-place Britain but my fella's just got some in and insists it's absolutely delicious. He's very fond of offal, sweetbreads, brains, that kind of thing and I'm rather trepidatious about the whole experience. I quite like it when it's prepared well. There's an Asian fusion place nearby that does a Dim Sum lunch on Saturdays and has a tripe, tendon, and beef flank in chili sauce, there's a taco truck that does tripe tacos, and there's an Indonesian restaurant that serves it in a few dishes. Love all of them. |
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LazBro
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Post by LazBro on Sept 27, 2024 7:21:01 GMT -5
Any tripe lovers in? I've never had it but have vivid memories of my parents telling me how much they despised it growing up in post-war rationing-still-in-place Britain but my fella's just got some in and insists it's absolutely delicious. He's very fond of offal, sweetbreads, brains, that kind of thing and I'm rather trepidatious about the whole experience. Admittedly my opportunities to have it have been few, but I've always liked it when I have. I also like sweetbreads, liver, hearts, etc. Haven't had brains yet.
I've always had tripe in a Mexican context. I love it in the soup Menudo, as long as the chunks aren't too big, because the squishy chewiness, while pleasant in small bites, can become too much for me real fast. And a taco joint nearby serves crispy tripe that they first braise to tenderness, then crisp up on the griddle. That stuff's fantastic. Dang, I might go get me some today.
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Post by 🐍 cahusserole 🐍 on Sept 27, 2024 11:03:06 GMT -5
Any tripe lovers in? I've never had it but have vivid memories of my parents telling me how much they despised it growing up in post-war rationing-still-in-place Britain but my fella's just got some in and insists it's absolutely delicious. He's very fond of offal, sweetbreads, brains, that kind of thing and I'm rather trepidatious about the whole experience. My mom has a similar hatred of spam and can't understand when I tell her that musubi is delicious. She's like why would you ever eat that voluntarily. I love tripitas tacos, which I'm not sure are actually tripe, I think they might be small intestine? They look like fried little tubes. They're amazing, but they don't work in burritos or any format where they are enclosed. You want the crispiness. I might get some tomorrow since we'll be near my favorite taqueria (gas station tacos!). |
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Post by Liz n Dicksgiving on Sept 30, 2024 8:49:20 GMT -5
Meal-planning for this week. I have no idea! My week is all turned-around! Hugs normally works the late shift on Mondays, so that's my grocery shopping day and the dinner where Boomer and I eat our vegetables without her. But this week she's working Wednesday night. What gives?? And then to make it worse, I also have my usually-Wednesday workout with our friend/former trainer on Monday, so I can't go to the store today either. I GIVE UP! I have no idea how to live under these conditions!!
Monday: I said last week's raw tomato pasta was our last one of the season, but I grabbed a couple of extra heirloom tomatoes last week at the farm (and they truly are the last ones of the season, so I promise this is it!), need a simple dinner to make tonight that will generate some leftovers, and that sounds like just the ticket.
Tuesday: Something something generate leftovers something something. I don't know, leave me alone! (Also, there's some bacon in the fridge that needs to be used up. So it'll be something something bacon something, too.)
Wednesday: I'm sitting on a spaghetti squash from one of my farm boxes, and I don't really love-love spaghetti squash, but I'll tolerate the odd one here or there. And it seems kind of fun to lean a bit into the shift to fall cooking now, so we'll have that with some garlicky mushrooms.
Thursday: Chili, so I'll be done with next week's lunches going into the weekend! And chili served on egg noodles, no less, to make it super-fun!
Friday: My favorite of our apples was ready for picking this weekend (Ashmead's Kernel), so it'll be the cornerstone of a cheese-plate dinner this week in place of our usual Friday pancakes.
Saturday: I feel like Hugs mentioned something about today being a Game Night with friends, so I guess I'm not cooking?
Sunday: Maybe I'll get super-duper lazy and do baked potatoes with leftover chili. A zero-effort Sunday dinner? Be still my heart!
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LazBro
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Post by LazBro on Sept 30, 2024 8:56:02 GMT -5
Life conspired against me, and I didn't end up cooking Friday - Sunday. Finally back on the grind today.
Monday: Smash burgers on the griddle. Thinking I'll keep classic today: American cheese, pickles, white onion, mustard. For sides I'll do some oven fries, but then also some kind of veggie I can do on the griddle. Maybe just a simple sauteed broccoli.
Tuesday: It's finally pizza night again. I already made the dough and have that cold fermenting until I need it. I'm going to take what I've learned from last week's pasta night flat breads, on which I achieved a much more satisfying crusty base, and apply it to two 16-inch pies. One cheese, one TBD but probably pepperoni. Maybe pepperoni and one other thing. I could really go for a pepperoni and green olive pizza (a personal fave), but I know the Mrs. likes a pepperoni and goat cheese. Maybe go halfsies?
Wednesday: Pasta night. Spaghetti with meat sauce or buttered. Salad. Bread.
Thursday: ? ? ? (my mind is trending Asian here, maybe chicken teriyaki or bourbon chicken, but we'll see)
Friday: Waffles, bacon, fruit
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I've never seen a Detroit-style pizza in my freezer aisle before (I can't stress enough how lame my grocery store is), so I'm sure I won't ever be able to find it in there again.
