Thread: What's for dinner tonight?

Originally Posted by NightTrainLayne

Tonight? Isn't bolognese an all day/several hours long kind of cook?

I started cooking not long after posting this - it was around 3-4 hours of prep/cook time. I was happy with how it turned out... Ideally it's a weekend dish when you can let it go even longer!

Originally Posted by Davii

Going to Kuma’s Corner in Chicago as soon as I land. Tremendous burgers.

Can I request a current review on Kuma's Corner?

I'm going to be in Chicago for the weekend, and looking for fun spots. However, recent reviews online on Kuma's were not encouraging. . . as though they've taken a turn for the worse post-pandemic.

Finally got around to using the air fryer that's been sitting on my counter forever. I'm having falafel and roasted red pepper hummus, carrots and cukes with tzatziki, olives, feta, and pita chips. Delicious. I'll probably do some kind of cauliflower or veggie fries next.

I see so many individuals wanting to cook a gumbo with okra. Remember, you have to smother (cook down) the okra in a touch of vinegar & tomato sauce to rid the slim.

Originally Posted by Nomad

I see so many individuals wanting to cook a gumbo with okra. Remember, you have to smother (cook down) the okra in a touch of vinegar & tomato sauce to rid the slim.

I've never put okra in my gumbo, but I thought that was the reason to put it in. That the "slime" essentially was a thickening agent to thicken it up.

https://iberiachamber.org/news/west-...bo-phebe-hayes

I do always use file` powder.

Originally Posted by NightTrainLayne

I've never put okra in my gumbo, but I thought that was the reason to put it in. That the "slime" essentially was a thickening agent to thicken it up.

https://iberiachamber.org/news/west-...bo-phebe-hayes

I do always use file` powder.

In fairness, Nomad was getting rid of the Slim. Sadly, not tough these days.

Originally Posted by dogfish

Finally got around to using the air fryer that's been sitting on my counter forever. I'm having falafel and roasted red pepper hummus, carrots and cukes with tzatziki, olives, feta, and pita chips. Delicious. I'll probably do some kind of cauliflower or veggie fries next.

Ok, first, all those snack sound delicious.

I have an air fryer, and although convenient, I’m just not a giant fan of it.

I tried to do tacos al pastor in the cast iron skillet. I took a pork tenderloin , well 2 actually and marinated then in orange juice. cumin, ancho chili powder, garlic, apple cider vinegar, 3 chipotles and agave. Threw that in the vitamix and marinated for about 8 hours. My wife made home made tortillas. I sliced the tenderloin super thin before throwing it in the bag with the marinade. They came out okay but nothing like going to a taqueria in Mexico.

We used to go to this place in Playa del Carmen called El Fogón. They had the pork on that vertical spit with a pineapple dripping down on the “trompo”. I would eat like 7 or 8 tacos every time we went. Man I miss that!

Originally Posted by Eddiemac87

Ok, first, all those snack sound delicious.

I have an air fryer, and although convenient, I’m just not a giant fan of it.

overcooked my carrot fries a little, but they were pretty good.

Originally Posted by Slick

I tried to do tacos al pastor in the cast iron skillet. I took a pork tenderloin , well 2 actually and marinated then in orange juice. cumin, ancho chili powder, garlic, apple cider vinegar, 3 chipotles and agave. Threw that in the vitamix and marinated for about 8 hours. My wife made home made tortillas. I sliced the tenderloin super thin before throwing it in the bag with the marinade. They came out okay but nothing like going to a taqueria in Mexico.

We used to go to this place in Playa del Carmen called El Fogón. They had the pork on that vertical spit with a pineapple dripping down on the “trompo”. I would eat like 7 or 8 tacos every time we went. Man I miss that!

Now you're just showing off.

Chicken wings out of the oven. Pretty damned good. Not too greasy! I’ve been eating better lately; need more veggies tho.

I think I cracked the code for the perfect grilled cheese sandwich. It's gonna sound crazy but trust me. This needs to be cooked on a griddle or a cast iron pan.
The ingredients are



Now here's where it gets weird, but trust me.



I can only eat a half of one so I use 2 ritz with cream cheese while a whole sandwich would require 4 Ritz and cream cheese.

I just tried it on a lark and holy shit is it yummy. Also, one key is to put a sauce pan over the first slice of bread while just the cheddar is laid in top, this traps the heat in assuring you get a good melt on the cheese without burning the bread. Just a tip from your local gourmet

Originally Posted by chazoe60

I think I cracked the code for the perfect grilled cheese sandwich.

What function do the Ritz crackers serve in this contraption?

Originally Posted by Hawgdriver

What function do the Ritz crackers serve in this contraption?

It provides crunch and a vehicle for the cream cheese. Some salt too I suppose.

Originally Posted by chazoe60

It provides crunch and a vehicle for the cream cheese. Some salt too I suppose.

So it's like a micro-sandwich within a macro-sandwich?

Does this violate any laws of physics? Or does it generate a circular definition error as far as the term "sandwich"?

Originally Posted by Hawgdriver

So it's like a micro-sandwich within a macro-sandwich?

Does this violate any laws of physics? Or does it generate a circular definition error as far as the term "sandwich"?

I think MO is best qualified to answer this question.