Perpetual "What's for Breakfast/Lunch/Dinner Today" thread

[voralfred]

Homemade pesto, that I can understand.
But how do you prepare homemade linguini?

I regularly peruse this thread. Grnated, Idon't contribute often because I am myself a rather indifferent cook (I do prepare the family meal maybe one time out of 3 or 4, at least twice a week, but I don't really call that "cooking") but I enjoy reading you recipes and sometimes fantasize about trying them myself (the simplest ones, of course). That "back and forth" is maybe limited is a fact, but your cooking passion, Darb, is enough to keep the thread fascinating just by itself, with or without feedback.

[E Pericoloso Sporgersi]

... your cooking passion, Darb, is enough to keep the thread fascinating just by itself, with or without feedback.

Hear! Hear! ...

[MidasKnight]

Same.

She came here looking for something different than this is and her diction was a tad brusque, but I'm sure no harm was intended.

Brad has a passion about cooking all things and EPS has a passion for shocking people.

Yeah, we've got passion.

[logrl]

Wow. Wasn't thinking I would get such a snappy answer. Never said you were "devoid" of anything.

[Darb]

Consider yourself vigorously welcomed.

The snappy tone was largely self deprecating, because as my friends here mentioned, I'm quite passionate about all things culinary. Such schtick doesn't always come across as clearly in written form as it does live and in person. The emoticons help to disambiguate.

Just finished laying down a batch of my sweet-hot red bell pepper jelly.

Alfred: will elaborate on the linguini in a bit. Was standing too long earlier and I need to stretch and do some stim.

[Darb]

Al: I recall posting about pasta making a ways back ... both Italian style, and asian (goyoza/dumplings), but I'm on my cell ATM, so searching is awkward.

Briefly, for italian linguini, you have 2 primary options. First is semolina pasta flour and water. The other is regular flour with eggs. The former is significantly faster, and easier to make, but is not as delicate as the latter. I usually make the former, out of convenience and personal habit (and also cholesterol). Most cookbook authors generally only cover the latter method, probably out of fear of ridicule by their peers, but semolina pasta is quite good.

Basically, you make stiff dough, let it rest (so the flour can finish hydrating and the dough becomes smooth and workable), then you roll it out in stages. I have a large rolling dowel, but some people use a rolling machine. After a sheet of pasta has been rolled out, I'll use the dowel and a large pizza cutter, to rapidly cut into flat ribbon pasta. I usually get it a bit wide and wind up with fetuccini or pappardele (sp?). For greater precision and narrower pasta, you can roll the sheet up and use a very sharp knife to essentially chiffonade it, and then fluff & dust it before the cut edges can stick together.Then you either dry it or pop it in boiling water for a few minutes.

[E Pericoloso Sporgersi]

... EPS has a passion for shocking people.

Another outrageously shocking recipe here.

[Darb]

Al: I recall posting about pasta making a ways back ... both Italian style, and asian (goyoza/dumplings) ...

Just for completeness, some pics of homemade goyoza ...



... and homemade gingered pork-scallop dumplings.

[E Pericoloso Sporgersi]

Chow Show.

Can you guess what I had for dinner, last night?

Yes? You *have* been paying attention.

No? Doesn't matter. I'll tell and show.

The last few weeks I've been grilling things, portioning and stuffing them in the freezer and ending up eating cold cuts.
Now I have a nice assortment of grilled sausages, chicken wings, lamb balls and tiger shrimp, to be heated in the microwave.

Last night I had a little 1-person indoor barbecue party. Grilled meat and shrimp with steamed potatoes and tartar sauce (the shitty shaped white stuff) and a side-dish of spicy cucumber salad.

Spoiler: show

I'll be able to repeat that five or six times over the next couple of months, if my stock of grilled rations lasts that long.

Yum ...

[umsolopagas]

Al: I recall posting about pasta making a ways back ... both Italian style, and asian (goyoza/dumplings), but I'm on my cell ATM, so searching is awkward.

Briefly, for italian linguini, you have 2 primary options. First is semolina pasta flour and water. The other is regular flour with eggs. The former is significantly faster, and easier to make, but is not as delicate as the latter. I usually make the former, out of convenience and personal habit (and also cholesterol). Most cookbook authors generally only cover the latter method, probably out of fear of ridicule by their peers, but semolina pasta is quite good.

Basically, you make stiff dough, let it rest (so the flour can finish hydrating and the dough becomes smooth and workable), then you roll it out in stages. I have a large rolling dowel, but some people use a rolling machine. After a sheet of pasta has been rolled out, I'll use the dowel and a large pizza cutter, to rapidly cut into flat ribbon pasta. I usually get it a bit wide and wind up with fetuccini or pappardele (sp?). For greater precision and narrower pasta, you can roll the sheet up and use a very sharp knife to essentially chiffonade it, and then fluff & dust it before the cut edges can stick together.Then you either dry it or pop it in boiling water for a few minutes.

I think I'll try that one of these days since I've always had a fascination with the relative simplicity of pasta preparation.

[ChoChiyo]

I have been very sick since Saturday morning with a killer sore throat and a horrid head cold.

When sick, I crave the comfort foods of my youth--like home made vanilla pudding with a banana sliced up in it. Or cooked macoroni with butter and salt.

Today, I made a childhood favorite. It sounds disgusting, but it is really good. We never really had a name for it. We just called it "corn stuff."

Basically, it is this:

a pound (or so) of hamburger fried up with onions.
a quart (or so) of corn. You can use whole kernal or cream style, but the best is the home frozen stuff that I make myself.
a can of tomato soup
A couple handfulls of chow mein noodles.

Mix thoroughly and put in a roasting pan for 30-45 minutes, depending on how brown and crunchy you like the top.

Eat and enjoy.

I wasn't immediately healed of my illness after having this for lunch, but I do feel ever so muchbetter tonight than I did last night!

[Kahrey]

For tomorrow (or rather today):

Breakfast - fruit smoothie - probably berries this time and vanilla Greek yogurt.

Lunch - salad - lettuce, spinach, carrot, tomato, anaheim, purple onion, green onion, leftover chicken (it's lemon and dill), and cheese.

Dinner - turkey burgers and sautéed spinach.