Picture Thread: What's For Dinner?

[Baz]

Originally Posted by Shaun @ Tru6

You inspired me Baz. Left it whole, about an hour and a half at 350F. I just scooped some butter, scooped out some squash, sprinkled some salt and it was a heaven! I had forgotten how simple and wonderful butternut squash can be, bursting with flavor, made creamy with the butter. Thanks!

Very nice, Shaun! It's that time of year for squash, isn't it?

One thing I found out is it does take a lot of time to get these things cooked enough to eat. That video I posted was way off with their 30 minutes. I ended up like you at about 1.5 hours....even with it cut in half!

BTW...I put a little maple syrup on some of mine and while super sweet it was delicious.

I'm picking one up for my Mom tomorrow.

[Baz]

^^^ Looks delicious, Peter!

You guys and your squash....got me fired up! I picked these up tonight on the way home. Mom gets first pick......and then I go to work.....



Top: Buttercup & Acorn
Bottom: Butternut & Orangetti

[Starless]

I saw a couple of paella photos. Here's mine, made on an open fire and the way my grandmother taught me to make it. This is paella Valenciana.

[Shaun @ Tru6]

I grew up in Haddam and had relatives in Simsbury we'd visit. And it's not very far from Boston now, that looks amazing, when can I come down?

[Shaun @ Tru6]

Originally Posted by TimT

My pizza game is getting much better, 00 flour, San Marzanos, Fresh Mozz ( dried a little so it doesn't release its moisture while the 'za cooks) and Basil... cooked at around 800F... really really good..

Tim, your pizzas look so delicious! What recipe do you use for dough?


I wish we could all get together and cook sometime, over a whole weekend, pure gluttony.

[wdfifteen]

Originally Posted by Baz

Very nice, Shaun! It's that time of year for squash, isn't it?
p

It does feel more “squashy” when the leaves start to turn. We grew about 30 pounds of acorn and butternut squash this year. It will last into January and beyond in our long term storage refrigerator (kept at 45 degrees). Our dogs and chickens love squash too.

[TimT]

What recipe do you use for dough?

Its simple, just three ingredients.... well four including the water.. Good flour, yeast, salt, water. By good flour I mean a Caputo 00, or even a 00 from Anson Mills. 65-85% hydration by feel.. Sometimes I use the no-knead method, others times I'll knead in my stand mixer for 10 mins.. Always a long fermentation... never use the dough the day you make it.. second day might be ok, third and fourth are where the dough really gets a good flavor, and is easy to stretch.

[Shaun @ Tru6]

That's what I'm talking about, thanks. What about the yeast? Aren't there all kinds of yeast?

[TimT]

What about the yeast? Aren't there all kinds of yeast?

Like a bazillion different

I usually use what you get in the supermarket... Fleischmanns yeast is sold in the NY Metro area... I've tried some yeast from Italy and cant discern a difference..

With the long fermentation, I don't think it matters if you use rapid rise, or regular...

[Shaun @ Tru6]

Cool, thanks.

[Starless]

Originally Posted by Shaun @ Tru6

I grew up in Haddam and had relatives in Simsbury we'd visit. And it's not very far from Boston now, that looks amazing, when can I come down?

We don't have an outdoors fireplace, yet. We made this over a friends house in Coventry. Still not far from Boston!

[BRPORSCHE]

Anyone sous vide a 2 inch pork chop? Going to try my luck with one this weekend using my anova. I like the cooler idea.

[TimT]

I haven't done a 2" pork chop in sous vide, have have done a 2" NY strip... it turned out fantastic.

The cooler I already had on hand, I use it to mash grain for home brewing, so I figured I could use it to sous vide also..

Its insulated.. the circulator doesn't cycle as, often to maintain temp.. With the lid on you don't lose water during long cooks...

[JJ 911SC]

Tourtière with mashed potato.

Old French Canadian dish that is traditionaly serve during the 'Réveillon" (late meal on Christmas eve).

Lots of different versions, venison and meat are the most popular. My wife (the Anglo in the family ) does an excellent meat mix version; Beef, Pork and Veal which is my preferred version.

Usually top with gravy or ketchup.

https://www.thecanadianencyclopedia.ca/en/article/tourtiere

[Shaun @ Tru6]

My homage to Howard's Famous Bacon & Avocado Burgers in LA. Happened upon this little place years ago, good burgers, felt like I was transported to early 70s California. If I could ever travel back in time, it would be to 50s-70s California. I'd spend the rest of life there and then.

Burger, cheddar, bacon, guacamole, lettuce, tomato, butter-griddled bun. Should have worn latex gloves while eating. So tasty!

[Gogar]

Fried Panko shrimp in sambal, honey, and mayo.

Not authentic but yummy chicken stir-fry thing

[Shaun @ Tru6]

That looks really good, I've always wanted to try honey walnut shrimp.

[Shaun @ Tru6]

Butter delivery vehicle

[Shaun @ Tru6]

This turned out better than expected. And could be better still with a carror-rice wine vinegar salad on top of it all.

Korean BBQ beef and noodles with napa cabbage on a toasted bun with sriracha mayo.

[VincentVega]

That looks good, well done. Had some bibimbop last night, love the hot pot.