Picture Thread: What's For Dinner?

[john70t]

Originally Posted by vash

best way I can think of to make lettuce delicious.

Cobb Salad.
Or toasted bread, mayo and PB, at least 2" of iceberg in the middle to add volume.

[john70t]

Or dump on bacon. onions, klamata olives, tomatoes, feta, etc until the lettuce disappears.


Just skip the lettuce part.

[mthomas58]

[QUOTE=stevej37;11375583]

Originally Posted by mthomas58

Crispy Shrimp and Spaghetti in a Tasso Cream Sauce



As delicious as that looks...I can only imagine how hectic the prep could be.
Shrimp, sauce, spaghetti, bread...all at once.
Are those capers?

Really wasn't too bad. Made the sauce ahead of time so it all went together quickly as spaghetti, pan seared shrimp and bread all cooked simultaneously. Yes, those are capers which I added to the recipe along with shallots and garlic to the sauce. Outstanding recipe.

https://www.lifesatomato.com/2015/07/21/crispy-shrimp-tasso-sauce/

[stevej37]

^^^ Thanks...I printed the recipe.
I'll definitely try making it sometime!

[wdfifteen]

We had a basic Ohio farm supper last night. Pork steak, wilted lettuce, beans and potato with bacon, and homemade bread. It was a summer time staple when I was a kid.

[wdfifteen]

Originally Posted by vash

best way I can think of to make lettuce delicious.

Looks good!
The best way I know how to make lettuce delicious is to make wilted lettuce. It's seasonal, so the idea that you can only have it in spring and early summer makes it taste better.

[vash]

Originally Posted by wdfifteen

Looks good!
The best way I know how to make lettuce delicious is to make wilted lettuce. It's seasonal, so the idea that you can only have it in spring and early summer makes it taste better.

you wilt it with quick heat? lookks awesome

[wdfifteen]

^^

You need a tender leaf lettuce. Black Seeded Simpson is the only kind of lettuce I've ever seen it made with. Most Midwesterners who have gardens grow it in the spring.
You pick and clean the lettuce and then in a skillet make a concoction of bacon, bacon fat, sugar, and vinegar, plus some spices and pour it over the lettuce. It's awesome.

[javadog]

Made about 4 pounds of Carnitas yesterday. Making them at home, you’ll get vastly better results than what you get at the typical Mexican taco stand.

[Shaun @ Tru6]

Another bastardized frozen pizza with fresh Gulf shrimp and homemade pesto. Could have used more pesto and maybe some of the special CT ricotta. Either way, this was pretty amazing for a frozen pizza.

[javadog]

Fried eggs, cooked in a Turkish style, with some toasted baguette slices:

[javadog]

Tacos arabes:

[mthomas58]

Making Cincinnati Style Chili Cheese Dogs tonight. Smells amazing!

[craigster59]

After the destruction. Burgers, dogs and brats. German cucumber salad, potato salad, sweet potato tots and other stuff.

Man am I full!

[craigster59]

Originally Posted by craigster59

After the destruction. Burgers, dogs and brats. German cucumber salad, potato salad, sweet potato tots and other stuff.

Man am I full!

[Bill Douglas]

Sorry, I didn't take photos.

But, I got a large pork roast and gave it death on the Weber BBQ to brown and glaze the outside. then put it in the slow cooker for about eight hours. I fired in a few baby potatoes and sweet potatoes, and that's fairly much it. I added cracked pepper, but no salt so the dogs could eat it too.

It really was falling apart, pulled pork style. I didn't add any flavouring as I wanted pork flavoured pork instead of chilli or whatever. GF, the dogs and I got two evening's of big meals from it.

And as per the description, the cooking couldn't be easier. Ah, another thing. The roast didn't start to shrink as there was no moisture loss to speak of. So lots of food value to it.

[Shaun @ Tru6]

1/2 roll of paper towel burger. Not much to look at, I know, but it's all in the technique.

I used prime ground beef and let it and some (by some I mean a lot) of Wagyu tallow (beef fat) sit out to warm up at which time I mixed the tallow into the ground beef. I'm thinking it was a 70/30 burger. Wow does that make a difference! One thing I learned is that you want to compact the burger. The one I made, a full half pound, was more loose which made it a handful on the grill. Lots of fire with fat dripping down. To make this awesome burger:

Buttered brioche bun grilled on both sides
Burger grilled, American cheese
lettuce
tomato
dill pickle
red onion
Russian dressing

Grilling the bun and the burger over very high heat proved the way to go. The fat and the prime beef and the char worked perfectly together. Highly recommend mixing tallow into ground beef. You only live once!

[mthomas58]

Cedar planked salmon cooked to internal temp of 145 degrees.

[Shaun @ Tru6]

Chicken parm and the theme of this dish was FRESH. Fresh bucatini with a fresh San Marzano tomato sauce, can't believe my veggie market where they make the pasta as well, had these tomatoes. Ultra simple sauce: tomatoes, garlic, EVOO and basil. It was a beautiful sauce, glad I made it the other day to let it marry. Chicken breast breaded with freshly ground crumbs and fresh, made today, mozzarella with my Mom's freshly made jarred sauce which is so good it could be on the shelves. This and a glass of Chianti was perfect. Between you and me, the pasta and sauce were the stars of the dish. Don't tell my Mom.

[A930Rocket]

Back at the hotel again. Thought I’d try a semi healthy salad from Publix. The dressing I thought was ranch, but as it came out I thought, this looks like mayonnaise.

After having a few bites, I take a look at the clear package of dressing and in small print it says mayo. I didn’t finish it. Who puts a package of mayonnaise in a salad?🤬