^^^ Looks to taste great.
My only question is.....How does a person take a bite of a burger that size? :D

Good "problem" to have though! :p

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They do look good.

i’ve been experimenting with how much vegetable I can get into pasta.

My first effort, shown here, is
6 oz raw veg (spinach, cauliflower, or chard), cooked and drained, into blender with
2 med eggs, 1/2 tsp salt, 1 1/2 tsp olive oil, and blended to liquid, then into mixer, adding
1 3/4 to 2 cups all purpose white flour, just as much as needed to make a dough after 20 min of kneading to develop lots of gluten, then rolled and cut into flat noodles using a manual pasta makerhttp://forums.pelicanparts.com/uploa...1673238310.jpg

I paired this with a beef stroganoff

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and the results were excellent. Shown are the spinach and cauliflower pastas, the chard pasta was dark green and perhaps the best. I had some friends who dropped by as testers, and they loved it.

Using the initial (raw) weights, this pasta is about 36% veg, 18% egg, 46% flour. Not exactly like eating vegetables instead of flour, but partway there.

My next effort is to microwave veg (retains the most vitamins and minerals of any cooking method), dehydrate, grind to powder, and sub the resulting dry veg for some part of the flour in the above recipe. Because the veg will lose so much water weight in dehydration, the result should be (using initial raw weights) over 50% veg - potentially well over.

I haven’t yet calculated the nutritional content of the resulting pasta, but am hopeful of creating a pasta that is not too far from eating veggies, while being as tasty as “normal” pasta.

There are “vegetable flours” that hippies use as no-wheat no-gluten substitutes for wheat flour. I am dubious about a 1 for 1 substitution (without gluten, how can the pasta feel right?), and am not sure if the commercial manufacturing process is optimized to retain nutrients (I’m microwaving because many vitamins are water soluble and dehydrating with minimal heat, since some vitamins are heat-sensitive, do the factories take the same care?), but I suppose one could simply buy that stuff and mix it with wheat flour.

:Looking goof Jyl.

And could try with wholemeal flour to make it even healthier.

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This beet pasta was great.

How to make:

Wet stuff

6.0 oz raw beets, diced then cooked in microwave (short cooking w/ no water reduces loss of water-soluble and heat-sensitive vitamins)
3.5 oz eggs (2 med)
0.5 tsp salt
1.5 tsp olive oil

Liquified via 5 sec in blender (Vitamix - short blending reduces oxidation loss of vitamins)

Dry stuff

13.5 oz raw beets (1 jumbo beet), sliced, dehydrated (use low or no heat in the dehydrator for 12-18 hours) then blendered to 1.8 oz beet powder (leave the blender lid on until the beet dust settles down)
8.5 oz white flour, which is 2.25 cup

Knead throughly in mixer, to develop maximum gluten and get dough that while a little soft and on the sticky side, forms a dough ball. Dust with flour and wrap in plastic to refrigerate 1/2 hour.

The resulting dough is 62% beets, by starting raw weight!

It is a little harder to work with than standard pasta dough, being stickier, a little less elastic, and a little more grainy. But with a little flour dusting, it rolled through my pasta machine, requiring just a little more care (I couldn’t skip thickness steps like I do with standard pasta dough), and wide fettucine was easy - thin spaghetti might be harder, and not sure if it will extrude well.

http://forums.pelicanparts.com/uploa...1673499605.jpg

The uncooked noodles are dull dark red-brown, but the cooked noodles are brighter and redder. About 3 minutes cooking at a rolling boil in salted water, using a wooden spoon to gently stir out any clumps.

The 62% beet pasta was very well received. It had the tooth and springyness of fresh pasta, just a bit of sweetness but not a notable ”beety” flavor, held sauce well (here, a garlic-parmesan-olive oil quick sauce), and was just yummy.

Shown here with the 36% spinach pasta from round one of the experiments, and a conventional dry pasta. Looks Italian, no?

It’s cool to stuff your face with pasta and have it actually be > 60% vegetables. I think this process would work with any vegetable - spinach, etc.

A quick stir fry on the Evo grill outside. Beef/onions/shallot/gai lan/rice noodles/shimeji mushrooms. http://forums.pelicanparts.com/uploa...1673525344.jpg
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Very nice!

Cassoulet prep. And now we wait. Can't wait for the duck confit to be ready. The legs are gorgeous!

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And done. Well worth the time and effort, nice with a little too young Chateauneuf-du-Pape that required a full hour in the decanter to be drinkable, but one to buy a few bottles for 2026. Yes, it's a study in tan, but mostly one of richness, complexity and layers from the salt pork to the merguez to the duck confit and so on.


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Very nice, Shaun!

Thanks Baz! Proof tonight that not every excellent dinner needs to be a French country classic. Though super tasty, making chili sauce is definitely too much work. And don't use a spice grinder for the ground beef. Just don't. This and a hazy double IPA was so perfect after a long day.

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I saw that. I could never use induction. You can't see the temperature (see the flame) and I'm pretty sure you can't aggressive move the pan like you can on a cast iron grate.

Made a ribeye tonight with a pan sauce bordelaise (I'm now addicted to having demi glace onhand). I just don't see doing all of it on induction to say nothing of I don't think you can use cast iron on induction cooktop

Bumper crop of zucchini last year,
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Add veggies, garlic, herb de Provence, and mostly dill spices
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This was my third or fourth batch. Freezer full.
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Bake an hour 250 add sausage baked the same in a smaller cast iron near the end.
I'm a little OCD but it is so good.
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I got given a clump of elephant garlic. So I gave it a quick soak in water then put it on with the (bachelor sized) pork roast on the Weber.

Oh, it was amazing.

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Amazingly beautiful day in the 70s all day. Perfect for grilling a ribeye over oak with some garlic potatoes and of course a nice Old Fashioned with Woodford Reserve Double Oaked. Life is good.

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<iframe width="958" height="539" src="https://www.youtube.com/embed/GQC5E50rGQs" title="Prime ribeye grilled over oak" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>

Slow cook chicken thighs half an hour or so on low heat.
Introduce to a hot skillet. Turn halfway.

Add pre-cooked wild rice blend with garlic and cranberries to soak up the juices and finish,
http://forums.pelicanparts.com/uploa...1683523265.jpg

No pics recently...

But I did land a reservation at Le Bernadin for my gf and I in two weeks.

Very cool. I hope you enjoy it.

I’m a really big fan of Eric and what he’s accomplished there.

Falafel and garlic lamb fried in peanut oil with humus
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http://forums.pelicanparts.com/uploa...1683555739.jpg

Just the lamb with cheese spinach dip and guac
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You're in for a treat! When I go I don't order I just tell the waiter (they are the best)
Bring it. They know the menu, You can't go wrong. Have fun!

We were invited to Bern's Steak House in Tampa FL recently. Old school steak house, pretty tasty steak

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Its not dinner...

I treated my girlfriend to lunch at Le Bernardin yesterday...

If any of you are in Manhattan, can score a res.. and want to have dining experience that would be hard to top...

Just do it..

And be prepared to drop some coin...

She ordered items that were an upcharge on the Prix Fixe menu.. yes I had to take a breath

No worries....The service is amazing.. they are there, but you don't know it...If you have a question, Somehow the person who knows steps up and answers...

She Got Caviar

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I went for Octopus..

She had Dover Sole, I had Crispy Black Bass

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The desserts....

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That does look great Tim! I love plate design, one of my favorite parts of being a garde manger.

LB is on the list.

Her view... she commented "That's a lot of caviar" And it was....Larger than a Golf ball...about the size of a Spalding Pinky ;)


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Got a box of goodies from DeBragga, Gloucester old spot ribs, belly, sausage (sweet and hot), Wagyu ground beef, Niman ranch dogs...

I predict some good meals..

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So this is one of times when you find something in the supermarket, picnic shoulder steak, and you buy it just for fun, and then it turns into something amazing, but if you knew how amazing it was going to be, it could have been 10 times better with a little extra planning. Sort of created a Thai inspired dry rub, that was on it the whole day, grill with charcoal so super hot, and it was phenomenal. But if I had made rice flour tortillas and some Thai and Vietnamese fixings (Note that I hate the word fixings but here we are), I could have made the most amazing Thai soft tacos known to man. For another day. No, it doesn't look like much other than meat on a plate, but wow was it good with a Bombay Sapphire gin & tonic.

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Not sure if this thread is working but here goes.

It's warm here and the Wife and I both had the day off. We decided to do a "Biergarten" meal and she made a nice German tomato/onion salad with some tomatoes from the Farmer's Market.

I grilled up some thin pork chops that were marinated overnight to make a Schwenkbraten and a meal similar to what we used to eat in her parents gartenhaus in Bamberg 43 years ago.

Nicht schlecht if I do say so myself.....

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Sous Vide Ribs..

24 hours at 152F, finish on the grill...

Sofa King good..

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No comment on the bier choice? Mine would be a Paulaner hefeweizen (best wheat beer in the entire world)

It's a Hofbrau Munich lager. I prefer Ayinger hefeweizen, unfortunately the only other German bier I had was Schlenkerla rauchbier which isn't as smooth on a hot day. Prost!

I had Dogfish 60 min IPA with my ribs

Despite our best efforts, wife and I caught Covid. Yippee!

Sore throats meant we needed easy eating foods. I made congee. Or Jook. We couldn’t go to store so I had to pantry dive. I made dried scallop and ginger congee w Century eggs.

And then. I made “Swui Daan”. Translate to WATER EGGS. it’s a soft silky savory steamed egg custard.easy dish.

http://forums.pelicanparts.com/uploa...1688785992.jpg
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Two tomato sandwiches with a side of peach.


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We ate there a couple years ago and it was everything we hoped for and more. The food was perfect and so was the service. We try to hit a Michelin star restaurant when we travel and this is easily a top 5 for us.


On a separate note:

Last night I had a hankering for some New Orleans BBQ shrimp so I found a recipe and got busy. It was pretty good but I d had some shrimp left over so I cooked a couple more and reduced the sauce even more with a little more butter. OMG! The second sauce was darker than what’s in the pic and it was so good I was eating it like soup!

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It doesn't have to be fancy gourmet all the time..

A dog with potato salad

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Looks good, Rocket...nice and simple too! :)


Nice, David! SmileWavy


Love it, Tim - and perfect summer fare. Nice pic! ;)

Marinated & grilled steak tips with gochujang butter sauce on pasta. Addictive. Only make one portion of pasta or you will eat both. I made the marinade/sauce extra spicy but the butter mellowed it out perfectly.

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