What's For Dinner?

Ron... I have had my best luck in my 14" Lodge cast iron wok. I think the shape, size (volume wok >> volume nuts) & large heat capacity of CI all help the final result. I use a wooden spoon and wooden spatula to move things around, and try to keep it constantly


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Sautéed chard. Ditto for onions. For pizza, severe thunderstorms willing.

This recipe...

https://cooking.nytimes.com/recipes/1013541-pizza-with-caramelized-onions-ricotta-and-chard

T

 

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OK, crazy line of thunderstorms finally went through DFW. Had to cancel outdoor pizza making.

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Rolling out the dough. Dough is courtesy of the good folks at Central Market.

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Chard + ricotta + caramelized onions + parmesan. Chard from our garden.

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Plain with red bell peppers. The peppers from the farmers market.

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Pizza #2 after cooking.

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Pizza # 1 after cooking.

Both were good. The chard /ricotta one was excellent, if I say so myself.

T

 

Beef tacos excellent for my efforts but not as good as my Mexican friends................ I'm going to buy pizza dough and make calzone's. The only place that makes them here is Pizza Hut and they don't put sauce in them. Just cheese and meat. They are not very good. I might even dig out the deep friar and fry them.

 

I love calzones, panzerotti, Stromboli ^^^ hard to find around here too.


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Tomorrow night though I'll be eating at the best Japanese restaurant in Vancouver. Family friend is a chef and Japanese, she said its the best Japanese food she has had at a restaurant. My brothers former roommate and still best friend is also Japanese and his family thinks its the best too. I think their secret is they are walking distance to the fishing fleet. Salmon sashimi is to die for there.

 

Pics!!! [emoji2]
T

 

I'll try...…. I'm excited. The restaurant is a haul from my house. At least an hour drive. Takes me away from the highway, so its country back roads home. Its by far my favorite.

 

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I’m not actually a dry aged fan - but these are all prime from a local butcher that takes care of us-

Nice crust and medium rare plus temp

 

Those steaks look great..... My dinner was awesome. Tuna and salmon sashimi. The salmon was fresh as can be.

 

I did Bison liver yesterday.
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My dad, mother and brother are coming over tonight. Dad and brother are going to watch boxing with me. Moms making beef stroganoff

 

No pics?!? ☹️

Just a hash of leftovers. Chicken, broccoli, onions and bell peppers. A little teriyaki.
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Most exciting. Our first crop of grape tomatoes from the garden! Radishes soon, fingers crossed.
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T

 

Nope.... I cracked the camera dropping my phone. Just haven't replaced it yet...… My case kept coming apart, so I took it off. My phone looks like its gone to war and back.

 

You sound like my wife. [emoji6] I keep encouraging her to apply for a job with one of those labs that does torture tests on electronics until they bust!
T

 

Mine too!
Her worst was two iPhones in one week. Hasn’t broken or lost the third... yet.


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Give it time! I stopped letting her borrow my laptops, since she blue screens them w/in minutes,
and bought her her own laptop. BUT, she gets upset when I cannot un-do whatever she's done in 5 seconds!

For a future dinner. We had a t-storm a few days ago, so a couple of oaks in the neighborhood shucked
some branches. Fuel for the next round of smoking and grilling!
Tonight, it's salmon. Nothing fancy, on the gas grill

T
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Yummy looking. I recall from an earlier post that you said it was less gamey than beef liver? Is that socca bread in the pic? I had some on a cruise ship, it was quite good. It was an Indian restaurant, and they had added some spices to it...T

 

My mother isn't feeling well after grocery shopping. Giving her a break and ordering pizza instead. This place: https://www.panago.com/ I like the beef taco pizza they make or the Philly cheese steak.

 

Hi Tom. Socca bread is right. I usually season it with tarragon and/or rosemary. The bison liver is a little less gamey than beef. Sweeter, not as bitter. Greens are kale, and the corn raw.

Happy eats!

 

I mentioned living in Eastern Washington State. Its a big tree fruit area. When they pruned the tree's, I kept the trimmings for the smoker. Made some great dinners with the various apple, cherry and even pear tree branches. A local restaurant also used the apple wood in their smoking. I miss having the orchards.

 

We have a single, scraggly nectarine tree. I save and dry out the prunings.
Fruit wood pairs well with pork and chicken IMO.

Oak is the classic Texas wood with brisket. We have no oaks on our property, but it's readily available in the neighborhood. Pecan is free, so I use that a good bit.

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Salmon on the gasser. Big piece on the side is for the dog. No spices. I'll portion it out into baggies, freeze some, and top her kibble with it.

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Flaked our salmon, mix with a little mayo, then add wasabi. Put on a tortilla. Sprinkle of Tabasco scorpion.

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I'm starving poppy! [emoji30] Where's my salmon?!?

T

 

Do you make it yourself? From scratch?
I was wondering if you could whip some up with a tortilla maker.
T

 

My brother from the island has a job interview in Vancouver. Unfortunately he wants to stay at my house. My dog (German Shepherd) is not good with strangers. Its going to be a pain to have a house guest...….. I'll probably take him for sushi. Or steaks at the best steakhouse in my town. Haven't decided yet.

 

I do make the batter from Bob’s Red Mill Garbanzo flour mixed with an equal amount of water, and add salt or seasoning and adjust to make a thin flowable batter. I typically try to make it thinner than a pancake batter. After mixing the batter, it sits to absorb for a half hour or more, even storing in a jar in fridge as a bulk preparation for future meals. It is poured onto the hot oiled skillet then tilted to spread thinly. There may be other ways of preparing that I don't know of.

However, I’m not sure how it could be done with a tortilla maker. I've tried a press a couple times with masa and never got the nack for it......they fall apart on me. A masa mix is more doughy, maybe from the corn gluten? I haven't tried it, but figure it wouldn't ball up well in order to use the press for forming tortillas. I may experiment one day, though.

Oh yeah, almost forgot.....I read on the watermelon seed bag that they are a popular middle eastern snack.