What's For Dinner?

That's awesome. Definitely does not look near 100. She's seen some **** in her life!

 

She stopped driving at 101 after having covid-but she lost an older sib from the 1918 Spanish flu pandemic!

 

I haven't eaten dinners worthy of being posted for the last few months. Tonight is grilled cheese and tomato soup. See very boring.......... My great-aunt is 103 and will be 104 soon. She doesn't cook because she lives in an old folks home. But she does go out bowling every week.

 

your aunt is my hero

 

What type of type of tortillas did she use? My wife and I like the small, like 25 calorie, street truck size corn ones. a little avocado oil in a hot pan, flip after 20 seconds or so, repeat and pull. works pretty good and easy. Fish (cod is my fave) tacos are the best. I do mine with shredded cabbage, cilantro, sour cream, sliced serranos, shallots, etc

 

I think it was a small corn one, but she didn’t heat them so they were kind of mushy from the start. She did something very close to your recipe, same with cod, good stuff. Next time we’ll try the heat trick.

 

I'd add that many of the places around here will use two of the small corn tortillas to give you an extra margin of safety with respect to fillings. Also, using the smaller ones affords the option of shoving the whole thing in your pie hole if fragmentation starts to rear its ugly head! Unless it's straight fresh, w/ corn tortillas we'll either do what BrettC does, or will cover with a wet/damp - but not sopping - paper towel and zap for about 10 sec in the microwave. If you don't have one, a cheap styrofoam tortilla holder is a good investment...T

 

Costco and a ribeye pack. Tons of leftovers plus two more to cook. Damn time change and grilling in the dark. Good thing for led lights!

Image Unavailable, Please Login

 

Picked up this dual fuel outdoor pizza oven; propane or pellets/lump charcoal. Used propane on this run and it took my pizzas to another level vs the stone on the gas grill. Will try lump coals next time for a smokey aroma/flavor. If I can get that, I won’t need Ken’s Artisan Pizza anymore

Slightly burned 1st pie and crust stayed soft. Cooked in about a minute. I reduced the temperature to around 650 and cooked the next pie for 3 minutes vs 60 seconds. The stone rotator knob came in handy! Almost perfection. Just needed the wood smoke aroma…

And no, I didn’t make the pizzas I’ve the house

Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login

 

Yumbo! Where do you put the pellets /lump if you go that route?

T

 

Two screws hold in the propane burner unit in the back. Remove the burner and insert the pellet/coal tray included with the oven (Amazon pic below). That's our next experiment.

The knob underneath the oven turns the pizza stone. I think that's a game changer. No need to rotate the pie with the peel.

Image Unavailable, Please Login

 

Very cool. Especially the stone turning option.

Another fall weekend, this time a harvest supper in Hood, Texas. Food good, desserts excellent. The yams were fabulous. The slaw had ramen noodles in it for extra crunch! Great idea.

Image Unavailable, Please Login

T

 

Image Unavailable, Please Login
Image Unavailable, Please Login

Ramen and pho broth recipes seem to be either near instant affairs or multi-day ordeals with not much in between. So, I have up and made my own. Short ribs on special, so I used those. Grilled them first on the gasser, no herbs or spices. Then separated the meat from the bones, leaving some meat on the bones. Simmered for about 4 hours the bones, two chiltepin peppers, a couple of cloves of garlic, soy sauce and a few slices of ginger? Cooked some fresh ramen noodles. Mixed it up. Added veggies and topped with jalapeños.

T

 

Made from scratch (2-3 hours cooking time) Kare-Kare, Filipino peanut oxtail stew with eggplants, stringbeans..

Image Unavailable, Please Login Image Unavailable, Please Login

 

That looks ridiculously good!

 

yes, it really does....love Thai food

 

this one at Amazon? Hmmm. isn't working the paste...not sure why

 

Pizza Oven, Obqer Portable Outdoor Pizza and Grill Oven Gas, Wood Fired Pizza Maker Stainless Steel Foldable Pizza Ovens with Gas Burner, Pizzas Peel, Stone,Scoop,Carry Cover Bag (Black)
$249.00

Or $41.50 /mo (6 mo).
Select from 2 plans
Brand Obqer
Color Black
Product Dimensions 19.6"D x 16.5"W x 26.7"H
Control Type Knob
Included Components Carry Bag

 

Thinking getting one of these units to see if I really use it enough. Good price too. Have you had any units before? Arizonaitalian has had a few I think . Chime in?

 

OK. That's a sign from the foodie gods! I was just looking at recipes for West African groundnut (AKA peanut) soup.

Is the recipe something like this?

https://rasamalaysia.com/filipino-kare-kare-ox-tail-and-peanut-stew/

Do you use fresh peanuts? No sugar added peanut butter?

Thanks. That dish looks amazing...T

 

Yes, that's the brand.

The above info is for the 13" oven.

I wanted a larger cooking surface and went with the 16" oven (22.4 x 19.3 x 28.4 inches). It's currently on sale for $349.99 - $20.00 coupon.

I wanted to test something at a more affordable price. If I didn't like it, my nephew would be the new oven owner

Ooni now has models using different fuels: propane, pellet, or lump charcoal. Several times higher in price.

This Bertello is interesting in that it uses both propane and wood simultaneously for the wood smoke flavor...

Image Unavailable, Please Login

 

Chicken sandwich and fries from Burger King last night. Was going to be Chinese food. But the Chinese restaurant I like is now closed on Mondays. Burger King is up the street and I was hungry.

 

Tom:

Yes, same recipe in the link. I ground fresh plain peanuts for the base and add as little or as much regular peanut butter to flavor (I don't have/know the exact amount of PB to add, I just add a little at a time and go by taste). Also, the original recipe calls for tripe which I do not use. The trick is getting the oxtail just tender enough but it doesn't fall apart while its in the sauce, but the sauce is the make it or break it component. Let us know how it turns out.

 

My nephew stopped in New Haven for the pizza, and I made the phyllo sausage and cheddar cups.
Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login

 

Read some reviews on this one. wood plus gas sounds great. complaining about burning pies and too hot. Plus, the rotating knob is a cool feature no?