What's For Dinner?

Holy carp, Z! Don't electrocute yourself. F-chat needs ya!

Last night was my attempt at recreating grandma's fried spaghetti. The old gal never threw away food. So, when she had leftover spaghetti, she'd mix it with a little more tomato sauce, some ricotta, parmesan and mozz. Then fry it in a ripping hot cast iron skillet, like it was a latke or a pancake! Puts a nice crust and brings out all that burnt cheesy goodness flavor. It was great. My wife has grown to love it.

Alas, with no cast iron (this renovation cannot end soon enough, so I can get back to my own kitchen, cook ware and cooking with fire!), I couldn't get the non-stick skillet hot enough to put a good crust on the friend spaghetti. It was OK, not grandma good, but OK...T

 

Thanks, I'm not much on veggies. I'm happiest with just meat and potatoes!

 

I had a friend who claimed chicken and fish were vegetables! 😃
T

 

Oh MY! Lamb BLISS!

Simply succulent, tender, and incredibly flavorful!!!

Won't post any pictures of a "final presentation," as I'll just be gorging on the stuff & might not make up any kind of a pretty plate.
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I dub thee King of the Internet!! 😃

How'd you sear it up after its day in the sous vide sauna?
T

 

I second that! Unreal.


My buddy got a smoker for his birthday...

He's had chicken, brisket and something else that sounds exciting in there since this morning.

 

A pretty burger that's for sure all at a local pub.
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Same place the night before! It's a smaller mom and pop style bar but the food is awesome.
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Ribs, brisket and chicken were in the smoker for 6 hrs with warstiener in the pot. Amazing.

Macaroni time with ciliegine, cherry tomatoes and a pesto made with walnuts AND pine nuts.

Not pictures is the broccoli rabe, summer slaw and asparagus cakes from Whole Foods. Very delicious.


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A buddy with a smoker is the kind of friend any carnivore needs!
T

 

Where have your travels taken you now, Tamas?
T

 

Tom & Daviday - I'm gonna respectfully decline that "kinghood," but I'll give ya details.

As many others have demonstrated, I used a simple propane torch for the searing. I would SO much rather have/use some other REALLY hot method, such as dangling over a charcoal "chimney starter," but I did the best I could with what I had.

Didn't take pictures (thankfully, because it is NOT pretty,) but I made something between a gravy and a bordelaise sauce with the juice/drippings. I'd call it ugly, because a proper bordelaise has a nice, dark red, translucent look - and a nice glaze texture. I didn't strain anything, so the juice/proteins congealed a bit, and the end result is a muddy looking (though, incredibly tasty) mess.

Viva le Sous Vide!

 

^ can't argue with the results. Great job...T

 

Tom,

I'm just wrapping up a week in Lethbridge Alberta again. Next week has me jumping across the country. Saskatoon to Ottawa between the week.

This month was hectic so I'm excited for a couple of days off at the end of May.

Hope all is well with you as I see the food part is just fine!

 

That is some good looking stuff!

 

I need to invest in a smoker. Seeing these latest comments just reassures this fact.

 

What kind of fresh hell did those come from?? I'm not a fan of asparagus to begin with and putting it in cakes is just wrong.

The meat looked great though.

 

That looks awesome David! Thanks for sharing.

 

I can recommend a Weber Smoky Mountain bullet smoker. Relatively way to use and get great results. A Big Green Egg is another option that allows you to do multiple tasks. Safe travels!
T

 

That's some great observation skills there, Jdubbya. I didn't even notice asparagus cakes among all the discussion of those great looking meats!
T

 

I'm all out of ideas. Both homemade and restaurants!

 

When in doubt, order out!
Pizza!!
T

 

Do it, Z!! Every pic posted looked awesome!
T

 

Wayne? You suck!

Kidding, but damn - all those pictures represent some fine eats!