What are you cooking for dinner this weekend?

[Wisco]

Wisco I know what I'm looking at thanks to my neighbors who are sometimes test subjects of my cooking. They have a similar tray.

According to my friends, my Chana is spot on and my eggplant is pathetic. LOL I'll keep banging away at this. Some of the simplest looking dishes are not easy.

Esteemed Too Tall,

You can obvious buy such a collection of stainless vessels at any decent Indian/Asian market, and my composition is based on my Mother's south Indian heritage. A north Indian dabba will be slightly different set of spices. In the end, it's simply a convenient way to have all the basics at hand for most dishes. Obviously whole spices allow you to easily make roasted or fried whole spices or small batches of ground spices. I also have a small collection of pre-ground "curry powder" mixes my Mom gave to me and periodically refreshes.

Indian cooking is beautiful in its simplicity but also maddening in that I am still working on mastering adjusting taste with my tongue... the biochemist in me wants grams and qty while my mother dumps spices into her hand and says "this much"... while being able to adjust anything as needed. My two best lessons from her are a little more salt is often needed to bring out the heat and yogurt or buttermilk is the best way to cool off your mouth after too much heat.

[dgaddis]

Tri tip, brussel sprouts, and potatoes.

[Too Tall]

D.D. will never suffer from low iron ;) Nice work there bubba. I'm a fan of the Brussel Sprout.

[guido]

I'm a fan of the Brussel Sprout.

I am too. Unfortunately my SO hates them... SAD!

[rwsaunders]

Nothing special on a damp, windy evening...homemade pasta, sauce and bread with some pre-tariff Vino Rosa and garden salad...now we’re all caught up on The Crown.

[dgaddis]

...homemade pasta...

On my list of things to make.

[Ras72]

Made some pasta last night. It wasn't as pretty as Mr. Saunders' but tasty nonetheless.
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Dustin, it's easier than you might think and WAY better than store bought. If you can scramble an egg, you can make pasta.
Major plus to making your own - you can roll and cut the sheets to any desirable X Y Z measure. When I finish rolling mine to my desired thickness, I turn a lasagna dish upside down and cut around the edge.

My left over dough was cut in full sheets and made into lasagna for later in the week.
pasta1.jpg

[Octave]

On my list of things to make.

One of those things that seems so much more daunting than it is. We make a simple homemade pasta once a week. Often, we'll make a double batch, split it in half and throw a ball in the freezer. Or shape it all and stick half in the freezer (or dehydrator). Flour, salt, olive oil, sparkling water. A few minutes of kneading and shape it how you want. If you don't want to buy a roller, orecchiette or strozzapreti are easy go-tos.

Once you get the hang of it, the variations are endless. In the summer, we'll collect wild fennel flowers and roll them into the dough in the rollers before cutting. Once a year, at the holidays, we buy a big truffle and go to town, half shaved into the dough, half with a bit of EVOO in a pan to finish it. Dehydrated, powdered spinach and beets go in the dough when we're feeling extra-virtuous.

Really though, it's a heck of a lot easier than homemade bread.

[dgaddis]

Yeah I'm not at all worried about it being difficult. It does look like something that you need a good bit of space to make it however, and our kitchen pretty well sucks. I basically have enough counter space for a cutting board. Anything that needs more space than that, I'll have to move to the actual table. Which is fine. I just need to do it.

[Ras72]

I basically have enough counter space for a cutting board.

Yes sir.

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I got a little messy last night due to ill preparation but generally I keep the work to my cutting board.

[Too Tall]

That is a respectable cutting board Rick.

Reverse seared eye of round beef roast for Superbowl. To be sliced for giant sandwiches. Rye bread I think.

1. Room temp. meat coated generously with salt and really good black pepper.
2. Into a 225 oven until internal temp reaches 115F
3. Into a hot cast iron pan, pour butter over the roast and sear all sides until internal temp. is just shy of 225F.

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[AngryScientist]

looks good josh. maybe a little gravy to go on those sandwiches, hoboken style?

[Too Tall]

looks good josh. maybe a little gravy to go on those sandwiches, hoboken style?

Go on. I'm listening....

*I found this, I get it. That's easy to riff with perhaps some Marsala instead of Sherry:

aus jus

2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

3 cloves garlic, smashed

1 Tsbp shallot chopped

4 sprigs fresh thyme

3 Tbsp dry sherry

4 c beef broth, low sodium

[htwoopup]

Go on. I'm listening....

*I found this, I get it. That's easy to riff with perhaps some Marsala instead of Sherry:

aus jus

2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

3 cloves garlic, smashed

1 Tsbp shallot chopped

4 sprigs fresh thyme

3 Tbsp dry sherry

4 c beef broth, low sodium

Probably too late for this...but if you save the drippings from when you were doing the reverse sear and/or the pan you roasted in, then put those in in lieu of some or all of the beer broth in your recipe above. Some folks (like my French Canadian wife) dust some flour into it through a sieve and whisk to thicken it a bit. Now that I found I am allergic to flour, I have her skip that part and it’s good.

[Too Tall]

Not to late Jon and appreciated.

[robin3mj]

Super Bowl = chili

[Tim Porter]

Super Bowl = chili

You got that right!

[IMG][/IMG]

[funcrusher]

Kalbi...

[IMG]IMG_20200202_073055_01 by W L, on Flickr[/IMG]

For those who have seen parasite, ram-don coming
..

[funcrusher]

Ram-don time!!

[IMG]IMG_20200202_181517 by W L, on Flickr[/IMG]

[dgaddis]

Taco soup AKA taco seasoning flavored chili.

We got three meals out of it!



Topped with a bit of sour cream, cheese, cilantro, green onion, avocado and crushed tortilla chips. So good.