Today .... I (we) have been eating ....
#1306
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
Got together with my sandwich maker tonight and had a hot turkey and provolone sandwich. One of those always puts me in a good mood ^
#1307
Suspended
Join Date: Jan 2007
Posts: 5,159
Indeed.
I tend to be suspicious of cottage pie I haven't made because the mince can hide a myriad of horrors.
Lamb,however,is less easy to muck up.
Either way mature cheddar-infused mashed spuds are an essential topping in the Showbizguru household.
I tend to be suspicious of cottage pie I haven't made because the mince can hide a myriad of horrors.
Lamb,however,is less easy to muck up.
Either way mature cheddar-infused mashed spuds are an essential topping in the Showbizguru household.
#1308
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
Lunch@home@Hampshire
Roast loin of pork with crackling, 5 mini Yorkshires, pan roasted charlottes with veg and gravy. Once again I'd started to munch before I started to snap.
Roast loin of pork with crackling, 5 mini Yorkshires, pan roasted charlottes with veg and gravy. Once again I'd started to munch before I started to snap.
#1311
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
Breakfast of law school champions: coffee and Pop Tarts!
Going here for dinner tonight: http://www.angusbarn.com/
The question is: bacon wrapped filet or New York Strip?
Going here for dinner tonight: http://www.angusbarn.com/
The question is: bacon wrapped filet or New York Strip?
#1315
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,518
I've been snacking on Balsamic roasted vegetables which I've made for a party this weekend.
#1316
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
I am so annoyed.
I'm making my routine large vat of pasta meat sauce (I'm not going to call it Bolognese and start a war with the Italians ..... .. ) for the freezer.
I have always gone through a a tortuous process of sweating off soffritto first, then reserving and then frying and seperating all the mince granules then combining and adding canned tomato (and our secret cream of tomato soup) and tomato paste... and then purely our taste again lots of chopped mushroom.
I've never had the courage to try the bung it all in to the slow cooker approach which is what I have done. Simply put the tomato in first then the soffritto and then the meat and in our case fresh thyme, sugar salt etc ... and eventually chopped mushroom.
It's better. And it does it all entirely by itself. All the meat naturally seperates and I'm now thinking of all those wasted years.
I'm making my routine large vat of pasta meat sauce (I'm not going to call it Bolognese and start a war with the Italians ..... .. ) for the freezer.
I have always gone through a a tortuous process of sweating off soffritto first, then reserving and then frying and seperating all the mince granules then combining and adding canned tomato (and our secret cream of tomato soup) and tomato paste... and then purely our taste again lots of chopped mushroom.
I've never had the courage to try the bung it all in to the slow cooker approach which is what I have done. Simply put the tomato in first then the soffritto and then the meat and in our case fresh thyme, sugar salt etc ... and eventually chopped mushroom.
It's better. And it does it all entirely by itself. All the meat naturally seperates and I'm now thinking of all those wasted years.
#1317
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,546
I am so annoyed.
I'm making my routine large vat of pasta meat sauce (I'm not going to call it Bolognese and start a war with the Italians ..... .. ) for the freezer.
I have always gone through a a tortuous process of sweating off soffritto first, then reserving and then frying and seperating all the mince granules then combining and adding canned tomato (and our secret cream of tomato soup) and tomato paste... and then purely our taste again lots of chopped mushroom.
I've never had the courage to try the bung it all in to the slow cooker approach which is what I have done. Simply put the tomato in first then the soffritto and then the meat and in our case fresh thyme, sugar salt etc ... and eventually chopped mushroom.
It's better. And it does it all entirely by itself. All the meat naturally seperates and I'm now thinking of all those wasted years.
I'm making my routine large vat of pasta meat sauce (I'm not going to call it Bolognese and start a war with the Italians ..... .. ) for the freezer.
I have always gone through a a tortuous process of sweating off soffritto first, then reserving and then frying and seperating all the mince granules then combining and adding canned tomato (and our secret cream of tomato soup) and tomato paste... and then purely our taste again lots of chopped mushroom.
I've never had the courage to try the bung it all in to the slow cooker approach which is what I have done. Simply put the tomato in first then the soffritto and then the meat and in our case fresh thyme, sugar salt etc ... and eventually chopped mushroom.
It's better. And it does it all entirely by itself. All the meat naturally seperates and I'm now thinking of all those wasted years.
#1318
A FlyerTalk Posting Legend
Join Date: Aug 2006
Location: Argentina
Posts: 40,199
I regularly make a batch of Bolognese sauce for myself as the wife doesn't like it although she does choose a decent cut of meat and asks the butcher to mince it.
All I do is fry off some finely chopped onions,garlic and some red pepper. Then add the minced beef with a bay leaf. I don't brown it off as such just mash it up a bit then add a glass or two of red wine then let it reduce before adding either our own tomato sauce or a couple of tins of puréed tomatoes. Salt n pepper then that's it.
Works for me.
All I do is fry off some finely chopped onions,garlic and some red pepper. Then add the minced beef with a bay leaf. I don't brown it off as such just mash it up a bit then add a glass or two of red wine then let it reduce before adding either our own tomato sauce or a couple of tins of puréed tomatoes. Salt n pepper then that's it.
Works for me.
#1319
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,518
I have a great Bolognese recipe that is supposedly from Paul and Mira Sorvino. Found it in the newspaper years ago and have adapted it slightly over the years (e.g., I like it with red wine instead of the white they call for). I like to make big batches and freeze it because it takes about four hours. It's the best Bolognese sauce I've ever had, if I do say so myself (and I don't claim to make the best anything!).
#1320
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
Went to Noodles & Co for dinner with my younger brother and had Japanese Pan Noodles with steak. It's okay and next to where I work.
Oh and I tried one of the Peeps Easter Doughnuts at Dunkin' Doughnuts. Now that was good
Oh and I tried one of the Peeps Easter Doughnuts at Dunkin' Doughnuts. Now that was good