What's for dinner?
Jun 9, 2021, 9:05 am
#4966
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
Leftover pork loin, diced potatoes and onions become hash for lunch.
Jun 9, 2021, 9:38 am
#4967
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,742
good question --I don't know what happens to the garlic during sous vide. When I have done a rib roast in the oven or on the grill, the garlic flavor is there and the garlic softens but only a little --not to spreading consistency and it really is too raw to eat.
Jun 9, 2021, 10:41 am
#4968
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Well, I'll probably give it a try, and report on what a sous vide does to it. But it may be a week or so before I get to it.
Jun 9, 2021, 2:30 pm
#4969
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Tonight appears to be a dilapidated and bast...ized version of pad thai or something similar. My wife wants to use spaghetti squash as the noodle. And she wants to cook the chicken in the carbon steel wok I've owned for over a year and finally got around to seasoning today. We, of course, have no idea how it will perform.
I'm skeptical of the whole operation. But fortunately I eat just about anything and better to test it all out on just us I suppose.
Tomorrow it's just me and the dog for dinner. We usually make something we love but my wife doesn't. I haven't discussed menu ideas with the dog yet, but he's usually fine with meat and/or cheese. Hmmmm.
I'm skeptical of the whole operation. But fortunately I eat just about anything and better to test it all out on just us I suppose.
Tomorrow it's just me and the dog for dinner. We usually make something we love but my wife doesn't. I haven't discussed menu ideas with the dog yet, but he's usually fine with meat and/or cheese. Hmmmm.
Jun 9, 2021, 8:54 pm
#4970
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,742
Turkey lettuce wraps
Jun 9, 2021, 9:03 pm
#4971
Join Date: Dec 2012
Location: YVR, HNL
Programs: AS 75k, UA peon, BA Bronze, AC E50k, Marriott Plat, HH Diamond, Fairmont Plat (RIP)
Posts: 7,832
Jun 9, 2021, 11:22 pm
#4973
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,602
Spaghetti with Rao’s marinara and beef meatballs
fusilli with pecorino cheese & olive oil
beef meatballs
raw organic vegetable platter (Persian cuke, celery, carrots, baby sweet peppers)
fruit and Girl Scout cookies
How’d it come out?
did you ever go to Mizrahi’s Israeli - I love that place. I’m looking forward to a meal there in July.
fusilli with pecorino cheese & olive oil
beef meatballs
raw organic vegetable platter (Persian cuke, celery, carrots, baby sweet peppers)
fruit and Girl Scout cookies
Tonight appears to be a dilapidated and bast...ized version of pad thai or something similar. My wife wants to use spaghetti squash as the noodle. And she wants to cook the chicken in the carbon steel wok I've owned for over a year and finally got around to seasoning today...
did you ever go to Mizrahi’s Israeli - I love that place. I’m looking forward to a meal there in July.
Jun 10, 2021, 8:19 am
#4974
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Haven't been to Mizrahi's yet. We plan to spend a good amount of July and August at my in-laws lake house, so it's likely I won't get there until this fall. Since we're still fairly new to the suburbs, we have a good list of places to try. The hard part is getting to them all. And we'll of course go into Chicago for some meals this summer as well.
Jun 10, 2021, 9:09 am
#4975
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
It was flavorful but the consistency was mushy. The spaghetti squash had no integrity at all. If people have seen my other posts, we've been experimenting with spaghetti squash noodles. Some things have worked well. This one failed, but at least it was delicious mush.
Haven't been to Mizrahi's yet. We plan to spend a good amount of July and August at my in-laws lake house, so it's likely I won't get there until this fall. Since we're still fairly new to the suburbs, we have a good list of places to try. The hard part is getting to them all. And we'll of course go into Chicago for some meals this summer as well.
Haven't been to Mizrahi's yet. We plan to spend a good amount of July and August at my in-laws lake house, so it's likely I won't get there until this fall. Since we're still fairly new to the suburbs, we have a good list of places to try. The hard part is getting to them all. And we'll of course go into Chicago for some meals this summer as well.
Jun 10, 2021, 10:03 am
#4976
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
I have not. My problem is I don't like most squashes (or any type of gourd for that matter). Spaghetti squash is the exception. But next time we'll just go with rice noodles. We had a squash to use and my wife got creative, so kudos to her. We experiment and learn I suppose.
Jun 10, 2021, 3:41 pm
#4977
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
I have not. My problem is I don't like most squashes (or any type of gourd for that matter). Spaghetti squash is the exception. But next time we'll just go with rice noodles. We had a squash to use and my wife got creative, so kudos to her. We experiment and learn I suppose.
Jun 10, 2021, 5:25 pm
#4978
Join Date: Dec 2000
Location: bay area, ca
Programs: UA plat, , aa plat, marriott LT titanium
Posts: 4,833
Sweet potato works well also. I was given a spiralizer as a gift a few years back. I’m surprised at how often it’s used. We eat pasta maybe twice a year. But I love sauce and meatballs and Italian sausage. This makes it healthier. I probably use it once or twice a month.
Jun 10, 2021, 10:41 pm
#4979
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,602
MS graduation supper celebration at Trattoria da Victoria, SF
Stuffed / fried zucchini squash flowers
deconstructed artichoke heart / arugula / pecorino salad
eggplant parmigiana
calzone
Froyo dessert at Easy Breezy:
peach pie (medium fat)
strawberry jelly (medium fat coconut milk)
Stuffed / fried zucchini squash flowers
deconstructed artichoke heart / arugula / pecorino salad
eggplant parmigiana
calzone
Froyo dessert at Easy Breezy:
peach pie (medium fat)
strawberry jelly (medium fat coconut milk)
Jun 11, 2021, 4:25 am
#4980
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
I steam it for a couple minutes. We also eat the zucchini and summer squash without cooking, just cover with heated sauce.
There are also commercial,products available. I’m sure I’ve seen beets and butternut squash. But it saves 75% to do your own spiralizing. You can buy a device for about $10-25 on Amazon I think. Mine has the crank handle, but there are other styles.
There are also commercial,products available. I’m sure I’ve seen beets and butternut squash. But it saves 75% to do your own spiralizing. You can buy a device for about $10-25 on Amazon I think. Mine has the crank handle, but there are other styles.