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Culver’s double butter burger deluxe

Butter burger? Looks like beef to me.

The mixture on top isn't strictly traditional, but it's what I stuffed the rump involtini with and it was nice because the parsley and lemon zest cut through some of the fat. I think Nonna Maria (my Campanian cousins' grandmother who taught me this beautiful recipe) would be proud of my effort, even if she might not agree with the stuffing as a garnish.

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My wife texted me in the early afternoon that she picked up the Filipino Spaghetti for me for dinner. I skipped lunch, just had a few nuts and juice to take my medicine and enjoyed my dinner.

So being in a cosmopolitan city , we had sausages , grilled pork belly , etc , .. this steak - NZ Angus grass fed - was my main with mash prepared by a grandniece .
Soup was bit of yong tau foo ( different types of bean curds / “ skin “ stuffed with fish cake ) . We also had the CNY requisite yusheng - which is basically a salad with different sauces ( like plum sauce ) , sesame seeds & crushed peanuts . This version had orange , etc peel , pomelo and abalone .

Dessert ( s ) were devil ‘ s chocolate cake , dark chocolate & pistachio ice creams ..

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My Angus steak

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Home prepared abalone yusheng by niece ‘ s mil , super fresh & yummy 😋

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Devil ‘ s chocolate cake

Sandwich of my child’s uneaten KS meatballs, Trader Joe’s crushed Calabrian chilies in a jar, arugula, and prosciutto.
some chocolate - I received a box today


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Zahav cookbook's twice-cooked eggplant. It's not every recipe that encourages you to intentionally burn something. Tasty.

Had the new next door neighbour over for a few beers that turned into dinner. Lovely guy who has just moved in with his young daughter. I was told that leftovers was no way to greet someone into the village, so I bunged on a few snags and lamb cutlets and the better half made salad and some sort of potato thing.

Is it a bad thing when you live alone & your dinner takes 3 plates?.I have leftovers .
Roasted potatoes with herbs de provence
Asparagus with hollandaise which was way too thin because my butter exploded in the microwave so I didn't have enough. What a mess.
Grilled rib eye with garlic, thyme butter.
St Francis Cabernet ....Sonoma County,California
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Borrowed 2 fondue sets from school parents yesterday and...

cheese fondue - gruyere and Vacherin freibourgeois cheeses with white wine (gotta refrigerate to reuse)
fondue dipping - ciabatta bread & apples
beef kielbasa sausage (Costco)
onions & shallots sautéed with white wine

Dark chocolate fondue (4 chocolate bars)
fondue dipping - Angel food cake; marshmallows; banana; pineapple; marshmallows; pretzels

You had me at Gruyere . What a wonderful meal.

What an amazing looking meal. Corky, you are the FT champ. You create beautiful, delicious looking meals every night. Multi course beauties, always something different. I want to hire you as my full time cook.

Frozen dim sum tonight. TJs siu mai and char siu bao. Lazy. Tasty enough. Blue Ox red blend to accompany.

WOW...what a nice thing to say. Thank you but there are some amazing looking and sounding dinners on here that put me to shame--I am not even close. I am eating cheese and crackers for dinner many nights or yogurt with chocolate chips & whipped cream in the can (with an extra squirt in my mouth) a lot of the time too.

Aww thanks. Cleaning the dried cheese on the fondue cooker is a tad challenging.

yummy. Sorry about the butter! Gorgeous rib eye. And 3 plates is all good!

Anyone who makes a fabulous dinner every night, completely foregoing things like microwaved hot dogs, frozen pizza, Whoppers with cheese (or whipped cream from the can) isn't really living. I'd be willing to bet that even some of the most famous chefs (maybe not the French ones!) do this sometimes.

Anyway, I agree there are lots of great meals pictured and described in this thread. I participate in this thread not because I'm so proud of what I'm having for dinner but because other posters occasionally inspire me to try something new or something I had forgotten I liked.

I’m a sucker for burnt flavors. Mrs BV gets pissed when I make popcorn or toast. I search through the nuts in a can to come up with the burned ones. I may cook a rare steak but I try like hell to char as much of the outside as I can.

I’m curious about the recipe. I have an eggplant in the fridge but probably none of the other ingredients.

Have you tried dark russet potato chips? They are all the delightful dark brown color. Cape Cod and Trader Joes have them.

Could you be kind and share the recipe for this delicious pasta. Please.

Seeing this made me want to try Bagna Cauda... Wanted to try it after it was mentioned in a cooking show but every time I start thinking about it, I get distracted with something else. I think it'd be awsome paired with some sort of cheese and some bread (as well as a few vegetables)...

I will look. We have no TJ but Publix carries Cape Cod products.

4 lbs. of pork shoulder I've cut up, which were marinating in chiles en adobo for a while are now in the Instant Pot, along with a bunch of unyens, garlik, and sellanchro stems, and a bit of chikun stock.

I'll probably open a can of black beans and smash them up with some herbs and spices to accompany.

ooh. I love anchovy - it’s like an anchovy version of the Americanized artichoke heart & spinach dip served at CPK :-)
hope you can make it. I’m tempted.

I would love to, but I'm missing a few things including a few fondue pots. :) Maybe I can improvise something...

Then it's the raclette I need to figure out. (way too much rich food now)

I sort of wing it. I was never given a recipe and Italian food is best without recipes.

But...

This is what I used this time...

100g pancetta
1 onion
1 carrot
1 bit of celery
1 knob of butter
4 pork ribs (nice meaty ones are good)
2 rump steaks approx 250g each.
glug of red wine
squeeze of tomato paste
4 cans of baby roma tomatoes.

for the involtini/dressing
equal portion of parmigianno/pecorino and parsley
a handful of pine nuts

Pound out the rump steak (you can use chuck/sirloin etc – just a good fatty cut that will stand up to a slow cook) then spread the involtini filling in the steak and roll it up and tie with butcher's twine or toothpicks.

Add olive oil to large dutch oven style pot and brown meat and remove.

In the same pot add the butter (if you can get lardo use that), pancetta and sofrito on a very low heat and cook slowly until the onion is soft and translucent.

Add wine and tomato paste and let the alcohol cook out

Add the canned tomatoes and give it a swirl to mix everything up.

Add back the meat ensuring it's all covered by the sauce – if it's not add a little water.

Put on a very, very low heat uncovered on the stove. It shouldn't be simmering at all it should be maybe a bubble every 30 seconds or so comes to the surface. Leave for 5-6 hours.

Remove meat (this is traditionally eaten as the main course) and you're left with the sauce.

Pick a pasta and eat. Don't use spaghetti!

There's are a million +1 ways to make this but this is more or less how I was taught. The most important things I think are unlike bolognaise this should have a lot of tomato sauce, the very low and slow cook which puts so much flavour in there and the meat needs to be whole pieces not ground (preferably with some bone in there).

where do the pork ribs go?
it sounds delicious ....very similar to braciole.

In the sauce to slow cook.

King crab legs
mixed green salad
steak fries
raw tofu

reheated chocolate fondue (very challenging with the oil separation)
dippers - Angel food cake, banana, apple, strawberries, marshmallows, pineapple

Are you in Orlando, or do you live near Ocala (the Villages)? Your nearest TJ's would either be in Orlando or Gainesville if the latter location.

I’m in Leesburg. I will occasionally drive 30 minutes to Clermont or The Villages for something special. Ocala and Orlando are 60+ minutes away and Orlando involves more traffic than I care to deal with most days.

I thought I read that you didn't buy the crab because of the package size.i have never seen anyone serve crab legs that way rather than leaving it in the shell.

We do, about half the time.

why would anybody except Splash Mermaid eat the crab legs in the shell? I know it’s crunchy but those shells have mini-thorns. At some point I’m going to puncture my skin when I touch them.

so yes. I prefer crab legs without shells. I buy them on Monday, remove the shells while the steak fries are finishing in the oven, and then leave the shells in the sink. Post supper, I put the shells in kitchen compost bin, take the compost bag to the big compost bin in the garage, open the garage door, and remove the compost and other bins from garage to sidewalk :-)

Are you into Louie salads? I'm thinking that would be a wonderful way to enjoy that crab, and I may give it a shot this weekend.

Ok, but did you serve them just as is in the picture? No drawn butter, lemon, remoulade, or anything? Not that I'd want to cover up the taste of good crab, just a little enhancement.

I hadn't made this dish in ages -- since before Mr. CE and I started dating -- but am so glad I did! It's such a nice cold weather dish, and he really enjoyed it. Simple to make, too. (It's a Kenji/Serious Eats dish, though I make it by rendering bacon fat in step one, then tossing the bacon back in at the end of the dish.)

Of course I don't eat the shells. I like the whole process of taking out each piece and eating it and then the next piece. Plus it stays warm in the shell and cools off way too fast once on a plate.
And I dip them in warm garlic/lemon butter.

I too have only had bagna cauda that is like a pot of oil.....nothing even close to spinach/artichoke dip which is thick and creamy. And also just a pot at the table....preferably something heavy that holds in the heat a bit.

I love Louis salads but actually think that the seafood is good enough to eat on its own while having salad on the side.

my spouse uses toppings like melted butter, Lemon, bays, etc but I like eating these as is in the photo.

i was referring to SPLASH movie with Daryl Hannah where she plays a mermaid who eats her seafood (lobster) with the shell. I don’t eat the shell like she did. I also don’t heat up the crab legs. Costco cold section to my car to our fridge to the serving bowl. At some point I’ll buy it from Costco where they failed to cook it and then I might regret not cooking this.