Nom nom nom - Food Thread

[bfly]

same veggies, different pile. seasoned rice with black beans, corn, and an egg. more of those farmer market greens and some hatch chili goat cheese. sweet potatoes as a chip side this go-around.

 

[sahomerrocks]

hatch chili goat cheese

Um, excuse me? Is this a thing?

 

[bfly]

Um, excuse me? Is this a thing?

oops, chile not chili. but yes, just whipped in! lately I’ve been pouring chile pequin mesquite bean jelly over it and scooping it up with crackers.

then it sometimes becomes dinner because I ate too much of it in one go.

 

[tvham]

Tonight I made shrimp scampi, washed down with a delicious Medlock Ames Sauvignon Blanc.

 

[bfly]

tonight, I did this curbside banh mi a disservice by abandoning it until it got all soggy while I had an impromptu meeting with a different time zone.

testament to its greatness- it was still excellent eating. roasted veggie madness from a local joint. smakelijk!

 

[kvetcha]

 

[RenegadeMonster]

Just saw this on instagram. I'm going to have to make it as soon as local asparagus arrives.

Drooling

 

[bfly]

okay, so late night pantry pasta by definition is a fluid and ugly plate, but it does the job cooking alone at midnight!

items on hand this round: dried lemon fettuccine, hella garlic, capers, bell pepper, tiny kumatos, canned tuna (felt in need of some protein), garlic chives from the sill, copious red pepper, and the usual seasoning suspects.


a little acidic with the lemon pasta + lemon juice + vinegar capers, but I couldn't think of a fat I had that would balance, so I just added more heat and beer. that's my secret for every dish, truly.

 

[Tyr]

okay, so late night pantry pasta by definition is a fluid and ugly plate, but it does the job cooking alone at midnight!

items on hand this round: dried lemon fettuccine, hella garlic, capers, bell pepper, tiny kumatos, canned tuna (felt in need of some protein), garlic chives from the sill, copious red pepper, and the usual seasoning suspects.
View attachment 47343View attachment 47344

a little acidic with the lemon pasta + lemon juice + vinegar capers, but I couldn't think of a fat I had that would balance, so I just added more heat and beer. that's my secret for every dish, truly.

This looks truly delicious! And it appears to be one hell of a late nite pantry raid. Bravo

 

[sahomerrocks]

A few weeks ago we got 4 dozen pierogis from a local restaurant that rents out a dive bar kitchen but makes killer polish food in the before pandemic times. Just finished the last dozen which was buffalo chicken. Really good but I'd rank them below cheesesteak and loaded potato but definitely above chorizo potato. Next time we'll surely get the mushroom sauerkraut.

 

[Tyr]

I had a buttery Lobster roll for lunch. The dill in the bread really set it off. Also fries because....FRIES

 

[kvetcha]

so, my first Ooni pizza on Saturday did not turn out so well.

however, lessons were learned, and I shall try again today. hopefully without the singed hair and lashes.

 

[bfly]

big ol brunch this morn. wasn't kidding about the unexpected add of pickled reds on migas before, I recommend that for a little sweet and sour addition. I always add standard yellow or white onion to the scramble, too.

 

[kvetcha]

big ol brunch this morn. wasn't kidding about the unexpected add of pickled reds on migas before, I recommend that for a little sweet and sour addition. I always add standard yellow or white onion to the scramble, too.
View attachment 47810

Pickled red onions go on almost everything.

Glorious condiment.

 

[Dtknuckles]

When uncle Mindo comes over

 

[Rip_City]

When uncle Mindo comes overView attachment 48598

One of the characteristics I love about ceviche is variety of bright colors.

 

[folsom_lives]

“Philly” cheesesteak with leftover homemade Big Mac sauce.

 

[tvham]

Last night I made a steak w spicy mustard sauce, baked sweet potato, and roasted asparagus.

 

[Tyr]

This morning I made some spring rolls for breakfast/lunch. They were delicious! Plus leftovers are always a bonus.




This evening I’m supporting my local spot which is struggling in these weird times. But I still love em

 

[sahomerrocks]

Fired up the grill and made some mustard marinated chicken skewers, zucchini spears, and charred snap peas on top of some leftover peruvian green sauce