• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

What did you have for dinner? -Part dois

Risky Thicket said:
I want to try one. I'm curious.
Click to expand...

i'll be interested to hear your take on it. i haven't had a hamburger since 2017, so i'm a bit more removed from it.
 
Helix said:
i'll be interested to hear your take on it. i haven't had a hamburger since 2017, so i'm a bit more removed from it.
Click to expand...

Lovebug said:
Shall we meet at BK around 6ish then?
Click to expand...

Today I tried an Impossible whopper at Burger King. I'd give it a solid B overall.

It's been a long time since I've eaten at Burger King. To be honest I can't recall the last time I ate a BK Whopper. I'm thinking a better taste test might be to eat some of both, real meat and Impossible burger, alternating between the two. I didn't do that.

The bun on the Impossible burger I ate seemed to be a little too thick. But in fairness, I did not try a real meat BK Whopper.

I'm sure BK uses the same buns and sauces, etc. and simply substitutes the meat. The Impossible Whopper didn't taste bad. It did seem to have the flavor of real meat. From BBQ ribs to hot dogs to brisket or a deli sandwich I'm not in favor of a lot of sauces on meat. I do not like sweetened sauces. That's just me. I should have asked for nothing but mustard on my Impossible Whopper. Next time I will.

The Impossible Whopper is better than any plant-based burger alternative I have had so far with the exception of the Black Bean Burger at the Mountain Sun Pub & Brewery in Boulder.

My wife is probably 80% vegetarian so I've eaten a fair amount of plant-based meat alternatives.
 
Last night? Caprese Pasta

pint of grape tomatoes
1lb pasta,
12 string cheese sticks
8 fresh basil leaves
5 cloves garlic
Balsamic vinegar
Olive oil
S&P
Parmasan Cheese


Boil, shock pasta

in a big bowl or tupperware tub..

mince the garlic half the tomatoes , slice the cheese 1/4-1/2" rounds, chiffonade the basil

5-6 swirls of olive oil, 4-5 swirls of balsamic, s&p to taste, Parm to coat

and pasta, mix well. I have a large tupperware bowl w/ lid I do this in snap the lid shut and give it a few good shakes.

refrigerate at least 1 hr. flavors do need time to set up...I usually make it the day before, comes out the best...

serve with additional parmesan sprinkled on top.

Great summer dish

(if you want you can use block mozzarella, but I find a few hours marinating the string cheese gives the closest consistency to scamorza, which is a firmer type of mozzarella) and of course you can use fresh, preferably so, but if you don't know how to make it, than it is usually too high priced to buy or for some to even find...)
 
Burritos...
 
ChezC3 said:
Last night? Caprese Pasta

pint of grape tomatoes
1lb pasta,
12 string cheese sticks
8 fresh basil leaves
5 cloves garlic
Balsamic vinegar
Olive oil
S&P
Parmasan Cheese


Boil, shock pasta

in a big bowl or tupperware tub..

mince the garlic half the tomatoes , slice the cheese 1/4-1/2" rounds, chiffonade the basil

5-6 swirls of olive oil, 4-5 swirls of balsamic, s&p to taste, Parm to coat

and pasta, mix well. I have a large tupperware bowl w/ lid I do this in snap the lid shut and give it a few good shakes.

refrigerate at least 1 hr. flavors do need time to set up...I usually make it the day before, comes out the best...

serve with additional parmesan sprinkled on top.

Great summer dish

(if you want you can use block mozzarella, but I find a few hours marinating the string cheese gives the closest consistency to scamorza, which is a firmer type of mozzarella) and of course you can use fresh, preferably so, but if you don't know how to make it, than it is usually too high priced to buy or for some to even find...)
Click to expand...

A bit too much cheese, but that is a yummy sounding dish. Thanks.
 
Lovebug said:
A bit too much cheese, but that is a yummy sounding dish. Thanks.
Click to expand...

Well, that's the beauty, you can add as much or as little as you'd like...:)
 
Spaghettini, with macaroni/spaghetti vegetable mix, minced meat, tomato sauce, plus some spices like chili, paprika powder (hot and not so hot).

The meal looked something like this (my sauce was a bit more red in color and more vegetables).

wpid-2015-01-29-09-55-35-jpg.jpg
 
veggie flatbread
funnel cake
 
Helix said:
veggie flatbread
funnel cake
Click to expand...

We were discussing fried pickles in a thread that has nothing to do with fried pickles.. Do you like them? If so, do you prefer homemade? No? where do you order them?
 
ChezC3 said:
Last night? Caprese Pasta

pint of grape tomatoes
1lb pasta,
12 string cheese sticks
8 fresh basil leaves
5 cloves garlic
Balsamic vinegar
Olive oil
S&P
Parmasan Cheese


Boil, shock pasta

in a big bowl or tupperware tub..

mince the garlic half the tomatoes , slice the cheese 1/4-1/2" rounds, chiffonade the basil

5-6 swirls of olive oil, 4-5 swirls of balsamic, s&p to taste, Parm to coat

and pasta, mix well. I have a large tupperware bowl w/ lid I do this in snap the lid shut and give it a few good shakes.

refrigerate at least 1 hr. flavors do need time to set up...I usually make it the day before, comes out the best...

serve with additional parmesan sprinkled on top.

Great summer dish

(if you want you can use block mozzarella, but I find a few hours marinating the string cheese gives the closest consistency to scamorza, which is a firmer type of mozzarella) and of course you can use fresh, preferably so, but if you don't know how to make it, than it is usually too high priced to buy or for some to even find...)
Click to expand...

Ok, so we tried it. We had fresh buffalo moz, but other than that, we followed your recipe. It was delish. No vampires around here for a month.
 
Lovebug said:
We were discussing fried pickles in a thread that has nothing to do with fried pickles.. Do you like them? If so, do you prefer homemade? No? where do you order them?
Click to expand...

definitely. my wife and i get fried pickles at local restaurants; usually with ranch or chipotle dip. i haven't tried a homemade recipe yet.
 
Helix said:
definitely. my wife and i get fried pickles at local restaurants; usually with ranch or chipotle dip. i haven't tried a homemade recipe yet.
Click to expand...

Ranch, or sour cream with chives is our favorite dip.
 
All this talk about fried pickles and this week was the first for me. The girls took me to Longhorn Steakhouse for my birthday. They ordered fried pickles. They came with a ranch dipping sauce. I could not stop eating them. They were delicious. I paid attention to the breading and it was cornmeal and flour mixed. So then I did a search on the internet later and found a recipe where you soak the pickles in buttermilk then bread them in a flour cornmeal concoction with seasonings. I ordered a 7 pepper steak salad that day. It was big enough to feed a family of 4. It had a strip of sirloin crusted in pepper sliced on top of the greens and other veggies with an abundance of blue cheese crumbles and a side of Roquefort dressing. Four fifths of the salad came home with me because I filled up on fried pickles and hubby and I ate it for dinner too.
 
I'm a foodie and my wife is a chef. Threads like this are are like cracked pepper on steak.

Unfortunately, my wife is into presentation and banquet tables, not cooking for two. We wind up with too many bake at home pizzas and bagged gnocchi in canned sauce with a piece of chicken or seared sausage.
 
Helix said:
veggie flatbread
funnel cake
Click to expand...

We don't have funnel cake here in the Netherlands, but we do have (not all sweet things):

Berenklauw (bear claw)

bereklauw.jpg

It is a combination of meatball slices with union slices thrown into a big fat fryer. Often eaten with what we Dutch call curry (a sauce akin to ketchup but much more spicy, often from Germany where it is called curry gewurz) and mayo. The bear claw is named bear claw because when it is not baked, the white union slices look like the claws of a bear LOL.

Zuurvlees/Zoervleisj (sour meat)

zuurvlees.jpg

A very typical Limburg sour meat dish in which meat (horse or beef) is cooked in vinegar and other ingredients like a sort of apple syrup which gives it the dark color and sweet notes. Usually eaten on top of fries or fried potatoes. A very hearty dish IMO and very popular.

Poffertjes

poffertjes.jpg

poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture.


Typically, poffertjes are a sweet treat, served with powdered sugar and butter.

Nonnevot

nonnevot.jpg

This is a typical Limburg thing, the name is translated to a nuns butt.

Nonnevot is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

So it originally came from a town just a few miles away from where I live.

Limburgse Vlaai

abrikozenvlaai.jpg

Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 26—31 centimeters in diameter. It is a typical product from the provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge.

It is usually bought when you have visitors or even more popular at birthdays. I have my birthday in about 2 weeks and my favorite pastry dish at my birthday is the apricot version of the vlaai. You can even perfectly freeze it and thaw it out in a reasonably quick time if you get unexpected visitors.
 
Lovebug said:
Ok, so we tried it. We had fresh buffalo moz, but other than that, we followed your recipe. It was delish. No vampires around here for a month.
Click to expand...

Good. Fresh is always best but I’ve a knack for finding suitable substitutes when time/money/accessibility is an issue so I offer those up to make dishes as simple as possible. — glad you had it with the fresh.
 
Peter King said:
We don't have funnel cake here in the Netherlands, but we do have (not all sweet things):

Berenklauw (bear claw)

View attachment 67262108

It is a combination of meatball slices with union slices thrown into a big fat fryer. Often eaten with what we Dutch call curry (a sauce akin to ketchup but much more spicy, often from Germany where it is called curry gewurz) and mayo. The bear claw is named bear claw because when it is not baked, the white union slices look like the claws of a bear LOL.

Zuurvlees/Zoervleisj (sour meat)

View attachment 67262109

A very typical Limburg sour meat dish in which meat (horse or beef) is cooked in vinegar and other ingredients like a sort of apple syrup which gives it the dark color and sweet notes. Usually eaten on top of fries or fried potatoes. A very hearty dish IMO and very popular.

Poffertjes

View attachment 67262110

poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture.


Typically, poffertjes are a sweet treat, served with powdered sugar and butter.

Nonnevot

View attachment 67262111

This is a typical Limburg thing, the name is translated to a nuns butt.

Nonnevot is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

So it originally came from a town just a few miles away from where I live.

Limburgse Vlaai

View attachment 67262112

Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 26—31 centimeters in diameter. It is a typical product from the provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge.

It is usually bought when you have visitors or even more popular at birthdays. I have my birthday in about 2 weeks and my favorite pastry dish at my birthday is the apricot version of the vlaai. You can even perfectly freeze it and thaw it out in a reasonably quick time if you get unexpected visitors.
Click to expand...

those pastries look awesome. carbs are a weakness of mine.
 
Helix said:
those pastries look awesome. carbs are a weakness of mine.
Click to expand...

Nonnevotten are delicious.

You need:

500 gram all-purpose flour
2 dl lukewarm milk
100 gram butter on room temperature
14 gram instant yeast (2 packages)
25 gram sugar
10 gram salt
1 egg
frying oil
sugar for coating

Kitchen equipment needed

Stand mixer or knead by hand
1 dough cutter
1 frying pan
Kitchen towel

Making the dough — 1 hour 10 minutes

DISSOLVE the yeast in a little lukewarm milk and wait for about 5 minutes. MIX flour, rest of the milk, sugar, egg and yeast mixture and knead to a smooth dough. CUT the butter in smaller pieces. Then add butter and salt and knead again until a nice dough has formed. Put the dough under a cloth and let rise for about 40 minutes.

Beat the dough a little flat, until it becomes kind of pancake. Fold the pancake dough and let it rise for another 15 minutes (again, under a kitchen towel). Cut strips from the dough, about 30 centimeters and roll it around and make a knot or bow. Let the unbaked Nonnevotten rise for another 10 minutes.
Frying the Nonnevotten — 10 minutes

Deep fry the Nonnevotten in (frying) oil of 180 degrees Celsius. Sprinkle the fried Nonnevotten generously with sugar, do this immediately or else the sugar won’t stick anymore.
 
I had some la moderna vermicelli browned in bacon grease and then simmered for 20 minutes with 15 oz of beef broth, 15 oz can of diced tomatoes, couple pinches of red pepper flakes, diced breakfast sausage patties, can of mushrooms and a little bit of dried minced onion thats been rehydrated. Its a variation of something my mom used to make when I was little.
 
Quesedillas with chicken, guacamole, fruit salad. Not bad for quick and easy.

I should mention some insane peach salsa we made a while back. The peaches were use 'em or toss 'em ripe. I just skinned ans mashed them. The base was your basic salsa trio--cilantro, lime, jalapenos. I used half a bunch of cilantro, 5-6 onions, three finely minced peppers and juice of two small limes. If I was making guac I would add 4-7 avocados depending on size. Instead I used about 2 cups of peach pulp, one mango, and one avocado to give it some fat. Season to taste.

The result was fantastic on fish and would work anytime a sweet salsa was needed. Three peppers barely got it past mild. I would seriously consider using a habanero if I wanted heat. They re fruity to begin with. The addition of the avocado was inspired. Without it, it lacked something undefinable. With it, the salsa had body without anything specific you could taste.
 
Went out to visit the parents.

Friday: i grilled steaks.
Saturday: I grilled hamburgers, but completely forgot to ask about cheese (fail).
Today: mom did a baked cod dish
Second dinner: leftover Chinese from 4 days ago.
 
Had a big lunch so it was a light dinner: lightly fried kimchi dumplings, romaine and tomato salad with my citrus balsamic reduction dressing, and a few bites of dark chocolate from my stash- the local imported deli had 75% off on French dark chocolate bars, so I bought about 4.5 pounds worth for only $20. (Cool huh?)
 
PoS said:
Had a big lunch so it was a light dinner: lightly fried kimchi dumplings, romaine and tomato salad with my citrus balsamic reduction dressing, and a few bites of dark chocolate from my stash- the local imported deli had 75% off on French dark chocolate bars, so I bought about 4.5 pounds worth for only $20. (Cool huh?)
Click to expand...

score!
 
You must log in or register to reply here.
Back
Top Bottom