Food Thread
- Thread starter Leroy
- Start date
That looks excellent and we got a bunch of the riced cauliflower, I’ll have to try that.
You doing low carb diet @JD3000 ?
We tried the edamame spaghetti tonight. Did some shrimp with something like scampi I guess. Olive oil, butter, white wine, parmesan, garlic, salt, black and red pepper.
Kinda opens up some more options for keto/ Atkins. Maybe next week we’ll do mac n cheese with it.
You doing low carb diet @JD3000 ?
We tried the edamame spaghetti tonight. Did some shrimp with something like scampi I guess. Olive oil, butter, white wine, parmesan, garlic, salt, black and red pepper.
Kinda opens up some more options for keto/ Atkins. Maybe next week we’ll do mac n cheese with it.
Yeah...the diabetic-keto diet is the only way I can keep my blood sugar down. My advice is to keep looking for recipes like you just made and it can be done. I found early on that chef's salads and steak/chop with veggies gets old fast
VenasNursery
Been here much more than a while
- Location
- Michigan
Paella
Fish tacos (basa fish a light white fish)
Sweet potato fries
- Location
- Chardon, OH
Home-made pasta noodles
(1st time I’ve made home-made pasta in probably 30 years)
Note 1: Today is National Spaghetti Day
Pasta: Eggs & AP Flour – done
(I’ll try to get fancier in the future)
Marinara sauce: w/ Andouille sausage & Dried shitake mushrooms (rehydrated)
Note 2: I used dried shitake mushrooms intentionally, instead of fresh mushrooms.
Dried / rehydrated shitake mushrooms retain a LOT more texture / bite, compared to fresh shitakes.
I don’t know why ? ? ?
Topped w/ Pecorino Romano grated (sheep’s milk)
(1st time I’ve made home-made pasta in probably 30 years)
Note 1: Today is National Spaghetti Day
Pasta: Eggs & AP Flour – done
(I’ll try to get fancier in the future)
Marinara sauce: w/ Andouille sausage & Dried shitake mushrooms (rehydrated)
Note 2: I used dried shitake mushrooms intentionally, instead of fresh mushrooms.
Dried / rehydrated shitake mushrooms retain a LOT more texture / bite, compared to fresh shitakes.
I don’t know why ? ? ?
Topped w/ Pecorino Romano grated (sheep’s milk)
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks like a lot of work but I bet worth every second
Looks delicious
- Location
- Chardon, OH
Actually, a lot less work & a LOT less clean-up than I remembered. That's why it took 30+ years. It was all pretty easy.
Very few time constraints between steps.
Lots of pasta left-over for later use; just dry it.
Reach
Been here much more than a while
- Location
- Atglen, PA
Wow, that looks and sounds great! I’ve never made pasta from scratch, but I’ve thought about it for years. You might have just inspired me to give it a try.
Reach
Been here much more than a while
- Location
- Atglen, PA
Dinner last night: A cheap T-bone, button mushrooms sautéed in olive oil, and broccoli. All cooked in the same cast iron skillet, steak first cooked rare, followed by the mushrooms, and lastly the broccoli. True to form, a properly seasoned skillet requires no cleaning at the end, not even wiping out.
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VenasNursery
Been here much more than a while
- Location
- Michigan
Looks great!!!
Reach
Been here much more than a while
- Location
- Atglen, PA
- Location
- Chardon, OH
I love soups & stews !
Years ago I used to make Gallons of stock / broth on the weekends. I'd freeze it in 1 qt contains.
I've gotten lazy & now generally buy low salt ready-made.
Years ago I used to make Gallons of stock / broth on the weekends. I'd freeze it in 1 qt contains.
I've gotten lazy & now generally buy low salt ready-made.
Reach
Been here much more than a while
- Location
- Atglen, PA
I do too, I usually make large quantities in the winter, when I have a little time, and sometimes freeze some for the future, or just eat it for a week... My brother in law makes a lot of broth, mostly bone broth of one variety or another, and drinks it throughout the week.
Reach
Been here much more than a while
- Location
- Atglen, PA
Nice! Great find! You’re making me hungry, but I can’t have grilled cheese anymore...
- Location
- Chardon, OH
7 Batches of Pasta / Egg Noodles !
I wanted to make long-strand noodles (promotes long life in Chinese culture; and just for fun).
So, I tried AP flour (11.7% gluten); Bread flour (12.7%); High Gluten flour (14.2%); and I even tried adding some Vital Wheat Gluten flour (70-80% protein) to the mix.
I varied the strand thickness, kneading time, batch size, etc.
I mixed, kneaded, rested, cut and then hung on a vertical drying rack.
The strands varied from ~12 to 30” long.
After substantial drying, most fell off the drying rack under their own weight. They frequently broke into smaller pieces.
All are perfectly edible, just not the shape / length I wanted.
Finally, I made some good, very long strands (AP flour):
I let them partially dry on the vertical rack (~32% RH) for 5 hours.
Then gently transferred them to horizontal on sheet pans (before they could fall).
They finished drying over-night.
[The 2 trays on the left of the picture.]
Anyone need some pasta ? ? ?
I wanted to make long-strand noodles (promotes long life in Chinese culture; and just for fun).
So, I tried AP flour (11.7% gluten); Bread flour (12.7%); High Gluten flour (14.2%); and I even tried adding some Vital Wheat Gluten flour (70-80% protein) to the mix.
I varied the strand thickness, kneading time, batch size, etc.
I mixed, kneaded, rested, cut and then hung on a vertical drying rack.
The strands varied from ~12 to 30” long.
After substantial drying, most fell off the drying rack under their own weight. They frequently broke into smaller pieces.
All are perfectly edible, just not the shape / length I wanted.
Finally, I made some good, very long strands (AP flour):
I let them partially dry on the vertical rack (~32% RH) for 5 hours.
Then gently transferred them to horizontal on sheet pans (before they could fall).
They finished drying over-night.
[The 2 trays on the left of the picture.]
Anyone need some pasta ? ? ?
VenasNursery
Been here much more than a while
- Location
- Michigan
Reach
Been here much more than a while
- Location
- Atglen, PA
Wow, that’s a lot of noodles! Looks like a lot of work, but worth it. Hopefully they’re all as good as they look.
I’ll second the dream kitchen compliment, it looks quite nice, especially that stove. Looks like what I want to upgrade to if/when I finally decide to spend the money.
- Location
- Chardon, OH
Thanks guys.
I'm lucky enough to have a nice stove/range, Vent-a-hood, and other appliances for one of my hobbies.
I'm lucky enough to have a nice stove/range, Vent-a-hood, and other appliances for one of my hobbies.
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