daver
SE Super Freak
Posts: 2
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Post by daver on Nov 7, 2017 3:18:30 GMT -6
what food you eat today, friends?
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Post by daver22 on Nov 7, 2017 3:22:23 GMT -6
Cooking is my hobby. I often cook lunch for my coworkers and family. For example today it was burgers witch I packed to little lunch box which I found on allinpackaging.co.uk/food-packaging/ My friends told me that my homemade burgers were tasty.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Nov 7, 2017 8:36:48 GMT -6
On the food front I've been incredible boring lately.
I just had breakfast which consisted of a rewarmed pretzel roll to freshen the outside and then sliced and toasted and buttered and 2 eggs donated by the ladies. The pretzel rolls were purchased.
Presently I have a source of relatively inexpensive beef burgers so I tried an experiment. I corned 4 of them. The idea has promise, I just need to change things up a bit to get a better result. I'll pick more of them up again for more experimentation. Clearly, the resulting corned beef burgers were corned, but they needed more spices. The corning process also changed the texture of the burger, making it dense. I never expected that.
Spaghetti and meatballs with aged provolone and the real deal Pecorino Romano tonight.
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Post by Petrvs on Nov 7, 2017 9:52:06 GMT -6
wow Brian, are you able to get italian made provolone and pecorino romano there? You're right, pecorino romano is the real deal when it comes to having it grated on pasta (like in the famous and simply delicious "Cacio e Pepe", "Gricia" or "Amatriciana") but we also have a lot of other pecorinos - which in italian simply indicates a cheese made from sheep ("pécora") milk - from different regions of Italy, each with its distinctive flavor. The most famous are Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano and Pecorino di Fossa (the latter is aged in tuff pits).
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Nov 7, 2017 10:01:30 GMT -6
Yes, I buy it in the supermarket. There are other Italian hard cheeses in the rack, but I haven't tried them. I like the Pecorino Romano too much. I did not know that there were so many pecorinos. It makes sense once one knows what the word means. I opened a package today. Here's the label. If I understand it correctly it means sheeps milk cheese made in the style of Rome? Or from the region of Rome? What does the piccante mean? And the PDO above the Italian flag? If there's anything else on the label that you can explain, I'd like to know. I like to know about my food. FWIW, the warehouse of this supermarket chain burned and I was told they lost all of the Romano cheese and that there might not be anymore until "next year". Clearly they found some. I'd like to find some that was aged even longer, I think the cheese that burned was aged longer and was a hair darker in color and had some crunchy round spots in it from age. This doesn't have those. But I'm lucky to have it at all. FWIW, in our supermarkets here in the USA there is also found pre-grated "spaghetti cheese". The makers might even have the audacity to call it Parmesan, but if it is it's not the real stuff, but the American version that isn't even close to tasting like the real stuff. That "cheese" was pre-grated at some unknown earth age and has been in the cardboard container since then. If it ever had flavor it lost it all long ago. It's just terrible stuff. I can't/won't eat it; it's an insult to my bowels. I'd rather have cheddar on my spaghetti than the cardboard can stuff.
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corto
Blade King
Night Hawk
Daniel
Posts: 381
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Post by corto on Nov 10, 2017 15:48:24 GMT -6
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Post by GarnerPW on Nov 10, 2017 16:12:51 GMT -6
What I cooked for our family today: skillet grilled chicken breasts with rice and sided with cress and cherry tomatoes salad. Healthy and yummy And as a digestive an espresso with a small glass of Porto. I coming to your house for supper.
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corto
Blade King
Night Hawk
Daniel
Posts: 381
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Post by corto on Nov 10, 2017 16:17:34 GMT -6
What I cooked for our family today: skillet grilled chicken breasts with rice and sided with cress and cherry tomatoes salad. Healthy and yummy And as a digestive an espresso with a small glass of Porto. I coming to your house for supper. You're welcome hehe It's just another plate on the table.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Nov 10, 2017 16:26:40 GMT -6
Lookin' good Daniel!
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Post by wchnu on Nov 10, 2017 22:27:32 GMT -6
corto that looks great! I kade a big pot of beef stew with russet potatoes..sweet potatoes..corn...sweet peas...onion..carrots. Vety good stuff.
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Post by Petrvs on Nov 11, 2017 2:02:12 GMT -6
I opened a package today. Here's the label. If I understand it correctly it means sheeps milk cheese made in the style of Rome? Or from the region of Rome? What does the piccante mean? And the PDO above the Italian flag? If there's anything else on the label that you can explain, I'd like to know. I like to know about my food. FWIW, the warehouse of this supermarket chain burned and I was told they lost all of the Romano cheese and that there might not be anymore until "next year". Clearly they found some. I'd like to find some that was aged even longer, I think the cheese that burned was aged longer and was a hair darker in color and had some crunchy round spots in it from age. This doesn't have those. But I'm lucky to have it at all. FWIW, in our supermarkets here in the USA there is also found pre-grated "spaghetti cheese". The makers might even have the audacity to call it Parmesan, but if it is it's not the real stuff, but the American version that isn't even close to tasting like the real stuff. That "cheese" was pre-grated at some unknown earth age and has been in the cardboard container since then. If it ever had flavor it lost it all long ago. It's just terrible stuff. I can't/won't eat it; it's an insult to my bowels. I'd rather have cheddar on my spaghetti than the cardboard can stuff. sorry Brian, somehow I missed this post. Ok then, "piccante" is an italian word which normally means "hot" (as in jalapeños) or "very spicy" (as in some kind of curry), but when it comes to cheeses, it just indicates a stronger and saltier taste. The pecorino romano is indeed piccante, while the pecorino toscano is much less. The opposite of piccante is "dolce" (meaning "sweet") and you can find also this difference in the provolone, which can be either dolce o piccante, normally due to its aging. That pecorino romano is authentic, as it bears the marking of the consortium, and the PDO means Protected Denomination of Origin (in italian "DOP - denominazione di origine protetta), which indicates that the product has been made in its geographical zone of origin (in this case Lazio, the region in which Rome is) with the traditional method.
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Nov 11, 2017 10:29:41 GMT -6
Thanks!
I can indeed find aged provolone, and it's quite good also, but it's just not the same as Romano. Romano having far more flavor. Now I can check the label to find out if the provolone is the real thing. :-)
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corto
Blade King
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Daniel
Posts: 381
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Post by corto on Nov 18, 2017 3:24:58 GMT -6
Good morning friends! Have a nice weekend...
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corto
Blade King
Night Hawk
Daniel
Posts: 381
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Post by corto on Nov 18, 2017 13:38:31 GMT -6
Dinner of the day: Sautéed black swordfish fillets and potatoes
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Nov 18, 2017 15:50:40 GMT -6
Daniel, that looks delicious!
Breakfast for me today was homemade pastrami hash. I've been playing around with relatively inexpensive burgers that I get for a good price, this latest experiment had me turn fresh burgers into cured burgers with pastrami spices. I had 2 left, so I chopped them up and added them to diced potatoes. A layer of that then 2 eggs from the ladies cooked over easy finished the dish. I have maybe 2 more meals left with the leftover hash.
Tonight I have no idea what I'm going to have yet. We just made EVOO based cole slaw though. I like easy veg' and that little amount of slicing will give me cabbage salad for quite a few days.
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