Mrs. in UT left for Maui today to visit her niece who has a B&B there. So I'm on my own for 5 days. Gonna make a couple of things she doesn't care for (a chicken/mushroom/ham crepe with a cream sauce and a whopper with raw onion) and clean some old chicken enchiladas out of he freezer for tonight. Dinner at a friends' tomorrow and an engagement party on Saturday. So my big meal is hosting my MNF group for the game with Seattle. Making guac and pork belly burnt ends, a debris po'boy (hoagie with shredded chuck and gravy/remoulade sauce/lettuce/tomato) with a side of mac and cheese with green chilies, and NY style black and white cookies for dessert.
I'd like to thank everyone who has supported this thread the past few years. It just seems to me that it has run its course, so for the forseeable future at least, I'm going to take a sabbatical. In the meantime, if anyone wants to post some food threads, please do so.
So what are you a ll doing for the weekend and/or the game?
I’ll keep your email handy.
nothing special for Monday night. whatever dinner we have and a glass of Scotch for the game.
Whether you are just taking a break or hanging it up longer term as far as the threads are concerned, I'll never see a BBI food thread without thinking "Bill in UT".
Thanks for the contributions.
I’ll keep your email handy.
Black and white cookies are great probably too good for the shlubs I've got coming over, lol. But my granddaughters are coming in 2 weeks, so I'll freeze the leftovers for them.
I'll have to sleep on what to do. It justs feels like I'm talking about the same things with the same small and dwindling group every week
nothing special for Monday night. whatever dinner we have and a glass of Scotch for the game.
Hey, Victor. Is that the 8 hour bolognese or a quicker version? We're finally under 100 degrees here, so grilling season is approaching. Enjoy the Scotch and hopefully the game
yes, I know :)
Quote:
And Bill- I suspect I’m not alone here in saying I will miss this weekly thread, and all the standard and periodic contributors to it.
I’ll keep your email handy.
Black and white cookies are great probably too good for the shlubs I've got coming over, lol. But my granddaughters are coming in 2 weeks, so I'll freeze the leftovers for them.
I'll have to sleep on what to do. It justs feels like I'm talking about the same things with the same small and dwindling group every week
I went out to dinner a bunch of weeks ago, and for dessert we had a
Black & White Cookie Sundae. The overall meal was good, but the dessert was lifts out fantastic. I'm pressed for time, but I will post about it later, or in NEXT WEEKS THREAD!!!
I hope you reconsider!
Whether you are just taking a break or hanging it up longer term as far as the threads are concerned, I'll never see a BBI food thread without thinking "Bill in UT".
Thanks for the contributions.
Thanks, hoya
Hey, Dave. Let me give you a heads-up. My favorite UT restaurant is Tiburon, in Sandy, just a short drive south of SLC. I also like Log Haven, where we had our dtr's wedding. Great mountain setting, and I just saw it's rated #1 in SLC on Tripadvisor. Also, Ruth's diner is a can't miss spot for breakfast or lunch-eat outside if the weather is good.
Quote:
only definite so far is Mrs. in CT making rigatoni Bolognese on Sunday. She has a function after work to day so may just order in tonight. If, and a big IF, this rain blows out of here tomorrow afternoon we have a couple of bone-in NY Strips in the freezer ready for the grill. If not, maybe make them in the pan with a marsala and mushroom sauce. We'll see.
nothing special for Monday night. whatever dinner we have and a glass of Scotch for the game.
Hey, Victor. Is that the 8 hour bolognese or a quicker version? We're finally under 100 degrees here, so grilling season is approaching. Enjoy the Scotch and hopefully the game
definitely less. I don't it takes more than 2 hours, maybe less.
Scotch is for if the game starts to go south. better game = less Scotch :-)
I don't think I can say no to you, Drew :)
You haven't had much Korean food lately, have you? I think gochujang glaze is my favorite way to make ribs now.
I hope you reconsider!
Thanks, Ichabod. I guess if I'm not just boring everyone to tears, I can keep it up. Anyone have suggestions for something I can add, maybe?
With the wife out of town, I'm gonna have to work hard not to drink a ton myself
You inspired me to clean the dust off my slow cooker. The roast beef po'boy I'm doing is actually a slow cooker recipe, but the only time I made it I adapted it to the Instant pot. I just put the chuck in the SC, low for 9 hours.
Tomorrow will be putting together a charcuterie plate. Prosciutto, Genoa Salami, Chorizo and Jamon with Boursin, Cotswold, Saga Blue, and whatever soft French cheese I find. Olives, melon, dried fruit, piquillo peppers and roasted long hots with sliced baguette, crostini, and Norwegian flatbread.
Defrosting Iberico Rib Fingers and NZ Cowboys to grill tomorrow or Sunday.
Monday will be wing night.
Tomorrow we have an event that includes dinner.
Sunday I'm on my own in Brooklyn, will do either Italian or sushi depending on mood.
Can't even think about Monday yet ...
Tomorrow will be putting together a charcuterie plate. Prosciutto, Genoa Salami, Chorizo and Jamon with Boursin, Cotswold, Saga Blue, and whatever soft French cheese I find. Olives, melon, dried fruit, piquillo peppers and roasted long hots with sliced baguette, crostini, and Norwegian flatbread.
Defrosting Iberico Rib Fingers and NZ Cowboys to grill tomorrow or Sunday.
Monday will be wing night.
Hey, A-Train, sounds great. Is the charcuterie platter a stand-alone meal or part of something else? I couldn't find a dish called NZ Cowboys on the net. What is it?
Tomorrow we have an event that includes dinner.
Sunday I'm on my own in Brooklyn, will do either Italian or sushi depending on mood.
Can't even think about Monday yet ...
Tonight sounds terrific, Del. Making a sauce for the crab cakes, tartar or remoulade?
Quote:
In comment 16224058 CRinCA said:
Drew- the Shake Shack out here by me has a Black and White Milkshake I’ve been meaning to try.
Quote:
Black and white cookies are great probably too good for the shlubs I've got coming over, lol. But my granddaughters are coming in 2 weeks, so I'll freeze the leftovers for them.
I'll have to sleep on what to do. It justs feels like I'm talking about the same things with the same small and dwindling group every week
I went out to dinner a bunch of weeks ago, and for dessert we had a
Black & White Cookie Sundae. The overall meal was good, but the dessert was lifts out fantastic. I'm pressed for time, but I will post about it later, or in NEXT WEEKS THREAD!!!
My in-laws are friends with Pat LaFrieda and they have what they call Pat Meat.
GF threw monkey wrench in and Sat night will be Peruvian Rotisserie Chicken with Salad.
Picking up Red Chile Pozole with Pork and Carne Asado tacos now.
Tomorrow is Mexican. Sort of. I've always been curious about the burritos Walmart has in what passes for their deli section. They're only $1.27 so I figure why not get a couple.
Sunday dinner I go to Italy. Again sort of. I'm doing a Ragu sauce. I start with the trinity. Onions, carrots and celery and I roast them with garlic cloves. Once roasted they're pureed and them added to a hot pan with olive oil to brown. Once browned, I add ground beef, pork and veal and let that brown before adding 2 cups of red wine, chopped basil and plum tomatoes that I'll roast and puree tomorrow. Salt and pepper to taste, bring the pot to a boil then lower to medium low to simmer for 2 hours. Serving it over pasta (haven't decided on what kind yet) with garlic bread on the side
Quote:
In comment 16224277 Bill in UT said:
Quote:
In comment 16224058 CRinCA said:
Drew- the Shake Shack out here by me has a Black and White Milkshake I’ve been meaning to try.
Quote:
Black and white cookies are great probably too good for the shlubs I've got coming over, lol. But my granddaughters are coming in 2 weeks, so I'll freeze the leftovers for them.
I'll have to sleep on what to do. It justs feels like I'm talking about the same things with the same small and dwindling group every week
I went out to dinner a bunch of weeks ago, and for dessert we had a
Black & White Cookie Sundae. The overall meal was good, but the dessert was lifts out fantastic. I'm pressed for time, but I will post about it later, or in NEXT WEEKS THREAD!!!
I assume you've gotta eat that milkshake with a spoon, not a straw. The b&w sundae might be like a brownie sundae?
My in-laws are friends with Pat LaFrieda and they have what they call Pat Meat.
I see that Pat LaFrieda is a great butcher, not a chef. The steaks should be awesome. Enjoy
Tomorrow is Mexican. Sort of. I've always been curious about the burritos Walmart has in what passes for their deli section. They're only $1.27 so I figure why not get a couple.
Sunday dinner I go to Italy. Again sort of. I'm doing a Ragu sauce. I start with the trinity. Onions, carrots and celery and I roast them with garlic cloves. Once roasted they're pureed and them added to a hot pan with olive oil to brown. Once browned, I add ground beef, pork and veal and let that brown before adding 2 cups of red wine, chopped basil and plum tomatoes that I'll roast and puree tomorrow. Salt and pepper to taste, bring the pot to a boil then lower to medium low to simmer for 2 hours. Serving it over pasta (haven't decided on what kind yet) with garlic bread on the side
Hey, congratulations DG. I remember you talked about looking for a new job a couple of months ago. I hope you're enjoying it. Your ragu should be at least similar to Victor's bolognese. Sounds delicious
Quote:
..
You inspired me to clean the dust off my slow cooker. The roast beef po'boy I'm doing is actually a slow cooker recipe, but the only time I made it I adapted it to the Instant pot. I just put the chuck in the SC, low for 9 hours.
yep same here---chuck for 8 hours. I made it today instead--it is almost done. Ill add a little corn starch at the end to thicken it and some cold butter.
Quote:
In comment 16224498 djm said:
Quote:
..
You inspired me to clean the dust off my slow cooker. The roast beef po'boy I'm doing is actually a slow cooker recipe, but the only time I made it I adapted it to the Instant pot. I just put the chuck in the SC, low for 9 hours.
yep same here---chuck for 8 hours. I made it today instead--it is almost done. Ill add a little corn starch at the end to thicken it and some cold butter.
The recipe called for 8 hours, but I had a 4 pound piece instead of 3, so I added so time to be sure. Heheating it tonight for the game.