What's for dinner?

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i’m a hot pockets and SpaghettiOs kind a guy.
But I made this tonight using Helofresh. Italian chicken, potatoes and green beans on a bake sheet. It was really good. My poor mom has to deal with my cooking on the weekends when her caregivers are off. I could tell she was very Skeptical and being very polite about me cooking dinner. But dang if she did not throw down and go back for seconds!:D:D

I Zested a Lemon! pretty proud of that!
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i’m a hot pockets and SpaghettiOs kind a guy.
But I made this tonight using Helofresh. Italian chicken, potatoes and green beans on a bake sheet. It was really good. My poor mom has to deal with my cooking on the weekends when her caregivers are off. I could tell she was very Skeptical and being very polite about me cooking dinner. But dang if she did not throw down and go back for seconds!:D:D

I Zested a Lemon pretty proud of that!
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Congrats!
Those boxes are great at building confidence in the kitchen. Don’t be afraid to experiment in the kitchen!

Worst case scenario it’s awful: Chuck it in the bin and heat a can of $.99 sketty-os. Good news is there’s another meal in 6 hours to try something else!
Remember you don’t need fancy gadgets or expensive ingredients to make tasty meals.
Also, it’s easy to find something you enjoy cooking and eating but can quickly cause burn out. Try new things at least once every month or so.
 
Congrats!
Those boxes are great at building confidence in the kitchen. Don’t be afraid to experiment in the kitchen!

Worst case scenario it’s awful: Chuck it in the bin and heat a can of $.99 sketty-os. Good news is there’s another meal in 6 hours to try something else!
Remember you don’t need fancy gadgets or expensive ingredients to make tasty meals.
Also, it’s easy to find something you enjoy cooking and eating but can quickly cause burn out. Try new things at least once every month or so.
I’m looking forward to lunch tomorrow:D Already thinking in my head what I can do to make those potatoes and green beans on my own with different flavors.
 
Simple Italian-seasoned shrimp sauteed in light olive oil (added butter and lemon juice to make a sauce). Halved cremini mushrooms battered in tempura and fried in peanut oil.
 
My first attempt at milanesa. Oil was a little hot for first two slices. Got it closer towards the end tho.
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Cheesy smothered mushroom chicken with roasted carrots and homemade mashed potatoes.

this is getting fun! I know this stuff is not as good as some of the amazing looking food that y’all have been posting, thanks for indulging me:)

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Wood, gas, or coal?
I assume wood would provide best taste of the options. But I’m lazy. So I’ll just order mine as delivery lol

Gas. Ooni Koda. I have cooked pie on wood, gas and charcoal. Honestly at 800 degrees the pies are not in there long enough to pick up much smoke or flavor from the fuel source. Most of the "smoke" you taste is the char from the crust. Traditionalist will tell you wood is the way to go but in blind taste tests most people cannot tell. Also to cook 2 pizzas real wood is inefficient. If I was doing more wood would make more sense.

This is the oven I use. It runs on clean burning propane. Ready to go in 20 minutes.

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Except my dough skills are not strong.

Lots of trial and error. There is a cool app called PizzApp that calculates ratios for you. For me cold proof of 48+ hours 60% hydration and then 5 hour Room temp proof yields good results.
 
Asian style halibut with bok choy & red peppers. A little orange zest and ginger really brings out the flavor in the fish. Served it with a nice Sancerre.

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Im still trying to get this charcoal grill thing down
Started a 9oz sirloin on the grill, fire went out. Finished in a pan.
Still tasty
 
Im still trying to get this charcoal grill thing down
Started a 9oz sirloin on the grill, fire went out. Finished in a pan.
Still tasty
You weren't supposed to have fire.
 
You weren't supposed to have fire.
Well the fire is supposed to start the charcoal, yes? I cant get them going consistently, some will heat up some, half turn a little white, then gone. No heat, no embers.
 
Well the fire is supposed to start the charcoal, yes? I cant get them going consistently, some will heat up some, half turn a little white, then gone. No heat, no embers.
What type of coal you using? How are you lighting them? Do you have/use a charcoal chimney?

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Well the fire is supposed to start the charcoal, yes? I cant get them going consistently, some will heat up some, half turn a little white, then gone. No heat, no embers.
If you are using fluid to start the charcoal...stop. LOL A chimney is much better. But, if using the fluid, squirt it on the charcoal and wait a minute or two before lighting. This allows the fluid to sink in and not just burn off the outside of the briquets.
 
No fluid, dont want to use it
I have some kingsford charcoal
Ive been using lighter cubes and stacking coal around in a pyramid fashion, just doesnt catch fully

Sometimes it works, sometimes it doesnt
 
@HMP get lump charcoal and a chimney. Start it with newspaper under it. Get it going good and then put it in the grill.


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This is a pretty good starting point. Will be 10000X better than Wegamans in a jar. You can scale it to smaller amounts. I do a 1/4 recipe.

https://www.maangchi.com/recipe/easy-kimchi



My dear wife is generally very accomodating but kimchi is not allowed in the house. It is one of the few foods I will make myself sick eating. That looks top notch btw.
 
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Baja Barramundi with yellowRice & Salsa Fresca
This one was the best yet. I’d order this out.
 
Conversation between my wife and I at lunch time.

Her: What are you having?
Me: We have a lot of eggs and half of a bag of vegetables, might make an omelette.
Her: That sounds good, I want one.
Me: how about this?

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@Miss Lily

Inspired by your thread asking for suggestions for meal planning. Took smoked pull pork and put a bit of Mexican spices. Served with corn salsa, guacamole, fresh tomato salsa, corn salsa on corn tortillas and a side of black beans.

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Hosen Pork Meatloaf with Wasabi mashed potatoes. Pretty good, very filling.
 
“Grinders” with what’s on hand in the fridge/pantry.

French loaf with deep fried turkey,Black Forest ham, salami, Swiss,red peppers, onions, lettuce, jalapeños,banana peppers,oil, vinegar, mustard and most importantly JAPANESE MAYO

And some frozen fries
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Smoked at 220 for about 2 hours. Pulled it when it hit 130. Covered in foil and cranked grill to 50o to sear. Couple minutes on each side. Everybody liked it and I have enough left over for some fajitas and something else this week. Next time I’ll probably pull off for searing at 120-125. I like it a little more rare. But it was still tender and juicy.
 
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Smoked at 220 for about 2 hours. Pulled it when it hit 130. Covered in foil and cranked grill to 50o to sear. Couple minutes on each side. Everybody liked it and I have enough left over for some fajitas and something else this week. Next time I’ll probably pull off for searing at 120-125. I like it a little more rare. But it was still tender and juicy.

I am building an order for my supplier. I must add tri-tip now. Gee thanks!
 
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