What's for dinner?

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

Tri tip is good stuff. If you have a good rub you like and can grill it over some good hardwood you’ll be pleased. This is the first time I cooked it on the pellet grill. Still pretty darn good.
 
I want cheesecake, but I'll have a lean cuisine, back on the diet.
 
This was lunch, but whatever.
I told @cubrock I'd make this post, with pics, dont want to let him down.

So today I ran into Steve at the Burlington gun show. It's a bit of a haul, ended up being 50 minutes from home, and I knew it wouldnt be huge, but I thought, "lets go...and a good reason to hit up the 5 star gas station that @DCGallim took me to for lunch about two years ago"
I'd told a young lady about it, she was skeptical. In fact, Steve seemed a bit skeptical, too.

Out in Saxapahaw (sp?) there is the General Store, a small store with various items and a DELICIOUS eatery in there. They sell gas, so it is a gas station, but this isnt the typical gas station food.
Today I had a reuben, something I'd gotten before and loved, so why not another?
She got a sandwich with avacado, provalone, sprouts, tomato, cream cheese, and mayo.
We got the duck fat fries too...they ended up being like home style taters

She really enjoyed hers, I enjoyed mine. She also really liked the black cherry soda that she got from the fountain machine. See, their fountain drinks arent the typical coke/pepsi, mt dew etc, but a smaller brand which I cant recall the name of now. But she liked the BC beverage and I like my cream soda!

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link to their menu
https://saxgenstore.com/menu/
 
Oh, and tonight I grilled up two steaks I had picked up last week that were short dated at WM. I dont remember the cut, it was 7 bucks for 2 of them. So I froze them a few days then pulled them to thaw yesterday. Poured a bit of soy sauce in the ziploc and let them thaw, turning the bag over every few hours.

Got the grill going nice tonight and ate about one of them tonight for dinner.

I should have thrown some fresh-ground pepper on them, didnt think to.
Was very delicious though, very tender. I wlook forward to finishing that one and the other in the next day or so

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That all looks delicious! I'm going to have to try that place!
 
That all looks delicious! I'm going to have to try that place!
You really should, look at their menu, it's got a lot of good looking items on it. And a lot of things that Ive never heard of before
 
My garden tomatoes are going crazy. I should have some excellent Cherokee Purples tomorrow so I went ahead and made this for sandwiches. Nothing like baking at 500 degrees when it is 90+ outside. I have the hood fan going full blast but its still hot in the kitchen.

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I made some pasta last night! Cooked the sauce for about 6 hours. Hot Italian Sausages rounded out the sauce. Served it over some spaghetti a side salad and garlic bread on homemade bread like the one above.

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That all looks delicious! I'm going to have to try that place!
My wife loves the duck jam burger and the rico burger. I always get fish or scallop tacos. The duck fat fries with the garlic aioli is a must. There's a really nice place called the Eddy Pub a few doors down that is amazing as well. If we take the kids to the skate park in Greensboro on a Saturday we'll drive the extra 40 minutes down there to eat lunch.
 
I had a hankerings or some pesto pizza. So I made some dough from scratch, made some pesto from scratch, and chopped up some maters from the garden.
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My oven only hits 550 so it could be crisper.

If you have a pizza stone or even better a pizza steel you can get a decent pie out of a 550 oven. The trick is to modify the dough for the lower temp. These are oven pizzas cooked on a pizza steel.

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My wife loves the duck jam burger and the rico burger. I always get fish or scallop tacos. The duck fat fries with the garlic aioli is a must. There's a really nice place called the Eddy Pub a few doors down that is amazing as well. If we take the kids to the skate park in Greensboro on a Saturday we'll drive the extra 40 minutes down there to eat lunch.


I'm mighty tempted to take my wife on a road trip date to one of those fine establishments for lunch one day. She loves going for drives and mostly loves surprises. LOL
 
I'm mighty tempted to take my wife on a road trip date to one of those fine establishments for lunch one day. She loves going for drives and mostly loves surprises. LOL
Once you get off 40/85 it's a pretty nice drive, we always go down Hwy 87, little more scenic drive than down Hwy 54.
 
I had a hankerings or some pesto pizza. So I made some dough from scratch, made some pesto from scratch, and chopped up some maters from the garden.
View attachment 233004
My oven only hits 550 so it could be crisper.

My other post did not imply the pizza you made did not look excellent! It looks great! What kind of flour did you use? That makes a difference. Also long cold proofs help.
 
My other post did not imply the pizza you made did not look excellent! It looks great! What kind of flour did you use? That makes a difference. Also long cold proofs help.
Bleached bread flour. I'm far from a bread baker, really just started around March with sourdough and a couple other things. I mostly follow this guys instructions with some others thrown in.
https://www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw
 
My garden tomatoes are going crazy. I should have some excellent Cherokee Purples tomorrow so I went ahead and made this for sandwiches. Nothing like baking at 500 degrees when it is 90+ outside. I have the hood fan going full blast but its still hot in the kitchen.

vpCGkIg.jpg

I was forced to throw my starter away a couple of months ago when I could not find the flour to feed it.

I have acquired a decent stash of flour now and will begin to grow a new starter in the next couple of weeks. Hopefully it will cool down enough by the time it is ready to start baking bread again.

Oh, and I use unbleached bread flour, white wine and cold proofing for pizza crust. The wine imparts the sour taste without long process.
 
Bleached bread flour. I'm far from a bread baker, really just started around March with sourdough and a couple other things. I mostly follow this guys instructions with some others thrown in.
https://www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw

His pizza video is pretty good. He is 100% right that OO flour is best for pizza. The cut really allows you to stretch the dough. High protein bread flour also works. It takes a lot of practice to get pizza just right. Everything from the dough, toppings the sauce etc... can cause you issues. The good thing is even the mistakes eat pretty good. There are some really good FB groups dedicated to making pizza. Lots of great ideas from all over the world. Just say no to pineapple. LOL

In the video you linked to his proof time is way too short but that is because he is using a lot of yeast from the sourdough starter. The longer cold proof/ferment develops better tastier gluten chains IMHO. It also requires very little yeast. He sort of makes a hybrid NYC/Neapolitan. The bottom of his crust is way too crisp for Neapolitan. Most Americans complain that true Neapolitan is too soggy in the middle. Traditional Italians will tell you US Pizza is over done. LOL Personally I do not want my pizza to to have the texture of a cracker. It should be cook but still have a chew to it. NYC style should be firm but foldable. Neapolitan is going to almost moist in some spots. The broiler trick he uses is good hack.

For NYC style I bulk ferment for 48 hours in the fridge. I form it into balls after 24 hours. The recipe I use adds a tiny bit of sugar and tiny bit of high temp oil like grapeseed oil. This helps the crust crisp. These do well at 550 degrees.

For Neapolitan I bulk ferment my dough for about 72 hours in the fridge. After 48 or I ball it up. For these ball them up into 240 gm balls. These are "personal" sized pizzas. Everyone gets their own. I cook them in a 900 degree pizza oven. I get the air temp up to 900. The stone in the 800 range. It gets that temp in 20 minutes. Just before I throw a pizza I turn the burner down to 50%. The pizza cooks in about 2 minutes. In the second pic you can see the crust is semi firm but still somewhat floppy. It gets good leopard spotting.

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I was forced to throw my starter away a couple of months ago when I could not find the flour to feed it.

I have acquired a decent stash of flour now and will begin to grow a new starter in the next couple of weeks. Hopefully it will cool down enough by the time it is ready to start baking bread again.

Oh, and I use unbleached bread flour, white wine and cold proofing for pizza crust. The wine imparts the sour taste without long process.

That sucks about your starter. It was touch and go here in terms of flour. I almost ran out of OO flour. I normally get it from Amazon but they were sold out for a while. I use it for pizza and for pasta. I sometimes use white vinegar to add that punch to a bread. You need to post more pics of your food.
 
TYou need to post more pics of your food.

I really suck at plating and am an even worse photographer. Perhaps I will try again, if I can grab the phone before the vultures decend.

Edit: decend = descend

I can spell. My fingers are dyslexic
 
I really suck at plating and am an even worse photographer. Perhaps I will try again, if I can grab the phone before the vultures decend.

The wife always says get your picture so I can eat.... :D
 
This was lunch, but whatever.
I told @cubrock I'd make this post, with pics, dont want to let him down.

So today I ran into Steve at the Burlington gun show. It's a bit of a haul, ended up being 50 minutes from home, and I knew it wouldnt be huge, but I thought, "lets go...and a good reason to hit up the 5 star gas station that @DCGallim took me to for lunch about two years ago"
I'd told a young lady about it, she was skeptical. In fact, Steve seemed a bit skeptical, too.

Out in Saxapahaw (sp?) there is the General Store, a small store with various items and a DELICIOUS eatery in there. They sell gas, so it is a gas station, but this isnt the typical gas station food.
Today I had a reuben, something I'd gotten before and loved, so why not another?
She got a sandwich with avacado, provalone, sprouts, tomato, cream cheese, and mayo.
We got the duck fat fries too...they ended up being like home style taters

She really enjoyed hers, I enjoyed mine. She also really liked the black cherry soda that she got from the fountain machine. See, their fountain drinks arent the typical coke/pepsi, mt dew etc, but a smaller brand which I cant recall the name of now. But she liked the BC beverage and I like my cream soda!

LIcINW9.jpg

G1MxMT0.jpg

6bFmSjZ.jpg



link to their menu
https://saxgenstore.com/menu/

Thank you. That looks like an excellent diversion on the way home from the gun club next time.
 
If you have a pizza stone or even better a pizza steel you can get a decent pie out of a 550 oven. The trick is to modify the dough for the lower temp. These are oven pizzas cooked on a pizza steel.

lehSHgC.jpg


dfiEXE1.jpg


Jo3HPsc.jpg
If you have a pizza stone or even better a pizza steel you can get a decent pie out of a 550 oven. The trick is to modify the dough for the lower temp. These are oven pizzas cooked on a pizza steel.

lehSHgC.jpg


dfiEXE1.jpg


Jo3HPsc.jpg

You are your damn pizzas! I hate you.
 
My better half just fixed up this marvelous homemade pot of chicken & dumplins with a side of half runner green beans she bought at the Farmer’s Market.

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Well, couple nights ago we had burgers. Mine I added some eggs, no buns/bread. And extra cheese.

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Sent from my Pixel 2 using Tapatalk
 
Tonight it was chicken Alfredo, not from scratch though.
And a bottle of wine, for me. The whole thing. Yeah.



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Just sauced these up. Used Sweet Baby Ray's and Boyles Irish Creme. I also dryrub with heavy black pepper and Goya the day before. I promise you that these are going to light yo ass up!
 
I channeled my inner Julia Child tonight. I enjoy cooking with wine ... sometimes I even put it in the food. Coq au vin served over mashed potatoes.

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GUMBO! Rice, fried green tomatos, cornbread.

I was given quite the haul from my DIL's garden (peppers, tomatos and other things). All I needed was the shrimp (my purveyor had a fresh delivery from the coast today) and okra (the farm stand down the road had fresh picked this morning).
 
Went to IHOP with the Mrs tonight- she had the chocolate chocolate pancakes and I had a Colorado omelet, add mushrooms, pepper jack cheese, avocado and hash browns.


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