Why don't we have a food thread? We should have a food thread

Looks like it’s a chicken salad salad pasta salad to me… :wink:

11 Likes

Maryanne likes ditalini pasta in her chicken salad, and I’ve become a fan of making it that way, too.

11 Likes

We have a member of our household who just had her wisdom teeth pulled, and overcooked ditalini with hummus is one of her soft food staples over the last couple of days.

12 Likes

“chicken and egg salad”.
way to go on the chicken-ing your chicken/pasta salad!
lettuce and red peppers were a nice touch!
i know i would tear that up!
garlicky croutons?

12 Likes

I had pickle pizza for dinner tonight.

13 Likes

I am simultaneously intrigued and afraid.

What’s the cheese and is there a base sauce?

10 Likes

I’m not sure what the cheese is. My mom made it for my sisters birthday, so I can get the recipe. It has a Parmesan and garlic sauce

10 Likes

No croutons, but it was yummy. It really filled me up, but didn’t feel like a heavy meal.

10 Likes

Please! I think the intrigue is winning. :smile:

11 Likes

I’ve had that at a local grocery store. It’s surprisingly good!

@Wayward The pickle pizza I had was a white sauce base with ricotta and mozzarella cheese.

10 Likes

No, that looks just about right!

Oh, that looks interesting!

10 Likes

I like how GA is running the meeting…

7 Likes

image

6 Likes

One of the cooking channels I follow is a Japanese home chef named George. He specializes in French and Italian cuisine with a Japanese twist. His channel is not a good resource for traditional Japanese foods like tonkatsu or ramen. He has some really innovative (at least to me) techniques. One technique I have adopted is cooking whole carrots in the microwave in cling wrap, like below:

His fondant daikon recipe is also really wonderful:

10 Likes
4 Likes

His videos are beautiful! A real feast for the eyes!
I love how, in the carrot video, when he’s chopping the trail mix, it’s reflected perfectly in the knife blade.
And how both recipes take a really humble vegetable and elevate it to gourmet status. More like this, please! The radish looks like scallops by the end. Yum!

5 Likes

My BF got some nice pork chops the other day. I put a little pesto-from-a-jar on both sides & let 'em sit overnight.

They turned out beautifully! Still had some multicolor fingerlings mashed potatoes left, and had green beans, too.

EA:
We had the last two for breakfast not long ago, w/more green beans and some stuffing. Man, type about a breakfast’s providing moral support! Wow!

5 Likes
6 Likes

Making some garlic bread (completely homemade) and spaghetti sauce (not so homemade, base is jar sauce) so needed a lot of garlic. I wasn’t looking forward to peeling it all, and remembered hearing a long time ago you could just put it in a bowl, invert another over and shake it. I decided to give that a try, and wow, does that work well. Even though it adds to the dishes with bowls you wouldn’t have used otherwise, I’m going to do that for anything over a clove or two from now on.

7 Likes