What do your meals look like (show me pictures)....

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Replies

  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    mjbnj0001 wrote: »
    Adventurista wrote: »
    @acpgee - yum indeed, although a whole pickle in taco is a new thought!

    @mjbnj0001 - ok, my colloquial use - pronounced catsup, spelled ketchup. Lol

    And... sgetti

    Hope the savory bread was a happy accident... sounded good to me ;)

    I won't inflict my New Jersey accent on you, LOL.

    The breads came out pretty well, thanks. Good for lots of purposes, but maybe not so much for every use. Fortunately, I had sized the onions dose for the smaller batch of rolls than the two loaves of bread, so they're more of a background note than a full-blown onion bread. Repeating the photo ... hard to tell, but the flakes are fairly well distributed throughout the loaves, so you don't get a full-on bite of onion. You can see a few darker brown spots which are the flakes. Nothing goes to waste, LOL ... I may just do this again, with intention. The holidays are coming up.

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    @Adventurista

    as i drifted off to sleep last evening, suddenly out of the blue, i thought, "why didn't i just get my sifter out and remove the onion flakes that way?" simple answer, in the midst of all the related things i was doing, i just pivoted without using any deep thought.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Tonight's (Thursday) dinner entree ... baked chicken (thigh) salsa. Since I did a grocery shop yesterday, I had a fridge/pantry-clearing exercise to do today, so I added an assortment of unusual odds-and-ends sides for a salsa dish: baked herbed turnips (NOT rutabagas) and mini potatoes, leftover chopped salad from yesterday with my homemade Catalina dressing, and steamed carrots for my wife, who isn't fond of turnips. All were good, IMHO, LOL, and surprisingly melded together, taste-wise. Expected to be good on their macros, although since I used a commercial salsa, a little higher in salt than usual for our meals.

    Pic: as served. The little pile of carrots is my chef's "quality control" sample. The turnips are the whiter chunks.

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  • acpgee
    acpgee Posts: 7,956 Member
    Finally first asian meal in what has felt like weeks. Vietnamese roast aubergine salad, cucumber with store bought Japanese sesame dressing, Thai chicken with garlic and pepper.
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  • Adventurista
    Adventurista Posts: 1,778 Member
    edited October 19
    All looks yum!

    @mjbnj0001 - brilliant! Next time eh? :D
    -- showed hubby the silpat. He is on the hunt! The fish looked great.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    edited October 20
    Adventurista wrote: »
    All looks yum!

    @mjbnj0001 - brilliant! Next time eh? :D
    -- showed hubby the silpat. He is on the hunt! The fish looked great.

    Thanks!

    Silpat ... Amazon. Also got a set for my daughter last Christmas at Williams Sonoma. Silpat is a brand, there are bunches of others, some Euro origin. I guess "silpat" has become a generic descriptive, like xerox or kleenex. Silicone-infused, which is the "sil-" prefix. Fiberglass embedded interior.

    Orange ones are intended for ovens, baking, etc.; you'll see the background corner of one in the above recent photo showing the onion loaves and rolls. I bake, roast veggies, roast chicken on them. Displaces Al foil or parchment paper in some of my bakes. Not all. They somewhat insulate the bottoms of bread products when baking, so I'm more iffy when baking. I've been doing the rolls more like this recently.

    Black ones for grills. Good up to mid-400sF to 500F supposedly (varies by brand I think, be conservative). I try and keep the heat lower, and I have one of the "IR" indirect-heat/heatshield BBQ grills from CharBroil. For the fish, I kept the burners at slightly below "medium" and closed the top which reported the temp as 425F. I can get sear marks from the pad, but not as good as a bare grill, and the pad does trap juices so you in effect saute more than grill in some cases (moister, jucier foods). So I switch back and forth using/not using them. They're great for veggies and fish that would sag or drop between the grill bars. Pic below is from earlier this summer, with 80% ground beef. You can see the juices accumulation. The foil packets atop are veggies. And those are several of my homemade rolls.

    Cleanup is a pretty simple scrub and/or dishwasher. If you do oily things on the orange ones, they tend to absorb some of the oil molecules when heated, and the surface gets a little oily permanently, but that's OK ("seasoned" I supposed like cast iron). Also can show stains. They aren't forever. The blacks seem to be more impervious. They are also more sheetlike and less thick than the pads.

    Good luck.

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  • acpgee
    acpgee Posts: 7,956 Member
    mjbnj0001 wrote: »
    Adventurista wrote: »
    All looks yum!

    @mjbnj0001 - brilliant! Next time eh? :D
    -- showed hubby the silpat. He is on the hunt! The fish looked great.

    Thanks!

    Silpat ... Amazon. Also got a set for my daughter last Christmas at Williams Sonoma. Silpat is a brand, there are bunches of others, some Euro origin. I guess "silpat" has become a generic descriptive, like xerox or kleenex. Silicone-infused, which is the "sil-" prefix. Fiberglass embedded interior.

    Orange ones are intended for ovens, baking, etc.; you'll see the background corner of one in the above recent photo showing the onion loaves and rolls. I bake, roast veggies, roast chicken on them. Displaces Al foil or parchment paper in some of my bakes. Not all. They somewhat insulate the bottoms of bread products when baking, so I'm more iffy when baking. I've been doing the rolls more like this recently.

    Black ones for grills. Good up to mid-400sF to 500F supposedly (varies by brand I think, be conservative). I try and keep the heat lower, and I have one of the "IR" indirect-heat/heatshield BBQ grills from CharBroil. For the fish, I kept the burners at slightly below "medium" and closed the top which reported the temp as 425F. I can get sear marks from the pad, but not as good as a bare grill, and the pad does trap juices so you in effect saute more than grill in some cases (moister, jucier foods). So I switch back and forth using/not using them. They're great for veggies and fish that would sag or drop between the grill bars. Pic below is from earlier this summer, with 80% ground beef. You can see the juices accumulation. The foil packets atop are veggies. And those are several of my homemade rolls.

    Cleanup is a pretty simple scrub and/or dishwasher. If you do oily things on the orange ones, they tend to absorb some of the oil molecules when heated, and the surface gets a little oily permanently, but that's OK ("seasoned" I supposed like cast iron). Also can show stains. They aren't forever. The blacks seem to be more impervious. They are also more sheetlike and less thick than the pads.

    Good luck.

    mjbnj0001 wrote: »
    Adventurista wrote: »
    All looks yum!

    @mjbnj0001 - brilliant! Next time eh? :D
    -- showed hubby the silpat. He is on the hunt! The fish looked great.

    Thanks!

    Silpat ... Amazon. Also got a set for my daughter last Christmas at Williams Sonoma. Silpat is a brand, there are bunches of others, some Euro origin. I guess "silpat" has become a generic descriptive, like xerox or kleenex. Silicone-infused, which is the "sil-" prefix. Fiberglass embedded interior.

    Orange ones are intended for ovens, baking, etc.; you'll see the background corner of one in the above recent photo showing the onion loaves and rolls. I bake, roast veggies, roast chicken on them. Displaces Al foil or parchment paper in some of my bakes. Not all. They somewhat insulate the bottoms of bread products when baking, so I'm more iffy when baking. I've been doing the rolls more like this recently.

    Black ones for grills. Good up to mid-400sF to 500F supposedly (varies by brand I think, be conservative). I try and keep the heat lower, and I have one of the "IR" indirect-heat/heatshield BBQ grills from CharBroil. For the fish, I kept the burners at slightly below "medium" and closed the top which reported the temp as 425F. I can get sear marks from the pad, but not as good as a bare grill, and the pad does trap juices so you in effect saute more than grill in some cases (moister, jucier foods). So I switch back and forth using/not using them. They're great for veggies and fish that would sag or drop between the grill bars. Pic below is from earlier this summer, with 80% ground beef. You can see the juices accumulation. The foil packets atop are veggies. And those are several of my homemade rolls.

    Cleanup is a pretty simple scrub and/or dishwasher. If you do oily things on the orange ones, they tend to absorb some of the oil molecules when heated, and the surface gets a little oily permanently, but that's OK ("seasoned" I supposed like cast iron). Also can show stains. They aren't forever. The blacks seem to be more impervious. They are also more sheetlike and less thick than the pads.

    Good luck.

    I use silpats for pralines. Originally bought them for baking to replace silicone baking paper but didn’t like them for that use. They add a layer of insulation so that cookies don’t brown well on the bottom. Might be okay for meringues. Or if you don’t mind flipping things over for the last five minutes to brown on the bottom.

    I love the silicone mesh sold for putting on BBQ grates for preventing small items like asparagus spears and shrimp from falling through. On the outdoor grill, juices drip through and grate marks are the same as the bare grill. They can be cut to size with scissors to make nonstick surfaces in your air fryer basket, steamer or dehydrator. I have damaged the nonstick coating on my air fryer by putting the cooking surface in the dishwasher but those pieces of silicon mesh save the day. If you dehydrate real small stuff like frozen peas (a crunchy snack) they don't fall through.

    I bought mine on amazon.

    Does anyone know of a very thin slippery silpat like product to use in a taco press? They have to have a slippery surface I think to get thin taco’s. I currently use baking paper and some cookbooks recommend cutting up a heavy duty ziplock bag for the taco press. I would love something non disposable.

    I also use a sticky rubbery type of silicone mesh to keep appliances on the counter in place. The bread maker on the “knead” setting wants to walk around. A piece of rubbery mesh cut to size underneath keeps it in place.

  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    acpgee wrote: »

    I also use a sticky rubbery type of silicone mesh to keep appliances on the counter in place. The bread maker on the “knead” setting wants to walk around. A piece of rubbery mesh cut to size underneath keeps it in place.

    @acpgee

    do you have those thin, gridded rubber sheets for assisting opening jar lids? i've used them as temp hacks for the type of thing you're describing. actually, they and some cloth kitchen towels are getting a lot of play in the new house now, as we have stone countertops that can chip, or chip plates/etc., so i'm putting something intervening between utensils/appliances and the countertop when using them. the rubber things are smallish (ours are about 5-6 inches diameter), so wouldn't work (probably) on a larger appliance, and i would't want to put one under a heat source or hot item.


  • acpgee
    acpgee Posts: 7,956 Member
    @mjbnj0001
    I will have to google to see what you mean. The mesh I put under the breadmaker to prevent it from taking walks across the counter (and maybe committing suicide off the edge) is the same flexible type with a slightly cushiony texture that is sold for lining dim sum steamer baskets, when cut to size. The mesh holes are the size of a pinhead. It's quite different from the ones I used to line BBQ grates with, that were quite stiff, thin and slippery with mesh holes about half a centrimetre.
  • acpgee
    acpgee Posts: 7,956 Member
    Was planning to start with dutch herring salad as antipasto followed by cheat's meat ravioli (using gyoza wrappers) with butter and sage and a side of roast courgette. The recipe I followed for herring salad was such a huge portion that I flash froze the ravioli.
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  • acpgee
    acpgee Posts: 7,956 Member
    We went back to the creative taco place. We had once last free taco card to use.
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  • Adventurista
    Adventurista Posts: 1,778 Member
    edited October 22
    Beautiful @mpat81

    @acpgee @mjbnj0001

    Yes, purchased some 2mm thick heat resistant silicone mats for our new kitchen counters after home inspector mentioned the new 'formica like' materials used are plastic-like, will stain and melt, not nearly as durable as in prior decades.
    -- spent hours looking at 1 star critical reviews for truth of the matter regarding undesireable qualities. There were some wild quality issues.
    -- recommend only mats that are packaged in a roll, not folded. Creases don't relax out.

    For under heat type appliances, purchased some higher grade fire-proof heat resisant (to 1100 degree?) mats that may be fiberglass?

    I should have time to pull links from the computer on Wed

    Re taco mats? I was thinking of stainless steel for shaping a cheese shell. I had not thought of a liner, so the question, why? For oven warming? Baking?

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    Snagged idea for peppers to illustrate, not mine.

    Peppers on sale, thinking of making stuffed... on grill. Wondering if i should pre-blanch and use wholly cooked stuffings?
  • acpgee
    acpgee Posts: 7,956 Member
    @Adventurista
    Most people with a tortilla press line it with two sheets of baking paper or plastic so that the thin tortilla dough peels off easily prior to cooking. It is a useful piece of equipment which I also use for Chinese dim sum. Takes no room to store because when the handle is open it stacks up under your frying pans.

    Here is an example of the instrument I mean:
    https://www.amazon.co.uk/Youyijia-Tortilla-Aluminum-Crusts-Kitchen/dp/B0C7BYFRY9/ref=asc_df_B0C7BYFRY9/?tag=googshopuk-21&linkCode=df0&hvadid=696285193871&hvpos=&hvnetw=g&hvrand=14182946626772330203&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045886&hvtargid=pla-2281435176858&mcid=d525158ae4583b909d45baaa5f7d56b3&hvocijid=14182946626772330203-B0C7BYFRY9-&hvexpln=74&gad_source=1&th=1
  • Adventurista
    Adventurista Posts: 1,778 Member
    edited October 22
    @acpgee - ah, gotchya... would think a thin thing. If they don't have something already on market, maybe buy a larger food grade silicone mat and cut to size. Would not need to be heat resistant, just food grade.

    We also have used the little rubberesque rounds to open jars, might be just the ticket...

    Here is the gist from UK amazon when i searched for 'round jar opener' ( i did not read the actual description.)

    https://www.amazon.co.uk/Sibba-Multi-Purpose-Grippers-Coasters-Children/dp/B0C7GTJDTD/ref=mp_s_a_1_1_sspa?crid=1GB138QNRXZRJ&dib=eyJ2IjoiMSJ9.2Mzw2mXJAcTfobaScIIjDkuTlgP4RKmIF5MjVAKkncVADzKko-vFse4exuPrvWLpMiaqWIukCK8RddZ1fPZtvjmIIMsg6Vxqip15U5TfurPMwc_aJN2ra3Uzr8rG-AHPGM9RFO-bc61qBHQveXnHRlPfpfcTrFs3qMqsxz_22IG0KNZ419Hm5Um-vFl-WXaH8TuKIlbkHHeEsA9lKLo7Uw.atFa5iKcHm6uPEoRvthcvpsswbPchAhmTHWltiPOAf0&dib_tag=se&keywords=round+jar+opener&nsdOptOutParam=true&qid=1729616902&sprefix=round+jar+opener,aps,260&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

    @mjbnj0001
  • acpgee
    acpgee Posts: 7,956 Member
    @Adventurista

    Hmm. I imagine those gripper pads would be grippy and you really need a surface that's slippery to press thin tortillas. I have some thin silicon mats sold for replacing disposable clingfilm, they don't really work. I tried them for lining the tortilla press but they were too grippy. My soft taco shells are thinner when I use silicon coated baking paper.
  • acpgee
    acpgee Posts: 7,956 Member
    Some colleagues organized a team dinner at a Sichuan hot pot joint. If you are counting calories in a Sichuan restaurant, hot pot is a good bet because everything is poached in broth. Sichuan stir fries tend to be swimming in chilli oil. I didn't stay for karaoke afterwards. I needed to pack because we fly to Canada tomorrow morning.
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  • mpat81
    mpat81 Posts: 353 Member
    Edit
  • Adventurista
    Adventurista Posts: 1,778 Member
    @acpgee - hot pot dinner looks wonderful!

    here's the heat resistant mat I mentioned that is for 550C/1022F for under appliances.
    https://www.amazon.com/dp/B0BQG85RTN?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

    and one of the 2mm silicone mats (shipped rolled up.) Heat Resistant Nonskid Table Mat for Air Fryer to Sit on, Countertop Protector, Thick 2MM, XL Large. The translucent mat does tend to stain especially from tomato based spills, but we appreciate they allowe a semblance of the pattern to show through which the solid color ones do not.

    https://www.amazon.com/dp/B08N3T2MMQ?ref=ppx_yo2ov_dt_b_fed_asin_title

    Last night we tried a grass-fed beef burger & sweet potato fries. Made my lips smack with the yippee skippy... will not be able to resist at home, really liked the fries.

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  • acpgee
    acpgee Posts: 7,956 Member
    Travel day. Air Canada lunch in Economy and dinner at the Swiss Chalet near moms house.
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  • Adventurista
    Adventurista Posts: 1,778 Member
    Yay to the fix!

    @mjbnj0001 - do you cover the sheet pan at all during the bake? Looks great and moist.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Adventurista wrote: »
    Yay to the fix!

    @mjbnj0001 - do you cover the sheet pan at all during the bake? Looks great and moist.

    not this one. lots of tomatoes giving off moisture to keep everying good.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Adventurista wrote: »
    Yay to the fix!

    @mjbnj0001 - do you cover the sheet pan at all during the bake? Looks great and moist.

    oh, and also ... convection setting keeps the air flowing around everything. sometimes that's a problem, as it can dry stuff out, but with this moist veg base, it seems to be ok.
  • Adventurista
    Adventurista Posts: 1,778 Member
    Ahh, will give it a shot. Ty @mjbnj0001
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    edited October 25
    Adventurista wrote: »
    Ahh, will give it a shot. Ty @mjbnj0001

    I have covered casserole dishes too, but this seemed as if it would be OK and worth the risk. The roast effect is different than covered dish results. The veg and chicken also had some oil applied beforehand too, in their mixing bowls. Good luck!
  • acpgee
    acpgee Posts: 7,956 Member
    Dinner at mom’s retirement home.
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  • acpgee
    acpgee Posts: 7,956 Member
    Another dinner at mom’s nursing home.
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  • 1948CWB
    1948CWB Posts: 1,604 Member
    acpgee ~ Your mom must be in a really nice nursing home. The food and service look delightful.

  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    Hi All,

    Haven’t seen ya in a beat. Happy the thread is fixed. Been traveling a lot.

    -Greens & fruit shake
    -Tuna and red leaf wraps
    -Roast cauliflower, rosemary and Ikarian herbs

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