The food and drink thread

[Dean_Gretsch]

@gk fotografie Our cucumbers are really coming quickly. Nothing is as refreshing as a freshly picked cucumber with maybe just a sprinkle of salt.

 

[Mike Drone]

They cucumbers that were planted a few months ago are also growing really fast. =]

 

[terri]

Okay, here is my latest attempt of my latest obsession, shakshuka:

View attachment 194679

That looks absolutely delicious. Yum!!!

 

[terri]

I made penne a la checca Saturday night. I have 2 tomato plants in big pots out on the deck, and my usual assortment of herbs growing, so it's almost a home-grown dish.

Basically, I blanch 5-6 tomatoes, which makes peeling and seeding them a breeze. I chop them up, and sprinkle with kosher salt while they drain a bit in a colander.

While that's happening, a big pot of salted water is coming to a boil, enough for a half a pound (8 ounces) of penne pasta. (Serves 2.)

While the penne cooks, I mince up 3-4 cloves of garlic - depending on taste. I like it garlicky. Then chop my fresh herbs - again, personal tastes, but I like lots of basil, oregano, and flat-leaf parsley.

Once the penne is drained, after a few shakes in the colander it goes right back into the pot. I drop in the fresh garlic over the pasta, drizzle in olive oil, and stir it gently. The heat from the pot softens the garlic in a minute or two. Then I sprinkle in all the chopped herbs, add more olive oil and stir some more. Then add the tomatoes, stirring again. By this time, a luscious bit of saucy goodness has developed. Fresh ground pepper and salt to taste, then into the bowls. A pound of penne will serve 4, so it's easy to adjust.

You can also add small bites of room-temperature fresh mozzarella, or buffalo mozzarella, or even grated parmesan, but usually I don't bother.

I should have taken a picture, but by the time I thought about it, the bowl was empty.

Goes great with a salad and a bottle of red wine, preferably chianti.

 

[Space Face]

I made penne a la checca Saturday night. I have 2 tomato plants in big pots out on the deck, and my usual assortment of herbs growing, so it's almost a home-grown dish.

Basically, I blanch 5-6 tomatoes, which makes peeling and seeding them a breeze. I chop them up, and sprinkle with kosher salt while they drain a bit in a colander.

While that's happening, a big pot of salted water is coming to a boil, enough for a half a pound (8 ounces) of penne pasta. (Serves 2.)

While the penne cooks, I mince up 3-4 cloves of garlic - depending on taste. I like it garlicky. Then chop my fresh herbs - again, personal tastes, but I like lots of basil, oregano, and flat-leaf parsley.

Once the penne is drained, after a few shakes in the colander it goes right back into the pot. I drop in the fresh garlic over the pasta, drizzle in olive oil, and stir it gently. The heat from the pot softens the garlic in a minute or two. Then I sprinkle in all the chopped herbs, add more olive oil and stir some more. Then add the tomatoes, stirring again. By this time, a luscious bit of saucy goodness has developed. Fresh ground pepper and salt to taste, then into the bowls. A pound of penne will serve 4, so it's easy to adjust.

You can also add small bites of room-temperature fresh mozzarella, or buffalo mozzarella, or even grated parmesan, but usually I don't bother.

I should have taken a picture, but by the time I thought about it, the bowl was empty.

Goes great with a salad and a bottle of red wine, preferably chianti.

I see you mention kosher salt and I've seen many American TV food programs mention it. I'm unfamiliar with what it exactly is and what the advantages, if any, of using are.

 

[Mike Drone]

I am going to microwave a hamburger.... I let you know how long I glow. I highly dislike pre-made frozen food. Daughter challenge. She is going to be the end of me. =]

 

[terri]

I made penne a la checca Saturday night. I have 2 tomato plants in big pots out on the deck, and my usual assortment of herbs growing, so it's almost a home-grown dish.

Basically, I blanch 5-6 tomatoes, which makes peeling and seeding them a breeze. I chop them up, and sprinkle with kosher salt while they drain a bit in a colander.

While that's happening, a big pot of salted water is coming to a boil, enough for a half a pound (8 ounces) of penne pasta. (Serves 2.)

While the penne cooks, I mince up 3-4 cloves of garlic - depending on taste. I like it garlicky. Then chop my fresh herbs - again, personal tastes, but I like lots of basil, oregano, and flat-leaf parsley.

Once the penne is drained, after a few shakes in the colander it goes right back into the pot. I drop in the fresh garlic over the pasta, drizzle in olive oil, and stir it gently. The heat from the pot softens the garlic in a minute or two. Then I sprinkle in all the chopped herbs, add more olive oil and stir some more. Then add the tomatoes, stirring again. By this time, a luscious bit of saucy goodness has developed. Fresh ground pepper and salt to taste, then into the bowls. A pound of penne will serve 4, so it's easy to adjust.

You can also add small bites of room-temperature fresh mozzarella, or buffalo mozzarella, or even grated parmesan, but usually I don't bother.

I should have taken a picture, but by the time I thought about it, the bowl was empty.

Goes great with a salad and a bottle of red wine, preferably chianti.

I see you mention kosher salt and I've seen many American TV food programs mention it. I'm unfamiliar with what it exactly is and what the advantages, if any, of using are.

It's a very coarse salt, and sea salt is very similar so can be used instead. It has a lighter flavor than regular table salt and generally, less is used. "Kosher" is a name given to it because of the way meats are prepared in the Jewish tradition - large salt crystals like this draw out liquids, and meat is considered "kosher" when the blood from meat is drawn in this way. When I use them over fresh, ripe tomatoes, they help draw out the water from the tomatoes. Same action for different recipes.

 

[terri]

I am going to microwave a hamburger.... I let you know how long I glow. I highly dislike pre-made frozen food. Daughter challenge. She is going to be the end of me. =]

Sounds....not yummy. If you're going to have a burger, a grill is the best, I agree! Otherwise, veggie burgers in a frying pan will do.

I've actually gotten quite used to the Beyond Meat burgers in the frying pan. Slap them on a bun, load 'em with the usual condiments and they're not bad at all!

 

[Mike Drone]

I am going to microwave a hamburger.... I let you know how long I glow. I highly dislike pre-made frozen food. Daughter challenge. She is going to be the end of me. =]

Sounds....not yummy. If you're going to have a burger, a grill is the best, I agree! Otherwise, veggie burgers in a frying pan will do.

I've actually gotten quite used to the Beyond Meat burgers in the frying pan. Slap them on a bun, load 'em with the usual condiments and they're not bad at all!

I did not get that choice... I won't do that again...

 

[terri]

Oh dear.

Well...enjoy! *cough* Got a beer ready to swill it down with?

 

[limr]

I am going to microwave a hamburger.... I let you know how long I glow. I highly dislike pre-made frozen food. Daughter challenge. She is going to be the end of me. =]

Sounds....not yummy. If you're going to have a burger, a grill is the best, I agree! Otherwise, veggie burgers in a frying pan will do.

I've actually gotten quite used to the Beyond Meat burgers in the frying pan. Slap them on a bun, load 'em with the usual condiments and they're not bad at all!

I haven't had a meat burger in...gosh, over 25 years. In a pinch when I just need to get something down my gullet, I will microwave a veggie patty, but yeah, even veggie burgers are better with a bit of a sear, whether that's on a skillet or a grill. I haven't been able to find the Beyond Burgers in a supermarket around here, but I'm not done with my research In the meantime, Dr.Praeger makes a veggie burger that's pretty good.

 

[limr]

I am going to microwave a hamburger.... I let you know how long I glow. I highly dislike pre-made frozen food. Daughter challenge. She is going to be the end of me. =]

Sounds....not yummy. If you're going to have a burger, a grill is the best, I agree! Otherwise, veggie burgers in a frying pan will do.

I've actually gotten quite used to the Beyond Meat burgers in the frying pan. Slap them on a bun, load 'em with the usual condiments and they're not bad at all!

I did not get that choice... I won't do that again...

I'm so sorry

 

[Mike Drone]

Oh dear.

Well...enjoy! *cough* Got a beer ready to swill it down with?

How'd you know... I am trying this out....

 

[limr]

Oh dear.

Well...enjoy! *cough* Got a beer ready to swill it down with?

How'd you know... I am trying this out....

 

[Mike Drone]

Oh dear.

Well...enjoy! *cough* Got a beer ready to swill it down with?

How'd you know... I am trying this out....

Oh Audrey Hepburn ... I'm not worthy of that gif...