The food and drink thread

[RowdyRay]

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

View attachment 194679

Sorry for the late post. I've been dealing with oppressive heat and humidity. Haven't turned the PC, stove or oven on much. Finally got a break today.

This is another dish I really wanted to try. About a month ago, I ordered tomatoes from a delivery service. They substituted them with cherry tomatoes on the vine. Not what I asked for.....and didn't want them to go to waste. Remembered this video I had seen. (I'll post a link) It's a basic eggs in tomatoes recipe. Can be adapted to anyone's taste. I added a few seasonings to make it more like Shakshuka. The next might lean Italian. Who knows.

Just picked my first tomato of the season. Dad will definitely give me tons of cherry tomatoes. I'll definitely play more. You should too. A great way to use some of your tomatoes.

 

[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.

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.

Ah, thanks for that. I knew kosher was Jewish thing but didn't know how it related to the salt.

 

[RowdyRay]

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.

Sounds fantastic! I have penne and tomatoes about to come off the vine.....After a BLT. That's been my tradition for nearly 30 years with the first tomatoes. After that all bets are off. Lol. Thanks for a new idea.

 

[terri]

You're welcome! Let us know if you try it, and like it. It's easy, and a great way to use several tomatoes at a time.

 

[gk fotografie]

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.

Tasty, you can also try this with tagliatelle, chives, indeed a load of garlic and then medium-sized fried shrimp! My wife isn't so fond of bascilicum, hence chives.

 

[gk fotografie]

I know drink is not food, although who says...I think it would be nice to hear what kind of wine or other drink everyone enjoys with certain dishes, with steak and other meat, with fish etc. and what advice there is in the wine field. Do we still drink red wine with red meat and white wine with fish, who takes an aperitif and what spirits exactly, do we still have a cognac after dinner or do we take a limoncello nowadays?

 

[Space Face]

I no longer drink alcohol however, after about 40 odd years of not drinking tea or coffee at all, I've recently started drinking tea again.

My current favorite is Pu Erh and Pu Erh milk (it does not have milk in it despite the name).

 

[limr]

I know drink is not food, although who says...I think it would be nice to hear what kind of wine or other drink everyone enjoys with certain dishes, with steak and other meat, with fish etc. and what advice there is in the wine field. Do we still drink red wine with red meat and white wine with fish, who takes an aperitif and what spirits exactly, do we still have a cognac after dinner or do we take a limoncello nowadays?

View attachment 194738

Aperol, Campari, Amaro...these have become more popular as digestifs these days.

 

[Mike Drone]

I know drink is not food, although who says...I think it would be nice to hear what kind of wine or other drink everyone enjoys with certain dishes, with steak and other meat, with fish etc. and what advice there is in the wine field. Do we still drink red wine with red meat and white wine with fish, who takes an aperitif and what spirits exactly, do we still have a cognac after dinner or do we take a limoncello nowadays?

View attachment 194738

Morning is black coffee for me. Every once is a while I will dabble with Bailey's but I do not usually add anything. Afternoon and throughout the day I drink Twinings Irish Breakfast Tea with milk and one or two sugars. Irish Breakfast Tea is a blend of several black teas, most often a combination of Assam teas. I use Twining's because nothing else is offered here in the Irish breakfast teas. I would like to get some Barry's one day to try out. I inquired about opening a trader joe's of some sort here but their answer was this is not their market. ....and yes I am not partial to Irish whiskey or anything... Is there any other. @Irishwhistler knows. Oh what am I gonna start...

*Edit If possible, request for someone with super powers to change the title to The food and drink thread? The food/drink thread? Hmm.. Your judgement, Maybe we will get a few more active users posting. Thanks =]
Thanks @gk fotografie

 

[limr]

*Edit If possible, request for someone with super powers to change the title to The food and drink thread? The food/drink thread? Hmm.. Your judgement, Maybe we will get a few more active users posting. Thanks =]
Thanks @gk fotografie

Done

You can get Harney and Sons online if you'd like to try their Irish Breakfast tea. They're my go-to tea. I also do black coffee in the morning and switch to tea in the afternoon. I'll switch to herbal tea in the evening.

 

[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!

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.

Dr.Praeger isn't bad, but you would likely be delighted with Beyond Meat burgers. Of course, it's not trying to promote itself as low calorie or even a "health food," per se - just meat-free. They use pea protein for texture and weighty-ness, and it's really surprisingly good. Plus, they can stay frozen until you want one, which I like. Hope you can find them.

The Impossible burgers are even better, but I've only seen them at restaurants.

 

[Space Face]

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.

Dr.Praeger isn't bad, but you would likely be delighted with Beyond Meat burgers. Of course, it's not trying to promote itself as low calorie or even a "health food," per se - just meat-free. They use pea protein for texture and weighty-ness, and it's really surprisingly good. Plus, they can stay frozen until you want one, which I like. Hope you can find them.

The Impossible burgers are even better, but I've only seen them at restaurants.

My brother accidentally bought some meat free square sausage ( a renowned Scottish delicacy) last week. I dunno what was in it but it was awful. That said, he also accidentally bought some veggie black pudding and that was surprisingly decent.

I've often had veggie haggis as well and although not as good as the real thing if you get the right brand it's acceptably good.

 

[terri]

Red wine here, for my favorite adult beverage. You can pretty much find decent match-ups with anything.

Lighter foods, like white fish, can go nicely with a pinot noir, but I agree white wines are easier.

I love rich, strong coffee in the morning, with cream and a little bit of sugar. Not a huge tea drinker, though jasmine tea with honey is good, or chamomile tea with honey.

Did I mention I like red wine?

 

[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!

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.

Dr.Praeger isn't bad, but you would likely be delighted with Beyond Meat burgers. Of course, it's not trying to promote itself as low calorie or even a "health food," per se - just meat-free. They use pea protein for texture and weighty-ness, and it's really surprisingly good. Plus, they can stay frozen until you want one, which I like. Hope you can find them.

The Impossible burgers are even better, but I've only seen them at restaurants.

My brother accidentally bought some meat free square sausage ( a renowned Scottish delicacy) last week. I dunno what was in it but it was awful. That said, he also accidentally bought some veggie black pudding and that was surprisingly decent.

I've often had veggie haggis as well and although not as good as the real thing if you get the right brand it's acceptably good.

I've seen Beyond Meat sausage at the store, and am not even remotely tempted to try it. It looks disgusting!

 

[Space Face]

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.

Dr.Praeger isn't bad, but you would likely be delighted with Beyond Meat burgers. Of course, it's not trying to promote itself as low calorie or even a "health food," per se - just meat-free. They use pea protein for texture and weighty-ness, and it's really surprisingly good. Plus, they can stay frozen until you want one, which I like. Hope you can find them.

The Impossible burgers are even better, but I've only seen them at restaurants.

My brother accidentally bought some meat free square sausage ( a renowned Scottish delicacy) last week. I dunno what was in it but it was awful. That said, he also accidentally bought some veggie black pudding and that was surprisingly decent.

I've often had veggie haggis as well and although not as good as the real thing if you get the right brand it's acceptably good.

I've seen Beyond Meat sausage at the store, and am not even remotely tempted to try it. It looks disgusting!

Yeah, don't.

My brother hadn't looked at the label, he just chucked it in his basket. It wasn't until I was taking the wrapper off to cook it I noticed to our horror it was meat free. The same mistake will not be made again.