wolfchild

Hot spicy chicken wings...or Pizza topped with everything I can think of...or Haggen Dazs ice cream...I only indulge in one of those once in a while...The thing to remember is that one persons cheat meal can be another persons regular daily meal, some people seem to do just fine eating things that others consider as unhealthy cheat meals.

KraneXL

Olive oil and skillet dinner. My two favorite words.







The Recipe

https://bakeatmidnite.com/smoked-sausage-cheesy-rice/

KraneXL

I'm not the biggest fan of curry but when you prepare it yourself you get to adjust as you see fit.




The Receipt

https://bakeatmidnite.com/malay-fried-rice/

KraneXL

I tried the Tennessee deep fried burger (2:23). I used two cheese: sharp cheddar and aged Swiss and it was fantastic (dressings optional). Will try the other two in the coming weeks. Cheat days only folks. See below.








WARNING: IF YOU ALWAYS EAT LIKE THIS, YOU'LL LOOK LIKE THE HOST.

Hmm, 100 year old oil? And to think I have reservations after the second use.

Carbonfiberboy 

I'm developing considerable respect for the pros who do food photography. Must be hard to do. Or maybe it's just the presentation. One of my wife's typical pizzas:



Tonight, it's wheat, bean, and celery au gratin, a casserole.

KraneXL

Magnificent! I thought quiche at first, but the pizza looks just as appetizing.

As for the food photography, its all about the presentation. It typically requires a two person crew: One specializes in creating the perfect setting, while the other takes the photos.

Carbonfiberboy 

I thought candle-lit, diffuse dim lighting and no flash was just right. My "crew" created the pizza while I loafed.

KraneXL

Well, typically its consider high-key lighting for food. But that's just a fundamental not an absolute.

The candles were the reason I first thought quiche. But it makes a brilliant advertising idea for selling pizza.

Carbonfiberboy 

That's what we're doing here - selling the idea of good food.

KraneXL

Indeed, and I'm always up for new food ideas -- as long as its not too complicated. I'll be trying the pizza (as soon as I have all the ingredients), and the quiche it reminded me of soon.

Carbonfiberboy 

To challenge you a bit more, that's a whole wheat crust using my mom's decades old sourdough starter. One of my fave toppings is pesto and garlic (6 cloves).

KraneXL

Took a chance and dumped in a cup of fresh pineapple (which I have eaten in decades) I picked up from the supermarket this week. Wasn't sure how the two would mix but it turned out to be delicious! This one goes to the top of the list.

Will try adding strawberries next time -- although they don't tend to penetrate chocolate protein very well. Maybe I'll wait and try it with the vanilla instead?

KraneXL

Recipe

eja_ bottecchia

KraneXL

Sounds yummy. Photos?

eja_ bottecchia

eja_ bottecchia

KraneXL

Now that looks tantalizing. ^^

I had fresh pineapple and strawberries just last week (see smoothie). When you mentioned mixed fruit I envisioned that high school canned fruit cocktail.

KraneXL

I love those too, but I only have on clove left. I have some wheat flour in the cupboards, but I've never made dough before and I know there's a technique to preparing it. I have watch some video so it doesn't look too hard.

I'm not too sure about the sauce either since its 50/50 as to prepared or make it from scratch. I do have enough tomatoes from my garden. Maybe I should just buy it? I mean who still makes pie crusts these days?

I was going to cook a carrot cake before, but it doesn't look like my building is going to have a Christmas party but that scratch recipe is exhausting.

I prepared a buttermilk cornbread for the Thanksgiving party in my building which was simple and quick but ended up falling asleep before the event started and missed all the food. Guess that's what I get for staying up all night.

Carbonfiberboy 

My wife makes pie crust, bread, sauce, ketchup, and salsa, all from scratch. Control of ingredients is everything in food preparation. I suppose we both make everything from scratch. It takes both of us to make a lot of this stuff, mostly a combined judgement thing. She's the pie crust queen, though: whole wheat, butter, and oil pie crust which is absolutely the best crust I've ever tasted.

KraneXL

How right you are. You never know what you're getting in your food otherwise. Modern appliances makes from scratch easy, but all I have at the moment is my bare hands.

Carbonfiberboy 

Don't need modern. Use what your gramma used, because that's how you want to cook. Don't use anything she didn't use. You need a selection of wooden spoons and spatulas, measuring spoons, measuring dry and wet cups, a kneading board or counter - wood works really well. A rolling pin, preferably ball bearing. Bowls, big selection. Grater. I can't think of anything else. Oh - someone to show you how. It's kinda like the difference between having a coach and being self-coached. On your own, it's going to be trial and error. Kneaded bread dough when pinched should feel like your ear lobe. When a finger tip is inserted in fully risen bread dough, it won't bounce back, the hole will just sit here. Saute means "jumping:" when it stops jumping (sizzling) it's done. That kind of thing. There might be a local kitchen store that offers classes.

KraneXL

Finally perfected my corn bread recipe. Have been trying subtle little tweaks and adjustment on the ingredient and upon my latest results resulted in a moist and flavorful butter milk cornbread.


I know, I know, there's a hundred different way to make cornbread. But I prefer the 50/50 ratio of flour to corn meal method. My results come from the supplementary ingredient such as whether to use butter, sweeteners, baking soda, baking power, salt, etc. and to what amounts.


Personally, I like my bread to rise so I use the maximum amount of baking powder. I also switched to a wheat flour which results in a slight robust flavor that I am pleased with. I also bought some white meal as an experiment, but have yet to test the results of that mix. When I do, I'll let you know. Stay tuned.


In other news, cooked some baked chicken last night and it is sooo good! Bought a new season Weber Roasted Garlic & Herbs, I then added olive oil, fresh squeezed lemon juice and butter to the pan. During the final 10 minutes of cooking I turned the over up to broil and that resulted in a crispy skin (I generally take the skin off, but I left it on this time)

KraneXL

I know there are 4 but I only ate 3 of them. The Granny Smith are too tart so I keep them decoration. They also last infinity. Which is another reason I'm afraid to eat them.





Red Delicious: more crispy, dense peel, very sweet flesh. The quintessential apple
Golden Delicious: mellow flesh, pear-like texture, soft peel, vanilla overtones
Honeycrisp: true to its name with honey highlights, medium texture, soft peel, sweet, very juicy. This one was organic and they spoil fast.

My Christmas dinner. Should have remember the market closes early on Christmas eve.

Clyde1820

Simple thing that I do when fresh fruits are nearing the end of their useful "fresh" life: freeze them. They're perfect additions for a fat/protein blend that has a little bit of fruit.

Or, whenever I pick up a large amount of sale/bargain fruits, I typically freeze most of it. Have to, else it wouldn't last.

My own preferences for fruit for such blends: berries of all types, some bananas, some oranges, occasionally mangoes.

An example blend:

Avocado, whole milk yogurt (with milk/cultures only), nuts, ground flax seeds, hemp seeds, , handful of frozen fruits, juice from a couple of limes, a quality whey protein isolate powder, with a nut "milk" (ie, Silk nut/protein milk) or water. Can add a small amount of spices, if desired (ie, cinnamon, nutmeg). Depending on the amounts of ingredients, makes between 1-3 servings. Easy to alter the components to have it more fatty, more carb heavy, whatever. Great meal replacement for leaner days.