What's for Dinner?

Ashburn Dave said:
Tough salad dressing crowd.

It's ranch for a simple lettuce salad. Quick, squeeze, done.
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I was actually on board with the Ranch, until you said "Quick squeeze" version, as opposed to the pouring version
I kid, brother. :ROFLMAO:
This is the land of Freedom of Dressing
 
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It may look like I'm eating Sea Urchins, but it's actually a bowl of dee-licious Rambutans about to be wolfed down


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Voice_of_Reason said:
That looks amazing but I think I’d have to call my cardiologist after my second slice….
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Yes, very hearty with a full pack of Kirkland bacon on it. I'm good after one slice which means lots of leftovers. The pizza dough is fresh from Manhattan Pizza in Ashburn. I think their dough balls taste better than the ones at Harris Teeter.
 
Ashburn Dave said:
I haven't tried Rambutans yet, but I'm game. How do you peel them open?
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Myself I take a sharp knife and just puncture it once. But large enough to become a slit as opposed to just a hole.
It's slippery so I have to do it at an angle in case it slips and slits me. Like a slicing motion angled away from me.
Then once you get a small slit, just enough to fit one fingernail in it, the rest of it peels off easy, by hand.
In fact the fruit literally pops out, if you just get half the peel off (no adhesion whatsoever between the fruit and inner skin ! )

Now is the best time to buy. I think they'll only be in season a couple more months. And usually just as Asian markets
 
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Pizza...no pineapple, I love anchovies sometimes

Salad dressing, I really love a great wedge salad but with my culinary training I make some really bodacious vinaigrettes
 
Ashburn Dave said:
The pizza dough is fresh from Manhattan Pizza in Ashburn. I think their dough balls taste better than the ones at Harris Teeter.
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Ha, I was just gonna brag on Harris Teeter's balls.
It's always amazed me that a grocery store has arguably the best pizza crust in town, including better than all these so-called authentic pizza places.
I have made a similar rectangle pizza to yours, from a HT dough ball, but I did it Mexican style
I hope they never change their dough recipe

Too bad I don't have a Manhattan Pizza nearby
But what America REALLY needs is more Chicago-style Deep Dish
 
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Speaking of Sushi, ever tried Tar-Tar ?
Who knew raw beef could taste so amazing...if done the right way
 
Boone - check the tracking for your clay pot purchase. Mine was showing shipped until I clicked on the tracking button. Then it showed undeliverable and that I should expect a refund within 5 days.

I went ahead and reordered the pot which is now $100 but has free shipping this time.
 
Mickalino said:
Speaking of Sushi, ever tried Tar-Tar ?
Who knew raw beef could taste so amazing...if done the right way
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Steak tartare is a dish of finely chopped or minced raw beef, seasoned and mixed with ingredients like capers, shallots, mustard, Worcestershire sauce, and a raw egg yolk (optional), served with toast

Usually made with filet mignon scraps

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RedWolf said:
Steak tartare is a dish of finely chopped or minced raw beef, seasoned and mixed with ingredients like capers, onions, mustard, Worcestershire sauce, and a raw egg yolk, served with toast

Usually with filet mignon scraps
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Interesting. I have had it twice. At a dinner party, and at Capital Grille in Tampa.
Each time I think it was just the beef, egg, herb seasonings, and I guess whatever is used to cure the beef. No capers, onion, or mustard.
All I could taste and see was the beef and the herbal seasonings, and it was amazing. Of course, the toast is a must
 
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Simple is good.

I made a quickie eggplant parmigiana with some ichiban eggplant from my garden.
 
Looking for input & ideas for a new, but "partial" idea I had.
It recently occurred to me that one could make an amazing dish, with hot, freshly-popped popcorn.
Not a dessert. But a main meal.

Basically the idea is to pop the corn, and immediately spread it evenly into a large pan.
Then top it or mix it with other ingredients, that will enhance the popcorn taste and texture.
Obviously not any liquid, or it would make the popcorn soggy and ruin the idea.

And have whatever additional ingredients or even meat you add, have them ready as soon as the popcorn is popped, so the popcorn is still hot and the other ingredients are the proper temp too.
But I have a few ideas in my head. I just felt like others here could come up with some things that I hadn't thought of, to add to it.
 
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Wow - what a question. I think that's an extreme challenge...
 
Boone said:
Wow - what a question. I think that's an extreme challenge...
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Yea. But it wouldn't have to be fancy.
Some ideas I had so far, would be a combination of melted cheese, bacon, green onions, or similar.
Then I thought of chili. Then realized, wait I'm turning this into Chili Cheese Fries, but with popcorn. Lol
Or I'm open to just about anything
 
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