What's for Dinner?

I can't recall the last time I saw porterhouse that cheap! They look like they were delicious
 
Hawaiian pizza. Pizza dough from Manhattan Pizza. They sell dough balls that you can take home and freeze.

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I am in the camp of no pineapple on a pizza. Just personal preference. Do what you like
 
It's not my favorite topping but my wife loves it, so I'm stuck with it. Normally I would do a half and half, but these dough balls are small at 12" so not big enough to make it worth it.
 
heisenberg said:
I like a sweet, moist, cake like cornbread.

If its dry and flaky im not a fan, which unfortunately is usually the case.
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Same. Mrs. Skinsfan uses a recipe that a coworker of mine gave me almost 40 years ago....it uses Krusteaz cornbread mix, sour cream, creamed corn, a stick of melted butter and , sometimes, diced jalapenos. It's the best cornbread that I've ever had. It freezes well too. Here's the recipe if you can read her chicken scratch. Miss Liz's Cornbread. The only tweak is Mrs. Skinsfan bakes it in a 10" cast iron skillet. My Mom has a similar recipe, but I prefer Miss Liz's ;)

Miss Liz's Cornbread.jpg
 
DWinzit said:
Do most of you find that brisket is normally the best way to judge a BBQ place? I usually find if they have good brisket, all the meats are good...although places can serve older meat that's dried out I guess.

I love cornbread, especially if it has a slight sweetness. Odd sound to what you found in their cornbread, sounds awful.
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Brisket can be a challenge to cook well. I try to order stuff that I rarely put on the smoker at home....sausages, hot links, turkey, chicken quarters, etc. I also judge the place by its sides. We ate at a BBQ joint called "Vision" in Charlottesville, VA and they had some of the best collard greens that I've ever eaten. I know it's not BBQ, but the catfish bites were crazy good too.
 
Ashburn Dave said:
Hawaiian pizza. Pizza dough from Manhattan Pizza. They sell dough balls that you can take home and freeze.

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My Italian half is screaming "NOOOOOOOOOOOO!!!!!!" but you like what you like :LOL: In my defense, we lived in Naples, Italy and I couldn't eat pizza stateside for over a year when we got back. They sell pizza dough in the deli at Harris Teeter and it's really good.,
 
Skinsfan1311 said:
My Italian half is screaming "NOOOOOOOOOOOO!!!!!!" but you like what you like :LOL: In my defense, we lived in Naples, Italy and I couldn't eat pizza stateside for over a year when we got back. They sell pizza dough in the deli at Harris Teeter and it's really good.,
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Didn't know that Harris Teeter sold pizza dough. I gotta check that out, thanks!

Best pizza I've had was in Naples when we visited Pompeii. Real pizza there.
 
Ashburn Dave said:
Didn't know that Harris Teeter sold pizza dough. I gotta check that out, thanks!

Best pizza I've had was in Naples when we visited Pompeii. Real pizza there.
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It's hit or miss if they have it, but ours usually does. It's very, very good and cheap too. It's pretty much impossible to get anything less than stellar pizza in the entire Campania area.
We lived about 45 minutes from Pompeii...
 
I’m going to do mushroom Swiss cheese burgers on the pellet grill tonight. Doing a hash brown casserole as a side dish just for a change of pace.
 
Frozen. What I did tonight was combine the potatoes with:

- cup of sour cream
-cup of cottage cheese
- cup each of shredded cheddar and mozzarella
- 1/2 onion diced
- 1/4 cup of chicken stock
- 1/4 cup of milk
-1/2 stick of butter
- Tsp garlic powder
- Tsp onion powder
-salt/pepper

Bake at 350 for 60-90 minutes
 
Look up Rosti

Potato-Rosti_2-SQ.jpg
 
Does anyone have any experience with cooking with French clay pots or Daubiere's? My wife has an interest in this but it's hard for me to find an authentic pot.

This place has one, but they put theirs in the oven to heat it up. From what I've read you only want the heat source to be on the bottom of the pot like you get in a bed of coals which is how they were intended to be used.

www.remember-provence.com

Authentic Daubiere - Provencal Cooking Pot from Vallauris

Find the authentic flavors of food with the true Provencal terracotta daubiere, traditional cooking pot made in Vallauris, Provence, to cook good, healthy meals
www.remember-provence.com www.remember-provence.com
 
This is a very old technique where they would take the pots full of ingredients seal the lid with bread dough and put it in the Bakers ovens for three or four hours in the afternoon once the baker was done for the day. Think Cassoulet with duck, sausage and beans.

20230724-SEA-TraditionalFrenchCassoulet-FredHardy-001-498130da7d5f4023b0bc50f631c891e0.jpg
 
We used to have a Romertopf clay pot. You would soak it in water for 30-60 minutes and then fill it - we primarily used ours for roasts w/vegetables. Wife dropped it years ago and that was that. But I loved it when we had it.
 
A Romertopf sounds like my backup plan if I can't find a Daubier. I hadn't heard of a German Romertopf before, but it looks like it works similar to the French Daubier in that they both can braise. One advantage of the Romertopf is that it is designed for the oven unlike the Daubier.

Boone - was your Romertopf better than a crock pot? I'm tempted to ask the wife to just use a crock pot if there is not much difference with the clay pots.

Here is a comparison of them both.

Overview of Römertopf and Daubier Clay Pots​

Römertopf and Daubier clay pots serve different cooking purposes and techniques. Understanding their unique features can help you choose the right one for your kitchen needs.

Römertopf Clay Pots​

  • Primary Use: Designed for oven cooking.
  • Moisture Retention: Excellent at retaining moisture, making them ideal for roasting and braising.
  • Material: Made from natural clay, specifically sourced from Germany.
  • Cooking Technique: Requires soaking before use to enhance steam cooking.
  • Cleaning: The interior is glazed, making it easier to clean and preventing flavor transfer.

Daubier Clay Pots​

  • Primary Use: Suitable for stovetop cooking.
  • Heat Handling: Can withstand direct heat, providing versatility for various cooking methods.
  • Material: Typically made from earthenware, which can be unglazed or partially glazed.
  • Cooking Technique: Allows for a broader range of cooking styles, including simmering and frying.
 
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