Guess what’s for breakfast?
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OT: Food Glorious Food thread.
- Thread starter Gee Wally
- Start date
It was great! Hubby was surprised. He’s been restricted to yogurt for breakfast.
- Apr 30, 2010
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I call it: Sundays in Quarantine
A friends birthday is this weekend. Her husband asked a bunch of us to do a video wishing her a happy birthday.
our stage was set to toast her with all the best things. Andre and Pillsbury cinnamon rolls. And Waterford champagne flutes
A friends birthday is this weekend. Her husband asked a bunch of us to do a video wishing her a happy birthday.
our stage was set to toast her with all the best things. Andre and Pillsbury cinnamon rolls. And Waterford champagne flutes
smithformeragent
Moderator
Made some lean turkey taco soup.
Great stuff.
I definitely got a good cheat meal/carb load in Friday night.
Crushed 6 slices of a medium pan cheese pizza and a coke. In my prime, I’d have killed a large pie in one sitting.
Yesterday treated myself to two spicy chicken sandwiches at Chic Fila after my run.
Great stuff.
I definitely got a good cheat meal/carb load in Friday night.
Crushed 6 slices of a medium pan cheese pizza and a coke. In my prime, I’d have killed a large pie in one sitting.
Yesterday treated myself to two spicy chicken sandwiches at Chic Fila after my run.
Spooner st
Registered User
- Jan 14, 2007
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From the NY Times. French Onion Grilled Cheese.
French Onion Grilled Cheese
A basic grilled cheese sandwich doesn’t always feel like dinner, but this does. If you have a slow cooker, use it to caramelize the onions: At a low setting, they are less likely to burn if you wander away from the kitchen or get distracted (which is happening to me an awful lot).
INGREDIENTS
Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
Step 3
In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
French Onion Grilled Cheese
A basic grilled cheese sandwich doesn’t always feel like dinner, but this does. If you have a slow cooker, use it to caramelize the onions: At a low setting, they are less likely to burn if you wander away from the kitchen or get distracted (which is happening to me an awful lot).
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 pound yellow or Vidalia onions, peeled, halved and thinly sliced
- Kosher salt and black pepper
- 2 teaspoons sherry, red-wine or white-wine vinegar (optional)
- 4 ounces Gruyère cheese, grated
- 4 slices bread, cut no wider than
- 1/2-inch thick
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
Step 3
In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
HHHH
Registered User
- Feb 15, 2010
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We made Zucchini and Mozzarella meatballs last night. Mrs. HHHH is cutting down on meat, and these were delicious!
- Apr 30, 2010
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Day 1 on a partial remote schedule:
finally did something with the rotting bananas on my counter
finally did something with the rotting bananas on my counter
- Apr 30, 2010
- 25,558
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Today’s lunch.
DON’T JUDGE ME
I worked up quite the appetite bring my hand weights from storage in the basement to my workout room.
DON’T JUDGE ME
I worked up quite the appetite bring my hand weights from storage in the basement to my workout room.
LSCII
Cup driven
I've never been what you'd call a grilled cheese fan, but holy shit does this look incredible...
I'm gonna make this tonight.
Think I'm gonna have to adjust the Onion:Cheese ratio however. 1lb of onion to 4oz of cheese just seems off to me...
I know the onions are going to reduce significantly, but this still seems out of whack. We'll see how it goes.
Spooner st
Registered User
- Jan 14, 2007
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I do it often, playing with cheeses is pretty tasting. Getting away from the regular ones. Blue or Gorgonzola for a medium taste or a Cambozola for a lighter taste, brie, camembert, emmental. Lots of different taste.
A grill cheese with brie and strawberry jam is really tasty for a snack. You could also do the brie/strawberry ham in a fresh baguette with butter. Really really good.
McGarnagle
Yes.
- Aug 5, 2017
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My time around Peruvian people has improved my culinary repertoire.
Last night I made chicken drumsticks and rice served with a Huancaina sauce - cut up some yellow chiles and half an onion (a clove of garlic is ideal here, but I had to resort to adding garlic powder), fry them until the outsides are browned, blend that in the magic bullet, then add a little milk and about half a wheel of queso fresco and blend again, and you've got a delicious spicy cheesy sauce.
Last night I made chicken drumsticks and rice served with a Huancaina sauce - cut up some yellow chiles and half an onion (a clove of garlic is ideal here, but I had to resort to adding garlic powder), fry them until the outsides are browned, blend that in the magic bullet, then add a little milk and about half a wheel of queso fresco and blend again, and you've got a delicious spicy cheesy sauce.
Spooner st
Registered User
- Jan 14, 2007
- 12,944
- 8,100
Those are caramelized onions, they become a paste...all the water is gone.
When i do a recipe for the first time, I always follow the recipe.Like that you know exactly what the taste was supposed to be.Then you adjust to your taste. Otherside you loose the original creativity. It's much easier to adjust a recipe than just changing ingredients, quantities and technique. In the end it's a totally different recipe. Instead...Adjust and then make it your recipe.
- Apr 30, 2010
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Glove Malfunction
Ference is my binky
What?! You didn't cut your hot dogs up and stir them into the mac-n-cheese?
- Apr 30, 2010
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Glove Malfunction
Ference is my binky
Get Chinese while you can. Once you move to SC, you'll have trouble finding good Chinese. (OK, I'm projecting the issue with finding decent Chinese (and pizza) in AZ, but still...)
that would suck. We’re thinking of Habersham in Beaufort SC. Although this Cov19 is certainly screwing up my time to do due diligence . Its just outside Savanha and Hilton Head.
Thinking of being revers snowbirds if the numbers are right.
Lus this thing has me dwelling more on my own mortality and not being able to take it with me..
Glove Malfunction
Ference is my binky
Had a great grilled cheese when I was in Nevada last year. It was this place. Had the Wiseguy, and it was delicious. I'll bet you'd like the Bumble Brie. If anything it might give you some ideas to try while you're at home.
@Kate08 look at the brie on I mentioned...
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