What's for supper?

anyone here ?!

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Here’s a before pic. #3 of ground beef, #1 of ground round, seasoned with a minced small yellow onion, six cloves of garlic, two tablespoons of homemade pesto, 1/2 cup each of parmesan and mozzarella, two tablespoons of tomato paste, and two eggs. The center is #1 of Italian sausage. Hopefully I remember the after picture.

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It looks glorious.

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Roasted some russets in wagyu beef tallow then tossed them in homemade pesto when crispy for a side. We can’t decide which one is better.

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That looks fantastic!

brandyman wrote:

That looks fantastic!

i agree!!!!!

nicely done Mr. Miricle Whip!!!!!!!!

That meatloaf is so good that even the devil’s condiment couldn’t ruin it.

Obviously, leftovers are for dinner, but I’m whipping up some curried coconut roasted squash soup for lunch right now. Neighbor came over with a whopper of a Canada crookneck squash last night and it feels like a Fall soup kind of day to me. Just waiting for the squash to cool enough to scoop it out, then I’ll blend it all up with the immersion blender when everything softens.

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^^^^^^

Big ole pot of garbanzo beans soup.

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I have been working since 6am and have to go till midnight. I didn’t bring a lunch for the second shift. So a chicken teriyaki sub and red bull from subway. Nothing great but it’ll make do for the night

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picklerick wrote:

Here’s a before pic. #3 of ground beef, #1 of ground round, seasoned with a minced small yellow onion, six cloves of garlic, two tablespoons of homemade pesto, 1/2 cup each of parmesan and mozzarella, two tablespoons of tomato paste, and two eggs. The center is #1 of Italian sausage. Hopefully I remember the after picture.

This sounds awesome. So do all the ingredients except the Italian sausage get mixed or does the cheese go as a layer between and the sausage is in a roll the length of the loaf I presume.

Yes, everything was mixed into the beef. It’s not actually cheesy, but the parm added some saltiness and the mozz added moisture. I usually add bread crumb and milk in my meatloaf but it wasn’t needed this way. Didn’t even add salt and pep. Layered the bacon strips on a plastic sheet, added about half the beef, then the sausage log, then the rest of the beef. Form it into a loaf and pull up the strips of bacon around the edges. Carefully roll it over into the backing dish. I put the oven on convection bake at 375 and it took about an hour fifteen to get to 155. I cranked the oven up to 425 for about 10-15min to get the bacon crispier and bring the internal temp over 165.

Bearcat89 wrote:

So a chicken teriyaki sub and red bull from subway.

Looks like a $20 buck lunch

picklerick wrote:

Yes, everything was mixed into the beef. It’s not actually cheesy, but the parm added some saltiness and the mozz added moisture. I usually add bread crumb and milk in my meatloaf but it wasn’t needed this way. Didn’t even add salt and pep. Layered the bacon strips on a plastic sheet, added about half the beef, then the sausage log, then the rest of the beef. Form it into a loaf and pull up the strips of bacon around the edges. Carefully roll it over into the backing dish. I put the oven on convection bake at 375 and it took about an hour fifteen to get to 155. I cranked the oven up to 425 for about 10-15min to get the bacon crispier and bring the internal temp over 165.

Thanks, I will be trying this soon!!

To add a little tang and offset the fattiness I spread on a thin layer of tomato paste from a squeeze tube when I reheated a slice last night. Enjoy.

Freshly harvested redhead breast, mushroom-wild rice casserole and a trio of veggies from my garden: acorn squash, sweet corn and zucchini.

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Redhead breast are my favorite

They get saggy just like the rest.

Got an air fryer last week so this is my first attempt at chicken wings. Parmesan garlic sauce. Turned out pretty well.

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Nice! Did you end up thawing them out first or try them frozen?

Coletrain27 wrote:

Nice! Did you end up thawing them out first or try them frozen?

I thawed them.

Looking forward to trying some other sauces in the future.

gimruis wrote:

<div class=”d4p-bbt-quote-title”>Coletrain27 wrote:</div>
Nice! Did you end up thawing them out first or try them frozen?

I thawed them.

Looking forward to trying some other sauces in the future.

Nice

picklerick wrote:

wagyu beef tallow

Is that stuff legit and worth it in your opinion? Seems to be all the rage now.

I didn’t take any pics, but had one of the best meals of my life in Chicago this weekend at Steak 48. There were 4 of us and we all tried a little of everyone’s order, 45 day dry aged bone in ribeye, bone in Veal Ribeye, Iberico Pork Chop and I ordered Lake Superior White Fish with Alaskan King Crab on top. Everything was amazing, but that fish/crab dish was otherworldly.

Wow, that sounds like a meal way over my budget. I was stoked about the peel and eat shrimp and catfish with crawfish cream sauce off the buffet down in Biloxi this past weekend. Honestly the best shrimp I’ve ever eaten.

I would say that South Chicago Packing Co. wagyu beef tallow is definitely worth the price. A little goes a long way and it’s quite tasty. I keep it in the fridge and it’s been open for a few months. Still good and not quite half gone yet. For me it’s a tie between that and rendered duck fat as far as flavor goes. I usually buy Private Selection duck fat, which is a Kroger store brand, but they don’t seem to stock it at my local Pic ‘n Save anymore, so I ordered the wagyu tallow. Everything seared or sautéed in anything else now is noticeably lacking in savory flavor.

Right on, duck fat is up my alley as well, will have to look for that at the Asia Mall next time I’m there. Waygu Tallow you have to order online? And that dinner was out of my budget as well, but life’s short and you gotta live a litte. Plus I was so stuffed, I went to the hotel and went to bed which saved me a healthy bar tab the rest of the night.

I ordered it on Amazon. Looks like $29.99 today for the 42oz can I bought. Having grown up lower middle class on the south side of Chicago, I just can’t get myself to pay that much for a meal. I also avoid Chicago if at all possible. My parents moved out to the SW suburbs after I got out of HS. We’ve been to Bellagio at least 10 times in the last two years and have never eaten anywhere that requires a reservation or more than a 20min wait. Also haven’t gone into any of the lounges there, either. Cocktail waitresses in the casino or a trip to Fuel Bar across the street keep us happy.

As for supper last night, I roasted about two dozen smallish poblano peppers a customer gave to me. Made that into a salsa verde and served it over buffalo chicken ravioli. I’m thinking the leftover salsa will go great on top of some grilled burgers tonight. Hopefully I remember to post a picture.

Just some chicken patties and fries!

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Saturday night at deer camp. Venny neck roast!!

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Tenderloins from the boys button buck this morning. Coated in flour and some seasonings and fried in butter

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Is that the fine china you took out too