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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Made a shitload of tomato sauce today for the week.

Chicken Parmesan was on tap for tonight:

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Meatball subs coming up on Tuesday. I'll probably still have extra sauce to go around after.
 
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Buckeyeskickbuttocks said:
Made a shitload of tomato sauce today for the week.

Chicken Parmesan was on tap for tonight:

82974838_10216610023949757_7330448622292566016_n.jpg

82726455_10216610024829779_3537945049125879808_n.jpg

83190133_10216610029149887_3531220560564453376_n.jpg


Meatball subs coming up on Tuesday. I'll probably still have extra sauce to go around after.
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Nice. Reminds me of taking girls to that speakeasy feeling Italian restaurant next to the Out-R-Inn. I can't remember the name of it, and it's long gone, but it was the height of fine dining back in college.
 
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ORD_Buckeye said:
Nice. Reminds me of taking girls to that speakeasy feeling Italian restaurant next to the Out-R-Inn. I can't remember the name of it, and it's long gone, but it was the height of fine dining back in college.
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I'm not sure if I'm nostalgic or offended ;P I don't recall the place either. I had a friend who lived right behind the Out-R-Inn, but all I remember about that area are the bar, his dog, and the great smoke he used to acquire.
 
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Buckeyeskickbuttocks said:
I'm not sure if I'm nostalgic or offended ;P I don't recall the place either. I had a friend who lived right behind the Out-R-Inn, but all I remember about that area are the bar, his dog, and the great smoke he used to acquire.
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I think it's still a pizza place.

When he first said speakeasy and Italian the first place I thought of was the Italian place in this big houses on the west side of high up towards Oakland (they all have iron fencing in the front) - the ala carte menu was awesome there they had gigantic ass meatballs and stuffed shells and shit. If he was talking about that place... Don't be offended. The other, well let's say I lived 3 blocks from there for 4 years and I can't remember going there once.

Just a tip on out r inn, for all you kids out there. If you ever run into a couple Belgian dudes that can barely speak English who want to play pool for money... Just leave.
 
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AKAK said:
I think it's still a pizza place.

When he first said speakeasy and Italian the first place I thought of was the Italian place in this big houses on the west side of high up towards Oakland (they all have iron fencing in the front) - the ala carte menu was awesome there they had gigantic ass meatballs and stuffed shells and shit. If he was talking about that place... Don't be offended. The other, well let's say I lived 3 blocks from there for 4 years and I can't remember going there once.

Just a tip on out r inn, for all you kids out there. If you ever run into a couple Belgian dudes that can barely speak English who want to play pool for money... Just leave.
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I take this back, whatever that place was at that time... My neighbor used to get wings carry out from there and I'd throw in on that, they were pretty good.
 
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AKAK said:
I think it's still a pizza place.

When he first said speakeasy and Italian the first place I thought of was the Italian place in this big houses on the west side of high up towards Oakland (they all have iron fencing in the front) - the ala carte menu was awesome there they had gigantic ass meatballs and stuffed shells and shit. If he was talking about that place... Don't be offended. The other, well let's say I lived 3 blocks from there for 4 years and I can't remember going there once.

Just a tip on out r inn, for all you kids out there. If you ever run into a couple Belgian dudes that can barely speak English who want to play pool for money... Just leave.
Click to expand...

This place was right next to Out-R-Inn. It had a bunch of white cave-like rooms to it.
 
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Alright, La Trouvaille recipe numero dos: Vegetable Beef Soup

I did tweak this slightly from the original. The original did not have me brown the beef first, which I did. Likewise, it did not call for cayenne pepper during the browning, but I decided to sprinkle some on anyway. I thought this dish was outstanding and will absolutely be making it again. It tested the limits of my dutch oven, capacity-wise, but well worth the worry.

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@Nutriaitch - These recipes are very good, but having never eaten at their restaurant or - as I said earlier - having virtually no familiarity with Cajun cooking, I find myself wondering if I'm replicating these dishes correctly. I know they're just pictures, but do I seem to be in the ball park? For example, I didn't crush up the tomatoes (as you can see) but wonder if I was supposed to.
 
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im not familiar with that recipe, so take my opinion with a grain of salt.

I personally have never seen anyone leave the tomato whole in any recipe. Usually i see them diced.

now that’s not to say your way is incorrect.
The flavor they add does not change based upon their size.
Except that when whole, you can actually eat the tomato if you’d like, which obviously will have a stronger tomato taste of course.
 
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Nutriaitch said:
im not familiar with that recipe, so take my opinion with a grain of salt.

I personally have never seen anyone leave the tomato whole in any recipe. Usually i see them diced.

now that’s not to say your way is incorrect.
The flavor they add does not change based upon their size.
Except that when whole, you can actually eat the tomato if you’d like, which obviously will have a stronger tomato taste of course.
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That's what I was thinking as well, but the recipe (Page 27 in my copy) didn't call for it, while also calling for tomato sauce. That said, I did double the tomato sauce (forgot to mention that above), so.. maybe that's the difference?
 
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Much like (i assume) any other type of cooking, every cajun cook does things their own way.
the general idea may be similar, but the way to get there will vary from kitchen to kitchen.

for example:
i posted pics of 4 different cajun cook books.
each book has a Shrimp Jambalaya in them.
no two are identical though.
And i do mine completely different than these 4.
My sister does hers different from mine (or the books) even though we both learned from our mom. Who also does it differently than any of the books, me, or my sister.

So don’t be afraid to tweak these. The more you cook them or become familiar with these, the more you’ll probably venture your own direction on them.
 
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