What the fuck should I make for dinner

[RAGER]

Had the rest of ours for xmas then chucked the rest. I hate wasting food.

[mortlock]

"Wasting food is rude." - molly schuyler

[RAGER]

Man this was really good.

Schweinen sliden mit kraut und kasse. Salat.

Slice pork loin sliders with Swiss, mustard and horseradish on the buns and kraut of course. Mixed greens with herb buttermilk. Ouse made of course.

[mortlock]

you shoukd throw a broc rabe on that.

[RAGER]

Doesn't fit with the contained slider dealio but would be good though.

[Muffin Man]

It's what they'd do in Philly? Take out the kraut, toss in the rabe. I'm just going off memory on that. Our host said to skip the "wit" on the menu and let's drive to this little joint and get the pork/broccoli rabe. I though to myself NO but had to do it. Man that was the best ever. A real switch-up, mentally. A real food moment for me but I'd have to try it again to be sure.

[Lumpy]

Yeah it's a Philly thing, at some of the places that might also sell hoagies and cheese steaks. You get a little bitterness (and garlic if I recall) with the broccoli rabe. Slider buns might not be the best for that, it's hard to chomp through broccoli rabe. Remember MJS' Iron Law of Snadwich Bread (soft bread for soft fillings, hard bread for hard fillings)

[Muffin Man]

ah, yes. I don't recall the rabe being chewy but it proably was a little, given your insight. Might have been chopped up a little. I remember the pork being rather maybe wet but for sure tender, soft. Might be making it up but I think we got it with some jus or cup on the side or maybe it was just generaly wet. /thumbsup

[Lumpy]

I remember it being kind of fibrous and stringy.

[mortlock]

When i had one my biggest take away was how sharp the provolone was. Sooooo guuud.

[RAGER]

I don't wha hoppen but it was goooooood.

[Muffin Man]

WOW! A triumph! What is that like a carnitas? I need to get a tortilla press.

[RAGER]

It started as a 2 pound trussed boneless shoulder roast I rubbed with a Mexican styled rub kinda with a bunch of cabbage and onions. Then I pulled it apart , added more rub and some stock and let it go another couple hours covered at 250. Then I uncovered it and cranked to 450 to achieve a second "bark".

Those tortillas are like working with polenta but gave immense hippie dippie corn  flavor. Canned hatch enchilada sauce cuz I was lazy. Sorry.

[RAGER]

Tuna noodle casserole, asparagus, mixed greens with buttermilk herb.

[renfield]

steaks last night, and then a working dinner unfortunately

[RAGER]

Peppadews!

[mortlock]

you guys live like kings. i had hotdogs with a can of store brand chili.

[socket]

Making me hungry for ramen tacos.

[RAGER]

Have Thai food like I made.

[Muffin Man]

Looking great. Just needs a side of tortilla

[mortlock]

Fresh house meatballs and fennel sausage from my local italian shop. My friend works in the meat dept there. Always hooks me up. Im going to be making a sauce soon.

[RAGER]

Mmm finicchiona. 

I always hate it when they say homemade.  It's house made.  If you made them at home that would be against food health code.

Just like house made mozzarella.  Bullshit!.  You bought the curd.  Making the curd is the hard part.  You just heated up the curd into compliance to be stretched.  I miss making cheese but it is sooooo time consuming.

[RAGER]

I found my annatto seeds that I thought the wife through away. So tonight it's Belizean red recado stewed pork chops and rice.

[RAGER]

Red recado stewed pork chops and rice. Tangy and just spicy enough. Belize! 

[RAGER]

Shrimp tacos