What are you eating?

Post by **Stark** » Tue Dec 16, 2014 1:24 pm

Hobie-wan wrote:Whoah.

(sugar glue gun sticks for making gingerbread houses)

Can't wait to see those offered by C&H at JoAnn's.

Post by **AppleQueso** » Wed Dec 17, 2014 12:43 am

A while back Luke linked me a recipe for a homemade pizza with a tortilla for the crust.

I made that today, tough I lacked a cast iron skillet so I kinda played around and just cooked it all in a large pan.

Didn't have any mozzerella, so i used cheddar (with a good helping of parmesan) and topped it with pepperoni and sausage. Also used this italian herb grinder I had lying around.

omg it came out SO delicious

Website · Post by **Hobie-wan** » Wed Dec 17, 2014 12:58 am

I do believe I'll need to try this next grocery run.

Post by **Luke** » Tue Jan 27, 2015 3:17 pm

If you have never tried Castlevetrano olives, do. Like now.

Post by **nullPointer** » Tue Jan 27, 2015 3:22 pm

Luke wrote:If you have never tried Castlevetrano olives, do. Like now.

Which will henceforth in my mind be known as Castlevania olives ...

Website · Post by **Hobie-wan** » Tue Jan 27, 2015 4:09 pm

nullPointer wrote:
Luke wrote:If you have never tried Castlevetrano olives, do. Like now.
Which will henceforth in my mind be known as Castlevania olives ...

Castrovalva?

Post by **Luke** » Sun Mar 01, 2015 10:51 am

Hmm. Trying to think of what to do with two large sashimi grade tuna steaks. Any ideas?

Post by **MrPopo** » Sun Mar 01, 2015 11:34 am

Pepper encrusted and seared is a good way to go. That inside better still be cold when you're done.

Post by **nullPointer** » Sun Mar 01, 2015 12:12 pm

MrPopo wrote:Pepper encrusted and seared is a good way to go. That inside better still be cold when you're done.

Winner! If you're going crusty, sesame seed encrusted is another nice option. Don't forget accoutrements of soy sauce, pickled ginger and wasabi.

Post by **Luke** » Sun Mar 01, 2015 12:31 pm

I was thinking of making sashimi, but the sashimi grade tuna is housed with regular tuna and salmon, so there is a worry about cross contamination.

Definitely will not be marinating these puppies, and at the most I'll give them a quick sear as I'm not a fan of cooked, warm tuna. Might do a macadamia nut encrusted or pine nut encrusted tuna.

I'm good on soy sauce (which we rarely use) wasabi, and I pickle my own ginger so ample supplies of that.

I'll visit my local sushi shop for extra ingredients, that, or I'll have to drive to Raleigh for the closest Asian market. I'd really like to get a hold of some kombu or red funori.

Tuna Poke is also a possibility if I can assure the tuna is guaranteed to be fine to eat raw, but I have a few questions I need to ask my fish monger (same knife/cutting board
used with non-sashimi grade fish? etc.).

This is for my anniversary dinner, so I'm going all out and it is my BIG gift for my wife so I'm not pulling any punches.

Please keep the ideas coming. The more extravagant the better!

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