Discussion Topic |
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yedi
Trad climber
Stanwood,wa
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Topic Author's Original Post - Oct 15, 2010 - 09:38pm PT
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The favorite used to be Kraft mac and cheese with a can of tuna or Ramen with tuna.
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Peter Haan
Trad climber
San Francisco, CA
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Oct 15, 2010 - 09:49pm PT
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Look what Donini and Maestri are up to just before dinner at the World Sushi Conference:
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Toker Villain
Big Wall climber
Toquerville, Utah
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Oct 15, 2010 - 09:51pm PT
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Maestri looks a little compressed.
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 15, 2010 - 10:55pm PT
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Friend just made me homemade enchiladas. A new receipe comprised of fresh spinach, chicken, 4 groovy cheeses baked with green sauce and green onions....awesome. Side dish, mixed lettuce salad with strawberries, mandarin oranges, toasted top ramen and slivered almonds annointed with Chinese Chix Salad Dressing. Stellar. :D
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JOEY.F
Social climber
sebastopol
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Oct 15, 2010 - 10:57pm PT
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You could afford Kraft?
Stylin!
(Great Pic!)
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SteveW
Trad climber
The state of confusion
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Oct 15, 2010 - 10:58pm PT
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Ron, you didn't!!!!!!
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 16, 2010 - 12:04am PT
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Yeah, Joey, bitd you even ate hand me down's ..... anything food wise handed to you, you pretty much ate. :D
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Mighty Hiker
climber
Vancouver, B.C.
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Oct 16, 2010 - 12:37am PT
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jstan would be all over this thread. His favourite dinner, AFAIK. Wonder what he's up to?
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Chinchen
climber
Way out there....
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Oct 16, 2010 - 02:11am PT
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Wayno
Big Wall climber
Seattle, WA
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Oct 16, 2010 - 02:16am PT
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Meatball sammich, several beers.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 16, 2010 - 02:18am PT
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Friday nite lite: Barnier Lucque olives, pulpo (octopussy to you gringos),
and a really olde and stinky Gruyere washed down with a Blue Chimay - HEAVEN!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 17, 2010 - 01:08pm PT
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Last night was Pizza Night.
I'm thinking tonight will be Lasagna Night. I made a big batch of spaghetti sauce last week, and I'm getting tired of eating it over pasta.
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Chaz
Trad climber
greater Boss Angeles area
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Oct 17, 2010 - 02:22pm PT
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Thanks, Tami.
It was simple, too.
I used Pilsbury DoughBoy Crouissant dough for the crust. I got two tubes, intending to make a 14" pizza, but the more I rolled out the dough, the more it wanted to contract. So I used the ten-inch oven instead.
I'll use pizza crust next time. If I could make dough that doesn't end up hard as a rock crust, pizza would be cheap eating.
I remembered to oil the oven this time.
I found out speghetti sauce, even the thick meat-sauce I make, works fine as pizza sauce. Better than anything else I've used. Good thing, because I still have a bucket full of it in the fridge.
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SteveW
Trad climber
The state of confusion
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Oct 17, 2010 - 06:36pm PT
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TAMI---YOU DROOLED ALL OVER MY SCREEN!!!!! YUCK!!!!!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 03:02pm PT
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Last night was Lasagna Night.
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Mighty Hiker
climber
Vancouver, B.C.
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Oct 24, 2010 - 03:15pm PT
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Apparently Chaz will eat anything that a) is Italian, and b) is cooked in a nice cast iron pot. Looks good to me!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 04:01pm PT
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Right now I do !
I made a big batch of spaghetti sauce a while back, and I've been eating some of it almost every meal since.
The Dutch Oven meals were the only ones worth taking pictures of.
( the Italian Omlettes were pretty good, so were the Spaghetti Sandwiches in Pita Bread )
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Ghost
climber
A long way from where I started
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Oct 24, 2010 - 04:38pm PT
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Salad of lettuce, heirloom tomato, and gorgonzola, braised goat shanks with home made fettucini. Washed down with a bottle of good Barbaresco.
That's pretty Italian.
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guido
Trad climber
Santa Cruz/New Zealand/South Pacific
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Oct 24, 2010 - 04:49pm PT
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Ghost
climber
A long way from where I started
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Oct 24, 2010 - 05:01pm PT
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Some kind of soup.
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TGT
Social climber
So Cal
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Oct 24, 2010 - 06:24pm PT
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I'm thinkin maybe Chinese sausage and sticky rice. (don't have any Shitake's though)
Or, Chicken apple sausage with pasta and Alfredo sauce..
Can't make up my mind.
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 24, 2010 - 07:04pm PT
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Both sound great TGT, I'd go with the Chinese sausage since I've never tasted it before.
I haven't really cooked in a long time. Used to be pretty good at it. Maybe I'll come out of hibernation. But if you cook it you have to eat it, then you have to exercise to get rid of it.
Maybe a can of tuna, lettuce and tomatoes tonight with olive oil and lemon pepper seasoning. :D
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TGT
Social climber
So Cal
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Oct 24, 2010 - 07:17pm PT
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I fell for buying one of the megapacks at Sams. I've had it before at REAL Chinese restaurants and it's really good.
What I didn't realize it is treated as a spice, not a meat dish.
I think I have enough to supply Goudong Provence for a week.
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The Lisa
Trad climber
Da Bronx, NY
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Oct 24, 2010 - 09:13pm PT
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Chaz, that Dutch oven looks divine!
Here we marinated chopped up leg of lamb in an Indian curry-vinegar mix, stewed it in an onion-garlic-ginger paste, and devoured it with a bottle of Chilean wine. Sort of an Old World-New World fusion.
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Nohea
Trad climber
Sunny Aiea,Hi
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Oct 24, 2010 - 09:53pm PT
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Had a tough time fittin this guy in a dutch oven so we put him on a skewer and rotated for many an hour. Good stuff!
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Fritz
Trad climber
Hagerman, ID
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Oct 24, 2010 - 10:24pm PT
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OK!
Mountain trips---something to eat.
River trips---gourmet feasts.
In 2006, due to a unplanned logjam, our small group got an extra-night on the coveted Middle Fork Salmon.
Since two members had to fly out to meet business obligations: we did not quite starve on our 8 NIGHT 9 DAY MIDDLE FORK FLOAT!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 10:35pm PT
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That pig-on-the-spit looks tasty. I'll bet that was good.
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SteveW
Trad climber
The state of confusion
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Oct 24, 2010 - 11:18pm PT
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Fritz, that's a river trip???
Your lady is dressed to the 9's!!!!!
Starvation--ha!
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Fritz
Trad climber
Hagerman, ID
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Oct 24, 2010 - 11:49pm PT
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Steve W.: Heidi becomes "The Princess Heidi" on river trips.
She rows Class IV, but demands a solar shower and clean clothes at the end of the day.
There was some "suffering" upstream on this trip. We had to portage the rafts and all the food, liquor, ice, and crap---------yes we did also have to also portage our required "porta-potty" and its load of crap: 1 & 1/2 miles around an unplanned thunderstorm-induced logjam.
Here's a little bit more on the logjam and portage:from a river-running thread on ST this spring.
http://www.supertopo.com/climbing/thread.php?topic_id=1201337&msg=1202615#msg1202615
Gotta post the whole epic ----"one of these days."
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john hansen
climber
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Oct 24, 2010 - 11:50pm PT
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Nohea,,
What,,
No more Imu..?
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Chaz
Trad climber
greater Boss Angeles area
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Reilly
Mountain climber
The Other Monrovia- CA
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Beer, and then we'll see...
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bob
climber
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CHIMICHANGA!!!!!!!!!!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 24, 2013 - 10:31pm PT
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Three Dollar Pizza! ( about $2.85, actually )
Made my own crust this time, which cut a couple bucks off the cost. Was simple, too. Used active dry yeast and did the let-it-rise-and-punch-it-down-a-couple-times thing. One yeast batch made two pizza crusts.
The sauce is leftover spaghetti sauce I made last week ( I priced it at $1 for my pizza cost calculation [$40 for 2 1/2 gallons of spaghetti sauce = $1/cup ] )
The crust fit my 14" D.O. fine.
It took an hour to cook though, because I was too timid to put enough heat on the underside of the D.O. Next time ( which will be soon, I have a dough in the 'fridge ready-to-go already ), I'll try 12 coals on the bottom, up from eight, to see what happens.
The best part? I'm getting two meals out of The Three Dollar Pizza!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 29, 2013 - 11:07pm PT
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The Three Dollar Pizza, Mk-III ( I think I got a RECIPE worked up )
Crust is your basic stock-parts pizza crust, which will make enough dough for two 14" Dutch Oven pizzas. ( 2 1/2 cups flour, one .25oz pack active dry yeast, 1 cup water - heated to 115*F, salt ) Pepper, onion and garlic powder customize the crust to my specs.
There's pepperoni and chopped bacon under the cheese. Homemade spaghetti sauce for the sauce. Mozzarrella, Parmesian, and Colby Longhorn are the cheeses.
I did brush a heavy coat of Olive Oil on the dough after it was pressed into the Dutch Oven, before I applied any of the toppings. I believe the olive oil prevents the toppings from fouling the crust.
I cooked the whole works together for about a half-hour,( 14 briquettes on the bottom, 40 on top ), turning both the lid and the oven itself 90* every five minutes, or so, to get what we see here.
F*#king delicious. This is at least tied for the best pizza I've ever eaten, and there are a number of ways I think I can make it even better!
The second half will taste even better tomorrow!
Did I mention the whole damn thing cost me about three dollars?
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drljefe
climber
El Presidio San Augustin del Tucson
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Jan 29, 2013 - 11:34pm PT
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Chilequiles!
F*#kin' YUM!
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Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
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Jan 29, 2013 - 11:46pm PT
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Canned Meat
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S.Leeper
Social climber
somewhere that doesnt have anything over 90'
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Jan 30, 2013 - 03:19am PT
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hell yeah midget fingers
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weezy
climber
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Jan 30, 2013 - 03:35am PT
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beer: it's for dinner
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Chaz
Trad climber
greater Boss Angeles area
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Jan 30, 2013 - 03:37am PT
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There's a sandwich in every bottle.
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Norwegian
Trad climber
Pollock Pines, California
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Jan 30, 2013 - 08:47am PT
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pizzah!
cheers, donald.
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matty
Trad climber
under the sea
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Jan 30, 2013 - 09:53am PT
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Last night made halibut with a garlic butter cilantro lime sauce and a side salad with spinach, asparagus, strawberries and a balsamic vinagarette. yum!
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steve shea
climber
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Jan 30, 2013 - 10:27am PT
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Dal bhat. Not as appetizing as the stuff pictured upthread but very healthy. Lentil stew over rice. Nepali.
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Wayno
Big Wall climber
Seattle, WA
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Jan 30, 2013 - 01:35pm PT
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Prosciutto wrapped dry-pack Scallops.
Red potatoes Au Gratin.
Aspergrass.
2009 Pietracupa Greco di Tufo.
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Elcapinyoazz
Social climber
Joshua Tree
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Jan 30, 2013 - 05:11pm PT
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Apertif: Blue Dream (blueberry x haze hybrid) with a Tangerine EmergenC chaser
Main course: King Oscar tiny tots brisling sardines in olive oil, on a bed of steamed kale and carrots, topped with turmeric and Sriracha.
Digestif: Willie Nelson, a nice nepali x vietnamese hybrid, mostly sativa.
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Brandon-
climber
The Granite State.
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Jan 30, 2013 - 05:15pm PT
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Sierra Nevada torpedo, cocunut rice, jerk chicken, papaya, and fried plantains.
And some no name ganj.
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Chaz
Trad climber
greater Boss Angeles area
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Feb 15, 2013 - 10:11pm PT
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Focaccia bread, fresh out of the Dutch Oven ( 12" ).
A simple recipe I pulled right off the web - I went down the list and stopped at the first recipe built around one packet of yeast. I had to spice it up with few herbs, like rosemary, basil and thyme to make it a little more interesting.
I made this to go with a leftover lasagne, but it looks like this is dinner. This, and some olive oil and balsamic vinegar. And a nice cabernet from Chateau Chuck.
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Risk
Mountain climber
Olympia, WA
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Feb 16, 2013 - 12:03am PT
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Risk
Mountain climber
Olympia, WA
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Feb 16, 2013 - 12:20am PT
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Home cookin every night. There's always room at the table and plenty-o-fixin's! Come on over!
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Chaz
Trad climber
greater Boss Angeles area
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Pizza night. Macaroni & Cheese Pizza, modified from a recipe I found on the web.
14" Dutch oven.
Regular, all-purpose Pizza Dough ( 1 1/4 cup flour, 1/2 cup 110* water, two teaspoons sugar, 1 1/8 teaspoon yeast - which is the same as 1/2 packet, two teaspoons salt, 1 tablespon oil )
Brush melted butter abound the edge of the dough, then toss on a handfull or two of shredded Mozzarrella.
Dribble a few spoons of Crema Mexicana on top of the Mozzarrella.
Then dump 1 cup ( before cooking ) of cooked macaroni. I cooked the macaroni a good minute past the recomended maximum time, to help avoid drying while it cooked.
Then cook.
After a half-hour, I threw a handfull of regular Cheddar Cheese on the macaroni, then let it cook for another ten minutes.
It ended up looking like this:
Makes a 12" pizza.
Total cost: $2.25 max. I'm getting two meals out of it. Eat like a pig for a dollar or two a day!
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