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What did you have for dinner? -Part dois

I've become a huge fan of pasta with oil and garlic. It's serious peasant food that you'll pay $20-$30
for in a restaurant.

As from tasting great it's simple and very quick to make - not even 20 minutes.

Made it tonight with spaghetti and hunks of roasted
chicken thighs.
 
Gaius46 said:
I've become a huge fan of pasta with oil and garlic. It's serious peasant food that you'll pay $20-$30
for in a restaurant.

As from tasting great it's simple and very quick to make - not even 20 minutes.

Made it tonight with spaghetti and hunks of roasted
chicken thighs.
Click to expand...

Start it with browning just a bit of pancetta first, then add the pasta. Dress with excellent quality extra virgin olive oil (after cooking) mmmmmmmmmm
 
Lursa said:
Start it with browning just a bit of pancetta first, then add the pasta. Dress with excellent quality extra virgin olive oil (after cooking) mmmmmmmmmm
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I need to try it that way. thx!
 
Parrish said:
It was 98 here today, felt like107. Cee Ya and her mom treated me to a country ham biscuit and she-crab soup. I contributed strawberry shortcake.
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OK I gotta ask: what is a she crab soup and why she crab? and Country ham biscuit? We are not in Maine, Toto. I'm out of my depth here.
 
weaver2 said:
OK I gotta ask: what is a she crab soup and why she crab? and Country ham biscuit? We are not in Maine, Toto. I'm out of my depth here.
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I'm not in ME, either. ☺️Soup made only with lumps of crab from a female crab, touch of roe. Male crabs don't have roe. A roux made with flour, butter, cream, clam juice, chicken broth or white wine, sautéed onion, Old Bay. Simmer for 15-20 minutes, add crab/roe serve and eat with oyster crackers, if you like, I do. Lots of versions in the south, all good, imo. Country ham is salt cured, hind leg. Ours was Jordan's Smithfield ham (VA, not the saltier Smithfield, NC version, although just as good) on a yeasty angel biscuit. It was take-out, btw.
 
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Lisa said:
I had to look up what Diner peanuts are because at first I thought they were the wet boiled peanuts that I bought once in Virginia at a gas station on my way to my sisters in Asheville. Those things are disgusting but I had to try them once.

I like Goo-Goo clusters but this Yankee will pass on the boiled peanuts, even with an RC Cola. Moon pies are too sweet and sticky for me.
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Not a boiled peanut fan but that's just me.
 
Gaius46 said:
I've become a huge fan of pasta with oil and garlic. It's serious peasant food that you'll pay $20-$30
for in a restaurant.

As from tasting great it's simple and very quick to make - not even 20 minutes.

Made it tonight with spaghetti and hunks of roasted
chicken thighs.
Click to expand...
Try it with onion and toasted walnuts.
 
Gaius46 said:
I've become a huge fan of pasta with oil and garlic. It's serious peasant food that you'll pay $20-$30
for in a restaurant.

As from tasting great it's simple and very quick to make - not even 20 minutes.

Made it tonight with spaghetti and hunks of roasted
chicken thighs.
Click to expand...
Pasta Aglio e olio is so yummy. Was it @Parrish or @Lursa who likes it with caramelized onions?
Pasta cacio e pepe is great as well. You can add as much cheese as you like. We like it light on the cheese and heavy on the garlic.
 
Parrish said:
I'm not in ME, either. ☺️Soup made only with lumps of crab from a female crab, touch of roe. Male crabs don't have roe. A roux made with flour, butter, cream, clam juice, chicken broth or white wine, sautéed onion, Old Bay. Simmer for 15-20 minutes, add crab/roe serve and eat with oyster crackers, if you like, I do. Lots of versions in the south, all good, imo. Country ham is salt cured, hind leg. Ours was Jordan's Smithfield ham (VA, not the saltier Smithfield, NC version, although just as good) on a yeasty angel biscuit. It was take-out, btw.
Click to expand...
Interesting about the roe. . In Maine fish have roe, lobsters have berries. Crabs must be more plentiful than lobsters. Female are generally clipped and thrown back. Females with "berries" are prohibited. To control over-fishing the size taken is limited but not the size of the catch. Lobster used to be the poorman's emergency meal. They used to be a shore dwelling crustacean. One simply waded out and scooped one out from under a rocky ledge.

The recipe for lobster bisque is almost identical to she crab soup except for the wine. Wine in Maine cooking is unknown north of Portland.
 
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MaryP said:
Aldi's Meat Lover's breakfast bowl with an extra slice of cheese and tater tots on the side (because the bowl isn't enough).
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Aldi offers different things in different parts and they are managed differently. In FL we could ask them to order certain items for us, here they just look at us like we are from another planet.
To make a long story short, does your store offer Deutsche Küche Butterkäse ( German Kitchen Buttercheese)?
If they do, try it.
I miss that FL store.
 
weaver2 said:
Interesting about the roe. . In Maine fish have roe, lobsters have berries. Crabs must be more plentiful than lobsters. Female are generally clipped and thrown back. Females with "berries" are prohibited. To control over-fishing the size taken is limited but not the size of the catch. You can trap at any age but you must obtain a license. Lobster used to be the poorman's emergency meal. They used to be a shore dwelling crustacean. One simply waded out and scooped one out from under a rocky ledge.
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You just made my head spin. :)
 
weaver2 said:
Interesting about the roe. . In Maine fish have roe, lobsters have berries. Crabs must be more plentiful than lobsters. Female are generally clipped and thrown back. Females with "berries" are prohibited. To control over-fishing the size taken is limited but not the size of the catch. You can trap at any age but you must obtain a license. Lobster used to be the poorman's emergency meal. They used to be a shore dwelling crustacean. One simply waded out and scooped one out from under a rocky ledge.
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The haul is way low this year.
weaver2 said:
Interesting about the roe. . In Maine fish have roe, lobsters have berries. Crabs must be more plentiful than lobsters. Female are generally clipped and thrown back. Females with "berries" are prohibited. To control over-fishing the size taken is limited but not the size of the catch. You can trap at any age but you must obtain a license. Lobster used to be the poorman's emergency meal. They used to be a shore dwelling crustacean. One simply waded out and scooped one out from under a rocky ledge.
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Those days seem to be over.
 
We used to put crab pots out and made a haul of a few dozen a day. It's now a lot lower.
 
Parrish said:
The haul is way low this year. Those days seem to be over.
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All fishing stocks are being depleted in the two places I've lived where fishing is important Alaska and Maine
Haddock, Atlantic salmon and cod all gone from the north east. Only Iceland still fish these species. The king crab and halibut of Alaska are being fished out much faster than they can be replaced. Even the pollock catch is going down.

OK, this is a "what did you have for dinner" thread not a "what's your rant" thread. Sorry about that.
 
Lovebug said:
Pasta Aglio e olio is so yummy. Was it @Parrish or @Lursa who likes it with caramelized onions?
Pasta cacio e pepe is great as well. You can add as much cheese as you like. We like it light on the cheese and heavy on the garlic.
Click to expand...

Nice, but I go shallots for that ;) I love onions in any form tho.
 
Home made Pork Chile Verde, from the new batch. I used a large "sweet" onion this time...not sure I noticed a difference. This batch is a little less acidic in general than the last batch, I made a couple of minor tweaks. (Next time I'm using shallots! :D)
 
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