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What did you have for dinner? -Part dois

JohnfrmClevelan said:
So what's the deal with pho? Is it just clarified beef broth, or something different?
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Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.



If you do live in Cleveland I have a few places that make pho that are life changing.
 
Lisa said:
Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.



If you do live in Cleveland I have a few places that make pho that are life changing.
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I do live in Cleveland - west side, though, probably not where the good places are.

I went down the YouTube rabbit hole on making pho broth a few months back. I can't imagine what kind of flavor makes it worth that kind of effort, but I'm curious to try it.
 
JohnfrmClevelan said:
I do live in Cleveland - west side, though, probably not where the good places are.
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Phenom Penh by the market on 25th makes great Pho. They also make its spicy brother, Hue beef noodle soup. Saigon on 4th street makes a great bowl of Pho.
JohnfrmClevelan said:
I went down the YouTube rabbit hole on making pho broth a few months back. I can't imagine what kind of flavor makes it worth that kind of effort, but I'm curious to try it.
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Its very good. I crave it occasionally but its too much work for me to make it myself and I live down in Amish Nirvana so I cant buy a bowl locally.
 
Lisa said:
Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.



If you do live in Cleveland I have a few places that make pho that are life changing.
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Used to be one of my all time favorite foods. I could be convinced to step off the veg wagon if a whiff of that aroma tickled my nose. So good, so complex.
 
JohnfrmClevelan said:
I do live in Cleveland - west side, though, probably not where the good places are.

I went down the YouTube rabbit hole on making pho broth a few months back. I can't imagine what kind of flavor makes it worth that kind of effort, but I'm curious to try it.
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If you don't want to make the effort, I remember this being very nice.
Just add whatever you prefer to the broth.
 
I like chicken or vegetarian pho. A new place opened near our favorite seafood restaurant. I like those more than the beef options. I been wrangling the grandkids and their pets as their parents are all on call and duty tonight. Beanie weinies, Kraft mac, potato salad for me.
 
We drove into Jersey today for a memorial service. At the repast there was an antipasto tray loaded with various Italian cheeses, roasted peppers, marinated artichokes, salami, prosciutto, and then penne with vodka sauce, sausage, peppers and onions, lemon chicken, eggplant rollatini, Caesar salad. Needless to say I made a real gavone (pig) of myself. 🤢 No room left for dessert. 🍮
 
Baby Back Ribs wet smoked for 6 hours using a dry rub of garlic, peper, cayenne, and powdered semi-sweet chocolate. With corn on the cob and baked beans using turkey bacon. Everything goes in the smoker.
 
gman said:
We drove into Jersey today for a memorial service. At the repast there was an antipasto tray loaded with various Italian cheeses, roasted peppers, marinated artichokes, salami, prosciutto, and then penne with vodka sauce, sausage, peppers and onions, lemon chicken, eggplant rollatini, Caesar salad. Needless to say I made a real gavone (pig) of myself. 🤢 No room left for dessert. 🍮
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My BIL rated memorial events by the spread.
 
Lovebug said:
No eggs or cream involved?
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No, just an easy homemade knock off of chocolate eggcreams that you'd drink at a soda fountain, way back in the day.

I mix less than an inch of Hershey's syrup, depending on the size of the glass, with 1/4 - 1/2 inch of 2% milk. Mix well with a long handled small spoon, keep stirring more slowly while slowly adding cold Perrier mineral water or plain salt-free seltzer/carbonated water.

Careful at top of glass so it doesn't overflow, I sip when needed. It's foamy halfway down, but a quick dessert, tastes good and not very fattening. Satisfies the sweet tooth when you have nothing else around.
 
Old 'N Chill said:
No, just an easy homemade knock off of chocolate eggcreams that you'd drink at a soda fountain, way back in the day.

I mix less than an inch of Hershey's syrup, depending on the size of the glass, with 1/4 - 1/2 inch of 2% milk. Mix well with a long handled small spoon, keep stirring more slowly while slowly adding cold Perrier mineral water or plain salt-free seltzer/carbonated water.

Careful at top of glass so it doesn't overflow, I sip when needed. It's foamy halfway down, but a quick dessert, tastes good and not very fattening. Satisfies the sweet tooth when you have nothing else around.
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Thanks. I suppose my :cool: went oopsies.
 
gman said:
We drove into Jersey today for a memorial service. At the repast there was an antipasto tray loaded with various Italian cheeses, roasted peppers, marinated artichokes, salami, prosciutto, and then penne with vodka sauce, sausage, peppers and onions, lemon chicken, eggplant rollatini, Caesar salad. Needless to say I made a real gavone (pig) of myself. 🤢 No room left for dessert. 🍮
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North Jersey has great, family-run restaurants with all that. All over. Love it, miss it. And mussels in spicy marinara.
 
Made another batch of my unstuffed cabbage rolls.

Didnt have enough tomato sauce or passata, so went with 12 oz tomato sauce, and 4 oz jarred pizza sauce. Yes! Next time, I'm doing half and half...might even end up doing all pizza sauce after that.

The dish does need a little more zip, I always add a bit of Calabrian chili paste to serve.
 
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