It wasn't quite as kicky as usual. I used one red chili and one green, and I had only used green before so my conclusion is that the red might not be as spicey as the green ones. I do love shellfish. I feel for you on that one. I like to keep salmon and shrimp in the freezer so I can make both occasionally. Healthy, tasty and quick to prepare. Hard to beat that in my opinion. Hop on over the pond and I will fill you a bowl.

Ah salmon is okay and so is tuna. Sardines are good too, especially from spain and portugal, bit of a journey though...

So tonight , inspired by @karstopography , we are most definitely having meatballs. So who better to teach me how to cook meatballs than our dear old grandma.

@karstopography Shame these days, a little song whilst cooking ain't the same when your food ends up going "ping" when it cooks.

@Amateurinawe too cute! How can I compete against an Italian Grandma?

https://livingthegourmet.com/2014/11/ba ... balls.html
I used the recipe above for the meatballs, except I used 450 grams of 80/20 veal and about 300 grams 85/15 beef and one egg, adjusted the amounts based on the amount of meat. Baked mine in the 205°C oven for 35 minutes.

My sauce was two minced cloves of garlic gently sweated in EVOO. A variety of garden tomatoes from the freezer thawed and peeled. Japanese Black Trifele, Lemon Boy, Carmello. A generous capful of italian herbs blend. ~200ml of California Blazon pinot noir. Pasta was a bronze cut italian made Priano from Aldi.

Mangia!

@karstopography I think one can't go too wrong with varying this recipe, I've certainly spiced up the sauce before and done beef and lamb meatballs with rosemary. Tonight's is beef and pork mince meatballs. I won't however be eating spaghetti first then meatballs second as the carnivores in the house will eat the lot before me if I do.

Nom, nom , nom ...

I made a simple dal, to try that new Sambar cucumber in. It was a simple dal, with mild seasonings (imagine that!), to see what the flavor was like in a cooked dish, and it was good, but next time it will have more seasonings. The flavor and aroma was mild, when raw, and no different than other cukes, but the seeds were barely forming. It seemed like it had stopped growing about 3 days ago, which is why I picked it, but next time I'll let it stay on longer. Also made some quick pickles, but they weren't quite ready yet.
Here's that first Sambar cucumber, seeds not at all developed. Made just over a half cup, diced up. by pepperhead212, on Flickr

A simple chana dal, with cooked cucumber, and a few spices. by pepperhead212, on Flickr

Finished chana dal, topped with some garlic chives and cilantro. by pepperhead212, on Flickr

Just made some refreshing delicious Cucumber Agua Fresca.
Just take a peeled cucumber or how ever many you want a cut them up into chunks.
Put in blender with some sugar and lime juice.
Add water and liquefy.
You can add as much water as you want i didn't add that much.
Same with the lime and sugar.
Make to your taste.
Talk about tasty and delicious.

PIC made that, but with cantaloupes as they are local now and sweet.

This is definitely a not one time drink.
Another thing you can put in it is mint leaves.
I ate mostly leftovers and stuff yesterday.
Fried eggs and the last of my chicken noodle soup.
I have about 1/2 of a chuck roast I bought and will make a German goulash with it.
The first half I cut up into chunks and cooked in a skillet with some yellow squash on the side.
I worked 11 hours Friday and was starving.

It's 4th of July weekend for us in the US.
Making the goulash for dinner today.
Ingredients.
Cubed chuck roast.
Caraway seeds ground in my molcajete.
Crushed fresh black pepper.
Knorr beef bullion powder.
Big handful of paprika.
Three huge onions.
1/2 cup of flour
4 cups of water.
Put lid on and braising in oven at 250F and will let cook down.
After browning in oil on stove naturally.
I love goulash.

@worth1 goulash is one of the regular meals here too, soured cream and parsley too ?

Amateurinawe wrote: ↑Sun Jul 03, 2022 1:42 pm @worth1 goulash is one of the regular meals here too, soured cream and parsley too ?

Some BBQ idiot on YouTube said it isn't real goulash unless it has pork.
Seriously??
They've been making goulash with beef for centuries.

@worth1 Never had pork goulash, suppose it could add flavour to a bland pork tenderloin. But it still wouldn't have the beef stew flavour.

We call it American Chop Suey. Beef only.

Here it is.
I'm sure I broke some sort of rule.
Like you never ever have yellow squash with German goulash.

I grilled off ten lbs of leg quarters for lunch today and quick meals from the freezer. Half were soaked overnight in an Asian style marinade and the other half got a rosemary, lemon and garlic marinade. . Good stuff along with grilled yellow squash and grilled eggplant. Plenty of eggplant around here!

Tonight I will rub down a slab of spare ribs and inject a Boston butt for doing tomorrow. It's been a long time since I had a long bbq day, just sitting out under the pole shed with a timer, the radio, some reading material and a cold one (or two or....). Kick Back City!

Funny thing about the leg quarters. I usually get a ten pound bag but Walmart wanted .90/lb. The local IGA had "family pack" leg quarters for .79/lb so I went over there to get a pack since the price was better and I didn't really want to fool with 10 pounds anyway. The IGA quarters looked nice and not huge like the ones in the ten pound bags so I got two instead of one. When I got home I realized that by getting two packs I got ten pounds anyway! And they didn't have those big hunks of fat one them so they were a better deal all around. And they were sure good today!

You's know I LUV to roast spuds, am I right?

I LUV grillin' 'em, as well!


The Gotch

"Good stuff along with grilled yellow squash and grilled eggplant. Plenty of eggplant around here!"

Jeepers @GoDawgs, The Gotch is still in the BUYING MODE on ALL them there; wish you's could feel his pain...

Our time will come...tomorrow...with grilled, direct-seeded Joy Choi Pak Choi

The Gotch