OT - What are you doing right now?

JohnInCarolina

pgprescott

JohnInCarolina said:

Whatcha got there John? I think this warrants some splainin. 

Ozzie_Isaac

Riding quads up in the mountains...

JohnInCarolina

pgprescott said:

JohnInCarolina said:

Whatcha got there John? I think this warrants some splainin. 

Yep.

Pizza carbonara on top.  Bacon and egg.

Bottom one is mortadella and pistachio and garlic.  Sounds weird I know but it’s incredible.

Both have buffalo mozzarella for cheese, some olive oil and Parmesan too.

Eggpharmer

pgprescott

JohnInCarolina said:

pgprescott said:

JohnInCarolina said:

Whatcha got there John? I think this warrants some splainin. 

Yep.

Pizza carbonara on top.  Bacon and egg.

Bottom one is mortadella and pistachio and garlic.  Sounds weird I know but it’s incredible.

Both have buffalo mozzarella for cheese, some olive oil and Parmesan too.

Bravo! I’d kill that first one by myself. 

Jeremiah

@JohnInCarolina you seriously need to bring that to buttblast. I'm gonna need some reinforcements in convincing the mrs. 

JohnInCarolina

Jeremiah said:

@JohnInCarolina you seriously need to bring that to buttblast. I'm gonna need some reinforcements in convincing the mrs. 

I think it’s going to be hard to leave it at home man.  It’s too much fun.  I think we’ll have it roaring Friday or Saturday night.

pgprescott

Eggpharmer said:

Now that’s an excellent plate of food right there! The proportion of green stuff to meat is a bit off per dietitian recommendations, but I will not deduct for this omission by choice. BRAVO!!!

bucky925

Eggpharmer said:

Wow! Just Wow!  I grilled some burgers and just thought they were good...That is one amazing plate right there.

theyolksonyou

If NBC had any talent in their production dept, they'd had a camera in the swifter the curlers are using. 

Legume

What am I doing?  Eating dinnner finally.  Cold here today, headed out for a short hike with the dog at 28-degrees.  1/2 mile in, thunderstorm with freezing rain hits.  Got a bit wet, slowed us down and then the wind picked up.  Awesome.

Then had to go get a battery for my truck because apparently an undersized battery doesn’t work well after 5 1/2 years, in the cold, with a recurring corrosion problem.  Oh yeah, barely got the cable off.  Need to get a replacement this week - I hate the way Ford designed these with all kinds of electronic crap at the terminal end, no way to get all of the corrosion off.  I’m sure a replacement will be cheap 

Wings that were in the sv the other night with marinade, then sat in the fridge for a day in the soak, then a good overnight air dry.  Flavor did get all the way into the wings - very good.




Now stuffed, lethargic, warm and pondering a glass of Weller while entertaining a strange fascination with curling.  I can’t begin to explain why I find it interesting this Olympics.

JohnInCarolina

I feel like the Olympics would be a lot more entertaining if they had random Joe’s mixed in who had no idea what they were doing, just to denonstrate the level of difficulty involved.  I want to see Larry the Cable guy give speed skating a shot.

northGAcock

JohnInCarolina said:

Jeremiah said:

@JohnInCarolina you seriously need to bring that to buttblast. I'm gonna need some reinforcements in convincing the mrs. 

I think it’s going to be hard to leave it at home man.  It’s too much fun.  I think we’ll have it roaring Friday or Saturday night.

Or both

northGAcock

theyolksonyou said:

If NBC had any talent in their production dept, they'd had a camera in the swifter the curlers are using. 

....and they should show men’s figure skating during the time we are all asleep. 

bgebrent

northGAcock said:

theyolksonyou said:

If NBC had any talent in their production dept, they'd had a camera in the swifter the curlers are using. 

....and they would show men’s figure skating during the time we are all asleep. 

Swifter has missed an opportunity.

jeffwit

I never watch network tv, usually just ESPN and cooking channels occasionally. Watching the Olympics on NBC, I’m reminded how much I hate local news commercials. 

DoubleEgger

Boneless skinless chicken breast tonight. Doubled up on orange tonight as sweet potato was a last minute call. 

bgebrent

DoubleEgger said:

Boneless skinless chicken breast tonight. Doubled up on orange tonight as sweet potato was a last minute call. 

That looks delicious.

TideEggHead

Eating spaghetti with homemade meatballs and Ratatouille. 

SciAggie

@TideEggHead Dang... That looks delicious. I’m stealing that one. 

TideEggHead

@SciAggie It’s always a hit brother! Just make sure to use a good pasta sauce.

SciAggie

TideEggHead said:

@SciAggie It’s always a hit brother! Just make sure to use a good pasta sauce.

Do you have a recipe to share?

TideEggHead

@SciAggie Sure thing, I don’t have it on hand but will get it and post it in the morning!

northGAcock

TideEggHead said:

Eating spaghetti with homemade meatballs and Ratatouille. 

That is a beautiful presentation. Question, did the veggies make that broth while cooking or did you add liquid to it? 

Eoin

Went to Castril in the mountains yesterday. The Spanish don't really do health and safety, winding roads barely 2 cars wide, sheer drops on one side and only occasional barriers.

This river walk was good, nice bar at the end followed by a steep climb into town.

River walk.



Quick stop at the bar.



View back down the hill.



River walk from above.

Eoin

We are staying in this cave house (the nice looking one in the middle) - the house is cut into the rock. It's really hot here in the summer and the cave houses keep cool whatever the temperature. Lots of pretty rough / derelict cave houses in the village due to depopulation - growing olives and almonds seems to be the full scope of the local economy.

TideEggHead

@northGAcock There is a base of pasta sauce, olive oil, garlic, and S&P under the vegetables that bubbles up.

I forgot eggplant last night and I put a little too much pasta sauce in the CI but here is the recipe @SciAggie .

Ratatouille
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (I just use my favorite pasta sauce)
2 tablespoons olive oil
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

With a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. 

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top.

SciAggie

Thank you very much sir!

ColtsFan

Just met up with my dealer