Dinner tonight

[Marty]

Going back to our trip to Key West in 2017 which I've already bragged enough about. But our B&B bartender kept telling us to try the tacos at Bad Boy Burritos just a block away. So one day we did go for lunch there and ordered carnitas tacos and steak tacos. Absolutely fabulous. They had meat, red cabbage, radish, red onion and cotija cheese topped with their salsa verde on a corn tortilla, no cilantro we can't stand the stuff just stick a bar of soap in my mouth and be done with it. The fun part was when we walked up to the window to order, take out only, there was our B&B bartender, she owns the place. We ate there 3 more time during our stay.

So having left over carnitas I made those tacos tonight. Forget the lettuce, red cabbage is da-bomb for tacos. More flavorful than boring lettuce and nice and crunchy. 

[Village Idiot]

Sounds great to me! I had an Iowa chop in the air fryer, brown rice and fresh sweet corn.

[Cornflake]

Dinner tonight was what we had available or left over from vacation after ten days away. Stir-fried shrimp with a sauce, spaetzle with sauteed garlic plus parmesan, peas, salad and canned peaches. Not bad.

[John B]

Book club night. Menu was:

Sizzling Turmeric-Dill Fish Tacos
Steak and Mushroom Lettuce Wraps
Spicy Korean-Style Grilled Corn
Tomatoes with Creamy Feta
Nectarine and Apple Gallette

[jdd2]

Aug 2, 2022 19:55:10 GMT -5 Marty said:

... our B&B bartender ...

That's a new one: B&B = bed & bartender...?

[Village Idiot]

Aug 2, 2022 21:21:44 GMT -5 John B said:

Book club night. Menu was:

Sizzling Turmeric-Dill Fish Tacos
Steak and Mushroom Lettuce Wraps
Spicy Korean-Style Grilled Corn
Tomatoes with Creamy Feta
Nectarine and Apple Gallette

Not just food, but finger food at a book club. Any librarian would hate you.

But the menu sounds great, though.

[Marty]

Aug 2, 2022 21:34:29 GMT -5 jdd2 said:

Aug 2, 2022 19:55:10 GMT -5 Marty said:

... our B&B bartender ...

That's a new one: B&B = bed & bartender...?

Bed & Breakfast. The B&B was called The Speakeasy and the attached bar The Rum Bar. We liked our room as it was the only one on that side of the place and we had a private patio. Breakfast was fairly simple, fruit, fresh pastries, waffles, muffins, cereal, coffee, tea or fruit juices. Nice enough that we only ate breakfast out a couple times.

[factorychef]

Peanutbutter and jam sandwich for me tonight.

[jdd2]

Aug 2, 2022 22:38:37 GMT -5 factorychef said:

Peanutbutter and jam sandwich for me tonight.

My family was partial to peanut butter and pickles (or bananas).

[jdd2]

more pickles:

Pickle pizza started as a novelty, but now it’s a big dill
Emily Heil

The debate over whether pineapple belongs on pizza is staler than a three-day-old Dominos slice. For evidence of just how long this great national conversation has been going on, check out the finale of Netflix’s nostalgia-heavy, 1980s-set “Stranger Things,” in which a stoner pizza delivery guy tries to sell a skeptical teenager on its merits, or at least the virtue of keeping an open mind. “Try before you deny,” he advises, like a Reagan-era sage.

Not that the matter is settled, but after all these years, can’t we agree that it’s time to move on? Because there’s a new, potentially divisive pie making its way onto menus around the country that deserves our attention instead: Ladies and gentlemen of the social media debate stage, I give you pickle pizza. Discuss.

However you feel about this development in human history, it might be time to get your talking points ready. The pickle pie is having a moment.

It’s a new food item this year at the Minnesota and Indiana state fairs, and announcements about it have attracted attention from local media and social media oglers. Pickles have been popping up among more traditional offerings in pizza shops, too, from chain joints to cheffy pizzerias. Most often served atop a white or ranch sauce instead of the classic red, pickles are proving that they’re more than a novelty act in the pizza-topping game.

“There’s this nice sweet, acidic, tangy bite,” says Rachael Jennings, who recently opened her own pizza place, Boogy & Peel, in Washington after years as a chef at white-hot Rose’s Luxury. Pickles are the star of her Big Mac-inspired pie, which layers a version of the fast-food icon’s special sauce (spoiler alert: it’s basically Thousand Island dressing, she says) with American cheese and ground beef. Out of the blistering oven, the pie is topped with crunchy iceberg lettuce, slices of white onion, a lashing of more special sauce — and housemade pickles.

Jennings acknowledges that her pies, whose style she calls “neo-neo-Neapolitan,” aren’t even close to traditional. “If you took this to your nonna in Sicily, she would spit in your face,” Jennings says. “But, like, try it and tell me it’s not tasty.”

Krysten Hobbs, beverage director and front of the house manager, picks up a slice of the Harambe Loved Big Macs pizza at Boogy & Peel. (Deb Lindsey for The Washington Post)
Plenty of brine-loving fans would agree that pickles have earned their place in the topping pantheon. While there’s no definitive history of the pickle pizza, a Nexis search of news stories indicates that after making the odd appearance at a handful of restaurants over the years, they began getting wider notice around 2018.

That year, a video of a pickle pizza being made in New York went viral, and Al Roker and his “Today” show gang gamely tried out a pickle-topped pie for on-screen yuks — theirs came from Rhino’s Pizzeria in Upstate New York, which they touted as the creation’s inventor.

Since then, it has taken off at a handful of state fairs, including in Ohio, Florida and West Virginia, as well as the Calgary Stampede — venues where gimmicky food thrives. Pickle pizza, though, looks to be a breakout star.

www.washingtonpost.com/food/2022/07/31/pickles-are-pizza-topping-you-didnt-know-you-needed/?

[majorminor]

Aug 2, 2022 21:21:44 GMT -5 John B said:

Sizzling Turmeric-Dill Fish Tacos
Steak and Mushroom Lettuce Wraps
Spicy Korean-Style Grilled Corn
Tomatoes with Creamy Feta
Nectarine and Apple Gallette

I like every one of those words.

[Marty]

Aug 2, 2022 23:38:49 GMT -5 jdd2 said:

Aug 2, 2022 22:38:37 GMT -5 factorychef said:

Peanutbutter and jam sandwich for me tonight.

My family was partial to peanut butter and pickles (or bananas).

Crunchy PB on an toasted English muffin with a slice of cheddar cheese on top for me.

[Cosmic Wonder]

Last night we had fresh halibut. Marinated for a couple of hours in EVOO, salt and pepper, red pepper flakes and the juice of half a lemon for the last half hour. Cooked on the electric flat top with
asparagus and sliced potato rounds. Washed down with a glass of Pinot Gris. Fabulous.

Mike

[Hobson]

Dinner wasn't until 9 PM, so anything would have tasted good. We had pasta Alfredo, made by Mr. H after a long day of changing out the kitchen faucet and having to go back to Lowe's near the end of the job because the guy there had sold us the wrong hoses. Back to the pasta. We usually use half and half thickened with cornstarch. But we had some sour cream on hand and used that with no thickener. Downright tasty. This may be our new and improved recipe. I had a salad. Companion had some canned mixed vegetables. He is being careful with his loose crown. Just as I am able to get off the soft foods after my oral surgery 2 weeks ago, he is on them.

[majorminor]

Aug 3, 2022 10:00:57 GMT -5 Cosmic Wonder said:

Last night we had fresh halibut. Marinated for a couple of hours in EVOO, salt and pepper, red pepper flakes and the juice of half a lemon for the last half hour. Cooked on the electric flat top with
asparagus and sliced potato rounds. Washed down with a glass of Pinot Gris. Fabulous.

Mike

I like the way you roll.

Since you mentioned red pepper flakes give Merquen a look if you aren't already familiar. Basically dried and *smoked* red pepper flakes with cumin, salt, and coriander. Chilean origins. I've got it in rotation a lot and it's wonderful stuff. Available on Amazon.

[Cosmic Wonder]

That looks interesting,Steve. This is my go to for fresh high quality spices. www.thespicehouse.com/?gclid=Cj0KCQjwuaiXBhCCARIsAKZLt3l-PBd0AWTmZMJidzhu3aFlmWKaaApTIl0jECqvL06VkkJAi_AXbNQaAvapEALw_wcB

Check ‘‘em out. Mikee gives ‘‘em two thumbs up.

Mike

[Cosmic Wonder]

Oh, a interesting discovery on this trip. At our first campsite, we were camping with two other couples, old friends that Anita grew up with. One of the gals has celiac desease, and cannot do gluten. We rotated the cooking chores between the couples, being careful not to sabotage Megan’s dietary restrictions. On our breakfast turn, we found a package of King Arthur’s flour brand gluten free pancake mix. I didn’t expect too much of it, but it was gluten free so we got it.

It was fabulous! So good it will stay in regular rotation at home, even though we don’t care about the gluten free bit. Usually for pancakes I make them from scratch using joy of cookings recipe. These were better. For what it’s worth.

Mike

[Rob Hanesworth]

Aug 3, 2022 5:37:16 GMT -5 jdd2 said:

more pickles:

Pickle pizza started as a novelty, but now it’s a big dill
Emily Heil

The debate over whether pineapple belongs on pizza is staler than a three-day-old Dominos slice. For evidence of just how long this great national conversation has been going on, check out the finale of Netflix’s nostalgia-heavy, 1980s-set “Stranger Things,” in which a stoner pizza delivery guy tries to sell a skeptical teenager on its merits, or at least the virtue of keeping an open mind. “Try before you deny,” he advises, like a Reagan-era sage.

Not that the matter is settled, but after all these years, can’t we agree that it’s time to move on? Because there’s a new, potentially divisive pie making its way onto menus around the country that deserves our attention instead: Ladies and gentlemen of the social media debate stage, I give you pickle pizza. Discuss.

However you feel about this development in human history, it might be time to get your talking points ready. The pickle pie is having a moment.

It’s a new food item this year at the Minnesota and Indiana state fairs, and announcements about it have attracted attention from local media and social media oglers. Pickles have been popping up among more traditional offerings in pizza shops, too, from chain joints to cheffy pizzerias. Most often served atop a white or ranch sauce instead of the classic red, pickles are proving that they’re more than a novelty act in the pizza-topping game.

“There’s this nice sweet, acidic, tangy bite,” says Rachael Jennings, who recently opened her own pizza place, Boogy & Peel, in Washington after years as a chef at white-hot Rose’s Luxury. Pickles are the star of her Big Mac-inspired pie, which layers a version of the fast-food icon’s special sauce (spoiler alert: it’s basically Thousand Island dressing, she says) with American cheese and ground beef. Out of the blistering oven, the pie is topped with crunchy iceberg lettuce, slices of white onion, a lashing of more special sauce — and housemade pickles.

Jennings acknowledges that her pies, whose style she calls “neo-neo-Neapolitan,” aren’t even close to traditional. “If you took this to your nonna in Sicily, she would spit in your face,” Jennings says. “But, like, try it and tell me it’s not tasty.”

Krysten Hobbs, beverage director and front of the house manager, picks up a slice of the Harambe Loved Big Macs pizza at Boogy & Peel. (Deb Lindsey for The Washington Post)
Plenty of brine-loving fans would agree that pickles have earned their place in the topping pantheon. While there’s no definitive history of the pickle pizza, a Nexis search of news stories indicates that after making the odd appearance at a handful of restaurants over the years, they began getting wider notice around 2018.

That year, a video of a pickle pizza being made in New York went viral, and Al Roker and his “Today” show gang gamely tried out a pickle-topped pie for on-screen yuks — theirs came from Rhino’s Pizzeria in Upstate New York, which they touted as the creation’s inventor.

Since then, it has taken off at a handful of state fairs, including in Ohio, Florida and West Virginia, as well as the Calgary Stampede — venues where gimmicky food thrives. Pickle pizza, though, looks to be a breakout star.

www.washingtonpost.com/food/2022/07/31/pickles-are-pizza-topping-you-didnt-know-you-needed/?

I strongly dislike pickles in any form, so this is a hard pass.

[Marty]

I strongly dislike pickles in any form, so this is a hard pass.

DaWife hates them too. When we have a Big Mac I get her's.

Another one I like is pickled banana peppers. On pizza or a sandwich. In fact that's dinner tonight and we have all the proper fixings.

[t-bob]

Firstly - Some fruit gummies and several bananas

Secondly - A smidge portion Shepherd Pie - beef, corn, peas, green beans, onions, beef broth, mashed potatoes, "Wooster", Hungarian patrika, salt, pepper

Thirdly - Fierce Gatorade, peanut butter, raspberries preserves, butter, white bread, and Irish tea, lemon, and honey. Chocolate dessert

Fourth - Croissants, Virginia ham, havarti cheese, sweet/hot Beaver mustard, heavy mayo

Fifth - Possibly some coffee ice cream and choc syrup

Not the fifth Tequila