I made cacio e pepe for the first time. I didn’t have any pecorino on hand, so I used Parmesan. It was quite good, actually, but it begged for a hit of garlic IMO. Next time, I’ll crush a clove and add it to the olive oil and “pepe.”
National Cheese Lovers Day Dinner - 1/20/2019
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buckytom
Chef Extraordinaire
I had a hotel room in the city today, so after checking in, I decided to stop by a Boston Market that was next door to try their prime rib special.
The prime rib wasn't ready to be served, so I took out the quarter chicken and 4 rib dinner special.
When I got back to the room and sat down to eat, I was surprised to see what I bought.
It was a single rib and a few shreds from another rib, and a tiny piece of chicken breast that was dry and hard. I tried to pull off the wing as a going concern, but it sort of snapped off in half. It was so so overcooked it broke in the middle of the bones.
Now, I normally don't complain about badly served food, especially fast food, but this was too much. I marched right back to the Boston Market and demanded a refund.
When the manager asked me for the receipt, which I forgot to bring, he just shrugged and said that he'd refund the money since he remembered me buying it just minutes before. It's like he knew that I'd be back considering the plate of crap that he himself served me.
They will be getting a choice review fro me tomorrow.
Anyway, I walked down to a Greek restaurant nearby and got pork souvlaki and "Greek" fries (round, sliced, fried potatoes with lemon, oregano, and grated cheese).
It was very good, especially their tastsiki.
The prime rib wasn't ready to be served, so I took out the quarter chicken and 4 rib dinner special.
When I got back to the room and sat down to eat, I was surprised to see what I bought.
It was a single rib and a few shreds from another rib, and a tiny piece of chicken breast that was dry and hard. I tried to pull off the wing as a going concern, but it sort of snapped off in half. It was so so overcooked it broke in the middle of the bones.
Now, I normally don't complain about badly served food, especially fast food, but this was too much. I marched right back to the Boston Market and demanded a refund.
When the manager asked me for the receipt, which I forgot to bring, he just shrugged and said that he'd refund the money since he remembered me buying it just minutes before. It's like he knew that I'd be back considering the plate of crap that he himself served me.
They will be getting a choice review fro me tomorrow.
Anyway, I walked down to a Greek restaurant nearby and got pork souvlaki and "Greek" fries (round, sliced, fried potatoes with lemon, oregano, and grated cheese).
It was very good, especially their tastsiki.
Kayelle
Chef Extraordinaire
Moon? What moon, Kayelle?We're still completely socked in with clouds, unfortunately.
Completely forgot most of the country couldn't see that spectacular moon tonight CG. Souschef started howling at it and the neighborhood dogs all joined in. That man!!
Don't forget to mention the stupid manager. Why would you need a receipt?? Duh...
I haven't eaten anything from Boston Market in 20 years -- at least. There is a reason for that. You would have done better with a frozen dinner in the hotel room microwave oven.
CD
Oh, I love cacio e pepe. So simple, and yet so satisfying. And yes, you can't have too much garlic in that dish, IMHO. When you think you have used too much garlic, add a little bit more.
Well, that's how I roll.
CD
Rocklobster
Master Chef
Was it early for dinner? You may have gotten a piece of chicken that had been prepared for lunch and never sold..sitting in a warmer for hours..
cookieee
Sous Chef
Prime Rib??? Now I know you and DH are related!!!! Sorry about your dinner.
Kaneohegirlinaz
Wannabe TV Chef
National Cheese Lovers Day Dinner
I think I put just a touch too much sauce in the Lasagne, but this was very tasty. The three cheeses were the regular cast of characters, Parm-Ricotta-Mozz ...
The bread, I'm not understanding what happened here: I put in 8 large cloves of Roasted Garlic, and I found maybe two of them through that entire loaf.
It wasn't a very large loaf, we got about 6 1 inch slices and had 2 leftover it was very good.
I'm trying to remember why I stopped making my own bread
I think I put just a touch too much sauce in the Lasagne, but this was very tasty. The three cheeses were the regular cast of characters, Parm-Ricotta-Mozz ...
The bread, I'm not understanding what happened here: I put in 8 large cloves of Roasted Garlic, and I found maybe two of them through that entire loaf.
It wasn't a very large loaf, we got about 6 1 inch slices and had 2 leftover
it was very good. I'm trying to remember why I stopped making my own bread
Kaneohegirlinaz
Wannabe TV Chef
You apparently don't have squirrels where you live.
CD
Actually, Casey we have more than enough squirrels. Our property is large and heavily wooded, so lots of tree rat activity. However, the way our house is configured, they never come up onto or near the porch.
BT, here's what want to know: Why where you in a hotel room, and was DW with you?
His DW finally came to her senses, and threw him out.
CD
Andy M.
Certified Pretend Chef
We were overrun with squirrels until a family of bald eagles set up housekeeping by the river. We've seen an eagle swoop down, grab a squirrel and fly off with it. no doubt that happens often.
Kaneohegirlinaz
Wannabe TV Chef
`Round these parts, we have oodles of Golden Eagles.
Where we live now, the new house, I have VERY rarely seen
any small mammals.
https://www.nationaleaglecenter.org/eagle-diet-feeding/
But when we were renting for those 6 months that the house
was being built, we had coupla nesting pairs in that area... very cool!
Where we live now, the new house, I have VERY rarely seen
any small mammals.
https://www.nationaleaglecenter.org/eagle-diet-feeding/
But when we were renting for those 6 months that the house
was being built, we had coupla nesting pairs in that area... very cool!
Josie1945
Head Chef
Rock
Would you share the time and
temperature for the Pork Roast?
It looks amazing
Josie
Would you share the time and
temperature for the Pork Roast?
It looks amazing
Josie
GotGarlic
Chef Extraordinaire
Several years ago, the FDA said that pork is now safe when cooked to 140°F. As someone mentioned upthread, trichinosis has been essentially eliminated in today's pork.
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GotGarlic
Chef Extraordinaire
My dinner looked very much like that [emoji38] but I forgot to take a picture. I made stuffed shells with Parmigiano Reggiano and Asiago cheeses in the ricotta mix and topped it with mozzarella. I used lasagna sauce from the freezer and also served it with homemade bread.View attachment 33211
I think I put just a touch too much sauce in the Lasagne, but this was very tasty. The three cheeses were the regular cast of characters, Parm-Ricotta-Mozz ...
The bread, I'm not understanding what happened here: I put in 8 large cloves of Roasted Garlic, and I found maybe two of them through that entire loaf.
It wasn't a very large loaf, we got about 6 1 inch slices and had 2 leftover
I'm trying to remember why I stopped making my own bread
Rocklobster
Master Chef
10 hours at 140. Then, in a 550 oven for 10 minutes. First time I tried it for that long. It turned out quite nice.
Rocklobster
Master Chef
Yeah. It’s tough to get your head wrapped around medium pork. We’ve been conditioned to believe it is dangerous unless well cooked. Not sure it would be good with the fattier cuts, but solid meat like loin deffinitely benifits.
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GotGarlic
Chef Extraordinaire
It's so juicy
I went to a chef's table event a few years ago and the chef made pork loin. He emphasized the new standards and I was thrilled. So good. I agree about the fatty cuts, though. They need to be cooked longer to break down the connective tissue and become tender.Similar threads
