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2010 2011 BMW 5 Series Forum F10
 BIMMERPOST Universal Forums
Off-Topic Discussions Board
What's For Dinner Tonight?
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| 04-28-2025, 07:25 PM | #11376 | |
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Crusty Old Navy Chief
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| 04-28-2025, 07:48 PM | #11377 |
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Fancying a bite ?
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| 04-28-2025, 10:00 PM | #11378 |
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Whipped ricotta with za’atar bean salad, halibut, and Italian baguette from scratch!
Butter beans, chick peas, castelvertrano olives, artichoke hearts, red onion, lemon, parsley, mint, high quality olive oil, garlic, sumac, cumin, and za’atar on top of a whipped feta + homemade baguette slices with olive oil for crostini pieces for dipping. As the main, a simple seared halibut with a lemon garlic and herb butter sauce.
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'23 G80 M3 Comp xDrive Isle of Man Green on Kyalami Orange full leather - Carbon Buckets - CS Trans/Diff/Steering Coding 2013 E92 M3 Mineral White on Bamboo Beige noviello leather - DINAN Stage 1 and Free Flow Axle-Back Exhaust |
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| 04-29-2025, 06:13 AM | #11379 |
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Cailín gan eagla.
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Last evening's dinner: Hot chicken sandwich with St-Hubert's BBQ gravy.
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| 04-29-2025, 04:49 PM | #11380 |
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BBQ salmon, mussels, garlic mashed potatoes and vegetables.
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| 04-29-2025, 05:03 PM | #11381 |
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Cailín gan eagla.
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Burrito with homemade chili, sour cream, Tex-Mex cheese and lettuce.
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| 04-29-2025, 05:30 PM | #11382 |
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Leftover (from the freezer) Easter ham and butternut squash. But the beans were fresh...
from the can.... But sure hit the spot...
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| 04-29-2025, 05:36 PM | #11383 |
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Curried chickpea dumplings with peas over rice. This is Wifey's plate with all that extra cilantro. Not a fan of it, myself.
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| 04-29-2025, 06:27 PM | #11384 |
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Freezer dive dinner tonight. Lasagna, grape jelly meatballs, steamed veggies, garlic toast on onion sourdough.
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| 04-29-2025, 06:33 PM | #11385 | |
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| 04-30-2025, 04:05 PM | #11387 |
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Cailín gan eagla.
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Portobello burger: Dipped in balsamic vinegar, soya and Worcestershire sauce. Fried with bacon and onions and served on a bun with Gruyère cheese.
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| 04-30-2025, 05:40 PM | #11388 |
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It's been a while since I got my fix of Chinese food...
Mushroom egg foo young, Kung pao chicken, hunan beef..
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| 04-30-2025, 06:17 PM | #11389 |
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Crusty Old Navy Chief
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Pour quelque chose de différent
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| 05-01-2025, 07:48 AM | #11390 |
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I have recently bought a pizza oven.
Its amazing |
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| 05-01-2025, 05:18 PM | #11391 |
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Cailín gan eagla.
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Store bought chicken Swiss Cordon Bleu cutlet and fries.
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| 05-01-2025, 06:48 PM | #11392 |
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Crusty Old Navy Chief
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Last time for this week, maybe...
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| 05-02-2025, 03:44 PM | #11393 |
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Cailín gan eagla.
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My very first attempt at BBQ pizza. A little too crispy at the bottom for my liking but edible and enjoyable, nonetheless. I need to look into a cooking stone. Any suggestions?
I just did a simple Margharita for starters in case it failed. I didn't want to waste toppings. |
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| 05-02-2025, 04:28 PM | #11394 |
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Pizza looks great!
Regarding a stone, bigger = better. Thermal mass is the goal. Measure the inside dimensions of your oven and buy the largest, thickest stone that fits in the oven and in your price range. When baking with the stone, preheat it completely; I allowed an hour for preheating when I had a stone. I used parchment under pizza to avoid staining the stone. |
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| 05-02-2025, 04:47 PM | #11395 |
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I have and use a pizza stone. But I tend to use this more...
Plus I throw on my gas grill and use for seafood etc... Ditto on using parchment.. always part of my pizza cooking "work flow"...
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2025. Ford F150 King Ranch Powerboost. (My baby) Last edited by MassWholeBimmer; 05-02-2025 at 04:52 PM.. |
| 05-02-2025, 04:59 PM | #11396 | |
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I always use parchment paper for all my baking but I figured that the BBQ might be too hot since the paper is limited to 425°. |
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