What’s for dinner tonite!

[pjtoledo]

hand cut smoked holiday kielbasa form a local family shop.

 

[Curious Hound]

hand cut smoked holiday kielbasa form a local family shop.

View attachment 136702

Oh, my mouth just started watering. That with some pierogies, sauerkraut and a good, hearty beer.

 

[pentode]

I do American Thanksgiving in Canada with a Québécoise, so to put the Canadian spin on it we invented something we call "Thanksgiving poutine", which in this case consists of the normal fries, curd cheese and gravy, and adds stuffing, corn, and rotisserie chicken. Round two of that tonight!

 

[Curious Hound]

Technically, for tomorrow at my cousin's house, but, I just popped a couple pies in the oven. Pumpkin pie recipe from 1670.

Look up the Youtube channel "Tasting History" with Max Miller. Then search for "pumpion pie". (And, no, I did not mis-spell that)

 

[Curious Hound]

I also want to make his 1914 pecan pie recipe. It's custard based instead of all that Karo syrup mess.

 

[pentode]

Technically, for tomorrow at my cousin's house, but, I just popped a couple pies in the oven. Pumpkin pie recipe from 1670.

Look up the Youtube channel "Tasting History" with Max Miller. Then search for "pumpion pie". (And, no, I did not mis-spell that)
View attachment 136718

Let's face it, pumpkin pie is the real star of this season. I love a good apple pie but I think I have to give the edge to the pumpkin. What's people's thoughts on topping (s) on pumpkin pie? Does it reveal too much about my breeding and pedigree if I say I prefer Cool Whip?

 

[pjtoledo]

Cool Whip, Reddi Whip, any heavy cream including ice cream.

 

[pentode]

To be clear, I wouldn't sully that 1670 pumpkin pie with Cool Whip. Or maybe I would. For some reason, I prefer apple pie quality vanilla ice cream though.

 

[alwaysFlOoReD]

Roti, pizza squeeze sauce, ham, tomato, and 3 cheese Italian.

 

[rumblecloud]

Turkey Carcass soup with noodles.
Film at 11 or tomorrow sometime.

 

[JoshT]

Palmetto Cheese on some wheat crackers. Had another Thanksgiving meal for lunch today, so didn't need to eat a full meal again, but also didn't want to hit the sack without eating something.

Roti, pizza squeeze sauce, ham, tomato, and 3 cheese Italian.View attachment 136733

That's about how I do my pizzas these days, but I imagine your "crust" is better. I cut back a lot on carbs like bread (in addition to the sugars) after finding out I was diabetic, and that pretty much knocked out normal pizza. I'll still eat a slice if someone else is buying, but I won't go buy a pizza like I would before because I'm going to eat the whole thing.

Anyway after discovering that I liked the low carb tortilla shells, I started using them as a pizza crust. haven;t figured outhe trick to getting them stiff like a thin crust yet, but still a decent base for all of the other pizza fixings. Throw it in the oven like an actual pizza, or fold it over and put it on the George Foreman like a pizzadilla. Now that I said it, that'll probably be lunch tomorrow.

 

[ShhhhhDougsHere]

@JoshT have you tried putting oil on your tortilla shells?

If not, try it, it may help your shells cook better and get them closer to what your looking for.

You may try oiling them and cooking them some before you put the toppings on them.
Then top them and cooking them a little more.

The toppings are going to release water as they cook keeping the shells wet.

 

[JoshT]

Have tried oil, but it didn't help much. The one time I tried precooking some, I didn't have my times right and ended up burning the shells more than crisping the shells, but don;t remember if I oiled them before precooking. Part of the problem is that they are so thin it is easy to cook too long without realizing it. Either too short and soft, or long and burned, with a very brief period in between.

Maybe precook the shells some, then longer at lower heat to warm the toppings and melt the cheese. Or would you go shorter at higher heat so the tortilla doesn't have a chance to absorb the water from the toppings?

Fortunately ingredients for this are pretty cheap, so I'll play around with it some more. I usually just do the pizzadilla thing because the George Foreman is so quick and easy.

 

[ShhhhhDougsHere]

I agree you're in a trial and error situation.
I wish you luck.

 

[lil_Blue_Ford]

Have tried oil, but it didn't help much. The one time I tried precooking some, I didn't have my times right and ended up burning the shells more than crisping the shells, but don;t remember if I oiled them before precooking. Part of the problem is that they are so thin it is easy to cook too long without realizing it. Either too short and soft, or long and burned, with a very brief period in between.

Maybe precook the shells some, then longer at lower heat to warm the toppings and melt the cheese. Or would you go shorter at higher heat so the tortilla doesn't have a chance to absorb the water from the toppings?

Fortunately ingredients for this are pretty cheap, so I'll play around with it some more. I usually just do the pizzadilla thing because the George Foreman is so quick and easy.

Maybe try like pan frying it. I’ve been doing a sort of street taco on the flat top. I’ve been using flour and corn tortillas and kind of experimenting. I’ll lay out a couple shells on the flat top and once they’re getting nice on one side, I flip them over and immediately start filling them on the cooked side which is hot enough to melt down cheese. I haven’t been able to get them super crispy though without burning them, but it gives you a precook on the side that you put toppings on. I’ve actually been inclined to try some unsalted butter the next time. Unsalted butter won’t burn and butter is healthier than seed oils