Sunday, March 26, 2023, what have you eaten today?
- Thread starter medtran49
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Still having postdrome from the migraine Thursday, so we ordered pizza.
Cooking Goddess
Chef Extraordinaire
We had spinach salads and lasagna. The lasagna was the first of five dinners I squirreled away in the freezer when I baked my giant pan last month.
Aunt Bea
Master Chef
I made an Italian style skillet meal with hot sausage, garlic, onion, mushrooms, pasta, grated Locatelli cheese, and the outer dark green leaves and stems from my never ending bag of romaine.
msmofet
Chef Extraordinaire
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Pan-fried bone-in smoked pork chop (the best are from the pork store butcher), and Trader Joe's power greens sautéed in the pan drippings/fond with butter and house seasoning.
GinnyPNW
Master Chef
Ta-da...Sunday was the day for Sauerbraten!
Aunt Bea
Master Chef
Discussions of sauerbraten get very heated in this area. Some use ginger snaps to thicken the gravy, some add ketchup, etc…
We still have one old restaurant in town that serves it once a week and they always have a line out the door.
Andy M.
Certified Pretend Chef
My eldest and grandson visited at lunchtime. I grilled pork tenderloin kebabs with hoisin and five spice powder.
blissful
Master Chef
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Mustard greens and veggie rice again. Pear and blueberry bread with cranberry jam on top.
GinnyPNW
Master Chef
I'm the ginger snaps kind....ketchup? Ugh!
GotGarlic
Chef Extraordinaire
I made Greek chicken bowls with rice pilaf, tzatziki, feta, cucumbers and tomatoes. I marinated the chicken in Penzeys Greek Seasoning and olive oil, then pan-fried it.
Aunt Bea
Master Chef
Ha,ha!
This link contains an example of a catsup/Ketchup version from an old local restaurant that closed many years ago.
GinnyPNW
Master Chef
Thanks! I considered making potato pancakes, and normally would, but I had leftover mashed...
Another one of those - tarnation, thought I'd posted that!
Sunday morning, while reading a note from a gal pal in Georgia, she mentioned just taking a crustless quiche out of the oven for breakfast.
So I had to jump up and make one for myself!
Bacon, cheese, cream and, of course, eggs. Perfect in my individual little cast iron pan. Delish and perfect size.
Sunday morning, while reading a note from a gal pal in Georgia, she mentioned just taking a crustless quiche out of the oven for breakfast.
So I had to jump up and make one for myself!
Bacon, cheese, cream and, of course, eggs. Perfect in my individual little cast iron pan. Delish and perfect size.
That's called a fritatta. We've got 1 piece left from 1 that I made a few days ago, sausage, onions, bacon, red bells, spinach, and cheddar. It was a use up leftover veges dish.
This is really weird -
when I see a recipe with Frittata in the name - I have no interest. Don't look at it. Don't read it (at least not usually).
Call it a Quiche and I will read it to the very, very last morsel. (and probably save it some where to get lost.)
Edit: Upon pondering...
could it be when I hear Frittata - I think mostly egg and a little cheese.
When I hear Quiche - I think mostly cheese and a little egg.
when I see a recipe with Frittata in the name - I have no interest. Don't look at it. Don't read it (at least not usually).
Call it a Quiche and I will read it to the very, very last morsel. (and probably save it some where to get lost.)
Edit: Upon pondering...
could it be when I hear Frittata - I think mostly egg and a little cheese.
When I hear Quiche - I think mostly cheese and a little egg.
I think there is a very fuzzy line between omelette, frittata, quiche, Danish egg cake, Western omelette, breakfast casserole, and probably things I can't think of at the moment or haven't even heard of. I just remembered, a Spanish tortilla (tortilla de patatas) should be in that list.
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good call taxy.
GotGarlic
Chef Extraordinaire
I think there are definitive descriptions of each of those things that differ from each other. They may seem like minor differences, but they're like the French mother and derivative sauces - add or change one or more ingredients and that gives it a different name.
A crustless quiche is not the same as a fritatta. I think people started calling it that when low-carb eating first became popular. It's also a way to describe it to people who know what a quiche is but may not be familiar with fritattas. The latter are still sort of a niche dish, especially if you make them the traditional way, by starting them on the stovetop and finishing under the broiler. I don't think that's as common as just throwing it in the oven, like a quiche.
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Also good points, GG - but waaay too much thinking for me! 
