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One favourite I forgot to post. Another gift, perhaps in recognition of my Taurean nature.

Some no particular name soupy rice noodles with vegetables, pork and a fried egg. Fridge clearance noodles, perhaps

Very simplified Cassoulet from Dinner by Recipetin - made in the oven with pork sausage, bacon, cannellini beans, cherry tomatoes, carrots, onions, garlic, thyme, rosemary, bay leaves, tomato paste, white wine, chicken broth. Topped and finished with a mixture of panko crumbs, parsley and olive oil and quickly browned under the broiler

Yep. And it was delicious. My wife told me to never change this recipe. I gave her one of these scallop stuffed crab cakes with melted butter. She was in heaven. She does this happy dance, that is a dead give away that she loves something.

so there's scallop and crab and what you've called fake crab in it?

We're far from Kansas - Pacific Northwest in fact but our sunsets were very similar. Looks like a body of water but it's not, just clouds on the horizon just after sunset.

Ok, so this was excellent. I didn't disclose my idea, because i didn't know how it was going to turn out. Anyway, I did a jumbo scallop stuffed crab cake and it was out of this world. I didn't even make a finishing sauce becuase i wanted to just test the idea. Needless to say, i will be improving on this with probably a browned butter lemon sauce. I will say, I think i could double the Bechamel sauce to make it more creamy. But this is by far the most moist crab cake i have made.

I expect to be near a Trader Joe's in about a week, and realized that I still have untried purchases in my freezer. I pulled out the Green Chile Chicken Bowl for tonight's dinner. It's certainly easy. It's a single-serving paper bowl (now merrily burning in my fireplace, along with the box) and it can be cooked in a regular oven or a microwave. @rotuts will note that it has quite a bit of sodium. Oh, well. The ingredients and calorie count are good. I chose microwave heating, and may have slightly overheated or understirred it based on the toasted cheese at one edge of the bowl. Here it is, before stirring: Dinner, garnished with more grated cheddar: The flavors were good, and I'd say the meat and grains were pretty well balanced. That said, I doubt I'll buy it again. (1) I had to remove a couple of inedible bits: tendon? bone fragment?? although it was only 2 small bits*; (2) the flavors are good but I can probably do the same myself, with a little enterprise and considerably less salt. It's good: just not as good as the chiles rellenos and the pork tamales that I will definitely buy again when I have the chance. *I know I could have taken the package back and complained, but the receipt is long gone and the store is a couple hundred miles away. Not worth the effort.

Excellent!

Despite the heat here, I needed room in the freezer section, so the osso buca had to come out. Served with mash and garlic asparagus.

I have family in Philly and get there regularly. My reaction pretty much matched those above. Allow me to add Vedge and My Loup to gfweb's list.

my trick: lop off some of the round - then the straight edge wraps neater . . . and there's not so much 'dough' in the burrito.

Ever since i started making Sonora style tortillas i can't go back to store bought.

Sigh. Nothing tonight. They are eating overnight which I don't blame them. It's not the end of the world--there's still another week after our friend goes home...but it's just so much more fun and easier when he's here. There's still tomorrow and he doesn't leave until later on Sunday. I think it was @Norm Matthews that said somewhere around here that there's nothing like a Kansas sunset.

Yes! This! Beans, meat, eggs, cheese, veg, salsa, extras.... 😄

I have tried draining my home made salsa before adding to burritos but it still gives off a lot of liquid so we tend to add salsa or pico de gallo and sour cream at the table. I have read that adding a couple of tablespoons of "almost cooked" rice to burritos helps to absorb excess liquid. I haven't tried it but it makes sense.

I think yours look perfect. I struggle too.....it's a fine line between not enough filling and toooooooo much. I start with enough room at the end to make a roll over. I first pinch in each side and then roll if that makes sense. I do add salsa a lot but you're right--I use a thicker type salsa and also use a fork to dip it out to make it less juicy. I do a lot better with the spring roll/egg rolls. I guess it's easier to not put as much stuff in because in a breakfast burrito I want ALLLLLL the things lol.

Ok so here is what i came up with. I will let you know what i think about them afterwards. Took a little adjustments to get to what i think will come out creamy, but still firm enough to shape into mounds to bake. Bechamel sauce 1 TBSP butter 1 TBSP flour 1/4 cup heavy cream 1/4 tsp salt ------------------------------------------------- 1/2lb crab claw meat 1/2lb immitation crab meat 20 club crackers finely crushed 4 TBSP mayo 1 egg 1 tsp worchestershire sauce 1 tsp dijon mustard 2 TBSP finely chopped green onion 2 TBSP small diced onion lightly sauteed 2 TBSP small diced red pepper lightly sauteed 1 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp black pepper

I'm never frying anything ever again. Until a few days from now when I'll want wings. TWO hours of frying. I need a fainting couch.

Thanks SO much for the encouragement--I'm not feeling like such a great hostess right now lol. I've decided to do the apple galette tomorrow. I need my steam boys for other things tonight. Besides...it will be a good finale (that's what I'm telling myself lol.

when Michelin is rating cheese steak fats food joins, definitely time to tune them out.

As often as we discuss eating burritos, or making burritos (I'm looking at you, @Shelby) I can't seem to find a burrito-rolling primer around here. Am I the only person who fumbles with these things? And I've tried watching them made, dissecting them afterward, and admiring Shelby's frequent breakfast burritos for her husband and his hunting partner (see, for instance, here and here). Can't find a tutorial. Maybe I'm the only idiot who can't roll them properly. But I've picked up a few clues along the way, including with this post from heidih, may she rest in peace, about spring rolls. Roll them tightly. Put in much less filling than one might expect. Put filling on one side, not in the center. Today I decided to try again, after a delicious but much too messy breakfast burrito that I didn't bother to photograph. I think I finally may understand the procedure. The filling is duxelle (mushrooms cooked to throw off the water), cocktail tomatoes, chunks of a sausage link that's been lurking in the freezer, scrambled eggs, shredded cheddar. Juices basically cooked out so it doesn't ooze. Step 1, as mentioned: don't put a lot on, and put it near but not on the center so the tortilla can be folded over it. 2. Fold the tortilla over the filling, and try to pack it into a tight roll before continuing. (This may be a crucial step I've been missing.) 3. Fold the ends in toward the center. It may be necessary to do more than one set of folds so there aren't loose or open ends. 4. Roll it the rest of the way. Looks pretty neat, huh? But that burrito is pretty small compared to the tortilla I started with. A lot of dough in that one. I decided to try more filling on the next one. It was a little more difficult to roll, but I got it done. Problem is, I want sour cream and salsa in these things, and that seems to be an extra place the mess comes in because of the free liquid. I tried a couple with sour cream in the filling. All told, I ended up with 5 burritos of various sizes. I wrapped them individually and labeled each so I know whether it has sour cream. I didn't try putting salsa in with the filling. That means I'll need to add it later or go without. In this post, Shelby mentions adding drained salsa. Maybe that's the trick? She also added guacamole to that particular batch of burritos. I don't have any, but it's an addition to remember for later. I'd enjoy olives in there too. The possibilities for filling seem endless, once the technique is down. So, folks: questions? comments? How does my technique look? I've never managed successfully to roll burritos before and have them hold together, so this is progress for me. I bet I can learn more from the seasoned burrito-rollers out there.

Pretty shocking choices. They Ignore Vetri, Vernick,Lacroix, and Zahav and give stars to small newcomers. Dalessandro's is a crappy cheesesteak place. Almost looks like the tire company didn't bother actually coming and just read reviews on Eater and maybe facebook.

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