Franci

Son’s lunch: noodles (shin ramyun) but with the Kirkland chicken stock (have you tried it? We like it for when I don’t have fresh stock), tea egg and some pork from yesterday. Me salad and cod and 2 pieces of pizza bianca not in the photo. Husband had a clean the refrigerator lunch and my daughter some minestrone (that I made a couple days ago) and 2 baos from yesterday

@weinoo and @BKEats have you ever tried Un posto italiano in Park Slope? They started as a tiny place making just pasta but since I moved I see they opened a café too. I put my hands on them, truly obsessed on pasta quality and ingredients

I wish to visit California again soon. So many years without visiting! Genders are hard, immagine that in Italian to confuse more people “lo” and “il” are both masculine definite articles, you use one or the other depending on the initial letters of the noun. An there are words like egg, for example that are masculine when singular and become feminine in the plural 🤣 (l’uovo singular is le uova plural). My husband keep saying how much easier Chinese grammar is.

Al pesto, pesto is masculine. One of my kids favorite...I rarely make it! Here even more than NY the basil is so big, expensive and with a strong anise flavor. I had my share of pork for lunch. So I had one of the chickpea burgers I made the other day, some cime di rapa and salad. Kids had more Chinese roast and bao, zucchini and salad

🤣 I have left overs, let’s see if they let me take a picture at dinner 😉

I am sure this came up at certain point but can we talk again about deflating baos? I made 24 today. The first batch of 12 deflated, the second batch no. These are the second batch, sorry I didn’t think of taking a picture of the first. I think first has to do with the strength of the steam and second of letting the bread rest covered right after cooking. I big change in temperature from outside the basket lifting the cover immediately will make the breads deflate. But let’s say I need the baskets because the second batch will over rise...tricks, thoughts?

Char siu, steamed buns and salad

One of my favorite breakfast, snacks. Wasa light rye, good culture whole milk cottage cheese, sliced cherries (or other berries), just a drop of honey and some roasted salted pumpkin seed

I made tagliatelle and ragù for kids and husband but I didn’t feel like it. So I went for something they don’t like as they call it “my healthy stuff” but I really enjoy: wild cod, very little tomato, zucchini (but often I do with peppers or/and potatoes), olives, capers, some Turkish biber, shallots, a little olive oil and a splash of fish oil. I have a microwave with sensor cooking on fish. No mess, very quick. Served with steamed rice. I couldn’t be happier 😁

My kids would touch anything orange: no cantaloupe, no pumpkins and no sweet potato 😁 oh wait, they eat orange peppers! 🤣

I really didn’t feel like cooking yesterday night. This my 10 minutes to put together meal...Grilled chicken breast for me and my son, breaded breast for the girl, boiled some broccoli, at the same time of the chicken I put some mini peppers on the grill. Salad was already washed and my husband decided to diet 😙

Of course! I microwaved half a bag of frozen corn and let cool down. Then sliced finely 2-3 scallions, and cut some roasted piquillo peppers, about 3, added 2 large eggs, 60g of Greek yogurt, 2 tablespoons grated parmigiano, a microplaned clove of garlic, some Turkish Pul biber or other chili flakes or paprika, some salt and to finish some panko to keep it together. Next time, I will blitz like 1/3 of everything so it will hold better, or increase to 3 eggs and proportionally increase the parmigiano and panko. Better to chill in the fridge for some time. I think a good way to see if it will hold is to make quenelles and let it rest for a little in the fridge and see how they hold, if after the rest they hold well the shape they are good to fry. At least this is what I am planning to do the next time, because the taste was really good and they asked me to make them again. This time they were a little fragile. @Shain, I love very much your dinner...big fan of dry favas and could eat zucchini (or eggplants) every day! But in all honestly I like all the dinners! Today I made a small pan of pasta with zucchini and chickpeas. Then we had some short ribs on the cast iron grill and a salad. And since I made a big batch of chickpeas, I made some vegetables sliders, just to store in the freezer/fridge. I keep them for myself, nobody else seems to like them, I really adore them and make a variety of with lentils/mung beans, milled, lupini beans and they are very handy for breakfast or to add to a salad for lunch.

Long time passed after this. I am an expert calorie tracker now. Or better macro tracker...because I simply do flexible dieting. But I just want to share what is the best of the best Apps, because it feels like you have a nutritionist available. It’s not cheap but OMG, so worthy. Just how easy is to use weights, easy to store recipes and convert them in grams. You can use it to increase muscle, maintain, lose weight or reverse diet. Brilliant! You can set your food preferences balanced, low fat, keto, whichever, you can follow their suggestion or manually change them. I really suggest watching some of their videos on YouTube or FB to get an idea. I am totally sold, forget MFP. Carbon Coach

I am thinking of getting the yellow Polselli here. I do mainly teglia alla romana 24hrs because I can reach 550F with my Wolf oven. For now I am happy with it, it’s the best solution for what I have available. I think I should specify that Italian pizza makers that use Polselli are already between the enthusiasts that mix and match flour according the time of fermentation. There are so many Pizza App online that is amazing 😁. Ok on this, I should have been more specific. There is a big difference between general population and the pizza fanatics. I am not really into it, but still I joined the group of Confraternita della pizza and the majority of the people there have the F1 oven. Very rarely people in the house make a verace. Usually the general people make a deep dish style of pizza for the house with lower temperatures.

I feel as food tastes one on my child is definitely more Chinese than the other. My son loves tofu and my daughter really dislike it, my son runs far away from cheese and my daughter lives on Comté 🤣 classic. So tonight tofu and panzerotti 😁

Love the topping @shain! were you happy with the flavor and texture? Did you do by hand or stand mixer? Because from the pictures, especially the stretched dough on parchment, it looks to me you could have given a couple folds do develop more the gluten. It’s just an extra step but I’ve seen myself has made a huge difference in the final product.

Love the weather in Florida! And not this year, but otherwise I am of the lucky one that can go back to Italy for 2 months in the summer 😁😁😁 Talking flours, @scott123, do you like Polselli, that is another of the most loved flours by the Italian home pizza makers, and it’s easy enough to buy here.

I could self invite myself every day at @Duvelhouse 😁 everything look great! Little experiment tonight with some corn fritters. I need to modify something next time but my husband and son LOVED them. A little were deep fried and some were cooked as cakes in the blue steel. I shared a piece of salmon with my daughter, some giant beans that were served as salad with a very nice under oil tuna.

Very cool @Duvel! Today I made duck leg confit for my husband. My daughter and I had some meatballs, very tasty and tender. My son doesn’t like polpette and he wanted what he calls steak haché...better known as burger patty. Strange as certain names stay with you. In my house, growing up, we call them Bismarck even without the egg...everybody coming to our house would ask what are you people talking about 🤣🤣🤣 anyway, side of carrots and broccoli stalks and green beans. I also had brown rice with a good spoonful of spicy kimchi paste.

when making the pizza bianca with the recipe above I have an excess dough of 120-130g, I keep it in the fridge until lunch the day after. One hour before baking it I take the dough out, create some tension in the ball again and let it proof at room temperature for one hour before shaping. I cook it on the stove in the debuyer blue steel crepier covered, then When the bottom is done, I transfer under the broiler fora few minutes. This time I used underneath my le creuset grill because I can detach the handles.

Thank you @scott123 , very helpful! We just started looking for houses, as soon as I see progress on that front, I will buy it.

I think we are going to move to a house with a backyard before the end of the summer, which for me, living in Florida is not going to be a problem. This is already on the shopping list! I know @&roid with the smaller oven people were saying there was not much room to cook bigger items. Do you think with the bigger versions breads or pala style pizza is no issue?

I wouldn’t know which dinner to pick, too many good choices! I jump rope and rope flow (2 different kind of ropes) every night, right before dinner...so jumping is taking the priority over making dinner 😁I do check if I have something cooking in the rest time😗 I finally can say that I am getting the pizza in teglia, the foldings were the missing piece I guess and getting better at stretching the dough in the pan. Pizza bianca is our bread substitute these days. Made a salad, frittata, some zucchini and a small piece of steak.

I need to do survey in this Chinese/Italian house if it is acceptable 🤣 I’ve done my share of fusion in this 20 year of marriage 😁

Eating on the balcony again. A little bit boring cooking these days. Relying a lot on the freezer, basically my fish options have been: cod and Sockeye salmon from Costco, the occasional octopus and Pink Key West shrimps from Wild Fork that has become our place to source protein. So, tonight I fried some cod, sting beans, some edamame, bruschetta and a piece of salmon for me. Dreaming of some good fish again soon! Ah, and with the guillotine on the table my son was cutting a slab of biltong. Everyone is seriously addicted to the Stryve biltong slab, you can only buy from the website.