Dante

Last night's dinner- beef debris over potato wedges with brown sauce.

Tonight's dinner, Snakebite Sandwich (bacon, shrimp, onion, tomato sauce and cream reduction, fresh basil, lots of herbs and spices) with slow sauteed carrots on the side.

I use Evernote, either using the web clipper browser extension or just copy and paste in to a note. Searchable, taggable, can make sub-notebooks, and accessible through the app or through any browser.

Tonight's dinner, slow-cooked wings finished in the air fryer, sauteed edamame with a light dusting of amchur on the side.

Last night's dinner, inspired by @shain's post in the pizza toppings topic, pizza with apples, gorgonzola, and thyme (but I swapped out the tomato sauce for a bechamel)

Tonight's dinner: Amish chicken pot pie

Last night's dinner- air-fried bbq chicken over coconut rice with sides of sauteed chard with black bean sauce, and roasted koginut squash

Base of ketchup, stock, onion, and tomato paste, with ground beef added. Seasonings of Worcestershire sauce, dry mustard, cumin, cinnamon, pepper, celery seed, and nutmeg. Originated in New Jersey, but for some reason attributed to Texas. Lots of pizzerias where I grew up in southern NJ had them on the menu.

Tonight's dinner: bratwurst on a bun with Texas Wiener sauce. Steamed buttered corn on the side.

Last night's dinner: Shepherd's Pie

Small tip if you hadn't thought to do it. Try melting some of the gorgonzola in a pan and sauteeing the sprouts a little in it before adding to the pizza.

Tonight's dinner: Dan Dan Noodles

I can see the comparison (I do love poutine. A couple of places around where I live serve it). Gravy with tomatoes and onion in, with fries, and the tofu does resemble cheese curd, naturally. This is also served over rice, though. But yeah, pretty similar. This makes me wonder if any connection between the two dishes exists.

Tonight's dinner: tofu saltado

Tonight's Dinner:Fried hake with a coating of miso/rice wine mixture and panko, potato wedges on the side.

indeed it was. I do want to make another go at it, making them more bao shaped to further help retain the soup.

Tonight's dinner: creating my own version of a fast food flop, the Arch Deluxe burger (lettuce, tomato, onion, cheddar, ketchup, and mayonnaise/mustard sauce on a potato roll) , accompanied by fries made using my new air fryer.

last night's dinner gnocchi alla Romana with sauteed sausage and greens

Tonight's dinner: home made pulled pork with home-made bbq sauce, over grits. Aka, what I had laying around that I could make a meal out of.

Thank you! I really should try making them more bao-like next time, for ease of retention, as you mentioned. I'll have to ask my neighbor for advice. She runs the local dumpling delivery/catering/subscription business. I served mine with black vinegar with grated ginger and sliced scallions. I should have mentioned that.

Tonight's dinner: my second attempt at making soup dumplings. They turned out better than last time, some of them actually did retain the soup in them. Not very pretty but still quite tasty. Still need work on sealing them better, though.

Tonight's dinner: Turkey and whipped cream cheese sandwiches with strawberry preserves. Veggie chips on the side

Tonight's dinner: black eyed pea, kale, and potato curry over saffron rice.

Thank you. I do not, I just roll the leaves up together and slice.

OK, I'm a weird weirdy, my default way of preparing chard is to chiffonade it, saute it for a minute or so in veggie oil and butter with a tiny bit of sesame oil added, then hit it with a small sprinkle of umeboshi vinegar, let it cook until tender, lightly dust it with some nutritional yeast, then toss it a bit to integrate the yeast, and serve.