What did you have for dinner II?

#3,601
#3,601
Made B.L.A.T.s this past weekend. My tomato plants were put in late. None have yielded tomatoes, yet. Bought some locally grown maters at a weekend market. They were OK. Cooked some applewood smoked bacon. Toasted some fresh multigrain bread. Used California-grown romaine lettuce (supplier has had no issues with bacterial contamination). Mashed up avocado (seasoned with a pinch of salt & garlic powder) subbed for mayo (thus, the A).

I've been making B.L.A.T.s for decades. Sure, I still do the classic BLTs, but, when a ripe avocado is available, it's used. A recent culinary rage is "avocado toast." Hipster cafes are adding this to their menus. Mellineals believe that they invented this. Mm hm...
 
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#3,607
#3,607
ACvol3 said:
I really wish I liked tomatoes..theyre in everything good
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I remember the exact moment I started liking tomatoes. I tried them cold from the refrigerator, fresh from the garden thin sliced on a hot slice of pepperoni and sausage pizza. Never looked back.
 
#3,608
#3,608
Behr said:
I remember the exact moment I started liking tomatoes. I tried them cold from the refrigerator, fresh from the garden thin sliced on a hot slice of pepperoni and sausage pizza. Never looked back.
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You prefer them cold vs. room temp? I love maters so either works for me.
 
#3,609
#3,609
Boca Vol said:
You prefer them cold vs. room temp? I love maters so either works for me.
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On a hot slice of pizza, yes I prefer them cold but I can eat them room temp too. My point was, I didn't like tomatoes but I wanted to, so I tried them on things I normally wouldn't think about using them on/in.

I still don't like them on my hamburgers and I don't like ketchup except for French fries.

I'll say this too, if tomatoes are defined as what is served 90% of the time in restaurants, I don't like tomatoes either.
 
#3,610
#3,610
I grew heirloom tomatoes when I lived in Napa. Caprese doesn't get much better than fresh Heirloms and basil from the garden and burrata sprinkled with quality olive oil and balsamic.
 
#3,611
#3,611
Behr said:
On a hot slice of pizza, yes I prefer them cold but I can eat them room temp too. My point was, I didn't like tomatoes but I wanted to, so I tried them on things I normally wouldn't think about using them on/in.

I still don't like them on my hamburgers and I don't like ketchup except for French fries.

I'll say this too, if tomatoes are defined as what is served 90% of the time in restaurants, I don't like tomatoes either.
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Gotcha regarding your point on trying them on something you wouldn't normally put them on. Tomatoes on pizza is very good, BTW.

As far as the ones served in restaurants, I agree. They're round and red which is where the comparison to a real tomato stops.

My wife said to me the other day, "We need a sack of Grainger Co. tomatoes." They are good.
 
#3,612
#3,612
Boca Vol said:
Gotcha regarding your point on trying them on something you wouldn't normally put them on. Tomatoes on pizza is very good, BTW.

As far as the ones served in restaurants, I agree. They're round and red which is where the comparison to a real tomato stops.

My wife said to me the other day, "We need a sack of Grainger Co. tomatoes." They are good.
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Yea, I hate not liking things. I tried really hard for a long time to like Bloody Marys, I finally got to where I didn't hate them, but if I didn't make it, I wouldn't drink it.

Raw oysters. When I moved here 20 years ago I couldn't get past the thought. But after going out to raw bars with friends I knew I had to get over it. I started taking a fresh Kiwi with me and eating the oyster on a slice of kiwi. After a while I could eat them right out of the shell. Now, they're one of my favorites.
 
#3,613
#3,613
Behr said:
Yea, I hate not liking things. I tried really hard for a long time to like Bloody Marys, I finally got to where I didn't hate them, but if I didn't make it, I wouldn't drink it.

Raw oysters. When I moved here 20 years ago I couldn't get past the thought. But after going out to raw bars with friends I knew I had to get over it. I started taking a fresh Kiwi with me and eating the oyster on a slice of kiwi. After a while I could eat them right out of the shell. Now, they're one of my favorites.
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Oysters and kiwi, wow! That's an interesting combo.

I'm trying to remember the 1st time I had on on the half-shell. If I had to bet it would've been on a saltine with a bit of Tabasco or horseradish.

I like bloody mary's but they make me sleepy. Probably the combo of vodka and a ton of sodium. I drink a glass of low sodium V8 everyday with no issue.
 
#3,614
#3,614
Boca Vol said:
Oysters and kiwi, wow! That's an interesting combo.

I'm trying to remember the 1st time I had on on the half-shell. If I had to bet it would've been on a saltine with a bit of Tabasco or horseradish.

I like bloody mary's but they make me sleepy. Probably the combo of vodka and a ton of sodium. I drink a glass of low sodium V8 everyday with no issue.
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Yea, if you like raw oysters, dust a few slices of kiwi with wasabi powder, put a raw oyster on it and top it with a small dallop of coconut puree. Squid ink is a nice finish aesthetically, but a pinch of pink Himalayan sea salt works.

:thumbsup:
 
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#3,615
#3,615
Behr said:
Yea, if you like raw oysters, dust a few slices of kiwi with wasabi powder, put a raw oyster on it and top it with a small dallop of coconut puree. Squid ink is a nice finish aesthetically, but a pinch of pink Himalayan sea salt works.

:thumbsup:
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You don't see that on the Early Bird menu very often! :)

It sounds very good and I'd say visually it looks good, as well. :rock:
 
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#3,616
#3,616
Boca Vol said:
You don't see that on the Early Bird menu very often! :)

It sounds very good and I'd say visually it looks good, as well. :rock:
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Yes, and dice the kiwi and serve it all in little spoons....kinda like this.

010sz.SPOONS.TortelliniSesame+010.jpg
 
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