What's for dinner at your place tonight?

[Donuthole]

Fondue is a great idea for Christmas dinner. Easy, and with quality ingredients, it’s delish. I might steal that for next year.

[CJF]

Fondue is a great idea for Christmas dinner. Easy, and with quality ingredients, it’s delish. I might steal that for next year.

That’s our Christmas Eve tradition. It’s awesome. I just turned our leftover cheese fondue into a baked potato soup that turned out fantastic. I love fondue.

[Non Sequitur]

I've been bored this winter and have been going down YouTube food video rabbit holes. Last week, after watching a dozen videos, I made Mulligatawny for the first time. I made it again two days later just to tweak the recipe. Why have I never made this before? It was fantastic. This week I've going down the sourdough rabbit hole, for about the fourth time in my life. Today is day two of my starter. I'm also in the process of going down a manicotti rabbit hole. I've watched several videos and feel strangely compelled to make it for the first time. Am I the only one that goes through weird, random compulsions to learn how to master a certain food?

[Jeff Lebowski]

I've been bored this winter and have been going down YouTube food video rabbit holes. Last week, after watching a dozen videos, I made Mulligatawny for the first time. I made it again two days later just to tweak the recipe. Why have I never made this before? It was fantastic. This week I've going down the sourdough rabbit hole, for about the fourth time in my life. Today is day two of my starter. I'm also in the process of going down a manicotti rabbit hole. I've watched several videos and feel strangely compelled to make it for the first time. Am I the only one that goes through weird, random compulsions to learn how to master a certain food?

Come on, man. Share the recipe links.

[Northwestcoug]

I've had some good luck with NYT recipes lately. Two pretty rich pasta dishes worked out well:

https://cooking.nytimes.com/recipes/1018954-baked-ziti
This was pretty rich and creamy. If I make it again I will add a lot of basil.

https://cooking.nytimes.com/recipes/...sta-alla-vodka
Quick and different with the ricotta on the side

I will be making this a lot more in the future. Fun to make and super yummy. Would be a good appetizer:
https://cooking.nytimes.com/recipes/...ese-bread-boat

[Non Sequitur]

Come on, man. Share the recipe links.

This is mulligatawny I settled on: https://soupaddict.com/mulligatawny-soup/

This is my sourdough guy (if you don't follow Joshua Weissman, you should): https://www.youtube.com/watch?v=sTAiDki7AQA&t=452s

The manicotti I'm leaning towards: https://www.youtube.com/watch?v=RLFXjS34bBU&t=413s

This is the beef bourguignon I did for Christmas. It was fantastic: https://www.youtube.com/watch?v=b6Yqw6J8WHo

[Non Sequitur]

I've had some good luck with NYT recipes lately. Two pretty rich pasta dishes worked out well:

https://cooking.nytimes.com/recipes/1018954-baked-ziti
This was pretty rich and creamy. If I make it again I will add a lot of basil.

https://cooking.nytimes.com/recipes/...sta-alla-vodka
Quick and different with the ricotta on the side

I will be making this a lot more in the future. Fun to make and super yummy. Would be a good appetizer:
https://cooking.nytimes.com/recipes/...ese-bread-boat

I've got to to break down and subscribe. This exactly the kind of stuff I love to try.

[Jeff Lebowski]

This is mulligatawny I settled on: https://soupaddict.com/mulligatawny-soup/

This is my sourdough guy (if you don't follow Joshua Weissman, you should): https://www.youtube.com/watch?v=sTAiDki7AQA&t=452s

The manicotti I'm leaning towards: https://www.youtube.com/watch?v=RLFXjS34bBU&t=413s

This is the beef bourguignon I did for Christmas. It was fantastic: https://www.youtube.com/watch?v=b6Yqw6J8WHo

That all looks great. I want to try that soup for sure.

Yes, we have a sourdough start. We used to do sourdough waffles every week, but need to pivot to something healthier.

[Northwestcoug]

I've got to to break down and subscribe. This exactly the kind of stuff I love to try.

For a very inexperienced person like myself, it has been worth the money. There's still recipes that are above my paygrade (like beef wellington and coq au vin) that I want to try, but most of the suggestions are simpler.

[USUC]

All this talk about eating Mediterranean has me somewhat bummed. I am really allergic to cucumbers and that seems to be a staple of a lot of these dishes. But I'm also allergic to most raw veggies as well (i.e onions, carrots, broccoli) . Also avocados.

[Pelado]

All this talk about eating Mediterranean has me somewhat bummed. I am really allergic to cucumbers and that seems to be a staple of a lot of these dishes. But I'm also allergic to most raw veggies as well (i.e onions, carrots, broccoli) . Also avocados.

Allergic to vegetables? Sounds like something a 6-year-old might say.

[USUC]

Allergic to vegetables? Sounds like something a 6-year-old might say.

Raw vegetables. I eat a lot of vegetables cooked, although I'm not sure I've ever had cooked cucumbers. There are also vegetables I'm not allergic to raw that I eat like celery, Romain lettuce, kale, peppers, etc.

[BigPiney]

All this talk about eating Mediterranean has me somewhat bummed. I am really allergic to cucumbers and that seems to be a staple of a lot of these dishes. But I'm also allergic to most raw veggies as well (i.e onions, carrots, broccoli) . Also avocados.

Are you also allergic to latex?

[Pelado]

Raw vegetables. I eat a lot of vegetables cooked, although I'm not sure I've ever had cooked cucumbers. There are also vegetables I'm not allergic to raw that I eat like celery, Romain lettuce, kale, peppers, etc.

How about pickled?

[USUC]

Are you also allergic to latex?

Yes, but it needs to be prolonged exposure to cause problems. Luckily most disposable gloves are non latex.