Food What are YOU Eating Tonight? (Homemade)

[THXGEEK]

Today was the warmest day (so far) of 2025 here in Northern Virginia, AND given it was a horrifically busy week at the office - (not to mention a Friday), I decided to put some burgers on the grill.

80/20 prime beef
A dash of BBQ sauce inside
Heavily seasoned outside
4 minutes each side to acquire a perfect medium rare (warm pink on the inside) finish
Gently grilled buns

And....

Its amazing how easily you fall out of practice with life's easiest tasks. I've been grilling burgers since I've been 10 years old and I am ALWAYS off with my timing on the inaugural grilling of a new year. Today was no exception.

Crap.

I forgot to prep my condiments. Didn't slice the tomatoes. Didn't drain the pickles. Didn't slice the cheddar.

End result? A very medium burger.

But... I don't care. It was juicy and delicious, and I savored every bite!

It'll only get better from here.

What did YOU make for dinner (or breakfast, or lunch) today?

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(Sorry for the half-azzed picture, but I hadn't eaten all day and was famished!)

Have a wonderful weekend!

Cheers!

 

[Killtimer]

Sorry. For the last 40 plus years Friday has been pizza night for my wife and I. Mulling our choices as I type.

 

[THXGEEK]

Sorry. For the last 40 plus years Friday has been pizza night for my wife and I. Mulling our choices as I type.

No worries, Mate!

May I gently suggest pepperoni, sausage, mushrooms and extra cheese?

Yum!

(Having said that, I think I'll need to be documenting my grilled pizza at some point in the future!)

 

[Unframed Dave]

Fillet steak, mushrooms and chips. It was so good, there was no time for a snap of the finished plate.

We're fortunate to still have a village butchers.

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[FowlersFreeTime]

(Having said that, I think I'll need to be documenting my grilled pizza at some point in the future!)

I have wanted to try that too, but the only "grill" I have right now is a Traeger (smoker). It's supposed to be capable of 400-ish degrees, but I'm not sure that's hot enough to make a pizza any better than the oven inside the kitchen.

 

[Richard A]

I never buy burgers or pizzas any more. The wife and I always make our own.

 

[THXGEEK]

I have wanted to try that too, but the only "grill" I have right now is a Traeger (smoker). It's supposed to be capable of 400-ish degrees, but I'm not sure that's hot enough to make a pizza any better than the oven inside the kitchen.

Its been awhile, but I used to be in the same boat. I compensated by doing the initial cook in my oven (Do you have a pizza steel? Waaay better than a pizza stone!) and then chucking it into the smoker for the final cook. It was quite good.

 

[THXGEEK]

Oh boy. Look out, but I am in 'Chef Mode'.

Tonight I did a home-made Sichuan Mapo Tofu! I've always loved Sichuan cuisine and tonight (Thanks to no interference from the office (How rude! Don't these people have lives??!?), or my family (My 87 year-old Mom received her groceries and is a happy camper!) I had a few hours allll to myself and got creative.

Home-made Sichuan chili oil: https://thewoksoflife.com/how-to-make-chili-oil/

Home-made Mapo Tofu: https://thewoksoflife.com/ma-po-tofu-real-deal/

My go to vendor for REAL Sichuan ingredients: https://themalamarket.com/


Here it is. Sichuan Mapo Tofu (with coconut jasmine rice) and store-bought dumplings (I freely acknowledge that I will never be successful making my own dumplings. Never. Not ever. Seriously, my dumplings suck. So I won't waste my time, I'll be an adult about it, adjust and move on...)

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Have a wonderful evening!

(Tomorrow, I cook Korean!)

 

[THXGEEK]

Oh! Forgot to add that my local grocer had some beautiful ruby Swiss chard - which makes a nice healthy addition to the Mapo Tofu! Gotta amp up on those green, leafy 'super foods', right?

 

[THXGEEK]

Tonight: Kimchi-jjigae (Kimchi stew) with sous-vide pork belly!

Yesterday, prepping the pork belly. Ingredients for the marinade:

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Into the food processor....

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Puree into a paste...

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Put the pork belly into the vacuum bags (with the marinade)...

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Vacuum seal the bags....

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Into the sous-vide bath at 160 degrees (F)....

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24 hours later, combine the pork belly, kimchi, tofu, chicken stock and a healthy helping of Gochugaru (hot pepper flakes) and.....

Walla!

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Delicious!


This will be my last home cooked meal for awhile. I have waaaay too many dishes to clean!

Cheers!

 

[Unframed Dave]

First off, only 5 cloves of garlic, what are you a vampire or something? I'd go for at least 6.

Then, wow, I do love pork belly but it's forbidden in this house after having an artery opened up a couple of years ago. Very envious.

Finally, all those toys, if only I had the room.

Good post!