The Official Over 35 Food Channel

[ChuckersT]

Out last night for National Burger Day. Grabbed a couple of these. Donuts and pancakes are my only weaknesses.

[ChuckersT]

Last Night: Eggs, NY Strip and Cheese Scramble. Sweet Potato and Black Bean Hash. All the veggies. Pic not the greatest, but Im not even going to try to compete with Bosko

[Bosko]

Nice plate of food!

Don't let me discourage ya..keep Em coming!

[Lou1se]

What a wonderful variety of burgers! They look delicious. Thought I might see bacon thrown in
The range of colours and flavours look great and work fabulously together. Unless you're a burger snob..
I love that there are no rules as to what makes a good burger, quality ingredients guarantee a
sensational meal. Bosko, your meals are out of this world and presentation perfect. Can
taste the Stromboli.

Grilling and smoking the meat patties, you know how to cook a perfect burger, Mark I've always
pan fried. Our tomatoes are fairly bland still but warm weather is on its way, in season fruit and
veg are a taste sensation all on their own. Simple meals to delight the taste buds.

Patties are really delicious on their own. Looks yummy, Gregg! We don't have Claussen pickles, the
search for an equivalent is ON and I've just put pepperoncini back on the shopping list

Chuckers, I try to keep sweets to a minimum for a few reasons Very impressed with your upside
down cake. No wonder you were sweating, flipping a cast iron skillet is a workout in itself lol
Plate of food looks delicious and well balanced.

A couple of years back my daughter and her bf went to a nice place that serves great burgers. She
ordered a vegetarian burger. They fill it right up with a variety of veg, mushrooms, eggplant(aubergines),
haloumi...you name it. Then she asks them to add a meat patty to it. Well they happily took
the order and the chef was tickled pink and pleased as punch. He came out to greet her, shook her
hand and said he'd been hoping that someone would make such an order. It was the most
magnificent burger lol

[ChuckersT]

What a wonderful variety of burgers! They look delicious. Thought I might see bacon thrown in
The range of colours and flavours look great and work fabulously together. Unless you're a burger snob..
I love that there are no rules as to what makes a good burger, quality ingredients guarantee a
sensational meal. Bosko, your meals are out of this world and presentation perfect. Can
taste the Stromboli.

Grilling and smoking the meat patties, you know how to cook a perfect burger, Mark I've always
pan fried. Our tomatoes are fairly bland still but warm weather is on its way, in season fruit and
veg are a taste sensation all on their own. Simple meals to delight the taste buds.

Patties are really delicious on their own. Looks yummy, Gregg! We don't have Claussen pickles, the
search for an equivalent is ON and I've just put pepperoncini back on the shopping list

Chuckers, I try to keep sweets to a minimum for a few reasons Very impressed with your upside
down cake. No wonder you were sweating, flipping a cast iron skillet is a workout in itself lol
Plate of food looks delicious and well balanced.

A couple of years back my daughter and her bf went to a nice place that serves great burgers. She
ordered a vegetarian burger. They fill it right up with a variety of veg, mushrooms, eggplant(aubergines),
haloumi...you name it. Then she asks them to add a meat patty to it. Well they happily took
the order and the chef was tickled pink and pleased as punch. He came out to greet her, shook her
hand and said he'd been hoping that someone would make such an order. It was the most
magnificent burger lol

I like the way your daughter thinks! I also like the fact that you defined eggplant, but didnt tell us wtf a haloumi is. Now I have to go Google it.

[Mark1T]

Grilling and smoking the meat patties, you know how to cook a perfect burger, Mark I've always
pan fried. Our tomatoes are fairly bland still but warm weather is on its way, in season fruit and
veg are a taste sensation all on their own. Simple meals to delight the taste buds.

Despite my burgers not looking professional, they were delicious. Going to flatten out my patties more next time. I'm glad someone liked them. Thank you

I agree - simple, but good ingredients make for a satisfying meal.

[Mark1T]

RR, wherever you are, thanks and miss you

[Lou1se]

haha sorry, Chuckers

[NerdyLady]

Men who can cook from scratch.... huge plus. That looks like a traditional Italian pizza.

[Bosko]

Kodiak Power waffles and Canadian bacon

[ChuckersT]

I've been eyeing that mix in the store for some time. I need to break down and make some.

[Mark1T]

haha sorry, Chuckers

That's some sweet meat, Looeezee

Men who can cook from scratch.... huge plus. That looks like a traditional Italian pizza.

Welcome to the party, NerdyLady

Kodiak Power waffles and Canadian bacon

Kodiak rules. I need to buy more. Sweet and savory. Nice, Bosko.

Today, Bosko has influenced me to make Stromboli from scratch. I made some pizza dough yesterday afternoon for today. I will post later.

[Bosko]

Today, Bosko has influenced me

[Mark1T]

When I saw Bosko Grande's Stromboli, I knew I had to make it.

Yesterday afternoon, I made some pizza dough so it could rest overnight. I watched some YouTube videos on their version of Stromboli and there must be at least 12 million of them. What some of them had in common, even though they looked ok, was their doughs cooked too thick, which IMO throws the final ingredients off balance with too much bread.

I make my pizza dough different from a lot of pizza dough recipes just by using about 2/3 less yeast. It just doesn't take much. If you want thick, Chicago-style pizza dough, by all means use a lot of yeast. But, just a little goes a long way. I also do not use any sugar to feed the yeast. Not necessary, especially for pizza.

I bought some spicy Italian sausage and cooked and drained it very well. Sliced a large onion and cooked it down on high heat. Cooked down sliced button mushrooms on very high heat. High heat because they are so full of water, that if you cook on low heat, you will end up boiling them and you want to sear them and evaporate most of the water or you will end up with liquid in your Stromboli or on your pizza. Also, very good Mozzarella cheese.

I made a fresh, Marinara sauce.

All my ingredients



After rolling (obviously) and cooking in a pre-heated 400 degree F oven



Ready to eat



Presentation, the best I could do.

I love red wine, so this afternoon is dedicated to that bottle.

[Bosko]

looks tasty!!
did it turn out ok?

[Mark1T]

looks tasty!!
did it turn out ok?

Ha, I failed to mention that it was excellent. Would make again. Thanks.

[redraider86]

Ha, I failed to mention that it was excellent. Would make again. Thanks.

I have two more years (starting tomorrow!) until I'm 35!

But in, nonetheless. Mark, I started a food editing side hustle a while ago and they have strict rules on what I can post on public sites / social media, hence my MEN deletions. Nonetheless, I look forward to following this thread!

[Mark1T]

I have two more years (starting tomorrow!) until I'm 35!

But in, nonetheless. Mark, I started a food editing side hustle a while ago and they have strict rules on what I can post on public sites / social media, hence my MEN deletions. Nonetheless, I look forward to following this thread!

O M G. The Red Raider Goddess posted in my thread. Like, what am I supposed to do with that?

Well, I am sure I can think of something. I am fine with you following - but, even at 33 and having the pedigree you have, you have a Lifetime Free Pass for this thread. If it is illegal for you to post food-related items, my only requirement is to on occasion say hello. That will warm my heart <3

[Bosko]

Ham & eggs.......

[ChuckersT]

I have two more years (starting tomorrow!) until I'm 35!

But in, nonetheless. Mark, I started a food editing side hustle a while ago and they have strict rules on what I can post on public sites / social media, hence my MEN deletions. Nonetheless, I look forward to following this thread!

Are you allowed to discuss what kind of side hustle this is? Sounds interesting. What does a good editor do, especially not being allowed to post food pics in public?

[Mark1T]

I have two more years (starting tomorrow!) until I'm 35!

But in, nonetheless. Mark, I started a food editing side hustle a while ago and they have strict rules on what I can post on public sites / social media, hence my MEN deletions. Nonetheless, I look forward to following this thread!

Happy Birthday, Miss RedRaider

Ham & eggs.......

Good looking breakfast.

I had some leftover potatoes, so made some more hash browns to go with my eggs.

[Lou1se]

When I saw Bosko Grande's Stromboli, I knew I had to make it.

Yesterday afternoon, I made some pizza dough so it could rest overnight. I watched some YouTube videos on their version of Stromboli and there must be at least 12 million of them. What some of them had in common, even though they looked ok, was their doughs cooked too thick, which IMO throws the final ingredients off balance with too much bread.

I make my pizza dough different from a lot of pizza dough recipes just by using about 2/3 less yeast. It just doesn't take much. If you want thick, Chicago-style pizza dough, by all means use a lot of yeast. But, just a little goes a long way. I also do not use any sugar to feed the yeast. Not necessary, especially for pizza.

I bought some spicy Italian sausage and cooked and drained it very well. Sliced a large onion and cooked it down on high heat. Cooked down sliced button mushrooms on very high heat. High heat because they are so full of water, that if you cook on low heat, you will end up boiling them and you want to sear them and evaporate most of the water or you will end up with liquid in your Stromboli or on your pizza. Also, very good Mozzarella cheese.

I made a fresh, Marinara sauce.

All my ingredients



After rolling (obviously) and cooking in a pre-heated 400 degree F oven



Ready to eat



Presentation, the best I could do.

I love red wine, so this afternoon is dedicated to that bottle.

It looks fantastic Mark, would love some of that. Def going to try it someday

Ham & eggs.......

[Bosko]

55 chocolate cheesecake mini

[redraider86]

Ham & eggs.......

[img]https://i.imgur.com/KHKgi9J.jpg[/ img]

Are you allowed to discuss what kind of side hustle this is? Sounds interesting. What does a good editor do, especially not being allowed to post food pics in public?

Sure! I'm sent recipes to test out - I'm not actually working on perfecting the recipe itself, though I'll give feedback. Some of it is ensuring the ingredients are reasonably uncomplicated for a home cook to source. Some of these writers are a little out of touch with what can easily be found in your average store, so while coconut extract is maybe pushing it, no one is going to order donkey placenta for the foam on a stupid avant garde cocktail. I'll also edit the draft itself, which you wouldn't think is difficult, but dang, writing an easily digestible recipe is tricky! 

Mostly, I'm trying to be a bit more thoughtful about the pics I post here.

Happy Birthday, Miss RedRaider

[img]https://media.giphy.com/media/RMqWNH6K5VTJBxcznP/giphy.gif[/ img]

Good looking breakfast.

I had some leftover potatoes, so made some more hash browns to go with my eggs.

[img]https://i.imgur.com/xhKiKLC.jpg[/ img]

Thank you! It was a fun day. I had an artichoke and chili oil starter, chicken liver rigatoni, a margharita pizza, octopus, scallops, and a pistachio gelati. Plus a bourbon and a glass of wine. 10/10 dinner, my pants are hurting me right now.

Love good hash browns.

[Mark1T]

It looks fantastic Mark, would love some of that. Def going to try it someday

Thank you, Looeezie. You need to

55 chocolate cheesecake mini

Magnifique, Boskito.

Thank you! It was a fun day. I had an artichoke and chili oil starter, chicken liver rigatoni, a margharita pizza, octopus, scallops, and a pistachio gelati. Plus a bourbon and a glass of wine. 10/10 dinner, my pants are hurting me right now.

Love good hash browns.

Sounds loverly, Miss Raider of all the Reds Glad you enjoyed your birthday and thanks for chiming in hur

[Mark1T]

I had some left-over pizza dough from Saturday that I wrapped well and put in the fridge. Had some Italian sausage and mushrooms, too.

So, I made that pizza.

It was tasty. If you are wondering about the shape, I saw an asteroid video from the Hubble telescope and did my best to duplicate its shape.

Looks just like it.

[Lou1se]

Love the shape! Pizza looks delicious and cooked to perfection!

[deadwoodgregg]

This doesn't look like much, but man is it good. Spicy AF. Whew.....I'm sweating.


Dirty rice with Italian style ground sausage, green onions, green peppers and celery.

[Mark1T]

Love the shape! Pizza looks delicious and cooked to perfection!

Thanks, Looeesah

This doesn't look like much, but man is it good. Spicy AF. Whew.....I'm sweating.

Dirty rice with Italian style ground sausage, green onions, green peppers and celery.

I'd be all over that, Greg. Spicy is life.

[Lou1se]

This doesn't look like much, but man is it good. Spicy AF. Whew.....I'm sweating.

Dirty rice with Italian style ground sausage, green onions, green peppers and celery.

YUM looks wonderful and tasty! That's my kind of cooking