What did you cook/eat today (February 2018)?

[Yorky]

I cooked patatas bravas last year but I wasn't impressed with the result. This is how I did it.

http://freebeerforyorky.com/Spuds.html#Bravas

Any suggestions will be welcomed.

 

[Masticator]

I've never boiled them..
Preheat oven to 400F
Cut spuds into ~3/4" cubes, toss in duck fat (or oil), season with your favourite salt & pepper & toss in a well seasoned oven pan
Roast ~1 hour @ 400F ..and toss/move around 3-4 times - until evenly browned/ slightly charred
Serve with the tomato &/or aioli sauce

 

[Yorky]

I've never boiled them..
Preheat oven to 400F
Cut spuds into ~3/4" cubes, toss in duck fat (or oil), season with your favourite salt & pepper & toss in a well seasoned oven pan
Roast ~1 hour @ 400F ..and toss/move around 3-4 times - until evenly browned/ slightly charred
Serve with the tomato &/or aioli sauce

I would need to roast them in the halogen oven:

The above were parboiled first (5 minutes), brushed with olive oil and roasted at 200 degC for 20 minutes. Another 5 minutes would slightly char them.

[The patatas bravas that I cooked were not prepared as above]

 

[CraigC]

Monday I finished putting two pans of lasagna together and par baked them. Last night I finished one pan for dinner. The other is freezer bound. I made extra sauce as well.

 

[Morning Glory]

An insanely good 12 ounce Wagyu ribeye (bottom): when you eat the fat and it dissolves into the best gravy you’ve ever had, then you know it was $92 well-spent.

 

[EatNiceBeNice]

Im still working on my custard tarts, I think I'm about there with the custard consistency. The sweet pastry, as ever, is an ongoing development...

 

[Morning Glory]

Im still working on my custard tarts, I think I'm about there with the custard consistency. The sweet pastry, as ever, is an ongoing development...

View attachment 14010

They look beautiful to me! Did you try putting rhubarb in them as mentioned before? I've got some rhubarb in the fridge right now and I might have a stab at making some.

 

[Morning Glory]

Please note that I've copied (and moved) some posts to start a new discussion: Rhubarb and Custard Tart discussion.

 

[ElizabethB]

@Yorky I love fondant potatoes and only recently learned to make them. I picked up potatoes yesterday. G is out of town for the weekend. We will have ribeye, salad and fondant potatoes Sunday evening.

 

[Morning Glory]

I made some Indian style pasties with potatoes andd peas (with lots of spices) - plus chickpea an spinach curry. No photos I'm afraid.

 

[Yorky]

I made some Indian style pasties with potatoes and peas (with lots of spices) - plus chickpea and spinach curry. No photos I'm afraid.

Those sound very similar to my spicy spring rolls.

 

[Yorky]

Spicy spring rolls with slightly overcooked eggs.

 

[Yorky]

The plan was simple. Meet up at the snooker at 13:00; play (and drink) until 17:00 then buy tea at the Hainaneise chicken stall.

The stall was closed.

No problem, fried rice from the fat lady's restaurant in the village. No, she was also closed. I wonder how these folks make money!

Resorted to cooking J.O.'s black pork ribs from the fridge.

 

[CraigC]

The Penn Dutch market/butcher we go to (there are only 2 locally) offers extremely thin cut sirloin tip in the frozen section. They slice it in store. It is perfect for steak sandwiches and chipped beef for SOS. I grabbed some yesterday on my way home along with some criminis, provolone and sub rolls. We have a bridge burner on our stove and I used a CI griddle to cook the sandwich filling. The sandwiches went in the oven to melt the cheese. The filling had steak, thin sliced red onion, sliced criminis, onion powder, garlic powder, a touch of worcestershire, salt and pepper. Again sorry for my very bad photography.

 

[Morning Glory]

We have a bridge burner on our stove and I used a CI griddle to cook the sandwich filling.

My ignorance - I had to look up bridge burner and it took me a while to work out CI must be cast iron! So a bridge burner is two burners linked together?
The sandwiches sound delicious.