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

Status
Not open for further replies.
Yorky said:
A friend was extolling the benefits of pre-made packets of curry paste (specifically, Vermont (Japanese) pastes), and in particular that it takes no time at all to produce a meal.

Today I cooked a chicken curry and I timed the process to prove him wrong.
Click to expand...
Wow...well-done! I think we can all agree that homemade will always beat premade in terms of taste. And, if someone is as good at curries it as you are, I imagine the time element is also less of a factor. Best of all, what you made looks fantastic. :bravo:
 
medtran49 said:
Chicken Caesar salad with homemade dressing and fresh croutons made with homemade bread.
Click to expand...
If my salads looked like this, I wouldn't be so bored at the prospect of having a salad! I love the big shreds of Parmigiano-Reggiano.

Now, for the dressing, did you add anchovies? I always make mine with anchovies, and the oil from the anchovy jar. I guess you could say that I like anchovies. :hyper:
 
The Late Night Gourmet said:
If my salads looked like this, I wouldn't be so bored at the prospect of having a salad! I love the big shreds of Parmigiano-Reggiano.

Now, for the dressing, did you add anchovies? I always make mine with anchovies, and the oil from the anchovy jar. I guess you could say that I like anchovies. :hyper:
Click to expand...

Thanks. We love this salad meal.

We had about 1/3 of a tube of anchovy paste so I used that up, but I generally use anchovy fillets packed in oil. I use an old fashion vege peeler on a big wedge of Parm to get those nice shavings.
 
Multi meat bolognese with freshly made pappardelle. A simple salad prior. It has ground beef and turkey, bacon, hot and mild Italian sausage, chicken thighs, and chicken livers. It takes 2-3 days to prepare depending on how focused I am. We get anywhere from 8-10 meals out of it.

2018-05-16 18.00.40.jpg
 
I always forget how simple and quick it is to make fresh pasta. Just make the dough early in the day, wrap it, let it rest in the fridge for a few hours and then roll. We have some leftover crab knuckle meat from the stone crab claws we had recently and I plan on making ravioli filling with a roasted red bell sauce next week.
 
I'm a day ahead of most of you guys, last night after a cold snap I made lamb chop casserole and served with mashed spud and a mash of carrot parsnip and pumpkin all from the wife's garden. Good food for a cold day.

Russ
 
I made some great tomato relish this past summer, really nice with cheese and crackers. I quite often have a late night snack. Preferred cheese is masdaam followed by havarti. Love my cheese board.

Russ
The Late Night Gourmet said:
Oh, wow. I've gotten myself so conditioned to avoid unhealthy things that I've nearly forgotten the joy of cutting from a good block of cheese and crunching into a cracker. Thank you so much for reminding me!
Click to expand...
 
Status
Not open for further replies.
Back
Top Bottom