• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

What did you eat/cook today (February 2017)?

Status
Not open for further replies.
I'm finding out a lot of new things. I like it! Next time I'll come in UK, I'll also try carbonara sauce.

The Velvet Curtain said:
I know, it's a British supermarket tradition to take from other's food cultures and package them for easy consumption.


I have had several carbonara dishes in Italian restaurants in England, and this pot of creamy, gloopy sauce is nothing like the real thing, but it works in its own way.
Click to expand...
 
We decided on a small road trip because we had heard a small thrift store in another town had books for 10 cents. Got there and the books were not 10 cents but 50 cents for softcover and $1 for hardcover unless otherwise priced. Found several regional cookbooks.
Then went to the Chinese restaurant there.
 
The Velvet Curtain said:
Influenced by @Yorky's often recurring mushroom sauce I did an experement and it turned out fantastically well, we will be doing it again very soon:

Sausage and Mushroom Carbonara Jackets.
Click to expand...

You've given me an idea now. Maybe add small pieces of cooked bacon and some cheese to my standard mushroom sauce (made from condensed mushroom soup).

Could be a winner!
 
I have a pork chop in the freezer. Mmmmm - possibilities....

However today was pad prik gaeng gai with rice.

Pad prik gaeng gai w rice s.jpg


Although mine was a carry out without rice....

Pad prik gaeng gai s.jpg
 
I made some soft cheese from Jersey milk and then used the whey to add to home-made bread. It gave the bread a slight sourdough tang.

IMGP1651.jpg
 
Status
Not open for further replies.
Back
Top Bottom