What did you cook/eat today (February 2020)?

CraigC said:
When we make andouille, we save several pounds as bulk which isn't smoked. One of the things we make with it are burgers that are 50/50 andouille and ground beef. They have to be cooked longer than just beef, so no rare or med-rare burgers.

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The pink color is from the spices in the andouille.
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That looks great. I so much want to taste your home-made andouille.
 
TastyReuben said:
The picture is really a bit tongue-in-cheek. I have a relative who likes to cook, and I'd sent her a pic of something else that wasn't really staged, but looked a lot better than what she sends me.

She laughed and called me a food stylist, to which I laughed and said no, I was missing Food Stylist Rule #1 - a twisted/folded/wadded tea towel somewhere in the pic, so when I plated (bowled?) my soup, I threw one in and sent it to her. :)
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Guilty as charged. :D Black Beans & Brown Ale Cottage Pie:

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Who loves korean foood!!

Created/Made Korean food for the month of Feb.
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(Moderator edit by SNSSO: all bold text removed. Please also add what the dish is.)
 
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