Happy Easter peeps. We’ve been eating non stop for 3 days with no end in sight yet. Thankfully my son left the Wii unplugged after swapping it over to the PS4 so I can’t weigh myself
What a lovely feast. Best not to weigh yourself!
What did you cook or eat today (April 2020)?
- Thread starter Morning Glory
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What a lovely feast. Best not to weigh yourself!
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Steak, steak tartare, kebabs, shoarma, chicken and pork fillet from the butcher.
The mash is made up of two large russets and one parsnip I had lying around. Out of curiosity, I weighed them, just to see the proportion, and the potatoes weighed one pound, seven ounces, and the parsnip weighed five ounces, so not an overwhelming amount of parsnip.Very nice indeed. I love the fact its served over the mash.
When I served it, MrsTasty was having a religious experience eating it. I can always tell if she likes something, because if she doesn't, when I ask her, I'll get, "It's good," in that kind of apologetic tone of voice, but when she really likes something, she won't even be able to complete a sentence.
This time, it was the latter. I asked and all I got was, "Ohm...uhm...oh my g...uhm..." mouth-chewy noises, along with her slapping her hand on the chair arm a lot. That's a good meal.
Anyway, when we were done, I mentioned there was a bit of parsnip in the potatoes.
"Yeah, I knew there was something in there I didn't like!"
No, she didn't! Before that, she was having a food orgasm, and then all of a sudden, it's, "Parsnip? Oh, I could taste that!"
CraigC
Guru
They are ripe plantains. The starch has turned to sugar and they are sweet, These were already cut and frozen in the Latin section of the grocery freezer. Normally we buy them in the produce section and let them go until the skin/peel turns black before using them.
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Lullabelle
Midlands, England
Dinner this evening, iberico chorizo, venison salami, pickles and sourkraut all purchased from our favourite deli.
Frizz1974
Veteran
Thank you.
I’ve seen frozen plantains here in ethnic grocers but haven’t cooked with them yet.
CraigC
Guru
Cuban style pork pot roast made with Kirby Mojo Criollo.
murphyscreek
Veteran
Frizz1974
Veteran
Last night we had lamb roast. I have been wanting something Moroccan inspired for a while so this was perfect. I made a spice paste and rubbed it all over the leg, and pushed some into a few slits as well. Sat the joint on a bed of onion, carrot, dried fruit, preseved lemon, coriander roots and then added some chicken stock and sealed it up well with foil. 6 hours in a low/Med oven.
Roasted mixed veg that had been tossed with a bit of spice paste mixed into oil. A bit of salad and some pickles to cut the richness.
It’s Easter Monday here and we are having a lamb curry even though we had a lamb roast just yesterday because lamb is really expensive here now but I found some bones that had heaps of meat on them & only $8kg.
Yes. For bones
Roasted mixed veg that had been tossed with a bit of spice paste mixed into oil. A bit of salad and some pickles to cut the richness.
It’s Easter Monday here and we are having a lamb curry even though we had a lamb roast just yesterday because lamb is really expensive here now but I found some bones that had heaps of meat on them & only $8kg.
Yes. For bones
murphyscreek
Veteran
That looks (and sounds) awesome.
This looks delicious indeed.
epicuric
Legendary Member
Wow, that looks amazing!
epicuric
Legendary Member
Porchetta, prepped and ready to roast. My nduga stock was even lower than I thought, so a bit of research and I came up with a stuffing of rosemary, garlic, anchovy, olive oil, lemon zest, salt & pepper. It's just gone into a low oven for four hours.