What did you cook or eat today (April 2025)?

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Made some Mitarashi Dango.
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Posted the recipe here.
 
The short ribs turned out very well after a 12 hour cook in stock, rough chopped veg and a mountain of fresh thyme (I must overnight cook more 😂) so I removed the majority of the fat and the spent veg.
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Sautéed sofritto, ten cloves of garlic and reduced the stock and a whole bottle of red right down.
Made one of the best red wine ragu’s I’ve ever made.
Bit full now 😂
 
Craig had a barber visit today so we went for lunch after. I had palamillo steak with Maduro black beans and rice. Craig had some kind of burrito, yellow rice and refried beans. Chips and salsa, 2 milds and 1 hot for free. Half of mine came home. Craig ate all of his.
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SandwichShortOfAPicnic said:
The short ribs turned out very well after a 12 hour cook in stock, rough chopped veg and a mountain of fresh thyme (I must overnight cook more 😂) so I removed the majority of the fat and the spent veg.
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Sautéed sofritto, ten cloves of garlic and reduced the stock and a whole bottle of red right down.
Made one of the best red wine ragu’s I’ve ever made.
Bit full now 😂
Click to expand...
How much of the wine actually got reduced??? 🍷😁
 
..and yesterday I had this absolutely gargantuan fish and chips at one of my favourite chippies in Balham, South London. So the menu said 'Small Rock £9.50, Large Rock £10.70' and I thought, well, for an extra quid I might as well get the bigger bit, but after a 15 min wait while the fellow fried it he brought it over and I thought 'OMG I'm never going to finish that - it's TWICE the size of a normal piece of fish!'

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But I channeled one of my favourite competitive eating YouTubers and got through all the fish (though I did leave some of the batter at the end) and managed to polish off all the chips.

As I was paying (in a near comatose state and all sweaty) the guy said 'you managed to finish it!' and I said 'why didn't you tell me it was going to be so big?' to which he laughed and said that that particular piece just so happened to be cut in a way where it came out like that and was really an 'extra-large'.
 
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