What did you cook or eat today (April 2026)?

Barriehie said:
What are the bread things? Filled baked hand pies?
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They're a pita type sort of thing; nothing I'd ever opt for personally, but Mrs. GH pulled it off with her yellow curry. They were actually good to dip with.

karadekoolaid said:
My business partner was at the Caracas central market today.
"I've found tomatoes!! " (Currently, due to the dry season, very poor and very expensive)
" Are they red, ripe, you know, quality?"
"YES! Yes, I'm gonna buy 10 kgs"
He did. They were barely red, very small, and crappy.They were falling apart when I got them (lost 2.5 kgs) so I had to make a load of tomato chutney. Not a particularly happy camper, but at least we've got some tomato chutney now!
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I had never even heard of "chutney" until I joined this site some months ago, probably in one of your posts. Only when we travelled last week and found ourselves in a restaurant in the US Southwest of all places have I ever seen it on a menu. This plate was a honey molasses seared pork belly with peach-cranberry chutney appetizer that I ordered as my dinner. It was certainly enough. OK, so chutney is a jelly-jam sort of thing, but chunkier... got it. I'm not typically one for sweet things, but it paired well with the pork belly. 👍 Discovering "new" foods is the coolest thing about this site.
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Gone Hiking said:
They're a pita type sort of thing; nothing I'd ever opt for personally, but Mrs. GH pulled it off with her yellow curry. They were actually good to dip with.


I had never even heard of "chutney" until I joined this site some months ago, probably in one of your posts. Only when we travelled last week and found ourselves in a restaurant in the US Southwest of all places have I ever seen it on a menu. This plate was a honey molasses seared pork belly with peach-cranberry chutney appetizer that I ordered as my dinner. It was certainly enough. OK, so chutney is a jelly-jam sort of thing, but chunkier... got it. I'm not typically one for sweet things, but it paired well with the pork belly. 👍 Discovering "new" foods is the coolest thing about this site.
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Thanks to karadekoolaid I turned all my surplus cucumbers from last year's harvest into cucumber chutney. I think I've still got about a gallon...

Recipe - Cucumber & onion chutney/relish
 
Gone Hiking said:
I had never even heard of "chutney" until I joined this site some months ago, probably in one of your posts.
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I suppose I'm a chutney apostle!
It's originally an Indian condiment; basically a sweet & sour marmalade thing, but it combines beautifully with white meat, cheese, curries, etc.
It's also a great way to use up fruit, especially things like apples, pears, soft fruit, mango, pineapple, etc.
 
karadekoolaid said:
On the contrary. Watermelon rind chutney is wonderfully subtle and delicious
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Watermelon rind is wonderful. Cystalised/glace watermelon rind (aka watermelon konfyt) is off the charts and a watermelon rind version of bittergourd and basmati pulao (Karela Pulao) which uses onion, turmeric and green chili as the flavour combination and eaten with peanut jaggery chutney is a favourite. Not about being cheap - is a versatile ingredient and loaded with super nutrients.

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msmofet said:
I love butter, sour cream, and chives on any potatoes other than fries.

I like to use these. Keep the cup in the freezer. They last a long time. I never had any go bad.

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I got chives in the garden
Sort of chives, they started life as bought spring onions, I planted the rooted bit and have been harvesting as chives for a couple of years now
 
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Kabuli Pulao (Afghan-style rice with Caramelised Carrots) and Tempeh-stuffed courgettes in mint tomato sauce.

It was delicious which is good news because the idea that the rice serves 4 is more like 4 dozen... we will be eating it 4 times a day for 4 days and still have left over... :D
 
Gone Hiking said:
Saturday: Chicken ballotine sort of thing; chicken breasts stuffed with sauteed mushrooms, brie cheese, and rosemary, rolled up and wrapped in bacon.
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Sunday: Smoked and reverse seared NY strips with asparagus and Hasselback potatoes simmered in duck stock and then clarified butter. I picked the smoked trout meat to chill eat with crackers through the week.
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Monday (Today): I stopped after work to forage for wild ramps to use with dinner, then prepared smoked stuffed chicken breasts with duck veloute and mashed potatoes. After triple butterflying, and pounding and seasoning the breasts, the stuffing was warmed cream cheese, wild ramp leaves, sun dried tomatoes, and browned crumbled bacon. Then I rolled them up, tied them off, and smoked them at 365*F until they hit 165*F inside.
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What fab looking food!
 
I had chicken tikka massala with mashed potatoes.
Not really according to plan thanks to my infrequent labelling of freezer meals :angelic:
It was supposed to be a stew (potjie)
 
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