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

Sushi bowls prepared by Mrs. GH tonight.
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JAS_OH1 said:
I bought a small 3lb pork shoulder and it's in the crockpot. My DH will have a BBQ sandwich with it and I am going to have one of those Chipotle Tabasco pulled pork tacos. If it's done on time. If not, we will likely have pierogies.
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I thought I had some flour tortillas but all I had were small soft white corn, which I pan fried in some of the pork juice and fat from the crockpot. I put some shredded Monterey jack cheese on them while they were in the pan, then on the plate I added red cabbage, carrot, lime crema, fresh tomato salsa, pulled pork, and Chipotle Tabasco. I sliced some avocado and forgot to put it on the tacos, lol. But damn they were good! And messy.

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SatNavSaysStraightOn said:
Just the usual bit with 2 new chutneys picked up at the harvest festival. Blackberry chutney and and aubergine and tamarind chutney.

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We're using smaller plates, the slices sourdough slices looking bigger.
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Love aubergine chutney- not come across blackberry - sounds good
 
ZCook said:
Love aubergine chutney- not come across blackberry - sounds good
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I have to say, coming from the UK and often picking brambles (wild brackberries), blackberry chutney was a new one on us as well, hence the getting it to see what it was like. We both love blackberries and used to harvest them by the bucketful in the UK, but here in Australia, you can't really risk eating them because you don't know if they have been sprayed or not. They are an invasive weed and as such on the noxious weed list, which requires land owners to kill any plants they have. Legally, we can only grow blackberries that are from cultivated stock from a plant nursery. At least they have less thorns than the brambles that grow wild. Often however the only brambles you are access here are the ones at the side of the highway. It is not uncommon at this time of year, to find a car parked on the hard shoulder of the highway and people (including children) picking brambles from the central reservation!

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This site has a recipe that appears to have the same ingredients Blackberry Chutney with the exception of the type of vinegar.
 
SatNavSaysStraightOn said:
I have to say, coming from the UK and often picking brambles (wild brackberries), blackberry chutney was a new one on us as well, hence the getting it to see what it was like. We both love blackberries and used to harvest them by the bucketful in the UK, but here in Australia, you can't really risk eating them because you don't know if they have been sprayed or not. They are an invasive weed and as such on the noxious weed list, which requires land owners to kill any plants they have. Legally, we can only grow blackberries that are from cultivated stock from a plant nursery. At least they have less thorns than the brambles that grow wild. Often however the only brambles you are access here are the ones at the side of the highway. It is not uncommon at this time of year, to find a car parked on the hard shoulder of the highway and people (including children) picking brambles from the central reservation!

View attachment 143902

This site has a recipe that appears to have the same ingredients Blackberry Chutney with the exception of the type of vinegar.
Click to expand...
They're, brambles, all over here but they're very small. Usually lots of snakes too so those are on the ignore list.
 
SatNavSaysStraightOn said:
I have to say, coming from the UK and often picking brambles (wild brackberries), blackberry chutney was a new one on us as well, hence the getting it to see what it was like. We both love blackberries and used to harvest them by the bucketful in the UK, but here in Australia, you can't really risk eating them because you don't know if they have been sprayed or not. They are an invasive weed and as such on the noxious weed list, which requires land owners to kill any plants they have. Legally, we can only grow blackberries that are from cultivated stock from a plant nursery. At least they have less thorns than the brambles that grow wild. Often however the only brambles you are access here are the ones at the side of the highway. It is not uncommon at this time of year, to find a car parked on the hard shoulder of the highway and people (including children) picking brambles from the central reservation!

View attachment 143902

This site has a recipe that appears to have the same ingredients Blackberry Chutney with the exception of the type of vinegar.
Click to expand...
Interesting recipe link.👍 Not sure the cinnamon allspice ground ginger combo is what I'd go with but your root (fresh) ginger chili flakes red wine vinegar bought jar looks delicious.

Must say wine vinegar appeals more than malt vinegar, one of the very few vinegars I'm not crazy mad about. 🙂
 
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ZCook said:
Love thick chips! How do you do yours?
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Peel potatoes
Cut to size
Then this time I sprinkled the cuts with salt to draw out moisture.
Heat oil in baby wok (sunflower oil) till about 150-160 °C
Dry potatoes, deep fry for maybe 5 minutes, maybe a bit more.
Don't let them brown, but make sure the inside is cooked
Remove and put chips to the side, turn of gas. Let chips cool a bit till close to ready to eat
Heat oil to 160-165 °C
Put chips back in and fry for a couple minutes till they get a nice colour
Remove, put in colander or sif to drain fat. Shake every now and again
Sprinkle with kashmiri chili and paprika (if you want).
Careful with salt as it got some at the start
This batch was really nice and crispy to bite into, and soft on the inside
 
badjak said:
Peel potatoes
Cut to size
Then this time I sprinkled the cuts with salt to draw out moisture.
Heat oil in baby wok (sunflower oil) till about 150-160 °C
Dry potatoes, deep fry for maybe 5 minutes, maybe a bit more.
Don't let them brown, but make sure the inside is cooked
Remove and put chips to the side, turn of gas. Let chips cool a bit till close to ready to eat
Heat oil to 160-165 °C
Put chips back in and fry for a couple minutes till they get a nice colour
Remove, put in colander or sif to drain fat. Shake every now and again
Sprinkle with kashmiri chili and paprika (if you want).
Careful with salt as it got some at the start
This batch was really nice and crispy to bite into, and soft on the inside
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Addition....
Don't crowd the pan.
Not too much of an issue on the first fry, but for the 2nd fry it is important the oil stays hot
 
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