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

[badjak]

Here an entecote is called porterhouse....
So no bone and you loose the fillet, but still a nice cut.
T-bones are generally cut very thin as the "locals" like their meat very very well done.

 

[Wombat457]

New York Strip probably is as close to an Aussie porterhouse that I have seen. Rump in Oz is always a thick cut as is Oz T Bones. All the fancy steak is pretty much cut to order more or less, or was when I was there - steaks like Rib Eye and so forth.

 

[medtran49]

I made some canneloni, stuffed with ricotta and spinach.The canneloni shells were "oven-ready", so I made sure to add plenty of tomato sauce before baking.
'orrible, too dry - next time I'm going to drown the blighters in tomato sauce and add another litre for good measure.

I always soak oven ready pasta in hot water for a few minutes before using, just don't leave too long or they get mushy or stick together. Don't need to use a watery sauce that way.

 

[medtran49]

Skirt steak fajitas, marinated for almost 8 hours with lime juice cilantro, garlic, onion, S&P, with roasted red bell peppers, onions and more garlic. Guacamole and sour cream.

 

[Morning Glory]

Mod note: Lots and lots of salmon related posts moved to a new topic: https://www.cookingbites.com/threads/salmon-do-you-like-or-dislike-it.31807/

 

[Windigo]

Japanese fried rice with teriyaki chicken

 

[Wombat457]

Looks great Windigo

 

[Windigo]

Looks great Windigo

My husband ate the entire leftovers after he had finished his first plate in one go, saying I'd outdone myself That’s one feather for me!

 

[SoCalZone10]

I’m going to make fried rice today too, I was thinking of herbed rice but I’m prepping for raw chicken here, it may not be safe to have fresh rice.

 

[Wombat457]

I'm not sure what I am doing today/tonight. If I/we go up town then I wont be cooking anything. If I/we don't, then I'll probably make spaghetti bol - have meat I need to use

 

[JAS_OH1]

By the by - glad you made it home okay ... ahh you did didn't you - made it home that is?

Yeah, I am home and have eaten and cooked absolutely nothing since we got home. Travel usually makes my digestive tract a little, errr, off.

 

[JAS_OH1]

I’m going to make fried rice today too, I was thinking of herbed rice but I’m prepping for raw chicken here, it may not be safe to have fresh rice.

What's going on with rice that I missed? I have a ton of rice on hand already and won't be purchasing any.

I was curious if you had read that day old rice is better for making fried rice, as using fresh usually results in mushy fried rice? I didn't know that for awhile and was wondering why mine never turned out the way I wanted it, but a few years back I read about it. It does make a difference.

 

[JAS_OH1]

Japanese fried rice with teriyaki chicken
View attachment 138016

Oh that's beautiful!

 

[SoCalZone10]

What's going on with rice that I missed? I have a ton of rice on hand already and won't be purchasing any.

I was curious if you had read that day old rice is better for making fried rice, as using fresh usually results in mushy fried rice? I didn't know that for awhile and was wondering why mine never turned out the way I wanted it, but a few years back I read about it. It does make a difference.

Mine is a few days old. I usually used a different recipe but today I’m trying a new recipe. When I wrote fresh rice, I meant not fried before reusing.

 

[SoCalZone10]

Grilled balsamic chicken, I threw in a bit of palm sugar so the chicken can singe, and a bit of fish sauce for umami flavor.
I’m not particularly a fan of chicken, but I eat it because it’s on sale for 69c a pound, $3 for 5 legs. My daughter really liked the miso and honey glazed grilled Castilla squash, she said the miso added an extra depth of flavor. I enjoyed the crunchy salad. My husband did enjoy his fried rice.