What did you cook or eat today (February 2021)?

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BBQ chicken with a small local chain's BBQ sauce, mustard based. Linda's slaw and deviled eggs. Tried to get fancy and used sour cream, mayo, a tiny bit of dijon, horseradish and bacon. They were okay, but I think I won't do that again, will stick with a simple filling.
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Craig cooked the chicken on the Weber.
 
JAS_OH1 said:
I have been cooking soup a lot as well. We have eaten soup nearly daily for over a month (started right after Christmas). I made large quantities and we rotated in and out of what was in the refrigerator. First I made ham and bean soup, then chicken soup, then chili (that's kind of soupish), then beef and barley, then more bean soup, then seafood chowder. I am making broccoli and cheese soup Monday.

Last night we broke the routine and had filet mignon. I had sauteed spinach with mine and hubby had a salad. We had leftover steak with cheesy scrambled eggs for breakfast. No photos, but both meals were delicious. I am going to "fry" some buttermilk Panko breaded chicken in my air fryer tonight and then tomorrow it's Super Bowl snack foods of various sorts.
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I have a big ole (Texas measurement) ham bone I moved from the freezer to the fridge, and plan to use tomorrow, while Patrick Mahomes hopefully gives his lordship tom brady a spanking. Oh, back to the topic, ham and bean soup.

CD
 
JAS_OH1 said:
It's interesting how things can vary from region to region in our big ole' country. I grew up in Florida and they were called scallions, and here in Ohio the same. Never heard anyone refer to spring onions until I joined the forum.

Edited to add that TastyReuben pointed out green onions. Yes of course I have heard that as well, in fact when I buy them at the grocery store that's what they are called. Most of my family and friends who cook say scallions, though.
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Love me some Green Onions...

View: https://www.youtube.com/watch?v=iFQEsUjI0U8


CD
 
TastyReuben said:
Butternut squash lasagna:

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Not the worst thing I've ever eaten, but far from the best. I think of a person liked squash, they'd like this. It's made with a basil-flavored béchamel, roasted squash flavored with amaretti cookies, and then the usual cheeses.
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Here I am 🙋🏻‍♀️
I love this! The only thing I wouldn’t have put is the basil-flavoured béchamel, but oh well, I’m sure I would have wolfed it down anyway 😅
 
JAS_OH1 said:
Okay, and those are smaller than the big purple ones. Have you ever seen or eaten one? Just wondering how they compare. I like eggplant breaded and fried crispy or in eggplant parmigiana.
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They come in large sizes too and yes I have eaten two types. The Thai type is the smaller one and is similar to Thai green aubergine. Its hard. Nothing much like purple aubergine as it tends to stay crisp when cooked. The large white one I had tasted the same as the purple.
 
Morning Glory said:
The Thai type is the smaller one and is similar to Thai green aubergine. Its hard. Nothing much like purple aubergine as it tends to stay crisp when cooked. The large white one I had tasted the same as the purple.
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For information (from our local day market).

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Bitter pea eggplants ((mak rhua).

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Today I had a go at making my first homemade pasta and decided on ravioli (which was probably mistake #1). I don’t have a pasta maker and rolled the dough by hand with a rolling pin. One hour of sweating and making a giant floury mess later, I ended up with these babies:

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They were a bit coarse to be honest and the skins were too thick but I suppose they tasted OK.. I had two fillings - spinach/ricotta and Bolognese. Served with some tomato sauce and sour cream on the side:

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I won’t be winning any awards for that, but sort of glad I went and did it. Not sure how often I will do it though as I found it very laborious and not particularly relaxing (there was quite a bit of swearing). I used this gizmo which I thought would be so easy to use; I was wrong:

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vernplum said:
Today I had a go at making my first homemade pasta and decided on ravioli (which was probably mistake #1). I don’t have a pasta maker and rolled the dough by hand with a rolling pin. One hour of sweating and making a giant floury mess later, I ended up with these babies:

View attachment 56849

They were a bit coarse to be honest and the skins were too thick but I suppose they tasted OK.. I had two fillings - spinach/ricotta and Bolognese. Served with some tomato sauce and sour cream on the side:

View attachment 56851

I won’t be winning any awards for that, but sort of glad I went and did it. Not sure how often I will do it though as I found it very laborious and not particularly relaxing (there was quite a bit of swearing). I used this gizmo which I thought would be so easy to use; I was wrong:

View attachment 56852
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Bravo for attempting ravioli as your first pasta! They look nice and plump. Its much easier to start with a simple tagliatelli really. I don't enjoy making ravioli much - its fiddly and they are prone to burst unless you are very careful to remove air pockets.
 
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