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

[badjak]

Rösti looks a lot like hash browns. I grate raw potatoes and add a bit of flour and then pan cook in some oil, usually butter. I'll add salt and pepper and sometimes garlic but that's mostly it. Shape in the pan, round, and small enough to flip over without issue.

Yeah
Thats the theory.
In practice I ended up adding eggs to make a potato omelette

 

[JAS_OH1]

Rösti looks a lot like hash browns. I grate raw potatoes and add a bit of flour and then pan cook in some oil, usually butter. I'll add salt and pepper and sometimes garlic but that's mostly it. Shape in the pan, round, and small enough to flip over without issue.

I repurpose mashed potatoes in a similar way for potato pancakes in a skillet, only no flour.

 

[karadekoolaid]

Cheddar cheese and tomatoes on toast today.

 

[Barriehie]

Takes a day to set so technically this was yesterday. Morning Glory, thank you, enlightened me to the proper naming of this, tete de porc. Around here it's mostly called head cheese and the "better" labels call it souse. I understand it's also a terrine based on the shape of the dish it's prepared in. Further research indicates I've made more of an aspic despite the local packaging that labels otherwise; I get it, we're in Georgia.

 

[Morning Glory]

Takes a day to set so technically this was yesterday. Morning Glory, thank you, enlightened me to the proper naming of this, tete de porc. Around here it's mostly called head cheese and the "better" labels call it souse. I understand it's also a terrine based on the shape of the dish it's prepared in. Further research indicates I've made more of an aspic despite the local packaging that labels otherwise; I get it, we're in Georgia. View attachment 130011

It actually looks quite 'authentic'. Maybe you used more gelatine than the French version but it looks really good.

See here: https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Fromage-de-tete-de-porc-fermier-2078876

 

[Barriehie]

It actually looks quite 'authentic'. Maybe you used more gelatine than the French version but it looks really good.

See here: https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Fromage-de-tete-de-porc-fermier-2078876

Thank you! I don't add any gelatine I've just got a mouth feel on the broth and the way it looks boiling to know it'll set right.

 

[Barriehie]

I repurpose mashed potatoes in a similar way for potato pancakes in a skillet, only no flour.

Every, spelled e.v.e.r.y. time I've evered tried that it was a gloopy inedible mess. Ozzie didn't even want it.

 

[rascal]

I decided on sourdough waffles. I don't have time for the 24 rest period so I added a little commercial yeast to the batter. I have a berry compote going on the stove now and I sliced up some fresh strawberries as well. I might put berry compote with a blend of fresh peaches, strawberries, and honey on them (with a drizzle of maple syrup...I don't love maple syrup but a little bit is good).

Strawberries from your garden??

Russ

 

[SatNavSaysStraightOn]

Cake at M&S

 

[SatNavSaysStraightOn]

Evening meal was Thai

Both dishes were very nice.

 

[rascal]

Piece of sultana loaf with my raspberry jam with our raspberries.
Something different for a change..
And a.cuppa


Ruds

 

[msmofet]

Lettuce and tomato sandwich on toasted bakery panella bread.

 

[Barriehie]

Pan fried, in beef tallow, a piece of country pork steak with my new found peeled wheat berries with carrots and squash.

I've just ordered 5 lbs. of -unmilled- wheat berries to further this wheat thing.

 

[Barriehie]

Pan fried, in beef tallow, a piece of country pork steak with my new found peeled wheat berries with carrots and squash.View attachment 130024

...

OMG! I pan fried the meat in the beef tallow I had from the fat challenge and it smelled good just heating up! Whomever came up with hydrogenated fats was/is clearly missing the point...

 

[karadekoolaid]

Just warming up a stuffed pepper for dinner.