JAS_OH1
Forum GOD!
I have to take photos of the bottom, so i always let it cool so the toppings stay put and I don't burn my hands.
What did you cook or eat today (June 2025)?
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Tomorrow never comes.
rascal
Forum GOD!
Saturday here so scrambled eggs and bacon for wife and hot choc.
Me earl grey tea and piece of toast with marmalade.
Went watched Harry play/slaughter rugby
.
Home and I just made a cheddar and chow toasted sammy.
It's nearly 2pm so not bad for the day.
Tea will prolly be home made
pizza with TastyReuben dough.
Russ
Me earl grey tea and piece of toast with marmalade.
Went watched Harry play/slaughter rugby
. Home and I just made a cheddar and chow toasted sammy.
It's nearly 2pm so not bad for the day.
Tea will prolly be home made
pizza with TastyReuben dough.Russ
rascal
Forum GOD!
Prepped for tomorrow 10 fillet mignon
steaks. Fillet scraps saved for sons 2 cats.
Tomorrow family dinner steak and dauphinoise corn
and carrots.
Mushroom sauce or garlic sauce.
Daughter bringing dessert
Noone will go hungry
Russ
steaks. Fillet scraps saved for sons 2 cats.
Tomorrow family dinner steak and dauphinoise corn
and carrots.Mushroom sauce or garlic sauce.
Daughter bringing dessert
Noone will go hungry
Russ
Made a mushroom pasta with cream. Baby bella mushrooms and a few dried porcini, garlic, cream s&p. Delicious!
rascal
Forum GOD!
I have a few store bought pasta meal as a back up meal for me if I don't know what I want. Sounds pretty close to yours??
Russ
I sautéed the garlic in olive oil first. Then I added the mushrooms and cooked gently for about 20 minutes. No salt. Once they started leaking water, I just kept them going, nice and gentle. The dried porcini were soaked in boiling water for about 30 minutes, then chopped and added to the mushroom mix.At this stage I added a pinch or two of salt, and boiled the water for the pasta. Once the pasta was in ( it took almost 9 minutes to cook), I added some of the (porcini) soaking liquid and a cup of cream. Once the pasta was ready, the sauce had reduced and then I just dumped the whole lot in the pan and served. Mega mushroom flavour.
Just returned from 6 days in Seoul in South Korea. I have soooo many food photos so will start to post them bit-by-bit.
I'll start with a bit of street food. Coconut shrimp:
These dumplings. I had the kimchi and pork ones and I think they might have been the best thing I ate on the trip. Really flavourful and balanced with each bite.
This is soy-marinated raw crab. It's really delicious, though I appreciate some people may be turned off by the fact it's raw. My wife had one piece and said that was enough for her. Bit messy to eat as you can imagine, and also, bloody expensive; this plate of two not-especially-big crabs was KRW 35,000 (about £19 or $26 USD). Might give this a go to make at home if I can find the live blue/flower crabs they use.
Hotplate sirloin. Nothing special for KRW 50,000. Wouldn't order it again but my daughter's a bit of a picky eater but likes beef.
Jjajangmyeon - Korean black bean pork noodles. I made this once before long ago and don't remember it being that successful so might have another stab at them. These were really satisfying.
I'll start with a bit of street food. Coconut shrimp:
These dumplings. I had the kimchi and pork ones and I think they might have been the best thing I ate on the trip. Really flavourful and balanced with each bite.
This is soy-marinated raw crab. It's really delicious, though I appreciate some people may be turned off by the fact it's raw. My wife had one piece and said that was enough for her. Bit messy to eat as you can imagine, and also, bloody expensive; this plate of two not-especially-big crabs was KRW 35,000 (about £19 or $26 USD). Might give this a go to make at home if I can find the live blue/flower crabs they use.
Hotplate sirloin. Nothing special for KRW 50,000. Wouldn't order it again but my daughter's a bit of a picky eater but likes beef.
Jjajangmyeon - Korean black bean pork noodles. I made this once before long ago and don't remember it being that successful so might have another stab at them. These were really satisfying.
Bit of brekkie:
Some kind of cross between K-BBQ and a stir-fry. After this shot, they added in various vegetables, but I forgot to take a photo. There was cabbage kimchi, something like spinach, some bean sprouts and a kind of vegetable with a purple stalk which was amazing. One of the top 3 things I ate.
Kimchi jjigae soup. My wife loves this and had it 3 or 4 times in the trip. I like it too, but I don't like too much spicy liquid sloshing around in the tum when there's a lot of walking around to be done after. I'm cooking this later!
7-11 mystery meat on stick. Very spicy and really, really tasty after a couple of beers:
Another plate of brekkie from the hotel's buffet lol. They had this really good 'homemade ham' (bottom center) which I guess was like Canadian bacon? Anyway it was really good.
I think they had something going here with two types of bacon prep: 1) cooked medium and still with a bit of juiciness (foreground, though I'll say that even those were bordering on overdone for my liking) and 2) fully desiccated 'bookmarks' for those who like theirs frazzle-style at the rear.
Some kind of cross between K-BBQ and a stir-fry. After this shot, they added in various vegetables, but I forgot to take a photo. There was cabbage kimchi, something like spinach, some bean sprouts and a kind of vegetable with a purple stalk which was amazing. One of the top 3 things I ate.
Kimchi jjigae soup. My wife loves this and had it 3 or 4 times in the trip. I like it too, but I don't like too much spicy liquid sloshing around in the tum when there's a lot of walking around to be done after. I'm cooking this later!
7-11 mystery meat on stick. Very spicy and really, really tasty after a couple of beers:
Another plate of brekkie from the hotel's buffet lol. They had this really good 'homemade ham' (bottom center) which I guess was like Canadian bacon? Anyway it was really good.
I think they had something going here with two types of bacon prep: 1) cooked medium and still with a bit of juiciness (foreground, though I'll say that even those were bordering on overdone for my liking) and 2) fully desiccated 'bookmarks' for those who like theirs frazzle-style at the rear.
This is new to me. What is the texture of crabmeat when uncooked? I can't quite imagine...
Barriehie
Guru
I'd eat the pepperonis.
Barriehie
Guru
Exactly!Tomorrow never comes.
Barriehie
Guru
The bit you're eating here is the body. The crab has been quartered and you suck on the body cavity, which also contained orange roe. I'd say the texture is smooth and paste-like here. The marination may have had some effect on the texture too. They're sweet and salty (but not overly) and they're served ice-cold.
Gejang - Wikipedia
vernplum I would eat *everything* you got on your Seoul trip, especially the raw crab.
There's one I haven't posted yet which might make you think twice.
