What did you cook or eat today (May 2023)?

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TastyReuben said:
Like any good Mexican restaurant around here, I took the exact same ingredients left over from yesterday and made an entirely new meal - a quesadilla. :laugh:

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Do that 60 more times, and I can open Tasty’s Cantina…or El Rancho Tasty…or Amigo Tasty’s…
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I favour ‘Tasty Reuben’s’

It would be a smash!
 
Homemade Tagliatelle.
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caseydog said:
Talk to me about your menu before you cash in your 401K "Amigo." :wink:

CD
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“What comes on the soft taco?”
“That’s a flour tortilla, filled with seasoned ground beef, shredded lettuce, onion, tomatoes, black olives, and cheese.”
“I see…and the burrito?”
“We take a flour tortilla, fill it with seasoned ground beef, shredded lettuce, onion, tomatoes, black olives, and cheese, then fold in the ends and roll it up.”
“Interesting…and the quesadilla? How is that prepared?”
“Ah now, with that one, what we do is take seasoned ground beef, shredded lettuce, onion, tomatoes, black olives, and cheese, put it on a flour tortilla, but then…wait for it, wait for it…we put another flour tortilla on top, then grill both sides.”
“Choices, choices…”
 
rascal said:
Btw that recipe is pretty much what's in my vege samosas.

Russ
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Have you tried filling baked potato jackets with samosa filling? I obtained the recipe from a Taj Mahal Hotel chef in Bombay (not through personal contact though).

Jacket Samosas
 
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SatNavSaysStraightOn said:
So purple cauliflower until you cook it and it goes blue,
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I think it’s gorgeous, but if you want to keep it purple, I think you can add a little vinegar to the water (if you’re boiling it, anyway). Purple cabbage does the same thing.

I read an interview with Alfred Hitchcock, and he lamented the lack of blue foods, being it’s such a lovely color. :laugh:
 
TastyReuben said:
I think it’s gorgeous, but if you want to keep it purple, I think you can add a little vinegar to the water (if you’re boiling it, anyway). Purple cabbage does the same thing.

I read an interview with Alfred Hitchcock, and he lamented the lack of blue foods, being it’s such a lovely color. :laugh:
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It took me far too long to work out the reasons why sticking plasters used in commercial kitchens are blue in colour :yuck:
 
Our dinner today at Restaurant Zheng – Fine dining restaurant Den Haag was absolutely divine ❤️ the only downside was that the food wasn't endless! :laugh:
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Amuse of sea bass, cucumber, avocado and lemon cream
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Amuse of beef steak, chilli oil and judas ear mushroom
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Our view
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First course of raw tuna belly, grilled coconut rice, grilled trout, ponzu sauce, green apple and wasabi cream
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Part 2 of the first course, tuna & trout tartare, ponzu sauce and wasabi cream with pickled ginger. Plus grilled mochi.
 
Second course:
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Eel in nori with kombu sauce and wasabi. WOW! 😮 I never had eel before.. what a delight! Definitely one of the highlights for me.
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Crayfish soup with nori and trout eggs and kombu broth
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What could be in it?
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A true treasure! Lobster dumplings with avocado cream and trout eggs 🥰 our favorite of the night!
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Third course. Red mullet with adzuki bean puree and chilli oil
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Sauteed red mullet with Iberico ham, chilli jelly, apple and a Thai coconut sauce. Fab!!
 
And finally, dessert!
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Mango jelly, chilli cake, hibiscus sauce
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Mango sorbet, chilli jelly, roasted coconut. My favorite out of these three preparations.
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Mango salsa with basil, katayif dough and chilli jam
And some of the highlights of the tea pairings:
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Monkey king oolong with honey
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Sencha with bergamot
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Jasmin tea with lemon verbana.

Whew! It was stunning.. I will add this to the list of meals memorable for a lifetime ❤️ I can see how this is fit for the emperor!
 
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