What did you cook or eat today (May 2025)?
- Thread starter TastyReuben
- Start date
- Featured
Yup!Is that this one? I've got a pretzel recipe in one of my bread books and am getting closer to making pretzels.
(Now I'll have to buy more beers...)
I used the rest of it to make a sandwich - German bologna, of course…
Barriehie
Guru
Thank you that's awesome! I'll start a pretzel endeavor meñana.
rascal
Forum GOD!
While out I went to a takeaway shop selling Sammy's hot food etc. I had a chicken kebab on a skewer, a lasagna topper and a meat pattie. The pattie and kebab were exceptional. The guy buys the stuff in frozen and reheats. I've had them before and try to stay away. But her indoors is away.
Russ
Russ
badjak
Guru
I had rump steak, cucumber pickles and freshly baked sourdough.
It had been a while since I got steak.
Very pleased with the result (over wood fire and just salt & pepper).
Even more pleased that my boy won another battle with a snake
It had been a while since I got steak.
Very pleased with the result (over wood fire and just salt & pepper).
Even more pleased that my boy won another battle with a snake
Basil and lemon thyme.Basil?
SandwichShortOfAPicnic
Forum GOD!
I would not have liked to have witnessed that!
TheSoloChef
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Last night I had homemad Pan Haggerty and I tried making Toad in the Hole for the first time too and it was amazing!
Served with gravy of course!!
Served with gravy of course!!
I had Claypot Dried Chilli Frog for lunch. My wife had Sambal Seafood (top right) and we shared some braised pig trotters (left).
I don't eat frog that often. I like it, but I think I prefer the French bistro way of doing it. Here's quite a meaty leg:
Also, there's a lotta little bones (this is two frogs-worth) so if you want to get the most out of it you have to get your hands dirty:
I don't eat frog that often. I like it, but I think I prefer the French bistro way of doing it. Here's quite a meaty leg:
Also, there's a lotta little bones (this is two frogs-worth) so if you want to get the most out of it you have to get your hands dirty:
SandwichShortOfAPicnic
Forum GOD!
Want!
SandwichShortOfAPicnic
Forum GOD!
I didn’t get around to eating the sweetcorn, coconut, chilli soup yesterday but have today 
The accompanying black sesame chicken.
For a long time I didn’t realise how well velveting the chicken made the sesame seeds stick.
Before I started velveting, the chicken would shrink and a lot of the sesame seeds would pop off.
Now the shrinkage is minimal and all of the coating stays well adhered (with the bonus of very juicy chicken).
I know most of you are seasoned cooks and will know about velveting but I took me a while to discover how well coatings adhere when you do it, so thought I’d share.
Here they are just placed in the pan.
And another pic after I removed the chicken with tongs.
Only about 6 sesame seeds left behind, much nicer to eat and clean up after
The accompanying black sesame chicken.
For a long time I didn’t realise how well velveting the chicken made the sesame seeds stick.
Before I started velveting, the chicken would shrink and a lot of the sesame seeds would pop off.
Now the shrinkage is minimal and all of the coating stays well adhered (with the bonus of very juicy chicken).
I know most of you are seasoned cooks and will know about velveting but I took me a while to discover how well coatings adhere when you do it, so thought I’d share.
Here they are just placed in the pan.
And another pic after I removed the chicken with tongs.
Only about 6 sesame seeds left behind, much nicer to eat and clean up after
Barriehie
Guru
Too many snakes! Was it another spitting Cobra?
Barriehie
Guru
Don't forget to air fry before boiling!!!
Barriehie
Guru
You can just wipe it out and done!I didn’t get around to eating the sweetcorn, coconut, chilli soup yesterday but have today
The accompanying black sesame chicken.
View attachment 128812
For a long time I didn’t realise how well velveting the chicken made the sesame seeds stick.
Before I started velveting, the chicken would shrink and a lot of the sesame seeds would pop off.
Now the shrinkage is minimal and all of the coating stays well adhered (with the bonus of very juicy chicken).
I know most of you are seasoned cooks and will know about velveting but I took me a while to discover how well coatings adhere when you do it, so thought I’d share.
Here they are just placed in the pan.
View attachment 128814
And another pic after I removed the chicken with tongs.
View attachment 128815
Only about 6 sesame seeds left behind, much nicer to eat and clean up after
SandwichShortOfAPicnic
Forum GOD!
Get thee behind me satan!You can just wipe it out and done!
I’m not a wiper outer, I’m a 75c (170f) dishwasherer