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

Smoked some ribs and baked some Sourdough krusty rolls.
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SandwichShortOfAPicnic said:
Didn’t ’cook it’ today but some assembly work for the emergency pannier food.
A couple of @vernplum’s YOU *LAAAAAG noodles and a couple of rice pots vacuum packed to take up less space. Let’s hope that emergency food stays in the pannier 😂
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Almost without fail when travelling Mr SSOAP will say he fancies marmalade and do I have any marmalade?
Of course I don’t carry a jar of marmalade and even if I did mayonnaise is the only bread friendly grease in the pannier. Mayonnaise and marmalade, yum yum 🤮 😂

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I realised that what with ghee being stored at ambient temperature and surviving in Indian sun providing I could portion it up and seal it would be safe in my pannier.
I bought a brand that tends to be more solid and I tried a thin spread on a piece of bread in place of butter and unsurprisingly it worked well.
Used a small icecream scoop, froze the balls and vacuum sealed them.
Bet Mr SSOAP doesn’t ask me this time 😂
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Have you tried the 'new improved' Lost The Pot noodles? I was quite excited when this range was launched as they'd take up much less space in my luggage ferrying them from the UK to Singapore so I bought a few packs of the Roast Chicken and the Cheese and Tomato ones. They were utterly awful and I was quite disappointed.

Unilever apparently realised they were crap and relaunched them a few years back with more flavour, but I haven't tried them since. Perhaps I should give them another go.

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vernplum said:
Have you tried the 'new improved' Lost The Pot noodles? I was quite excited when this range was launched as they'd take up much less space in my luggage ferrying them from the UK to Singapore so I bought a few packs of the Roast Chicken and the Cheese and Tomato ones. They were utterly awful and I was quite disappointed.

Unilever apparently realised they were crap and relaunched them a few years back with more flavour, but I haven't tried them since. Perhaps I should give them another go.

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I haven’t because the only guaranteed heat source I have when moving about is a kettle and those require a pan.
I’ve bought Mr SSOAP many varieties of those type of noodles in he past and essentially as soon as it gets more complicated than boil kettle and pour he doesn’t make them for himself 😂

Just had a quick look at the reviews on Waitrose, Sainsburys and Tescos. They seem to score very well. Might be worth a go 🤷‍♀️

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Even Waitrose with its hardcore food snobs are rating it well!
Might test them out on Mr SSOAP 👍
 
Yesterday’s roast chicken (with lovely clean cuts courtesy of the Dragon Riot scissors) during a pan rotation (due to the back of the oven being hotter) and it’s almost done.
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I often brine poultry (or buy it brined) but used a different concoction on this.
I looked at it and thought “Thats a lot of lemon for that amount of water” but tried it anyway.
It’s very good. I think perhaps all that lemon penetrates the chicken more than usual, perhaps the altered pH does it’s magic. Will be great for retaining moisture when smoking too.

Anyway if you like brined chicken this is definitely a brine worth trying -
Chicken Brine - for the juiciest roast chicken of your life! I replaced some of the water with ice for a much faster prep 👍
Warning this brine makes it cook a lot faster than usual.

The Wings didn’t make it back into the oven though or into the dogs as planned, they were cooks perks and so goooood 🤤 😂
 
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oldjanie said:
Homemade white bread toast with way too much fake wasabi. Why are the strengths different?
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I never thought about the strengths but search engine says, and they all make sense:

Wasabi has different strengths primarily due to variations in its chemical composition, growing conditions, and preparation methods. Here are some key factors that contribute to the differences in wasabi strength:

1. **Chemical Compounds**: The pungency of wasabi comes from compounds called isothiocyanates, which are released when the wasabi root is grated or crushed. The concentration of these compounds can vary between different wasabi plants, affecting their strength.

2. **Varietals**: There are different varieties of wasabi, with some being naturally stronger than others. The most common type used in sushi restaurants is often a hybrid or a different plant altogether, which may not have the same flavor profile as true wasabi (Wasabia japonica).

3. **Growing Conditions**: The environment in which wasabi is grown, including soil quality, water source, and climate, can influence its flavor and strength. Wasabi typically thrives in cool, shady, and moist conditions, and variations in these factors can lead to differences in the final product.

4. **Freshness**: Freshly grated wasabi tends to be more pungent than pre-prepared or powdered versions. As wasabi oxidizes and ages, its flavor and strength can diminish.

5. **Preparation**: The way wasabi is prepared and served can also affect its strength. For example, mixing wasabi with other ingredients (like soy sauce) can dilute its pungency.

These factors combined lead to the varying strengths of wasabi that you may experience in different dishes or products.
 
oldjanie said:
Homemade white bread toast with way too much fake wasabi. Why are the strengths different?
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Fake wasabi is probably mixed with cornflour, or rice powder, to dumb it down, which is why it's sort of weak.
When I was in London last year, I bought some of this: S & B Wasabi in a tube - best I've ever tried.
 
SandwichShortOfAPicnic said:
Lovely. Look forward to seeing the ribs 🍖
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Today was grill day with my new bbq! I wanted some smoke flavor and didn't buy any of those wood chips since we've got a huge hickory tree that came down two years ago. Been cutting of the larger pieces for firewood.
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The smaller ones were just waiting for me and the bbq grill. 😁
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Pippi ate both of her hotdogs...
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Barriehie said:
Today was grill day with my new bbq! I wanted some smoke flavor and didn't buy any of those wood chips since we've got a huge hickory tree that came down two years ago. Been cutting of the larger pieces for firewood.
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The smaller ones were just waiting for me and the bbq grill. 😁View attachment 129050
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Pippi ate both of her hotdogs...View attachment 129052View attachment 129053
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I thought Pippi was getting the chicken drumsticks?
 
Barriehie said:
Today was grill day with my new bbq! I wanted some smoke flavor and didn't buy any of those wood chips since we've got a huge hickory tree that came down two years ago. Been cutting of the larger pieces for firewood.
View attachment 129049

The smaller ones were just waiting for me and the bbq grill. 😁View attachment 129050
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Pippi ate both of her hotdogs...View attachment 129052View attachment 129053
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Nice. Handy to have such a supply of free would too.
I bet Pippi’s having the time of her life!
 
badjak said:
I thought Pippi was getting the chicken drumsticks?
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She is. She's getting the plain one. The hotdogs were an after thought and it's a new brand of chicken ones. I switch up the brands every month or she gets tired of eating them. Good thing is she doesn't like beef ones so I'm off the hook on those pricey beggars!
 
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