rascal
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Nice hot cuppa on a wet miserable day.
28 deg c yesterday 8 deg c today.
And s few biscuits. Dunked of course.
Russ
28 deg c yesterday 8 deg c today.
And s few biscuits. Dunked of course.
Russ
What did you cook or eat today (November 2023)?
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msmofet
🌹 Still trying to get it right. 🤷♀️
Rib eyeTake a wild guess what I had today.
CD
rascal
Forum GOD!
Toikee ( new York accent)
Russ
Russ
Porchetta style turkey breast from either ATK or Cook's Country, Ina Garten's fennel/onion/gruyere/potato gratin, Craig's Brussel sprouts. Pecan pie for dessert later.
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Lunch
The avocados are very cheap at the moment, large and ripening nicely in 4 or 5 days of buying.
The avocados are very cheap at the moment, large and ripening nicely in 4 or 5 days of buying.
Aubergine curry with raisins.
Actually, aubergine and tofu chilli, with Heinz baked beans.
CD
Yorky
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Currently playing "spot the difference".
No carrots (because I didn't have any) and no potatoes (because they come later).
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And evening meal. It was cool enough to have the oven on today, so we took advantage of it and made a dish we both had been longing for since being back from the UK.
So Baked Persian Saffron Rice or Tahchin served with broccoli and peas.
I've served it turned out in the past, and know that this one was loose enough and the tahdig crispy enough to have turned out as well, but I held off and just scooped the rice out.
A previously made one that I did turn out.
And tonight's. This was stuffed with V2 mince (vegan) and fried onions, and included barberries. We both felt it needed a few more barberries. The 100g I used wasn't quite enough. I'll need to add to my notes to increase to 125g next time around. Plus a little more salt.
The rice was wonderfully soft and light, and there was a definite crunch to the tahdig.
So Baked Persian Saffron Rice or Tahchin served with broccoli and peas.
I've served it turned out in the past, and know that this one was loose enough and the tahdig crispy enough to have turned out as well, but I held off and just scooped the rice out.
And tonight's. This was stuffed with V2 mince (vegan) and fried onions, and included barberries. We both felt it needed a few more barberries. The 100g I used wasn't quite enough. I'll need to add to my notes to increase to 125g next time around. Plus a little more salt.
The rice was wonderfully soft and light, and there was a definite crunch to the tahdig.
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Really?
I seriously can't see a difference between those 2 photos. They even have the same time stamp.
Yorky
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Really?
Not those photos. I thought that you meant the previous chicken stew photos.
Those two appear to be the same. I'll check later.
[There are six images in total and I thought there were all with the ladle in different positions but I was wrong. This is another one.]
Last edited:
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Phew, thought I really was losing the plot there for a moment...Not those photos. I thought that you meant the previous chicken stew photos.
Those two appear to be the same. I'll check later.
Yorky
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I lost the plot many moons ago.
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