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

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medtran49 said:
A 1-pot meal, cheesy andouille and chicken pasta. The pasta went in with everything else. No pic because it was a plain casserole type thing.
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I would have liked to see it :)
What kind of pasta did you use? I'll draw a picture in my mind ;)
 
Windigo said:
I wouldn't mind hunting but it's not allowed here. I can buy deer meat from a specialist butcher in november and december, the only seasons of the year where the Dutch are a little less frugal.
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Hunting season, for firearms, opened here on Oct. 18 and will run through the middle of January.

Here's right out my living room window...
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The driveway...
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Going up the hill...
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I've about 10 lbs. left in the freezer from last year.
 
Barriehie said:
Hunting season, for firearms, opened here on Oct. 18 and will run through the middle of January.

Here's right out my living room window...View attachment 136435

The driveway...View attachment 136436

Going up the hill...View attachment 136437

I've about 10 lbs. left in the freezer from last year.
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That’s great, as organic as it gets!

Unfortunately I live in the middle of a country that's becoming more like one big city and has very little nature left. Definitely have never seen a deer up this close outside a petting zoo!
 
Whoever invented pork chops for breakfast is a genius. They went so well with eggs, and I was right about that sourdough I bought. It toasted perfectly, and the butter and egg yolk seeping into the crumb was amazing. I was gonna take a picture, but I ate it instead because it looked so good. If you want to blame someone, blame Morning Glory, not sure why, it just feels like their turn. 🙃
 
Wood-fired Pizza from Puppatella
Internationally Certified Authentic
Pupatella is proud to be awarded the Verace Pizza Association certification, which defines true Neapolitan pizza from the Assozione Verace Pizza Napoletana (AVPN).

This legal Italian entity defines what true Neapolitan Pizza is, and ensure that each certified pizzeria observes strict traditional Neapolitan pizza making rules.

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Puggles said:
The Brussels sprouts are pan fried for color
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I'm curious. I've seen several distinguished members preparing sprouts, where they're browned,sometimes heavily browned, on the outside. Does this add to the flavour/cut the bitterness of the sprouts?
I ask because I like mine green. If I sauté them, they might just take on a light fawn colour!
 
ThatDude said:
nternationally Certified Authentic
Pupatella is proud to be awarded the Verace Pizza Association certification, which defines true Neapolitan pizza from the Assozione Verace Pizza Napoletana (AVPN).
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...And I'd imagine that there are very few ingredients go on to the pizza.
I went to 2 certified Neapolitan pizza houses in London last year: Santa Maria, in the Fulham Rd, and Kalo, which is just off Trafalgar Square. THIN pizza but the crust puffs up hugely, few ingredients (maybe 3 or 4) and it takes about 3 minutes to cook in a 700F pizza oven.
I thought they were delicious. No struggling over a huge 2" thick slab of bread slathered with 45 different things on top, but everyone to their own. It's a totally different "pizza" to what we're probably all used to.
 
karadekoolaid said:
I'm curious. I've seen several distinguished members preparing sprouts, where they're browned,sometimes heavily browned, on the outside. Does this add to the flavour/cut the bitterness of the sprouts?
I ask because I like mine green. If I sauté them, they might just take on a light fawn colour!
Click to expand...

Well, I'm certainly not a distinguished member, but sauteing a halved sprout a bit gives it a wonderful flavor. Just like browning meat.
 
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