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

Lasagne.
Forgot to take a pic but it was one of my better ones.
I found a way to use gluten free lasagne sheets in their uncooked state which is a huge boon because GF lasagne sheets are a swine to pre-cook, before this each sheet had to be cooked individually, not even two in a pan or they stick together. And because the process was slow you’d have to oil the sheets you’d cooked first to stop them gluing themselves to the work surface.

But Nagi from Recipe tin eats in her one pan lasagne uses a jar of tomato pasta sauce alongside her main filling.
She puts a thin layer of pasta sauce on the dry sheet before the ragu.
It’s just wet enough that the sheet cooks to a good texture, tastes good and works an absolute treat.
 
By far my best looking Sourdough krusty rolls to date. 🧡 Very happy with this batch.
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karadekoolaid said:
It's too early to eat yet - barely 8.15.
Trip to the market yes

Why would you want to add gravy to mask the flavours? :laugh: :laugh: :laugh: :laugh:
{ Yeah, I know - my dad was the same)
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I see your point, but I would use it to add flavor, not cover up. Use like an Au Jus. There to enhance, but not be a "requirement". That might be a bad example, as I have been banned from restaurants for drinking Au Jus like a beverage.
 
kaneohegirlinaz said:
Had dinner (last night, October 31 here in Cowboyville Arizona) at Mr & Mrs Next Door Neighbors.
Grilled Pork loin, Zucchini Gratin, a lovely "bagged" Salad and Garlic Texas Toast.
Very tasty
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Is that a place?:)

The Late Night Gourmet said:
This is a pork ragout pappardelle, with the Bork braised in red wine.
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medtran49 said:
Garlic and herb marinated pork tenderloin, roasted potatoes, and a green and yellow squash casserole.
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Loads of pork going on :) Same here :)

Autumn supper. Pork tenderloin braised in white wine (with French care package goodies - dried cepes, seasoned with melange persillade Ours fave french wild garlic dried herb mix) - along with braised red cabbage and super tart antonovka apples (that's a story) from the tree that almost didn't, this drought year.


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Puggles said:
NO GRAVY!?😭
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karadekoolaid said:
Why would you want to add gravy to mask the flavours? :laugh: :laugh: :laugh: :laugh:
{ Yeah, I know - my dad was the same)
Click to expand...

Puggles said:
I see your point, but I would use it to add flavor, not cover up. Use like an Au Jus. There to enhance, but not be a "requirement". That might be a bad example, as I have been banned from restaurants for drinking Au Jus like a beverage.
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Not everything needs gravy. It was nice and moist, and the marinade gave it a nice flavor. Besides that, it didn't exude enough fat/liquid even if I had wanted gravy.
 
Puggles said:
I see your point, but I would use it to add flavor, not cover up. Use like an Au Jus. There to enhance, but not be a "requirement". That might be a bad example, as I have been banned from restaurants for drinking Au Jus like a beverage.
Click to expand...
Yep, my family slurps the fresh tomato juice and mayonnaise from the salad bowl...
 
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