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

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kaneohegirlinaz said:
Try an Asian Market, that's where I get mine and freeze them


In Hawaii, our life-time neighbor two doors down had a permanent IMU (E-Moo) aka Hawaiian Underground pit oven.
The family would fire that baby up maybe once a quarter and the neighbors had an open invitation to bring over whatever they wanted to cook in it.
IMU cooked Ham, Turkey, Chicken and all assortment of Vegetables are spectacular cooked this way!
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Was your neighbor's name Germaine?
:laugh:
 
I dug out the old nickel plated Griswold No 10 to see if I liked it for frying wings.
I did. Should have done it years ago. The deep sides were a big plus. As was the large surface area. I was able to cook all 13 wings at one time.
IMG_5810.jpg


I just use Sweet Baby Ray's Buffalo sauce. Not quite as hot as mixing Frank's and butter. And you don't need to worry about it separating.
IMG_5812.jpg


These went fast. Then I got the rest :)
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PAcanis said:
No idea.
I'll fill it with water tomorrow after I clean it and let you know.
I'm guessing 4-1/2. Maybe 5. It's big. High dome lid, too.
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I have a 5 quart cast iron Dutch oven. Is yours a frying pan or a Dutch oven?

From Google

A Griswold No. 10 cast iron pot (specifically a
Dutch oven or kettle) typically holds 8 quarts.
Google Search
 
Had a doctor's appointment this morning my parents took me to, then we stopped at this awesome Arabic food market and I got some stuff to make shawarmas 🥙 delicious 🤤 I could have spent hours in that market. The smells, the different foods, so nice.
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My studies are part-time for the next 12 academic weeks, so I have had chance to cook again.

Yesterday I made the stock for this soup (using daikon and seaweed for the first time (I've used seaweed sheets for nori before, but not kelp in a stock). It used a lot of veg and i have to say i hated throwing away all those used vegetables. Too much onion in it to give to the chooks, plus little left in the way of nutrients after a 3hr simmer.

I am not enamoured with the colour of my stock or the lack of clarity, but once the stock was added to the vegetables for the soup, it tasted great. Handy given the other 20 cups of it in the freezer!

I added juillened tofu to the leek and potato soup from my new Korean cookbook. We both liked it. We're also both thinking that it doesn't need the potatoes really with the addition of the tofu. Potatoes were involved in making the stock as well. So next time, I'll leave them out. They're more comfort food and empty calories for me on the diet.

I accidentally overcooked it, forgot the need to reheat and the it will cook whilst it cools down... but we'll make it again.

20251105_180018.jpg


Now what to do with the rest of the daikon tubber?
 
SatNavSaysStraightOn said:
My studies are part-time for the next 12 academic weeks, so I have had chance to cook again.

Yesterday I made the stock for this soup (using daikon and seaweed for the first time (I've used seaweed sheets for nori before, but not kelp in a stock). It used a lot of veg and i have to say i hated throwing away all those used vegetables. Too much onion in it to give to the chooks, plus little left in the way of nutrients after a 3hr simmer.

I am not enamoured with the colour of my stock or the lack of clarity, but once the stock was added to the vegetables for the soup, it tasted great. Handy given the other 20 cups of it in the freezer!

I added juillened tofu to the leek and potato soup from my new Korean cookbook. We both liked it. We're also both thinking that it doesn't need the potatoes really with the addition of the tofu. Potatoes were involved in making the stock as well. So next time, I'll leave them out. They're more comfort food and empty calories for me on the diet.

I accidentally overcooked it, forgot the need to reheat and the it will cook whilst it cools down... but we'll make it again.

View attachment 136157

Now what to do with the rest of the daikon tubber?
Click to expand...
Daikon & carrot pickle?
 
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