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

I just started my waffle batter about an hour ago. I am making waffles later today, most of which will go in the freezer, but I will leave out enough for our breakfast for tomorrow--a quick and easy breakfast before we fly out!

Not sure what I will have for breakfast. It's not even 11 a.m. here, so rather early to be thinking about breakfast, but I am thinking maybe leftover sausage and pepperoni pizza. Or maybe a bowl of lima beans. IDK yet, still drinking tea and haven't even gotten to coffee yet!
 
Teriyaki & sesame chicken, edamame, mango and cucumber pokebowl
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Gone Hiking said:
Some things from this week. (I can't get pics to load right from Imgur for some reason, so I'll try uploading them.)

NY Strip steaks with Sauce Espagnole, and sauteed garlic green beans with bacon and roasted mushrooms.
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Seaweed stuffed sea scallops with a fish stock reduction, beech mushrooms, and sliced cucumber.
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Grilled shrimp with pommes boulangère.
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Smoked brisket chili finishing up right up.
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Nice platings!
 
PAcanis said:
I must have cooked that down 20 minutes after bringing to a bubbling simmer and it just wasn't thickening. So by then I just said close enough, lol.

Next time (I should have bought another filet at half price. dang it.) I'm going to halve the chicken broth. Or reduce it before adding the cream.
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I'd have let that sauce simmer for a while longer, and used beef, instead of chicken stock. It should thicken up with the cream. I see no need for a roux.
 
karadekoolaid said:
I'd have let that sauce simmer for a while longer, and used beef, instead of chicken stock. It should thicken up with the cream. I see no need for a roux.
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I had to make an executive decision.
The steak was already over my target temp when I took it out of the oven. And I didn't want to let it rest longer than five minutes.

I can always practice the sauce again on a rib-eye or strip.
 
karadekoolaid said:
I'd have let that sauce simmer for a while longer, and used beef, instead of chicken stock. It should thicken up with the cream. I see no need for a roux.
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I was thinking the same thing about the beef broth, and I just don't like thickeners like flour and cornstarch, although I do use that occasionally for a gravy. But a sauce like this one, cream should be good enough.
PAcanis said:
I had to make an executive decision.
The steak was already over my target temp when I took it out of the oven. And I didn't want to let it rest longer than five minutes.

I can always practice the sauce again on a rib-eye or strip.
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Yeah, you definitely don't want to overcook a nice steak, especially with the cost of beef these days. And yes you should have gotten a second steak at half price, LOL!
 
JAS_OH1 said:
I just started my waffle batter about an hour ago. I am making waffles later today, most of which will go in the freezer, but I will leave out enough for our breakfast for tomorrow--a quick and easy breakfast before we fly out!

Not sure what I will have for breakfast. It's not even 11 a.m. here, so rather early to be thinking about breakfast, but I am thinking maybe leftover sausage and pepperoni pizza. Or maybe a bowl of lima beans. IDK yet, still drinking tea and haven't even gotten to coffee yet!
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Lima beans and ketchup!
 
PAcanis said:
He had me at lima beans :eek:
With ketchup I might actually be able to eat them :laugh:
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I love Lima beans, but there are so many foods I can't stand that other people love I guess it makes sense. Hate sweet potatoes, cooked carrots (unless in a soup), yams, sweet squashes, liver and other offal (it's awful), eggplant...oh there's a lot more, and you will find out in time because I whine about it pretty often!
PAcanis said:
Never got a taste for lima beans. Even when made into baked beans.
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I hate baked beans, LOL!
 
I never had a taste for sweet potatoes either. To sweet.
Maybe if they are cubed, and roasted with olive oil and chili powder.
Then topped with the same including lime juice and cilantro.
 
PAcanis said:
I never had a taste for sweet potatoes either. To sweet.
Maybe if they are cubed, and roasted with olive oil and chili powder.
Then topped with the same including lime juice and cilantro.
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I've tried sweet potato fries with lots of salt and pepper and they were meh. But you and badjak had some good savory ideas. I do think that with me, it's the beta carotene. I don't like pumpkin for the same reason, as well as the squashes, etc. Cooked carrots have to be diced very small in a soup and cooked until they have no flavor other than what was infused by the broth and other ingredients.
 
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