SandwichShortOfAPicnic
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Good idea!
What did you cook or eat today? (October 2025)
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Barriehie
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This could double in the Kitchen Fails thread. I went to make my boudin balls to bread and fry but even with my largest die in the grinder it came out more like a pâté. 
Totally wrong texture thing even though they look okay. My repurpose I think will be to flatten them, bread and fry, and serve on a crostini with some caramelized onion.
Started with this medley of pork, seasoned rice, roasted bell peppers, parsley, garlic, white pepper, green onions, and salt.
Ground and made these.
Breaded and fried came out like this.
Tastes great just the wrong mouth feel.
Totally wrong texture thing even though they look okay. My repurpose I think will be to flatten them, bread and fry, and serve on a crostini with some caramelized onion.Started with this medley of pork, seasoned rice, roasted bell peppers, parsley, garlic, white pepper, green onions, and salt.
Ground and made these.
Breaded and fried came out like this.
Tastes great just the wrong mouth feel.
This could double in the Kitchen Fails thread. I went to make my boudin balls to bread and fry but even with my largest die in the grinder it came out more like a pâté.
Started with this medley of pork, seasoned rice, roasted bell peppers, parsley, garlic, white pepper, green onions, and salt.View attachment 135267
Ground and made these.View attachment 135268
Breaded and fried came out like this.View attachment 135269
Tastes great just the wrong mouth feel.
They look good despite what you say.
Barriehie
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Thank you. They're just not right with the word sausage being in play.
I ordered some boudin sausage from a store in LA when I got my live crayfish years ago.
And the texture was very fine. Not the typical coarse rope sausage texture I am used to.
I assumed that was how they were supposed to be.
And the texture was very fine. Not the typical coarse rope sausage texture I am used to.
I assumed that was how they were supposed to be.
You're a busy bee!
Wife is still recovering from cataract surgery - she's absolutely fine, but the docs instructions mean she can't cook or bend down or do anything strenuous. Given that my son has to take lunch every day to his Gym, I thought it would be a good idea to prepare food in advance; something I rarely do.
Venezuelan black beans, with ají dulce (sweet chiles), which are basically comfort food over here and full of proteins, A pile of beans and rice and Bob's your uncle. Made enough for the week plus a tupperware full for the freezer.
Then I made something we know as "oriental meatballs", a family favourite.It's a basic meatball, but with ginger and garlic added, then cooked in a sauce which contains soy, sherry, vinegar and sugar, plus a splash of hot sauce.
I hadn't got any sherry (my time at university tutorials with sherry at 11am are far gone), but I did have sherry vinegar AND some Chinese rice wine ( about 150 proof) so that's what got dumped into the sauce.In all, 25 meatballs, so that should keep us company for a week. And the week is looking pretty busy right now.
Venezuelan black beans, with ají dulce (sweet chiles), which are basically comfort food over here and full of proteins, A pile of beans and rice and Bob's your uncle. Made enough for the week plus a tupperware full for the freezer.
Then I made something we know as "oriental meatballs", a family favourite.It's a basic meatball, but with ginger and garlic added, then cooked in a sauce which contains soy, sherry, vinegar and sugar, plus a splash of hot sauce.
I hadn't got any sherry (my time at university tutorials with sherry at 11am are far gone), but I did have sherry vinegar AND some Chinese rice wine ( about 150 proof) so that's what got dumped into the sauce.In all, 25 meatballs, so that should keep us company for a week. And the week is looking pretty busy right now.
The mayo will completely cover up any "dryness" from the yolks.Made egg mayo for later (although really it’s a significant amount of salad cream with a bit of mayo so it’s not too claggy). Another win for pressure cooking them. Although I think I need to drop the cooking time from 4 mins to 3 as I was bordering on the grey ferrous sulphide ring thing happening.
Little pic to show how nicely they peel after pressure cooking.
View attachment 135243 View attachment 135244
View attachment 135245 View attachment 135246
I find mashing eggs with a fork hard on the hands so I use an egg slicer and slice them in both directions, I don’t know why the way they look after that pleases me
Looking forward to having that
I love braunschweiger.
I'm boiling some water for some pasta.
I saw this pasta salad with bacon and chicken dish on youtube a little bit ago, and am going to make my version of it with what I have on hand.
I probably ought to start some croutons so I don't forget.
I saw this pasta salad with bacon and chicken dish on youtube a little bit ago, and am going to make my version of it with what I have on hand.
I probably ought to start some croutons so I don't forget.
JAS_OH1
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I wouldn't put the bacon in until serving. It gets soggy otherwise.