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

Barriehie said:
Some lunches for Pippi's groomer girls:

Two chicken quesadilla plates.View attachment 134378

Four red beans and rice. Breads was on the side and they also got a chocolate cake with M&Ms in it...View attachment 134379
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Oops, forgot the Creole seasoned bread for the rice and beans plates.
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CookieMonster said:
eggplant parm last night
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Interesting that in the US, you always dip the eggplant in egg and breadcrumbs before finishing the dish.
I either grill mine, or bake them in the oven; then they go in naked with alternate layers of tomato sauce and mozzarella, and are topped with breadcrumbs and Parmesan cheese.
 
karadekoolaid said:
Interesting that in the US, you always dip the eggplant in egg and breadcrumbs before finishing the dish.
I either grill mine, or bake them in the oven; then they go in naked with alternate layers of tomato sauce and mozzarella, and are topped with breadcrumbs and Parmesan cheese.
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I fairly sure "always" would be a stretch - an Italian heritage neighbor diced the eggplant, laid provolone over that, sauce over that . . .
sometimes I just do a seasoned flour dredge, sometimes egg+seasoned flour, sometimes 2x egg+seasoned flour.
 
I'm having teriyaki wings. Sort of.
I did a taste test of the teriyaki sauce I picked up with the wings... figuring I couldn't go wrong with Kikkoman's... and it was kind of bland.
Nothing some Sriracha won't perk up. I just hope it doesn't erase the teriyaki entirely.
 
PAcanis said:
I'm having teriyaki wings. Sort of.
I did a taste test of the teriyaki sauce I picked up with the wings... figuring I couldn't go wrong with Kikkoman's... and it was kind of bland.
Nothing some Sriracha won't perk up. I just hope it doesn't erase the teriyaki entirely.
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Kikkoman is corporately cheap when it comes to their products. They're driven more by their product availability than by quality and I get it. It's what most of us can get if not near an actual Asian store with authentic products. I've taken their teriyaki sauce and in a pot tasted my way to a passable sauce by adding some vinegar, brown sugar, honey, and a bit of cornstarch to thicken it up. A bit of ginger and garlic helps too.

Give it a whirl!
 
Barriehie said:
Kikkoman is corporately cheap when it comes to their products. They're driven more by their product availability than by quality and I get it. It's what most of us can get if not near an actual Asian store with authentic products. I've taken their teriyaki sauce and in a pot tasted my way to a passable sauce by adding some vinegar, brown sugar, honey, and a bit of cornstarch to thicken it up. A bit of ginger and garlic helps too.

Give it a whirl!
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I can't exactly remember what the other brand I got at the town store was. Just that it had the word Harbor in it.

But these wings have sailed :)
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They've already been rolled over once to wet the other side.

But I have a bottle left. Maybe I'll remember this conversation and try jazzing it up to retain the teriyaki flavor when I use it.

Thanks for the input 👍
 
PAcanis said:
Actually, upon further thought, some honey drizzled on top should give them that stickiness I'm after.
That won't be hard to insert.
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A trick I learned in Hawaii: if you're grilled or broiling the protein, when they're just about done, brush them on both sides, lightly, with honey... that'll create that nice glaze and just a kiss of sweetness. I do that with my homemade Char Siu. I like that char (get it? :laugh: ) it gives.
 
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