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

[SandwichShortOfAPicnic]

Cilantro, scallions, chives?

Oh yes for sure

 

[SandwichShortOfAPicnic]

Maybe we need a ramen thread cos I can’t t think we could possibly need another egg one

 

[JAS_OH1]

Maybe we need a ramen thread cos I can’t t think we could possibly need another egg one

I've got nothing to contribute to a ramen thread.

 

[SandwichShortOfAPicnic]

I've got nothing to contribute to a ramen thread.

Not a fan?

 

[JAS_OH1]

Not a fan?

I'd eat it. Not something I crave though.

 

[Barriehie]

I'd eat it. Not something I crave though.

Don't you make noodles, from scratch?

 

[rascal]

So today I made some more samosas and some gulab jamun, for a tasting dinner on Wednesday at a local golf club. Since they've both labour-intensive, I decided to make them right now. Give me more time for the proteins tomorrow or the day after

I like to make a start early as well..my wife always says leave it til tomorrow.
It's alright for her to say that im the one cooking .it breaks the meals up.

Russ

 

[PAcanis]

Rough day today between the new computer, my septic, and the new pup (think she has a UTI), so I'm throwing something together quick.

I've got a can of Campbell's Homestyle tomato soup simmering in a pot with some pasta shells and fresh basil. A large amount of Pecorino Romano is going in towards the end. Which is right about now I'm guessing.

Fingers crossed.

 

[JAS_OH1]

Don't you make noodles, from scratch?

Yes, but I wouldn't make ramen with them or use them in any Asian dishes.

 

[rascal]

I bought fish n chips last night. I ordered an extra piece of fish for lunch today. It was really good. My wife's bringing left over pizza for tea tonight.

Russ

 

[JAS_OH1]

Yes, but I wouldn't make ramen with them or use them in any Asian dishes.

I was just reading recipes for ramen noodles and they have baking soda in them and it's a drier, stiffer dough. One recipe also called for high protein flour and vital wheat gluten. I make sourdough pasta with semolina and it also has olive oil in it (no baking soda). I would think it would not be suitable for ramen. I do use it in my homemade chicken soup but I only add it right before serving because the noodles will get soggy. It's completely the wrong noodle for ramen.

I prefer rice-based Asian dishes. If someone served me ramen I'm sure I'd enjoy it, but if I was in a restaurant that served other things as well I'd lean towards something different.

 

[PAcanis]

Oh, and my impromptu belly filler was outstanding

 

[Gone Hiking]

Chicken Normandy tonight.

 

[karadekoolaid]

Just got back from the club. We made 14 different dishes today and served them all to the guests for the Tasting Night. All approved with honours. Festival for 2 days next week, where we will be serving around 150-180 guests over two days. Magnificent, even if Venezuelans can't take lots of chiles!

 

[MypinchofItaly]

View attachment 135426

This was them, bagged up ready to go.
The shape of them upside down all smooth, round and dome shaped was nice to look at but I like the crown the clingfilm gave to the top too. Best shape poached egg I’ve had yet.

God save the clingfilm