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

Cooked carrots I wouldn't touch as a kid. Then I discovered slow cooker pot roast.
I put the carrots and the onions in their own spot on the plate and put a copious amount of butter on them to melt.
Goes right down ;)

And I love them in stews.
 
I got invited to a thanksgiving dinner couple years ago
Couldn't believe the amount of food.
We couldn't finish. We were 12+, host said at home, that would just be enough for the family of 5.
Mind you, it was 35-40 °C and we were more interested in the beer than the food
We had some issues understanding the pumpkin with marsmellow.....
Pumpkin is for savoury stuff, marshmellows for kids to put on a stick over fire
 
badjak said:
I got invited to a thanksgiving dinner couple years ago
Couldn't believe the amount of food.
We couldn't finish. We were 12+, host said at home, that would just be enough for the family of 5.
Mind you, it was 35-40 °C and we were more interested in the beer than the food
We had some issues understanding the pumpkin with marsmellow.....
Pumpkin is for savoury stuff, marshmellows for kids to put on a stick over fire
Click to expand...
Oh it gets worse. At Easter they have these candies called "Peeps" that are made totally out of marshmallows in animal shapes. And they are sickeningly sweet. My mom used to buy them for us along with the chocolate bunnies and eggs, and I just couldn't stand the Peeps.


Edited to add that Thanksgiving is awesome because of all the leftovers. There are turkey sandwiches, soups, tetrazzini, etc. for days.
 
Oh yeah, and I don't know where all the moderators are today, but we are going to be in so much trouble. Especially me!

Okay so I finally got around to eating my breakfast (it's almost 2pm here) and it's shrimp with a lemon butter garlic and parmesan topping, wild rice, and broccoli. It's just as delicious as it was a couple days ago when I first made it.
 
Making waffles now for tomorrow's breakfast and some for the freezer.
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PAcanis said:
Cooked carrots I wouldn't touch as a kid. Then I discovered slow cooker pot roast.
I put the carrots and the onions in their own spot on the plate and put a copious amount of butter on them to melt.
Goes right down ;)

And I love them in stews.
Click to expand...

I have a new love of carrots as well. We buy from farmers gate. The taste is so different. I roast as well in.a roast.
If I have baby carrots 🥕 I cook then drain then put a chunk of butter with juice and zest of an orange..sooo good.

Russ
 
PAcanis said:
My first attempt at steak au poivre.

Not a total failure, as the pepper crust was intact and the bottom had a nice sear. And overall it was delicious and tender. But my sauce would not thicken. And I wasn't in the mood to make a slurry as a quick fix. The sauce was tasty, but thin. And ran all over the steak and hid the crust :(

Stirring the sauce and playing with the heat let the steak get away from me about 7 degrees, but I prefer pink over red anyway. Still, with the pepper flavoring, I was shooting for a bit more rare.

Never having had it before, I was surprised at how the pepper did not overtake things. I guess the searing/roasting tames the peppercorns?

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View attachment 134512
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This looks great. Steak Au poivre always confused me because everything I have read about cooking says not to put pepper on high heat because it can burn, yet the steak requires a sear with pepper on it.
 
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