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

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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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.
 
MrsT requested what’s quickly becoming “the usual” for Sunday nights:

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rascal said:
I love creamed corn 🌽 fritters. Served with splash Worcester sauce. Don't knock until you try. 😆

Russ
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I think you probably don't know this, but American style creamed corn often has sugar added to it. Lots. I would likely enjoy creamed corn fritters just fine, especially if you made them, as long as you don't dump a buttload of sugar in them!
 
rascal said:
What's Nola style please?

Russ
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New Orleans, Louisiana. LA is abbreviation for Louisiana, so NOLA.

Barely cooked oysters, and I mean just barely, just enough for them to start plumping, with a compound butter of garlic, green onions, creole seasoning, thyme, a touch of worchestershire, some lemon juice, salt and pepper.
 
JAS_OH1 said:
I think you probably don't know this, but American style creamed corn often has sugar added to it. Lots. I would likely enjoy creamed corn fritters just fine, especially if you made them, as long as you don't dump a buttload of sugar in them!
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Mine are corn bit diced onion and some small bits of bacon flour and egg

Russ
 
medtran49 said:
New Orleans, Louisiana. LA is abbreviation for Louisiana, so NOLA.

Barely cooked oysters, and I mean just barely, just enough for them to start plumping, with a compound butter of garlic, green onions, creole seasoning, thyme, a touch of worchestershire, some lemon juice, salt and pepper.
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I should have worked that out. I know most of your states by the 2 letter states.
Im testing my wife at the moment.
She hasn't got RI Rhode Island yet.. lol

Russ
 
I love sweet potatoes.
I'm not adverse to a marshmallow or two, although I'd rather have Turkish delight.
The two of them together, however, is like apple pie with anchovies, or vanilla ice cream with ginger & garlic pickle.
I utterly respect your love of this weird combination, however. :D :D :D
 
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