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

[Rocklobster]

Porchetta style pork loin. Potatoes Diaphanous. The bacon is smoked in the shop.

 

[kaneohegirlinaz]

Porchetta style pork loin. Potatoes Diaphanous. The bacon is smoked in the shop.
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I'll be right there and I'll bring the dessert ...

 

[kaneohegirlinaz]

Porchetta style pork loin. Potatoes Diaphanous. The bacon is smoked in the shop.
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I had to look that one up, but it sounds like my kind of side dish.
What's not to love, Potatoes, cream, garlic and did you use any cheese?

 

[Rocklobster]

I had to look that one up, but it sounds like my kind of side dish.
What's not to love, Potatoes, cream, garlic and did you use any cheese?

Yes. In between the layers and then some on top with about 15-20 minutes left.

 

[kaneohegirlinaz]

Yes. In between the layers and then some on top with about 15-20 minutes left.

What kind of Cheese did you use?

 

[PAcanis]

I got the base mixed up.
Coleslaw mix, green peppers, onions, carrots, bacon, chicken, Ranch dressing... and the shells.
Everything is chilling in the fridge.
I'll add the eggs and croutons on top of my serving. I'm not really a salad maker, but that should work.

 

[Barriehie]

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.

Family has brought some back from Dorignacs several times and it wasnt as fine as what I ended up with. Of course there're about as many recipes for boudin as there are people making it.


When I've made it like regular links it comes out like what's been purchased. Not sure, yet, what changed that outcome scenario.

 

[Rocklobster]

What kind of Cheese did you use?

Typically it is Gruyere, but I used some Irish cheddar that I had in the fridge.

 

[PAcanis]

oops. forgot the pic.

 

[Barriehie]

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.
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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.View attachment 135272View attachment 135273

I love black beans! They're full of protein and they cook fast!

 

[kaneohegirlinaz]

Typically it is Gruyere, but I used some Irish cheddar that I had in the fridge.

I'm going to try it, but just for myself, DH does not care for anything "creamy".

 

[pocofan]

Tonight grilled burgers. Fries and beans. Easy. Fairly quick

 

[PAcanis]

It was OK for salad.
I should have added some fries to it.

 

[karadekoolaid]

They're full of protein and they cook fast!

Yes to the first, no to the second. 1 hr 20 minutes before they were slightly soft, then another 20 minutes with the other ingredients.

 

[JAS_OH1]

Cooking up some seared tuna and we're just eating it off a shared plate with a side of wasabi and soy (not pictured). One tuna steak cooked and half gone. Horrible knife cut from terrible resort unit knives, lol. One more steak to cook. Eating slowly, kind of snacking on it really.