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

Teriyaki salmon with fried rice and three vegetable dumplings
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Went out last night to an Asian Bistro we'd never tried before. They had a nice selection on their happy hour menu so I ordered from that. Pork belly bao buns and beef bulgogi bao buns, 2 good size and stuffed full each, plus a shrimp tempura roll, of which half came home. Craig got a spicy tuna roll off HH menu and massaman curry from regular, sone of which came home. The sushi rolls were full size, not reduced like some HH food is. No pictures because I left my phone at home accidentally and Craig leaves his at home 99.9% of time. A little too far for takeout if we don't want to eat out, but if we're going to eat Asian out definitely will go back. Reasonable pricing too, above food plus 2 glasses of wine for me, $70.
 
Barriehie said:
These would probably work better for your needs: Egg poacher doodads...

Edit: I'd go with silicone. The SS ones will stick more.
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I’ve been down every egg poaching road there is including the silicone ones. The eggs still stick (so you need non-stick spray) and the lack of contact with the water means to me they don’t taste poached, particularly the top.

My favourite so far are these -

IMG_3807.jpeg

But the clingfilm method has advantages too. I think I just need a little practice at it.
 
There is a thread on canned chili elsewhere's... and I've never tried it straight up. I had only used it in a dip I make once in a great while. Well, I tried Wolf's several months ago and it wasn't bad.

A while back I saw Jack Link's on a shelf for $4. Yowza. Pricey. But surely the famous jerky maker could turn out a decent can of chili. Right? Wrong.
I knew I wasn't in for a treat when the smell wafted towards me when I popped the can. So it was no surprise there was an underlying flavor of something with each bite... 🤔
Decent chew/texture, but odd flavor. And I've had some pretty flavorful chilis.

But edible.
Jack Links chili1.jpg
 
SandwichShortOfAPicnic said:
I’ve been down every egg poaching road there is including the silicone ones. The eggs still stick (so you need non-stick spray) and the lack of contact with the water means to me they don’t taste poached, particularly the top.

My favourite so far are these -

View attachment 135454
But the clingfilm method has advantages too. I think I just need a little practice at it.
Click to expand...
Yeah, I don't like the idea of having to oil anything. Not because of calories, but it just doesn't seem right.
 
SandwichShortOfAPicnic said:
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.
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Works, doesn't it? :D:D:D
The oil on the clingfilm simply avoids the egg breaking up when you serve it. You only need a drop or two.
 
SandwichShortOfAPicnic said:
I’ve been down every egg poaching road there is including the silicone ones. The eggs still stick (so you need non-stick spray) and the lack of contact with the water means to me they don’t taste poached, particularly the top.

My favourite so far are these -

View attachment 135454
But the clingfilm method has advantages too. I think I just need a little practice at it.
Click to expand...
Bigger eggs...
 
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