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

medtran49 said:
I have used a peeler for years, especially for things like Cesar salad, although it's difficult to get uniform slices, but recently bought this, What did you cook or eat today (August 2025)? , after SSOP's post. Yes, it's a bit pricy, but makes lovely uniform ribbons/curls. Haven't tried it on chocolate yet, but I bet it will make lovely delicate curls for garnish.
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I use the top edge of my microplane to get slivers. It happened by accident once, and I liked the nice wide ribbon. Don't do it often, but when I want shaved cheese ribbons, that's what I do.
 
First time purchase. Was going to have for dinner but still don't feel so great. So it may be breakfast or lunch. Hope it's good. Probably won't be able to taste much. That may be a good thing. LOL

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medtran49 said:
I have used a peeler for years, especially for things like Cesar salad, although it's difficult to get uniform slices, but recently bought this, What did you cook or eat today (August 2025)? , after SSOP's post. Yes, it's a bit pricy, but makes lovely uniform ribbons/curls. Haven't tried it on chocolate yet, but I bet it will make lovely delicate curls for garnish.
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I literally just revelled in using it for today’s lunch.
Too tired to cook a full roast and had a lot of leftover lamb so I pie’d it. I was grating away thinking I just love this grater! 😂

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Vegan cheese that doesn’t melt but does crisp nicely.

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Had it with the above bubble n squeak made with chopped up leftover onion bhaji’s, veggie samosa’s, curry spiced potatoes and mash carrot n swede 😋
Best bubble n squeak I’ve had, Indian spices are king!
 
karadekoolaid said:
God I love those things!
In Venezuela, there's a mild controversy over whether you should add a touch of sugar to the beans, or not.
I'm in the "add" camp.
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Barriehie said:
I go with bacon ends and pieces. 🤤
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Craig almost always makes our black beans. Don't know why, but they don't come out tasting right for me, even when I follow the recipe. It's a cheat recipe using canned beans from the same cookbook, Cuban born author, the ropa vieja recipe is from, as well as several others we love. She does give a from scratch recipe, but we like the cheat recipe so much we rarely bother.

Recipe - Craig's reefers

No sugar, other than natural sugars from veges, and no bacon.
 
msmofet said:
I use the top edge of my microplane to get slivers. It happened by accident once, and I liked the nice wide ribbon. Don't do it often, but when I want shaved cheese ribbons, that's what I do.
Click to expand...
I noticed that my microplane is kind of sharp at the flat end, maybe that is what it is used for, to make ribbons? I have tried it and had poor control over the thickness of the pieces. maybe I'm just stupid and am doing it wrong. I really like the veggie peeler method. I have way more control, plus I have a really good veggie peeler, so much so that I actually look forward to peeling with it.
 
Puggles said:
I noticed that my microplane is kind of sharp at the flat end, maybe that is what it is used for, to make ribbons? I have tried it and had poor control over the thickness of the pieces. maybe I'm just stupid and am doing it wrong. I really like the veggie peeler method. I have way more control, plus I have a really good veggie peeler, so much so that I actually look forward to peeling with it.
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I have OXO straight and the Y shaped ones. I like them.
 
medtran49 said:
Craig almost always makes our black beans. Don't know why, but they don't come out tasting right for me, even when I follow the recipe. It's a cheat recipe using canned beans from the same cookbook, Cuban born author, the ropa vieja recipe is from, as well as several others we love. She does give a from scratch recipe, but we like the cheat recipe so much we rarely bother.

Recipe - Craig's reefers

No sugar, other than natural sugars from veges, and no bacon.
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I've got canned beans for when the power goes out but I'll usually always start with dried ones from the bag.
 
SandwichShortOfAPicnic said:
Interesting. Is this left over turkey? I’m thinking some spring onion on top there would be good.
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Yes, leftover dark meat. I made the broth for the gravy with homemade bouillon and added in the bits since they were kind of dry. Roux was a darkish blond and bang, there's lunch.

No spring onions in the yard ATM and I'm not giving Walmart another $1. 😁
 
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