What did you cook or eat today (September 2025)?
- Thread starter TheSoloChef
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medtran49
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M
Mine too !!Speaking my language
Please do not have any heart attacks, but I made a pizza today. the same dough recipe I always use, but this time, I put it on a baking sheet pan (or whatever you call it), sprinkled some semolina on the bottom, baked the dough for 1 minute, took it out, put the topping on (sauce, mozz, pepperoni, artichokes) then baked it for another 8 minutes at max (which in my oven, is 550F).
Unbelievable. Incredible. Amazing.Delicious.
Don't know what I've been doing wrong for the past 40 years...
Unbelievable. Incredible. Amazing.Delicious.
Don't know what I've been doing wrong for the past 40 years...
SandwichShortOfAPicnic
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When he started with the Guanciale I was kinda on the noooo side of things, I thought fried cubed fat just doesn’t appeal to me, but by the end I was won over
SandwichShortOfAPicnic
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It seems that my OH had stumbled upon a way to make pasta crunchy.
We have a recipe for Broccoli and pasta soup that needs pasta and broccoli frying at the end. I don't get the broccoli, never have, but the pasta needed it unless you accepted it would be soggy. This is especially so with pulse pasta.
So when he finished the dish off on Sunday he cooked the pasta and then have the pasta a quick spray with coconut oil (usually we have a spray can of olive oil handy for the chooks, but they're on coconut oil at the moment.)
So he sprayed the pasta, tossed it in the sieve and bunged it in the airfryer for 8 minutes at 180°C, the time it takes for the broccoli to steam and low and behold the pasta is rather like croutons, instead. He's been practising each night... and it works at treat!
We have a recipe for Broccoli and pasta soup that needs pasta and broccoli frying at the end. I don't get the broccoli, never have, but the pasta needed it unless you accepted it would be soggy. This is especially so with pulse pasta.
So when he finished the dish off on Sunday he cooked the pasta and then have the pasta a quick spray with coconut oil (usually we have a spray can of olive oil handy for the chooks, but they're on coconut oil at the moment.)
So he sprayed the pasta, tossed it in the sieve and bunged it in the airfryer for 8 minutes at 180°C, the time it takes for the broccoli to steam and low and behold the pasta is rather like croutons, instead. He's been practising each night... and it works at treat!
Wow, give me the address now!
What did you think overall?
What did I think of it overall? It was mostly excellent and very good value by today's inflated standards. There were too many things to try though. Re: lobsters - yes you can eat as many as you want, but boiled and chilled does get a little one-note even with the variety of dips. When I was in Vietnam at the Sheraton Saigon, their lobster buffet had a multitude of preparations and you could also get them cooked to order any way you liked. Also, all the lamb (which you all know I love) was overcooked in all three of the dishes I had (roast, tandoori, rogan josh curry). Having said that in the context of everything else, I'd definitely rate it up there against some stiff global competition and we'll probably go again once our stomachs get back to normal size.
RISE, 10 Bayfront Avenue, Marina Bay Sands, Hotel Tower 1, Lobby, 018956.
It's in the ground floor of the leftmost of the three connected towers.
Post buffet day; I had a banana for lunch and this was our dinner. I sous vided a couple of chicken breasts then gave them a 1 min pan-sear. I was inspired by the mushroom salad from the restaurant, but it ended up with too many. Also, I don't know how to cut radishes safely when you get down to the end!
Great idea! Will try!
Interesting technique.
When he started with the Guanciale I was kinda on the noooo side of things, I thought fried cubed fat just doesn’t appeal to me, but by the end I was won over
The taste of guanciale's fat borders on being an acquired one. My wife won't touch it so if I make a carbonara it has to use regular bacon for her to eat it. If it's just for me, I'll definitely get that rendered guanciale fat into my emulsion. I love it!