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

Yakitori, vegetable gyoza, broccoli and miso soup ( and a glass of alcohol free white wine)❤️
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Barriehie said:
Sister brings those back from 'Nawlins when they go.
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I used to get them from Kenney Seafood in Slidell on my way back home after visiting my daddy (RIP) in north central Mississippi. I'd bring back 70-80 pounds, we'd cook them, eat some, tail the rest and freeze them in 1 pound bags. I could call them the day before heading home with an estimated ETA to order so they'd have them packed and ready to pick up. They were river caught, good sized, and had very, very little loss.
 
medtran49 said:
I used to get them from Kenney Seafood in Slidell on my way back home after visiting my daddy (RIP) in north central Mississippi. I'd bring back 70-80 pounds, we'd cook them, eat some, tail the rest and freeze them in 1 pound bags. I could call them the day before heading home with an estimated ETA to order so they'd have them packed and ready to pick up. They were river caught, good sized, and had very, very little loss.
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We used get oysters in Slidell when they were $18/gallon. Not enough family left to warrant that anymore.
 
Barriehie said:
We used get oysters in Slidell when they were $18/gallon. Not enough family left to warrant that anymore.
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You can freeze oysters in the shell. Makes them easier to shuck too. We get a big bag of them at the restaurant supply place, scrub and divide them up into thirds, freezing 2 bags. They are fine for NOLA grilled oysters, which we will have soon as we need to use the last bag, or fried oysters to eat on a plate or in a po'boy.
 
medtran49 said:
You can freeze oysters in the shell. Makes them easier to shuck too. We get a big bag of them at the restaurant supply place, scrub and divide them up into thirds, freezing 2 bags. They are fine for NOLA grilled oysters, which we will have soon as we need to use the last bag, or fried oysters to eat on a plate or in a po'boy.
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In 'Vegas the plumber and I would split a case right off the truck, still alive. It was like $36/case but can't find that here in Hooterville GA.
 
Round two of Dukdoritang 😋
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I didn’t suffer from being frozen and then reheated one bit and it was great to leave it reheating in the slow cooker while I went off to do some jobs.
Very much enjoyed by everyone.

vernplum I’m wondering with the sauce being such a delight if this would make a good vegan meal using meaty portobello mushrooms? I’m just not sure how you’d replace the meat fat and bone to achieve the same level of flavour 🤷‍♀️
 
kaneohegirlinaz said:
THAT'S IT!!!
Our local Krogers had the biscuits on sale $1.99 a few weeks back so I got two and made a double batch for the freezer.
Ya gotta use the Air Fryer to re-heat these puppies, total game changer over the micro!!
Make sure to leave the biscuits side on the countertop for a good while so that they separate nicely.
Puggles this ☝️ is what you want to look at.
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I'm doing these tonight and was glancing at the recipe and don't see a time or temp for them. Am I to assume that it's the same baking time and temp as what's on the biscuit container?
 
We split that 12 ounce filet mignon last night and it was sooooo amazing. It was cooked perfectly medium rare in my cast iron skillet and had no gristle or fat, but it wasn't short on flavor because I used a soy based marinade with some garlic and some Montreal steak seasoning. It was so tender that it cut like butter.

And, I made this broccoli side dish that was wonderful. The problem is I can't remember how I made it because I was rather lit up, but I used a cream-based sauce with wet yellow mustard, gouda, and fontina in it but I don't know how much I used or if I used any other cheeses in it. I do remember microwaving the broccoli and then mixing it with some (not sure how much) of the sauce and putting some panko and grated parm on top then baking it on high heat for a bit (not sure how long).

Of course I have to come up with a broccoli dish that's outstanding a week after the broccoli challenge is over. Maybe I will come up with a fabulous leeks dish in a month or so.
 
Puggles said:
I'm doing these tonight and was glancing at the recipe and don't see a time or temp for them. Am I to assume that it's the same baking time and temp as what's on the biscuit container?
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I'd think the time might be a bit longer. The recipe author doesn't know to what degree you're stuffing the biscuits so it would be impossible to provide an exact time. I'd cook until a toothpick stuck in the biscuit part comes out clean.
 
JAS_OH1 said:
We split that 12 ounce filet mignon last night and it was sooooo amazing. It was cooked perfectly medium rare in my cast iron skillet and had no gristle or fat, but it wasn't short on flavor because I used a soy based marinade with some garlic and some Montreal steak seasoning. It was so tender that it cut like butter.

And, I made this broccoli side dish that was wonderful. The problem is I can't remember how I made it because I was rather lit up, but I used a cream-based sauce with wet yellow mustard, gouda, and fontina in it but I don't know how much I used or if I used any other cheeses in it. I do remember microwaving the broccoli and then mixing it with some (not sure how much) of the sauce and putting some panko and grated parm on top then baking it on high heat for a bit (not sure how long).

Of course I have to come up with a broccoli dish that's outstanding a week after the broccoli challenge is over. Maybe I will come up with a fabulous leeks dish in a month or so.
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Sounds like my recipe... 😁
 
Puggles said:
I'm doing these tonight and was glancing at the recipe and don't see a time or temp for them. Am I to assume that it's the same baking time and temp as what's on the biscuit container?
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Which recipe are you looking at?
Here's the recipe to start out the Bagel Bombs and how I reheat them baked-off goods - side note: I put a coupla of Bagel Bombs in the `fridge the night before to defrost and then AF them to re-heat:

Freezer-Friendly Everything Bagel Biscuit Bombs
 
JAS_OH1 said:
We split that 12 ounce filet mignon last night and it was sooooo amazing. It was cooked perfectly medium rare in my cast iron skillet and had no gristle or fat, but it wasn't short on flavor because I used a soy based marinade with some garlic and some Montreal steak seasoning. It was so tender that it cut like butter.

And, I made this broccoli side dish that was wonderful. The problem is I can't remember how I made it because I was rather lit up, but I used a cream-based sauce with wet yellow mustard, gouda, and fontina in it but I don't know how much I used or if I used any other cheeses in it. I do remember microwaving the broccoli and then mixing it with some (not sure how much) of the sauce and putting some panko and grated parm on top then baking it on high heat for a bit (not sure how long).

Of course I have to come up with a broccoli dish that's outstanding a week after the broccoli challenge is over. Maybe I will come up with a fabulous leeks dish in a month or so.
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That sounds fantastic.
 
PAcanis said:
That sounds fantastic.
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Well at least my taste buds aren't affected when I am drunk. But maybe I think things that taste good taste even better? Though DH wasn't as tipsy as I was and he thought it was superb as well, so...

At least I do remember my steak method because it's something I do regularly. I have my countertop Emeril oven and I put it on about 200F with the steaks (with butter on top) in a small glass dish inside for 15 minutes on each side. That gives it kind of a sous vide effect where it stays dark reddish pink all the way through so when I give it a quick sear in my very hot cast iron skillet, it doesn't overcook inside. It stays pink right to the edge instead of turning that grayish brown color it would if I only used the cast iron skillet to cook it from raw.

I have thought often about getting a sous vide but I would probably only ever use it for steaks, and we have cut way back on that over the past 2 years.
 
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