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What Are You Eating Today?

ZiprHead said:
gmbteach said:
The last time Bilby and I went to the UK I fell in love with my MIL’s cast iron enamelled cooking pot. So much so Bilby got me a 22cm 3.3L one not long after. We have since discovered that it’s a tad small.

I just ordered a new one. A 28cm 6.7L one! And in the appropriate colour.

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We named the one we have already ’Cassie’ but we can’t call the bigger one that. Any suggestions?

BTW I am looking forward to many more cooking adventures with this one!
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We call those "Dutch ovens" in the states.
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Some people call them that here too. Cassie is what we have named her. Big Cassie might be her big sisters name. She arrived today.
 
Toni said:
gmbteach said:
Meet Mama Cass and her little sister Cassie.

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I loooooooove mine.
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I used to fill Cassie so knew I needed a bigger one. I will use both this weekend when I make a beef casserole as my SIL can’t eat onions or mushrooms or garlic, so I’ll make a big one in Mama for the rest of us, and a little one in Cassie for my SIL.
 
Huevos Rancheros. For me it's a couple scrambled eggs in a tortilla with a heaping spoon of salsa. I started scrambling the eggs in the pan rather than scrambling them beforehand. I think I like them better this way. When I was a kid and mom made scrambled eggs, any obvious strands of egg white were a no-no and addressed at her annual Mother's Day Assessment. Now, I like a loose white/yellow mix. And I'd say they're fluffier but that's probably just me pulling them from the pan a bit earlier than in days past.

*Warning: May contain trace amounts of sarcasm.
 
I love making salsa ranchera, it's my gravy for everything. If your ranchera is getting boring, you can always roast another kind of dried chile and throw it in, ¡mira!, a new flavor and texture for this week. With huevos rancheros sometimes I do it New Mexico style - a bit of salsa verde on one side and the egg over easy.
 
Day two of cooking the stew. I started it yesterday and put it in the fridge overnight to ‘mature’ and thicken. They are back on the stove top today to finish off before lunch time.

A hearty meal is a good reward for pruning our mulberry tree.
 
I made two stews for today. One without onion and mushrooms for my SIL who has IBS.

I thought we would have heaps and I would have some left over for lunches.


Nope!

Both stews - 2kg of stewing steak, 3 onions, 6 potatoes, 6 celery stalks, 2 large zucchini’s, a large capsicum, 6 carrots, a turnip, a parsnip and 300g of mushrooms - vanished along with a cob loaf and three small baguettes!

The men washed it down with a lovely red. I enjoyed a glass of white wine.
 
I bought a spiral sliced ham, carrots, and potatoes to make for dinner today. The store was out of canned pineapple slices. I think one other store is open for a short time today. Hoping I can get a can there.

Never understood ham for celebrating a Jewish zombie.
 
Peanut butter, banana and honey sandwich. Toasted the bread in a pan.
 
I'm at work, but tonight the Door Dash Labs crew is having Indian. For me, Madrasi lamb with rice and garlic naan.
 
Cracked some snow crab clusters a while ago. Mrs E made a chocolate cake yesterday and I might just dive into that instead of having a proper dinner. 🫢
 
crazyfingers said:
Baked spiral ham, home made potato wedges. I woosed out on the frozen beans.

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I put spiral ham, potatoes, and carrots in the slow cooker this morning. I made a glaze for everything with pineapple juice, a little 7 Up soda, and brown sugar. Everything was tasty but the carrots were fantastic.
 
Since moving, we have had every meal in a restaurant. Three times Thai, once Mexican, once Japanese, once Barbecue and once Soul food. Breakfast was at an assortment of mostly chain restaurants. The Soul food was great but the collards were too spicy, so I ended up with an upset stomach. I can't do spicy, but it was fun being the only white folks in the entire restaurant, until an older white woman showed up as we were leaving. I will admit that restaurant prices are a lot more expensive in Indy compared to our former little city, but the barbecue place has a Happy Hour from 3 to 6 where one can get a barbecue sandwich for 5 bucks. Will try to do that soon

I was looking for some good Southern food and found it, aka Soul food. I had collards, coleslaw and candied yams. Our now favorite Thai restaurant has some of the best Tofu I've ever tasted. I had sweet and sour with Tofu twice and the vegetable deluxe once. The Japanese food was awful, but the Spinach Quesadilla with fried rice, and a little salad were yummy. The barbecue was outstanding and they even had broccoli as a side. I had it with a pork stuffed potato, along with the best corn muffin I've ever tasted.

Now, I'm getting hungry but we might just eat frozen dinners tonight and then start cooking as soon as we get more of our pots and pans unpacked. Tomorrow we will meet our son at a Korean restaurant for lunch. But, I am back to eating Cheerios for breakfast, to make up for all those extra calories.
 
Tonight our new Liberian friend (a refugee at age 4) came over and cooked us African food: plantains, okra, baked chicken and red snapper. Per tradition, we were required to eat with only our fingers and dip them into a water bowl for cleaning.

Fuck Donald Trump. Fuck MAGGOTS. Fuck Nazis and fuck white supremacists.
 
Last night I made salmon burgers. The hardest part was taking the skin off!

I used 1.5 lbs of skinless salmon, 2 tsps Dijon mustard, 2 shallots chopped, 1/2 cup bread crumbs and 1 tablespoon of capers.

Take about 1/2 lb of salmon put in a food processor with all of the mustard and chop it into small chunks. Then add the rest of the salmon and the shallots and continue chopping.

Empty into a bowl, add the bread crumbs znd capers and stir them in. Then make patties.

Grill for 4 to 6 minutes, then flip and grill another 2 to 3 minutes and they are ready to serve.
 
laughing dog said:
Last night I made salmon burgers. The hardest part was taking the skin off!
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Tip: put ~ 1/4 inch of water in a skillet and bring it to a low boil, then reduce heat to medium. Put your salmon filets in the skillet skin-side down, for about 3 to 5 minutes. All you want to do is to parboil the meat that's right against the skin, so keep an eye on it and when it begins to turn opaque right at the skin-line, pull it out. It should make skinning a whole lot easier, but also avoid cooking too much of the meat.
 
pood said:
Tonight our new Liberian friend (a refugee at age 4) came over and cooked us African food: plantains, okra, baked chicken and red snapper. Per tradition, we were required to eat with only our fingers and dip them into a water bowl for cleaning.

Fuck Donald Trump. Fuck MAGGOTS. Fuck Nazis and fuck white supremacists.
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Some people have to make politics out of everything.

So, anyone can cross the border as long as they are a good cook?
 
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