What Are You Eating Today?

[Toni]

Tastes of tomatoes, vinegar, eggs, anchovies, salt ... what? : )


nm. I realised that google is my friend and now know it is mayonnaise with added cream and herbs (dill, parsley, lots of salt containing additives and pepper) .

Sounds OK.

List of ingredients seems standard:

Ingredients​

• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup buttermilk or milk
• 2 tablespoons finely minced fresh chives or 1/2 teaspoon dried
• 3 tablespoons finely minced parsley or 3/4 teaspoon dried
• 2 tablespoons finely minced dill or 1/2 teaspoon dried
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh lemon juice or white wine vinegar
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

I will note that I suspect most commercially available ranch dressing uses white vinegar rather than lemon juice and I have never noticed a pepper flavor. It’s a bit tangy.

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

At home, we do a vinaigrette, often with herbs or even a bit of Dijon mustard and garlic. No salt ( dietary restrictions). Cracked black pepper sometimes.

 

[ZiprHead]

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

It's French or Italian for me. Ranch would be my third choice.

 

[gmbteach]

Tonight is the deciding game for our annual State of Origin and my brother is hosting. He wants marinated bbq sausages. So I’ll make a marinade out of tomato paste, mustard, cumin, soy sauce, salt and pepper. Knick the casings, pour over the marinade and cook in an oven tray in the oven or bbq. You can use cheap arse snags for this, or Frankfurters.

 

[TV and credit cards]

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

It's French or Italian for me. Ranch would be my third choice.

It was always Russian dressing for me. Invented in Nashua, New Hampshire, by James E. Colburn in the 1910s.

 

[Tharmas]

Made something for brunch I haven't made in a while - a Lemon Baby. It's a standard Dutch Baby with a bit of sugar and a few squirts of lemon juice (I'll be damned before I grate a whole lemon by hand to get enough zest). After baking it's coated with lemon curd and garnished with blueberries and some powdered sugar (you can tell I don't have a sifter). It turned out really well. I served it with sides of sausage and a melon medley.

 

[bilby]

It's a standard Dutch Baby

Not very "standard", insofar as today was the first time in my almost fifty six years of life that I have ever heard of a Dutch Baby.

Google tells me it is a sweet version of a Yorkshire Pudding.

 

[Elixir]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

 

[thebeave]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

Not even Baby Ruth?

 

[gmbteach]

It's a standard Dutch Baby

Not very "standard", insofar as today was the first time in my almost fifty six years of life that I have ever heard of a Dutch Baby.

Google tells me it is a sweet version of a Yorkshire Pudding.

That’s what it looks like. A sweet Yorkshire pudding.

But with sausage? Ummm.

 

[Elixir]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

Not even Baby Ruth?

Nope, not since that unfortunate pool incident!

 

[thebeave]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

Not even Baby Ruth?

Nope, not since that unfortunate pool incident!

Eh...it's no big deal.

 

[Tharmas]

That’s what it looks like. A sweet Yorkshire pudding.

Yes, it's basically milk, flour and eggs mixed well and baked. It doesn't have to be sweet. Sometimes I make a savory baby.

But with sausage? Ummm.

I can't tell what you "Ummm" conveys ..."yum!" or "yuk.".

 

[aupmanyav]

"What Are You Eating Today?"
Chick pea curry, my favorite.

 

[gmbteach]

That’s what it looks like. A sweet Yorkshire pudding.

Yes, it's basically milk, flour and eggs mixed well and baked. It doesn't have to be sweet. Sometimes I make a savory baby.

But with sausage? Ummm.

I can't tell what you "Ummm" conveys ..."yum!" or "yuk.".

I guess it depends on what you mean by sausage. Here, it’s a savoury component of the dish, and can be flavoured. Usually they are barbecued, put onto a slice of bread with onions and sauce.

If the sausage is savoury in your country then have a sweet element is just… ummm… wrong?

 

[gmbteach]

Rissoles are big here, popular and in size. We like them because they are a cheap and filling. We get ours from the butcher, I could make them myself, but they really should have an extremely fine mince component.

Anyways frying them takes oodles, and baking them can dry them out so I tried something different.

I put a can of chopped tomatoes, 4 fresh tomatoes cut into 8ths, chopped mushrooms and zucchini, put them in a lasagna pan, put the rissoles on top, covered with foil and cooked for an hour on 170C. They came out beautifully.

9 rissoles, 4 big mushrooms, 4 tomatoes, 2 small zucchini’s, a can of chopped tomatoes and we had two decent meals out of it!

 

[Tharmas]

That’s what it looks like. A sweet Yorkshire pudding.

Yes, it's basically milk, flour and eggs mixed well and baked. It doesn't have to be sweet. Sometimes I make a savory baby.

But with sausage? Ummm.

I can't tell what you "Ummm" conveys ..."yum!" or "yuk.".

I guess it depends on what you mean by sausage. Here, it’s a savoury component of the dish, and can be flavoured. Usually they are barbecued, put onto a slice of bread with onions and sauce.

If the sausage is savoury in your country then have a sweet element is just… ummm… wrong?

I now realize I should have said "breakfast sausage," which it turns out is endemic to North America. Portions are generally small and the seasoning is not overpowering. A typical breakfast menu in a North American cafe will offer eggs, hash browns an your choice of bacon or sausage. This is the brand I served.

 

[ZiprHead]

 

[southernhybrid]

I had a Cuban Reuben for lunch at a local cafe. It's basically, grilled chicken with Swiss cheese and coleslaw on toasted rye bread. It's very tasty but way too much food for me, so I took half of it home, cleaned up the chicken to give my dogs a treat. it also came with a side of fries, but I only ate a few. One of my dogs loves fries, so I gave her two. The rest of the fries and the bread will be thrown out for my wild life visitors. They eat everything I throw out for them. That way I never feel guilty about wasting food.

 

[gmbteach]

I had a Cuban Reuben for lunch at a local cafe. It's basically, grilled chicken with Swiss cheese and coleslaw on toasted rye bread. It's very tasty but way too much food for me, so I took half of it home, cleaned up the chicken to give my dogs a treat. it also came with a side of fries, but I only ate a few. One of my dogs loves fries, so I gave her two. The rest of the fries and the bread will be thrown out for my wild life visitors. They eat everything I throw out for them. That way I never feel guilty about wasting food.

Most of our leftovers go into the compost - in other words, everything but meat. Depending on how it’s prepared, meat does get tossed. If it’s plain, not slimy or smelly or rancid, then yes, all furbabies get some.

 

[spikepipsqueak]

Mental not not to put zucchini into anything you want to be crisp.