What did you cook, eat or drink today (August 2018)?

Banh mi with skirt steak cooked in a pho broth, chicken liver pate, pickled carrots, cucumbers, jalapeno, hoisin mayo, and cilantro on fluffy buns.

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We had sea bass, braised marrow, broard beans, runner beans (from my parent''s garden). Mint, garlic and lemon balm from our garden.

I'll post recipe and photo tomorrow. Was delicious but late due to unexpected but very welcome visitors.
 
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Spatchcocked Cornish game hens. I made the salad.
Lemon Orzo, Asparagus & halved cherry tomatoes, topped w grated parmesan cheese. Don't follow a recipe exactly. Steamed a handful or so of asparagus, and cook the orzo in the rice cooker. Strawberry shortcake from the bakery. Adapted from:

http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/
 
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Mise en Place isn't just something you do when you finally have time set aside to cook. It's incredibly useful if your time is limited. With summer winding down, my kids will soon be back to school, and I will have uninterrupted time in the kitchen again. My wife is a teacher, and I like to spend time with her, so that also extends how much time goes by before I have time to cook. Last night, I didn't get started until 1 a.m., and I had to get up at 7 a.m. for work. But, I had to eat, and we had just been given a windfall of corn from my in-laws, so what choice did I have?

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So, in between commercial breaks (we were watching Food Network, at least), I ran down stairs to prep things I needed for a corn chowder. First, I chopped up the rutabaga and put it into a little metal bowl. I had boiled the corn earlier, so I cut the corn off the cob at the next break. Then, I cut up the onion. Finally, I cut up the celery. I still had the bacon to chop, but I figured I could do that while I was heating the pot. And, I had made the stock earlier.

Everything went incredibly smoothly...and it tasted good, too.
 
epicuric said:
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A little food porn for lovers of roast beef - grass-fed Hereford rib of beef. Lunch yesterday, cooked for 5 hours sous vide @ 55 deg C then seared in a very hot skillet
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I have my sous vide here in Saffron Walden (staying with friend) and I may just be able to get a similar hunk of meat as there are two very good butchers here. I am very tempted to try this...I showed the photo to my friend as he is very enthusiastic!
 
We just had baked cod with braised (yellow) marrow, fresh board beans and fresh runner beans from my parents' garden (they are away so we get all the ripe produce).
 
Herbie said:
I love crumpets. Do you make them yourself? I have done but usually just buy them or buy pikelettes that are more available here.
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My wife buys these from the supermarket. I didn't know you could make them yourself. Duh.!
They are cheap as chips.

Russ
 
epicuric said:
A little food porn for lovers of roast beef - grass-fed Hereford rib of beef. Lunch yesterday, cooked for 5 hours sous vide @ 55 deg C then seared in a very hot skillet
Click to expand...
Bravo! And, thank you for reminding me that I have a sous vide machine. I have no doubt that it was juicy and flavorful, and that sear was the finishing touch to make it perfect.
 
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