What did you cook, eat or drink today (November 2018)?
- Thread starter Morning Glory
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Yes - as the Kitchn says:
'Paris mushrooms' are also the same variety.
Having said that a lot of images of cremini look tighter (more closed) than the portobellinis I get, which are flatter with very visible gills. Its probably a question of age.
The creminis in the photo in the link are what are sold here as 'chestnut mushrooms'.
Edited my post above - not sure what you mean by skin on gills.
MypinchofItaly
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Both bombs
CraigC
Guru
Dang I hate this "fall back", my internal alarm clock will take some time to adjust.How did the old boy get such a nice but oddly light looking sear on the tuna? It doesn't appear to have grill marks.
What else was in the glaze?
Recipes for the lot, while we're at it, please.
The glaze was equal parts Tamari and sugar, low simmer to melt the sugar and a little longer to coat the back of a spoon. The tuna got a sprinkling of S&P then seared in a skillet with a small amount of peanut oil. Next time I might add some sesame oil. I'll have to wait until Karen gets up for the carrots, as the recipe is on her tablet. The potatoes were done as I would normally for mashed potatoes, 3 medium size Russets and I added 2 Tbsp of Wasabi paste. I'm definitely making those spuds again!
MypinchofItaly
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I've never heard of these, but they look great. I'm sure there are many "local" dishes I've never heard of or eaten. I'm sure it originated as a "this is what I have on hand" way to use up ingredients. Recipe please!
Right, the origins of this dish are from subsistence and from "what I have on hand" too.
I will post the recipe soon
CraigC
Guru
Not sure if Italy has some type of stuffed potato dumpling, but Cubans and many other Latino cultures make Papa Rellenas. It is a type of croquette made with mashed potatoes, stuffed with picadillo then deep fried. They are usually served with some type of sauce. Talk about bombs!
They are lead sinkers.Dang I hate this "fall back", my internal alarm clock will take some time to adjust.
The glaze was equal parts Tamari and sugar, low simmer to melt the sugar and a little longer to coat the back of a spoon. The tuna got a sprinkling of S&P then seared in a skillet with a small amount of peanut oil. Next time I might add some sesame oil. I'll have to wait until Karen gets up for the carrots, as the recipe is on her tablet. The potatoes were done as I would normally for mashed potatoes, 3 medium size Russets and I added 2 Tbsp of Wasabi paste. I'm definitely making those spuds again!
Gracias.
I've been up all night setting and checking system clocks. TV not only has to be on time, but frame accurate (to 1/30th of a second).
I absolutely hate stupid DST.
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epicuric
Legendary Member
Sunday breakfast
elmehdi
Senior Member
It looks delicious, do you have a recipe of it that you can share? xD
Thank you. I do have the recipe or rather my notes on how I made it - I have to write it up to post. I've got a backlog of recipes to post...
Lullabelle
Midlands, England
Dinner this evening: coq au vin, husband's own made gravy and a glass of very tasty French red
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