What did you cook/eat today (April 2017)?

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MypinchofItaly said:
Greedy! So do you fry them? As cutlets? Here the escalops are cooked in another way. I often serve up with cutlets some rocket salad or lettuce or cherry tomatoes..maybe for sauce what do you think about a cucumber and yogurt sauce? I think that sometimes is better to balance a fresh side with strong taste or fried.
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Yes ad fry them - but to me escalopes are thin fillets. When you say 'cutlets' do you mean with bone in? Cucumber/yoghurt sauce could be good.
 
Cinisajoy said:
If you are still leaking, the problem is you are putting in too much filling. (Not necessarily a bad thing.)
Cooked chicken works great in them too. Though I must say I have not seen salsa actually put in a quesadilla before. It is served on the side around these parts.
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I realise that I am putting too much filling in it, but if I wanted one with less filling I could buy a frozen one from the store (although I'm not sure they have them here).

:woot::woot::woot:
 
Cinisajoy said:
Chinese pork (not sure which sauce yet), fried squash (cut twice as thick as last night) and cabbage cooked some way or other. May need a recipe.
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When you say "Chinese pork" is that what we call "cha siu"?

char sui 2.jpg
 
Pork chops simmered in a citrus ginger sauce. (Wasn't that good so the rest of the bottle will be donated to TRASHy CANdance. Luckily only paid 25 cents for the sauce. )
And made German sweet and sour cabbage.
Also found some black Eyed Peas so heated them up.
 
Cin, the next time you make pork chops, try my Armstrong's marinade. You won't be disappointed whether you grill, grill pan, or fry them.
I'll send you 2 quarters.
 
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I made some beef burgers tonight. Very simple; just salt, pepper and garlic added to the minced beef. Juicy Lucys flitted across my brain thanks to @buckytom but alas I had no suitable cheese. I seared them in a dry pan, wafted a table mat over the smoke alarm and finished them in the oven. A green salad with walnut oil and chips on the side.
 
morning glory said:
Yes ad fry them - but to me escalopes are thin fillets. When you say 'cutlets' do you mean with bone in? Cucumber/yoghurt sauce could be good.
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No bones in, but in effect the real cutlet is with the bone and fried in the butter. It tends, a little bit inappropriately, however (and myself do) to call cutlet even meat to fry (in oil or in the butter) without bones, in Roma it's called "fettina panata" (breaded slice) no bone in.
There is a kind of boneless cutlet some Milanese restaurants, which is called "elephant ear", really great! It is usually accompanied by a side dish of cherry tomatoes or rocket salad.
And then there is the escalops, quite another preparation. The escalops in white wine and parsley are a typical second plate of Milanese origin.
 
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