What did you cook/eat today (January 2020)?

medtran49 said:
We went out to our favorite high end Italian restaurant. It's a once or twice a year thing because we go all out and it's not inexpensive. First, the wine, and we also ended up ordering and drinking 2 bottles of San Pellegrino water.
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Antipasti was a special 0f braised octopus with olives, capers, teardrop peppers over arugula, and a cold cut plate of bresaola, prosciutto, speck, salami and mortadella, with a bread basket of a Tuscan bread, grissini and cracker bread.
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Pasta course was speck and porcini with a thyme and butter sauce over freshly made linguini. We shared an order of that.

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Main was a wild boar ragu with a black truffle polenta cake. We ended up taking most of that home because we both felt so full.

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I REALLY wanted dessert so we had tirmisu and double espressos. Complimentary limoncello after.

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I’m touched!
All looks very delicious
 
medtran49 said:
We went out to our favorite high end Italian restaurant. It's a once or twice a year thing because we go all out and it's not inexpensive. First, the wine, and we also ended up ordering and drinking 2 bottles of San Pellegrino water.
View attachment 37031
Antipasti was a special 0f braised octopus with olives, capers, teardrop peppers over arugula, and a cold cut plate of bresaola, prosciutto, speck, salami and mortadella, with a bread basket of a Tuscan bread, grissini and cracker bread.
View attachment 37032
View attachment 37033

Pasta course was speck and porcini with a thyme and butter sauce over freshly made linguini. We shared an order of that.

View attachment 37034
Main was a wild boar ragu with a black truffle polenta cake. We ended up taking most of that home because we both felt so full.

View attachment 37035
I REALLY wanted dessert so we had tirmisu and double espressos. Complimentary limoncello after.

View attachment 37036
Click to expand...

I'm envious...
 
One of the best bone less pork chops that i have ever made. I made a lemon garlic marinade!
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detroitdad said:
One of the best bone less pork chops that i have ever made. I made a lemon garlic marinade!
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I'm not sure that I've had a "bone less" pork chop before. The last pork chop that I had was late last year and, considering that pork was* cheap here, this one was bloody expensive!

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(About £ 3.60 - ½ kg)

* The Chinese ebola virus is now causing our pork prices to rise.
 
That's one thing I'll say about living in the Midwest - pork is cheap! 🐖
 
Windigo said:
Anything Sushi is good <3
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I really love sushi and I’m glad to be able to eat it again. Few years ago I was at a Japanese restaurant, but something went wrong and I was very ill. I wasn’t able to eat it for a couple of years - mostly for fear to replicate that bad experience. If you won’t hear from me for a couple of years though, you’ll know why 😂
 
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Lullabelle said:
Light lunch today. This is proper Red Leicester cheese bought at the cheese club,not the tasteless rubbery stuff you buy in supermarkets.

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Red Leicester cheese! Oh I love it! I had the chance to taste it in London at Neil’s Yard shop and I was so enthusiastic with it that I’ve brought a piece of it in Italy. Friends were enthusiastic too. A very good cheese among others I have had
 
MypinchofItaly said:
Red Leicester cheese! Oh I love it! I had the chance to taste it in London at Neil’s Yard shop and I was so enthusiastic with it that I’ve brought a piece of it in Italy. Friends were enthusiastic too. A very good cheese among others I have had
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Our foreign food supplier used to stock red Leicester. Unfortunately no more.
 
Yorky said:
Our foreign food supplier used to stock red Leicester. Unfortunately no more.
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This is proper Red Leicester, the creamaries that are licensed to produce Stilton got together and remade the authentic old recipe. It has a very distinctive flavour and the rind carries a hint of the Stilton smell because it is aged in the same stores. I can't eat the supermarket Red Leicesters which are normally just dyed cheddars anyway
 
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