What did you cook/eat today (June 2017)

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In the busy season we work 7 days a week. The supplies get pretty thin here at the house..I usually bring ingredients from the deli every night to make our dinner with.I rarely get a chance to shop for specialty items.
 
Rocklobster said:
In the busy season we work 7 days a week. The supplies get pretty thin here at the house..I usually bring ingredients from the deli every night to make our dinner with.I rarely get a chance to shop for specialty items.
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Aw! No criticism Rock! I know you work your socks off. I just love saffron . (see the challenge on Cheftalk) :D
 
MypinchofItaly said:
@morning glory have you ever ate Calabrian 'nduja?
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Yes, several years ago when I was in Calabria.

It is very similar to Sobrassada from Mallorca ..

Briefly A spicy porc type of salumi or charcuterie which can also be spread on canapés or eaten like a piece of salumi ( salami in English ) ..

Wow .. Good luck ..

Have a lovely weekend ..
 
Francesca said:
Yes, several years ago when I was in Calabria.

It is very similar to Sobrassada from Mallorca ..

Briefly A spicy porc type of salumi or charcuterie which can also be spread on canapés or eaten like a piece of salumi ( salami in English ) ..

Wow .. Good luck ..

Have a lovely weekend ..
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I used to eat soutzouki - is that similar?
 
morning glory said:
Oh my gosh! I am an absolute fan of the stuff and always have it in the store cupboard. I even put it in sandwiches. It is rather hot if you eat it neat! Naga chillies do have fruity taste (a bit like Scotch Bonnets). Mr Naga will perk up lots of dishes!
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I used to make my own green chilli pickle - it used to eat its way through metal lids.....
 
To whoever asked what cheese I used, it is called velveeta. An American processed cheese that melts easily.
Today we went out and had fried catfish. We went to Home Depot to look for a window. We didn't get one because they raised the price $50 overnight.
 
lothian said:
When making a curry i always put a teaspoon of this stuff into it at the end of the cooking- the chef at the mosque kitchen said most of the restaurants use this stuff and it is not as hot as you would think looking at the label it has a very fruity unique taste
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I have this that a friend brought from England. I haven't opened it yet.

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We had a hiccup in our summer weather, with rain and temps in the low 60s (15-16 C). Perfect opportunity to use up the ham bone and bits of ham I had been saving for cool weather. I made a pot of ham and 15-bean soup - enough for supper tonight with leftovers for one very hungry (or two not-so-much) person.
 
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