What did you cook/eat today (June 2017)

Status
Not open for further replies.
buckytom said:
I've been to Detroit, and while it is in bad shape, I found some good restaurants and music clubs.

It definitely has soul.
Click to expand...
I couldn't resist teasing @The Late Night Gourmet. All we got down here was a bad movie. Friday Night Lights. (The only thing accurate was Tim McGraw's character. ) Reminds me, I need to post again in the childhood thread.
 
Now back on the subject of cooking. I just took a picture to show 3 corn flours.
20170620_171055.jpg

The top very white one is cornstarch/UK cornflour. It is for thickening. The beige looks lumpy one is corn flour for tortillas and tamales. It has been specially treated with lime. (Mineral not fruit). The yellow grainy one is cornmeal. Used for cornbreads, batters and other stuff.
The main thing is although they are all corn, they are not interchangeable.
 
20170620_185415.jpg

You guys might call it cod fish. We call it salt fish and I am calling it Clay's Rustic Saltfish by Winterybella. I have a friend in the Uk who loves saltfish so these days whenever I prepare it, he comes to mind. I am serving it with breadfruit (a local fruit) and pickled cucumber.
 
Last edited by a moderator:
I cooked a large pot of porridge oats this morning as my son requested porridge for brekky. I'd forgotten we were low on milk. Enough for the morning teas, coffee & his serve of porridge.

I had plans for banana bread. Mine is full of oats, nuts, dates, ginger, seeds etc so I had a quick look to see if it was possible to use cooked oats in baking. According to the internet it is. So I did, and didn't add any extra liquid except the eggs & melted butter. It's out of then now. It looks good, and we shall see if it's a disaster later.

Now I have honey almond cardamom biscotti do it's first bake.


I have to thank the peeps here... my cooking mojo has been a bit flat recently but it seems to have come back.
 
Cinisajoy said:
...The yellow grainy one is cornmeal. Used for cornbreads, batters and other stuff...
Click to expand...
I also use that one for polenta, although I usually buy Bob's Red Mill brand. I let it cook and stir and cook and stir, and add water when it's thickening up, then stir and cook some more.
.....................................................................................................................

We had double-thick pork chops on the grill. I brined them with a mix of 3 cups water, three Tablespoons Kosher salt, the juice of a lime, and 1/8 cup tequila. When I took them from the brine, I dried them off and generously sprinkled a commercial blend of Jamaican Jerk Pork seasoning. Sides were steamed broccoli, grilled pineapple, and lime-infused rice with black beans and roasted tomatoes. We indulged with drinks, too! We each had a Dark and Stormy, made with Jamaican ginger beer, rum, and a squeeze of fresh lime. It was all divine.
20170620_213602.jpg


You might notice the slices of avocado, too. I had an aged avocado way in the back of the fruit bin that had been forgotten about. It was a bit too aged. *poof* Gone to the trash.
 
Its been a morning of baking and cooking. I needed to get warm after a rather cold start this morning...

DSC_1604b.JPG
Breakfast - porridge with raspberries and a teaspoon of demerara sugar)

? - missing in action
Elevenses - coconut oil cheese scones (so dairy free cheese scones)

IMG_9331_800.JPG
Lunch - caramelised onions (in a balsamic vinegar & honey glaze with thyme) filled ravioli with a touch of EVO oil drizzled over them.
First time I have made pasta or ravioli. Seemed quite easy really.
 
Cinisajoy said:
Is it ground corn or cornflour like in the UK?
If it is the thickener, that will not work.
You need something like the first two shown here.
https://www.walmart.com/c/kp/corn-flour
The next one is for making cornbread and the fourth one is the thickener which is referred to as cornflour in the UK.
Click to expand...

Thank you for your link...I think we have both type. I've also seen on internet that Masa Harina is a particular white flour specific for mexican tortillas but here is very difficult to find it except if you go to an international food store..here in Saronno there aren't, I'll go to Milano to check. Or at least I could buy ready tortillas..:)
 
Status
Not open for further replies.
Back
Top Bottom