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

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Rocklobster said:
It's been an arduous few weeks. Gas leaks, flooding, family, not to mention the deli..finally have a day off to myself after a few weeks. Hoping to get the charcoal bbq going today. I have a pork loin roast wrapped in bacon waiting in the fridge...just pulled these out of the oven so we can have saucy pork sandwiches for dinner..
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Did you make on your own this bread?
 
Rocklobster said:
It's been an arduous few weeks. Gas leaks, flooding, family, not to mention the deli..finally have a day off to myself after a few weeks. Hoping to get the charcoal bbq going today. I have a pork loin roast wrapped in bacon waiting in the fridge...just pulled these out of the oven so we can have saucy pork sandwiches for dinner..
FQ2yF57.jpg
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Go for it! Sounds like you've earned some down time. Is the pork loin destined for the BBQ?
 
epicuric said:
You really are taking things to a new level! I had never heard of burrata cheese, and after wine cheese is my next favourite thing! If you are getting into pickling there is a splendid book, Momofuku by David Chang (NY restauranteur) that outlines some simple but amazingly successful techniques. You may already have it ☺
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One of the things I do (to amuse myself) is to try to invent original recipes/ combinations so I'm often trying out different products and techniques. I believe its possible although some people will say 'nothing in cooking is new'. I often google what I've put together to check if anyone else has thought of it! No I don't have the pickling book but will look it up. Thanks!

Burrata cheese (the one I have) is from Puglia (courtesy of Ocado). It is a very mild a unctuously creamy so its best used as a sort of 'dressing' on top of other things, I think and contrasted with sharper and/or sweeter flavours. Balsamic reduction for example... and strawberries comes to mind. I expect that has been done!
 
Yorky said:
What was in it...........

Sourdough plus lettuce...............Beef patty....................................Tomato ketchup plus pickled gherkins
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Raw onion plus fried egg............Lid...........................................Stake.
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:hungry:
 
What I am having tonight is down to reduced price food shopping - jersey potatoes, sun blush tomatoes (in oil), 'smokey' squid rings and a posh mixed salad. I like coming up with meal ideas from bargains!

So I steamed the pots (for potato salad), added lots of chopped sun blushed toms, along with some mayo (I had), topped off with flat parsley (also needing to be used up).

I'll be eating it with the mixed salad and squid rings - adding the last of my marinated artichoke hearts.
 
morning glory said:
One of the things I do (to amuse myself) is to try to invent original recipes/ combinations so I'm often trying out different products and techniques. I believe its possible although some people will say 'nothing in cooking is new'. I often google what I've put together to check if anyone else has thought of it! No I don't have the pickling book but will look it up. Thanks!

Burrata cheese (the one I have) is from Puglia (courtesy of Ocado). It is a very mild a unctuously creamy so its best used as a sort of 'dressing' on top of other things, I think and contrasted with sharper and/or sweeter flavours. Balsamic reduction for example... and strawberries comes to mind. I expect that has been done!
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I think it's a good think to try new recipes and make experiment..they could be ok or not, but it's important to improve cooking and taste new things..I also think there are some original recipes that must be untochables, but nothing can stop me to try something new based on the original, remove or add ingredients..or cooking and eating would be a very boring thing.
 
morning glory said:
One of the things I do (to amuse myself) is to try to invent original recipes/ combinations so I'm often trying out different products and techniques. I believe its possible although some people will say 'nothing in cooking is new'. I often google what I've put together to check if anyone else has thought of it! No I don't have the pickling book but will look it up. Thanks!

Burrata cheese (the one I have) is from Puglia (courtesy of Ocado). It is a very mild a unctuously creamy so its best used as a sort of 'dressing' on top of other things, I think and contrasted with sharper and/or sweeter flavours. Balsamic reduction for example... and strawberries comes to mind. I expect that has been done!
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I ate a lot of burrate when I went to Puglia to my paternal relatives..and I remember in this moment a pasta dish with burrata....I'll do it!
 
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