What did you cook/eat today (November 2019)

[Lullabelle]

Dinner this evening, The Velvet Curtain made cauliflower cheese with added mushrooms and smoked bacon, scrummy yummy.

 

[Lullabelle]

Here in the US, I have NEVER thought much of McDonalds fries, even back in the day when I actually dropped in there.

Being so scrawny-skinny, these things were either too undercooked, overcooked, or just downright COLD.

If I do have fries, DO MAKE THEM steak fries (thick things), rather than those pieces of garbage.

I had McD fries once, many many years ago and wasn't impressed, haven't had any since, the smell of the place puts me off.

 

[rascal]

I like mustard.

View attachment 34548

I guess we're lazy these days, we use the plastic American style mustard, but growing up mum always had a mustard pot with as Yorky describes, the powder mixed with water, way too hot for me, but my mum and her parents smothered it on,lol.

Russ

 

[rascal]

I had McD fries once, many many years ago and wasn't impressed, haven't had any since, the smell of the place puts me off.

I'm with you, I don't order fries with mcds. However I ordered a KFC meal the other night, in the meal included fries, I have to say they were very very nice. Hot and slightly spicy.

Russ

 

[TastyReuben]

Well, fondue has been postponed to probably Tuesday. It's too freaking warm out! Tuesday is supposed to be good and cold, though.

 

[Yorky]

Smoked salmon (trim) sarnies....

Oatmeal krunpepp 3 s.jpg

• Yorky
• 11 Nov 2019

Oatmeal krunpepp bread.

Sliced 1 s.jpg

• Yorky
• 11 Nov 2019

Smoked salmon, lettuce, cucumber and tomato.

plated 2 s.jpg

• Yorky
• 11 Nov 2019

Smoked salmon, lettuce, cucumber and tomato.

 

[caseydog]

Its cool - it was very dedicated of you to investigate and report back to us. I loved it.

White Castle is especially popular in states where marijuana is legal. Great muchies food.

CD

 

[caseydog]

Pizza for dinner! With lot of spicy salame/salami/pepperoni

View attachment 34424

What kind of sausage was it? I love Soppressata on pizza, but it is very expensive where I live. Pepperoni is about one-third the price, so I often settle for it instead of Soppressata.

CD

 

[caseydog]

I read somewhere milk is set to a formula so it's the same year around? Here we get all types, prolly about 10 types, as a kid there was only 1 choice. We call it bluetop. Green top is non fat.

Russ

I am not a fanatic when it comes to organic, but I always buy organic milk. It tastes soooo much better than the standard industrial farm cheap stuff. It also has a shelf life about three to five times longer than regular budget quality milk. I just bought some that has a "best by" date of 12/26.

CD

 

[caseydog]

Beef fillet.

fillet 1 s.jpg

• Yorky
• 10 Nov 2019

Beef fillet, pan fried and blowlamped.

fillet 2 s.jpg

• Yorky
• 10 Nov 2019

Beef fillet sliced.

fillet 3 s.jpg

• Yorky
• 10 Nov 2019

Beef fillet with roast potatoes, carrots and mustard sauce.

I'm trying to translate that cut of beef to Texan. It looks like what we call Flat-Iron Steak in Texas... maybe. I'm not sure. Time to Google.

CD

 

[caseydog]

I got hungry for some Buffalo wings. I prefer to cook them myself, because the wing restaurants overcook their wings. But, that's not why men go to Hooters anyway. I'm at the age where I prefer to eat good wings, than to look at breasts.

My wing sauce is a mix of butter and Frank's Red Hot sauce.

CD

 

[Yorky]

I'm trying to translate that cut of beef to Texan. It looks like what we call Flat-Iron Steak in Texas... maybe. I'm not sure. Time to Google.

I think that you may call it "tenderloin"?

 

[rascal]

I got hungry for some Buffalo wings. I prefer to cook them myself, because the wing restaurants overcook their wings. But, that's not why men go to Hooters anyway. I'm at the age where I prefer to eat good wings, than to look at breasts.

My wing sauce is a mix of butter and Frank's Red Hot sauce.

View attachment 34588

CD

A good breast is a thing of beauty!!

Russ

 

[caseydog]

I think that you may call it "tenderloin"?

Well, we do refer to tenderloin as filet, as in filet mignon, but what I call tenderloin isn't flat in shape like what is in your photo. I guess it was just cut a little differently by the butcher than what I normally see.

Whatever you call it, it looks good!

CD

 

[Yorky]

Well, we do refer to tenderloin as filet, as in filet mignon, but what I call tenderloin isn't flat in shape like what is in your photo. I guess it was just cut a little differently by the butcher than what I normally see.

Whatever you call it, it looks good!

CD

The same "butcher" supplies this as Filet Mignon - different shape, a little thicker and about 40% more expensive, pound for pound.

Cut.

• Yorky
• 7 Sep 2019