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

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morning glory said:
I wonder. Possibly - but would the paneer pick up anything of the flavour from being marinaded? I've been experimenting with marinading tofu and fermenting it. If you ferment it it tastes like cheese! The tofu I use is a new product Tofoo. Its really firm and no need to press out all the liquid. Its a brilliant product.
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I've found that, while paneer doesn't soak up flavours, flavours (and other foods) seem to cling to it. Perhaps, when I've recovered from a week of hospital appointments, flu jab, dentist appointments and round the clock motorsport etc, I'll experiment.
 
morning glory said:
This looks like wheat with pomegranate, walnuts and bits of dates? Or is it currants. Most interesting.
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Yes it's wheat ( soaked in the water for 1 day and half or 2 days and then boiled), pomegranate, walnuts, dark chocolate pieces and the star ingredient: grape must.
 
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ElizabethB said:
@Lynne Guinne

He just ate too much. Served him a bowl weighed to his requirements. He snuck into the kitchen for a second helping. Then he moaned about how stuffed and over full he felt. Bad Boy!
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His own fault then :laugh: BTW, one of the nutrition courses I did told us that it takes approx., 20 minutes for the brain to pick up messages from the stomach that you have eaten enough. Perhaps that why a lot of people eat too much, because they haven't the patience to wait a while and eat too quickly.
 
Elawin said:
BTW, one of the nutrition courses I did told us that it takes approx., 20 minutes for the brain to pick up messages from the stomach that you have eaten enough
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Very true. An important part of George's protocol is to take small bites, put the fork down between each bite and chew each bite 20 times. His meal should take 20 minutes. He REALLY liked the chili and ate too fast.
 
When I headed out the door to shop, I already knew what tonight's supper was going to be since I already had the ingredients on hand: a chicken/chickpea/spinach soup, and shrimp po'boys. Then this happened when I got back home:

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The tub of clam chowder was sitting at the end of the cooler in plain view: Capt. Parker's Clam Chowder, our very favorite one! When I stopped at the service deli to get some prosciutto for planned meals, the lady next to me was just ordering Pastrami (hubby's favorite) and it looked beautiful! So I got some, too. Since I had already selected a marble rye bread, it's like the Kitchen God was setting me up for Rachel sandwiches. (A Rachel is the pastrami alternative to a Rueben, which is corned beef, Swiss cheese, sauerkraut and Thousand Island dressing - we omit the dressing.) Served up with some homemade dill pickles, lemon-garlic cauliflower, and potato chips, dinner was quick, easy, and made us happy. Too happy, since we still haven't scared up enough tummy room to fit in a half-slice of ricotta square.
 
@Lynne Guinne

I have not been a forum member long enough to know the history of the members. You may live in New England but you have deep southern roots. Where are your roots?

Only southerners know about cooking greens with pot licker. Po'Boys - outside of the south they are subs.

Just being my usual nosy self.
 
Yorky said:
I last ate tofu in a Chinese restaurant in Bangsar (a suburb of Kuala Lumpur) 20 years ago. The same restaurant that I experienced chrysanthemum soup for the first time. I shall not make an intentional effort to repeat the experience with either of them..
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I am allergic to chrysanthemums so I would avoid that soup.
 
morning glory said:
:eek: How many eggs do you put in each quiche? I usually use 3 plus ½ pint of milk/plant milk per quiche. That would mean you made 16 quiches!
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We don't general add much if any almond milk and our quiche are a lot deeper than standard quiche, hence they use roughly twice the number of eggs. I also made 6 or 7, maybe 8 quiche but some only have 4 servings and others 8 depending on the size of the dish available. 1 served 10. All but one was frozen. I do have some pictures but they are on my husband's tablet, so I'll have to transfer them today.
 
I have found that tofu needs to be prepared and served correctly. If you order it at a place like wagamamas it works really well in the dishes concerned. But often the shop bought stuff from the UK, leaves a lot to be desired. Here in Australia the tofu is totally different and comes in an amazing variety of textures and flavours. Even the pain firm tofu is much nicer and we now easy it almost everyday. It's a valuable source of protein. Somehow just changing hemispheres has changed the tofu.
 
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