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

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SatNavSaysStraightOn said:
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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Tofoo is a new brand in the UK - I think it may have come on stream after you left. Its brilliant! No need to press and get rid of liquid. Its transformed my view of tofu.
 
Lynne Guinne said:
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.
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Looks fantastic and I learned about 5 new things about American cuisine by reading your post! :D
 
Lunch for my partner was bangers with home-made apple and jalapeño sauce and black-eyed bean salad:

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Saturday night's dinner was a quick one! Eggs, chips and baked beans. It's been a weekend of motorsport nearly 24/7 and I didn't want to miss any.

Sunday dinner was a bit more awe-inspiring - roast vegetables - butternut squash, potatoes, onions, carrots, cabbage, tomatoes, orange and red peppers, and purple sprouting broccoli, roasted in a light olive oil, seasoned with a liberal helping of crushed garlic, crushed chillies, black pepper and the tiniest pinch of sea salt, and sprinkled with squash seeds and pecan nuts. Served with a thick slice of bread to soak up the juices. Afters was rice pudding.

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ElizabethB said:
@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.
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Nose away, dear! Originally, I'm from the south...side of Cleveland. Ohio. Lived in Ohio all our lives (49 for me) until hubby's job was relocated to Massachusetts in 2000. Once on my own, away from our kids, friends, and anything familiar, I got busy with cooking. Over the last couple of years I've been cooking southern often - we enjoyed a wonderful 40th anniversary dinner at Poogan's Porch in Charleston, South Carolina, and it kinda took off from there.

Gumbo and shrimp and grits will be on the menu when it gets colder. I make a mean shrimp and grits. :hungry: Get your cold beer ready. :drink:
 
I stayed home today, so I stayed on track with dinner plans. :wink: I always adjust the recipe for Smoky Farro and Chickpea soup to suit my ingredients on hand and my mood. I used spinach and chicken broth, omitted the rosemary, and forgot about the green onions. :facepalm:Hubby didn't miss them since he forgot they are supposed to be there, too.

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The shrimp po-boy sandwiches were on Italian bread - big mistake. I usually use a moister, finer crumb roll like a brioche, or a sturdy roll like the ones for Cuban sandwiches. Hubby managed to eat his OK, but mine ended up being pieces on my plate. Still tasted good! The shrimp were seasoned with Tony Chachere Creole Seasoning and sauteed. The recipe also includes a homemade tartar sauce that is pretty yummy! I don't use sweet pickle relish, though, since that is pretty much banned from our house. Instead, I mince up a couple of sweet pickled gerkins.

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Lynne Guinne said:
Nose away, dear! Originally, I'm from the south...side of Cleveland. Ohio. Lived in Ohio all our lives (49 for me) until hubby's job was relocated to Massachusetts in 2000. Once on my own, away from our kids, friends, and anything familiar, I got busy with cooking. Over the last couple of years I've been cooking southern often - we enjoyed a wonderful 40th anniversary dinner at Poogan's Porch in Charleston, South Carolina, and it kinda took off from there.

Gumbo and shrimp and grits will be on the menu when it gets colder. I make a mean shrimp and grits. :hungry: Get your cold beer ready. :drink:
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Thanks to this forum I've become interested in Southern cooking - I haven't tried many recipes yet but they are on the agenda.
 
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epicuric said:
Chops done sous vide 64 deg C, 40 mins then browned on a hot skillet.
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Next on my To Do list for my sous vide machine: a sous vide is almost literally designed for treatment of finicky cuts of meat. I imagine they were impossibly moist and flavorful.
 
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