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

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epicuric said:
Wow. Are those carrots cooked or raw? The purple carrots we get here tend to lose their colour when cooked.
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I cooked the carrots with a couple of potatoes and half onion all covered with the vegetable broth and when they were softened, I' ve blended everything with the mixer by adding a small piece of leftover goat cheese that I had in the fridge.
I think that adding something with the lighter color (like potatoes and then the piece of cheese) maybe have helped to give them the original color.
 
epicuric said:
A cheese maker once told me that if the mold is normal blue/green then it wont hurt you. If it's a weird colour, like orange, then steer well clear
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I've never seen orange mold but..........

We must remember..........

"Blessed are the cheesemakers".
 
epicuric said:
Wow. Are those carrots cooked or raw? The purple carrots we get here tend to lose their colour when cooked.
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I didn't find that at all - here are before and after roasted root veg which included purple carrots:

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epicuric said:
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Just tucking in to a pre-lunch tapas - ham, salami, sundried tomatoes, olives, home made chutney, and some of this adorable Beauvale cheese from the Cropwell Bishop Creamery. Bought weeks ago at a cheese show it was well past it's use by date. Do I care?
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It looks just fine!
 
I've tried it now, just a teaspoon full. It has a kick and the 'zing' remained on my lips for almost 15 minutes.
 
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