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

[Frizz1974]

Like these?

View attachment 10169

@Yorky


Maybe?

In Australia the fish & chip shops sell beer battered & deep fried sliced potato known as scallops in my state but not everywhere. The potatoes need to be quite large (baseball / grapefruit sized) and the slices should ideally be about 5mm thick. Deep fried until crunchy & golden.

I used to work in a takeaway while I was still in high school - we sold fish & chips etc but my boss was from Greece so our main item was charcoal rotisserie chicken & fresh salads plus yiros. However he made everything from scratch except the chips which came in frozen. He was an amazing cook actually. Had been a short order cook at some point I think.

We used to batter & deep fry hundreds of scallops to a light golden colour, drain, cool, chill. Then they were deep fried a second time to order.

 

[Elawin]

Maybe we start a new thread on Poutine? Or curd cheese?

Curd cheese might be better. That could be used in other dishes. Poutine as a thread sounds a bit restricting to me.

 

[Yorky]

@Yorky

Maybe?

Those in the picture were cooked from a whole potato. Normally when I make Yorkshire fishcakes, I make scallops out of the left over ends of the potato.

Yorkshire fishcake.

Yorkshire fishcakes, scallops and Yorkshire dhal.

 

[Morning Glory]

Curd cheese might be better. That could be used in other dishes. Poutine as a thread sounds a bit restricting to me.

Agreed - although I'd love to hear more about Poutine.

 

[Elawin]

Agreed - although I'd love to hear more about Poutine.

OK then, two threads but obviously the one about curds would have to come first if we intend to make our own.

 

[Elawin]

Sweetcorn dhansak with flatbreads for dinner! I've only ever had lamb dhansak from a takeaway before. This one is a Riverford recipe that I've been toying with the idea of making for some time. I had to alter a couple of the ingredients because I did not have the exact items. All the different textures and flavours in it made it a really good meal. Sorry about the slightly blurry photo. It had only just finished cooking, and was steaming hot. I couldn't wait to try it.

 

[Yorky]

I wasn't in to doing a lot yesterday so settled for the last remains of the char sui with a re-heated jacket potato.

 

[Lynne Guinne]

My absolute favorite way to serve pasta is with roasted garlic and olive oil. I think it lets the pasta shine...and I can never get enough roasted garlic in any form.

If you have any Amish in the Detroit area, look for pickled garlic cloves. Our daughter had us pick some up for her when we did a supply run from the Amish bulk food store. Hubby tried them and liked them. I didn't have a chance because I was cooking...and in our family the cook has to fend for herself!

If I was mean, I'd spit in their food. I'm mostly nice, so they're safe.

 

[Yorky]

We have pickled garlic here. In half litre jars. I have no idea what the Thais use them for.

 

[Lynne Guinne]

@Yorky, I don't know what I'd use them for, but our dear daughter popped them into her mouth as if they were olives!

I made a pot of polenta to use as a base for a dinner of sauteed Italian sausages, colorful bell peppers, and sweet onions. Mixed fresh shredded Parmesan cheese (as opposed to the authentic, Italian-made Parmigiano Reggiano) into the cooked polenta, spooned it into bowls, and topped with the sausage and peppers - and topped that with more cheese! I'm headed next to the Cooking Challenge, seeing as how I have an abundance of peppers in the meal!

 

[Yorky]

Horseshoe gammon with Bovril roast potatoes, poached eggs and a mustard sauce.

 

[Morning Glory]

@Yorky, I don't know what I'd use them for, but our dear daughter popped them into her mouth as if they were olives!

I made a pot of polenta to use as a base for a dinner of sauteed Italian sausages, colorful bell peppers, and sweet onions. Mixed fresh shredded Parmesan cheese (as opposed to the authentic, Italian-made Parmigiano Reggiano) into the cooked polenta, spooned it into bowls, and topped with the sausage and peppers - and topped that with more cheese! I'm headed next to the Cooking Challenge, seeing as how I have an abundance of peppers in the meal!


View attachment 10198

That looks delicious.

 

[Duck59]

Maybe we start a new thread on Poutine? Or curd cheese?

I remember having a Kurdish pastry dish in Turkey that contained cheese and spinach. So was that Kurd cheese?

 

[MypinchofItaly]

I'm going to have lunch with colleagues to an Indian restaurant...I'm happy for this because it's a very long time I haven't Indian cuisine and I like it very much.

 

[Morning Glory]

Blackberry and apple crumble: