What did you cook or eat today (April 2022)?

[kaneohegirlinaz]

medtran49 I had to look up mirliton. What kind of flavor do they have?

 

[medtran49]

medtran49 I had to look up mirliton. What kind of flavor do they have?

They are also called chayote. Depends on what part of the country you are in.

They are pretty bland. Sort of, kind of remind me a little of jicama. Both are crisp and juicy when raw. They need spice or salt, etc to give them flavor.

 

[kaneohegirlinaz]

I Love jicama. medtran49 was it raw or cook in your succotash?

 

[garlichead]

I Love jicama. medtran49 was it raw or cook in your succotash?

I pickle raw jicama and cut them into batons and serve them on some entrees that require the acid to help balance the dish. Lately I've been using a kind of chimichurri as the pickling agent.

 

[medtran49]

I Love jicama. medtran49 was it raw or cook in your succotash?

Cooked. I steamed the veges in a basket steamer.

 

[karadekoolaid]

We went to a pub for dinner last night. We´d selected it on the internet because it looked interesting; described itself as a gastropub..
When we got there, the restaurant was half empty and the "chef" was standing at the bar chugging down white wine.
When we got the menus, the only exciting thing was lamb tagine - but there wasn´t any left. The other choices were liver & onions, lamb stew, burger, fillet steak and fish & chips.
After they took our orders, it took 50 minutes to get served. The food was good (although the "mushy peas" were distinctly underwhelming) but expensive considering we could have eaten the same for half the price in town!
Just goes to show that what you read on the internet doesn´t always translate into reality.

 

[Windigo]

Milkchocolate birthday fudge with white chocolate easter eggs for my husband!

 

[LissaC]

Yesterday's dinner was tuna steak with stewed onions

 

[Windigo]

Asparagus, Hollandaise sauce, ham, egg and Pommes Duchesse for my husband's birthday meal.

 

[SatNavSaysStraightOn]

Yesterday was a case of don't have this for that, or that for this, so had to make do..

Jacket potato, baked cauliflower & Tempeh Loaf

• SatNavSaysStraightOn
• 8 Apr 2022

 

[SatNavSaysStraightOn]

Today I had the missing ingredient for the baked risotto which is yummy and due to a slight hiccup in reading the ingredients, inside of the arborio rice (½ cup) was added 20 minutes after the rest (1 cup) which actually worked out really well, so I got the creamy texture and had some rice texture as well... it was also a very tasty recipe despite mistakes in the ingredients and quantities inn the actual book itself (such as ½ cup being 60ml which it is not! )

Baked Risotto with mushrooms & chard

• SatNavSaysStraightOn
• 8 Apr 2022

What isn't so good is my photography because I was running late and also couldn't find my phone and also because I'd had to fight with the lid of an oven proof skillet to prize it off with a knife whilst swearing blind at it because it had just come out of a 200°C oven and had somehow glued itself on.

 

[Yorky]

Yesterday was a case of don't have this for that, or that for this, so had to make do..

Jacket potato, baked cauliflower & Tempeh Loaf

• SatNavSaysStraightOn
• 8 Apr 2022

Difficult to beat jacket potatoes.

 

[SatNavSaysStraightOn]

Difficult to beat jacket potatoes.

Indeed, and this had a great thick crunchy jacket to it which I love.

 

[NailBat]

You people are way more creative than we are. In America, when we bake a potato, we just call it......a baked potato.

 

[JAS_OH1]

Nope.
When we did our cross-country road trip in 2019 (was it that long ago, geez, haven't been anywhere since, damn it!) I think I saw it on a menu once, but wasn't brave enough.

Boudin balls aren't scary really, the ones I had weren't too spicy. I am not a fan of liver so that's my only objection to them. Since they have so many other flavors in them it balances it out a bit but it's still detectable. Not my favorite but not bad.