What did you cook or eat today (April 2023)?

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I finished up a chore that I already had scheduled for today, a must actually.
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I had put some boneless Pork Ribs to marinade for Char Siu and it needed to be cooked off TODAY!

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I really don't like the sticky mess it makes, so this time I not only lined the sheet pan with tin foil, but I also made "make shift" baking racks. No fuss, no muss, no clean up!

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Puggles said:
There's some bad stuff happening in my life right now, so nothing special, just hot dogs and chips.
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That dog looks delicious. Whatever’s going on, I hope it’s better as soon as possible, and good food can make it more bearable while you’re going through it.
 
kaneohegirlinaz said:
I finished up a chore that I already had scheduled for today, a must actually.
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I had put some boneless Pork Ribs to marinade for Char Siu and it needed to be cooked off TODAY!

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I really don't like the sticky mess it makes, so this time I not only lined the sheet pan with tin foil, but I also made "make shift" baking racks. No fuss, no muss, no clean up!

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That's exactly what I do when I cook something I know is going to be messy.
 
vernplum said:
In the UK where I'm from, and pre-internet, I had never heard the term 'capsicum'. We always referred to these as 'red bell peppers', 'red peppers' or 'sweet peppers'. It wasn't till I got online and started looking up recipes that I learned (or so I thought - perhaps I'm wrong now) that 'Capsicum' is what bell peppers are called in the US. Am I wrong? :)

Here in Singapore where I live now, it's the same - most folks say 'peppers'. In referring to something like a Jalapeno, we say 'Jalapeno peppers' or 'Jalapeno chillies', 'birds eye peppers/chillies', 'habanero chillies' etc.. Nobody I know refers to them as 'capsicums' nor do they for any other chillies, though I expect you're right - under botanical taxonomy chillies, peppers and suchlike are all genus capsicum. the term is reserved (around here at least) for bell peppers.
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Also here in Australia.

Red, green, yellow capsicums are quite big & sweet with no heat.

Chilli = heat. Most common are red or green cayenne and red birdseye. We see green jalapeños pretty common here now and some habenero, scotch bonnet & the little Thai scuds in most Asian markets.

The common Mexican chillies are found dried or smoked & dried online.
 
Last night: I had leftover prime rib from Easter so I rendered a little of that fat with jalapeño and red/yellow bell pepper, then added onion and mushrooms. When that was cooked I added a splash of heavy cream and smashed some roasted garlic in, then folded white cheddar and havarti cheese until melted and blended. Lastly I added bite size pieces of rare prime rib and mixed it in briefly on very low heat, then covered the pan and turned off the gas burner so it was just warmed without cooking the meat further. Served on toasted buns. So good!
 
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