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

[SatNavSaysStraightOn]

Tasso pasta. Homemade tasso, carrots, onion, garlic, zucchini, yellow squash, cream and ParmR.

View attachment 98192

I had to look up what tasso is...

 

[rascal]

No pics but hot ham was awesome with the glaze. Dauphinoise pic was earlier.

Russ

 

[Herbaceous]

Husband made pizza tonight!

 

[detroitdad]

Re-crisping MrsT’s reuben after it steamed itself soggy on the ride home.

My favorite kind of sandwich. My favorite breakfast is Corned Beef hash!

 

[Puggles]

Brisket sandwich that I made with the brisket I smoked. Brioche bun with a bit of sauce on it, brisket cuts, sweet pickles, and a parmesan crisp I made. With a side of pickled red onions.

 

[caseydog]

Takeout:

Re-crisping MrsT’s reuben after it steamed itself soggy on the ride home.

Was it Tasty?

CD

 

[detroitdad]

Husband made pizza tonight!

I love green olives on pizza!

 

[caseydog]

I love green olives on pizza!

Funny thing is, I liked black olives on pizza as a teen, but do NOT like it now.

CD

 

[vernplum]

Did some deep frying today - some kind of beef wonton things:

Salt and pepper squid/tofu:

 

[TastyReuben]

Funny thing is, I liked black olives on pizza as a teen, but do NOT like it now.

CD

I like both, but when it comes to pizza, neither can be fancy/gourmet olives. It’s got to be those dirt cheap little pimento-stuffed green olives or those little canned sliced black olives.

 

[Rocklobster]

Side of zucchini and mushrooms

 

[Frizz1974]

Good morning. Yet another catch up post.
It’s been a very big weekend. Involved in a very foodie event at one of the foodiest places in Oz.

Orange NSW has an event each year to celebrate its produce Food Of Orange District (Food) Week However it runs over at least the weekends either side making it a bit longer than a week.

Forage is an event that has an 8 course degustation menu set over a 4km walking course winding through a set of vineyards with matching beverages and live music. They sell 1000 tickets to this event in the blink of an eye each year.

Each year Second Mouse Cheese has been the last course, however because this is Australia and not France we have finally moved to station/course 1.

We served our blue, our Italian alpine style, our Camembert and the other producers had (the most amazing hazelnut) mortadella & salami, an (imho over spiced) cherry chutney & delicious preserved figs & bread.

End of day - last punters - by then we were all glass in hand and scoffing cheese, meat, preserves & bread. And wine of course. The winery we were situated on were pouring Prosecco or Pinot Gris.

Those bloody trestles are too low - back breaking. So after, because we were done by 2pm, we went for spa pedicures in those massage chairs. Delightful.

 

[Frizz1974]

Then to the pub for happy hour local beers on tap & pizza. 4 cheese & salami with chilli honey.

Then back to my cheese lady boss place for fabulous local wine & to finally watch The Menu. Hilarious dark comedy.

 

[TastyReuben]

Tell us what you cooked or ate today. We love to see photos but its not a requirement.

 

[Windigo]

Pasta bake with spicy tomato sauce, mozzarella and basil