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

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Timenspace said:
Looks lovely. Tasso? First time I read about tasso. Is it the sauce? or the meat stripes and sauce? My google says:Tasso is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours.
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We use slices of pork, make up a Cajun spice mix, it gets packed on the pork slices (very thickly), cures for about a week in refrigerator, then is smoked. We usually make 2.5 to 5 pounds at a time so we divide, vacuum seal and freeze. The spice layer comes off while cookkng and flavors the dish.
 
Quesadillas. Craig had chorizo, poblano pepper and onion, plus a couple of Mexican cheeses I had bits of leftover and frozen previously. I was supposed to have corn and fontinella cheese, but didn't even make it through my first piece before I stupidly yelled at 1 of the pugs while trying to chew and promptly sucked a couple pieces of corn down the wrong way. The resultant coughing fit to get them out left my chest and diaphragm really sore, think I might have pulled something, and also gave me a massive headache. So, needless to say, I decided I didn't want anymore, at least for a while.
 
Took that brisket that I smoked and put it on a pizza, with provolone, mozzarella, smoke gouda and parmesan, with my Carolina BBQ sauce I made as the sauce.
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It's a Pizza-kinda Sunday it seems.
But I was having issues with the first one ...
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I having a heck of a time getting it off the peel and on to the stone, DAMN IT ALL!!!
It came out looking funky but tasted fine. DH does like thick crust :laugh:

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Second times a charm though.
 
medtran49 said:
We use slices of pork, make up a Cajun spice mix, it gets packed on the pork slices (very thickly), cures for about a week in refrigerator, then is smoked. We usually make 2.5 to 5 pounds at a time so we divide, vacuum seal and freeze. The spice layer comes off while cookkng and flavors the dish.
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Yeah, I have to make my own, as it is impossible to find anywhere near me. I need to make another batch.

Just an addition to what medtran49 said, tasso is not something one would want to eat on its own. Like she mentioned, it is a flavoring agent. You can make gumbo without it, but gumbo is noticeably better with it, IMO.

If anyone wants to use tasso for cooking, be sure to go easy of the salt in a recipe, and wait until the end of a cook to add salt, if you need it. Tasso is quite salty.

CD
 
medtran49 said:
Quesadillas. Craig had chorizo, poblano pepper and onion, plus a couple of Mexican cheeses I had bits of leftover and frozen previously. I was supposed to have corn and fontinella cheese, but didn't even make it through my first piece before I stupidly yelled at 1 of the pugs while trying to chew and promptly sucked a couple pieces of corn down the wrong way. The resultant coughing fit to get them out left my chest and diaphragm really sore, think I might have pulled something, and also gave me a massive headache. So, needless to say, I decided I didn't want anymore, at least for a while.
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I can imagine the pugs thinking, "that'll teach her." :D

CD
 
Sunday.

Really loving Japanese for quick family meals packed with vegetables that can double up as lunches for a few days. All of this for about an hours actual work all up.

Japanese chicken curry - with zucchini, potato, carrot & onion
Ginger miso glazed eggplant - steamed, glazed, grilled
Okonomiyaki (we might be obsessed)
Rice

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Frizz1974 said:
Sunday.

Really loving Japanese for quick family meals packed with vegetables that can double up as lunches for a few days. All of this for about an hours actual work all up.

Japanese chicken curry - with zucchini, potato, carrot & onion
Ginger miso glazed eggplant - steamed, glazed, grilled
Okonomiyaki (we might be obsessed)
Rice

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An hour?!
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kaneohegirlinaz said:
Love that label ... did you make youself?
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I did, I’m a full blown nerd about some things 😂
It’s a Niimbot D101 (tiny portable label printer) about £40 for the model that does wide labels. They do smaller ones for about £25-30

Great fun, easy to use, can import any pics or designs you like straight from your phone or use their app to type them out directly.

Limited to black and white though as it’s heat printed so there are no ink cartridges to mess with 👍
 
In my infinite wisdom (or “wanna see wot’ll ‘appen” stupidity more like) I decided to combine raising methods for this loaf using yeast AND carbonated water that SatNav used in her chickpea bread - yes I’m trying to offload the blame 🤪 😆

It’s on its side, where the smoothness finishes was the top of the loaf tin, I thought it was going to escape out the oven door and take over the house 😂

Fortunately it stopped less than a millimetre short of impaling itself on the ovens top element.

If anyone tells you gluten free flour doesn’t rise.. well it does.

Tasted great 👍

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