What did you cook or eat today (April 2025)?

[vernplum]

Lamb's really expensive in Singapore, so when I come to the UK I eat a lot of it. Just salted and air-fried at 200c for 10 mins to medium-rare:

 

[vernplum]

..and yesterday I had this absolutely gargantuan fish and chips at one of my favourite chippies in Balham, South London. So the menu said 'Small Rock £9.50, Large Rock £10.70' and I thought, well, for an extra quid I might as well get the bigger bit, but after a 15 min wait while the fellow fried it he brought it over and I thought 'OMG I'm never going to finish that - it's TWICE the size of a normal piece of fish!'

But I channeled one of my favourite competitive eating YouTubers and got through all the fish (though I did leave some of the batter at the end) and managed to polish off all the chips.

As I was paying (in a near comatose state and all sweaty) the guy said 'you managed to finish it!' and I said 'why didn't you tell me it was going to be so big?' to which he laughed and said that that particular piece just so happened to be cut in a way where it came out like that and was really an 'extra-large'.

 

[Windigo]

Spicy meatballs, satay sauce, aioli, tapenade,mustard and bread at a local bar. Not in the mood for cooking, packing our bags for saturday!

 

[rascal]

Lamb's really expensive in Singapore, so when I come to the UK I eat a lot of it. Just salted and air-fried at 200c for 10 mins to medium-rare:

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Do you get kiwi lamb or just ozzy?.
How much per kilo please??

Russ

 

[rascal]

10am here , just a cuppa and biscuits. Supposed to get to 27 c so I may go out.

Russ

 

[SandwichShortOfAPicnic]

Do you get kiwi lamb or just ozzy?.
How much per kilo please??

Russ

Hopefully lamb form Britains valleys!

 

[TastyReuben]

Copycat Campbell’s tomato soup and grilled/toasted cheese - it’s dreary soup weather here today.

 

[karadekoolaid]

I've been experimenting with some new flavours. Top left is fried paneer with coconut sauce (from Hyderabad), top right is chole (from Punjab - chickpeas in a sauce cooked with tea) and at the bottom, bhatura (deep-fried yoghurt bread):

 

[Barriehie]

I made 1/2 gallon of yogurt in the IP! Plain, full fat , ALL dairy!!!

 

[Puggles]

4 cheese cheesebread. Whole milk mozzarella, Romano, parmesan and Asiago.

 

[msmofet]

I made 1/2 gallon of yogurt in the IP! Plain, full fat , ALL dairy!!!View attachment 126832View attachment 126833

I love IP yogurt. I do cold start using full fat Ultra Pasteurized 1/2 & 1/2 & Ultra Pasteurized heavy cream. Do you strain? I strain mine at least 12 hours but usually 24 hours. I like it nice and thick. Then I use the whey for baking.

 

[Barriehie]

I love IP yogurt. I do cold start using full fat Ultra Pasteurized 1/2 & 1/2 & Ultra Pasteurized heavy cream. Do you strain? I strain mine at least 12 hours but usually 24 hours. I like it nice and thick. Then I use the whey for baking.

This was 1/2 milk and 1/2 half n half. To make it thick I usually just add a cup of powdered milk rather than all that straining. Didn't have the powdered milk so this is kind of thin but it's still probiotic so I'm in! Mine is cold start as well and boil then yogurt mode normal. I use to do it 12 hours overnight but this time I did 4 and it worked. Overnight makes it thicker since the lactobacillus have more time. I'm, at this point, glad to have a huge jar of yogurt!

 

[kaneohegirlinaz]

Went shopping and took myself out to lunch-all by myself and it was GREAT!!!

Mushroom Soup and Salad - couldn't even eat half so it's what's for dinner too.

 

[Herbaceous]

Sea bass with hoisin glaze over rice, with some roasted peppers and snap peas on the side.

 

[rascal]

Hopefully lamb form Britains valleys!

I regret when in the uk I never tried Welsh lamb raised on the salt marshes. But we stayed in b n bs.

Russ