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

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SatNavSaysStraightOn said:
So what was the verdict?
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I've had better but not here. The meat - fat ratio was quite high and there was no gristle in the one I ate. The pork was tasty and the pastry not too heavy. Overall I was quite pleased although I shall have mushy peas or gravy with the second one as it was a little "dry".
 
Fish fingers, roast potatoes, purple cabbage, green beans.
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msmofet said:
Looks wonderful. Can you post or private message me the recipe.
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Make a dressing several hours, or better still a day or two before using, of 1/3 cup fish sauce, juice of 1 (or 2 if small) lime, 10 birdseye chillies thinly sliced, and 2 cloves garlic thinly sliced.

For the stir fry in a mortar and pestle make a rough paste of 10 birdseye chillies, and 5 cloves garlic.

Heat 2 tbsp oil in a wok and when really hot stir in paste quickly for a few seconds.

Add 500gms minced (ground) beef along with 1 tbsp sugar and stir for minute or two on high heat.

Add 2 tbsp fish sauce and stir for another 1/2 a minute or so, then add 1/3 cup beef stock and cook another minute or two. Turn off heat, and stir in 2 large handfuls of fresh holy basil leaves if you can get it, or ordinary Thai basil leaves like I did which work fine.

Serve with jasmine rice, a fried egg on top, and some of your premade dressing.

It's a very fiery dish especially with liberal use of the dressing. Have ice cold beer on standby. For further reference check out the link to my video in that post.

Cheers
 
This seems to be the week of repeats. First, ham and pea soup, and now, cauliflower cheese. The most interesting thing about today´s lunch, however, was not the cauli and YMCA potatoes, but the salsa I made on the side. My DIL just made cochinito pibil to take to a party, and traditionally, this luscious dish is served in Yucatan with this salsa, known as xnipec (zhni-peck) . First time I tried it was in La Montejo, a Yucatan cantina in Mexico city. Xnipec (The Dog´s Nose) Salsa from Yucatan
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With DH being ill and not really wanting to eat much, I've taken to making up one large-ish dish and setting it aside for myself to eat a bit at a time.
Today, I made a batch of my version of Fried Rice
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When we were in "the Big City" a few weeks back and went to an Asian Market, I finally got some Dark Soy Sauce.
WOW!
It has a different flavor profile and it gives the Rice a beautiful color.
I did some regular or "Light Soy Sauce" aka Shoyu to me, for added flavor.
This is Chinese BBQ Pork or my homemade Char Siu, along with some veg and egg.
I love this for breakfast with a fried Egg on top.
 
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DH finally woke up and requested a "Snack Plate"

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Diced fresh Tomatoes, Cucumbers, Sweet Bell Peppers, Salami, Crackers from Trader Joe's, a new-to-us cheese and pitted Kalamata Olives.
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Lovin' this cheese!
DH asked me, "how much do you think this plate would cost in a restaurant?"
(This plate ☝️is 9.5" in diameter)
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Well, I found this today at the supermarket ...
"Hmmmm ... maybe $20, it'd be an appetizer plate for two I'd say."
DH: No just for me
:laugh:
 
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