What did you cook or eat today (February 2021)?

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Steak pie with a puff pastry top, chips and veg. Sometimes simple is best!
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I've been tired - and busy shopping, studying and preparing seedbeds for my seedlings, so we've been eating junk food for two days in a row 😳. Yesterday I ordered a huge tuna pizza with pepper, onion and garlic and today we had blunt tv-dinners with breaded saithe/pollock/coalfish, peas, dill-butter and mashed potatoes. Various snacks, sweet treats, carrots and fruit in addition. I bought "real food": meat and veggies for a home-made beef stock/consommé, though; that will be the base for two dishes in the coming days.
 
Burt Blank said:
Last nights dinner was a reminder of my Mums comfort food. The egg man arrived with some very fresh free range eggs, Buttery mash, fried eggs and good bread. Food of the gods. Pud was Blood oranges. We just received a call that there was a big catch of Scorfano (mrs B's fav fish) and Mantis shrimps last night so we are off to the fish market hopefully to get some for tonight. I will post the real pics if we get someView attachment 56596View attachment 56597View attachment 56598View attachment 56599
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He is too cute to eat!! I would put him in a fish tank and feed him instead of eating him, LOL!

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murphyscreek said:
Yes, am staying in Cairns, but currently having lunch in Port Douglas. I have spent a lot of time in Yeppoon in the past, I had ex inlaws living there, and use to own a block with a cabin out at Byfield.
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I go to the casino in cairns, I'd love to be the here now. The drive to Brisbane is awesome. We stop at Hervey Bay Yeppoon etc over 10 days. Eumundi markets are amazing. Enjoy your break,

Russ
 
caseydog said:
Late dinner here. I have a boneless pork loin chop in the sous vide water bath. When it is done, I have a maple-syrup and Louisiana Hot Sauce glaze to brush on it, and then give it a quick sear. Leftover marinaded roasted onions on the side. Actually, the best is to get some pork and onion on the fork together for one bite.

Picture? Um, we'll see what I feel like at the moment. It's almost 10PM here.

CD
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Your talking about your pork chop creations is making me rethink pork chops.
I havnt had one in 10 years?

Russ
 
Brine the pork chops. They will be more moist and more tender, don't overcook.

Our dinner was a sheet pan dinner. Chicken thighs stuffed with mascarpone, lemon zest and microplaned garlic. Sweet potato and beet root cubes. Cooking liquid/sauce of white wine, honey, lemon juice and grainy mustard. Garnished with basil.
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rascal said:
Same and I can't tell you why I havnt bought any, maybe because they were too dry? Plus my wife's not a fan so that kinda pits into the hard basket, maybe I need to do it when she's out.

Russ
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Dry pork chops are usually the result of overcooking. Pork loin has very little fat, so you have to be careful not to overcook it. Lean pork is one of the best reasons to cook sous vide. You can't overcook it. Tender and juicy every time.

CD
 
caseydog said:
Dry pork chops are usually the result of overcooking. Pork loin has very little fat, so you have to be careful not to overcook it. Lean pork is one of the best reasons to cook sous vide. You can't overcook it. Tender and juicy every time.

CD
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I'm too old to start getting too fancy,lol. I used to buy whole pork fillet and do it Chinese style marinated in a red type sauce, pan fried and sliced . Again I don't know why I stopped doing it. I need to buy some again.

Russ
 
rascal said:
Same and I can't tell you why I havnt bought any, maybe because they were too dry? Plus my wife's not a fan so that kinda pits into the hard basket, maybe I need to do it when she's out.

Russ
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Lately I've been brining them overnight in a weak brine solution. They stay nice and juicy.

Edit: Just read the next post after yours by caseydog saying the same thing.
 
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