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

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My brother posted this picture he took at a high-end market, with the caption "Full Fontal Fontina". :laugh:

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Green Goddess Dressing courtesy of TastyReuben

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This is soooooooooooooooooo stinkin' good!
We're having leftover Pizza and a nice big salad for dinner and I can't wait!
I kept dipping a tasting spoon into the mixing jar and DH was thoroughly grossed out!
He detests anything "creamy", but he was amazed when he saw me making my own Anchovy Paste from a fillet, which we always have jars of those in the `fridge.
I want to make this into a dip next time around for a Crudité Platter to take to Cards with the Neighborhood Gal Pals, they'll love this too!
What say you TastyReuben ? Maybe drain the Sour cream before had to eliminant the whey?
 
kaneohegirlinaz said:
Green Goddess Dressing courtesy of TastyReuben

View attachment 96533

This is soooooooooooooooooo stinkin' good!
We're having leftover Pizza and a nice big salad for dinner and I can't wait!
I kept dipping a tasting spoon into the mixing jar and DH was thoroughly grossed out!
He detests anything "creamy", but he was amazed when he saw me making my own Anchovy Paste from a fillet, which we always have jars of those in the `fridge.
I want to make this into a dip next time around for a Crudité Platter to take to Cards with the Neighborhood Gal Pals, they'll love this too!
What say you TastyReuben ? Maybe drain the Sour cream before had to eliminant the whey?
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I’m glad you like this!

To make it thicker, yeah, I’d drain the sour cream (I usually do that anyway), and I’d probably hold back about half the sour cream and half the mayonnaise, then mix that in at the end by hand, adding more to adjust the thickness.
 
The Late Night Gourmet said:
The tenderloin looks great, and I like the layer of pepper draped across the surface. But, I can't take my eyes off the potatoes.
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The potatoes are a frozen food service product..I discovered them at another restaurant a while back..so, we brought them in. 350 for 35 minutes and they are ready..Nice and creamy inside..an easy option when I don't feel like cooking much
 
We both felt that the cauliflower rice Tabbouleh lacked something on Monday, so I added some chopped dried apricots and today it was so much better. It's gone from a I'll eat it because it was made and needs eating, to a dish that we're both happy to have again.

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Served with a homegrown tomato and a dollop of homemade yoghurt.
 
JAS_OH1 said:
True about the beer. Timenspace has mentioned several times in the past that she uses corn flour and spelt when she bakes. I am not sure about our friend Dave's baking endeavors, but his wife does some baking...I will have to ask her if she has a gluten free flour she likes. Whether or not it would be available in Croatia is another story.
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Oh you are so sweet and caring, thank you. I though about using psyllium , but I have never used it, so it will take some experimenting...perhaps chia can help too...I also use rice flour, we can order or buy pretty much anything...I think...if we wish so...if it is not overly expensive, I would have a go...A coworker of mine has some diet issues, and she even found komut flour...

I was thinking of using the 1 can of beer I have over since August or so, it is plain local beer, not a gluten free one...but I could go around looking for a gluten free beer, just to know if there is such in Croatia at the moment or not. I am not a big beer fan, and I do not drink any alcohol. This was bought for my boyfriend...somehow he missed this one, I think he may have had some stomach issues...

What I would love of the beer pretzels is that they are soft on the inside, not crumbly, stretchy, and with a lovely crust... and they should taste like bread, or pretzel...so, chickpea flour perhaps not in this recipe...I don't know...

However, I am more than willing and excited to read a tried-out recipe for a gluten free pretzel, with or without beer...

Oh, perhaps tapioca flour could help too...

Originally I had planned to have this Wednesday off, however our director arranged for a tv shoot, and then as I am travellingover there, I added a final exam prep with a student as well...and my kid has her sports this evening, so none of the baking will happen today, it seems...but the time will come.
 
The Late Night Gourmet said:
My brother posted this picture he took at a high-end market, with the caption "Full Fontal Fontina". :laugh:

View attachment 96532
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A lot of Murray's cheeses are showing up in a few stores here. I've had mixed experiences with them. I think I saw them for the first time about a year ago. Now they are in Kroger and Tom Thumb (Albertson's premium brand stores in Dallas/Fort Worth).

CD
 
SatNavSaysStraightOn said:
If your friend or Timenspace has a gluten free flour mix they are happy with and it produces a lighter bread result than most do, plus a beer that is also gluten free, then they should work with a big but... They do need to be able to rise though. But at the end of the day, if there's a bread mix that works for said person, it will also be a gluten free beer issue to address. I know there are some beers that are suitable. Most are not gluten free having malted wheat & malted barley in them. There are gluten free beers around though (Gluten Free Beer | The Gluten Free Beer Shop | Australia) but they don't taste like beer only similar... but I don't see why it couldn't be made with one of those or even fizzy water to get the rise needed. It would just lack a beer flavour.
Sounds like a difficult challenge tbh!
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Thank you so much, so kind of you. Honestly I am not that concerned about the beer, I merely wanted to use it up, but if I omit it, no big deal. I might put it out for the homeless, will be grabbed in no time...I can tolerate some gluten, but in general I prefer to avoid it, if possible.
But the gluten free, soft but crusty lovely pretzel is a challenge...I suppose I will have to work around some standard recipes and find a good flour ratio...I don't think the corn flour will be suitable, it seems pretty heavy to me...although I love it in all combinations...now it occurs to me, I have never tried cassava flour, I did tapioca, but not cassava...spelt might work...I remembered komut flour, I might try that too...

We had a laugh, yesterday, over lunch, my daughter and I, she said those recent lasagne are more bland than usual, I did use some white flour, apparently she got so used to my spelt and corn mixture, that this was blah...in my opionion they were delicious, certainly much easier to roll out...I've had a little bit and then she had most of it.

Will keep you updated on the forum.
 
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