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

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I enjoyed a potato, onion soup, there is something very comforting in a soup eaten around 10 pm...my kid did too, at first she said, Naah, but a minute after, Ok, yes...replying to my question: Do you also want some soup?
I am recently using a different salt (tuzlanska), and it requires quite a lot more salt than usual...but other than taht, a very mild dish.
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I had eaten a few blissful spoons, and then remembered, oh tulips, I want a photo, prior to taking the photo, so sorry about the soup/bowl edges...
 
Timenspace said:
Oh Goodness, these look amazing! Well, let me try that recipe, this might be it, it looks like the crust is just the way I want it too!!
Thank you so much!
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I love spelt, buckwheat and komut flour. We frequently choose spelt pasta over normal pasta. Spelt or buckwheat would make nice additions if you like the heavier more substantial bread that I do love. One of the best breads we had whilst travelling was in Belarus of all places. But I love Danish and German bread as well (one loaf in particular just on the German side of the German/Danish border we still clearly remember to this day) and there was a state made bread in Norway that we were able to purchase throughout all of Norway which was also very good, just not the excellent that the Belarussian, German or Danish breads were, but still clearly remembered! I digress, sorry.

The beer did add flavour but I'll confess we actually had to buy it. I drink enough to say well I have an inch on the bottom of a glass twice a week and my doctor records it as nil...
Occasionally i will have a bottle of ice cold beer, but it has to be a dark or black ale, and that is something that doesn't appear to exist in Australia. The 2 we fall back to are from Scotland and New Zealand.

Any fizzy water will replace the effect that the beer has to help raise the dough and make it softer and these were definitely worth making. I wouldn't omit the fizz if you get my drift, in this recipe. And it is certainly a recipe I'd happily make again.

Fizzy water and spelt/ buckwheat with some white flour for gluten if you're able to manage that amount (and you could always make the pretzels smaller as well). We often add alternative flour into things such as teff, hemp and similar. Just not the first time I make something though!
 
TastyReuben said:
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.
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When I went to serve up our salads, the Green Goddess was a perfectly thick, spoon able dip!
AH YUM!!!
 
Made this yesterday and let it sit and marry in the `fridge over night.

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Lunch today for us two and I took two servings next door as well.
It's not only snowing outside, but inside too :laugh: grated Parmesan Cheese that is.
That was so stinkin' good, DH exclaimed that I need to make this more often ... not sure why I don't, very simple Minestrone.
 
caseydog said:
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).
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My experiences over the past 3 years in Cinci bring me to the conclusion that Murray´s cheeses are... not very good, really. Their cheeses all taste very similar to me. A gouda tastes like a cheddar which tastes like an edam which tastes like a jarslberger. Fontina is bland, Port Salut is bland, and the soft French cheeses, like brie and camembert taste of disgustingly too much sweet cream, instead of that wonderful stinky pungency. Blue cheeses - not even close, I´m afraid.
 
kaneohegirlinaz said:
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?
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I was touting the glories of TastyReuben shared recipe for this flavor bomb with my Neighborhood Gal Pals and wound up making up small take-away condiment cups for them to try.

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They all want the recipe now!
 
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