Rocklobster
Legendary Member
Cappuccino tartuffo, bacon gelato
What did you cook or eat today (February 2024)?
- Thread starter TastyReuben
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JAS_OH1
Forum GOD!
All of the presentations were lovely. How did everything taste?
Rocklobster
Legendary Member
Better than it looked. Lol..As a whole, probably the best food experience we've ever had..And, what's crazy about it, the place is only a short drive from our house..
The panna cotta has to wait as I want a fruit coulis or compote topping and have no suitable fruit.
Steak, chips, mashed carrot and swede, roasted rainbow chantenay carrots for lunch. Steak was very wet and didn't char well but was tasty.
Made the creamy mushrooms for a lasagne layer later in the week.
Very happy with them, so happy that I thought if this sauce contained sausage meat instead of mushrooms I'd be happy trying the biscuits and gravy thing.
So ingredients have been ordered for dipping my toes into a classic American breakfast later in the week
Peanut butter Fudge.
The nasty TastyReuben way
I think I'd better check the imperial/metric measurements on the icing (frosting) and the wow butter. I have a suspicion our tub sizes aren't the same, it said "pour" and this definitely wasn't going to pour so I pressed
Unset and warm it has a pleasant taste reminiscent of the 'Reece's' filling Nigella makes for her Reece's Cups which is icing sugar and peanut butter.
Just another 2 1/2 hours before we see if this dairy free delight is worth it
Thinking I'll cube it and make some ice cream with it.
Steak, chips, mashed carrot and swede, roasted rainbow chantenay carrots for lunch. Steak was very wet and didn't char well but was tasty.
Made the creamy mushrooms for a lasagne layer later in the week.
Very happy with them, so happy that I thought if this sauce contained sausage meat instead of mushrooms I'd be happy trying the biscuits and gravy thing.
So ingredients have been ordered for dipping my toes into a classic American breakfast later in the week
Peanut butter Fudge.
The nasty TastyReuben way
I think I'd better check the imperial/metric measurements on the icing (frosting) and the wow butter. I have a suspicion our tub sizes aren't the same, it said "pour" and this definitely wasn't going to pour so I pressed
Unset and warm it has a pleasant taste reminiscent of the 'Reece's' filling Nigella makes for her Reece's Cups which is icing sugar and peanut butter.
Just another 2 1/2 hours before we see if this dairy free delight is worth it
Thinking I'll cube it and make some ice cream with it.
Lullabelle
Midlands, England
Apologies for the bad pic, I was hungry.
TVC cooked us a delicious lamb roast.
TVC cooked us a delicious lamb roast.
rascal
Forum GOD!
My granddaughter absolutely loves carrot cake. I buy her and her mates 4 slices every second Wednesday.
I've never tried it .
Russ
More comfort food for MrsT:
Whats in the tube?
JAS_OH1
Forum GOD!
Some people put raisins and walnuts in theirs. Ick.
German mustard.
This is a sweet variety, meant for Weisswurst, but we like it on all sorts of things.
This is the first time I’ve made mashed potatoes using the stand mixer - I think I might prefer it.
medtran49
Forum GOD!
Tovala meals. Swiss dijon chicken melt with roasted Brussel sprouts dressed with a mustard bacon vinaigrette. Craig had sesame soy braised beef with peppers and onions, and roasted broccoli over white rice, garnished with sriracha. We'd have both again.
Rocklobster
Legendary Member
Shrimp on sun dried tomato cream sauce with Espelette olive oil, and a few crutons hanging around.
Rocklobster
Legendary Member
Trying a new pasta today for the shop. A little research and development. We usually keep it as plain as possible. Butter and Parmesan. Winona snuck in the Chicken Parm request this morning when I was hungover and weak.
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