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

[caseydog]

Lunch today is Tortellini-based.
Tortellini in meat broth and fried Tortellini skewers

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Is fried tortellini an Italian thing? I always assumed it was something we Mercans did to it. We fry everything -- especially in the South.

CD

 

[MypinchofItaly]

Is fried tortellini an Italian thing? I always assumed it was something we Mercans did to it. We fry everything -- especially in the South.

CD

Yep, it's an Italian thing (mostly from Bologna) - but probably imported from 'Merica

 

[Yorky]

Chilli con carne - a portion from a new batch.

January 2 s.jpg

• Yorky
• 8 Jan 2021

I've just had an argument with my wife about bagging the remainder of the chilli for freezing.

We have just recently bought a cheap (£15.00) vacuum sealer. I have read the instructions (which are in Chinese with a very poor English translation). She has not read the instructions but instinctively knows how to use it. An important part of the instructions is "not to allow liquid to get into the machine". I wanted to semi-freeze the packs before offering them up to the vacuum sealer. She could not understand why. Luckily I won the argument and we haven't now got a defunct vacuum sealer.

I'll compose a report on the sealer tomorrow.

 

[caseydog]

I've just had an argument with my wife about bagging the remainder of the chilli for freezing.

We have just recently bought a cheap (£15.00) vacuum sealer. I have read the instructions (which are in Chinese with a very poor English translation). She has not read the instructions but instinctively knows how to use it. An important part of the instructions is "not to allow liquid to get into the machine". I wanted to semi-freeze the packs before offering them up to the vacuum sealer. She could not understand why. Luckily I won the argument and we haven't now got a defunct vacuum sealer.

I'll compose a report on the sealer tomorrow.

You were right. Freeze things like chili first, in the bag, and then vacuum seal it.

CD

 

[vernplum]

45 day dry-aged Aussie Angus T-bone. 3hr sous vide @ 54c then 2 mins per side sear in butter. I ate some veggies (promise!) but they are hidden underneath it!

 

[epicuric]

45 day dry-aged Aussie Angus T-bone. 3hr sous vide @ 54c then 2 mins per side sear in butter. I ate some veggies (promise!) but they are hidden underneath it!
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Awesome!

 

[mjd]

45 day dry-aged Aussie Angus T-bone. 3hr sous vide @ 54c then 2 mins per side sear in butter. I ate some veggies (promise!) but they are hidden underneath it!
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That looks delicious! P.S. I see the veggies. ;-)

 

[Hemulen]

Oven-grilled camembert filled with honey-pistachio-citrus syrup.

Recipe

 

[epicuric]

Oven-grilled camembert filled with honey-pistachio-citrus syrup.
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Recipe

Is that thyme (looks a bit too soft) or oregano (looks too small)? Gorgeous either way.

 

[Hemulen]

Is that thyme (looks a bit too soft) or oregano (looks too small)? Gorgeous either way.

It's thyme .

 

[epicuric]

It's thyme .
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Thyme is my most used herb, it works with so many things. I have yet to figure out why store bought has soft stalks, yet home grown has woody stalks that need stripping.

 

[indianwells]

Pan fried cod loin over rice and peas with a dill parsley sauce.

 

[epicuric]

Pan fried cod loin over rice and peas with a dill parsley sauce.View attachment 54436

That is a thing of beauty.

 

[Hemulen]

Thyme is my most used herb, it works with so many things. I have yet to figure out why store bought has soft stalks, yet home grown has wood stalks that need stripping.

The store bought ones (at least here in Finland) are grown as annual or biennial pot plants in optimal light, moisture and nutrient conditions in greenhouses; they don't have time to form woody stalks. Original Mediterranean thyme plants are shrubby perennials which form hard, woody stalks over the years. Home-grown thyme varies in softness depending on the age, the variety, growing and weather conditions and whether the plant is grown from seeds or cuttings/scions.

I'll start preparing (pistachio) venison/deer now...

 

[vernplum]

Pan fried cod loin over rice and peas with a dill parsley sauce.View attachment 54436

That looks so lush! I'll have to try that.