What did you cook or eat today (January 2025)

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Sweet Italian sausage, bell peppers (green, red, orange, and yellow), onions, crushed tomatoes, fresh garlic, fresh basil, burgundy wine, and ground red pepper flakes. Seeded Italian bread, not pictured, on the side to dip.


sausage_peppers_onions_012325_1_IMG_3439.jpg
 
Not today or yesterday (Wednesday, actually) : a trio of Peruvian ceviches.
From left to right, ceviche with (red) rocoto peppers; ceviche with orange (ají amarillo) peppers; classic ceviche with tiger's milk (leche de tigre).
First impression was that the plating was way too cluttered. The plantain chips were fried too fast, so were crispy on the outside and raw in the middle. The sweet potato batons, fine. The first two had no spice at all, and I mentioned that, if you're going to use chiles, then at least let them bite a bit. The fish used was sea bass, and that's the best for this dish, IMHO.
When we'd finished the contents, my friend called for a glass of pisco with ice. She then strained all the juices into the glass and created a wonderful new cocktail which would put a bloody mary to shame :laugh: :laugh: :laugh:
Ceviche de Aji Rocoto.jpg
 
karadekoolaid said:
Not today or yesterday (Wednesday, actually) : a trio of Peruvian ceviches.
From left to right, ceviche with (red) rocoto peppers; ceviche with orange (ají amarillo) peppers; classic ceviche with tiger's milk (leche de tigre).
First impression was that the plating was way too cluttered. The plantain chips were fried too fast, so were crispy on the outside and raw in the middle. The sweet potato batons, fine. The first two had no spice at all, and I mentioned that, if you're going to use chiles, then at least let them bite a bit. The fish used was sea bass, and that's the best for this dish, IMHO.
When we'd finished the contents, my friend called for a glass of pisco with ice. She then strained all the juices into the glass and created a wonderful new cocktail which would put a bloody mary to shame :laugh: :laugh: :laugh:
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OK, I am checking flights to caracas :)
 
karadekoolaid said:
That is absolutely BEAUTIFUL rhubarb!! I'd love to get my hands on some of that.
I tried growing it over here once, but it didn't like the heat too much.
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Thank you. We're pleased with the new variety we are growing.

Provided it has shade mine is fine. It's seen 35-38°C already and was only planted 6 months ago.

The old variety we had, has been through the heatwave (45°C) and drought. It wilts in very hot weather, but recovers quickly. Definitely preferred shade here in Australia though. It grows almost year round here and always has leaves on it unlike in the UK. I guess there is maybe a month where it's not doing much.

At the start of spring this seadon, we decided to rip out the old rhubarb (we didn't like the taste) and buy a new plant with a named variety. This was the first stalks off the new one which we very much like. It has been a week worthwhile exercise. Normally you'd leave it a year or two before harvesting but this is well settled in and doing really, so we decided to try it.

Incidentally we even seen it growing as far north as Nord Kapp, in Norway (most northerly part of Norway).
 
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