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

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JAS_OH1 said:
The prawns look great, did you make those yourself?
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I don't know how to make prawns. :laugh: I bought a large box of them with the heads on and used them to make the prawn tempura.

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I still have a lot of these left to use however I want.
 
JAS_OH1 said:
Gee, and here I thought you knew everything.
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What would have made you think that? When it comes to cooking, I have always represented myself as an amateur. There are some things I know much about, but cooking is still a path that I am yet in the venture of enriching my skills. And, I would not want to farm prawns. I prefer them from the wild. The box I got originated in Peru.
 
We were supposed to go to Schützenfest, but we didn't quite make it (and judging from what MrsT is seeing on FB, it's a good thing - crowds so large, they had to turn people away), so I made a fest meal at home:

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Knock/Knackwurst, Schwaben-style sauerkraut, and spätzle. The kraut is made with grated potato and grated apple, juniper berries, and some of the wine we drank with it (gewürztraminer). I added sliced potatoes to make MrsT's day.

The spätzle, I boiled that in a weak chicken broth, then tossed it in butter and bacon fat.

To quote my wife, "...and that's why I married you!" :laugh:

PabloLerntKochen - as our resident German...how'd I do? :)
 
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TastyReuben said:
We were supposed to go to Schützenfest, but we didn't quite make it (and judging from what MrsT is seeing on FB, it's a good thing - crowds so large, they had to turn people away), so I made a fest meal at home:

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Knock/Knackwurst, Schwaben-style sauerkraut, and spätzle. The kraut is made with grated potato and grated apple, juniper berries, and some of the wine we drank with it (gewürztraminer). I added sliced potatoes to make MrsT's day.

The spätzle, I boiled that in a weak chicken broth, then tossed it in butter and bacon fat.

To quote my wife, "...and that's why I married you!" :laugh:

PabloLerntKochen - as our resident German...how'd I do? :)
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And I am sure yours was "Tast"ier by far! I have been to some of those festivals. They aren't always what they are "knock"ed up to be, but sometimes are far "wurst" :laugh:
 
JAS_OH1 said:
And I am sure yours was "Tast"ier by far! I have been to some of those festivals. They aren't always what they are "knock"ed up to be, but sometimes are far "wurst" :laugh:
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Thanks, it was good. I had to laugh, because she couldn't talk for eating, and couldn't eat for talking, if that makes any sense. She said this is the best thing she's eaten in a while, and considering some of the meals we just had out, that's saying something.

I kept hearing, "Oh my god...oh my god...oh...my god," under her breath while she was eating. I finally had to ask if she was eating or up to something else over there.

We always liked Schützenfest, and of all the clubs here, they have our favorite beer garden, but the last few years, it's gotten kind of unpleasant due to the crowds.

Parking is atrocious, and you end up waiting in line for hours for everything. Just for fun, here's their site for this year's fest:
Welcome to Schützenfest

Luckily, there are plenty of others to choose from throughout the year.
 
Yorky said:
Cooked a fresh batch of chilli con carne yesterday. Cayenne peppers were not available so I used anaheim peppers. A distinctive difference in taste and quite a pleasant change. I still used Thai hot chillis for the heat.

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The cayenne peppers I grow are VERY much like the Thai chili peppers I buy at the asian grocery store.

Anaheim peppers are good for flavor.

For a change, can you get any dried Mexican/SW USA chilis there? Maybe order them? They would be fun to play with.

Ancho (dried poblano) and guajillo (a dried pepper from New Mexico) are common in Texas/New Mexico chili. Ancho chilis are always in my pantry, as well as chipotle (smoke-dried jalapeño -- I make my own from my garden). When they are in season, and when I can get them, I love Hatch chilis from New Mexico. Great flavor -- I love them in salsas.

CD
 
Yorky said:
Cooked a fresh batch of chilli con carne yesterday. Cayenne peppers were not available so I used anaheim peppers. A distinctive difference in taste and quite a pleasant change. I still used Thai hot chillis for the heat.

With roti s.jpg

With roti s.jpg


Anaheim s.jpg

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Something I have never tried nor made. It looks good, I can't see why I wouldn't like it, maybe the heat puts me off, I'm not good with hot chillies, whereas my son does.

Russ
 
rascal said:
Something I have never tried nor made. It looks good, I can't see why I wouldn't like it, maybe the heat puts me off, I'm not good with hot chillies, whereas my son does.

Russ
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Just use less potent chilis, or fewer of them. If I make chili for a crowd, I make it on the mild side, and put hot sauce on the table for those who want more heat.

CD
 
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caseydog said:
Just use less potent chilis, fewer of them. If I make chili for a crowd, I make it on the mild side, and put hot sauce on the table for those who want more heat.

CD
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I have a wee copper? Bowl that I use if my kids are here, they love heat, I chop up chillies fresh if we have them and soak in Evoo. Usually about 10 chillies hot and medium. Believe it or not it's mid winter here and we still have chillies at our back door, small but none the less potent. I skipped the chilly gene along with my wife!!

Russ
 
rascal said:
Something I have never tried nor made. It looks good, I can't see why I wouldn't like it, maybe the heat puts me off, I'm not good with hot chillies, whereas my son does.

Russ
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In that chilli con carne are 1 kg beef, 6 anaheim peppers and 6 Thai hot peppers plus 1 teaspoon each of cayenne pepper and kashmiri pepper. Leaving out some of the Thai peppers and the cayenne pepper will reduce the heat substantially.
 
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