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

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Last nights dinner. I subbed roast aubergine and squash for potato in my Thai yellow chicken curry. Pud was the usual.
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I had leek stew, kid had pork schnitzel and rice with peas( poplarly called risi bisi here). Panna cotta with melted choc for kid pud.

Excellent. And really quick to get our food. It is envisioned to feed the nearby office workers on a short lunch break.

The bistro is at a street corner in our hood, the cook has many tattoos all over his hands. He cooks well. Has this very focused and zen vibe around.
We could sit outside.

She could not finish the schnitzel,so we packed for home, good dinner.

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Just finished my pure coffee. The soy milk is in kid's room(we did not put it away, but it is sealed) so did not want to wake her up.

Did dishwasher.

Packing.

A 3 day vacay in Ičići. Tiny coastal village in the northern part of the coast.

Bus to Rijeka, rest,eat, local bus to Ičići.

Total ca 3 h ride.

My vision: shade, lemonade, nothing else.😎
 
caseydog said:
Rick Bayless does mostly authentic Mexican, not Texican. They are really good recipes, but I don't know how common the ingredients are in the outskirts of Cincinnati.

CD
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Spaghetti Squash “Fideos” with Chipotle, Chorizo, Crema and Avocado - Rick Bayless

Vermicelli with Mushroom, Roasted Tomato and Two Chiles - Rick Bayless

Neither of the above recipes have anything that is difficult to source.

The recipes he makes on his TV show all have easy to source or substitute ingredients, as do a good many of his available on the internet.

And I didn't say they were Texican. I was responding to TR's comment about the fideos he purchased and didn't know what to do with them.
 
medtran49 said:
Spaghetti Squash “Fideos” with Chipotle, Chorizo, Crema and Avocado - Rick Bayless

Vermicelli with Mushroom, Roasted Tomato and Two Chiles - Rick Bayless

Neither of the above recipes have anything that is difficult to source.

The recipes he makes on his TV show all have easy to source or substitute ingredients, as do a good many of his available on the internet.

And I didn't say they were Texican. I was responding to TR's comment about the fideos he purchased and didn't know what to do with them.
Click to expand...

My Texican comment was a reference to a post TR made on another thread about what he is making on Saturday for his brother. I wasn't very clear. I was mainly just saying Rick Bayless focuses on real Mexican food from his many trips to Mexico. TR mentioned that his access to Mexican/Texican ingredients where he lives is very limited.

I am fortunate in that I can get anything Rick Bayless uses within 30 miles from my house.

CD
 
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