What did you cook or eat today (June 2023)?

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Puggles said:
I always found that most places that do sausage on a bun are very lazy with the onions and peppers. They always seem to be cut into chunks that are way too big and they are barely sautéed. Also I'm not a fan of green peppers, they have a "waxy" taste to them.
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I've actually never had one at a restaurant. I've seen them at festivals but haven't eaten one. My husband is of Italian descent so I've only ever had them at family parties. His cousins don't use green bell, they use red, yellow/orange bell peppers with yellow hot peppers and jalapeños. Proper thin slices of veggies and nicely grilled Italian sausage are used. Cousins Paulie and Johnny make sausage a couple times a year so it's good stuff.

I haven't eaten a green bell pepper since the 1970s. My mom used to stuff them with a bland rice, ground beef, and tomato sauce mixture. They were awful. I only use red, orange, and yellow, though I do like jalapeños for a little kick, and Hungarian hots.
 
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karadekoolaid said:
First time I went to the Red's stadium in Cincinnati, I made a beeline for the hot dog stand. It was like a bucket list thing - just HAD to have a ballpark hotdog!
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The standard dog at the ballpark there is a “Big Red Smoky,” which is a smoked sausage and quite good.

My favorite specialty dog there (if they still serve it) is a regular hot dog, topped with onions, baked beans, cheese, and Fritos, from the Food Network booth.
 
I baked a Turkish cake with yoghurt & lime instead of lemon today .
Recipe - Turkish yoghurt & lemon cake
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The Late Night Gourmet said:
I didn't cook this, but I would love to have the opportunity to do so:

The 'mammoth meatball' grown in a lab probably doesn't taste like woolly mammoth at all

On the other hand, maybe I don't:​
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Nobody tasted the meatball, according to Vow, because they were concerned that humans today might be allergic to the ancient protein.​
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You should start a new thread on laboratory made meats. I heard on NPR that they are just being approved for sale, and a few factories are ramping up now.

CD
 
I brought some of my sister's backyard homegrown tomatoes from Houston. I have been grazing on tomato sliders. Just a slider bun, with some Duke's mayo on the bottom but, a thick slice of mater, with a light sprinkle of salt and pepper. Top bun on, and ready to eat.

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CD
 
caseydog said:
I brought some of my sister's backyard homegrown tomatoes from Houston. I have been grazing on tomato sliders. Just a slider bun, with some Duke's mayo on the bottom but, a thick slice of mater, with a light sprinkle of salt and pepper. Top bun on, and ready to eat.

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CD
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I know you can't have too much salt, we are the same EXCEPT on tomatoes on toast. Salt galore. You can't beat it.

Russ
 
rascal said:
I know you can't have too much salt, we are the same EXCEPT on tomatoes on toast. Salt galore. You can't beat it.

Russ
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I like a light dusting of salt and pepper. On the rare occasion that I get fresh, vine ripened tomatoes from a backyard garden, I want to taste the tomatoes.

CD
 
caseydog said:
I like a light dusting of salt and pepper. On the rare occasion that I get fresh, vine ripened tomatoes from a backyard garden, I want to taste the tomatoes.

CD
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I dont use a lot of salt, grew up mum used to put about a tablespoon of salt in everything she boiled.
I think that's why???

Russ
 
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