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

[msmofet]

White pasta fagioli for dinner last night.

 

[msmofet]

Looks good, although I hate to see you bail out on Justin Wilson. Chef Paul is good, but not as entertaining as Justin.

For our freinds that don't know who Justin Wilson is, here is a video. Cajun chef and master storyteller, Justin Wilson...

View: https://www.youtube.com/watch?v=oScmodG_riM


CD

I guarantee!!

 

[detroitdad]

 

[The Velvet Curtain]

Pork wonton with a miso noodle broth.

 

[Windigo]

Barbecue marinated chicken, brussel sprouts and marinated potatoes

 

[rascal]

Looks good, although I hate to see you bail out on Justin Wilson. Chef Paul is good, but not as entertaining as Justin.

For our freinds that don't know who Justin Wilson is, here is a video. Cajun chef and master storyteller, Justin Wilson...

View: https://www.youtube.com/watch?v=oScmodG_riM


CD

Couldn't understand the guy.

Russ

 

[rascal]

I tried a different joint for lemon chicken last night. I ate 2 mouthfuls and put it in the green bin. I wont be going back.

Russ

 

[Wyshiepoo]

Made some chili chicken enchilada type things.
Really struggled to get any peppers (capsicum) luckily had some frozen stir fry mix that was heavy on peppers.

Was quite good. Sorry, no pics.

 

[medtran49]

Couldn't understand the guy.

Russ

He did have a very heavy accent.

 

[kaneohegirlinaz]

I am determined to make a Grandma Pizza the way that DH & I like it!
But dang it all, the stars are really against me!
I had just, I mean just bought a 3 pack of Dry Active Yeast 4 days ago; went to proof them prior to making three recipes of my own Pizza dough and dang it all!!! They aren't active, they did not proof in the least bit!
SO!
I had two envelopes of Instant Yeast, which I don't usually use in my recipe, but what the heck.

I'll leave it in the `fridge for 3-4 days to cold ferment and get all lovely and yummy and try this again.
I still have half of a 28 ounce can of those hand crushed San Marzano tomatoes and Garlic Olive Oil from the previous recipe that I deleted by the way, so a re-do we shall do.

 

[JAS_OH1]

I am determined to make a Grandma Pizza the way that DH & I like it!
But dang it all, the stars are really against me!
I had just, I mean just bought a 3 pack of Dry Active Yeast 4 days ago; went to proof them prior to making three recipes of my own Pizza dough and dang it all!!! They aren't active, they did not proof in the least bit!
SO!
I had two envelopes of Instant Yeast, which I don't usually use in my recipe, but what the heck.

View attachment 97096

I'll leave it in the `fridge for 3-4 days to cold ferment and get all lovely and yummy and try this again.
I still have half of a 28 ounce can of those hand crushed San Marzano tomatoes and Garlic Olive Oil from the previous recipe that I deleted by the way, so a re-do we shall do.

I have faith that you will have great results on the re-do!

 

[TastyReuben]

Linguine with turkey bolognese (from the freezer) and chicken-ricotta meatballs (from the freezer).

When I thawed the sauce, I didn’t really look at it, just the label - otherwise, I wouldn’t have bothered with the meatballs…thatsa lotta meat!

 

[kaneohegirlinaz]

Uh, I like meat sauce and meatballs over pasta... the more the merrier!

 

[medtran49]

Banh mi meatball lettuce wraps with a sriracha/kewpie mayo and a carrot/radish slaw and cilantro. Craig also had thinly sliced Fresno chilies on his.

 

[kaneohegirlinaz]

Banh mi meatball lettuce wraps with a sriracha/kewpie mayo and a carrot/radish slaw and cilantro. Craig also had thinly sliced Fresno chilies on his.

View attachment 97100

Recipe please?