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

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Rocklobster said:
My niece is married to an Aussie and lives there..He is a great lad and calls me some nights after he has been out to the pub..He's hammered and ready for bed and I I've just gotten up and am sitting in my housecoat having coffee...some how it is hard to relate..
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Just as well no one rings me at 11 pm.

Russ
 
Cannellini beans with andouille and greens, with cheddar, corn and jalapeno cornbread.
63817
 
I had some shrimp and pasta. Tagliatini with homemade tomato sauce (posted last week here). The shrimp were seasoned with black pepper and granulated garlic, and cooked in a cast iron pan with EVOO and butter. Garnished with a chiffonade of basil, and some ParmReg.

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CD
 
The only words of the Croatian language I know are food related. So Bob is a broad bean. I have assiduously avoid learning more because my wife's parents can't speak English. My best Croatian friend Mladen who I love in a manly way can't speak English. We understand each other. We sit on the Riva at the Helmet in the summer drinking a cold pivo watching the latest batch of tourist chickens parading by. OOOOOH AAAAAR..............
63827
 
I made an important discovery: Chicken fat is AMAZING to fry with. Because I eat of chicken breast, I end up with bags of skin I keep in the freezer til I decide have enough to render for fat. I often boost the flavor with a bit for a saute but I've never fried with it before today.

I have no words for how delicious these potatoes fried in chicken fat were.

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madebyyouandi said:
I made an important discovery: Chicken fat is AMAZING to fry with. Because I eat of chicken breast, I end up with bags of skin I keep in the freezer til I decide have enough to render for fat. I often boost the flavor with a bit for a saute but I've never fried with it before today.

I have no words for how delicious these potatoes fried in chicken fat were.
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When I cook a chicken on the backyard rotisserie, I always put a disposable drip pan under it, to catch the rendered chicken fat (to keep the grill clean). But, I often put some quartered red potatoes in the drip pan, seasoned with salt, pepper and a few sprigs of fresh rosemary. The potatoes cook in the dripping chicken fat, and are amazing. Not healthy, I'm sure, but amazing in flavor.

CD
 
madebyyouandi said:
I made an important discovery: Chicken fat is AMAZING to fry with. Because I eat of chicken breast, I end up with bags of skin I keep in the freezer til I decide have enough to render for fat. I often boost the flavor with a bit for a saute but I've never fried with it before today.
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Schmaltz, or rendered chicken fat, is used in many traditional Jewish dishes. It's added to latkes, stirred into chopped liver, and is a key by-product of making gribenes—salty, addictively crispy chicken cracklings. My Auntie Sadie would rub it on her chest when she had a cough. I always have a jar in the fridge.
 
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