What did you cook or eat today (May 2022)

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YES!!
Down Bank St, turn left into Mill St, second or third shop on the left.
(PS. Brush up on your colloquial Bulgarian, learn sign language, or bring prompt cards)
:D:D:D:D
Can't you just use Google translate and scan the name/word in the shop?
 
Or…now stay with me on this…just keep speaking English louder and slower, while gesticulating wildly.

That’s what my MIL did in Germany, anyway. :laugh:
I found speaking German worked really well in Germany... (and Czech Republic, Norway, Spain and a few others you'd not have expected it to be spoken in)

But my ex-step-father was one of those types
 
84634
 
Tonight's version didn't have cashew nuts in because i forgot...

But I changed the stock from a vegetable stock to one based on mushrooms and miso halved the sesame oil and dramatically reduced the stir fry oil as well. Plus I added most chilli flakes. The veg was cooked as i needed tonight, rather than being reheated. The result was a much better evening meal.


Eaten but not photographed with chop sticks. Clean t-shirt now needed.

Glass noodles with courgette, carrot, beans, snow peas, Swiss chard, Pak Choy, bean sprouts & spring onions in a tamari, mirrin, rice wine vinegar, garlic & mushroom & miso stock sauce
 
Soup here for lunch. I’ve been craving tortellini en brodo for weeks so I defrosted some broth I made a few weeks back, added some onion, celery & carrot plus a pack of purchased veal tortellini. Served with grated pecorino & black pepper. As you can see, I almost forgot to take a pic.

84662
 
Tonight's version didn't have cashew nuts in because i forgot...

But I changed the stock from a vegetable stock to one based on mushrooms and miso halved the sesame oil and dramatically reduced the stir fry oil as well. Plus I added most chilli flakes. The veg was cooked as i needed tonight, rather than being reheated. The result was a much better evening meal.


Eaten but not photographed with chop sticks. Clean t-shirt now needed.

Glass noodles with courgette, carrot, beans, snow peas, Swiss chard, Pak Choy, bean sprouts & spring onions in a tamari, mirrin, rice wine vinegar, garlic & mushroom & miso stock sauce
Looks fantastic, I like to use miso in my broths too, it gives a lovely rich, rounded flavour.
 
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