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

[Morning Glory]

From the Korean cookery books I have, there is a very strong American influence on Korean street food, and cheese does appear quite often.

Oh - OK. I really didn't know that. I've now learned it is a relatively recent thing:

Kimchi and Cheese: How crisis made dairy dominate Korean cuisine - ZenKimchi

 

[Windigo]

Looks lovely. Is this to be Recipe challenge entry? Oh - and the rice, did you pop it yourself?

No this is just the leftovers from what I ate earlier this week (ayam kecap with spicy peanut sauce etc). I unfortunately already shared my peanut sauce recipe in the past, so it's disqualified. And the puffed rice is from the bag I had bought from the Indian store.

 

[vernplum]

From the Korean cookery books I have, there is a very strong American influence on Korean street food, and cheese does appear quite often.

I used to travel to Seoul frequently and yes - cheese is not uncommon in fusions with Korean dishes especially street food.

 

[vernplum]

Made this chicken casserole thing:

Served with some pasta

 

[Windigo]

Made this chicken casserole thing:

View attachment 75421

Served with some pasta

View attachment 75422

Your food always looks so good!

 

[MypinchofItaly]

That is such a wonderfully beautiful presentation.

Oh, thanks a lot!

 

[flyinglentris]

I had a BLT with star fruit for lunch today. For those who don't know, a BLT is a bacon, lettuce and tomato sandwich. It's toast, slicked with mayonnaise and layered with lettuce, tomato and bacon.

 

[rascal]

For lunch I will repeat my lunch the other day, it was so yummy , cheese onion toasted sammy with chow.
It really was good.

Russ

 

[TastyReuben]

Didn't know what we were having tonight. Looked in the fridge and noticed some leftover broccoli and cauliflower I needed to use up, and a package of kielbasa, and...POOF!...suppertime:

It's funny, because several years ago, I would have considered a gratin an advanced dish that I'd have to really screw my courage up to make, but these days, it's just a weeknight side, no recipe necessary.

 

[rascal]

A repeat of earlier, cheese onion and chow toasted sammy. The secret is finely cut onions, about 2 to 3 mms. And a thin layer of chow. I may be making these again and again.
Russ

 

[flyinglentris]

Still halving-down on meals with today's meal being a simple pastrami sandwich on dill rye bread with no fixins except mustard.

 

[SatNavSaysStraightOn]

Still halving-down on meals with today's meal being a simple pastrami sandwich on dill rye bread with no fixins except mustard.

View attachment 75455

FL, as per my PM.

compare above with this...

Pastrami Sandwich on Dill Rye Bread

• flyinglentris
• 19 Nov 2021
• cold cuts pastrami rye bread sandwich

Pastrami Sandwich on Dill Rye Bread

 

[Yorky]

Pepperoni and chilly pizza for later.

Montage.jpg

• Yorky
• 19 Nov 2021

Pizza 7 s.jpg

• Yorky
• 19 Nov 2021

 

[caseydog]

Most Korean BBQ places that allow you to grill your own meat they will leave a pair of heavy duty scissors on the table for you to use. If they grill it for you, they will use a scissors and cut up the meat for you. It was funny to see the first time, but as I got used to it I had to admit that it makes so much sense. More people can use a pair of scissors fast, effectively, and safely compared to using a sharp knife and cutting board

I was just about to post the same reply. Scissors are always on the table with Korean BBQ.

CD

 

[SatNavSaysStraightOn]

The last of the 15 minute Curry

• SatNavSaysStraightOn
• 19 Nov 2021

Bok Choi, brocollini, sweet potato, red pepper, tomatoes, tofu, chickpeas & cashew nuts