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

[Yorky]

Re-heated chicken and mushroom stew with air fried saute potatoes.

With saute potatoes s.jpg

• Yorky
• 19 Nov 2023

 

[karadekoolaid]

Please tell me that wasn't served at an American restaurant. We have a hard enough time with Europeans thinking we have bad taste in foods.

Noooo, it was Caracas, Venezuela. Venezuela is the 3rd largest consumer of pasta in the world and there are loads and loads of Italian families here (huge influx after WWII) so you can almost always find an Italian restaurant (or certainly a pasta dish) anywhere in the country. However, sometimes the "interpretations" of Italian dishes leave a lot to be desired.
I can remember ordering a penne arrabiata once. It came with bacon and ham and wasn't the slightest bit hot!

 

[blades]

It was the triple threat of pesto, Alfredo, and marinara.

St. Louis claims to have “invented” toasted ravioli, and they’ll fight you over it. Over the last 20 years or so, it’s migrated steadily across the Midwest, both in restaurants and grocery store frozen food sections.

I had another thought. What would you think of of panko fried ravioli?

 

[PabloLerntKochen]

I made some chicken filet Ragout with asparagus and mushroom. Served with leftover rice

 

[TastyReuben]

I had another thought. What would you think of of panko fried ravioli?

Yep, I’ve made it that way before. Any breadcrumbs will do.

 

[blades]

Yep, I’ve made it that way before. Any breadcrumbs will do.

Something for me to work on.

 

[PabloLerntKochen]

Just for interest, may I ask what the goal is? You can make beef pralines with a similar texture to black pudding but you can season it whatever you want, (Italian, indian, asian) then you freeze it or cool it down enough, coat in panko, freeze again and then deep fry it. Is the pasta layer some special pasta?

 

[caseydog]

Just for interest, may I ask what the goal is? You can make beef pralines with a similar texture to black pudding but you can season it whatever you want, (Italian, indian, asian) then you freeze it or cool it down enough, coat in panko, freeze again and then deep fry it. Is the pasta layer some special pasta?

Just a regular ravioli. I don't know there there was a goal, everything gets deep fried at some point.

CD

 

[Puggles]

I'm gonna get some good schmaltz out of this too.

 

[PabloLerntKochen]

Just a regular ravioli. I don't know there there was a goal, everything gets deep fried at some point.

CD

Sorry for sounding so rude, learning the rules of wholesome texting is not my primary goal and it's not in my German DNA. Usually you have something in mind, when you want to do something unexpected, like frying a ravioli covered in panko. Is it to make things more crunchy?

 

[TastyReuben]

Is it to make things more crunchy?

Yeah, it dries it out a little and makes it a little crunchy.

And I don’t think you sound rude!

 

[rascal]

Just a piece of toast with marmalade for tea last night. Full from lunch at the polo.
Cuppa this morning with few choc wheaten biscuits. Chicken breasts out for wraps tonight. Risotto tomorrow night.
We replaced the arborio we " lost".

Russ

 

[caseydog]

I completely forgot to post this last night. Dinner was a Nolan Ryan (Texas grass fed and finished Angus) NY Strip, sous vide and seared with butter in cast iron. Some mashed potatoes on the side.

CD

 

[TastyReuben]

I’m due to pop into one soon. Haven’t been in a while.

The aforementioned IGA:

Their entire produce section:

That half-case is all the lunchmeat they have:

But even the big Kroger doesn’t sell all these varieties of Johnsonville sausages:

 

[caseydog]

The aforementioned IGA:
View attachment 107245


Their entire produce section:
View attachment 107246


That half-case is all the lunchmeat they have:
View attachment 107247


But even the big Kroger doesn’t sell all these varieties of Johnsonville sausages:
View attachment 107248

The place just reeks of luxury.

CD