What did you cook or eat today (November 2024)

[Windigo]

Cajun chicken snitzel, roast potatoes, carrots and green beans

 

[Morning Glory]

Cajun chicken snitzel, roast potatoes, carrots and green beans
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Looks great.

 

[pocofan]

Tonight I’m making NOLA BBQ shrimp. Have been traveling recently. Stopped at a German restaurant in Fort Walton Florida. I spent some time in Germany about 45 years ago. Haven’t had real German brats since then. Johnsonville isn’t close. Had a real German beer. So good and smooth. Next time I go back that way I’m going to get one of their schnitzels. A German couple own and operate it. She is a hoot. Blue hair and a bunch of tattoos. Sad her husband does all the meats. He was a butcher back in their home land. Other than that, we hit some places we have been to before that were not as good as they had been before. Some places had closed.

 

[pocofan]

Cajun chicken snitzel, roast potatoes, carrots and green beans
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Ok, I lost your address. Will need you to send it so I’m late to your house for dinner tonight.

 

[pocofan]

Not today, but tomorrow I am making my very first banana crème pie. I’m not much on pies and cakes and cookies but have some bananas I’m going to need to use in the next few days.

 

[rascal]

Dinner club tonight so nothing at present.
Thai I think
Russ

 

[karadekoolaid]

I finally got hold of some jars last week, so today I made some "volcanic" hot sauce. I called it that because originally, I wanted a series of hot sauces based on volcanoes (and chiles) from different countries. Made a Popocateptl with Mexican chiles, a Krakatoa with Indonesian chiles, a Las Palmas with Canary Is chiles and a Vesuvius with Italian chiles, but the project never really got off the ground (or should I say, the project never erupted?)
Anyway, volcanic hot sauce is good. Spicy, but not hysterically so, and full of flavour thanks to the onions, garlic, wine vinegar and spices.

 

[medtran49]

Tovala meals of gyro spiced chicken, lemon-garlic rice, roasted carrots, a tzatziki type of sauce, and pickled red onions, which I didn't use.

 

[detroitdad]

Wow! The lamb was amazing. I've only cooked a rack of lamb twice. First time in the grill. Absolutely amazing.

 

[kaneohegirlinaz]

Took Mom for her beautification day and linner after:

Chile Relleno with Ranchero Sauce for Mom

as well as a side of refired beans

the only 'mexican food' that DH likes is Carne Asada Tacos (well and then what I make him at home, sshhhh, he doesn't know I can make Mexican Food too)

for Moi, Tamale with red pork

and ya know ya gotta have some guacamole!

 

[rascal]

Wow! The lamb was amazing. I've only cooked a rack of lamb twice. First time in the grill. Absolutely amazing.

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Chops are perfect imho.

Russ

 

[kaneohegirlinaz]

Today, I made this

I broke out my Sous Vide cooker, which I don't use a whole big bunch, but boys and girls, I wanna tell ya..

this came out so stinkin' juicy, tender, flavorful - just plain amazing!!

I striped the meat off the bones and made a take-out for Mom.
Oh, and that's my homemade No Sugar Added Applesauce with free Apples for a neighbor down the road a piece... I like it chunky-not smooth - this went so well with the pork
"Pork Chops and Applesauce..."

BAHAHAHA!!!

 

[MypinchofItaly]

Tasso is Cajun spice cured pork that has been smoked.

Ok got it, thank you!
I was a bit puzzled because Tasso in Italian is referred to badger

 

[SatNavSaysStraightOn]

Today hit 34°C . The first over 30°C of summer, so it was cold salad and tofu for tea.

Loads of veg, cooked and uncooked, all served cold with some BBQ flavour tofu.

 

[badjak]

Hot here as well so I opted for pita bread with hard boiled egg and cucumber-onion pickle.
It was much nicer than it sounds and I had it for brunch & dinner