What did you cook or eat today (October 2020)?

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Last night, in darkness, pouring rain and 6 deg C, saw me huddled over a hot grill searing prawn and pineapple kebabs (thanks rascal). The prawns had marinated in garlic, ginger and lime juice, the pineapple had been coated in demarerra sugar to aid caramelisation. A liberal coating of dried chilli flakes was added. It was worth the effort, but plans are afoot to move the grill under cover for the winter.
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epicuric said:
Last night, in darkness, pouring rain and 6 deg C, saw me huddled over a hot grill searing prawn and pineapple kebabs (thanks rascal). The prawns had marinated in garlic, ginger and lime juice, the pineapple had been coated in demarerra sugar to aid caramelisation. A liberal coating of dried chilli flakes was added. It was worth the effort, but plans are afoot to move the grill under cover for the winter.
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Yeah, it is getting to that time where I won't be able to grill outside very often. However, it is getting right for cold smoking cheese. It needs to be in the 30'sF for this to work. That is close to zero in Celsius. I have a smoke generator that adds no heat to the smoking chamber.

Cheese is a sponge for smoke, so you have to go easy, and don't go too long. But, home smoked cheese is WAY better than smoked cheese from a store.

CD
 
One of the first dishes I've had to cook for quite a while (my physio has me on light duties and lifting a 5L soup pan is not one of the things I'm meant to be doing with my shoulder injury). But hubby was in the city today and food needed cooking because it was another late night for him (a medical appointment for both of us, his next operation set along with the need to do the weekly shop after work, he and the supermarket are both in the same place aka the city).

So from last week's menu with the hope of some fresh dill in this week's shop (hope only because they had none sadly) it is curried cauliflower and dill soup (with peas and potatoes).

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(We always cook for several nights. Both of us used to have busy jobs and commuted to work by bicycle across country so would get home quite late (45mins to an hour each way, each) so we would arrange for one of us to use the car 1 day a week and that person would cook the once for several nights. Not so much as left overs, more a case of another 2 meals each. We freeze any extra.)
I ended up using dried dill so the flavour didn't have time to develop. Hubby had purchased some dill in a tube but never checked the ingredients. He never thought that dill concentrate would contain dairy!
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Dairy on the form of whey in dill concentrate!
That would have been enough to put me in anaphylactic shock had I not have checked first. Just goes to show how badly 'contaminated' the food industry had become. Being over 1 hr (75 mins) from any help by road, I have become paranoid about checking ingredients, yet the irony is that the main occasions I have had issues have been when I've been in hospital as a patient for something else. Even in the UK, I was ever vigilant because of the places we have lived and continue to live (rurally and often hours from help).

Curiously though (Hemulen will be pleased to know) one of the easiest places I found to travel through was Finland (and I've spent 6 weeks cycling from the top of Finland to Helsinki where we left to Estonia). Finland has an amazing Alpro range and because I read Swedish (Swedish is their 2nd language officially) all foods I could easily check, though I was last there nearly 10 years ago now.
 
MypinchofItaly said:
It doesn’t look very nice, but it tasted good
Black rice with cauliflower cream and chicken sausages

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That is very often the case!
pocofan said:
My wife loves rhubarb. I absolutely hate it.
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My mother has the same problem. But I'm lucky. Hubby comes from a north Lancs family and well allotments, rhubarb they go hand in hand. His mother even grows a backup supply in their garden as well...
 
caseydog said:
Yeah, it is getting to that time where I won't be able to grill outside very often. However, it is getting right for cold smoking cheese. It needs to be in the 30'sF for this to work. That is close to zero in Celsius. I have a smoke generator that adds no heat to the smoking chamber.

Cheese is a sponge for smoke, so you have to go easy, and don't go too long. But, home smoked cheese is WAY better than smoked cheese from a store.

CD
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I've not smoked cheese much, but will be doing some soon, along with some salmon, both for Christmas presents. What cheeses do you smoke? I also need to find my recipe for smoking walnuts - they are really good.
 
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