Now that's my kind of meal!
What did you cook or eat today (September 2019)?
- Thread starter Morning Glory
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Yorky
RIP 21/01/2024
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Ever since Kroger started carrying vacuum-sealed shelf-stable gnocchi, I stopped making it.
Yours looks fantastic, BTW.
They tasted like mashed potatoes with flour added. I think they were maybe initially too "runny" and needed more flour, but that shouldn't affect the flavour. Even the sauce didn't seem to add any noticeable additional flavour.
Maybe I'm just not a gnocchi person.
Had you ever had gnocchi before?
The Late Night Gourmet
Home kook
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The Detroit Food and Wine festival was yesterday, and as usual I ate (and drank) too much. Here are a few things before they went down my gullet:
Savory Tartlets:
Salad with Dried Cranberries:
Tortilla Chips with Street Corn and Guacamole:
Savory Tartlets:
Salad with Dried Cranberries:
Tortilla Chips with Street Corn and Guacamole:
Lullabelle
Midlands, England
As delicious as Greek food is, it is a real joy to sit down to my husband's chicken dinner
Lunch - Chickpea Salad
I didn't get a picture, but I just got back from my new favorite grocery store, and I fixed myself a plate of trail bologna, Amish pickles, Wisconsin brick cheese, German mustard, Shearer's sour cream and onion potato chips, and some cheddar popcorn, along with a beer.
About to have a bit of pumpkin Swiss roll to finish out my snack.
About to have a bit of pumpkin Swiss roll to finish out my snack.
Twisted coiled bread. It had some sourdough culture in it for taste but essentially a bread made with instant yeast - topped with caraway, fennel and lavender seeds. I'm also using Diax which improves structure and softness - of which, more later.
A Swiss roll, but made with pumpkin cake instead of chocolate cake, or think of a jam roly-poly, but with cream filling instead of jam, and pumpkin cake instead of yellow cake.
OK - I don't think I know about pumpkin cake. But I assume its like carrot cake only using pumpkin instead of carrot.
More like a standard yellow sponge, but flavored with pumpkin purée and pumpkin spices.
It's officially pumpkin spice everything season right now. Walking through the store, it was pumpkin spice this and that, in every aisle.
I must say, I'm not that nutty about pumpkin, but this has excellent filling-to-cake proportions.
rascal
Forum GOD!
Have you tried a bit of mint sauce on the cabbage? It goes so well. I love it.
Russ
Yorky
RIP 21/01/2024
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Not as far as I can remember. I've definitely not cooked it before.