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

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Burt Blank said:
Nah you have your opinion I have mine, which corresponds with others. " “There’s nothing like it. You can’t compare it to anything !"It is dark, rich and a delight to eat... it’s so sad that we can’t: Leading chef laments the loss of wild Scottish salmon - The Sunday PostView attachment 45969
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Nice picture of a big fish. This is the best picture I could come up with for Alaskan sockeye salmon.

salmonsockeye-800x500.jpg


CD
 
caseydog said:
I had to think about that. What did I do now? :scratchhead: My normal response to anything said with my name in it.
If you are referring to the burger photo technique, nice job. Looks great to me, with or without chilis.
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Looking back at it now (when I'm not eager to eat it before it gets cold) the chips should have been on the left side (in the available light) and I should have reflected a little more light at the right side. The sky was overcast.
 
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Serrano Pepper Sauce. Well, epicuric, I did it. Yesterday, I saw eight full sized peppers on my Serano pepper plants, so I knew the time was now. There are another 13 smaller ones that are on the way.

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I decided to roast the peppers, along with some onion and bell peppers, on my grill.

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I scraped off the skin, then chopped everything up – minus the stems and the bell pepper core – and threw it in the blender along with the juice of two limes, some apple cider vinegar, and some water.

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It has a nice heat to it, but it’s not overpowering. This would do well as a sauce or even as a salsa.
 
Yorky said:
Looking back at it now (when I'm not eager to eat it before it gets cold) the chips should have been on the left side (in the available light) and I should have reflected a little more light at the right side. The sky was overcast.
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Okay... the picture still made me hungry.

CD
 
The Late Night Gourmet said:
Serrano Pepper Sauce. Well, epicuric, I did it. Yesterday, I saw eight full sized peppers on my Serano pepper plants, so I knew the time was now. There are another 13 smaller ones that are on the way.

I decided to roast the peppers, along with some onion and bell peppers, on my grill.

I scraped off the skin, then chopped everything up – minus the stems and the bell pepper core – and threw it in the blender along with the juice of two limes, some apple cider vinegar, and some water.

It has a nice heat to it, but it’s not overpowering. This would do well as a sauce or even as a salsa.
Click to expand...

If your pepper plants are like mine, your next batch of serranos will be hotter. :pepper:

Also, good call on roasting and peeling the peppers for your sauce/salsa. Time to make some tacos!

CD
 
Helped grandkids with breky this morning and hot chocolates. They stayed the night. I had doggie bag leftovers for lunch. Lemon chicken and sizzling steak with onions. Microwaved so no sizzle. I'll be going back as they gave me a voucher for my spend of $300.

Russ
 
The Late Night Gourmet said:
View attachment 46009

Serrano Pepper Sauce. Well, epicuric, I did it. Yesterday, I saw eight full sized peppers on my Serano pepper plants, so I knew the time was now. There are another 13 smaller ones that are on the way.

View attachment 46006

I decided to roast the peppers, along with some onion and bell peppers, on my grill.

View attachment 46007

I scraped off the skin, then chopped everything up – minus the stems and the bell pepper core – and threw it in the blender along with the juice of two limes, some apple cider vinegar, and some water.

View attachment 46008

It has a nice heat to it, but it’s not overpowering. This would do well as a sauce or even as a salsa.
Click to expand...
Excellent!
 
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