What did you cook or eat today (September 2024)

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My kinda shells Puggles !
Unfortunately, my DH is not a fan, "It's too cheesy" (please insert a whiney 10 boys voice here for dramatic effect :laugh:)
Which is why I've taken to making a dish two different ways at once - things can always be frozen.
 
kaneohegirlinaz said:
My kinda shells Puggles !
Unfortunately, my DH is not a fan, "It's too cheesy" (please insert a whiney 10 boys voice here for dramatic effect :laugh:)
Which is why I've taken to making a dish two different ways at once - things can always be frozen.
Click to expand...
"Too much cheese" "Too much garlic". I didn't know those phrases could be spoken by humans.
 
kaneohegirlinaz said:
My kinda shells Puggles !
Unfortunately, my DH is not a fan, "It's too cheesy" (please insert a whiney 10 boys voice here for dramatic effect :laugh:)
Which is why I've taken to making a dish two different ways at once - things can always be frozen.
Click to expand...
I've got the same problem with my DH. I have to make him a separate one with scant cheese and more noodles and sauce. Forgedaboudit with stuffed shells. Isn't your DH also Italian American? What's wrong with them?
 
Gotta finish off these stuffed shells. Paired with a nice side salad.
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karadekoolaid said:
Interesting. Butter chicken is usually a lot paler in colour, because it has cream and/or yoghurt in it.
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I didn't have any cream nor plain yogurt, so I left that out - next time.
I must confess, I used a packaged simmering sauce from the mega-mart.
butter chicken simmering sauce 1.jpg

(photo courtesy of Passage Foods)
I was going to add some frozen Peas, but none of that either.
All I did was cut up some chicken breast I found in my deep freeze, gave it a little brown in the pan, added the sauce, let it simmer until the meat was cooked to a nice tender juiciness and Bob's your uncle.
I divvied it up into serving sizes for Mom to reheat.
<edit - that one b/s chicken breast was ONE POUND!>
 
JAS_OH1 said:
I've got the same problem with my DH. I have to make him a separate one with scant cheese and more noodles and sauce. Forgedaboudit with stuffed shells. Isn't your DH also Italian American? What's wrong with them?
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Right JAS_OH1
My DH is Italian-American but doesn't care for creamy foods and too much cheese fits right into that category.
He ate all of the pasta and left a goodly portion of the chicken/spinach/cheese filling, which I scooped up and finished off THANK YOU VERY MUCH :thankyou:
 
This is truly a hole-in-the-wall dive bar…German-style:

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There are literally three tables inside, and that’s it. Everyone else sits outside:
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Schnitzel sandwich and a cold vinegar potato salad for MrsT, and a mettwurst and cold pickled beet salad for me:
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They’re known for their pretzels - we will be back for that. Considering I had four full meals today, the pretzel would have been too much.
 
Puggles said:
"Too much cheese" "Too much garlic". I didn't know those phrases could be spoken by humans.
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An Italian would probably have an apoplectic fit, but that's not the point. While some classic Italian dishes do use cream , in a very few dishes, and while the Italians love garlic , but just a little, I'd stick my neck out and say they mostly avoid the cream (since it tends to mask the flavours) and use garlic judiciously. I'd venture a guess and say the Spanish use more garlic.
Cheese has the same effect - it can easily disguise the rest of the dish; unless you're talking spaghetti ai cuattro formaggi (spaghetti with 4 cheeses), because that's all about the cheese.
If you've just made a delicious tortellini, stuffed with ricotta and spinach, then that's what you want to taste - the ricotta and the spinach.
US Italian immigrants changed all that, with loads of cream ( Alfredo) and garlic. Nothing wrong with it, just different.
I've just looked in my "Pasta grannies" cookbook (all the participants are over 65 years old, and many are in their 80s or 90s) and there's only ONE recipe out of 100 that uses cream.
Different strokes for different folks.
 
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