What did you cook or eat today (September 2024)

[SandwichShortOfAPicnic]

Cheesecake Cake

 

[TastyReuben]

That’s a simple salad topped with steak and a creamy horseradish dressing. MrsT had blue cheese dressing on hers (from a bottle, because I refuse to have anything to do with blue cheese).

 

[JAS_OH1]

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That’s a simple salad topped with steak and a creamy horseradish dressing. MrsT had blue cheese dressing on hers (from a bottle, because I refuse to have anything to do with blue cheese).

Me too! My DH loves blue cheese but not me!

 

[Puggles]

Italian dressing marinaded chicken, cooked on the smoker and then reverse seared. Haven't done a reverse sear before. Doesn't look too bad. The camera makes it look darker than it actually is.

 

[medtran49]

Tovala chicken and waffles with slaw.

 

[SatNavSaysStraightOn]

Just found this sitting unposted from yesterday....

Hubby cooked a butter chicken tofu. And this one was

He didn't quite listen to all the directions, double the sauce ingredient quantities, quadruple the herbs and spice except for the chilli... especially the cayenne because the stuff we have is extra extra hot.

He didn't listen to that last bit... even after a container of coconut cream has gone into it I could barely eat it. Tomorrow it will need yoghurt adding.

He also tried using fenugreek seeds instead of fenugreek leaves. I caught that one, but wish I had caught the other. He put 3 lots of heat into it. What's the saying about not all chillies are equal? Yeah. I don't know what our current cayenne is actually but it's not standard cayenne, that's for sure. 0

So, butter tofu, brown basmati rice, broccoli and asparagus.

 

[SatNavSaysStraightOn]

Tonight's version, diluted with homemade soy yoghurt and served over sprouts and broccoli. The rice refused to cook in time, so the chooks will have it tomorrow, they love it.

 

[karadekoolaid]

I don't know what our current cayenne is actually but it's not standard cayenne

The thing about chiles is that there's no absolute standard. Cayenne peppers rate between 25,000 - 50,000 Scoville Units; at the lower end, they're closer to a serrano, and at the top end, to a Thai or finger chile. I used to work with sacks and sacks of jalapeños, and often complained to the farmers because they were not hot at all. They'd just shrug their shoulders and say "some are hot, some aren't".

 

[TastyReuben]

I used to work with sacks and sacks of jalapeños, and often complained to the farmers because they were not hot at all. They'd just shrug their shoulders and say "some are hot, some aren't".

I always laugh whenever I see a repeat video of Jacques Pepin working with jalapeños, because he always gives the same advice, like:

“Always taste a little of your pepper. Sometimes, they will be closer to a green bell pepper, no heat at all, and others, they will, eh, blow your mind, so always taste…”

<pause while he cuts a little piece and eats it, then shrugs shoulders, no change in his placid demeanor>

“Eh…this one is pretty hot…”

 

[Timenspace]

Daughter ordered kebabs for her and me, so that will be my lunch around 5,30 pm.

 

[badjak]

Chicken

Rice & an oyster mushroom/tomato concoction

 

[msmofet]

I had half a small/mini lasagna last night.

 

[SandwichShortOfAPicnic]

Jacket potato with cheese and beans.
A team effort, I put the potatoes in the oven Mr SSOAP did the rest.

 

[Timenspace]

Will give my best effort to cook tomorrow between 10 am and 12 am. Meat and veg stew is in plan.

 

[TastyReuben]

Jacket potato with cheese and beans.
A team effort, I put the potatoes in the oven Mr SSOAP did the rest.

That’s my preferred way to have a baked/jacket potato (and lots of raw onion), which I haven’t done in a long, long time.