What I Ate Today

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October 30th, 2019 at 8:37:43 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 146
Posts: 25010
This turned out great because I
cubed and boiled the turnips
first. Pork hash with potato like
turnips and turnip green, with
a white sauce of sour cream and
ricotta cheese, on top of
eggplant parmesan.

If you take a risk, you may lose. If you never take a risk, you will always lose.
October 31st, 2019 at 7:15:11 AM permalink
DRich
Member since: Oct 24, 2012
Threads: 51
Posts: 4944
Quote: Evenbob
This turned out great because I
cubed and boiled the turnips
first. Pork hash with potato like
turnips and turnip green, with
a white sauce of sour cream and
ricotta cheese, on top of
eggplant parmesan.



Most of your dishes look good but that one does not have an appealing look.
At my age a Life In Prison sentence is not much of a detrrent.
October 31st, 2019 at 12:06:06 PM permalink
Fleastiff
Member since: Oct 27, 2012
Threads: 62
Posts: 7831
I think Halloween should be an illegal holiday for diabetics.
November 1st, 2019 at 7:44:37 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 146
Posts: 25010
This is called Crack Slaw because
it's so good you'll get addicted
to it, like crack. Not kidding,
lots of recipes on Utube. Two
main ingredients, ground meat
and cabbage. And lot of spices
and oils. It was pretty good.

If you take a risk, you may lose. If you never take a risk, you will always lose.
November 2nd, 2019 at 12:20:07 PM permalink
odiousgambit
Member since: Oct 28, 2012
Threads: 154
Posts: 5055
tonight, the plan is we eat something provided by a Poissonnier, I just found out. That started to worry me a bit till I looked it up.
I'm Still Standing, Yeah, Yeah, Yeah [it's an old guy chant for me]
November 2nd, 2019 at 8:26:21 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 146
Posts: 25010
Lasagna made with par boiled cabbage
leaves instead of noodles. Takes a long
time to make so I made 3 days worth.
Lasagna is always better one the 2nd
and 3rd day. The secret ingredient is
time, you have to let the meat sauce
cook for at least 3 hours.

If you take a risk, you may lose. If you never take a risk, you will always lose.
November 3rd, 2019 at 1:22:29 AM permalink
Fleastiff
Member since: Oct 27, 2012
Threads: 62
Posts: 7831
MoW's beef stew. I think its beef with something called geitan in it.
November 3rd, 2019 at 4:22:23 AM permalink
odiousgambit
Member since: Oct 28, 2012
Threads: 154
Posts: 5055
Quote: odiousgambit
tonight, the plan is we eat something provided by a Poissonnier, I just found out. That started to worry me a bit till I looked it up.
needed more light to take a better pic with a cell phone, but this is what resulted for my own dish [nothing so interesting ever is seen on the wife's fork]

Snapper, whole fish, $25 entree in case you were wondering if we were going entirely hoity-toity with the Poissonnier thing. Just a word I picked up at the description of their people at the website ... which went on to say "fish chef". The eyes are cranberries or somesuch.

They scored the fish, which is some kind of hip thing that's done now [fairly new to me anyway]. I prefer being asked before doing something like that. If not scored, I like to lift one side of the fish and bring the bones with it, leaving one side with maybe just a few in the perimeter. The side with the bones may release easily too, not always, but in any case the scoring does not make it easier - it interferes if anything.

I find the scoring gives you bits you instinctively want to eat with your hands, but with the distinct impression there's less fish now altogether. [edits]

According to https://www.bonappetit.com/test-kitchen/how-to/article/how-to-score-fish the idea is this: "Scoring the surface of a protein in a shallow crosshatch pattern allows the seasoning to penetrate, prevents the skin from curling, encourages fat to render, and creates more crispy bits". Hmmm. No fat to speak of on a snapper. The less seasoning the better, and I'm not looking for crispy bits [seems to me some of the fish burns away to nothing]. It all sounds like things to do for people who don't actually like fish or know how to eat it when there are bones. Those kind of people order whole fish? Really? Why wouldn't you ask whether the customer wants this or not?

I didn't get upset about it. Checking the website now to see if there is a place for comments


I'm Still Standing, Yeah, Yeah, Yeah [it's an old guy chant for me]
November 3rd, 2019 at 10:12:02 AM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 146
Posts: 25010
Quote: odiousgambit


Snapper, whole fish,


Whole fish, no thanks. Too much
work to eat and you're paying
for food you won't eat, head
and tail.
If you take a risk, you may lose. If you never take a risk, you will always lose.
November 3rd, 2019 at 2:21:11 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 146
Posts: 25010
This is a piece of the lasagna
I made yesterday. Even tastier
today.

If you take a risk, you may lose. If you never take a risk, you will always lose.
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