4
votes
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
Slicing bread myself. Usually when my wife brings home unsliced bread I would just tear into it with my hands but we have a good bread knife so I cut thick slices that make great toast and also for sandwiches.
I'm sorry what lol? Do you eat it like that or butter it or is it just a side dish next to your whole meal or what?
If you have a really good loaf of bread, tearing a hunk off and just eating it, maybe with butter, maybe dunked in soup, is really tasty! I do it, but I live alone so I'm the only one who has to deal with the rest of the loaf.
We are taking care of someone’s chickens so my wife brings home a lot of eggs so I make open faced “breakfast sandwiches” a lot as well as tuna-fish sandwiches and similar. Sometimes I have them with butter and honey from our beehives which is also in great abundance at the moment.
Mei Fun noodles. I bought them by accident and let them sit in my cabinet for a while.
It turns out that I like them.
Mei Fun noodles cook quickly and expand is size. I just add beans or cubed tofu, frozen vegetables, and some sauces for a fast, tasty lunch.
You should buy some rice paper to go along with the noodles, and make Vietnamese spring rolls with them both. They're sooooo f'n good! We always keep a pack of rice paper and mei fun noodles in the pantry so we can make a quick, healthy snack out of them using whatever leftover meats and fresh veg we have in the fridge.
p.s. Even though they're traditionally made with pork or shrimp, a leafy green, cilantro, mint, and julienned veg (carrot, daikon, cucumber), you can put pretty much whatever meat (or tofu) + veg/herb combo you like in them. And you can also dip them in pretty much whatever dipping sauce you prefer too, although the traditional peanut hoisin and sweet chili vinegar sauces are delicious.
Caesar salad! Turns out drying out the lettuce is important for taste, as well as making the dressing myself. Maybe the next step is hand-making the croutons.
An Italian-ish white bean and tuna salad for lunch, butter chicken for dinner. My in laws are looking after the dog for a few days this week. FIL likes his bread so I've baked him a crusty white/ rye loaf and MIL does keto so she has some homemade peanut butter cups made with 85% dark chocolate as a quick thank you.
I am working on a lasagne recipe (lentils and mushrooms) but I want to get a regular lasagne nailed first. I've been watching all the Italia Squisita videos and they're sometimes a little bit intimidating. I've started by trying to get the best bechamel. I've never made fresh pasta, so that will be fun to try. Obviously I'm not going to be able to match Michelin star cooking, but it's nice to push my limits.
Here's the playlist of videos I've been watching:
Lasagna (Vincisgrassi): Web Star Benedetta Rossi vs. Two Michelin Star chef Moreno Cedroni
Pesto Lasagne recipe by Pina Beglia
Lasagne in the oldest Michelin restaurant in Italy - Arnaldo Clicia Gastronomica
Lasagna in an Emilian Michelin restaurant with Massimo Spigaroli - Antica Corte Pallavincina
Lasagne: Bolognese vs Neapolitan style with chefs Patrizia Nanni and Antonio Sorretino