Cookin again

Dannyalcatraz

Schmoderator
Staff member
As I’ve gotten older, I have found that even several foods on my “hate” list can be transformed into tasty dishes by someone who REALLY understands the ingredient.
 

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Zardnaar

Legend
Was sick last week more or less lived on cereal and fruit. Nothing exciting cooked for a while.

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Got this for free out our local cinnamon roll. Served piping hot so the brown Suger and icing is all gooey.

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Creme brulee dessert from last night served with soft gingernut hot cookies.

And on the way out got this for free.
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Chocolate brownie.

With Covid basically avoid town and only go to one place now. Sunday breakfast, Monday coffee and Tuesday dinner.

Last night's burger.

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Last week's salad. Ate vegetarian for the week and cereal.

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Haloumi cheese, roast veggie salad, hummus and walnut.
 



Dannyalcatraz

Schmoderator
Staff member
Around here, I mainly get lamb as kebabs (middle eastern restaurants), roasts (holiday buffets), or the occasional chop (Brazilian churrascarias or middle eastern restaurants).
 


Dannyalcatraz

Schmoderator
Staff member
Experiment: Creole/Mediterranean sandwich

The sandwich:
1) 1/4lb Creole hot sausage patty from old family recipe (all beef)
2) Roasted Garlic sliced bread, toasted and drizzled with EVOO
3) babaganoush from a local restaurant (smoked, puréed eggplant spread)
4) tabouli from a local restaurant (diced parsley, EVOO, lemon juice, tomato, bulgar wheat, etc.)

Side: leftover linguine stroganoff

Results: the heat of the sausage played nicely with the smoky flavors of the babaganoush and the herbal acidity of the tabouli. I’m not COMPLETELY surprised- we traditionally pair this sausage on sandwiches with pickles and mayo- but the devil is always in the details. The spices in the individual ingredients could still have clashed.

Verdict: I wanted a second sandwich! But I wanted to leave the last patty for my Dad. I would SO eat this sandwich again. I would serve this to others. If I had a restaurant, I’d give it a test run there.

 

prabe

Aspiring Lurker (He/Him)
Supporter
Welp. Got COVID. Got sick, started to get better, then my sense of smell went wonky. Dammit. I can taste stuff, but most of the nuance is gone, and the only smells that get through are things like dishwasher detergent and mouthwash.
 


prabe

Aspiring Lurker (He/Him)
Supporter
Damn! I hope you recover soon, and with your senses intact!
I have some hope that since A) my case was relatively mild, B) my sense of taste seems mostly intact, and C) my sense of smell isn't completely gone, it will recover quickly and well. That may prove to be false hope, but false hope is better than none ...
 




Zardnaar

Legend
I’d probably try anything on that menu. Everything, given enough time and money.

I think there's over 40 deep fried items, 16 burgers and then the Chinese stuff.

The leftover chicken served dinner for two tonight after a bit much wine.

No idea what a chilli pattie or steak and cheese pattie is. I assume some sort of deep fried meat patties.

Meat patties is basically a fried burger patties rarely put in the burger. Places that put a bit more effort make the pattie themselves and may add herbs and spicess or potatoes, batter it and fry it.
 
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Zardnaar

Legend
Easter time NZ hot cross buns.

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Traditional variant.

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Cranberry ones.

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Trapped.

Tried a few odd ones this year eg fruitless, Chocolate peanut butter ones.

Prefer the traditional spiced ones although btge cranberry vibes were damn good as well as they just replace the sultanas. Chocolate ones and peanut butter not spiced.
 

Zardnaar

Legend
Eaten crap all Easter weekend. Brunch.

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Cheese and bacon burger with salt and vinegar onion rings with ketchup and american mustard dipping sauce.

Dessert.

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Injectable donut. Large syringe with raspberry jam in it while my wife tried salted caramel. Served with whipped cream.
 



Dannyalcatraz

Schmoderator
Staff member
Theres a couple of bakeries around here that make their choux pastry ahead of time and let you choose the filling. It’s about the closest thing around here to a New Orleans style chocolate eclair- as in, chocolate frosting with chocolate filling. Even in the French bakeries here, most chocolate eclairs have a creamy vanilla filling with a chocolate frosting.
 

Zardnaar

Legend
Theres a couple of bakeries around here that make their choux pastry ahead of time and let you choose the filling. It’s about the closest thing around here to a New Orleans style chocolate eclair- as in, chocolate frosting with chocolate filling. Even in the French bakeries here, most chocolate eclairs have a creamy vanilla filling with a chocolate frosting.

Long thin pastry/bun herefilled with whipped cream and chocolate icing.
 

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