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Cookin again


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Zardnaar

Legend
That sounds a lot like the Argentinian stuff I’ve tried.

Still kinda full.

IMG_20210815_171624.jpg

Do you get boysenberry ice cream in USA with real fruit pulp?
 

Zardnaar

Legend
Here’s a little basic info on chimichurri sauces. The two here are similar, but have differences. And I’d say the one at my aforementioned local fusion place is on the thinner side, heavier on the citrus or vinegar than the one the dude giving the grilling lesson made.

Meet Chimichurri, The Magical Sauce That Makes Everything Delicious

Looks familiar. Today's one was a bit darker. Never even heard of it until now. I'll watch it later watching something else with the boss.

I know Argentina has been famous for beef since at least the war years.
 

Dannyalcatraz

Schmoderator
Staff member
Still kinda full.

View attachment 142205

Do you get boysenberry ice cream in USA with real fruit pulp?
Not commonly, but I’ve had it a couple times in restaurants that make their own. It’s been years since the last time.

There’s a few ice cream & gelato places around here that get pretty adventurous and have constantly changing flavors. I wouldn’t be surprised if some of them do it too. But I’ve never seen it in those places.
 

Zardnaar

Legend
Not commonly, but I’ve had it a couple times in restaurants that make their own. It’s been years since the last time.

There’s a few ice cream & gelato places around here that get pretty adventurous and have constantly changing flavors. I wouldn’t be surprised if some of them do it too. But I’ve never seen it in those places.

It's like our default here.


17:10 mark fairly typical dairy. Dairy=corner store. Normally you get a cone with a large blob on it. 20 odd flavours.

The speciality places have things like plum or gelato. You can also get the factory ones prepackaged.

Yoghurts similar has fruit pulp in it.
 

Dannyalcatraz

Schmoderator
Staff member
I know where I can get ice cream, gelato, and frozen custards and frozen yogurt- often with DIY toppings & sold by weight- but precious few places serve just good quality NON-frozen yogurt desserts. That’s usually something reserved for home.

My usual mix for yogurt is pecans and/or almonds with something like honey, agave nectar, maple syrup or fruit preserves. Sometimes, if I have trail mix on hand, I’ll mix THAT in with no other additives- the mix of seeds, nuts and dried fruits is plenty sweet enough.
 

Zardnaar

Legend
Yoghurt here typically isn't frozen. Mostly it's .Ade out of fruit pulp. I have around half a gallon in the fridge for breakfast and lunch.


Better ice cream shot 7:50 mark. Has various NZ classic flavours.

Goody gumdrops, orange chocolate chip, chocolate mint, hokey pokey, gold rush and boysenberry.
 


Dannyalcatraz

Schmoderator
Staff member
We’ve been eating the freezer down. Yesterday, it was beef stew served with toasted, buttered ciabatta rolls.

Tonight, we had toasted, buttered ciabatta rolls again, but THIS time, topped with pulled pork with oyster dressing and a drizzle of mayo. Got enough of that for at least one more meal.

Also thawed some shrimp scampi casserole and some mirliton- a type of squash- sautee with butter, cubed ham, and all kinds of herbs and seasonings.

Essentially, we’re having creole thanksgiving leftovers in mid-August.
😁
 


Dannyalcatraz

Schmoderator
Staff member
Leftovers are all but gone, now, so I’m back to “kitchening” again. My breakfast today was an Earl Campbell’s hot link sandwich (sliced open, served on toasted sourdough with Mayo & mustard) and a small salad of spinach, romaine, tomatoes, slivered anaheim peppers, and topped with an Italian vinaigrette. Dinner will be the last of the leftovers.

Going forward, Mom specifically requested I do creole roast beef sandwiches this week, and I’ve got my supplies for that.

And because we’re trying to use the stuff in our freezer, I’ll probably do some ribeyes this week. Maybe a shrimp dish, too. Red beans are a strong possibility as well, since a relative brought us some pickled pork from NOLA. I can take it or leave it, but pickled pork is Mom’s favorite meat to use in red beans.

There’s also probably going to be a faux tapas night when I serve a bunch of the stuff we’ve got just enough of to taste. Like the boudin balls my paternal aunt brought back from her last trip to Louisiana, and the empanadas from a local Argentinian place that does nothing else.
 


Dannyalcatraz

Schmoderator
Staff member
I can’t read the text as posted- I’m using the dark setting so it’s black text on blue- but following the link…

THING I LEARNED TODAY: The first edition of The Joy of Cooking, in 1931, featured on the cover an illustration of a woman fighting a dinosaur with a mop.

Says Wikipedia: The book was illustrated by Rombauer's daughter, Marion Rombauer Becker, who directed the art department at John Burroughs School. Working weekends during the winter of 1930–31, Marion designed the cover, which depicted Saint Martha of Bethany, the patron saint of cooking, slaying a dragon.
 

Zardnaar

Legend
Making a loaf of bread for dinner tonight. Everything is closed in lockdown in terms of takeaways but some essential stores have deep fryers and do takeaways.

IMG_20210824_115659.jpg

Comfort food. Waffle fries, chicken chips, hotdog and sour cream and sweet chilli.

Easier buying bots and pieces there eg milk vs supermarket crowds. Everyone had masks and used the Covid app to scan in.
 



Zardnaar

Legend
What kind of bread is it?

Basic loaf.

Swapped out half of the white flour for wholemeal. Lounge is filling with the smell of baking bread.
 




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