What are you cooking today?

4,765 posts in this topic

On 5/16/2022, 2:47:58, Krieg said:

 

That chili is missing a bit of cacao.  Otherwise (y)

 

 

"20g coco powder" looks like a typo to me...

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Peri peri chicken with rice. I ordered some of the sauce online off amazon since was craving it. Anyone know where I can order it cheaper (it was 8 euros for 125ml so kind of steep)? Or even better a good recipe to try and replicate it? 

 

 

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10 hours ago, Sannerl said:

 

"20g coco powder" looks like a typo to me...

 

Spelling is not my fortay. 

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4 minutes ago, CincyInDE said:

Spelling is not my fortay. 

 

Reading it all out loud or in ones mind clarifies things...

But the cacao is in; that's what I was trying to point out. At. Whatever.

And cooking obviously is.

 

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I made a batch of strawberry, rhubarb and amaretto jam yesterday. I baked some fruit scones this morning to have with the jam. Sometimes, the simplest of food tastes so very, very good.

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You can buy it in Portuguese shops across Germany.

I have 2 types of Piri Piri sauce. One is red, has paste consistency and I use it in general. Another is oily and transparent and I use it specifically for the chicken.

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On 30/05/2022, 13:53:55, MikeMelga said:

You can buy it in Portuguese shops across Germany.

I have 2 types of Piri Piri sauce. One is red, has paste consistency and I use it in general. Another is oily and transparent and I use it specifically for the chicken.

Thanks for the tip!!! Will look around for it. 

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sharing my secret coating recipe for award winning fried tender thangs.  

soak chosen edible in bovine milk overnight, sprinkle a tad salt, pepper 

preparation:

 

add 3 bee wings, tenderly plucked (sorry, will require 2 large bees but only 3 wings, discard 4th wing)

! dragonfly wing (sorry, will require 1 dragonfly, but only 1 wing) 

1 hummingbird beak and tongue (challenge is capturing the fecker. I've found placing sugar on palm attracts but need to be very quick about it)

12 assorted spider legs - no particular variety, but if a black widow or brown recluse, be extra careful

1/4 cup flour

a cup of  Lonestar, national beer of Texas
1 brown egg ( albumen if you must)

1/2 tsp baking powder

1/2 tsp salt

1/3 cup water

1 tsp olive oil

 

mix all together until eeky

 

coat edible: i.e., chicken tenders, toad legs/heads, leftover bee / dragonfly / hummingbird or spider carcass, lightly

 

fry on each side for a few minutes.

 

Enjoy!

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Got a hankerin for some fresh caught fried catfish.  I prefer to fry in peanut oil.  make sure you squeeze some lemon juice over the top before imbibing..

 

and don't forget a salad  and some side veggies, you health nuts!

 

fried-catfish.jpg

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Someone said I was supposed to share this with other people..    ha,  I don't think so.  I see delicious leftovers in my future.

 

281196956_4762835163822661_7282492815690361093_n.jpg

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good general reference, not sure about the mashed taters though.  I tend to use lotta butta on it.

 

and who eats raw potato's besides field mice and other critters?

 

 

2022-06-17_12-51-19.jpg

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Pasta with salmon and peas.

Cook pasta of choice.

Sauté chopped onions in butter,  season with garlic, pepper, herbs.  and  add chicken or veggie  stock.  Stir in crème fraiche or  sour cream.

I used left over cold salmon,  chopped into chunks.  Add to pan, add frozen peas,  some lemon juice and taste for seasoning.

Then add pasta to dish, stir well.  Some parmesan  grated  over is nice.

 

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21 minutes ago, RedMidge said:

Pasta with salmon and peas.

Cook pasta of choice.

Sauté chopped onions in butter,  season with garlic, pepper, herbs.  and  add chicken or veggie  stock.  Stir in crème fraiche or  sour cream.

I used left over cold salmon,  chopped into chunks.  Add to pan, add frozen peas,  some lemon juice and taste for seasoning.

Then add pasta to dish, stir well.  Some parmesan  grated  over is nice.

 

yum yum..  I love mashed peas and tarragon butter with Salmon meself.  

 

recipe:

 

https://www.foodandwine.com/recipes/salmon-mashed-peas-and-tarragon-butter

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On 17/06/2022, 20:54:45, Techsmex said:

good general reference, not sure about the mashed taters though.  I tend to use lotta butta on it.

 

and who eats raw potato's besides field mice and other critters?

 

 

2022-06-17_12-51-19.jpg

I had cayenne pepper today and added mashed potatoes as an afterthought👍🤭

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It’s 35 degrees in Munich, so didn’t feel like cooking. I made a Mediterranean mixed salad (baby spinach, rucola, romana) with cucumber, flesh tomato, capers, green olives, feta, manchego, chorizo and anchovies. Used olive oil and balsamico as dressing. Topped with some fried onion and black pepper. Emmentaler wholegrain crackers.  A glass of rosé. 

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Luke! You had manchego! Envious, jealous, hate you. 😂❤️

Can't get manchego in our Cretan village or even in town😟

We didn't cook today in the heat... we just went to a taverna. Saganaki was good!

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Ah saganaki. I was on Cyprus twice and had the halloumi as appetiser. I like the mixed plate with hot appetisers like grilled paprika with feta, filled mushroom, etc. Pita garlic bread.  I can eat that every day.

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40 minutes ago, john g. said:

 

Can't get manchego in our Cretan village or even in town😟

 

 

 

Ask for graviera (γραβιέρα), it is very similar !

 

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