What do your meals look like (show me pictures)....

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  • MinTheKitCat
    MinTheKitCat Posts: 174 Member
    Lunch: buckwheat pancakes I gobbled up too fast too snap a pic
    Dinner: eggplant and egg rolls
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  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    edited June 2020
    Rice and beans with chicken sausage:

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    Egg roll in a bowl:
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    Cheddar-bacon waffle with a fried egg:
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  • acpgee
    acpgee Posts: 7,840 Member
    Yoghurt, banana, miso caramel sauce.
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  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited June 2020
    Spaghetti w scampi, red pepper flakes, white wine, garlic, EVOO, veg broth, and chopped cherry tomatoes.zjf4vq33w51d.jpg
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    They're not alive, even though they look it.
  • missyelainious
    missyelainious Posts: 30 Member
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    Miso Soup - soft tofu, mushrooms, dashi, miso, leek, scallions. 109 calories
  • acpgee
    acpgee Posts: 7,840 Member
    Risotto with peas and prosciutto cotto. Roast veg.
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  • mockchoc
    mockchoc Posts: 6,573 Member
    just_Tomek wrote: »
    snowflake954 wrote: »
    I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.2ik3e3pdzgyu.jpg

    I can only wish I had access to real fresh mozzarella. And I do mean fresh.
    just_Tomek wrote: »
    snowflake954 wrote: »
    I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.2ik3e3pdzgyu.jpg

    I can only wish I had access to real fresh mozzarella. And I do mean fresh.

    Make some, not that hard. I made feta the other week. Haloumi is next when all the feta is gone. I've made buffalo milk stuff too before. Ice cream, cheese and yogurt from a farm up the coast.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    mockchoc wrote: »
    just_Tomek wrote: »
    snowflake954 wrote: »
    I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.2ik3e3pdzgyu.jpg

    I can only wish I had access to real fresh mozzarella. And I do mean fresh.
    just_Tomek wrote: »
    snowflake954 wrote: »
    I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.2ik3e3pdzgyu.jpg

    I can only wish I had access to real fresh mozzarella. And I do mean fresh.

    Make some, not that hard. I made feta the other week. Haloumi is next when all the feta is gone. I've made buffalo milk stuff too before. Ice cream, cheese and yogurt from a farm up the coast.

    I would just like to say that we are in a production area for buffalo mozzarella at the beach. It's not that easy to make--the good stuff. We only buy from a few producers because so many don't have any flavor--and the cost is high. It also depends on what the animals eat. Out of 10, maybe 1 is excellent.
  • acpgee
    acpgee Posts: 7,840 Member
    Dinner party at my place now that lockdown rules are easing. California roll your own hand rolls with miso soup. Dessert was vanilla ice cream with miso caramel, dehydrated spiralized sweet potato, toasted sesame.
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  • MaltedTea
    MaltedTea Posts: 6,286 Member
    acpgee wrote: »
    Dinner party at my place now that lockdown rules are easing. California roll your own hand rolls with miso soup. Dessert was vanilla ice cream with miso caramel, dehydrated spiralized sweet potato, toasted sesame.
    oc5mxh4ryf5k.jpeg
    fj95wioxqoz9.jpeg

    This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.
  • acpgee
    acpgee Posts: 7,840 Member
    MaltedTea wrote: »
    This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.

    This is the recipe I used but next time will reduce water by half so it is easier to take the caramel darker for a more burnt complex flavour. A little drizzle of leftover sauce is great for pimping up mundane fruit such as sliced banana or apple. I used some coconut cream I had lying around instead of dairy.

    https://food52.com/recipes/18618-miso-caramel
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    acpgee wrote: »
    MaltedTea wrote: »
    This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.

    This is the recipe I used but next time will reduce water by half so it is easier to take the caramel darker for a more burnt complex flavour. A little drizzle of leftover sauce is great for pimping up mundane fruit such as sliced banana or apple. I used some coconut cream I had lying around instead of dairy.

    https://food52.com/recipes/18618-miso-caramel

    I'll take your notes about water and coconut cream into account then give it a shot with the brown rice miso I have. Thank you!!
  • donidaily
    donidaily Posts: 825 Member
    Zucchini pie and salad of summer veg ❤️
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  • mockchoc
    mockchoc Posts: 6,573 Member

    [/quote]
    Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?[/quote]

    We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    mockchoc wrote: »
    Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?[/quote]

    We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make. [/quote]

    Ah.....so you haven't done it yourself. I thought it was strange. Yes you could make it if you've got access to the ingredients, but the quality? In my opinion it wouldn't be worth the hassle and time.

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