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

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Replies

  • snowflake954
    snowflake954 Posts: 7,513 Member
    edited October 2020
    Pasta w white beans.hf1rzu7uenyz.jpg
    White beans, EVOO, laurel leaf, black pepper, tritato (finely chopped carrot, onion, celery, parsley), and rosemary.
  • acpgee
    acpgee Posts: 6,653 Member
    Primo of linguine cacio e pepe. It started to split a little because i didn't cool the pasta enough before stirring into the cheese and starchy pasta water suspension. Secondo of tagliata di manzo made with retired dairy cow sirloin.
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  • Jelaan
    Jelaan Posts: 815 Member
    senalay788 wrote: »
    Jelaan wrote: »
    senalay788 wrote: »
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

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    Sounds good. Did you make your own blend or buy it?

    Life is too short to be making your own spices, when you can get quality already made. This about it, one bottle VS 5 bottles / bags of stuff that will sit in your pantry for months until you need to make another blend. I always buy ready made blends of spices I like using.

    I was just wondering because I live the next town west of you and i haven't come across this yet. I will keep looking. I may have to start a second spice cupboard soon lol.
  • acpgee
    acpgee Posts: 6,653 Member
    A new greek in the neighbourhood. I am going to try something similar to that cod dish tomorrow night.
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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,877 Member
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    Marmite Tempeh, Spelt and some other stuff.
  • PAPYRUS3
    PAPYRUS3 Posts: 11,822 Member
    ^do you ferment your own tempeh?
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,877 Member
    PAPYRUS3 wrote: »
    ^do you ferment your own tempeh?

    No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.

    I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!

    I’ve got no idea where one goes to buy such things!
  • PAPYRUS3
    PAPYRUS3 Posts: 11,822 Member
    PAPYRUS3 wrote: »
    ^do you ferment your own tempeh?

    No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.

    I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!

    I’ve got no idea where one goes to buy such things!

    I too have just looked into making it. It doesn't sound too complicated and I think my local health food store(s) might have the starter. However, I tried making sauerkraut and it didn't turn out...I kind of 'winged' it though.
  • acpgee
    acpgee Posts: 6,653 Member
    My attempt at replicating the cod dish we had Saturday nightin a restaurant. Carrot mirepoix cooked in leftover sauce from a caribbean seafood boil mixed with a tin of borlotti beans, pan fried hake with gremolata. A side of air fried courgette. Missing the pretty parsley oil of the restaurant dish.
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  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
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    Made Greek chicken pasta with Banza chickpea pasta. It was pretty good; I feel like it could be better. Further experimentation is needed!
  • snowflake954
    snowflake954 Posts: 7,513 Member
    edited October 2020
    Risotto w grated zucchini, telline (small clams), low fat cream, broth, EVOO, black pepper, white wine, and grated Parmigiano Reggiano.5sa58wz5pg59.jpg
  • joshchapo
    joshchapo Posts: 186 Member
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    Snapping turtle burger aka “Turgler”
    Side of maple brown sugar beans

    Turtle meat so tender, tasty, and super super lean! More lean then turkey, venison, grass fed beef
  • PAPYRUS3
    PAPYRUS3 Posts: 11,822 Member
    senalay788 wrote: »
    Kale and stuff...

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    'stuff' sure looks good😉