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

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  • acpgee
    acpgee Posts: 7,626 Member
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    Cooking at home, having returned from vacation. Linguine aglio olio, roast cherry tomatoes and salad. The hubby needs a break from Asian food.
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  • janicemlove
    janicemlove Posts: 435 Member
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    Made some tostadas with chicken. Fixed an itch for Tex mex while living in the upper Midwest!
  • Sett2023
    Sett2023 Posts: 158 Member
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    janicemlove wrote: »
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    COVID ... First time catching it and I can’t imagine how much worse it was before the vaccines were available. I’m at high-risk for complications too.

    Here the same :-( Now it's gone, thanks God, but it has been horrible... and with 5 vaccine's shots in me! Many many thanks for those (also my whole family catched it, including my (old) parents... and we are all good, now. Not the same for other relatives who catched it pre-vaccines :-( Thanks, science!
  • SafariGalNYC
    SafariGalNYC Posts: 913 Member
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    takinitalloff wrote: »
    SafariGalNYC wrote: »
    @takinitalloff yes probably guilty haha. This looks awesome! Hmm thinking on why it could be bitter.. maybe the cucumber? 🥒

    Do you have a go-to recipe for Kebda Eskandarani? I would like to try again sometime.

    Hey!!

    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.


    I dry off the liver and marinate in vinegar and lime .. toss in coriander in cumin, salt, pepper. Let sit.
    Sauteè garlic and chilis, (potent when you breath in - watch the 🌶️ fumes!)

    Then place liver in oil (or ghee) and fry up til firm.

    😋
    I put on Cauli rice. In Egypt I used to see lots of food cart vendors put them in sandwiches.
  • SafariGalNYC
    SafariGalNYC Posts: 913 Member
    edited December 2023
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    🍉 beet/ginger/watermelon juice - with the pulp!🍹
    🍽️ Berkshire pork chop grilled - topped with red onion and pink pineapple.🍍
  • acpgee
    acpgee Posts: 7,626 Member
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    Day 2 of cooking at home. I found some potato gnocchi in the freezer from a batch I made pre-vacation. Also found some fried sage stored in butter in the fridge. So that was our primo tonight. Secondo of spatchcock roast chicken and carrots.
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  • takinitalloff
    takinitalloff Posts: 1,856 Member
    edited December 2023
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    @acpgee Welcome back, quite the change in food from Thai back to Italian :) How would you say the local Thai food compares to Thai food you can get in London?
  • takinitalloff
    takinitalloff Posts: 1,856 Member
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    SafariGalNYC wrote: »
    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.

    Thank you! No, the recipe I used doesn't call for lime juice. That would definitely change things. I used:

    white vinegar, cumin, Aleppo Pepper, coriander, dried mint, black pepper
    garlic, cilantro
    chicken liver
    green bell pepper & onion
    and olive oil to cook it in.

    So pretty similar, but I will try the lime juice next time. I can see how that would add some depth of flavor.
  • SafariGalNYC
    SafariGalNYC Posts: 913 Member
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    takinitalloff wrote: »
    SafariGalNYC wrote: »
    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.

    Thank you! No, the recipe I used doesn't call for lime juice. That would definitely change things. I used:

    white vinegar, cumin, Aleppo Pepper, coriander, dried mint, black pepper
    garlic, cilantro
    chicken liver
    green bell pepper & onion
    and olive oil to cook it in.

    So pretty similar, but I will try the lime juice next time. I can see how that would add some depth of flavor.

    Ahhh I think the bitter culprit may have been the mint! When I’ve used it in some recipes or muddle it- it can become bitter!
  • takinitalloff
    takinitalloff Posts: 1,856 Member
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    @100_Rabbits I always love your meal photos and your steak dinner is no exception. YUM!

    @SafariGalNYC OMG the mint?! That never even occurred to me. Thank you!
  • acpgee
    acpgee Posts: 7,626 Member
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    takinitalloff wrote: »
    @acpgee Welcome back, quite the change in food from Thai back to Italian :) How would you say the local Thai food compares to Thai food you can get in London?

    Thai food in London mostly represents the Central region (=Bangkok). Restaurants specialising the Isaan region I love are less common. Isaan food is very strident, very hot, very herbal. There is a great Thai specialising in regional cooking less than a block from me but dinner for two with wine racks up to £100. We don’t do that often. But hey that’s cheaper than going to Thailand. But not by much seeing as two return flights to Bangkok in the shoulder season of January or November are €1200 if booked 4 months in advance.
  • takinitalloff
    takinitalloff Posts: 1,856 Member
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    @acpgee Thanks for explaining. I had never heard of Isaan until you started posting your trip updates. I do like herbal flavors but hot doesn't agree with me, unfortunately. I've tried to "learn" to eat spicy, and I can eat hotter dishes than I used to be able to, but I doubt I would do well with what you're describing. So I will leave the Isaan food to you ;)
  • acpgee
    acpgee Posts: 7,626 Member
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    takinitalloff wrote: »
    @acpgee Thanks for explaining. I had never heard of Isaan until you started posting your trip updates. I do like herbal flavors but hot doesn't agree with me, unfortunately. I've tried to "learn" to eat spicy, and I can eat hotter dishes than I used to be able to, but I doubt I would do well with what you're describing. So I will leave the Isaan food to you ;)

    So if you ever vacation in SE Asia, stick to Vietnam where none of the food is hot.
  • takinitalloff
    takinitalloff Posts: 1,856 Member
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    @gillwellow What’s the creamy stuff on top? Cashew butter? Looks delicious!
  • acpgee
    acpgee Posts: 7,626 Member
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    Avgolemono soup and a greek salad with a little toast for textural contrast. Avgolemono soup is a go to strategy for using up leftover roast chicken.
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