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

Breakfast in bed - scallops, cauli rice with Jerusalem artichoke and shiitakes

Veggie salad with chicken- like the way they did the dressing on the tomato:)

Trio of different varieties of Scottish smoked salmon (killer horseradish whew!)

Dinner out tonight..

Ordered a nice seafood bouillabaisse 👌

Adventurista wrote: »

I also use stock/broth for cooking grains and legumes instead of water. Actually often replace for water in recipes for many things like mashed potatoes, braising, added liquids for sautee and stir fries - fell into that as a way to intensify flavor when reducing salt.
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@mtaratoot @Adventurista @acpgee

"Team Broth" here ... where it will enhance the result over plain water. For instance, I cooked pasta the other night using the left remaining chicken boil stock from the curry dish I made and posted recently. It really perked up the flavor of the pasta.

While neither of us are on salt restrictions, we follow a generally "lower salt is better" approach and make sure guests know both sodium and potassium salts are available for their pleasure if they want at the table.

For a number of years, i have used one or another of the no salt / low salt boxed broths and bases, and sometimes the regular or reduced sodium version of the boullion pastes more recently available, sometimes mixing them both for intensity, still achieving lower sodium.It took a while to adjust our taste buds and when we dine out, the added sodium from most restaurants' cuisine really stands out. We aren't purists, and so long as we aren't on a low/no salt prescribed diet, doing what we can suffices.

I generated a fair amount of veg waste tonight ... carrot skins, broccoli stems, onion skins, etc., which got me thinking about these discussions on saving them for broth.

@mjbnj0001 - Speaking of using things, i also retain pan drippings and veg waters that are usually drained off and use them later in soups too.

I was surprised how easy it is to make homemade broths and stocks... my family pretty much transitioned to store-bought versions of so many foods and products....

So i find the shares online, like here helpful as I explore new things!



For instance, stumbled across this tray with persimmons... beautiful... adding to my list to try. Curious.

acpgee wrote: »

Hubby complains that having a large amount of liquids upsets his stomach.

everyone is different, but sounds as if might be worth checking into.

I adore persimmon. But be aware if unripe, some varieties can be astringent leaving your mouth feeling woolly. They should feel as soft as a ripe tomato.

Fancied up dutch herring salad as a starter. Spinach and pork ravioli with burnt butter and sage as primo. I made cheat's ravioli on Sunday using gyoza wrappers and some leftover pork loin blitzed with charcuterie for seasoning.

A little leftover chilli in a taco with aji verde, feta and pickled onion that were in the fridge with green sriracha and a few leaves of chopped spinach.. I keep corn tortillas in the freezer for using up small quantities of leftovers as a starter. Pumpkin gnocchi from the freezer with spinach and store bought pesto. Roast courgette and daikon cooked in the air fryer.

Thanks for the rice in broth tip. It reminds of Hainanese chicken rice, a classic dish of poached chicken served with rice cooked in broth, ginger and scallion pesto and cucumber. It is a hawker (=street vendor) dish I remember eating in Singapore where the broth made from bones of yesterday's orders would flavour the rice from today's orders. I have chicken thighs and chicken stock in the freezer so should make this on the weekend.
https://adamliaw.com/recipe/hainanese-chicken-rice