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The night after the duck leg dinner we had more or less a repeat but with a pork chop instead of the duck. Caponata and this time just a nuked potato. Sour cherry juice not wine to drink. ( sometimes wine, but not often)

Macaroni and spring vegetables ( Primavera ) with lots of fresh ground pecorino which was quite strong. I enjoyed the macaroni as I hadn’t had it for ages. Reminds me I must make Mac n cheese which I also haven’t had for a long time … grandchildren will enjoy I guess … might sneak some finely diced red peppers in and maybe some peas for more vegetables.

What's RB40? Google just shows me light bulbs, which, unless you work at a circus, I assume you didn't add to the dish.

I didn't love a cobbler I made from another cookbook (here), but really liked this one from Dining In. It also has the advantage of being a lot less finicky, and quick to put together. It is presented as a strawberry shortcake cobbler which is an accurate description. It was a good use of strawberries that were starting to be past their prime, and I liked the use of cornmeal which gave some texture and a nice flavor that went well with the strawberries. Strawberry shortcake cobbler Before the oven After Plated

Should have called the thread "Let's start a war with Italy" 😁

A friend had a tapas party and I thought it would be fun to cook from this book that I borrowed from the library. I made two dishes which were very well received. The first one was the classic roasted bell peppers with sherry vinegar. I have had lots of versions of this dish in the past; what sets this one apart is its attention to detail with the careful build of layers of flavors. The bell peppers are roasted (I did mine on the barbecue), peeled and deseeded, cut into strips. The Spanish olive oil is infused with sliced garlic for 1 minute until the garlic turns brown. Then the bell peppers are gently cooked in a covered pan in the garlic-infused olive oil with a little bit of water for about 30 minutes. The sherry vinegar is added at the end as well as some parsley (the picture in the book shows rosemary for some reason). It's delicious as is, on a slice of bread, or in sandwiches. and the oil/vinegar mixture is great in everything.

I tried the chicken mole and like @Smithy, I didn't care for it. It wasn't anything horrible but I did not especially care for the flavor. Also the meat was completely shredded and almost melted into the sauce (not as chunky as the illustration on the package). The birria is far superior.

Shrimp, Merguez sausage, green beans, and roasted Poblano chile strips with onion, garlic, chicken stock, Worcestershire sauce, thyme, bay leaf, and Mexican oregano. Store-bought pumpernickel bread to go with.

Last night's dinner was a chicken and cauliflower delight, based on this Melissa Clark recipe: Cauliflower Shawarma with Spicy Tahini. The spices are a blend of cumin, paprika, turmeric, coriander, salt and pepper, whisked into olive oil. Cut up cauliflower and red onion, toss them all with the spice mix. In my case I did the same with 4 chicken thighs. Roast all on a sheet pan at around 425F until done. Meanwhile, mix up some spicy tahini sauce, and cut up cucumbers and tomatoes for garnish. If I'd had any cilantro I'd have added that, but I'm out. Delicious. I said over here in the chicken topic that I'd be doing this soon. I'm glad I did it last night.

Reviving an old thread. I got a good deal on a used TM6 and I want to see what I can do with this thing. I have made risotto, used up some figs from my tree to make preserves, and Hollandaise. Experienced Thermomix people, give me some suggestions to help me learn about this new toy!

For some reason, my recall of that time period is a bit hazy as well. I'm sure there were places, here as well as maybe in Italy, where the plate and dump was done. It's just not classically how it is handled.

Roasted Butternut Squash Filled with Caramelized Puy Lentils and Feta from “Full of Flavor” by Maria Elia - butternut squash halfs get roasted in the oven with just some olive oil and scooped out. The squash flesh is cooked with caramelized onions, garlic, cooked puy lentils, feta, mint, parsley, pine nuts, cumin seeds & powder, paprika, sirarakhong chili powder and lemon juice, filled back into the butternut squash halves and baked in the oven. Normally you sprinkle pomegranate seeds before serving but they turned out to be bad

I would argue that the impact on microplastics goes beyond these things. Not saying other cooking methods aren’t without potential issues but we are starting to understand more and more the impact of microplastics and its possible deep impact on human health

Oh, I’m sure your list is superior. I don’t even have a list at all!, I just found something I like and continue to purchase.

I am curious as you buy them, which brands have to try to compare. Not that they are bad (well, a bit hairy )but not close to the upper part to my list

Another morning; another breakfast. I've gone back to my old standby. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), Century Egg and Lean Pork Congee.

I'll let you know tomorrow.

Did it have a double yolk?

The story of my cooking life!!

Wow! That is a huge quail egg. Wonder if the hen will keep producing such giant eggs.

went Schwaebisch - Jaeger Schnitzel / spaetzle / etc....

Can I be your neighbour, @Steve Irby ?

Broiled spiny lobster tail with the pasta with fresh corn, jalapeños and brown butter from Six Seasons of Pasta Not exactly my plan but I got home late with fresh corn, peppers and basil from the farmers market for the pasta recipe and had to deal with the live spiny lobster in my weekly fish share so this happened. The pasta recipe needs fresh corn but should accept all sorts of other proteins.

I started dessert prep earlier in the week with the intention of making a raspberry tart. However the week got away from me and the raspberries were getting soft. The raspberries are now in the freezer destined for smoothies and have been replaced by strawberries and blackberries. Here's a few desserts that will be given to the neighbors. The fruits are glazed with homemade pear preserve syrup. I ate one blackberry tart for QA/QC purposes and it was delicious.

The cod and clam tasted fine in the sauce but the off flavors were evident in the jonah crab, scallops and shrimp. They had that kind of "gray" flavor from being stored improperly.