Wolf

@chefmd That brisket looks absolutely amazing! Could I trouble you for recipe (broad sketches) how it was prepared? TIA

Today, I had to salvage some overcooked beans... My first refried beans.

Chicken adobo (recipe from FoodWishes.com): I don't know how's it supposed to taste- but this is deee-licious.

Yesterday mornig, as I went to the market, I decided to make 'pizza meatballs with a surprise'. So, I made meatballs (with grana padano added to the usual mix) wrapped around cubes of gouda (should've been about 1/2"- mine were bigger so the meatballs were rather on the large side), in pizza sauce* with sliced mushrooms. Served with spaghetti. * made roux on meatball drippings, roasted some tomato paste when the roux was mid-brown, added tomato passata and finely chopped anchovy fillet, a bit of salt, majoram and oregano... Returned meatballs to the pot (played with sauce consistenchy while cooking by alternating passata and warm water to replenish liquid), and added sliced button mushrooms halfway through cooking

Peposo with mashed potatoes (which were so creamy by themselves that no butter or cream needed to be added, just a bit of salt)

Today was a late lunch... Oven roasted potato stuffed peppers sounds quite unremarkable, but I was astounded how good it tastes. There are several ways of preparing this dish, so I decided not to trouble myself too much with recipes I've seen and did my 'own thing', and I'm happy to say that it's the first dish I've prepared that I decided how it should taste (the filling, the potatoes baked in pepper juices, &c), instead of "I'll do this and that, and see how it turns out", or following a recipe... And I came quite close to what I had in mind- not better or worse, just a shade differently. But, I can say that two humble stars of the dish- peppers and potato* did shine in unexplicably tasty way. * I relied not so much on potato, but on potato-peppercorn combination to boost the flavour

'Fusion leftovers'...The last portion of paprika csirke with arborio rice cooked in and some grated grana padano. It's still de-li-cious.

When I saw this recipe, hungarian dish called paprika csirke, I knew I had to prepare it... It took me a while, but I finally made it and loved it. Tastes even better than it looks. It takes some effort and is a bit finnicky, so I trebled the quantities, and froze the better part of it before finishing the dish.

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously ) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing... Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. But, I still call this light supper.

@heidih Glad to hear it! Give him best regards and best wishes from homeland. .

Yesterday was a nice day for a visit to local farmers' market... Edited to add a great shot from google maps..

Haven't been cooking in a while... This is Salisbury I made last night.

Actually, in my neck of woods the widepread use of forks is attributted to 15th century Croatian mercenaries carrying it to the French royal court (similar to what is now considered to be a necktie)... But spaghetti, on the other hand, have gained popularity in industrialization era (mid 18-hundreds)- nothing to do with forks, but with means to mass produce. i.e. extrude, wheat pasta. Completely off the topic, I like spaghetti broken in half- that way they get rolled around the fork perfectly in a bite sized piece. As for usual "dos" and "don'ts", I've learned to ignore all advice that seems contradictory to my common sense... except when it comes to using wine/alcohol to tenderize or braise meat. I've learned it the hard way that the proper way is to burn off alcohol prior to using it beecause it will, otherwise, hinder the meat getting tender.

I think buckwheat flour is also very good for gluten-free breads, but there are few things to bear in mind- e.g. I just learned today that buckwheat flour made from roasted (instead of more commonly just dried) buckwheat is great for baking and polenta. It's the way it's made in Austrian cuisine.

And then you get recipes like ropa vieja which make you look at flank steak and make you think 'how can I make this cut-o-meat more stringy".... Cutting meat, is like many things in life, common sense- but with clear goal in mind, one can throw even common sense out of the window. I'm about to start cooking tonight- got m'self 5 lb of beef shank, part of it is going in tonight's goulash but majority is going into beef carrot daube tomorrow (I run into gournet friend of mine when grocery shopping and forgot to buy shallots- he got hold of russian kale and had to share recipe that makes it shine, then we discussed differences between 'regular' and 'golden' hake, then one thing lead to another and pints of stout were consumed and many things discussed while market sort of got closed on me ). Digression aside, is there a better way to cut it into 'stew meat' than cut into 1/2" steaks and then cube them (fror goulash part- for daube, I'd go for 3/4" steaks and cubes)?