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Food, Glorious Food: Share what you had for breakfast, lunch, dinner, supper

splifingate said:
I'm oven-roasting some boneless&skinless chknthighs

Simple seasoning.

Will pair with some steamed brussels.

Bachelorhood has gotten the best of me!
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Scepticalscribe said:
To my mind, the skin and bone are what give chicken thighs flavour when cooking them; they can easily be removed before eating, if desired.
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I’d say it depends on the recipe and imagine you’d agree. The chicken yakitori recipe we do the meat is marinated for several hours sometimes overnight, which rules the flavor.The chicken enchiladas, it’s a matter of convenience, considering that any skin and bone would be removed before we boiled it, preferring not to remove skin and bone after cooking. There the flavor is a combination meat dominated by cheeses. As far as chicken in general, we (wife and I) prefer thighs as the dark meat is more moist.
 
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Scepticalscribe said:
To my mind, the skin and bone are what give chicken thighs flavour when cooking them; they can easily be removed before eating, if desired.
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That, they do.

Amazingly, the local de-boned/skinned product(s) to which I can readily avail is(are) amazingly tasty, and flavorful.

I have only one tummy to please . . . it is not, er, that particular 😉
 
Cool story about the “fish pepper,” which was cultivated by African Americans over a century ago… but then became nearly impossible to find. Somebody discovered some old seeds, and now they are again being widely grown and used for seafood dishes in the DC, Maryland, Virginia region.

www.bbc.com

The US pepper that was nearly lost

Once grown almost solely by enslaved people, the fish pepper was nearly lost forever until a chance find in a freezer revived the plant and it's now more popular than ever.
www.bbc.com www.bbc.com
 
SouprMatt said:
Cool story about the “fish pepper,” which was cultivated by African Americans over a century ago… but then became nearly impossible to find. Somebody discovered some old seeds, and now they are again being widely grown and used for seafood dishes in the DC, Maryland, Virginia region.

www.bbc.com

The US pepper that was nearly lost

Once grown almost solely by enslaved people, the fish pepper was nearly lost forever until a chance find in a freezer revived the plant and it's now more popular than ever.
www.bbc.com www.bbc.com
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Terrific story.

I love that sort of article, something that is not just interesting, but puts the story of food in a social and historical context.
 
Scepticalscribe said:
Terrific story.

I love that sort of article, something that is not just interesting, but puts the story of food in a social and historical context.
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Seeds can be a wonderful gift. My mother-in-law loves gardening. A friend gave her some heirloom tomato seeds years ago which produced wonderful tomatoes.

Another time, somebody left out various hot peppers at work for people to take as they pleased. I took a few, including one that was supposedly one of the hottest peppers in the world (maybe Carolina reaper?). I gave it to my mother-in-law, thinking she would like to taste it because she loves hot peppers. I forgot about it until 2 years later I came for a visit. She had hundreds of the extremely hot pepper, grown from the seeds of the one pepper I brought her. She made some hot sauce from it for us that is truly deadly…

PS - I see my mother-in-law much more often than once every two years; I realized my story might indicate otherwise….
 
SouprMatt said:
Seeds can be a wonderful gift. My mother-in-law loves gardening. A friend gave her some heirloom tomato seeds years ago which produced wonderful tomatoes.

Another time, somebody left out various hot peppers at work for people to take as they pleased. I took a few, including one that was supposedly one of the hottest peppers in the world (maybe Carolina reaper?). I gave it to my mother-in-law, thinking she would like to taste it because she loves hot peppers. I forgot about it until 2 years later I came for a visit. She had hundreds of the extremely hot pepper, grown from the seeds of the one pepper I brought her. She made some hot sauce from it for us that is truly deadly…

PS - I see my mother-in-law much more often than once every two years; I realized my story might indicate otherwise….
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Wonderful.

My mother also loved gardening, and was a gifted gardener; not just gifted, but also very creative, with an artist's eye.

Prior to her decline - for, she suffered from dementia - whenever I travelled abroad on election observation missions, (if circumstances, or conditions, permitted, for this was not always possible), I would bring her back seeds for plants from the countries where I had worked.
 
Something soothing, comforting, rib-sticking was required for dinner this evening, as it has been such a rotten day.

Pasta Carbonara - I had all of the ingredients to hand - struck me as meeting my requirements.

Thus, dinner comprised: Diced (by me) - and subsequently sautéed - guanciale, grated (by me) Pecorino Romano, egg yolks (from free range, organic, etc eggs bought from the person who actually collects them by hand from their own hens, which were mixed with the grated Pecorino Romano), a few teaspoons of double cream, a few ladles of pasta cooking liquid, lots of freshly ground black pepper, and - of course - cooked pasta.
 
Small shell pasta with chickpeas for me tonight, and the simplest of dressings - minced garlic sautéed in olive oil, some chopped flat-leaf parsley and grated romano cheese atop it to serve.

I had leftover pasta in the fridge from a salad made yesterday, and leftover chickpeas too. I almost always keep cooked chickpeas on hand; they keep well for a few days in the fridge in their own slightly salted broth.

So this dish was happily put together fast tonight in a couple of saucepans, since I'd left the question of "what's for supper?" unanswered until I was looking for "whatever, and RIGHT NOW." 😵🤣
 
Treated myself to fish'n'chips (fries), plus sunomono (a Japanese cucumber salad, in a pickling liquid of rice vingear, sugar, among other ingredients), from one of my favourite (local) sushi restaurants.

They prepare an amazing fish'n'chips - their fish batter is a wonderful take on tempura rather than the more traditional versions of batter one would find in a classic fish'n'chips place.

And, in advance, I prepared a bowl of homemade aioli - which comprised (minced) new season's garlic cloves (six), organic, free range, egg yolks, (three), and olive oil.

In Belgium, they eat mayo with chips (fries), but I had good quality ketchup (Stokes, an excellent English brand), to hand, as well.

Several slices of (organic) lemon completed the dish, for lemons, like garlic, will always find a warm welcome chez moi.

This was washed down with a glass of white wine from Burgundy.
 
Scepticalscribe said:
Treated myself to fish'n'chips (fries), plus sunomono (a Japanese cucumber salad, in a pickling liquid of rice vingear, sugar, among other ingredients), from one of my favourite (local) sushi restaurants.

They prepare an amazing fish'n'chips - their fish batter is a wonderful take on tempura rather than the more traditional versions of batter one would find in a classic fish'n'chips place.

And, in advance, I prepared a bowl of homemade aioli - which comprised (minced) new season's garlic cloves (six), organic, free range, egg yolks, (three), and olive oil.

In Belgium, they eat mayo with chips (fries), but I had good quality ketchup (Stokes, an excellent English brand), to hand, as well.

Several slices of (organic) lemon completed the dish, for lemons, like garlic, will always find a warm welcome chez moi.

This was washed down with a glass of white wine from Burgundy.
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I've been craving fish'n'chips lately. I guess I'll have to wait either for the return to Queens, NY or the week or so we'll be in the new apt. early July before heading back up for the Summer.
 
ronntaylor said:
I've been craving fish'n'chips lately. I guess I'll have to wait either for the return to Queens, NY or the week or so we'll be in the new apt. early July before heading back up for the Summer.
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I hear you and fully understand where you are coming from.

For my part, I have been craving fish'n'chips for the past few weeks, and decided to succumb to temptation this evening.

And it was well worth the wait.

Absolutely delicious, every bite.

And then, of course, I realised that I had both the ingredients and the time to prepare aioli - which went exceptionally well with classic fish'n'chips - because, (and I do need to remind myself of this, sometimes), aioli doesn't have to be confined to the delights of haute cuisine (such as filet mignon, or crab, or lobster, etc), but can be served with anything that calls for classic mayonnaise.

To my mind, what is amazing is that at least two of the local sushi restaurants (both award-winning spots) now prepare what are the best possible versions of a local, traditional dish (fish'n'chips) that are available in the area where I live.
 
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Thoroughly enjoyed preparing (and devouring) my own take on Pasta All'Amatriciana this evening: (The dish comprised olive oil, a very generous quantity of diced guanciale, some left over cherry tomatoes that I chopped, a tin of San Marzano tomatoes - mashed with a fork - and some very non-canon exquisitely finely sliced cloves of new season's garlic, a glass of white wine, plus, of course, pasta; although I had it, I decided to forego grating some Pecorino Romano, as I felt that the dish was already sufficiently flavoursome not to require it. Although the dish can be ready in around half an hour, I let the tomatoes simmer away on a low heat for the best part of an hour, before adding the pasta to the dish, and they were all the better for it,).

A glass of red wine to accompany, and a mug of coffee - somehow, coffee and Italian food work awfully well together - afterwards, although I don't often treat myself to coffee in the late evening.
 
Tonight, I dined on (homemade) pasta carbonara:

This comprised of egg yolks (organic, free range eggs), diced guanciale, and grated (by me) Pecorino Romano; plus, olive oil, pasta, generous quantities of black pepper, (salt wasn't necessary, as both the guanciale and Pecorino Romano supplied the dish with more than sufficient salt), and several ladles of the wonderful starchy liquid that the pasta had been cooked in.

Divine.

Served with a glass (or two) of Italian red wine.

And a mug of some serious coffee (Italian cuisine craves for a post prandial coffee) for afters.
 
A simple pasta dish with diced guanciale, several cloves of finely sliced new season's garlic, peas, several ladles of the starchy stock that the pasta had been cooked in, plus freshly grated Pecorino Romano.
 
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