Nobody cares about food.

[Katheryne Helendale]

Kay is cooking some meatballs... from hell. Or so.

I think she was the head cook in the cafeteria at my school in junior high.

 

[Isabeau]

For dinner, I had a bag of chips and a Diet Pepsi. For dessert, an amazing brownie.

Sometimes, you just have to give in to your desires.

 

[Free]

For dinner I had some homemade coleslaw, and half a container of popcorn chicken bites.

I'm not sure my choices involved desires. But I enjoyed it.

 

[Rose Karuna]

Last night I made beef stew. I bought some London broil on sale (a buy one get one free). Even though I'm alone now, I figured I always have people over for tacos and a broil makes great taco meat when I slow smoke it. Anyway, I cooked the beef with onion, celery, dill, parsley and garlic very slow. Then at the end, I used a rue to make brown gravy and added the potatoes, carrots, parsnips and a small turnip. It was awesome.

 

[Isabeau]

Sounds delicious. I had to look up “London broil” (every time I’m confused about cuts of meat I think of David Letterman).

I have some regular pre-cut stew meat defrosting in the fridge and will make a slow cooker stew with it tomorrow. I barely have a pound, though. Just some leftover from a purchase a few weeks ago. I guess I’ll just double the potatoes and carrots, and add bacon, I suppose.

When cooking for one, it’s hard to find sales on meat that aren’t “family sized” (or anything else, for that matter). Of course, you can put some of it in the freezer, but then you’re left with bits and pieces. Also, after whipping up whatever it was you were whipping up, as a bonus, you get to clean up, too. Although, if your meal turns out perfect, you have leftovers and don't have to share.

 

[Rose Karuna]

Your mention of making stew made me remember this recipe that my Great Grandmother used to make. We ate it with her freshly baked french bread. I often have cravings for it, but it's a very long process to make and it is never done in small batches.

French Canadian Ragout Recipe - Food.com

This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOC

www.food.com

 

[Isabeau]

Your mention of making stew made me remember this recipe that my Great Grandmother used to make. We ate it with her freshly baked french bread. I often have cravings for it, but it's a very long process to make and it is never done in small batches.

French Canadian Ragout Recipe - Food.com

This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOC

www.food.com

Yes, ’tis the season soon for “un bon ragoût de boulettes et pattes de cochon“! That’s hearty fare. Now I’m craving it.

 

[Free]

In the U.S., also one of the more expensive ones these days.

 

[Katheryne Helendale]

In the U.S., also one of the more expensive ones these days.

It's not so bad here in California anymore. Our local WinCo has a dozen large eggs for under three bucks, last I looked.

 

[Isabeau]

It’s Monday.
Have the jelly donut

U.S. Consumer Product Safety Commission (@cpsc.gov)

Take it from us -- an organization that closely studies all the horrific ways people can die from common household items -- have the jelly donut. [contains quote post or other embedded content]

bsky.app

The posts under this one’s comment…

Bluesky

bsky.app

 

[Bartholomew Gallacher]

Time for some classic Scandinavian Food: the Swedish Sandwich Cake or Smörgåstårta.

 

[Isabeau]

Making fish and chips tomorrow and decided to prepare some tartar sauce tonight for something different (instead of usual malt vinegar).

Looked up a base recipe first, for inspiration, and figured out I had to add “tangy” in my search ‘cause most had sweet relish as an ingredient.

Anyhoo, do you all prefer sweet tartar sauce?
I’m thinking that maybe those who enjoy Miracle Whip probably prefer sweet tartar sauce, and those (normal people with good taste like me ) who prefer real mayonnaise probably like tangy/not sweet tartar.

 

[Veritable Quandry]

"Tart" is right there in the name.

 

[Katheryne Helendale]

Making fish and chips tomorrow and decided to prepare some tartar sauce tonight for something different (instead of usual malt vinegar).

Looked up a base recipe first, for inspiration, and figured out I had to add “tangy” in my search ‘cause most had sweet relish as an ingredient.

Anyhoo, do you all prefer sweet tartar sauce?
I’m thinking that maybe those who enjoy Miracle Whip probably prefer sweet tartar sauce, and those (normal people with good taste like me ) who prefer real mayonnaise probably like tangy/not sweet tartar.

I like my tartar sauce on the tangy side.

 

[Free]

Sweet tartar sauce? Come on, fish is not meant as a dessert.

 

[Kokoro Fasching]

Sweet tartar sauce? Come on, fish is not meant as a dessert.

 

[Veritable Quandry]

 

[Free]

Go ahead. Put some tartare sauce on those fish. Enjoy...

 

[Khamon]

meh, a bit of tarter sauce is okay with fried fish golem but why do people fry fish golem when they can bakes them nice and tender and eats them without sauces? I'm that weird costal guy that likes fish, crab, shrimp, lobster, clams, oysters, and squids sans all that stuff people cook them in and pile on top. Dill and butter and mustard and bbq and such are nice additions to loads of food but not my proteins from the sea.

 

[Free]

meh, a bit of tarter sauce is okay with fried fish golem but why do people fry fish golem when they can bakes them nice and tender and eats them without sauces?

Are you lowering yourself to condiment shaming?

Also, if you want to seriously enjoy a good piece of haddock or salmon, you broil it. That way you get it faster to the plate, and you get it melting in your mouth. Grilled works in a pinch. Baked is next in line, and then fried.

You could poach it, of course. If you hate yourself...