What are you cooking tonight?

[tuga]

Scottish salmon baked in foil with thyme and butter, tagliatelle alla crema.

 

[boneman]

Nothing with tomatos.

 

[gintonic]

last night, pan fried kipper fillets, crushed new potatoes and braised lettuce, spring onion and peas

20230228_195010 by uh_simon, on Flickr

 

[Davd]

looks great

 

[Bjork67]

Made a pan of exotic spagbol sauce with teesside lardons, lot more tastier than last go. Av had some on a breadbun and it was quite reasonable.

 

[Konteebos]

Blackened (deliberately) Tofu Tacos (my wife and daughter are vegetarians)

 

[gintonic]

supersized sausage rolls, chips and slaw

 

[Darren]

warmed up chinese takeaway with added stir-fry with whatever The Wife chucks into it.

Lol. A personal fave.... I'm so easy.....

 

[Darren]

I've not had rabbit for probably 40 years. My dad used to come by all sorts of stuff, and rabbit was one. Very tasty, apart from the bits of lead I used to have to spit out. He was also fond of tripe, pigs trotter and cow heel. He came from a different era!

My nan was the same. As a child I would watch in sick fascination as she placed her order at the UCP shop: tripe, pigs trotters, elder, brawn, cow heel. The lady who cut up and weighed the tripe would frequently offer my nan a sample and treat herself at the same time.... I can remember them both now.... Chewing tripe as they chatted.

 

[Ponty]

Other half away, so a Rowe’s pasty, a few chips and a bottle of Tribute.

 

[tuga]

Arroz de marisco (Portuguese seafood rice)
Recipe here.

 

[garyi]

Back on the hipster crap tonight

 

[garyi]

Cod parsley sauce from the other day

 

[Bjork67]

Guinness then decide, maybe devilled worcestercrisps.

 

[gintonic]

tonight Giggling Squid

 

[mjw]

White Swan tonight for proper pie, fat chips, mushy and plenty of gravy - a few pints of Landlord to help things along.

 

[Rockmeister]

Made something quite decent with spiced chickpeas and spinach, alongside a cinnamon brown rice with salmon. Odd but oddly nice.

 

[martin clark]

Worked from home today - unusual for me - so have opportunity to cook properly.
In a rare break from being functionally a vegetarian by choice - I have a small Brisket set low, and with about 3hrs to go yet.
The vapours are intoxicating.

Edit:

since the fashion is to add pics - here is how it turned out. It was delicious.

 

[Copperjacket]

Worked from home today - unusual for me - so have opportunity to cook properly.
In a rare break from being functionally a vegetarian by choice - I have a small Brisket set low, and with about 3hrs to go yet.
The vapours are intoxicating.

Cooking it with beer and treacle?

 

[martin clark]

God, no; I want it to taste like brisket. a little salt and a lot of freshly-crushed Bart's most -excellent Bristol 5-blend the very nicest pepper, on top to form a crust - but that's all.

Small pan for roasting veg to go-with just made up - small amounts of coarse-chopped parsnip/carrot/ a small spud/ brussels, and tossed into same pan, ginger diced to ~ 4mm cubes and a few black pepper corns. Oh and a couple of shallots.

Now, since I have stopped colouring-in & tidied-up the pencils - time for a G&T, and music.