scratch the risotto

 

the wife wants to make truffled mac and cheese

 

wish me luck

Put some steak in some marinade in a pan. Left it in the fridge overnight. Going to fry it tonight when I get home. It's going to be interesting. Not quite sure what to add to it, but I think I have a can of mushrooms and some frozen broccoli and cauliflower (and some cheesy sauce for the vegetables). I know, frozen stuff, but who cares? There's plenty of meat. Got a nice bottle of wine too.

Mac and cheese came out okay

 

Wife put too much flower in the cheese sauce and maybe a little too much truffle oil and definitely not enough cheese

 

This is why I do the majority of the cooking in our house

 

EDIT: Came off harsher than I intended it to. It was good but could have been better with a little more attention

Edited August 29, 201312 yr by ShadySands

I had a nice lobster bisque for lunch

 

not quite what I want to make for dinner yet but thinking about a risotto

 

Shady you also  seem to be quite a talented cook or does your wife do the food?

I love food and I love to cook

 

I grew up in the kitchen and was always watching or helping my mom or just experimenting on my own

 

Let's just say I didn't marry my wife for her cooking...

I love food and I love to cook

 

I grew up in the kitchen and was always watching or helping my mom or just experimenting on my own

 

Let's just say I didn't marry my wife for her cooking...

 

Okay, I have same view on food as you. I also enjoy going to exciting farmers markets or funky supermarkets where I can look for ingredients. I find cooking therapeutic and there are very few things as rewarding as producing a meal where your family or friends can sit around a table and you see the enjoyment of them eating a meal you cooked

My siblings all cook well. My mother was one of the best intentioned, and yet profoundly awful cooks ever.

My mother was a great cook until my sister turned her into health nut. If I never have raw sunflower seeds in a raw wheat bran "cookie" again, I won't cry.

 

We've gone to a few of the farmers markets around here, but since it's city-life, they're not very interesting. When we lived further south closer to Morgan Hill, it was easier to find/shop for awesome fresh stuff from local farms.

 

The only thing I was very good at baking is yeast breads, cakes/sweets and a few pasta dishes, none of which I do anymore. I'm adequate in other things, but nothing special. I could never make a beef stew come out right, which annoyed me. Not that my husband didn't like it/want it. I was just never happy with it.

Tonight for dinner I'm having Chicken stir fry with Couscous

Edited August 29, 201312 yr by BruceVC

I read that as "chicken stir fry with Confucius" which gave me a pause...

I discovered I had a load of bacon (8 rashers) which had been in the fridge for a week. I have just eaten them all.

 

Naturally that wouldn't be a balanced meal, so I put cheese on top and drank four cups of tea.

I had to look up "rasher" to see what that meant in terms of amount. This website page had a nice, picture illustrated blog about it. http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rashers.html

 

Anyway, US version of Canadian bacon is more like ham, or almost honey ham at times, around here, which is good but doesn't make me think of bacon. But the more UK version of rasher sounds interesting.

 

And tonight, I gaze into a full fridge and am thinking ... I don't want any of that. Chinese food time again.

I had to look up "rasher" to see what that meant in terms of amount. This website page had a nice, picture illustrated blog about it. http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rashers.html

 

Anyway, US version of Canadian bacon is more like ham, or almost honey ham at times, around here, which is good but doesn't make me think of bacon. But the more UK version of rasher sounds interesting.

 

And tonight, I gaze into a full fridge and am thinking ... I don't want any of that. Chinese food time again.

 That's one of those words I assumed was also used in America

How do you describe a slice of bacon?

Just like that, a slice of bacon

Just like that, a slice of bacon

 

Okay, don't you think a rasher just sounds better ?

Tonight I cooked proper mac and cheese with a roux thickened cream sauce and some thick cut bacon folded in.

 

Just like that, a slice of bacon

 

Okay, don't you think a rasher just sounds better ?

 

 

No, not really

Tonight I cooked proper mac and cheese with a roux thickened cream sauce and some thick cut bacon folded in.

How do you do your cream sauce?

 

Tonight we had enchiladas. I did the roast beef yesterday, in my dutch oven with onions and jalepenos from the garden, and montreal steak seasoning... I love that stuff. Then today I shredded the beef and did everything else. Topped it all with sour cream. Ooooo, yum!

Just like that, a slice of bacon

 

Okay, don't you think a rasher just sounds better ?

The word is cooler. (edit - we also sometimes say a "strip" of bacon. Like, "I ate 4 strips of bacon." )

But it's more that they're really not the same thing at all (slice vs. rasher) so it doesn't really compare. Our slice of bacon is more like the "streaky bacon," according to that article anyway. Different cut and not exactly the same area of the pig even, I think.

 

I don't think rasher bacon is sold around here much where I live. Might find it in some restaurants, certain states or cities.

 

I've been looking for some decent pork belly near my house but none of the nearby supermarkets carry it ...or pork chitterlings either to which my wife is extremely grateful

 

I love bacon (American style), thick cut bacon especially, and I'd really like to try British style bacon now

 

EDIT: I don't really care for Canadian bacon

Edited August 30, 201312 yr by ShadySands

 

 

EDIT: I don't really care for Canadian bacon

 

Malcador(and other Canadian members)...please don't angry. Shady didn't mean to say that, what he meant to say was he loves Canadian bacon but its in such high demand where he lives he just can't purchase it so he can't really comment on the superlative quality of it

I don't like Canadian bacon either.  Tastes nothing like bacon.  Or Canadians, for that matter.  A little truth in advertising would be nice...

Overstrained my back at work, so on t bright side I'm going to have no appetite tonight. Probably just have some lime and soda water, a few oatcakes.

I don't like Canadian bacon either.  Tastes nothing like bacon.  Or Canadians, for that matter.  A little truth in advertising would be nice...

It's pretty much cured/tastes like ham, but with a less grainy texture. If you pan-fry it until it's crispy-brown, it starts to remind of US bacon just a tad, depending on name brand/flavor, but yeah...not bacon. All this talk of bacon makes me want a stacked BLT.

Taking GF here for dinner tonight: http://www.eighty3memphis.com/index.php