MOTD (Meal of the Day)

What did you cook today? Let's see those pictures.

Nice idea, Phil ... I'll have to bring my camera to meals now ...

Well first it was the Portuguese forum with this kind of thread, now it´s here . I guess i could show some delicacies of your country, wines included.

6-8-14
keema (ground turkey with potatoes & peas)
spinach dhal (lentils with tomatoes & spinach)
brown basmati rice
yogurt (not pictured)

Lookd real nice Ravi. Had some spicy Dal Bhat in Nepal and liked it a lot.

Save a plate for me Ravi! On my way.

Ravi, YUM!

You folks are all terrific cooks. All I'm having is pasta, broccoli, and chicken and, no, I'm not photographing it. (Trust me, you really don't want to see it.)

The best part will be dessert: fresh strawberries drizzled with honey.

Beautifully tempting, Ravi! Did you make it or did your wife?

Thank you, everyone.

Celestino, I cooked this meal today. My wife and I both enjoy cooking ...

Delicious, Ravi ! The keema intrigues me. I need to look into it

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looks delicious Ravi!

...but I would probably need another one of those bowls of the meat and 'tatoes

(06-08-2014, 04:58 PM)Agravic Wrote:

6-8-14
keema (ground turkey with potatoes & peas)
spinach dhal (lentils with tomatoes & spinach)
brown basmati rice
yogurt (not pictured)

Wow...that looks delicious Ravi! Is it difficult to make?

Phil, these recipes are fairly straight-forward to make, once one has their pantry stocked with some basic spices and such.

(06-08-2014, 07:24 PM)Agravic Wrote: Phil, these recipes are fairly straight-forward to make, once one has their pantry stocked with some basic spices and such.

If you share the recipe, I will have to give it a try.

(06-08-2014, 07:29 PM)bullgoose Wrote:

(06-08-2014, 07:24 PM)Agravic Wrote: Phil, these recipes are fairly straight-forward to make, once one has their pantry stocked with some basic spices and such.

If you share the recipe, I will have to give it a try.

I will do so ... soon.

What was cooked here at yesterday's lunch... small cuttlefish with tomato rice, seasoned with corianders and accompanied by a nice Portuguese white whine...

Very nice, Emanuel.

(06-09-2014, 12:36 PM)oversaturn Wrote: What was cooked here at yesterday's lunch... small cuttlefish with tomato rice, seasoned with corianders and accompanied by a nice Portuguese white whine...

Yummy! I love love love cuttlefish !


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Phil, just a suggestion, maybe not the right spot for this... how about a separate subsection for recipes? If enough are posted it might want to be broken down into bread, beef, whatever, but right now doing that might look like only one person showed up for a concert.

I'm hoping this posts. Still having 'net problems.

I was going to grill some chicken wings, but time is getting short and it's the first really hot day this season, so I don't much feature cooking outside. So change in plans... Re-warm a Sous Vide steak. It warms (using the SV unit) with no loss in quality in about an hour but with virtually no work.

For anyone wanting 5 star food but doesn't know how to cook, SV is for you. The steak will be edge to edge medium rare with great flavor. No grey meat before one gets to the MR steak. It's meat flavor outside, med rare inside, and nothing else.

If possible I'll post a picture (!@#$! internet!!). I haven't gotten far enough into the thought of the meal to know what I'll have with it. I was going to do the chicken wings after all.

Tonight I'll put together another loaf of No-Knead Crusty Artisan Bread with a target bake time of tomorrow afternoon. This time made with home ground 100% whole white wheat. Wish me luck that I don't get a hockey puck (bran can do that). The no-knead artisan loaf is becoming a habit. It's so incredibly easy. It's baking for dummies, except I'm a pretty good baker even without this super easy loaf. I'm so busy that I like easy. It just takes time and minimal equipment, a spoon and a bowl (Thanks for turning me onto it Wendell!). It's nice that it lasts just long enough to use it up before it fully stales too. Staling can't be halted, but this loaf is sized perfectly for us with no waste (the "best use" changes day by day).

The last loaf of No-Knead Artisan Bread, made with bread flour.

That bread looks awesome!