Not seen one of these on here so, just for fun What did you last make. This was tonight's, inspired by Rick stein [upl-image-preview url=https://i.imgur.com/Z9G1RgW.jpeg] [upl-image-preview url=https://i.imgur.com/gcthImI.jpeg]

We’re both vegan but managed to find some fantastic cook books: Griddled asparagus with garlic white bean purée on sourdough Then Roast celeriac and walnut pesto with porcini red wine lentils and spring greens. Delicious! [URL=https://i.imgur.com/SGzKx0o.jpg][IMG]https://i.imgur.com/SGzKx0o.jpg[/IMG][/URL] [URL=https://i.imgur.com/lguibe1.jpg][IMG]https://i.imgur.com/lguibe1.jpg[/IMG][/URL]

We are fans of Ottolenghi. Made Noodle Salad with vegetables and Peanuts last night. https://imgur.com/a/hi5Pv81 **Organic Greek Soy Joghurt** https://i.imgur.com/O90xLoQ.jpg

Sundays offering, paella Valencian [upl-image-preview url=https://i.imgur.com/kXZLLBI.jpeg]

Todays offering Catalan hooked beans with spiced cod. (substituted borlotti beans) [upl-image-preview url=https://i.imgur.com/5e2AuMI.jpeg]

Chicken satay with home-made marinade and sauce, grilled on coals. Disappeared very quickly.

Peanut butter and chocolate chip cookies…No picture as they're all gone😋 As I'm retired but my other half is not, I'm the designated head chef and bottle washer so I do virtually all the cooking. Last night was home-made steak pie, carrots, green beans and skin on buttery mash with lashings of gravy. Tonight as her in doors is having fish and even though I come from Portsmouth I hate the taste of anything that doesn't breath fresh air and lives in water except cress, I'll be tucking into my normal fall back position of beans (flavoured with a dash of chipotle paste) on toast with a sprinkle of good strong cheddar cheese on the top. Hmm… thinking about it, I just might pimp it up with a couple of strips of smoked bacon too.

Not convinced it counts as being made, but the last thing I cooked was pizza. The last thing I made was Tuesday evening when I made a "clear the odd bits" special so there was pasta and pan fried spinach gnocchi, homemade egg fried rice with spinach, peas, onion, garlic, baby corn and a few other bits along with a tomato and mozzarella sauce and then some bits of crispy bacon, chorizo and pine nuts and some mushrooms baked with a bit of red wine and soy sauce. Incredibly random but cleared bits out of the fridge and store cupboard. It all disappeared quite quickly so that's always a good sign!

@"cjbailey1"#p18673 Variety is the spice of life😁

[URL=https://i.imgur.com/2JjDiVb.jpg][IMG]https://i.imgur.com/2JjDiVb.jpg[/IMG][/URL] Fshhhh

@"Cuprajake"#p20206 do I spy a bit of quinoa in there too?!

What food did you last make

Uncletits

DavecUK I have gout and take daily medication for it . I’ve never had a trigger that kicks it off but know that lots of people do, just an accumulation over time. My rheumatologist identified it with deposits in the body’s extremities even my ears had white deposits at the edges. I also had a spur on my knee so my kneecap was pointed. There are some weird things that are high in purines which you may think are good for you like spinach, mushrooms, beer 😫, whole meal bread etc etc.

MediumRoastSteam

DavecUK At university, almost 60 years ago now

60 years ago? Are you sure?

DavecUK

MediumRoastSteam No I’m not sure at all….the pesky 6 jumped in the way of the 4!

Pompeyexile

Had a bit of left over chocolate sponge so russled up one of these each….

Sponge sprinkled with a touch of Tia Maria, banana slices on top followed by Maple Syrup infused custard then creme freche mixed with some Baileys and topped off with toasted dessicated coconut.

Elcarajillo

Sunday lunch.

Today it was Vegie Wellington, forgot the photo but absolutely delicious, I would not have thought you could have Welington without beef

Pompeyexile

Think this one speaks for itself…

Pompeyexile

Decided to really sort out the corner cupboard food carousel you know give it a clean make sure there was nothing out of date or too much out of date and I came across this…Ok not food I last made but the question is if I eat it, will it be the last food I ever make?😁

Found over 30 pots of jam 23 of which were home-made plus 5 pots of home-made marmalade. Think I’ll stop making it for a while…well about five years…Hah!

DavecUK

Pompeyexile That’s12 years old….taking a chance there I think……

Doram

Pompeyexile will it be the last food I ever make?

Open, smell, observe. If nothing is suspicious - taste. I think food tells us if it’s bad. I suspect it won’t kill you (but if it does - at least you won’t be able to come after me for the bad advice. ;-))

Cuprajake

My go to

Anchovies

Pompeyexile

DavecUK That’s12 years old….taking a chance there I think……

Jam is a preserve…I guess the question is, how well?

I’m sure I read somewhere archeologists found honey sealed up in an old Egyptian tomb thousands of years old that was still edible.

Either it will be fine or my headstone will read ‘Jam tomorrow and jam yesterday but never jam today’😬

Systemic

Haven’t baked any bread for weeks. This ciabatta is 85% hydration

Dusk

I made a loaf for the first time in over a year, it was pretty good given I’m out of practice. I’m getting fed up paying almost £5 for a half decent loaf so thought I should get back to making it myself.

Elcarajillo

Today’s
offering. Vegan lasagne.
No I am not vegan / vegetarian, the ingredients sounded appetising 😀 and they were.
Anyone remember 12 oz ‘T’ bones at Berni Inns ? It is an age thing🤣.
@ Medium Roast Steam, the wine is from Somontano😉

Systemic

Elcarajillo Anyone remember 12 oz ‘T’ bones at Berni Inns ? It is an age thing🤣.

Ah, 1970s - flared trousers, platform heels and Berni Inns. Surprised to find they struggled on into 90s before morphing into Beefeaters.

Pompeyexile

This is the steak section menu from a ‘steak pub’ near me…. At those prices I’ll stick to my sous vide and sear at home.

The Steak

38oz Sharing `T` Bone (1.1kg) 87.95 for 2

Chateaubriand (570g) 89.95 for 2

Trio of Steaks (650g) 77.95 for 2

6oz Fillet, 8oz Rump & 8oz Sirloin

Sharing steaks will be served on a chopping board to cut up

as you like and include two steak sauces of your choice.

20oz Medium T Bone (600g) 55.95

12oz Sirloin (340g) 37.45

16oz Rump (480g) 37.95 8oz Rump (240g) 22.95

8oz Fillet (240g) 41.95

14oz Ribeye (480g) 45.95

Elcarajillo

Pompeyexile And they say ‘portions’ are getting smaller ???🤣

DavecUK

Pompeyexile For 8oz fillet, I can go to Liddl get 2 × 30day aged fillet steaks totalling 12 oz for £10. Which I did the other week, and they were delicious with a nice side salad. I couldn’t bring myself to pay £42 for 8oz in a Pub!

I can also cook it just as I like it. 😁

Today I had fried Chinese pork pieces, mixed with brussels sprouts….plus melted butter

Cuprajake

Well being a Brit, and with it being warm we had salad

Pompeyexile

Whe I fisrt moved up here to Yorkshire that pub was a regular haunt of ours as then the prices were unbelievably cheap…compared to southern prices and we always took visiting friends and relatives. But now, I simply cannot afford to go there. As you say, what I can get at Aldi or Lidl or even a local butcher and cook it exactly how I like it does me fine. A similar 16oz Aberdeen Angus 31 day aged steak’s taste, does not depend on paying an extra ten or twenty quid from one establishment to another, it is how it is cooked.

Amberale

Pompeyexile

Sorry but I call total bullsiht.
I breed beef cattle.
The low cost crap that you buy at Aldi and such are just that, cheap crap.

If you want quality beef, well bred, well cared for before during and after processing then you will pay for it.

If you know how to cook beef then there is no point eating it at a pub but don’t disrespect good beef.

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