What did you cook today?

Cows, pigs and chickens can grow more meat on their bones. Also: how do you keep cats for the food industry? In that vid above it seems like the most unfortunate chickens. I agree that technically there is nothing wrong with eating a dead cat or 2. But it is how they lived what matters. I never ate cat as far as I know by the way, but it is not really a principal thing. I wouldn't eat my pet though.

 

Grilled some marked down kielbasa and made coleslaw and a pan of cornbread.

The coleslaw had a little apple cider vinegar w mayo, a touch of garlic salt and crushed red pepper. I like just a little cheese in the cornmeal batter and drop it into a smoking pan with a generous amt of hot olive oil in it, then shut it up quick to keep the temperature. It gives me a oily browned crust on the edges I like, but it's healthy oil.

 

I'm not entirely sure but I thought heated olive oil isn't that healthy. Maybe it just can't be cooked. Where's the ratmeister??

 

Vegetable oils don't oxydize and turn out bad when heated, unlike animal fats, so your heated olive oil should be alright.

I made a peach and raspberry cobbler today, it's awesome!

 

There's a lot of controversy over that. Basically you want to stay within the smoke point of the oil you're cooking with. Go over the smoke point and it will add a bitter taste to your food and it's claimed that the heat can cause the fats to become carcinogenic. Generally it's recommended to use low to moderate temperatures with olive oil but now there's debate over whether that's true and whether you can go to higher temperatures. I usually use safflower oil or clarified butter for frying and sautéing as they have higher smoke points.

Mmm, cobbler.

I made buckwheat pancakes yesterday. They were pretty good!

 

Hummmm I love buckwheat pancakes! Here we traditionally eat them with molasses, it's sooo good.

 

Beef strips

 

i actually did get a chance to cook twice today. for breakfast i had a soup with my usual bullion and lemon and frozen veggies and some stuffed (chicken) wantons and some (spinish) tortolini, some mushroom ravioli and some frozen linguini.

then this evening, i put in my little sauce pot, that's just the right size for the amount i should eat, one of those vac packed cuisine of india things that are only a couple of bux at tj's. and a slice or two of multi grain bread to go with it.

 

Ohh, just thinking of the two tastes I know that would be a great combo. Did you use fancy molasses? Probably not blackstrap, it's pretty strong, more for cooking with.

 

Hot dog salad...lol

Grilled hot dogs, then chopped them and mixed it with cabbage, mayo, AC vinegar, peppercorns...haven't felt like carbing the last few days. Bought some apples n pnut butter for when I do.

 

Yup fancy molasses, tho I had blackstrap a few times cause that's all there was and it was just as good.

I cooked a lot in the past few days so we lived on the leftovers today. But I started to harvest the garden, we had a lot of zucchinis and eggplants perfectly ripe so I sliced and fried them before putting them in glass jars with seasonings (zaatar, armenian pepper, black pepper and garlic) and cover with olive oil for preserving. I made enough so we'll be able to enjoy these babies throughout winter, I'm already salivating.

 

Linguine with clam sauce

 

Everytime i see the title of this thread i think that is cock and not cook

 

...

 

That reminds me of a live chat I used to go to, there was a girl with the nickname Cock_Addicted... I kept reading Coke_Addicted every single time lol

It's sunday and my man is in charge of the breakfast so I didn't cook anything yet, but I did prepare some cinnamon rolls ( he's gonna bake them in a bit).

 

You must be a gangsta... Cock your Glock!

 

nah i had chickens two beautiful naked neck cocks.

 

Thanks for letting me know. I usually have unsulphered blackstrap molasses around.

I made another Classic French omelette, dill and chives. I finally got it to taper at both ends!

 

That really is a beautiful Classic French omelette Lucy, chef Jacques Pépin would be so proud!

And may I say, from your first attempts at it, you've really come a long way, baby!

 

Thanks Baz, that I have! {{inhales a Virginia Slims}} Look at the first pathetic attempt, ha ha! Compared to today's.