What are you cooking?

[fishorama]

I forgot about pasties (sort of like calzone outside, dryish beef stew inside) usually have rutabaga, at least the good 1s. Not homemade; gravy on the side. I think they come from Welsh? miners lunch, they probably didn't have the gravy, lol. Essjay, I have heard of swedes, maybe just in books.

jaylach, your candied peaches made me think of upside-down cake. We usually had pineapple but also tried apricot & maybe peach. It uses brown sugar & butter, so similar. I think I might like candied veggies if they came in a pie crust for dessert. I'm not into sweet dinner foods. The closest I get is pineapple with ham, probably our xmas dinner.

 

[jaylach]

No cooking for me today. I had a store bought chicken stir fry sub sandwich...chicken, peppers, mushroom, onions, cheese and fresh tomatoes...very healthy sub.

Made me think of a all greasy Italian sandwich with bell peppers and onions like they tend to serve at some fairs. Have to make me one soon.

I forgot about pasties (sort of like calzone outside, dryish beef stew inside) usually have rutabaga, at least the good 1s. Not homemade; gravy on the side. I think they come from Welsh? miners lunch, they probably didn't have the gravy, lol. Essjay, I have heard of swedes, maybe just in books.

jaylach, your candied peaches made me think of upside-down cake. We usually had pineapple but also tried apricot & maybe peach. It uses brown sugar & butter, so similar. I think I might like candied veggies if they came in a pie crust for dessert. I'm not into sweet dinner foods. The closest I get is pineapple with ham, probably our xmas dinner.

The candy is also very good with carrots using maple and butter. Ya cook on fairly high heat until the carrot edges blacken, good stuff! Have to keep an eye on it though as 30 seconds can make the difference between blackened edges and burnt.

 

[TwoTankAmin]

On Wednesday I cooked up a years supply of my famous (as least in the house) pasta meat sauce. I took me about 5 hours + to get it into the freezer. I make it very thick for storage but when I defrost it I add water to get the needed consistency. It is a meat sauce I use on pasta, to make chicken parm, to make pizza by doing a big dilution or to make lasagna where I both dilute it and add more meat. The meat is ground beef and sweet Italian sausage not in casings. I add more flavoring that is in the picture.

This is the view out of the window.