What are you cooking?

[I Like Rare Fish]

Croquembouche - - cream puffs filled with vanilla bean custard and webbed with caramel.

 

[davros]

Lasagna is worth the time, do large batches, split up and keep in the freezer

 

[jaylach]

Lasagna is worth the time, do large batches, split up and keep in the freezer

Ya, I'm a believer of cook once, eat often. I especially do so with things like sketti sauce, chili and stews. I have a 2 gallon crock pot that I will fill all the way then use freezer bags to store in my chest freezer.

I also add sugar to any tomato based sauce. Tomatoes are acidic and sugar is a base. acids and bases cancel each other.

 

[gwand]

Tonight lemon chicken, roasted squash and turnips and a large salad.

 

[gwand]

Ya, I'm a believer of cook once, eat often. I especially do so with things like sketti sauce, chili and stews. I have a 2 gallon crock pot that I will fill all the way then use freezer bags to store in my chest freezer.

I also add sugar to any tomato based sauce. Tomatoes are acidic and sugar is a base. acids and bases cancel each other.

Sucrose has a neutral pH. It is not a base.

 

[gwand]

Sucrose has a neutral pH. It is not a base.

When you taste food, your taste buds detect five primary tastes: sweet, salty, sour, bitter, and umami. By adding sugar to a tomato sauce, you are increasing the perception of sweetness, which can help balance out the sourness (acidity) of the tomatoes. This sweetness doesn't neutralize the pH of the sauce but rather masks or counteracts the tartness.

It's a matter of taste perception and achieving a more balanced flavor profile rather than a chemical reaction to change the pH. The sweetness introduced by sugar can make the sauce more palatable to those who find high acidity unpleasant, creating a more harmonious and enjoyable taste experience.

 

[jaylach]

Tonight is an old time favorite, cheeseburger and fries. Haven't done this in longer than I can remember but the burger is actually ground rib eye and Swiss cheese topped with grilled onions. Don't know why but I haven't done grilled onions on a cheese burger for longer than I can remember but totally love it.

 

[Boundava]

Make a tuna casserole Sunday to take to work for lunches, it tasted really good today. Not sure if the flavor has gotten better from sitting or I was hungry today and everything tastes good when you're hungry,

 

[jaylach]

Make a tuna casserole Sunday to take to work for lunches, it tasted really good today. Not sure if the flavor has gotten better from sitting or I was hungry today and everything tastes good when you're hungry,

A LOT of dishes are better the second time around. I think it gives the stuff a better chance to blend flavors. I'm not a big tuna person but can handle a tuna bake now and then. Do you use egg noodles or pasta? Also, do you add peas?

 

[jaylach]

My rib eye and Swiss with grilled onions could not have been better! First bite I had to hold the burger at arm's length and break off the stretched cheese that was trying its best to make a bridge.

 

[Boundava]

A LOT of dishes are better the second time around. I think it gives the stuff a better chance to blend flavors. I'm not a big tuna person but can handle a tuna bake now and then. Do you use egg noodles or pasta? Also, do you add peas?

I make a cream sauce with mushroom soup and add the canned tuna with juice to the sauce, I also add shredded cheese. It adds a hint of tuna which is perfect. I LOVE mushrooms so cut up a bunch of cremini and sauteed with onions to add to the dish. I also added broccoli florets this time, have used peas or mixed veggies before. I used shells as they hold the sauce well and topp with panko mixed with some grated Parm/regg mix.

Oh boy, can't wait for lunch, lol.

 

[jaylach]

I make a cream sauce with mushroom soup and add the canned tuna with juice to the sauce, I also add shredded cheese. It adds a hint of tuna which is perfect. I LOVE mushrooms so cut up a bunch of cremini and sauteed with onions to add to the dish. I also added broccoli florets this time, have used peas or mixed veggies before. I used shells as they hold the sauce well and topp with panko mixed with some grated Parm/regg mix.

Oh boy, can't wait for lunch, lol.

Shells are one of my favorite pastas. They are like little spoons.

 

[Boundava]

I made a nice filet of sockeye salmon, sauteed an assortment of mushrooms in butter, olive oil and some rice wine vinegar and boiled some cheese ravioli which I drained and tossed in the pan I sauteed the mushrooms in, topped with parsley and I wish I took a pic. It was very good. Costco had a deal on the salmon and they had some "exotic" mushrooms that they get occasionally.

 

[gwand]

I made a nice filet of sockeye salmon, sauteed an assortment of mushrooms in butter, olive oil and some rice wine vinegar and boiled some cheese ravioli which I drained and tossed in the pan I sauteed the mushrooms in, topped with parsley and I wish I took a pic. It was very good. Costco had a deal on the salmon and they had some "exotic" mushrooms that they get occasionally.

Costco has fish at great prices. Where can you get fresh tuna steaks for $16/lb or halibut for $18/lb. Salmon is also relatively inexpensive. Go Costco.

 

[Ichthys]

Costco has fish at great prices. Where can you get fresh tuna steaks for $16/lb or halibut for $18/lb. Salmon is also relatively inexpensive. Go Costco.

US food is actually very expensive. In the UK a lb of fresh tuna steaks is £5.70, which is about $6.84. Pretty much all our food is a lot cheaper, right across the board.