Thread of What You've Eaten, Cooked and/or Drunk Lately

[DubCoffman62]

Meat is a little more done than I would like but I wanted to make sure the pastry was cooked all the way. The extra duxelle will go great on some toasted brioche.

 

[Fungo Squiggly]

Tacos and aquavit. The classic Christmas combo.

 

[AKAK]

We got some prime nys

 

[AKAK]

We got a festive grill

 

[AKAK]

And...

 

[Nutriaitch]

Lasagna

 

[DubCoffman62]

New Year's day menudo

 

[Nutriaitch]

completely winged this one.
don’t even know what to call it.



and the first whiskey (legally) distilled in LA since prohibition

 

[ORD_Buckeye]

The annual turning of the leftover Christmas ham into ham and white bean soup. It's a five hour process but well worth it.

 

[ORD_Buckeye]

Chicken Paprikash

 

[ExpatAkronite]

Chicken Paprikash

Looks good--dollop of sour cream with the chives as garnish is a nice touch. I make different versions of this (only with dumplings) quite often. Evokes Sunday dinners in the 60s at one of the Barberton chicken house. What's your recipe?

 

[ORD_Buckeye]

Looks good--dollop of sour cream with the chives as garnish is a nice touch. I make different versions of this (only with dumplings) quite often. Evokes Sunday dinners in the 60s at one of the Barberton chicken house. What's your recipe?

I used Chef Jean Pierre's youtube version, which apparently isn't completely traditional. I made it a bit less traditional by substituting Spanish smoked paprika. Results were great.

 

[ExpatAkronite]

I used Chef Jean Pierre's youtube version, which apparently isn't completely traditional. I made it a bit less traditional by substituting Spanish smoked paprika. Results were great.

I switched to Spanish paprika a couple years ago--do like the results. Some form of tomato (judging by the color)? I prefer not adding it but it certainly makes for a better presentation.

 

[ORD_Buckeye]

I switched to Spanish paprika a couple years ago--do like the results. Some form of tomato (judging by the color)? I prefer not adding it but it certainly makes for a better presentation.

No paste; one can of puree.

 

[Zippercat]

I used Chef Jean Pierre's youtube version, which apparently isn't completely traditional. I made it a bit less traditional by substituting Spanish smoked paprika. Results were great.

Watched his video and subscribed to his channel, after losing an hour or so watching some more of his vids. Guy is hilarious and informative! Thanks for bringing him to us.