Anonymous wrote:

Anonymous wrote:Probably boring to you, but just had apples slices dipped in melted Brie.

I’m op and that sounds delicious! I’ve never tried that combo.

I made an apples, brie, dijon and carmelized onions grilled cheese a few weeks ago and it was sinfully awesome

Anonymous wrote:I just bought an old cookbook on Moroccan cuisine. Tried the first dish out on my picky family (big risk), and they ate it!

I'm getting inspiration from the British family cooking show in Netflix. They highlight home cooking from many different ethnicities.

Who was the author of the cookbook?

I made this french onion frittata for the first time a couple of weeks ago and my kids have asked me for it twice since then. I will totally own doing the onions in the microwave to save time but so far nobody has complained. https://www.thekitchn.com/recipe-french-onion-frittata-246166

We got to eat at Blue Hill at Stone Barns recently (bucket list!)… the aged vegetable steaks were amazing. I had a beet that had been aged wrapped in beef tallow for 60 days, I think?

Plus the assortment of pickled everythings. They served a little platter that included everything from white strawberries to fiddlehead ferns and traditional cucumbers.

Also, thought this was a fun dish we might could try to adapt at home and entice our kids -- a large head of darkibor kale that had been gently steamed or roasted, and a plate of apple butters (not as typically sweet as what you think of). You clipped off a leaf of the kale and swiped it through the apple butter. It was delicious.

I just bought an old cookbook on Moroccan cuisine. Tried the first dish out on my picky family (big risk), and they ate it!

I'm getting inspiration from the British family cooking show in Netflix. They highlight home cooking from many different ethnicities.

Young jackfruit kofta curry with rotis made of rice flour.

Everything about this dish - from aroma, presentation, taste to texture was amazing.

Anonymous wrote:Cow brain soup. It was... odd.

Mad cow disease. You play with dangerous prions.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ramen. I took a $2 packet from the grocery store and added steamed broccoli, mushrooms, sliced peppers, cubes of tofu, and a beaten egg. YUM!

Sounds good but it won't be that interesting once you hit grad school.

Stop … grocery store ramen is delicious. I had it this weekend. I sauted some garlic and spinach, and poured my grocery store ramen over it.

Delicious but not interesting.

Hey, the thread title is the most interesting according to the poster!
The most interesting thing I have had all week is a version of Lucky Charms that are all pink. Alllllll pink.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Honey glazed kabocha with ginger and sesame, so good!

Where? Seriously (big kobocha squash fan here)

Make a syrup with about a cup of water with a couple tbsp each of honey and white sugar. Cook it with a thumb sized sliced piece of ginger, let it thicken a bit and strain out the ginger. Add a good splash of soy sauce.

Cut up your half kabocha in 1cm slices, pan fry in peanut oil with a small splash of sesame oil until starting to brown.

Glaze it with the syrup, top with white sesame seeds and a small amount of kosher salt if you want. I ate mine with rice and pickled cucumber, which was very tasty.

If there's any left over, it goes nicely in bento the next day.

Thanks that sounds delicious!!!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ramen. I took a $2 packet from the grocery store and added steamed broccoli, mushrooms, sliced peppers, cubes of tofu, and a beaten egg. YUM!

Sounds good but it won't be that interesting once you hit grad school.

Stop … grocery store ramen is delicious. I had it this weekend. I sauted some garlic and spinach, and poured my grocery store ramen over it.

Delicious but not interesting.

Anonymous wrote:

Anonymous wrote:Honey glazed kabocha with ginger and sesame, so good!

Where? Seriously (big kobocha squash fan here)

Make a syrup with about a cup of water with a couple tbsp each of honey and white sugar. Cook it with a thumb sized sliced piece of ginger, let it thicken a bit and strain out the ginger. Add a good splash of soy sauce.

Cut up your half kabocha in 1cm slices, pan fry in peanut oil with a small splash of sesame oil until starting to brown.

Glaze it with the syrup, top with white sesame seeds and a small amount of kosher salt if you want. I ate mine with rice and pickled cucumber, which was very tasty.

If there's any left over, it goes nicely in bento the next day.

Anonymous wrote:

Anonymous wrote:Ramen. I took a $2 packet from the grocery store and added steamed broccoli, mushrooms, sliced peppers, cubes of tofu, and a beaten egg. YUM!

Sounds good but it won't be that interesting once you hit grad school.

Stop … grocery store ramen is delicious. I had it this weekend. I sauted some garlic and spinach, and poured my grocery store ramen over it.

I made this over the weekend and it was so delicious- I went easy on chili spice this go round. My 4yo turned his nose up as usual but my 1yo loved it.

https://thefirstmess.com/2020/02/19/sweet-potato-coconut-milk-stew/#more-11996

Anonymous wrote:

Anonymous wrote:Ramen. I took a $2 packet from the grocery store and added steamed broccoli, mushrooms, sliced peppers, cubes of tofu, and a beaten egg. YUM!

Sounds good but it won't be that interesting once you hit grad school.

Haha! Grad school was the 5 for $1 ramen. And I didn’t know about adding egg, etc. This is luxe ramen, baby!

Anonymous wrote:Ramen. I took a $2 packet from the grocery store and added steamed broccoli, mushrooms, sliced peppers, cubes of tofu, and a beaten egg. YUM!

Sounds good but it won't be that interesting once you hit grad school.