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Okra (?) in the oven. Only second time I’ve ever cooked it, I think. I find it a food hated by many, but when cooked properly it’s a delight.
(the close-up is for the cooking level 
)
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I love okra. I have never understood why so many people seem to dislike it
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If not cooked properly, it turns really slimy. Some people think only the slimy version exists, I guess.
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Yeah I don’t like the non-cooked ones but cooked ones are really good.
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A Northerner’s interpretation of a “Southern-style” barbecue meal (in the context of the USA)
A purist might scoff at a generality like “Southern-style”, when much finer distinctions exist, but, hey, I’m just a Northerner.
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As a southerner, this counts as an interpretation of a southern meal - specificity is not required.
Impressions are that your slaw looks way better than the wet cabbage they try and pass off as food around here, but your cornbread muffin is oddly cylindrical, which makes me think it’ll be less fluffy than if it rose more.
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Im doing my best to keep this thread going, by far this is my favorite topic on this forum ^___^
Tonight borsch soup with pickles and smetana :3
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Thanks! I usually don’t like slaw, especially when doused in mayo, but I really loved how this one turned out, and it was the first time we tried this simple recipe:
- Shredded veggies (mostly cabbage with some carrots, cucumber and bell pepper)
- Equal proportions of apple cider vinegar, olive oil, and lime juice
- Salt and pepper
We actually baked them in a cupcake tin.
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If you have a cast iron pan, that’s THE vehicle for authentic cornbread. My father is an Okie and that’s all he ever uses.
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I had a couple of photos left that I never posted.
Ramen, as usual when I make ramen, the bowl too small and not enough soup:
Creativity with leftovers: Baby potatoes with cream, sweet-and-sour-liflower, some kind of vegetarian cheese filled things that were two days past date in the back of the fridge:
Greek-style lentil soup, although it turned out more like stew
Pizza! We have no stone oven, but it was very tasty even when baked on a measly 225ºC
Chili sin carne
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An older picture of street food, and hint for a post in another thread.
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The last thing I actually cooked was
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Penne pasta in a sauce I made out of yoghurt, canned tomatoes, garlic, ginger, and chilli powder. It had a… unique taste.
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To follow, sliced peaches simmered in white wine, mixed spice, and lots of caster sugar. Then I poured out the pan into a mug and had it as mulled wine. I added a little too much spice but it was still pretty enjoyable.
Before that I tried to make a syllabub (a mixture of whipped cream, sugar, white wine, orange juice, and lemon zest.) I added too much wine and also some lemon juice, meaning I couldn’t get it to thicken properly since I already used up all the cream. Still, it was quite pleasant anyway.
I followed this top-tier channel (don’t blame him, it was my own choice to try to sneak some more wine in ^^)
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“I’m 18k at cooking – that means I know where the spices are, but not how to use them responsibly.”
– me, OGS chat, 2018
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Linking back to this, could well be worth a go~
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Make it, it’s great!
Our kitchen is a bit empty today, we travelled all day yesterday, but forgot we have nothing to cook with now…
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When other Go players cook
When I cook
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