What have you recently eaten?

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i saw a breakfast sandwich recipe on social media that is basically an omelette cooked with a bagel on it, then folded up into a sandwich. i’ve been eating this as my breakfast lately, with ketchup and white cheddar. i didn’t have any white cheddar in my fridge this morning so i used pecorino romano and parm. i added some dried basil too, hoping to have a little bit of a pizza bagel sandwich. i should have done marinara instead of ketchup. still good!
 
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I actually had it a few days ago but forgot to share, we have a taiyaki place in my town that just relocated right next to where I work so I'm happy I can get stuffed fish thingies more often
(Though I'm a little sad because the whole reason that location was available is that my favorite coffee shop closed.)

Filling was cookie butter and bacon which was delicious, drink is matcha with strawberry jelly hearts.
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I had a slice of pepperoni pizza (that felt more like a fourth of a smaller pie) while I was out yesterday, it wasn't good.
Nique la mere de Macron said:
i made a whole chicken in the air fryer yesterday. Turned out like a Costco rotisserie chicken only without the chemicals. Bc I got the chicken on sale it was only 3 euros. I’m never making chicken the old way again.
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I really need to get a good air fryer, my last one was a crappy T Fal fryer and it was booty at making frozen tendies and fries taste good.
 
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Started making my own kefir 2 or 3 months ago and really love it. Its a really easy way to convert sugar into vitamins, nutrients, beneficial bacteria etc. and make boring milk into something akin to fine wine. I really like plain kefir the most (cooked with grains for about 24 hours) but banana kefir is also pretty amazing. If you leave the banana in the kefir (outside the fridge for maybe 4-8 hours and then in the fridge for as long as a week - or longer?) it can bring out flavors like you taste in Runts banana candy (cavendish inspired I think). So you basically turn a dollar worth of milk/fruit into something gourmet with almost no effort. Oh and you can also easily make cheese and whey with kefir.
 
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MaryKullis said:
banana kefir is also pretty amazing. If you leave the banana in the kefir (outside the fridge for maybe 4-8 hours and then in the fridge for as long as a week - or longer?)
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That sounds pretty amazing. Never made kefir before although made yoghurt for the first time last week and used kefir to inoculate it, as all the live yogs at the shop were all fake fruit flavoured bullshit. The end result was mad creamy and a milder taste than I expected. Using the last of it to make a new batch tonight. Interested to see if the flavour develops over time.

Nb I'm not sure what I made, technically speaking, but I heard kefir uses some kind of grains? So I'm basically assuming the stuff I made was yoghurt!
 
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Tofu marinated in yakisoba sauce and some potato wedges.

I've been on a baked tofu kick recently. I usually season it with salt, garlic, and peppercorns.
MaryKullis said:
it can bring out flavors like you taste in Runts banana candy (cavendish inspired I think)
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Gros Michel, but imo the comparison to Runts candy is overstated. Either the bananas have to be really ripe or I got scammed.
 
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MaryKullis said:
If you leave the banana in the kefir (outside the fridge for maybe 4-8 hours and then in the fridge for as long as a week - or longer?) it can bring out flavors like you taste in Runts banana candy (cavendish inspired I think).
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It's more that just like most artificially flavored candy, they experimented with a bunch of esters until they found the one that tasted kind of sort of like what it was supposed to, in this case isoamyl acetate. It's in pretty much every artificially banana-flavored candy, sort of like how methyl anthranilate, another ester, is in pretty much every grape flavored candy, like (I think) Jolly Rancher grape.

Candy companies like Wonka still often go with the crude, just plain old sugar/hfcs+malic acid+some ester trick, but recently, they're a little more sophisticated and round out the sometimes harsh artificial flavors with at least some natural flavors. That's all well and good but sometimes I just want to chew up a handful of Nerds and don't care what's in them.
 
Battery Low said:
That sounds pretty amazing. Never made kefir before although made yoghurt for the first time last week and used kefir to inoculate it, as all the live yogs at the shop were all fake fruit flavoured bullshit. The end result was mad creamy and a milder taste than I expected. Using the last of it to make a new batch tonight. Interested to see if the flavour develops over time.

Nb I'm not sure what I made, technically speaking, but I heard kefir uses some kind of grains? So I'm basically assuming the stuff I made was yoghurt!
Click to expand...
you can use kefir (sans grains) to make kefir, like you can do with yogurt. except you don't have to heat up the milk for kefir like i read you do with yogurt
 
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