Whatcha Cooking today?

[karstopography]

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Picanha and pink eye purple hull peas. The Picanha was perfect. So were the peas.

[worth1]

A thick Braunschweiger (liver sausage) sandwich.
It goes south the minute you open it so I gotta eat it fast.
This particular brand is Fricks out of Missouri.
A family owned business.

[pepperhead212]

I have some of that in the fridge, from Aldi, and I started some bread for it yesterday (have to just bake one loaf, as I couldn't fit the extra in the freezer, after all that meat I got on sale today!). I'll finish it tomorrow, and have it for sandwiches for those hotter days coming up.

[Danny]

Didn't do the cooking but ate something I KNOW will give me stomach upset later, but love a lot, fried chicken gizzards with mashed potatoes and country gravy. It was worth the stomach ache, though PIC would have lit me up for it, Ha! so don't tell !

[Danny]

Left over cold chicken thighs and sliced campari tomatoes. Tomorrow will be the start of some baked salmon and salad dinners.

[worth1]

Hamburger steak with onions cooked in beef tallow and fried okra.

[Danny]

Weird dish, just sort of faked it, and it was good for supper. 2 pieces of salmon on top of shredded carrots lightly seasond, some mushrooms that needed to get used put around the salmon filets. Salmon seasoned with a parsley butter and sprinkled with some garlic ginger crunch seasoning, added about 3 tablespoons of cream and a bit of shredded parm. In the oven at 450 for about 20 minutes. Tasty, though in the future, maybe only 2 T cream.

Dessert will be some watermelon later.

[karstopography]

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The daily Pico. Almost daily, anyway. These never taste exactly the same and need some time to meld. Slotted spoon takes care of any excess liquid.

This Pico is one large Huevos del Toro tomato and a medium Ashleigh tomato, two megatron and two lemon spice jalapeños and 1/2 a large Yellow granex type onion, plus handful of cilantro. 1.5 lime squeezed in, lots of salt.

Ashleigh and Huevos del Toro could not be more different. Huevos is very acidic, but in a good way. Medium moisture, meaty, firm.

Ashleigh has an interesting sweet like flavor note up front. Cannot find the words to the flavor and it is unlike any other tomato I have had. Ashleigh has a different texture to Huevos, somehow marshmallows come to mind. Ashleigh has a nice flavor at the end too.

I can see how Ashleigh has a following. It isn’t a run of the mill red tomato. Sweet, different texture, nice finishing flavor. Neither is Huevos Del Toro an ordinary red tomato, but Huevos del Toro has much more in common with big flavors bold red tomatoes and is an acidity champion, if you like a healthy dose of acidity in a tomato which I do.

[Danny]

I've done a cheat before and used the excess liquid from the pico to be added to many other things- rice, broth, a roast either pork or beef or lamb.Even into a tomato vinaigrette dressing. Lots of flavor.

[karstopography]

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Breakfast tacos.

[worth1]

A salted Picanha tip with 3 runny eggs with 50°N fish sauce.
Three steaks in the fridge with salt.

[Danny]

Being good, at least so far, with avocado toast with a multigrain bread for lunch. Small avocado, but still a little extra left, so did my duty and ate it on the side with salt and pepper.