What did you cook tonight?

[Milton_Hudson]

@Andrew_Kotowski

This is literally my happy place; throw a slim slice of brisket in there, @Milton_Hudson , and I’m in heaven.

They have to be crispy for me hence the rack.

[TGibson]

Fast lunch

Remembered after flipping the chops that I had some of the green end of the leek* used for soup a few days ago so sliced that thinly and tossed in for the remainder of cooking.
Delicious delicata squash served with skin.
Leeks went on yukon potatoes.
Low effort, high satisfaction. So tasty I forgot to add a little mustard on the side which I love with pork chops.

*reminds me that I once gave a potato leek soup recipe to a friend in Argentina. I just gave basic instructions and she sent me pics that looked like guacamole and she said she didn’t like it. I asked what made it so green and she said “in Argentina we use the whole leek”

[B_Buzzini]

Cioppino and Barolo…

[Sarah_Kirschbaum]

I can’t abide shellfish and red wine, but the dish looks great!

[Milton_Hudson]

Pardon the messy plating. Didn’t realize it looked so messy until later. This was also my first day off work since 9/24. But I spent the whole day working around the house.

Grilled Chilean Sea Bass. The skin was very crisp and tasty. Baked sweet potato. Asparagus with Hollandaise.

[CJ_Beazley]

Looks great Buzz, I must say I struggle pairing wine with soup-I can never get it right.

[Zachgoldstein]

Beef Kofta, Hummus, Fennel Salad

Just a delicious plate of food from the Levant. I didn’t make the pita (sorry!)

[LMD_Ermitano]

Made some seared-then-roasted Ibérico pork tomahawks for dinner tonight. Potato salad too (my first time to ever make it myself, strangely enough).

Marinated for 24 hours in a mixture of Japanese golden peach juice, tawny port, juice of an orange, garlic cloves, extra virgin olive oil, sea salt & white pepper. Seared, then roasted. Basted with a simple maple syrup glaze.

Potato salad.

Garlic broccoli by the cook.

Nice with some Oettinger weissbier.

[Martin_Zwick]

Please, next time make this version of German potato salad from the south. DANKE

German POTATO SALAD

I am ready with my potato salad „Kartoffelsalat “ for the game. Here we have a classic from Germany. My version is from the south, so with oil&vinegar, as I come from the Lake of Constance. In the north of Germany the potato salad is rather with mayo. Anyway, perfect lukewarm or cold with sausages, steaks, chicken nuggets, fish, sea-food……it works with everything. Ingredients 1 kg waxy potatoes 200ml hot chicken/beef/veggie broth 4 tbsp sunflower oil/olive oil 4 tbsp white vinegar 1 …

[Andrew_Kotowski]

Hah! It’s not like he put raisins it

[Martin_Zwick]

Please, no mayo and no eggs in a potato salad.

[Zachgoldstein]

I think you’re going to be pretty disappointed to learn how the majority of the world makes a potato salad…

[CJ_Beazley]

@Martin_Zwick

Please, no mayo and no eggs in a potato salad.

Stay outta Texas Martin my boy

[Al_Osterheld]

Just call it eggs and potato salad.

-Al

[Martin_Zwick]

barbaric

[Sarah_Kirschbaum]

Including Japan.

[A_Mishaan]

In the Syrian Jewish community I’m from, we avoid the mayo, but not the eggs. So good.

Syrian Potato Salad - Kosher.com

[Alan_Rath]

Well, since potatoes originated in the new world, I think we should have some say as to how potato salad should be prepared

Having said that, I am not a mayo guy, so I’m with you all the way. I love what we here call “german potato salad”. But I am fine with some sliced egg, as well as red onion in mine.

[LMD_Ermitano]

I’m very familiar with that German version of potato salad. My wife’s paternal side is of German descent, from Bremen. That type of potato salad you refer to I prefer with sausages, Christmas goose, etc. With the pork dish I served last night, I prefer the type I made as depicted.

[LMD_Ermitano]

I used Japanese mayo for the subject potato salad.