YES! BTDT, have ruined a meal or two with it. I now pour it into a small glass and let it sit for a bit before tasting just a tiny bit. If I get even a hint of “off”, I dump it. But I agree - heavy cream does hold up past the manufacturer’s expiry date.
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I’ve had a couple disappointments where the cream was off before the BB date. Probably stored improperly at the store, or on the truck, before I bought it.
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yum, did you make that?? impressive! we only do sashimi on squares of nori sheets with the toppings because it’s so easy… still delish.
Thanks. No H never toss the dough in air, lol. I asked him, he said given the dough is correct, first thing is to avoid putting too much ingredients. He said when using the pizza peel, move in small movement and several times to shove the pizza in the oven.
For the dough, he only makes Neapolitan style, he usually make his dough at least 24 hours or more before, to let the dough rise. Also he let the dough get back to room temperature, so he takes it out from the fridge about 3 hours before cooking.
But there are accidents, the other day, the pizza stone was too hot, resulting a hole in the pizza.
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LOL! I was doing the same thing the other day! Not with cream.
I had an opened jar of egg yolk that was in the fridge for a while. I baked some croissants and brushed the yolk on the dough before tossing them in the oven. Then noticed the jar has a slightly darker than normal colour and tried to smell, didn’t smell good at all. But we have already eaten the croissants. Luckily I put so little and it was cooked. We didn’t die.
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A few dinners.
Mussel risotto.
I tried the newly bought italian carnaroli rice, that has aged for a year. Creamy result even I didn’t add cheese or cream.
Pork crepinettes , cooked in white wine.
Tonight it was pork ribs, eggplants, red onion and bell peppers cooked with red curry, coconut milk, Cayenne pepper, garlic, black pepper and green onion. I didn’t add too much curry as this paste I used is extremely hot.
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Yes cream and milk, for me smell is usually enough, but taste to be very sure.
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Salmon cakes (premade), pea microgreens, and fingerling potatoes roasted in olive oil made for a tasty dinner. I concocted a sauce from creme fraiche, horseradish, dill, and a squeeze of lemon.
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Oh, looks delicious! What’s in the glaze?
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OJ, brown sugar, cinnamon, pomegranate, bourbon and peach jam - basically whatever I had laying around!
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Such a beauty!
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The recipe was titled Coq au Vin Blanc and it also had cream? However it looked tasty and it was. Sides were mixed greens salad, with avocado, yellow baby bell, green onion, pickled beets with ranch dressing, warm baguette and butter. Wine? You betcha and there was a Manhattan to keep the cook company.
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Made some salt fish “fritters” tonight. I had some soaked and cooked from last week. Send a welfare check if you don’t hear from me in awhile.
Just a snack though. Tonight is Mexican take out.
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Oooh those look so good! Not sure if I’ve ever had salt cod, but would love to try it!
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Beef fried rice w/lettuce
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In addition to the European versions of salt cod “cakes” with potatoes, there’s Bajan, Trini, Jamaican, and/or “stamp and go”.
One of many for fritters/cakes
The also popular
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BF made ramen again - his broth - homemade chicken broth, miso and a bit of dashi this time - and fresh Chinese noodles. Thinly sliced pork from the Japanese market, seared quickly on both sides. Less broth in mine, a squeeze of Kewpie, and all the usual yummy toppings…
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Had to smile looking at your photo because I recently made the same mix of peas and corn. Except you toasted your corn, nice move. I was lazy and was just looking in the freezer for something to throw together
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