What are you Eating/Drinking?

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My mate brought a large bag of snacks back from his trip home to China the other day, and they are... interesting.

One thing I've noticed - if it looks sweet, it's probably savoury - and vice versa.

I just cracked open a little pack of biscuits to have with my morning coffee, and they are onion flavoured :ill:
 
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Our dinner. First time I've prepared one of these myself.
 
I remember the look and taste of it, we ate it a lot during Thanksgiving and Christmas from 1999-2015. We had to stop it due to an allergy. We miss it.
 
Alright. So this is an interesting pizza. I super slow cooked a number of b veggies in butter and it turned into this kind of ragu. I used it as a pizza topping and the result was this really creamy, rich intense flavor.

The dough was butter risen since I ran out of olive oil. A two day slow rise, high hydration dough.

Also, I upgraded to certified San Marzano whole peeled tomatoes- they make quite a difference, but I need to dial in my usage of them.

The water content made the bottom of the crust a little soft, but still structured. The edges were tender yet pillowy.

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Made cabacitas with some chorizo, pattypan squash, chayote, corn, heirloom tomatoes, green chillis, and something I've never seen before, heatless habaneros. They blew me away because they have zero heat and are incredibly tasty. I'll be buying more of those. Fried up some plantains too.

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The best chillis I’ve ever bought were mild habaneros that were a little warm but not at all hot. The flavour was superb. I guess they must have been similar to what you have there.
@Joey D I’m curious, what would you all describe the flavor as?

I’m having one of my favorite snacks: Peanut Butter M&Ms.

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Oh, and a sandwich I made this morning, featuring the leftover veggies from the pizza.
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@Joey D I’m curious, what would you all describe the flavor as?
Kind of like mango, which made me realize why mango habanero pairs well together. It wasn't at citrusy though, more of like a sweet melon. It's really hard to describe but they were super sweet too. I'm going back to the farmer's market on Saturday and seeing if I can get more. It's a son and his dad, they own some hippy farm and the son likes to grow all kinds of peppers.

I bought some buena mulata peppers from him (a purple cayenne) and my favourite pepper, the aji amarillo. For lunch today, I just sat at my desk and munched on the ajis. They were so good.
 
Kind of like mango, which made me realize why mango habanero pairs well together. It wasn't at citrusy though, more of like a sweet melon. It's really hard to describe but they were super sweet too. I'm going back to the farmer's market on Saturday and seeing if I can get more. It's a son and his dad, they own some hippy farm and the son likes to grow all kinds of peppers.

I bought some buena mulata peppers from him (a purple cayenne) and my favourite pepper, the aji amarillo. For lunch today, I just sat at my desk and munched on the ajis. They were so good.
Those sound really good! I wonder what they’d be like cooked into a kind of jam or spread for a sandwich.

It seems like I would only find something like that at a southwestern supermarket or farmers market here in the US. I wonder how they grew them.
 
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