# And what have you been eating today?
**URL:** https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885
**Category:** \_core
**Created:** [January 26, 2026, 8:51pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885 "2026-01-26T20:51:59Z")
**Posts on this page:** 20
**Page:** 2
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [March 13, 2026, 8:22pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/21 "2026-03-13T20:22:19Z")
No photo today as I was too hungry to take one, but I’ve been experimenting with Fermented Soybean Paste/Yellow Bean Paste and am happy to report it’s incredible 🙂
I’ve been frying up chicken and green pepper with around a tablespoon of the paste, Sichuan pepper and a good handful of dried chillies, then stirring in spring onion, garlic and ginger until fragrant. Finish with a splash of dark soy, a good heap of sugar, salt to taste and a tablespoon of Lao Gan Ma and you get this richly savoury, slightly funky, sticky-sweet bowl of joy that I can’t get enough of
---
### Author:  [@EnVee](https://theunderscore.xyz/u/EnVee)
#### Post date: [April 29, 2026, 11:38pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/22 "2026-04-29T23:38:06Z")
Less of a meal for me, and more in-line with some things I’ve been working on. Have my second attempt at bread:
My third is the latest one and that fixed a few mistakes I had before (and made another whole new mistake with that one) but I keep learning and improving. My goal for now is to get a proper loaf out of this, as it’s currently smaller then what I want and after that move on to whole-wheat bread and eventually some multi-grain sorts.
Along with this stuff I’ve also been working on finding (and properly writing down) recipes to make things I’m used to from the Netherlands which just aren’t sold here. So even the recipes I do find all presume you have access to things I don’t have access to at all and I gotta work from there to make things work.
---
### Author:  [@nickfourtimes](https://theunderscore.xyz/u/nickfourtimes)
#### Post date: [May 1, 2026, 5:55pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/23 "2026-05-01T17:55:13Z")
Steamé-poutine at La patate rouge. Absolutely legit, these folks got the goods.
---
### Author:  [@livvyglizzy](https://theunderscore.xyz/u/livvyglizzy)
#### Post date: [May 3, 2026, 10:04am UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/24 "2026-05-03T10:04:00Z")
I made some curry today and I’ve been makin noodles all week :3
also I’ve got some bruised bananas that I’m gonna turn into banana bread once they get just a liiiiiitle more brown
---
### Author:  [@AlienBob](https://theunderscore.xyz/u/AlienBob)
#### Post date: [May 3, 2026, 10:19am UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/25 "2026-05-03T10:19:05Z")
Hell yeah banana bread is the goat
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [May 3, 2026, 8:48pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/26 "2026-05-03T20:48:55Z")
I did this again but remembered to actually take a photo this time!
Was very tasty, also that plant is getting huge and is becoming a nuisance in my kitchen but if I move it I’ll forget to water it and it will die and I like that plant so in the kitchen it will stay
I’d also love to use a wider range of veg than spring onion, pepper and/or celery but the shop on my way home from work is shit - on a good day there might be a very sad and wilted pak choi but that’s about as adventurous as they get lol
---
### Author:  [@SeeroftheNight](https://theunderscore.xyz/u/SeeroftheNight)
#### Post date: [May 28, 2026, 2:38am UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/27 "2026-05-28T02:38:17Z")
I am way late to this thread. Obviously this is not from today, a little bit ago I decided I wanted to make Garlic Parmesian Chicken so I found a good recipe online. It’s really delicious to eat with spaghetti and Alfredo sauce. I’ve made it two times since.
Link to the recipe, I recommend it: [Garlic Parmesan Chicken Bites (Just 5 Ingredients) | The Kitchn](https://www.thekitchn.com/garlic-parmesan-chicken-bites-recipe-23650735#post-recipe-637070651)
(main difference in the one I made is that I’m using garlic paste instead of fresh chopped garlic)
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [June 16, 2026, 8:11pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/28 "2026-06-16T20:11:47Z")
I bought a new pan! Trying out stainless steel because I want to experience the delights of fond and happy to report that it’s incredible
I still need to learn it’s quirks I think - it seems to get vastly hotter than my previous pan so I definitely need to adjust my temps or cooking times but absolutely worth the effort to learn for the flavour
Will report back after more experiments 🙂
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [June 16, 2026, 8:30pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/29 "2026-06-16T20:30:01Z")
Reporting back already - what the fuck how is it so easy to clean?
Was a little worried that all of the beautiful charred bits and delicious mess would be a nightmare to remove but soaked for maybe 1-2 minutes and it just came off, barely had to scrub at all
If anyone else is cooking with stainless should I expect this to last or will it become more difficult as the pan gets a little scratched over time?
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [June 16, 2026, 8:35pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/30 "2026-06-16T20:35:12Z")
I forgot photos! Sorry for not being more imaginative with my plating, and please forgive the very cheap landlord special oven that clearly does not fit the space it’s in lol
---
### Author:  [@JDarkside](https://theunderscore.xyz/u/JDarkside)
#### Post date: [June 20, 2026, 9:18pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/31 "2026-06-20T21:18:06Z")
Just tried some chili cheese dog flavored cheeze-its.
They actually taste like chili cheese dogs, and smell like them to. It’s actually uncanny. I like them!
---
### Author:  [@Bartows](https://theunderscore.xyz/u/Bartows)
#### Post date: [June 21, 2026, 2:00pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/32 "2026-06-21T14:00:21Z")
Loving this little red pan
Rice looks so cute in it
---
### Author:  [@Bartows](https://theunderscore.xyz/u/Bartows)
#### Post date: [July 19, 2026, 6:11pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/33 "2026-07-19T18:11:19Z")
Went on a date with my wife
Decided to be daring and picked the grape gnocchi
It’s good!
---
### Author:  [@totallyfries](https://theunderscore.xyz/u/totallyfries)
#### Post date: [September 15, 2026, 11:50am UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/34 "2026-09-15T11:50:07Z")
> [@NotJam](#):
>
> but soaked for maybe 1-2 minutes and it just came off, barely had to scrub at all
I started cooking with a stainless steel pan this year (christmas gift from my parents) and I love it so much. I thought it would be much harder to learn. The water droplets trick helps so much. First thing I did with it was a fried egg, turned out beautifully.
Also cleaning it is soo easy. When I burn something in there I just let it soak in soap water for a while and it comes of just like that. I try not to scratch it with while cleaning, like with the hard part of a sponge, mostly for cosmetic reasons, but am also a little afraid it might begin to stick with more groves and scratches.
I am glad you are having a similar experience with it. I think its best best of both worlds. Cast iron would be too much work for me and I am glad to go somewhat away from teflon, although we still have mostly teflon pans and my partner isnt using the steel pan :)
---
### Author:  [@totallyfries](https://theunderscore.xyz/u/totallyfries)
#### Post date: [September 15, 2026, 11:58am UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/35 "2026-09-15T11:58:22Z")
Made duck for the first time in my life. Dont know why it took me so long to actually make it myself, I love eating it.
My parents gave me a duck filet they had in the freezer, when I visited last weekend. I made a chestnut/chilli glaze (the burned stuff) in which I fried the duck in. The noodles are self made (by my partner) I tried to emulate a dish I had in Croatia last year, where the noodles are baked in turkey lard (I had only pork lard). It didn’t go that well, I kinda made noodle crisps, but still tasted great. I’ll be doing more research to get it right.
But overall I’m glad how it turned out.
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [September 17, 2026, 8:22pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/36 "2026-09-17T20:22:45Z")
My friends I have purchased a carbon steel wok and am now attempting to season it I fear I am not sufficiently qualified to undertake such a task I fear for my life
---
### Author:  [@totallyfries](https://theunderscore.xyz/u/totallyfries)
#### Post date: [September 17, 2026, 8:41pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/37 "2026-09-17T20:41:08Z")
please keep us posted!
What kinda stove do you use with it? From your pics it look like you have radiant heaters/glass ceramic hobs. Didn’t think these work well together
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [September 17, 2026, 10:33pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/38 "2026-09-17T22:33:57Z")
it’s ceramic yeah, it’s not ideal for seasoning or quick changes but so far seems functional enough provided the pan is sitting flat enough!
First couple of rounds of seasoning attempted, and first meal cooked - it seems to have worked ok, as it’s quite miraculously non-stick already :)
Please forgive the quality of the photos, as I decided that the right time to attempt to season a pan for the first time in my life was immediately after a long shift and I was absolutely starving. I do not always make the best decisions.
Here’s the pan, as delivered:
It’s not quite as vast as it looks in the photos, but it’s pretty substantial! I ordered the 33cm without realising quite how much bigger it would be than my 28cm stainless steel, because in addition to my decision making skills I have yet to work out how circles work.
And here’s the same pan, stripped of it’s original coating and with a couple of passes at seasoning:
Very streaky, but I’m hoping it’ll smooth out with time, and it certainly doesn’t seem to be impacting the cooking 🙂 (I’d also add in my defense that it’s way less obvious in person!)
Going to see how it settles in, I’m not particularly fussy about aesthetics but if I do find it starts to bother me I might strip it down and take it into work - we have gas stoves in the kitchen which I’d assume would give a much neater result!
Lastly a little action shot:
Stir-fried chicken with hot broadbean paste, dried chillies, spring onion, bell pepper, garlic, ginger, dark soy, salt and an irresponsible amount of sichuan pepper - seemed an appropriate first outing for a wok :)
---
### Author:  [@Bartows](https://theunderscore.xyz/u/Bartows)
#### Post date: [September 19, 2026, 3:38pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/39 "2026-09-19T15:38:20Z")
I got a wok for birthday this year, but i did not try to season it yet, cuz I’m not sure how to do it
Beautiful work on the chicken there, that looks delicious
---
### Author:  [@NotJam](https://theunderscore.xyz/u/NotJam)
#### Post date: [September 19, 2026, 8:40pm UTC](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885/40 "2026-09-19T20:40:02Z")
who is coming over I made you stir-fried beef and celery with hot broadbean paste ginger and an over-zealous helping of both chilli and sesame oil it’s not healthy but fuck me it is good
[Previous page](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885.md?page=1)
[Next page](https://theunderscore.xyz/t/and-what-have-you-been-eating-today/885.md?page=3)