1st of February, 2024, what are you eating?

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Master Chef
Feb 20, 2011
Craig did the cooking, but I did the slicing on the mandolin for him. Zucchini and yellow squash casserole and oven roasted crispy skin chicken thighs.
I made carabaccia, Tuscan onion soup, again. I have some duck eggs, so I thought this would be a good place to use them, since they are quite large compared with hen eggs. They were a bit tastier than "regular" eggs. I poached the eggs on a raft of shredded Grana Padano cheese in the soup. Served it with toasted Khorasan wheat bread.

Carabaccia, Tuscan Onion Soup with a duck egg and toast sm.jpg
Carabaccia, Tuscan Onion Soup with a duck egg.jpg
In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the U.S. it is also known as a rump roast,[4] which means something different in countries using the British beef cut scheme

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