|
Post by tod2 on Mar 10, 2024 8:34:38 GMT
No dear Bixa! Would I do a dumb thing like that?! I just read it wrong....
|
|
|
Post by onlyMark on Mar 10, 2024 9:56:03 GMT
This salad instantly became a favorite meal! After about ten years of making meals for us that we really liked and could have them regularly - and then forgetting what they were - I started keeping a list. I refer back to it from time to time when I'm a bit stuck for ideas and at last count were were nineteen we would re-visit.
|
|
|
Post by bixaorellana on Mar 10, 2024 13:28:41 GMT
That's an excellent idea and something I need to do, Mark!
Most of the time I just wing it when cooking -- either using what's on hand & aiming for a "flavor profile" or going with the tried and true ways already in my head.
That's probably how most of us cook, but also how we blank on ideas for what to make when it's time to eat.
|
|
|
Post by kerouac2 on Mar 10, 2024 13:46:40 GMT
Not hot here, but I will be having salad for dinner, based on roquette, red onions and cheese.
|
|
|
Post by onlyMark on Mar 10, 2024 15:46:40 GMT
Bixa, I tend to look down the list and if I have the stuff already then I can make it. It's quite rare I'd go out specially to buy something. It's like Shepherds Pie where I mostly have all the stuff anyway compared to Vietnamese Summer/Spring Rolls where I need to plan ahead.
|
|
|
Post by tod2 on Mar 11, 2024 8:16:04 GMT
I have my standard favourite starters when eating out but a little while ago I was tempted to order something I had never seen on a menu before. Described as "A warm salad of steamed courgette fingers, asparagus spears and baby green beans tossed with blue cheese dressing". Everything was warm and Al Dente, with the blue cheese dressing just coating the tossed vegetables. It was divine! I've made it at home since increasing the blue cheese a bit.
|
|
|
Post by kerouac2 on Mar 11, 2024 8:24:06 GMT
Warm salads can be a bit disconcerting the first time but they are generally quite good.
|
|
|
Post by kerouac2 on Mar 12, 2024 4:17:19 GMT
my tilapia from a few days ago
|
|
|
Post by tod2 on Mar 12, 2024 11:42:37 GMT
That looks like it was done Med style with the grilling of onion and peppers and lemons alongside the fish. With the incredible selection of fish in Paris markets and stores , which is your absolute favourite (don't count the cost)? The only Tilapia I have see in one of our suoermarkets is frozen but I have no idea from where it comes but I'm thinking Zimbabwe or even further north of us,
|
|
|
Post by kerouac2 on Mar 12, 2024 11:58:14 GMT
Mine was from China, packagéd in Hong Kong.
|
|
|
Post by onlyMark on Mar 12, 2024 13:02:59 GMT
Tod, there are large tilapia farms in Lake Kariba. My money would be on coming from there.
|
|
|
Post by lugg on Mar 13, 2024 20:19:13 GMT
we have tilapia in the supermarkets quite often . I have not bought any for years ...not sure why not now. Perhaps I should try it again.
|
|
|
Post by kerouac2 on Mar 13, 2024 20:25:53 GMT
I made a brick à l'oeuf with tuna, grated emmental and shallots.
|
|
|
Post by bixaorellana on Mar 13, 2024 23:20:55 GMT
Brik?
|
|
|
Post by kerouac2 on Mar 14, 2024 3:54:11 GMT
It is spelled brik or brick depending on the package. This package was marked 'brick.' Of course it is just a phonetic transcription of Arabic.
|
|
|
Post by bixaorellana on Mar 14, 2024 3:57:00 GMT
Brick makes it sound like some kind of dreadful meatloaf.
My dinner was tomato & onion salad with a few black Greek olives along with some saltines & goat cheese.
|
|
|
Post by patricklondon on Mar 14, 2024 7:11:49 GMT
Brick makes it sound like some kind of dreadful meatloaf. AIUI, it's pretty much the same as Greek filo pastry - thin crisp sheets. I've usually seen it transliterated as "bric" (some Arabic can suffer a bit in transliteration to English, e g., the bean dish sometimes seen as "Foul Madames")
|
|
|
Post by tod2 on Mar 14, 2024 13:10:45 GMT
Tonight's dinner will be lamb neck stew. This is something I have not made for over 10years at least. We bought half a lamb because of the great discount price R89 per kg...That equates to 4.37euro or $4.78US per kg. I have a little chest deep freezer just for meat, bread and milk. (You never know what's going to happen in our city...or country. Another reason we have 5,000L of stored water and solar energy when needed).
The neck is given whole but sliced in disks...rings... just round pieces. Don't know who would get the lamb with no neck.....? Anyway I added carrots onions and potatoes with the usual ton of garlic and fresh thyme and rosemary, and a tin of Italian tomatoes, paprika and other spices from my bottle collection under the microwave shelf. I might do a photo shoot tonight.....
|
|
|
Post by kerouac2 on Mar 14, 2024 13:41:54 GMT
Sounds great, but it's not the time to buy lamb here. Ramadan just started and the price is skyrocketing.
|
|
|
Post by tod2 on Mar 14, 2024 17:26:23 GMT
Lamb Neck Stew. The neck fell apart but its in there somewhere. Was really nice.
|
|
|
Post by kerouac2 on Mar 14, 2024 17:36:51 GMT
I certainly hope that the neck fell apart! That proves that it was cooked properly.
|
|
|
Post by lugg on Mar 14, 2024 20:23:25 GMT
Yumnmy Tod - looks perfect
|
|
|
Post by lugg on Mar 14, 2024 20:24:58 GMT
My dinner was tomato & onion salad with a few black Greek olives along with some saltines & goat cheese. That also sounds lovely - I always have to look up saltines as its not something I am familiar with
|
|
|
Post by lugg on Mar 15, 2024 20:24:32 GMT
Steak and salad for me with a garlic and feta flatbread Salad is made up of everything I could find in my fridge and the steak was on offer at the supermarket.
|
|
|
Post by kerouac2 on Mar 15, 2024 20:54:15 GMT
I had a big salad with smoked salmon and crème fraîche.
|
|
|
Post by bixaorellana on Mar 16, 2024 1:06:57 GMT
I always have to look up saltines The lack of the term saltines was of dire importance to me when I was in England. I came down with a really dreadful stomach thing that kept me from even leaving the house for three or four days. I was too shaky to eat anything real, but ventured out for club soda and saltines. So I'm in the supermarket, desperately praying not to have a return incident while there, and unable to figure out what in the name of god You People call saltines. Cream crackers? A saltine is a cracker, but what does the cream part of the name indicate? Picture me in the "biscuit" aisle, squinting at the backs of packages and whimpering slightly.
|
|
|
Post by lugg on Mar 17, 2024 18:31:09 GMT
Picture me in the "biscuit" aisle, squinting at the backs of packages and whimpering slightly. Yikes Bixa that was not good. Cream crackers? A saltine is a cracker, but what does the cream part of the name indicate? Never understood the cream part either talk.uk-yankee.com/index.php?topic=66241.0I think that Doriano is the most likely substitute that I know . I adore them . Not least because they are individually packaged in small sections and are quite salty.
|
|
|
Post by bixaorellana on Mar 17, 2024 18:41:36 GMT
Ohhh, thank you! Your link opens for me, but is immediately covered by a gray veil, I guess to keep out non-members. No matter, as I found a picture of Dorianos online and it looks exactly like saltines -- they even have the common decency to call them crackers. I don't remember what chain supermarket I was looking for them in England, but would have pounced on Dorianos if they'd had them. I know how you must feel about them, in their crisp saltiness. Other people can keep their icky Chee-tos or ranch chips. .It's the pure perfection of saltines for me every time.
|
|
|
Post by whatagain on Mar 22, 2024 22:14:03 GMT
Osso Bucco. i tasted it it is fabulous. i am the king of osso bucco. i do it better than my wife who does it better than my mother who did the best in Belgium. and I cooked it today but we eat it tomorrow so it will be even better.
|
|
|
Post by bixaorellana on Mar 23, 2024 15:36:45 GMT
There is a delicious classic that I have not had in many a long year! You should share your recipe, Whatagain. I'd like to make osso bucco, & your picture looks wonderful.
|
|