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Post by Jazz on Feb 6, 2009 19:53:55 GMT
I will be snacking throughout the evening. I'm trying to prepare the 'after the cemetary, back at the house' meal for my best friend's father's funeral. It is small, only about 30 people, but there is much to do, shop for food and alcohol, pre-cook some of the dishes, clean the house etc. Then tomorrow, cater and serve.
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Post by BigIain on Feb 6, 2009 20:21:26 GMT
I have just had a great curry for dinner. Just the correct amount of spices and solids. How I wish I had the company of a beautiful lady to make it complete.
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Post by happytraveller on Feb 6, 2009 20:26:51 GMT
Tuna pasta with a nice splash of tabasco. Simple, quick and tasty.
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Post by BigIain on Feb 6, 2009 22:49:11 GMT
mmmm that sounds pretty good HT
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Post by bixaorellana on Feb 6, 2009 23:22:35 GMT
Auntie ~ "viande séchée"?
Jazz, you are a good friend! I am so sorry about your friend's loss.
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Post by lagatta on Feb 7, 2009 0:19:58 GMT
Jazz, glad there is a nice meal to celebrate life of friend's dad. A good friend died of AIDS when he was only 37 or 38 - back when there weren't modern therapies that prolong life and make it liveable to some extent - and he left in his will that there would be a big party with good food and wine. Alas I suspect he had moralising (and homophobic) family members, well, I know that, and the only food was crappy sandwiches and bad coffee in a church basement in St-Henri. Not that I was in any mood to care much about the food, but I thought that was really shitty to my friend.
Oddly, Kerouac, I have a more "artisanal" version of those Herta Knacks - chicken knackwurst from a Balkan deli. And Viennese braised red cabbage I made from a recipe in the book a friend in Vienna sent me to "improve my German while cooking".
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Post by bixaorellana on Feb 7, 2009 16:39:13 GMT
I had a good non-fancy supper last night -- cecina (like gammon pork), the almost mushy, plain Mexican-style pilaf which I shouldn't like, but do, and zucchini cooked with poblano chile & lots of garlic. Grub, but satisfying.
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Post by grecian on Feb 7, 2009 17:32:39 GMT
Spag' Bol'....with salad and garlic bread....and geeky junior...
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Post by Deleted on Feb 7, 2009 17:48:36 GMT
Comfort food works on all age groups. Is it snowing over there again?
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Post by tillystar on Feb 8, 2009 19:57:17 GMT
Spicy meatballs and spaghetti, we are eating it lot lately as it seems to be fat pants favorite food and I like it when she goes Mmmmmmmmm mmmmmmmm.
Its snowing in places but not here nad I htink G has missed it too. I am gutted, I want more snow.
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Post by Deleted on Feb 9, 2009 8:10:09 GMT
I have two chopped steaks that have been waiting to be eaten for about 3 days now, so I have no choice but to eat them tonight. However, they might be transformed into spaghetti sauce or shepherd's pie if I'm feeling frisky.
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Post by palesa on Feb 9, 2009 14:27:26 GMT
Tonight will be sweetcorn on the cob, freshly harvested from my veggie garden.
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Post by mockchoc on Feb 9, 2009 19:59:02 GMT
Lamb chops with tabbouleh and hommus.
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Post by grecian on Feb 9, 2009 20:28:51 GMT
It's snowing again, MrK!...
Pigeon wrapped in streaky bacon with a half a lemon inside...roast spuds and serious veg!
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Post by Deleted on Feb 9, 2009 20:32:00 GMT
Again!?! We are just expecting a super violent storm tonight with winds of 160km on the coast and about 105km in Paris.
But yesterday, I was driving my mother around in the western suburbs and just 5 km from Paris there was still snow on the ground, quite thick as I reached places like the Maisons Lafitte racetrack. (It snowed on Saturday, but nothing stuck in the city.)
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Post by grecian on Feb 9, 2009 20:40:23 GMT
Chales De Gaullie is CLOSED!
Batten down the hatches!
Good luck...(At least my pigeon is looking scared!)
Bring it on!
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Post by Deleted on Feb 9, 2009 21:08:36 GMT
Yes, the storm has begun. I can hear it outside. The airports are supposed to be closed until about 10 a.m. tomorrow.
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Post by repertoire on Feb 10, 2009 10:45:17 GMT
I want potato fries, meatballs, rice, and pickles.
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Post by mockchoc on Feb 10, 2009 11:10:37 GMT
Stay safe K.
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Post by tillystar on Feb 10, 2009 14:35:54 GMT
This spicy lentil chicken is in the oven for tonight, it smells lovely:
4 chicken thighs
about 200g lentils
1 chopped onion
1 chopped garlic
1 chopped yellow pepper
tsp garam masala
tsp coriander
tsp tumeric
good sprinkle chilli flakes
3 chopped tomatoes
chicken stock
I fried til golden the chicken thighs in a casserole dish. I took them out and added onions and pepper softened for 5 mins and aded garlic, softened another few minutes and added spices. A minute later returned chickento the dish and spooned the onion mix over the top. Added chopped tomatoes, lentils and enough stick to just cover. Brought it to a simmer and put in oven on 150 until its done. Going to add a handful of spinach at the end as well.
It smells great, I might eat it all myself now!
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Post by grecian on Feb 11, 2009 19:57:16 GMT
Slow_Cooked beef curry with naan...and great rice...
(Take that recipe to the Recipe Branch, EGG! You should know the rules by now!..;-)
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Post by palesa on Feb 13, 2009 7:57:03 GMT
I think that I will make Ostrich Fillets in a cream and mushroom sauce, served with green beans and cous cous tonight.
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Post by bixaorellana on Feb 13, 2009 8:04:29 GMT
I have to ask the obvious question: how does ostrich taste?
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Post by palesa on Feb 13, 2009 8:11:53 GMT
Firstly ostrich meat is red, but very low in fat and cholestrol(leaner than chicken or turkey). It is more tender than beef, if over cooked can taste like liver.
Maybe a bit like veal, but a bit stronger.
I dunno, how to describe how it tastes. Come visit and I will make you some ostrich meals.
It is darn nice though.
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Post by Deleted on Feb 13, 2009 8:24:24 GMT
I've bought ostrich a few times but have not really convinced myself that I like it yet. As far as I'm concerned, it is too lean. I need more fat in my meat.
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Post by palesa on Feb 13, 2009 8:27:46 GMT
I love ostrich, but it is rather expensive. I also think it is in the way you prepare it, I also like the fillet much more than the steaks or the ground version. I also do not like the ostrich sausages, too wild and strong.
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Post by onlymark on Feb 13, 2009 8:28:10 GMT
Ostrich is my favourite meat and I've tried most sorts of game.
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Post by Deleted on Feb 13, 2009 18:55:44 GMT
I had ostrich (ground) served up like burgers and I found them to be very dry. Not enough fat like k said.
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Post by bazfaz on Feb 14, 2009 13:50:19 GMT
Last night I had baba ganoush followed by pigeon stuffed with lentils - the best meal in this cuisine-challenged country.
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Post by Deleted on Feb 14, 2009 15:11:39 GMT
Is that a real pigeon stuffed with lentils or another "collection of bones with some skin stretched across" like the previous one?
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