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Post by onlyMark on Nov 30, 2016 18:39:27 GMT
That's a bit like saying I made lasagna and missed out on the pasta!
I'm sure it still tasted good anyway.
Funnily enough we've soon to start the round of inviting people for a house warming/dinner. I hope not all at once though. The first couple, who are German, were asked by Mrs M if there was anything they didn't eat. They said they eat most things but, "...as your husband is English, can we have Shepherds Pie?"
I shall happily oblige them.
With potato though.
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Post by rikita on Nov 30, 2016 23:01:54 GMT
went to a sushi place with a. this time, she ate everything i order for her, so i didn't get to eat a few extra pieces she left over ...
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Post by lagatta on Dec 1, 2016 1:55:45 GMT
I thought Shepherd's pire had potato by definition unless it was some strange low-carb riff. A question: I have a fair bit of leftover goat neat - I guess that would make "goatherd's pie?"
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Post by questa on Dec 1, 2016 4:40:30 GMT
Our kangaroo meat makes beaut 'drovers' Pie while the mince makes low-fat and tasty 'Skippy-burgers'
(Explanations given on request)
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Post by tod2 on Dec 1, 2016 16:50:48 GMT
As I understand it, Shepherds Pie is supposed to be made with the leftovers from a Sunday roast lamb...? I have never tried this but always just buy beef minced meat and prepare it it some sort of savoury way. The trick, I hope Mark agrees, is to get it thickened slightly and then when spread out in the dish, put it in the fridge to 'set' properly and get fairly solid. This helps no end when trying to spread the mashed potato on top. Then after decorating with criss-cross fork patterns a light spinkle of cheese? I have never put cheese on. I like the little tips of the potato to turn brown.
Better make more than one pie Mark, these Germans might come back for thirds never mind seconds!
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Post by Deleted on Dec 1, 2016 16:58:42 GMT
I bought a kilo of beef for stewing the other day, which I did with proper diligence. I cut up some carrots and potatoes and an onion, threw in some bay leaves and other herbs with the usual salt and pepper, covered it with enough water and just a bit of wine, and stewed the hell out of it. The result was divine with the meat falling apart perfectly and creating a broth to die for.
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Post by rikita on Dec 1, 2016 22:52:30 GMT
semolina pudding with plums.
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Post by bixaorellana on Dec 2, 2016 0:56:01 GMT
Pork ribs in a tomatillo/chile guajillo sauce and tortillas.
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Post by tod2 on Dec 2, 2016 16:41:49 GMT
Beef Stroganoff - green beans and carrots on the side and served over white rice.
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Post by Don Cuevas on Dec 3, 2016 1:34:37 GMT
Fried smoked ham and cheese sandwiches on homemade potato buns; lettuce, tomato, may mustard. Pickles on the side.
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Post by bixaorellana on Dec 3, 2016 1:37:21 GMT
Seasoned ground chicken patty, brown rice cooked w/huitlacoche, zucchini. Tomato/guajillo salsa on the side. Maybe a nice cold beer.
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Post by rikita on Dec 3, 2016 23:10:15 GMT
made this macaroni-minced-meat-cheese oven bake (using the recipe on a maggi package) mr. r. had made a few weeks ago, except i replaced part of hte meat with mushrooms and part of the macaroni with zucchini and carrots. i thought it tasted even better that way, though there was too much liquid now ...
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Post by lagatta on Dec 3, 2016 23:44:28 GMT
Shepherd's pie made with beef is a cottage pie. Nowadays there are also vegetarian versions.
Me: I cooked some chicken drumsticks that were on promo - I usually buy whole legs but the drumsticks were cheaper, and fast. With green salad - also have some garlic grissini and hummus tahini - a rhyme!
Marc, Germans make dishes similar to shepherd's and cottage pie, as do the Dutch. Not surprising with similar climate and ingredients. Though most of the ones I've been turning up via Google search are topped with pastry, not potatoes. Odd, as obviously Germans and Dutch eat those at least as much as Britons do.
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Post by bixaorellana on Dec 4, 2016 5:01:34 GMT
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Post by tod2 on Dec 4, 2016 7:42:15 GMT
Oh that looks good!
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Post by questa on Dec 4, 2016 11:37:06 GMT
My Auntie said that lamb shepherds pie had fluffy mash on top...like sheep's' wool. Cattle lived in a barn with the roof made of timber shakes..the flat slats looked like the sliced potato top of her beef pies
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Post by bixaorellana on Dec 4, 2016 15:56:50 GMT
Thanks, Tod! Actually, the beef was tough -- tasty, but tough.
The mash is mostly sweet potato with some carrot. It's mashed with toasted caraway seeds crushed in a mortar with garlic and black pepper. Those were smushed in with olive oil and yogurt. The greens are swiss chard.
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Post by questa on Dec 5, 2016 1:53:45 GMT
"smushed"...I like it....a bit finer in texture than "mashed" ?
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Post by bixaorellana on Dec 5, 2016 2:05:17 GMT
 Well, finer than crushed, anyway. I use an old fashioned wooden masher, so there are still identifiable pieces of carrot and sweet potato.
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Post by Deleted on Dec 6, 2016 20:32:09 GMT
I had grilled duck and fried potatoes. No photo since I have displayed it more than once in the past.
I also had my last bottle of beaujolais nouveau.
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Post by rikita on Dec 6, 2016 23:22:14 GMT
green asparagus with shrimp (or prawn? the very tiny kind, i am not good at distinguishing any of them), and rice.
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Post by lagatta on Dec 6, 2016 23:37:04 GMT
Was the beaujolais nouveau any good this year?
I fried some plantain. That, and more salubrious non-fried vegetables.
Splash of Portuguese red.
Livia ate dry cat food. She doesn't like the little tins much, except for the most expensive ones.
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Post by mich64 on Dec 6, 2016 23:56:06 GMT
Ramen noodles and a salad. (now wishing I had a bottle of wine to open too)  |
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Post by lagatta on Dec 7, 2016 1:30:44 GMT
I didn't open it tonight; it was open. You just need a stash!
You could also have tea. Just something warming.
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Post by Deleted on Dec 7, 2016 2:03:48 GMT
Was the beaujolais nouveau any good this year? I fried some plantain. That, and more salubrious non-fried vegetables. Splash of Portuguese red. Livia ate dry cat food. She doesn't like the little tins much, except for the most expensive ones. lagatta, I found my Emma only liked the most expensive tins as well. Except she liked Friskies' chicken in gravy, for some bizarre reason. So that's mostly what she got. |
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Post by Deleted on Dec 7, 2016 6:28:23 GMT
I don't know what the oenologists decreed about this year's beaujolais, but I liked it.
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Post by tod2 on Dec 7, 2016 12:01:52 GMT
I would like to know where I could get some next year?
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Post by lagatta on Dec 7, 2016 18:15:39 GMT
I'll try that, lizzyfaire. She really has caviar tastes, and is more than a bit bossy, probably in compensation for her half-portion size. I love her dearly though, and she is a purring machine. I haven't figured out how to upload a few of her photos, though. They are in a Mac software called "photos": I can't "copy" and "paste" them as with my other photos.
As for Beaujolais nouveau, a few decades ago it was a huge trend, but now they fly in only a few varieties of vin nouveau, beaujolais or otherwise. Flying it in makes it more expensive here than far better wines, including far better types of Beaujolais. The novelty was to have it at the same time as in Lyon - and in modern times everywhere else in France and nearby countries. I have no idea whether is is now flown to Vancouver or Seattle - that is a hell of a long way, across France, the Atlantic and North America... But it was also flown to Tokyo at the beginning of the fad for it.
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Post by Deleted on Dec 7, 2016 19:41:59 GMT
I had "hotel room potpourri," always an interesting mixture of things you would never consider eating at home.
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Post by Deleted on Dec 7, 2016 20:13:33 GMT
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