|
Post by cheerypeabrain on Jun 4, 2020 17:23:25 GMT
My parents never te anything more exotic than rabbit, my mother cooked delicious, if plain food. I was a veggie until I was 14 when I started eating chicken...didnt try beef , pork or lamb until I was 20. Tried prawns and some other shellfish but they made me ill. Offal is something I've tasted, but altho I cook liver for OH I'm not keen...same goes for faggots, black pudding and haggis...I'm what some people call 'a fussy eater' unlike my OH...he'll eat anything at least once.
|
|
|
Post by cheerypeabrain on Jun 4, 2020 17:32:37 GMT
This evening I baked a small chicken, brushed with melted butter. Jersey Royal new potatoes (only available for a short while and really delicious), salad and home made coleslaw.
|
|
|
Post by tod2 on Jun 5, 2020 8:50:00 GMT
Last nights din-din was what most people have for breakfast. That is smoked haddock. I poached the fillets then smothered them in a baking dish with a rich cheese and parsley sauce. Mash and peas .
|
|
|
Post by kerouac2 on Jun 5, 2020 10:53:15 GMT
That's not breakfast food in my part of the world! However, with travel I have adapted to eating absolutely anything for breakfast, so whether it's for dinner or for breakfast, that's fine with me.
|
|
|
Post by tod2 on Jun 5, 2020 13:03:47 GMT
Oh really?! I was brought up on haddock & poached egg sometimes for breakfast and the only other time we had smoked haddock was in a kedgeree. I was tempted to go to all the fuss and bother of making kedgeree but decided to use the cheese sauce as I bought it fresh and it needed to be used.
Tonight we will be having a sort of Toad-in-the-hole. The Yorkshire pudding mix is resting in the fridge and I will bake it separately from the pork bangers because I have to have my sausages very brown all around! There will be hot buttered cabbage and carrots too.
|
|
|
Post by Kimby on Jun 5, 2020 13:17:37 GMT
Fish for breakfast? Never heard of it.
|
|
|
Post by tod2 on Jun 5, 2020 13:24:10 GMT
Oh that is sad Kimby. One of the main reasons we like to visit the UK is because we can get proper whole smoked kippers,(eyes, fins,skin & bones) not the fake fillets we have to buy here. Even our haddock is painted orange with smoke flavouring. Then I discovered whole kippers quite by accident in one of the outdoor markets in Paris! Boy was that a happy day.
|
|
|
Post by Kimby on Jun 5, 2020 13:26:25 GMT
We had grilled pork chops last night, with geeen salad, corn on the cob and baked potatoes. Basic summer food, but so good.
And then, because bears gave been causing problems in our neighborhood lately, we had to deal with the fragrant, greasy grill. Rather than drag it around the house to the garage or park it in the kitchen, I filled a shallow pan with ammonia and stuck some rags in there as wicks. Wiped down the outside with ammonia too. Apparently bear’s exquisite noses REALLY HATE ammonia, who doesn’t?, so this might just work. So far, so good.
|
|
|
Post by kerouac2 on Jun 5, 2020 13:30:16 GMT
Actually, I know that quite a few people in the British Isles consider kippers (herring) as appropriate breakfast food. (I don't think that anybody in France traditionally eats fish for breakfast, but who knows about those strange Corsicans?) When I went to Dublin, I stayed in a very nice hotel and kippers were part of the breakfast buffet, so I absolutely had to have some. Fine, no problem. Perhaps I have not stayed in sufficiently classy hotels in London, but kippers or haddock have never been available in the buffet. And yes, we are completely off topic for the dinner thread.
|
|
|
Post by htmb on Jun 5, 2020 14:29:54 GMT
My neighbor has a screened pool enclosure off her house, surrounded by a pretty little garden. I had dinner there last night with the neighbor and her sister, and we ate at tables under a covered area as a light rain fell. It was absolutely charming and very peaceful. For dinner we had an Asian-type stir fry over rice that included chicken, bamboo shoots, water chestnuts, pea pods, carrots and other vegetable delights, followed by tiny lemon tarts for desert.
|
|
|
Post by whatagain on Jun 5, 2020 15:31:20 GMT
Hoping to do the same tonight. Temp is quite fresh buf ic it doesnt rain or rains only lightly we ll have ossobucco outside.
|
|
|
Post by tod2 on Jun 5, 2020 15:39:38 GMT
Enjoy your carefully prepared dinner Whatagain. Can you tell us if you used veal shanks? We cannot readily get those here and fully adult beef shanks are not a very nice flavour.
|
|
|
Post by whatagain on Jun 5, 2020 15:46:41 GMT
Yes these are veal shanks (had to look up that word). With fresh pastas. And a bourgogne.
|
|
|
Post by cheerypeabrain on Jun 5, 2020 18:06:59 GMT
Tortilla with sliced new potato, onions, garlic and ham....and eggs of course.
|
|
|
Post by rikita on Jun 5, 2020 18:55:36 GMT
chimichurri steak sandwich
|
|
|
Post by kerouac2 on Jun 5, 2020 20:08:28 GMT
I had a salmon steak with potato salad.
|
|
|
Post by tod2 on Jun 7, 2020 15:04:43 GMT
It's Sunday night so in all normal circumstances we would be recovering from an enormous Sunday roast dinner at the local pub. But there is no pub lunch and so life continues at home with an almost one pot dish. Spaghetti olio de olivio de marisco . In other words, prawns grilled in chilli oil then added to a pan of tomato concasse, sautéed onions, loads of garlic, parsley, baby spinach and fresh basil leaves. Finally tossed into spaghetti boiled in prawn stock. Lovely Parmesan finely grated and ciabatta olive bread to sop up the juices.
|
|
|
Post by bixaorellana on Jun 7, 2020 15:34:19 GMT
Tod, you are something else! As many of us (not Kerouac, obviously) wonder if it's possible to exist on a diet of ramen or crackers, you have been pulling out the stops every single day.
The description of your spaghetti olio de olivio de marisco is pure poetry. I read your dinner reports every day so that I can remember that I do in fact know how to cook and in hopes that I will be inspired to do so.
I'm not a total slouch, though. I was going to make pickled pigs feet for a friend's birthday at the beginning of July. However she is all bummed out right now because her early June flight got cancelled. She wanted to go be with her daughter because of the daughter's operation. So yesterday I got six pigs feet, each of which the pork lady cut into four pieces. I prepared them yesterday evening & will shortly go deliver her portion to her.
Furthermore, and my original reason for being at the pork store, I have 2 kilos+ of ribs to turn into (oven) barbecue. I'd better get cracking!
|
|
|
Post by kerouac2 on Jun 7, 2020 16:38:06 GMT
Sunday night is generally a shit meal for me. I always want to get rid of a few items languishing in the refrigerator so that I can start anew on Monday
Of course although the refrigerator is not actually full of shit, there are things in which I have lost interest. I have already tossed the final bit of cucumber. It was still edible but I could not bear the idea of putting any of it in my mouth -- too many cucumbers over the last two weeks.
Only a couple of the arrondissements in Paris have an organic compost bin at the moment, and mine is not one of them. In any case, we don't have room for a fourth bin downstairs. We already have to squeeze past the other three to get to the mailboxes.
|
|
|
Post by rikita on Jun 7, 2020 22:25:46 GMT
experimented a bit - baked sweet potato and tomato slices and pieces of white asparagus in the oven with some olive oil and various spices, later on put some grated cheese and sunflower and pumpkin seets on top, and ate it with some greek yoghurt. was okay.
|
|
|
Post by bixaorellana on Jun 7, 2020 23:04:55 GMT
Sounds pretty good, Rikita.
To paraphrase this song, I've been cooking all day and now don't want a single bite ~
|
|
|
Post by kerouac2 on Jun 8, 2020 5:21:06 GMT
pieds de porc à la Sainte-Ménéhould
|
|
|
Post by tod2 on Jun 8, 2020 8:18:40 GMT
Ha Ha Bixa! Thanks for those kind words which a "confined cook" needs from time to time. To add to the daily prep of our one big meal of the day, I have never baked so many cakes in my life! The shrimp(prawns) dish was just great - no disappointments in any direction and what's even better we have enough over to have another bowl each tomorrow. It has to be tomorrow as I'm one of those cooks who can't bare to eat the same meal in a row. So todays dinner will be lamb knuckles poached in stock to soften them up and finally roasted with some quartered potatoes. To delight my husband even more I have some Samp & beans defrosting. These always have to be cooked in great big pots as it is such a lengthy process. So lots of Tupperware filled with a nice large serving for another day. One of his most enjoyed dishes.
Kerouac - These English cucumbers do tend to start rotting if you take your eye off them. They are much too large for one person to consume in salad after salad, so I go a little Asian and peel a piece, slice it in quarters after removing the soft pips , then dicing it in small chunks to add to a stir-fry, curry, or spicy rice. Hope I've given you an idea.
|
|
|
Post by kerouac2 on Jun 8, 2020 11:33:23 GMT
I buy the mini cucumbers from time to time but they are about triple the price of the others here.
|
|
|
Post by lagatta on Jun 8, 2020 11:42:14 GMT
I'm making small turkey meatballs; the mix includes almond meal, though also some breadcrumbs and obviously an egg. Some aromatic spices, including cardamom. I also bake them in my little oven, just brushing them with olive oil.
At the market, a vendor who is from Guatemala convinced me to buy a little "Mexican coriander" plant (Guatemalans also eat this)https://www.theguardian.com/lifeandstyle/2018/apr/28/how-to-grow-mexican-bolivian-coriander Eryngium foetidum. Bixa, are you familiar with this plant? I also picked up Greek oregano (similar to the Italian, but a bit stronger, and when I was able to plant it in the ground, rustic enough to winter over) and "large" thyme, which is not very big but I liked its leaves, slightly larger than average thyme.
I have some nice small potatoes, but they are not new ones, just little. I think I'll simply boil them and enjoy them with butter or olive oil. I planted my basils a couple of days ago so can't take any leaves yet...
|
|
|
Post by tod2 on Jun 8, 2020 15:57:45 GMT
Furthermore, and my original reason for being at the pork store, I have 2 kilos+ of ribs to turn into (oven) barbecue. I'd better get cracking! Now I have to ask - Are you going to prepare them the same way you did in June 2011?
|
|
|
Post by kerouac2 on Jun 8, 2020 16:16:11 GMT
Was that on a Tuesday or a Wednesday?
|
|
|
Post by tod2 on Jun 9, 2020 7:21:42 GMT
No, it was a Friday, 17 June. Aren't these volumes of Anyport so handy to refer back to!!
|
|
|
Post by lugg on Jun 9, 2020 19:11:54 GMT
The cupboard is mostly bare ... so leftover Chilli converted into Burritos with a non traditional accompaniment of Zatziki and spinach salad, with the dregs of a jar of jalapenos.
|
|
|
Post by kerouac2 on Jun 9, 2020 19:23:24 GMT
Korean dim sum. Much spicier than I remembered, but that's fine.
|
|