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Post by mickthecactus on Sept 6, 2020 17:51:41 GMT
Cooked tomatoes even better apparently.
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Post by lagatta on Sept 7, 2020 2:27:49 GMT
Cheery, why did you chuck the chicken bones? They are key to good chicken stock. You can also add som mild acid, such as lemon juice, to leach the calcium out of the chicken carcass. I don't eat a lot of meat, but that is key for my calcium consumption and general health in wintertime.
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Post by kerouac2 on Sept 7, 2020 3:31:02 GMT
I don't think everybody needs as much chicken stock as you do.
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Post by kerouac2 on Sept 7, 2020 15:02:36 GMT
vegan dinner the other night -- the patties were made of buckwheat, leeks and bulgur.
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Post by lagatta on Sept 7, 2020 15:24:24 GMT
Did you make them or buy them? The French frozen imports store here sells patties like that.
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Post by kerouac2 on Sept 7, 2020 15:41:01 GMT
I bought them. I do not hold vegan items in high enough esteem to consider making them myself, especially when Monoprix will sell two in a box for 2.65€.
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Post by tod2 on Sept 7, 2020 15:41:09 GMT
Tonight we had a real Durban Curry. I know that because the packet of curry spices said so. Never mind, I still added Garam Masala,smoked paprika,(because I wanted that deep rich dark red colour) curry leaves, and bouillon cubes. It was amazing. Not a bit hot. Just looked thick and rich. I will make it again and add chili flakes to hot it up. To go with it I had a shredded cabbage, apple, carrot salad in lemon juice and honey. Plus Mrs. Balls peach chutney. And of course white rice.
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Post by onlyMark on Sept 7, 2020 17:46:43 GMT
Spanish version of cod and chips for me and orange and salted cod for Mrs M at an old railway station converted to a cafe/restaurant -
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Post by kerouac2 on Sept 7, 2020 17:51:59 GMT
That looks excellent. I'm not sure that I see a reason for the hard boiled eggs, though.
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Post by cheerypeabrain on Sept 7, 2020 18:18:40 GMT
Cheery, why did you chuck the chicken bones? They are key to good chicken stock. You can also add som mild acid, such as lemon juice, to leach the calcium out of the chicken carcass. I don't eat a lot of meat, but that is key for my calcium consumption and general health in wintertime. I only discarded the bones after I'd made the stock Lagatta. The chicken had been baking at a very low temperature for hours and hours. The carcas had collapsed into the water (which also had a few bits of veg in and a bay leaf) so I had a very rich stock...the meat fell off the bones and was very soft and tasty. I used the stock today to make Jeff a chicken and vegetable soup for his dinner...he had ALL of it I had the remainder of the chicken added to a simple vegetable stir fry.
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Post by lagatta on Sept 7, 2020 18:21:05 GMT
That sounds delicious!
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Post by onlyMark on Sept 7, 2020 18:45:05 GMT
K2, that's what you get when Mrs M says she doesn't want the tuna it normally comes with. She was quite happy about it.
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Post by rikita on Sept 7, 2020 21:07:52 GMT
pizza. mine had a lot of corn and mushrooms and some yellow capsicum on it, and lots of cheese - a's only had a bit of corn and mozzarella ...
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Post by bixaorellana on Sept 8, 2020 0:45:26 GMT
I think the hard boiled eggs would be a perfect foil taste- an texture-wise to the salt cod. In fact, I'm surprised that isn't the standard version. Because of various reasons, I didn't get to eat anything today until well after 4 pm. At that time I ordered something from a supposedly Korean restaurant. The item was picked for me because I asked for whatever could be delivered the fastest. Now I know how bottom of the barrel Korean school lunchroom food tastes. The problem is, it's now quarter of eight and I'm mildly hungry but devoid of ideas of what to do about it.
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Post by lagatta on Sept 8, 2020 20:00:40 GMT
Tonight, chicken livers, simply sautéed with red onions and a bit of garlic, adding a splash of wine. I was glad to be able to purchase a small amount.
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Post by lagatta on Sept 9, 2020 2:36:50 GMT
I made the mistake of adding a splash of red wine rather than a splash of white. (Not talking about a lot in either case) Ideas?
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Post by bixaorellana on Sept 9, 2020 3:09:16 GMT
Why does that matter?
I had zucchini slices cooked on the grill, two nopal pads cooked directly on the fire, and some ricotta very lightly dressed with parsley and chile-infused oil.
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Post by tod2 on Sept 9, 2020 8:37:18 GMT
I always make too much curry, or stew , whatever is cooked in a large pot, so we had the last of the lamb curry with a large salad.
Tonight: I have already made the 'fixings' for a blue cheese salad for my other half of the family. Not only two wedges of blue cheese, but they may like some crispy bacon and I also coated some pecans in brittle and crushed them slightly. So they can select some of it or all of it. Probably be a Blue cheese Caesar!
For us. grilled lamb chops for him, and pork chops for me. All with fresh garden veg.
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Post by lagatta on Sept 9, 2020 14:03:45 GMT
It matters because the little livers looked bluish and horrid. I'll do some plain white rice with the rest and add parsley or fresh coriander. You know I've had eating problems recently and have to force myself to eat - something I never thought I'd say! They taste fine and I didn't add enough wine for the type to make much of a difference, it was just a bit left over.
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Post by tod2 on Sept 9, 2020 16:31:06 GMT
Lagatta -Please don't describe your chicken livers like that. Even here in th darkest Africa I can get lovely unfrozen pink\beige chicken livers. I contrarulate you for being able to eat them. Always keep the wine for yourself…whatever colour.
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Post by cheerypeabrain on Sept 9, 2020 17:51:15 GMT
Fillet steak cooked just perfectly if I do say so myself. Made Jeff twice-cooked crispy chips, fried egg and beans with his. I had a few chunks of red pepper, red onion, courgette and butternut squash roast with a touch of olive oil, garlic and black pepper. Mine looked nicer imo...
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Post by bixaorellana on Sept 9, 2020 18:19:10 GMT
It matters because the little livers looked bluish and horrid. Uck! I wonder why that happened. Maybe it has to do with at what point in cooking the wine is added?
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Post by kerouac2 on Sept 9, 2020 19:22:41 GMT
The last time I bought fresh chicken livers at the supermarket, one of them had traces of gall bladder attached, which would have made them all inedible. I considered making an official complaint, but since I had successfully removed the nasty bits, I decided not to do so, because the tracing codes could have put an employee or maybe the whole supply company in danger, and we were in the middle of the covid lockdown.
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Post by lugg on Sept 9, 2020 20:20:34 GMT
that sounds delicious and luxurious Cheery
Chicken livers are one of my favourite things to eat - but only in a pate. I usually make one large one at X-mas .... besides the usual it has lemons and ground almonds added for texture and to liven it up.
Tonight I am having .... I have no idea and its late and I have to eat so its likely to be a pot/ fridge leftover or toast with peanut butter
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Post by lagatta on Sept 9, 2020 22:27:31 GMT
The livers were lovely when I bought them, the butcher had put them out as I was shopping. It was a visual effect of the red wine. I'll always use white from now on. I added some jarred red pepper and parsley as well. They taste fine; are very fresh. I like chicken livers, but my favourite are duck livers (very rich, even if not fattened).
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Post by tod2 on Sept 10, 2020 16:04:41 GMT
Tonight dinner was Greek chicken thighs. These were skinless on the bone. I slashed across the meat before marinating in olive oil and oregano, lemon juice and thyme, all day. And not in the fridge. that stops it being properly absorbed. Roasted in the oven and served up with the ultimate lazy side dish…..Spanish rice out of a box - uncooked of course, plus a cup of frozen veg mainly carrots and a cup of sliced green beans. Put in the oven alongside the chicken.
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Post by kerouac2 on Sept 10, 2020 17:06:41 GMT
I sautéed small potatoes and white courgettes in bacon grease, and it was a perfectly fine simple dinner.
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Post by cheerypeabrain on Sept 10, 2020 17:12:05 GMT
This evening I made a root vegetable soup with turmeric. Celeriac, parsnip, onion, chicken stock, cumin and turmeric...put through the blender... Meh...but 170 calories. Recipe was from the Fast 800 book.
I enjoyed lunch today tho....red pepper stuffed with tuna, a fresh tomato (deseeded and chopped), garlic and onion stirred through the tinned tuna before I squished it into the pepper, drizzled with olive oil and baked for 15 minutes.
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Post by rikita on Sept 10, 2020 22:29:31 GMT
was the birthday of my dad's wife, and we were invited for dinner - salmon trout, spinach and fresh baked bread.
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Post by whatagain on Sept 11, 2020 3:30:35 GMT
Salmon truit is excellent.
I made duck. With apples from our garden, sunk in the butter, and flambeed with some apple Jenever. Except that the jenever never caught fire. With rice. My wife, coming home at 20pm+ appreciated not to have to cook.
Ps : it is my 3rd meal this week, and i will cook tomorrow. I am getting better as age advances. All hope is not lost.
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