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Post by Kimby on Mar 31, 2021 4:07:33 GMT
Kimby - If it passes the nose test, heating it thoroughly should kill of any other noonoos that might give you an upset stomach. Well, we ate the neglected salmon tonight. It tasted fine and so far no ill effects....
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Post by tod2 on Mar 31, 2021 7:27:08 GMT
I would certainly eat that, except perhaps for the shell Ha! Please don't eat the clam shell! It is one of 8 I keep for serving up prawn cocktail. Here it is made with Sauce Marie-Rose not the more liquid tomato sauce I came across in Las Vegas and elsewhere in the USA. Mich - No unforunately not this time. I can make it with the coddled egg, anchovies, garlic, lemon juice and oil - but we have an excellent Caesar sauce in a bottle from supermarket. Made by the kitchens of Ina Paarman. I also found a local Pecorino cheese that is half the price of Pecorino Romano from Italy. Tell that dear man of yours Mr.Tod and I say we wish we were as young as that, and Many Happy returns! And congratulations Whatagain on your daughters birthday also.
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Post by whatagain on Mar 31, 2021 7:59:05 GMT
Being born in 98 means my daughter is actually 23.
We had great macaroni with a sort of lasagna where the pasta was replaced by aubergines.
Great. My second daughter is becoming a cook.
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Post by tod2 on Mar 31, 2021 10:16:42 GMT
That is so wonderful Whatagain. If she comes to my garden she can pluck a variety of sized aubergines. I get so many, so tonight I am preparing some for dinner. The recipe was a favourite of the Late Princess Diana. AUBERGINE, TOMATO and GOATS CHEESE STACK.
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Post by kerouac2 on Mar 31, 2021 13:20:36 GMT
marinated smoked salmon with tomate-mozza another night, Thai chicken curry
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Post by tod2 on Apr 2, 2021 7:43:26 GMT
The ruby pearls of a pomegranate make your curry look wonderful. I enjoy danya /coriander leaf but I would have to leave it off Mr.Tods helping.
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Post by tod2 on Apr 2, 2021 7:57:09 GMT
Dinner the other night was Aubergine Stack - My version did not look quite as glamorous but was really tasty. I made a few changes, such as: I used Brie sliced on top instead of a log of goat's cheese and I cooked my Bulgar wheat with a Miso stock cube. I also only had a green pepper. I do think a red or yellow one would have changed the flavour slightly. Grilled the aubergines in my airfryer Filling them up,and a sprinkle of Pecorino Romano. Lastly the brie cheese on top - as they came out the oven.
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Post by kerouac2 on Apr 8, 2021 17:39:22 GMT
Tonight I had baby octopus, okra and Chinese mushrooms deep fried in tempura batter. It was excellent with a liberal sprinkling of salt and pepper.
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Post by whatagain on Apr 8, 2021 21:41:18 GMT
Brochettes, salad of tomatoes cucumber and rice.
Of course nr4 told the old jobe 'how do you say concombre in Flemish ? Vlaamse vlaamse bre. Con means moron in french, Vlaams means flemish.... Yes, subtle joke 😁
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Post by bixaorellana on Apr 9, 2021 0:41:19 GMT
Haven't looked in here in a while, so am only now seeing that lovely eggplant dish, Tod.
The log of goat cheese sounds like overkill, but the slices of brie seem like the perfect touch, especially since you had already seasoned the bulgar. As far as bell peppers, I believe that's always a case of using whatever kind is on hand.
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Post by mickthecactus on Apr 9, 2021 8:40:11 GMT
Brochettes, salad of tomatoes cucumber and rice. Of course nr4 told the old jobe 'how do you say concombre in Flemish ? Vlaamse vlaamse bre. Con means moron in french, Vlaams means flemish.... Yes, subtle joke 😁 It’s a laugh a minute with you Belgians! Bit racist though? And what is nr4 and a jobe?
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Post by rikita on Apr 11, 2021 0:18:28 GMT
dinner was just some bread microwaved with (vegan) sucuk and cheese - and i also put some spinach on it ... dessert was yoghurt with blueberry jam and cocoa powder and a bit of brown sugar.
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Post by lugg on Apr 11, 2021 18:56:16 GMT
Tonight for me - salmon, new potatoes with mint , asparagus and one minute microwaved hollandaise sauce.
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Post by bixaorellana on Apr 11, 2021 19:39:22 GMT
Spring has sprung at your house, Lugg ~ that sounds lovely.
It is hours away from suppertime here, but I'll be having the leftovers from last night ~ capellini tricked out to be "Asian" and a stirfry of salmon, chayote, carrot, & onion with peanuts.
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Post by mich64 on Apr 11, 2021 20:27:38 GMT
Just about ready to put some chicken breasts on the BBQ and I will make a salad.
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Post by kerouac2 on Apr 13, 2021 14:46:10 GMT
Tonight I will be having rabbit, which has become extraordinarily expensive in recent times but which I bought 50% off due to an imminent "sell by" date, so the price became reasonable again. I normally cook rabbit in a pan on the stove, but this will be baking in the oven. I have not decided yet whether I will bathe it in white wine or beer.
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Post by tod2 on Apr 13, 2021 16:01:59 GMT
Bathe it in loads of alcohol. Any kind. By now its probably too late. Dinner here was delicious hake fish n chips. I discarded the thought of salad and went with steamed long-stem broccoli and baby courgettes. Perfect!
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Post by kerouac2 on Apr 13, 2021 17:20:26 GMT
My grandmother always made delicious rabbit. Mine is always too dry, even cooked in liquid. I think it probably needs to simmer as long as a bourguignon or something like that, not just an hour or two.
I am nevertheless suspicious of any meat that does not have even one gram of fat on it.
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Post by bixaorellana on Apr 14, 2021 5:49:41 GMT
I had a salsa verde tamal and a small salad of gold bell pepper, cucumber, & onion. After that I had some not terribly good chocolate cookies I made.
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Post by casimira on Apr 16, 2021 17:13:39 GMT
Oysters on the half shell for us tonight. Accompanied by some side dishes yet to be determined. It's a post birthday dinner in honor of my husband. I've been told that there will be some crawfish inspired main dish. (the crawfish have been so bountiful this year it's unreal!) Everywhere you go, restaurants, cafes and even groceries have them available. There's a corner store, the size of a shoebox and the owner cooks up a batch almost daily.
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Post by cheerypeabrain on Apr 17, 2021 17:09:11 GMT
Saffron chicken korma with tehri (a spicy vegetable rice) and chapatis and a glass of ice cold Kigfisher lager.
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Post by bixaorellana on Apr 17, 2021 17:18:01 GMT
Good grief, y'all! I'm not reading this thread anymore. It's too painful.
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Post by Biddy on Apr 18, 2021 0:42:15 GMT
Bixa - totally doesn't anyone have fried egg and grits for dinner on occasion?
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Post by bixaorellana on Apr 18, 2021 4:47:36 GMT
I only get to have grits when I go to the States. Weirdly, for a country that probably invented hominy (okay, probably concurrently with native peoples further north), grits doesn't exist here.
But I get your deeper meaning. In fact, the very first post in this thread was by a person in South Africa having the equivalent of that kind of plain meal.
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Post by cheerypeabrain on Apr 18, 2021 7:32:40 GMT
We have egg and chips sometimes. or just a bacon sandwich. I got a new recipe book tho The korma we had was lovely, I used 0% fat thick Greek yogurt instead of cream so it was very light. The tehri was a bit of a failure but I've added notes about adapting it to suit our taste. Anybody else do that? A lot of my recipe books have penciled in notes I've added over the years suggesting tweaks like 'add 100 ml not 150 ml' or 'double the onions' etc
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Post by onlyMark on Apr 18, 2021 7:58:18 GMT
Mrs M gets annoyed with me because if I adapt a recipe I don't note it down. It means it is difficult to reproduce the good ones and I usually can't remember what I did.
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Post by tod2 on Apr 18, 2021 11:15:20 GMT
Oh definitely Cheery - Just a plain brown bread fried egg sandwich is a good standby of mine. The best Greek yogurt is the double cream one. I'm a big fan of cream because the fat is good for ones brain. Does that sound like an excuse to make it taste divine..? Mark tell Mrs. M when a cook is creating a masterpiece there is no time to stop and jot things down!
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Post by casimira on Apr 18, 2021 12:55:07 GMT
Both T and I make adaptations with certain recipes. I think it's instinctive. Many folks are intimidated at the thought of doing this.
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Post by kerouac2 on Apr 18, 2021 16:08:29 GMT
Salmon fillet tonight. I chopped up the rest of my okra pods and some onions to serve as the accompanying vegetables.
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Post by onlyMark on Apr 19, 2021 13:35:31 GMT
Baked fish and mashed potatoes tonight.
Question - if you could only have either pasta or potatoes for the rest of your life, which would it be?
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