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Post by kerouac2 on Apr 30, 2021 14:37:59 GMT
Last night we had grouper, a local Gulf of Mexico fish I used to fish for grouper but the main thing that I remember is that they felt weirder than the other fish when you took them off the hook. Most fish just feel like fish (speckled trout, bass, bream, mullet, perch...) but groupers had expanding abdomens and they felt like they were breathing in and out when you held them. It was a bit unsettling.
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Post by Kimby on Apr 30, 2021 16:00:38 GMT
(I didn’t really need to know that, K2...)
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Post by cheerypeabrain on Apr 30, 2021 17:38:17 GMT
Made a small pot of beef stew and some soft rolls. Delicious.
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Post by bixaorellana on Apr 30, 2021 23:43:34 GMT
The classics are where it's at!
I made what I call hamburger helper, although it has nothing to do with the product by that name. It is always the outcome of having ground beef on hand and a certain amount of inspiration. Today's version had golden bell pepper, poblano, tiny new potatoes, some tomato, caraway seeds, paprika and was finished off with cheese sauce folded into it. I make a bunch of this to share with a friend who is a fan of it. Grub is good!
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Post by tod2 on May 1, 2021 11:10:01 GMT
I am being constantly offered veg from the garden and have to think up how to use them even if I have a dinner planned without vegetables. Today Mr.Tod brought me a lovely little cauliflower and the first pickings of our newly planted spinach. I had a macaroni cheese planned as I wanted to use up all the small pieces of various cheeses in the fridge. What to do what to do.... I ended up putting down a generous sprinkling of grated cheeses in a baking dish, then some of the pasta that I had mixed in a béchamel sauce, then the spinach chopped but still raw, then another lot of cheese and pasta. I have a plain lettuce and tomato/onion salad and panini bread as a side.
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Post by kerouac2 on May 1, 2021 14:54:42 GMT
Tonight I am having stewed lentils with Toulouse sausages. A bit of leafy greens on the side.
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Post by Kimby on May 1, 2021 16:37:25 GMT
It’s hamburger night tonite. Firing up the grill.
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Post by lugg on May 1, 2021 18:52:19 GMT
All sounds delicious
For me Spatchcock chicken, marinated in garlic, lemon, chilli and ginger with a spinach, tomato, onion and mint salad and an olive sour dough. Bit of a mixture but hey ho. Diet starts next week.
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Post by cheerypeabrain on May 1, 2021 19:35:37 GMT
I made a quiche. With salad, new potatoes and coleslaw
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Post by Kimby on May 1, 2021 21:36:14 GMT
It’s hamburger night tonite. Firing up the grill. Also trying out my new grill basket on asparagus stalks. No idea how long to grill them...
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Post by tod2 on May 2, 2021 14:39:11 GMT
Today we had a rack of lamb and latkes, cauliflower and cabbage on the side. I was not impressed with the latkes but can be forgiven as the parsnip ingredient was replaced with carrot. Still found them just OK but not repeatable.
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Post by bjd on May 2, 2021 15:57:05 GMT
I thought latkes are potato pancakes?
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Post by kerouac2 on May 2, 2021 16:13:40 GMT
I assume that there are a number of varieties of latkes, but potato pancakes are always potato pancakes, even though I added a bit of grated carrot a couple of times. I learned to stop that.
Tonight I am having spaghetti carbonara. It's been too long.
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Post by mich64 on May 2, 2021 19:44:50 GMT
I just put a couple of boneless chicken thighs in the oven sprinkled with lots of pepper and seasoned salt. I am going to make a greek salad to go with them.
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Post by tod2 on May 3, 2021 8:36:45 GMT
I love chicken thigh meat the most, boneless or skin on , bone in or out. Its just the most excellent meat. When it comes to chicken breast I only like it made into satay sticks.
Those latkes were from a recipe in a foodie magazine. But as usual I changed from deep frying to putting the mixture into cupcake moulds and baking them in the oven. Now I know you have to definitely have them greasy and crisp....next time. Today I feel too lazy to make meatballs so preparing beef mince as a savoury concoction which I might turn into a cottage pie or simply serve it on rice.
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Post by mickthecactus on May 3, 2021 8:54:50 GMT
Mrs Cactus doing exactly the same but with pork mince.
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Post by kerouac2 on May 3, 2021 14:48:41 GMT
Now I know you have to definitely have them greasy and crisp That's the whole point of delicious bad-for-you fried food! And all of us are mature enough to know that bad food is wonderful as long as you know that it should be an exception and not the rule for our meals. I also think that chicken thighs are god's gift to us underlings. I try not to think of people who prefer the white meat to be inferior because they are helping us to eat the entire animal, just like when we preferred drumsticks in our childhood. And we all know about the incredible rise of chicken wings in the food chain. Something for everybody. So there is probably nothing better than a chicken, although I really miss gnawing on boiled chicken necks and chewing on stewed gizzards with my mother and brother while watching television at night. Certain thingd belong only to the past. Tonight's dinner will be a salad with smoked peppered mackerel. Besides lettuce and onions, it will include tomatoes and radishes.
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Post by mich64 on May 3, 2021 16:56:08 GMT
Just made a spaghetti meat sauce to simmer all day for dinner this evening.
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Post by kerouac2 on May 3, 2021 17:48:08 GMT
Dinner did not satisfy me so now I am eating pistachios. Along with the remaining wine, an odd combination.
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Post by tod2 on May 4, 2021 7:52:16 GMT
My savoury beef mince was OK but not spectacular. There is enough over for a breakfast with an egg on top.
And yes indeed, it will be roasted chicken thighs, bone-in, skin on for dinner. Just a few vegetables on the side.
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Post by kerouac2 on May 4, 2021 15:37:36 GMT
I baked some pollock with various herbs but I did not squeeze out enough water beforehand.
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Post by tod2 on May 4, 2021 15:39:45 GMT
Was very good. We managed one and a half thighs each. Fish tomorrow. Taken out of the freezer tonight. But I have promised my son Chicken livers Trinchado. I have a big job on my hands tomorrow.
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Post by cheerypeabrain on May 4, 2021 15:57:13 GMT
For some reason Jeff has requested a Fray Bentos tinned steak pie! I've chosen not to be insulted (my pie making skills are quite good imo)...apparently his Ma used to feed him them when he was a boy...it's basically stewed steak in gravy under a very crisp puff pastry...(that might be a bit generous....very crisp shards on top and soggy underneath stuff more like). So I sent him out to find one and we are having it tonight with chips.
I'm embarrassed to serve it...but if it makes him happy....
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Post by kerouac2 on May 4, 2021 16:06:17 GMT
There was someone on the message board that preceded this one who was a big fan of Frey Bentos, especially when he had a weekend with his son. I had never heard of it, but when I looked it up, I understood that it was a major comfort food. I think absolutely every country has equivalent tinned favourites. France certainly does.
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Post by bixaorellana on May 4, 2021 16:39:33 GMT
For some reason Jeff has requested a Fray Bentos tinned steak pie! I've chosen not to be insulted (my pie making skills are quite good imo)...apparently his Ma used to feed him them when he was a boy...it's basically stewed steak in gravy under a very crisp puff pastry...(that might be a bit generous....very crisp shards on top and soggy underneath stuff more like). So I sent him out to find one and we are having it tonight with chips. I'm embarrassed to serve it...but if it makes him happy.... I'm sure I've told this story on here before, but ...... When my sister was first married, her husband told her that his favorite comfort food was macaroni and cheese. Of course my sister set out to make it almost immediately, getting in cheddar cheese etc. in order to make the perfect from-scratch version. When she served it, her husband was enormously overwhelmed, sitting there glumly before even tasting it. It turned out that by "macaroni & cheese" he meant the kind that comes in a box from the grocery store.
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Post by onlyMark on May 4, 2021 16:43:24 GMT
I also like the Frey Bentos pies, but the pastry is quite thick and it's difficult to get it all crispy.
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Post by kerouac2 on May 4, 2021 16:53:49 GMT
When I was little, Chef Boyardee ravioli was one of my absolute favourite meals at lunch (but not any other Chef Boyardee product, of which there are many). Probably the main reason is that it was perhaps the very first product that I was authorised to heat up myself if my mother was absent for some reason.
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Post by bixaorellana on May 4, 2021 17:01:31 GMT
Even though I really hate so-called "Mexican" restaurants in the US (& probably elsewhere they're even worse), when I lived in the US I would occasionally eat "Mexican" tv dinners out of choice, even craving them sometimes.
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Post by mickthecactus on May 4, 2021 17:07:29 GMT
We have the Frey Bentos pies in our emergency supply. They’re ok.
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Post by cheerypeabrain on May 4, 2021 18:00:02 GMT
He bought two...the steak one and this one. Ojoy.
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