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Post by kerouac2 on Jun 18, 2022 18:13:34 GMT
I had whole wheat (brown) spaghetti with smoked salmon, chopped spring onions, chopped parsley, butter and crème fraîche. It came out perfect, which is not always case when just estimating the proportions as I do.
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Post by tod2 on Jun 19, 2022 16:23:26 GMT
Bixa - that is an amazing recipe. I can see some shortcuts that should not decrease the flavour. When I give it a try I will put it on the recipe column.
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Post by bixaorellana on Jun 19, 2022 16:45:37 GMT
Oh, excellent dear Tod! Please do, as I haven't made it in so long that I would really appreciate some pointers.
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Post by lugg on Jun 19, 2022 20:00:12 GMT
Lugg, are you familiar with brawn? Yes re brawn - I really had no idea and I am not sure any brawn type creations are marketed / named as head cheese in UK - I thought it was a typo as in hard cheese.
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Post by bixaorellana on Jun 19, 2022 22:53:19 GMT
Are they marketed as just brawn, or by regional names? In parts of the US it's known as souse.
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Post by kerouac2 on Jul 1, 2022 14:42:19 GMT
prawns and pasta burbot fried in butter with red bell pepper and broccoli
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Post by tod2 on Jul 4, 2022 12:20:26 GMT
That looks just lovely! Over the weekend we went to the beach again just for one night and I made a huge paella for the family. To spoil my prawn-mad grandsons these are the Argentinian size prawns I took. We ate the entire 2kgs!
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Post by kerouac2 on Jul 4, 2022 12:38:46 GMT
I ruined some perfectly good prawns last night. Well, actually I didn't ruin the prawns because I picked them out one by one to eat them before tossing the rest of the crap away. You can't win 'em all.
Tonight I might make spare ribs. Or maybe not. They can wait another day if I come up with something else. My cold is making me a bit lazy but not affecting my appetite at all.
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Post by lugg on Jul 8, 2022 19:59:09 GMT
Are they marketed as just brawn I only know it as brawn but maybe others from UK would say otherwise ?
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Post by lugg on Jul 8, 2022 20:04:59 GMT
I love paella Tod
Tonight I am cooking a Mediterranean mish mash, as the weather here is certainly Mediterranean.
So I have griddled aubergines, added roasted peppers, artichokes , olives , a little garlic and onions and slices of squeaky cheese . Off now to enjoy.. hopefully
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Post by kerouac2 on Jul 9, 2022 4:49:03 GMT
It was time for tuna sashimi again.
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Post by kerouac2 on Jul 10, 2022 5:54:56 GMT
time for a squid salad
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Post by tod2 on Jul 11, 2022 14:59:01 GMT
I can see I am going to take the plunge and buy some of the tuna that keeps beckoning me at the fishmongers. Never tried cooking raw tuna because the middle part has to stay raw. That doesn't appeal to me. The only way I'm going to find out is to try.... I can see these feral cats I feed are egging me on to not like it.... LOL
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Post by fumobici on Jul 12, 2022 16:29:00 GMT
Well not dinner but lunch (although I recently had explained to me that in the north of England where the person explaining it was from, "dinner" can just as easily mean lunch), was invited over to an old friend of my parents here and had quiche, salad, green beans, and a cheese platter. The cheese platter was just two: gorgonzola and a weird version of ricotta with chilis from the little volcanic island of Stromboli where her son-in-law grew up and still works as a guide showing people the volcano's mouth from an observation platform. All washed down with iced tea and prosecco The Stromboli ricotta I found dreadful, but I ate it smiling. The most interesting bit for me was dessert, little pastries called "poche" invented by a local bakery in Anghiari. Poche in the Tuscan dialect means "breasts" which looking at them made perfect sense, but the uncanny thing was when you picked them up to eat them, they felt almost *exactly* like breasts! They were excellent.
Now, just four hours later, I'm starving.
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Post by cheerypeabrain on Jul 12, 2022 16:52:50 GMT
You are incredibly well mannered fumobici the dessert sounds enchanting I am really fussy and won't eat certain foods. Allergies as a child developed into a strong dislike for things like shellfish. I don't know whether I could eat some shellfish now with no reaction..but I'm not willing to risk it. It makes me an awkward dinner guest.
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Post by fumobici on Jul 13, 2022 15:29:35 GMT
Lunch (dinner I suppose to certain odd Northerners) today: a large bowl of cherries and a bottle of S, Pellegrino on the terrace. Dinner (proper) will be a pizza napolitana coll'aglio and a big birra alla spina (draft) at Bar Baldaccio, then walk up to the Piazza del Popolo in the center of the oldest old town for a performance by the London South Bank Symphony in the evening light.
Could be worse, I tell you!
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Post by mickthecactus on Jul 13, 2022 16:26:15 GMT
Certainly sounds very acceptable!
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Post by lugg on Jul 13, 2022 20:07:20 GMT
That sounds like it is going to be a delightful night Fumobici - good food and good music
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Post by lugg on Jul 13, 2022 20:09:54 GMT
K2 all look lovely especially like squid
Fish for me too tonight - sea bass fillet( on offer ) with salad and some new potatoes. If I remember I will take a pic.
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Post by tod2 on Jul 14, 2022 14:29:37 GMT
What an enchanted evening Fumobici! You are very lucky.
Over this part of the world we are sitting down to roasted potatoes. Green beans and broccoli from the garden and steak and kidney pies. They are raw and Im baking them after the potatoes which are in my airfryer. I sliced three red onions earlier and fried them in butter and a little olive oil until golden. They are going in the gravy to pour over the pies. And NO - I did not make the pies!
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Post by kerouac2 on Jul 17, 2022 19:12:59 GMT
I roasted some chicken thighs and fried some leftover rice. I am happy to have learned over time that if you spot some blue bits in the leftover rice, you can just pick out most of them to reduce the disgust factor, but they are perfectly edible if you fry them ahead of time.
I would not serve such a thing to friends.
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Post by cheerypeabrain on Jul 23, 2022 21:18:10 GMT
I'm trying to come up with meals that are tasty but above all easy to eat for a husband with very few teeth...he's had 5 teeth out and can't get his new denture until his gums heal.
So this evening I made cauliflower cheese...made the cheese sauce with cream, topped it off with golden breadcrumbs, grated parmesan...sprinkled with crispy grilled bacon pounded into a powder. Served with a soft white roll for him and a wholemeal roll (crusty) for me. It was lush.
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Post by kerouac2 on Jul 24, 2022 4:36:46 GMT
Most of my dinner was just a big cantaloupe. Due to the weather this year, they are about 25% bigger than usual.
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Post by mickthecactus on Jul 24, 2022 10:11:47 GMT
Not a big antelope?
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Post by tod2 on Jul 24, 2022 13:04:30 GMT
The weather has cooled considerably so I made a huge pot of vegetable soup - I don't know if this will enhance the flavour but I added the last tin of Batchelors mushy peas together with a cup of frozen peas for good measure.. Going to serve a garlic bread on the side. In my slow cooker I soaked hominy and brown speckled beans last night and they are just about ready after bubbling all day in chicken stock.
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Post by bixaorellana on Jul 24, 2022 15:13:21 GMT
Yesterday evening, while idly thinking that I didn't feel like eating anything I had in the fridge, I came across a recipe for noodles with garlic and gochujang. It sounded great, but I have no gochujang. After reading the ingredients for it, I improvised: miso, ketchup, salsa macha, & lime juice all stirred together & set aside while I slow simmered a large amount of minced garlic. Just before the garlic started to color, I poured in the paste I'd made and let it simmer while the pasta cooked.
I boiled some capellini and, as suggested in the recipe, set aside some of that cooking water before draining the pasta. That's used to thin the cooked garlic/chile paste, which is then stirred into the hot pasta.
It was incredibly good.
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Post by mickthecactus on Jul 24, 2022 17:33:39 GMT
That sounds rather nice.
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Post by cheerypeabrain on Jul 25, 2022 6:52:55 GMT
It does sound delicious Bixa. I'd tone down the garlic a bit because Jeff is a bit of a garlicphobe but I'd love it. The older I get the more I like to use garlic in my cooking. Jeff makes a huge fuss if he can smell garlic cooking..but I use it more often than he knows (and he really enjoys results and has extra helpings)
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Post by kerouac2 on Jul 25, 2022 14:44:53 GMT
I'll be concocting some sort of salad thing tonight. So far I have cooked and cooled the last of my baby octopus tentacles and also the last of my box of bulgur along with a few split peas. I will be chopping some garlic and celery and red onion and tomato and curly parsley, and then I'll see where it goes from there.
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Post by tod2 on Jul 25, 2022 15:24:06 GMT
It is freezing! Yesterday we had hot minestrone soup I made and froze several portions. Tonight Mr.Tod presented me with a lovely young cabbage, a small broccoli head, and a slightly bigger cauliflower. Tonight we will have a bit of all of them together with some of my green beans and a carrot or two from the store. The carbs will be samp(hominy) and beans I also made yesterday - The main protein is roasted lamb ribs that cooked in red wine stock cube and a ton of herbs.
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