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Post by tod2 on Jun 13, 2023 14:44:37 GMT
It looks wonderful Kerouac! That could be served up in any 5 star joint.
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Post by tod2 on Jun 13, 2023 15:00:36 GMT
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Post by kerouac2 on Jun 13, 2023 15:11:54 GMT
Some chicken thighs are awaiting my verdict on their fate tonight.
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Post by whatagain on Jun 13, 2023 15:18:28 GMT
Hum. Bobo rue looks good Yesterday I made pitas. Bought the lamb marinated pita meat some white cabbage added corn and bought the pita bread.
Difficulty lies in putting it all in the bread.
Tonight probably a McDo.
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Post by bjd on Jun 13, 2023 15:36:42 GMT
I bookmarked that bobotie recipe -- it does look good.
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Post by lugg on Jun 17, 2023 20:07:22 GMT
I am using up what I have and made a salad of radish, several greens, strawberries marinated in balsamic and beansprouts - it sounds odd but I have hopes that it will cut through and complement some belly pork that I was gifted which I have cooked with chillies etc .
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Post by bixaorellana on Jun 17, 2023 22:58:24 GMT
Not odd ~ brilliant. I love the idea of the balsamic-marinated strawberries as a foil to the sharpness & crunch of the radish & then the sprouts and greens to tie it all together. The pork sounds fabulous, too.
Humid heatwave here, so I'll be having cold food for supper. Already have a green papaya salad in the fridge, & am thinking of cucumber slices on the side and some salty fresh cheese.
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Post by tod2 on Jun 21, 2023 16:03:53 GMT
A very thin rib-eye steak for Mr.Tod and a pork chop for me with 4 different vegetable. Tomorrow a sliced ribeye and the other pork chop in a stir-fry.
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Post by kerouac2 on Jun 29, 2023 17:34:07 GMT
I have given vegetarian steaks a chance many times over the years. They were generally ghastly, but the ones I bought today were excellent. The texture, the flavour, the visual aspect. They have really made tremendous progress in a very short time.
Nevertheless, I am a bit worried about all of the additives and artificial flavours that must be used to get this result.
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Post by cheerypeabrain on Jun 29, 2023 19:18:17 GMT
Yesterday I made lasagna which was LUSH. To reduce the fat and calorie content instead of making a béchamel sauce I whipped up 300g natural greek yogurt (low fat) with 2 eggs and some nutmeg...poured that on the top with lots of low fat mature cheddar. I made enough for 2 days but Jeffers ate 3/4 of it *sigh*
So today I cut celeriac, carrot, leek, courgette, broccoli, baby corn and peppers and doused them with balsamic vinegar...added black pepper and oregano, sprayed with oil and baked...served with chicken breast that I'd marinated in low fat natural yogurt, chilli powder, cumin, sweet paprika, grated ginger and clove of garlic then wrapped in foil and baked. No measurements (Bung-It-In School of Cookery).
It was also lush but Jeff wasn't keen so he had fish and chips. All the more for me.
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Post by cheerypeabrain on Jun 30, 2023 12:33:58 GMT
It's cooler today so I've got my slow cooker out, beef hot pot. Yum.
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Post by bixaorellana on Jun 30, 2023 14:20:40 GMT
I may be forced to move in with you.
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Post by tod2 on Jun 30, 2023 14:57:10 GMT
Dinner tonight is a mystery. We are going off to a fundraiser for Hospice. Besides all the wine, beer and spirits we are given to taste, they supply each person with a picnic box. Hope the caterers have been hard at it! I'm starving.
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Post by kerouac2 on Jun 30, 2023 15:22:10 GMT
I'm having a fresh salmon fillet with a salad tonight.
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Post by htmb on Jun 30, 2023 16:56:32 GMT
That is the very same thing I have planned for tonight.
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Post by tod2 on Jul 3, 2023 13:16:47 GMT
I'm having a fresh salmon fillet with a salad tonight. Do you have a preference as to what salmon you buy? I am presuming it is not Scottish salmon. Here we are offered Norwegian salmon or local Salmon Trout. Never any other kind. I go for the trout.
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Post by kerouac2 on Jul 3, 2023 13:52:58 GMT
I confess that I don't pay too much attention to the origin of the salmon.
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Post by whatagain on Jul 4, 2023 15:10:18 GMT
I pay more attention to wild vs raised (? Cultivate..) salmon.
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Post by kerouac2 on Jul 4, 2023 15:26:14 GMT
Tonight, I am making "rougaille saucisse" which is a dish from Réunion. I am expecting to cry because I will use more bird chillies than the recipe calls for.
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Post by bixaorellana on Jul 4, 2023 15:48:07 GMT
Supper last night was the same thing I had for lunch -- young cushaw stuffed with "mutton". The ersatz mutton was tvp flavored with my tragically depleted hoard of mutton bouillon cubes and mixed with an egg, some goat cheese, onion, garlic, oregano, & a little panko. It was topped with a little more panko & goat cheese, drizzled with olive oil, then baked in the electric oven.
I have to say that it was really delicious.
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Post by fumobici on Jul 5, 2023 0:30:17 GMT
I pay more attention to wild vs raised (? Cultivate..) salmon. It's an important distinction in a culinary sense. Wild salmon is difficult to get in the EU in my experience.
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Post by cheerypeabrain on Jul 6, 2023 19:46:20 GMT
I made lamb biryani for dinner tonight..the toughest part was cooking the onions as I usually use lots of butter and cook them for AGES until they're soft and gorgeous and golden. Intead I had to use a splash of water to stop them sticking (only used 1 tbspn oil).
It was very nice...altho not quite there yet...
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Post by whatagain on Jul 6, 2023 19:50:17 GMT
Am eating at a restaurant. Veal with mushroom and now pêche Melba.
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Post by kerouac2 on Jul 8, 2023 11:13:39 GMT
sliced Peking duck salad
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Post by whatagain on Jul 8, 2023 18:19:51 GMT
BBQ stuff but a la plancha. Mushrooms beef brochette and sausages. Cold carrots 🥕 and semoule.
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Post by cheerypeabrain on Jul 8, 2023 18:44:14 GMT
Last night we finished off the lamb biryani. It was much nicer than the night before for some reason. This evening we've just had baked potatoes with cheese, coleslaw and salad.
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Post by bixaorellana on Jul 9, 2023 0:37:07 GMT
The Peabrain family eats well! Shortly I will be enjoying a stirfry of carrots, red poblano pepper, zucchini, radishes, and pork tongue accompanied by bulgur.
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Post by kerouac2 on Jul 17, 2023 20:02:59 GMT
Thai cashew chicken is god's gift to mankind, even when I make it.
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Post by kerouac2 on Jul 20, 2023 18:45:46 GMT
I put spare ribs with spicy barbecue sauce in the oven. They were good, but they will never be as good as being able to really barbecue them.
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Post by lugg on Jul 22, 2023 20:11:29 GMT
Yummy to all the above. I am having a really filthy dinner - I have been so good for a week or so but now I am looking forward to a burger with onions and blue cheese , avocado * (to make it slightly healthy) and halloumi fries . With a large glass of fizz .
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