View Full Version : OK, What's For Lunch or Tea Today?
Salmon steaks, rubbed with pink Himalayan salt, a little paprika and cumin and oven baked. Served with boiled potatoes, green beans, asparagus, leeks and brocolli, and an onion, ginger, tomatoe and leek compot.
Sorry no pics - anyway they wouldn't have told you how it tasted. ;)
That, sir, is not the point. No pictures shown elsewhere on the forum of hi-fi equipment will tell you how it sounds, but that doesn't invalidate the purpose for posting them!:ner:
It's a community, we SHARE things with each other, including on this thread, pictures of our food.... So next time, get yer camera out (as you did earlier), especially as you no longer have any excuses about Photobucket!:D
;)
Marco.
Salmon steaks, rubbed with pink Himalayan salt, a little paprika and cumin and oven baked. Served with boiled potatoes, green beans, asparagus, leeks and brocolli, and an onion, ginger, tomatoe and leek compot.
Sorry no pics - anyway they wouldn't have told you how it tasted. ;)Like the sound of the salmon. I love salmon. Not tried cumin tho
It wasn't especially photogenic, though it was delicious (Happy's vedict - and she's an icthiophage). Well I would say that - I did the cooking!
Like the sound of the salmon. I love salmon. Not tried cumin tho
We love salmon and often buy a whole one, which amounts to four meals for the two of us.
icthiophage? New one on me
It's me being a bit of a "show off", and one who delights in neologisms. An ichthyophage is a fish eater. Would you prefer piscivore?
It wasn't especially photogenic, though...
It doesn't have to be photogenic. Most of the food posted here isn't especially so, aside from Geoff's. His always consistently looks good, partly due to his photography skills!;)
However, this isn't a photography competition... It's about sharing pictures of our mutual interests, in this case food. Next time, please just put the food on the plate, snap it and post it. That's all I did earlier. I didn't labour over it.
I assure you that your efforts will be appreciated by the folks who enjoy reading this thread:cool:
Marco.
Did a bit of shopping yesterday - bought some new tea towels and some lemon soap. Should I have posted a picture of them? :lol:
Well anyway, just for you Marco, here is what we eat yesterday:
https://i.postimg.cc/g04xzDtr/001.jpg
Lamb's kidneys cooked in their own fat, with a sherry, onion, tomatoe and red kidney bean sauce. Served with basmati rice, carrots, brocolli and a little spinach.
Accompanied with the rest of the 2017 Chateau Le Bonalguet, Bordeaux.
https://www.laithwaites.co.uk/images/uk/en/law/product/2901116b.png
Plain vanilla yoghurt for dessert.
(No more foodie pics for at least a week, as we're decamping to Happy's place in London.)
I just LURVES the cosy lighting and overall '70s vibe'!:D
So, when you can, keep them coming.... Looks like a decent wine, too:)
Marco.
Wondering how Del has any time to even go to work with the mouth watering dishes she cooks - looks fabulous as usual and great that you had a lovely time with your Dad. [emoji846]
Lol - cheers, mate. He often comes round for Sunday lunch, as he only lives 5 mins away, and we enjoy spoiling him. He's 86 now, so it's the old 'making nice memories' thing, which you know all about.
Del's always been used to cooking. She's been doing it since she was 8 years old, when her parents put her in charge of making sauces, and consequently was doing full Sunday roasts, with all the 'trimmings' , by the time she was 10! It's how she was brought up [in German families, which is the same in Italian ones - the kitchen is the heart of the home], and so has always enjoyed cooking:)
A lot if it's in the preparation, and she's a fast worker and very organised. What I forgot to photograph, and may do do tomorrow as there's still some left, was the starter, which was homemade curried parsnip. celery and apple soup, served with Italian flatbreads. That was pretty yummy...
When she retires (within the next couple of years, max) we're thinking of turning our large garage into a pop-up restaurant. Do you think it could work?
Marco.
rmcin626
13-10-2019, 10:16
Pop-up restaurant, like the idea of that.
Sounds good! Bit of fun, make a few quid (hopefully) without having to make too much of an investment - smart idea!
Yup, it shouldn't cost too much, as we'd already planned on turning the garage into a big dining room. Once we clear out all the crap we've accumulated over the years and either Free-cycle it, take it to the charity shop, and/or do a big car boot sale, and decorate, there'd be room for a large table, which would easily accommodate a dozen people, if not more.
That was our main project for next year anyway, so once that's done, it wouldn't take much to turn it into a pop-up restaurant, especially given that the [well-equipped] kitchen is right next door! Plus, the boiler for the central heating's in the garage too, so putting a couple of radiators in would be relatively simple - and there's parking on our grounds for around 10 cars:)
We'd probably open it up as a restaurant, say two or three times a week, and with fairly low-overheads, should be able to earn enough to pay all our household bills and running costs for the cars, so that it doesn't eat into our savings (which we want to keep for travelling and trips abroad) - and most importantly, it would be a bit of fun that we'd both enjoy. The vegan thing's big now too, and with Del being veggie, she'd be able to capitalise on that.
I'd handle the drinks and entertain the guests, as I'm good at that lol, and Del would do the cooking. We'd be concentrating on simple, traditional and authentic British and Italian dishes, with much of the produce (other than meat or fish) sourced from our garden - as a big vegetable patch and a chicken run, is also in next year's plans!:cool:
Marco.
rmcin626
13-10-2019, 11:40
Would you come?:)
Marco.
Yes
http://cache.reelz.com/assets/content/general/hotshots_cluckable_chicken.jpg
rmcin626
13-10-2019, 11:43
Yup, it shouldn't cost too much, as we'd already planned on turning the garage into a big dining room. Once we clear out all the crap we've accumulated over the years and either Free-cycle it, take it to the charity shop, and/or do a big car boot sale, and decorate it, there'd be room for a large table, which would easily accommodate a dozen people.
That was our main project for next year anyway, so once that's done, it wouldn't take much to turn it into a pop-up restaurant, especially given that the kitchen is right next door! Plus, the boiler's in there too, for the central heating, so putting a couple of radiators in, would be relatively simple - and there's parking on our grounds for around 10 cars:)
We'd probably open it up as a restaurant, say two or three times a week, and with fairly low-overheads, should be able to earn enough to pay all our household bills and running costs for the cars, so that it doesn't eat into our savings (which we want to keep for travelling and trips abroad) - and most importantly, it would be a bit of fun that we'd both enjoy. The vegan thing's big now too, and with Del being veggie, she'd be able to capitalise on that.
I'd handle the drinks and entertain the guests, as I'm good at that lol, and Del would do the cooking. We'd be concentrating on simple, traditional and authentic British and Italian dishes, with much of the produce (other than meat or fish) sourced from our garden - as a big vegetable patch and a chicken run, is also in next year's plans!:cool:
Marco.
Sounds like a definite plan Marco
http://cache.reelz.com/assets/content/general/hotshots_cluckable_chicken.jpg
Lol - no, they'd be kept purely for eggs!
Marco.
Sounds like a definite plan Marco
Cool - you'll be first on our guests list.
What Del's looking forward to having the time for is making her own fresh pasta, using eggs from our own hens, as there's nothing like it!
Just imagine sitting down to some homemade spinach and ricotta tortellini, tagliatelle or macaroni, with homemade ragu or tomato sauce, all made from scratch using the freshest and best quality ingredients, or a perfectly charcoal-grilled T-bone steak, with all the accompaniments, washed down with quality, attractively-priced carafes of house wine!:cool:
Plus, during the summer months, we could put tables out on the lawn and tie it in with some live music from local bands, as the front garden's big enough for even putting up a marquee.
Marco.
Used to make my own too at one time, and yes you can taste difference from bought fresh stuff
I'll get you to do the coffee and flirt with the ladies!:D
Marco.
I'll get you to do the coffee and flirt with the ladies!:D
Marco.
scare the b'jesus out of them more like:eek:
Haha... You could deliver the house 'coffee surprise', on a silver platter supported by your middle leg!:eyebrows:
Marco.
Haha... You could deliver the house 'coffee surprise', on a silver platter supported by your middle leg!:eyebrows:
Marco.
it would get spilled then;)
This was a total surprise. I defrosted 400ml of chicken stock I made (see quite away above this), added some extra miso and soy, and the veg I wanted to use up. I also had half a packet of Tilda Peri Peri rice left open so I threw that it.
Then chucked some toasted black and white sesame seeds on top. A good quantity since it's delicious.
It came out as outstanding. Better than most of the ITSU recipes. A great big flook. Nice when that happens:)
Marco I just couldn't be arsed to talk about French etc food when tired on a Thursday night. If I seem reluctant to discuss something, back off. That's what I do when I sense the same from other people.
https://uploads.tapatalk-cdn.com/20191013/da216d08916ba957b719ed94d46ae3f2.jpg
Marco I just couldn't be arsed to talk about French etc food when tired on a Thursday night. If I seem reluctant to discuss something, back off. That's what I do when I sense the same from other people.
Jeez, you couldn't leave it alone, could you?:doh:
I already said it was water under the bridge and didn't matter, but you still had to try and have the last word! Now you've pissed me off, so I hope you're happy... Don't ever TELL me what to do, Justin. I'll do as *I* see fit, and if you don't like it, then tough titty!
Who on earth do you think you're talking to? You can ASK me politely to do something, and I will probably oblige, but never *ever* TELL me, or you and I will fall out, big time.
Marco.
Jeez, you couldn't leave it alone, could you?:doh:
I already said it was water under the bridge and didn't matter, but you still had to try and have the last word! Now you've pissed me off, so I hope you're happy... Don't ever TELL me what to do, Justin. I'll do as *I* see fit, and if you don't like it, then tough titty!
Who on earth do you think you're talking to? You can ASK me politely to do something, and I will probably oblige, but never *ever* TELL me, or you and I will fall out, big time.
Marco.Well I missed that post Marco. What number is it?
Pistols at dawn.
:)
Cheer up that's just a cross (pun intended) issue.
The post in question (5981):
https://theartofsound.net/forum/showthread.php?52885-OK-What-s-For-Lunch-or-Tea-Today&p=1129551#post1129551
I think it's you who needs to "cheer up", not me. I was in a perfectly good mood, as you'll have seen, discussing the possibility of opening a pop-up restaurant, before you came in and rudely barked your demand.
Marco.
The post in question (5981):
https://theartofsound.net/forum/showthread.php?52885-OK-What-s-For-Lunch-or-Tea-Today&p=1129551#post1129551
I think it's you who needs to "cheer up", not me. I was in a perfectly good mood, as you'll have seen, discussing the possibility of opening a pop-up restaurant, before you came in and rudely barked your demand.
Marco.Well given I missed #5981 I think all is in order.
Restore your good mood. There's no solid reason for being pissed.
Restore your good mood.
Is that another order?;)
Next time pay attention!:ner:
Marco.
Soup starter from yesterday's lunch I mentioned and forgot to post yesterday, so this is the leftovers.... Homemade curried parsnip, apple and celery soup, topped with paprika and fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q90/924/kxB8UM.jpg https://imagizer.imageshack.com/v2/1024x768q90/922/xfwpH6.jpg
Was really tasty!:cool:
Marco.
Soup starter from yesterday's lunch I mentioned and forgot to post yesterday, so this is the leftovers.... Homemade curried parsnip, apple and celery soup, topped with paprika and fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q90/924/kxB8UM.jpg https://imagizer.imageshack.com/v2/1024x768q90/922/xfwpH6.jpg
Was really tasty!:cool:
Marco.
that does sound like my cuppa soup :eek:
was it seived or just pureed
Del replies.... "No, I just pureed it - *well*...!"
If you'd like the recipe mate, just shout:cool:
Marco.
Del replies.... "No, I just pureed it - *well*...!"
If you'd like the recipe mate, just shout:cool:
Marco.
yup wouldnt mind, but no rush..
Okies, I'll sort it later:)
Anyway, here are the rest of the leftovers (roast lamb and veg, plus the 'sformato', vegetable flan), but this time I had bit more time to photograph it:
https://imagizer.imageshack.com/v2/1024x768q90/923/FbndFA.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/j24xOz.jpg
Ignore the tin of Nescafe, sitting in my 'drinks station'... That's just for visiting plebs who don't like real coffee!:D
Marco.
the vegie burger/bread thing looks interesting too:)
Yeah, you mean the Sformato/flan... It's an old and very traditional Italian peasant vegetable dish. For details, see here: https://www.thespruceeats.com/how-to-make-a-spinach-sformato-2019091
That's the 'fancier' version that posh Italian restaurants sometimes serve, but the roots of the dish are much less pretentious!
Marco.
good.. a fair bit of work for me tho, but i might give it a go
sweet n sour chicken fried rice tonight... looking forward to it
good.. a fair bit of work for me tho, but i might give it a go
I'll ask Del for details of her version. It's much simpler and just as tasty!
What pisses me off are 'posh restaurants' cashing in on Italian peasant dishes, which back in the day were eaten by families with hardly two pennies to rub together [as making a sformato would've used up all the leftover veg and stale bread, for the breadcrumbs], and turning them into the latest 'trendy cuisine', with an appropriately exorbitant price tag!...:doh:
It was the same when Polenta, and Bruschetta [pronounced by the uninitiated as 'Brushetta', instead of ''Bruskaeta'] were fashionable!:rolleyes:
Anyway, I digress... Here's the soup recipe, mate:
Curried Parsnip, Celery and Apple Soup
Ingredients:
1 Large onion.
1 Stick of celery.
1 apple (Pink Lady is good) - peeled and cored.
4 Parsnips (more if small).
Medium curry powder.
Stock [veg or chicken], plus milk or cream - or a combination of the three.
Salt, for seasoning.
Coriander and paprika to garnish
Method:
!) Chop the onion, celery and apple. Sautée in butter until translucent and soft.
2) Peel and chop the parsnips, and add to pan with onion mix.
3) Add a cup (or so) of water - enough to allow parsnips to steam without burning on the bottom.
4) Steam gently until cooked right through and soft.
5) Blitz mixture until it becomes a fine puree (you might need to add a bit of water if too thick)
6) Loosen with stock, milk and/or cream - or a combination of all three (or water and milk and/or cream), depending on your tastes.
7) Add curry powder to your own taste, so you can make it as mild or hot as you like.
8) Add salt to taste.
Serve and enjoy!
Marco.
Looks goodhttps://uploads.tapatalk-cdn.com/20191013/fa19fcca9ad136687915446b98d1885a.jpg
I'll ask Del for details of her version. It's much simpler and just as tasty!
What pisses me off are 'posh restaurants' cashing in on Italian peasant dishes, which back in the day were eaten by families with hardly two pennies to rub together [as it would've used up all the leftover veg and stale bread, for the breadcrumbs], and turning them into 'gourmet cuisine'...:doh:
It was the same when Polenta and Bruschetta [pronounced by the uninitiated as 'Brushetta'] were fashionable!:rolleyes:
Anyway, I digress... Here's the soup recipe, mate:
Curried Parsnip Soup
Ingredients:
1 Large onion.
1 Stick of celery.
1 apple (Pink Ladies are good) - peeled and cored.
4 Parsnips (more if small).
Medium curry powder.
Stock [veg or chicken], plus milk or cream - or a combination of the three.
Salt, for seasoning.
Coriander and paprika to garnish
Method:
!) Chop the onion, celery and apple. Sautée in butter until translucent and soft.
2) Peel and chop the parsnips, and add to pan with onion mix.
3) Add a cup (or so) of water - enough to allow parsnips to steam without burning on the bottom.
4) Steam gently until cooked right through and soft.
5) Blitz mixture until it becomes a fine puree (you might need to add a bit of water if too thick)
6) Loosen with stock, milk and/or cream - or a combination of all three (or water and milk and/or cream), depending on your tastes.
7) Add curry powder to your own taste, so you can make it as mild or hot as you like.
8) Add salt to taste.
Serve and enjoy!
Marco.
cheers
Looks goodhttps://uploads.tapatalk-cdn.com/20191013/fa19fcca9ad136687915446b98d1885a.jpgIt does!
Here's mine. Not what I planned, but it hit the spot.
https://uploads.tapatalk-cdn.com/20191013/2101ed3d01c89993f102685ef13af318.jpghttps://uploads.tapatalk-cdn.com/20191013/4999e3033eaad66adb78401550166a55.jpghttps://uploads.tapatalk-cdn.com/20191013/2abf63a352a71002f3e50a770b2d8a75.jpg
One of my favourite cheeses - very creamy and 'buttery'.
Marco.
Waitrose tax was only 20p more than Sainsbury's. It is exactly the same, though, I would say.
When it gets softer it is even better. A week in the fridge does it.
ask a silly question - you bet I would :)
Would you come?:)
Marco.
ask a silly question - you bet I would :)
a bit far for me:D
InThe Sticks
13-10-2019, 18:34
What Del's looking forward to having the time for is making her own fresh pasta, using eggs from our own hens, as there's nothing like it!
Marco.
Correct, there isn’t!
I occasionally make ravioli etc from scratch with fresh eggs from my hens and whatever i have kicking around for the filling. Best thing is that you can use pretty much anything and it’s fun to experiment.
It’s bit of a faff making the dough, so i ended up using my bread machine to take the effort out of it and this to shape and fill the ravioli.
https://i.imgur.com/zUiPoRn.jpg
I’ve got an attachment on my pasta machine that is supposed to fill and cut the ravioli, but it went in the bin after the first use.
I’ll post some pics next time i make some.
Also if one has the room, i couldn't recommend owning chickens highly enough. Delightful and amusing creatures, that and they eat all leftover food and scraps, so are almost free to own.
All noted, Jon (it's really Dave though, isn't it?)
Yup, if you're making pasta, then the quality of the eggs used, and their freshness, is a big factor. Of course, using the right flour too is vitally important. We're certainly looking forward to having our own chickens, and like you we've got plenty of room for them to roam around:)
Any tips, in terms of how many to get to start off with? We're not looking to have loads, just enough to provide us with a regular supply of fresh eggs and ensure that they're happy and in the right environment. Indeed, any useful info or advice you could impart would be much appreciated:cool:
Marco.
Cottage Pie todayhttps://uploads.tapatalk-cdn.com/20191014/60d4f89c68e146b088555d2273ac86a5.jpg
Ordered a fish supper in tonight. too sore to go to shop after postal duties or thats my excuse:eyebrows:
Special fish n chips with a couple of cheese and jalipino dippershttps://uploads.tapatalk-cdn.com/20191014/1a7a5ef3827b347e8c2c1e7b0054e1ab.jpg
walpurgis
14-10-2019, 15:52
You've got me thinking about fish now. I'll have to rummage in the freezer. :)
Pepperamip
14-10-2019, 17:48
How about this strange concoction. https://uploads.tapatalk-cdn.com/20191014/a6ee23560a23cb6d77ea0d0ea851f61f.jpg
Sent from my CLT-L09 using Tapatalk
Mushroom & Asparagus Pieminister satisfying the current Pieminister craze.
https://uploads.tapatalk-cdn.com/20191014/a270d670b0094d09fd8834b75d4a3724.jpg
How about this strange concoction. https://uploads.tapatalk-cdn.com/20191014/a6ee23560a23cb6d77ea0d0ea851f61f.jpg
Sent from my CLT-L09 using TapatalkGotta eat wot yer got sometimes?
Special fish n chips with a couple of cheese and jalipino dippershttps://uploads.tapatalk-cdn.com/20191014/1a7a5ef3827b347e8c2c1e7b0054e1ab.jpgThat fish looks like a beheaded woman with big buttocks and short, fat legs.
Are you sure it wasn't? Did she taste good all battered up like that?
InThe Sticks
14-10-2019, 19:26
All noted, Jon (it's really Dave though, isn't it?)
Any tips, in terms of how many to get to start off with? We're not looking to have loads, just enough to provide us with a regular supply of fresh eggs and ensure that they're happy and in the right environment. Indeed, any useful info or advice you could impart would be much appreciated:cool:
Marco.
Nope.
Imo, first thing to consider is the sheer amount of destruction they’ll cause, they love to scratch around and dig whilst bug hunting, so say goodbye to any flower beds if they go near them.
You can see here how muddy things get at this time of year..
(Pics were taken this afternoon)
https://i.imgur.com/KcDxGJc.jpg
Food is cheap( if you buy in bulk) and easy..
Corn, mash, pellets and oyster shell grit, spare veggies from the garden + any of my food leftovers. They love a rare treat of spaghetti as they seem to think it’s worms.
Most of that lot needs to be kept in a sealed box if in a shed or you’ll have a infestation of mice and rats in no time. I speak from experience!
Also mite powder is a good idea and something i’ve recently started to use as i don’t want the little buggers on my birds.
https://i.imgur.com/rk7lSge.jpg
Their home doesn’t need to be pretty, mine certainly isn’t!
But as long as they have somewhere to roost during the day and sleep at night and nesting boxes then they’ll be happy chooks..
https://i.imgur.com/FsYtr6j.jpg
They have a separate area to sleep in between that and the nesting boxes on the outside.
https://i.imgur.com/fOZNpnf.jpg
As for how many chickens..
I’ve got six and that provides me and my parents etc with more than enough fresh eggs, although this time of year the laying drops off to sometimes only one or two a day. But the pleasure of keeping them more than makes up for it :)
If they’re just for you and Del, then four would be a good number imo, but if you want more then get more to start with and don’t add to the flock at a later date. With chickens there is a “pecking order” and if you add to an established flock the order will to change which means all kinds of fighting and bullying. Not good.
Sorry if that was a bit long winded, but one did ask.
Minced beef and onion pie and mash https://uploads.tapatalk-cdn.com/20191015/9f773ad9d87271755380456c04af2169.jpg
Cant beat a good pie - but I would say that coming from Wiggin ha ha
Minced beef and onion pie and mash https://uploads.tapatalk-cdn.com/20191015/9f773ad9d87271755380456c04af2169.jpg
Lawrence001
15-10-2019, 17:07
Where's your veg, 5 a day and all that? Oh of course, the onions [emoji38]
Sent from my POT-LX1 using Tapatalk
Yet another in my Asian exploration fetish.
Simple Wagamama recipe in my new ramen bowl.
Hot and sour beef ramen. Very easy indeed. Very nice, too.https://uploads.tapatalk-cdn.com/20191015/efc3323239f512d989a932141bf2ba63.jpg
Minced beef and onion pie and mash https://uploads.tapatalk-cdn.com/20191015/9f773ad9d87271755380456c04af2169.jpg
Needs liquor me old china
Tonight tortellini
https://uploads.tapatalk-cdn.com/20191015/d6692beebb433e8d66b85e7aea8f2517.jpg
Pepperamip
15-10-2019, 21:02
Yet another in my Asian exploration fetish.
Simple Wagamama recipe in my new ramen bowl.
Hot and sour beef ramen. Very easy indeed. Very nice, too.https://uploads.tapatalk-cdn.com/20191015/efc3323239f512d989a932141bf2ba63.jpgThese chinese dishes you rustle up look lovely. Do they come in packages?
Sent from my CLT-L09 using Tapatalk
Nope gotta make them.
They are quickish to make generally. The secret is basically the stock. If you pre make 3 litres and freeze it you can just toss frozen blocks straight in a pan. The base stock gets modded by adding extra flavours like rice vinegar to give the sour element in this one. That also had sesame oil and extra soy sauce.
You have to source all the ingredients but Waitrose and Sainsbury's have nearly everything between them.
Nope.
Imo, first thing to consider is the sheer amount of destruction they’ll cause, they love to scratch around and dig whilst bug hunting, so say goodbye to any flower beds if they go near them.
You can see here how muddy things get at this time of year..
(Pics were taken this afternoon)
https://i.imgur.com/KcDxGJc.jpg
Food is cheap( if you buy in bulk) and easy..
Corn, mash, pellets and oyster shell grit, spare veggies from the garden + any of my food leftovers. They love a rare treat of spaghetti as they seem to think it’s worms.
Most of that lot needs to be kept in a sealed box if in a shed or you’ll have a infestation of mice and rats in no time. I speak from experience!
Also mite powder is a good idea and something i’ve recently started to use as i don’t want the little buggers on my birds.
https://i.imgur.com/rk7lSge.jpg
Their home doesn’t need to be pretty, mine certainly isn’t!
But as long as they have somewhere to roost during the day and sleep at night and nesting boxes then they’ll be happy chooks..
https://i.imgur.com/FsYtr6j.jpg
They have a separate area to sleep in between that and the nesting boxes on the outside.
https://i.imgur.com/fOZNpnf.jpg
As for how many chickens..
I’ve got six and that provides me and my parents etc with more than enough fresh eggs, although this time of year the laying drops off to sometimes only one or two a day. But the pleasure of keeping them more than makes up for it :)
If they’re just for you and Del, then four would be a good number imo, but if you want more then get more to start with and don’t add to the flock at a later date. With chickens there is a “pecking order” and if you add to an established flock the order will to change which means all kinds of fighting and bullying. Not good.
Sorry if that was a bit long winded, but one did ask.
Cheers, 'Jon' - so if it wasn't Dave, what is your real first name? You did mention it once, and so I'd be obliged if you put it on your profile:)
Anyway, all points noted. Not longwinded at all, I appreciate the detail, as all the info you've given will be taken into account when we get our chickens. Any tips on the best place to get them from?
Marco.
Ramen addiction series continues with remains of hot and sour beef as above but with ramen eggs and mushrooms cooked in the egg marinade liquor. This time with Amoy straight to wok noodles.
At home with a stinking cold this was uplifting to a limited degree.
https://uploads.tapatalk-cdn.com/20191017/c720e57d002f5a6b7cc4f83bf5a1934d.jpg
Hope you get over your cold soon, dude. Hot toddy, later!;)
Marco.
mightymonoped
17-10-2019, 18:12
Baked figs, feta, balsamic & honey.
Drizzled with good olive oil.
Holy Crapinola! That was good! Surprisingly light and a great balance of flavours.
https://uploads.tapatalk-cdn.com/20191017/72e990983f56386ae7a624c712446868.jpg
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Hope you get over your cold soon, dude. Hot toddy, later!;)
Marco.Wife's just come in with Lucozade which I always like when ill.
Odd cold. Quite mild for the first two days and then bang! - really bad.
mightymonoped
17-10-2019, 18:35
Second course - Casarecce with tomato and ricotta forte.
https://uploads.tapatalk-cdn.com/20191017/ead7230e90144f3221a34a4c28849ac3.jpg
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Salmon fish cakes and new potatoes. https://uploads.tapatalk-cdn.com/20191018/813eb4a834b79d3815256aaea8b32619.jpg
Steak chianti, doughballs and baby potatoes
https://uploads.tapatalk-cdn.com/20191018/7aeb1cc87b8bf34d4b778eb50def2c54.jpg
that was terrific
rmcin626
18-10-2019, 18:53
Steak chianti, doughballs and baby potatoes
https://uploads.tapatalk-cdn.com/20191018/7aeb1cc87b8bf34d4b778eb50def2c54.jpg
that was terrific
Dough balls not had them in years, my mum used to make great ones.
Chops
https://uploads.tapatalk-cdn.com/20191018/3817e5a41c00d4513a9b3add63a19537.jpg
InThe Sticks
18-10-2019, 19:19
Cheers, 'Jon' - so if it wasn't Dave, what is your real first name? You did mention it once, and so I'd be obliged if you put it on your profile:)
Anyway, all points noted. Not longwinded at all, I appreciate the detail, as all the info you've given will be taken into account when we get our chickens. Any tips on the best place to get them from?
Marco.
Jon is my real name and short of posting a pic of my passport or driving license i don’t know what else i can do to prove it.
I joined here with “Gary” as my name as it’s whats most people call me (nickname). I explained it in an earlier post as to why. I’ve no idea where you’ve got “Dave” from.
Anyway, back to birds, these people are apparently good “if” you want to rehome a previously caged hen and give it the life it deserves.
https://www.bhwt.org.uk/topics/your-stories/
And they have a collection point close to you..
https://i.imgur.com/Ip9T7u5.jpg
That, and it’s a brilliant site for advice (far better than i could ever give!).
Other than that, there are plenty of breeders around if you want some “fancy” hens that will yield eggs.
That said, a few of mine were rescue birds and were in a horrible state when i was gifted them by my parents as a moving in present.
At first they were terrified just seeing the sky never mind anything else but seeing them grow their feathers back and gradually getting used to the sort of environment they should be living in was a monumentally satisfying feeling, not to mention the tasty eggs they give.
It’s a win for them and a imo a win for anyone saving them from a pointless slaughter.
And also, just for fun, the site i listed has a "Hen of the month" feature, which if i didn't own any would sound ridiculous and almost like a page 3 kinda thing, but is actually kinda cool.
mightymonoped
18-10-2019, 19:59
10 hour slow-cooked Brisket curry with brown basmati rice.
https://uploads.tapatalk-cdn.com/20191018/9b9a658da90b40c75e02d3dda27c696b.jpg
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Your dinners look great Grant, but a little concerned about your lack of 5 a day mate... (Albeit I can't talk, even counting the grapes in the wine I struggle with 2 a day! :lol:)
Hope you feel better soon Justin. Great looking dinner there Tony! Roy's looked good too. Not letting my wife see your posts Jon - she has ideas about chickens!
Hope you feel better soon Justin. Great looking dinner there Tony! Roy's looked good too. Not letting my wife see your posts Jon - she has ideas about chickens!
I trust it's polite?:D
;)
Marco.
I trust it's polite?:D
;)
Marco.
She mentioned something about a cock - I assumed she was talking about a male chicken but you’ve got me wondering now... :scratch: :lol:
Coq au Vin ... dipping your cock in her wine:lol:
Tut, tut - the dirty minds on here, as if I was thinking of that!:rolleyes::eyebrows:
Moi is shy and innocent......
I wonder if there's a 'jugged cock' recipe, along the lines of jugged hare? Then you could wrap her jugs around your cock, and enjoy the culinary equivalent of a diddy ride!:D
Marco.
Your dinners look great Grant, but a little concerned about your lack of 5 a day mate... (Albeit I can't talk, even counting the grapes in the wine I struggle with 2 a day! [emoji38])Only 2 meals a day lol
Today's lunch is pancetta Carbonara
Not good for me health wise but to hell with ithttps://uploads.tapatalk-cdn.com/20191019/70b889fb0aa4b32854f3987c7f233a6b.jpg
This is one of their best although lots of fat in ithttps://uploads.tapatalk-cdn.com/20191019/e288a1d7ad963b34cee6f5bc35fc38d5.jpg
Looks pretty decent, Granty, so enjoy!
However, I'm with Alex (and someone else who mentioned it recently), what the deal with you and VEG?:scratch:
As in, you don't seem to eat any! Why's that - don't you like vegetables? Even if it's because of the ball ache involved in preparing fresh veg, most of the bags of frozen stuff are pretty good and still contain the nutrients you need, so you cook it up and eat some portions of it along with your usual meat and potatoes.
But you're defo missing out, mate, on some vital vitamins and nutrients from vegetables. What about fruit too, do you eat that?:)
Marco.
Got a bag in fridge. Will be having it soon, with... summat lol. Its a markies special lol
Yup i do eat them, but often they are in a sauce.
But yes a lot of time the prep and wastage for one person isnt good. Also i have to eat a fairly low fibre diet now
Lol, no worries... Would be good next time to see pics of the veg you have (in a sauce or whatever) along with the rest of your food:)
Anyway, today's lunch... Armoniche [harmonicas] All' Uovo, from Aldi, with homemade tomato and fresh chilli sauce, using red chillies from my dad's greenhouse, and sprinkled with chopped garlic chives from our garden, and some freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/921/eDMhdv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/FYbTcd.jpg
...washed down with some excellent cloudy craft-cider, from Lidl. Lurvely!:cool:
Marco.
Thishttps://uploads.tapatalk-cdn.com/20191019/e7ca1483b65a03de0e695642fc054a4c.jpg
Lol, no worries... Would be good next time to see pics of the veg you have (in a sauce or whatever) along with the rest of your food:)
Anyway, today's lunch... Armoniche [harmonicas] All' Uovo, from Aldi, with homemade tomato and fresh chilli sauce, using red chillies from my dad's greenhouse, and sprinkled with chopped garlic chives from our garden, and some freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/921/eDMhdv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/FYbTcd.jpg
...washed down with some excellent cloudy craft-cider, from Lidl. Lurvely!:cool:
Marco.
hey, where's the veg ;)
Haha - veg with a plate of pasta? :nono:
You'll have noticed the 'odd veg', I'm sure, with the pics I've posted of my Sunday lunches!;)
Marco.
Thishttps://uploads.tapatalk-cdn.com/20191019/e7ca1483b65a03de0e695642fc054a4c.jpg
Excellent... So let's see some evidence of it on your plate in future!:ner:
:D
Marco.
That pasta looks great Marco.
Had some left over mash from Pieminister sessions.
Tossed in some tuna, fried onion and yellow pepper, and chopped jalepenos plus plenty of salt & pepper. Dipped in egg and panko and fried in groundnut.
TBH it made a right old mess. Did taste a lot better than it looks. Very hard to shallow fry panko well.
Just using up stuff, really.
https://uploads.tapatalk-cdn.com/20191019/36adb769e861f311ce96a0735b709ac6.jpg
It looks absolutely fine. Some foods you just can't make look 'sexy'. The important thing is that it was tasty, and that you're using up leftovers in a creative way, rather than simply chucking them in the bin, and that has to be admired:)
We do the same, and very little of our food goes into the recycle bin.
Marco.
look fine, although im not keen on tuna; prefer salmon.(typical of me to like the dear one)
just been to shop actually to refresh the fridge...its full again
look fine, although im not keen on tuna; prefer salmon.(typical of me to like the dear one)
just been to shop actually to refresh the fridge...its full againWith veg?:D;)
mightymonoped
19-10-2019, 15:35
Lol, no worries... Would be good next time to see pics of the veg you have (in a sauce or whatever) along with the rest of your food:)
Anyway, today's lunch... Armoniche [harmonicas] All' Uovo, from Aldi, with homemade tomato and fresh chilli sauce, using red chillies from my dad's greenhouse, and sprinkled with chopped garlic chives from our garden, and some freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/921/eDMhdv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/FYbTcd.jpg
...washed down with some excellent cloudy craft-cider, from Lidl. Lurvely!:cool:
Marco.
Lurvely indeed! [emoji4]
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With veg?:D;)
as usual its a mix mostly ready meals but one or 2... tatties are veg;)
Having chicken and leek pie with skinny chips, and some of those veg in a bag tonight(all M&S). most of it needs using today.
look fine, although im not keen on tuna; prefer salmon.(typical of me to like the dear one)
just been to shop actually to refresh the fridge...its full againFresh tuna is about the same and sometimes more expensive.
But if the antibiotics used to farm salmon don't get you the mercury in tuna will.
Can win. But you gotta eat.
I usually get wild salmon.
https://uploads.tapatalk-cdn.com/20191019/915fdbd6e988ea01a765afd47a227830.jpg
mightymonoped
19-10-2019, 16:22
Nothing gets wasted [emoji4]
10 hour Brisket Curry & Mango Chutney pasties [emoji13]
https://uploads.tapatalk-cdn.com/20191019/cdf54e9da370e01641b6c2570404a02c.jpg
https://uploads.tapatalk-cdn.com/20191019/5ae21fc4e935282fe0303c437d5c585f.jpg
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mightymonoped
19-10-2019, 16:47
You do a good pasty
Cheers Grant! [emoji4]
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mightymonoped
19-10-2019, 16:48
I usually get wild salmon.
https://uploads.tapatalk-cdn.com/20191019/915fdbd6e988ea01a765afd47a227830.jpg
Tasty!
Sent from my iPhone using Tapatalk
You do a good pasty
Tony does a good "everything" - fully expecting to see him on Master Chef or Bake Off in the future! :)
And your Pie, Chips and VEGETABLES looked good Grant!
I was feeling lazy tonight so we tried the "local" chippy (local being 15 minutes drive now we're in the sticks) and wasn't a patch on the one we were used to before we moved - but then they had won the best chippy in Suffolk at least a couple of times in the past few years so it was a tough act to follow. I had mushy peas so that's one vegetable today! :lol:
I usually get wild salmon.
https://uploads.tapatalk-cdn.com/20191019/915fdbd6e988ea01a765afd47a227830.jpgLooks brilliant. M&S Steak & Ale?
Nothing gets wasted [emoji4]
10 hour Brisket Curry & Mango Chutney pasties [emoji13]
https://uploads.tapatalk-cdn.com/20191019/cdf54e9da370e01641b6c2570404a02c.jpg
https://uploads.tapatalk-cdn.com/20191019/5ae21fc4e935282fe0303c437d5c585f.jpg
Sent from my iPhone using TapatalkThey're going to be great. But I expect you already know that;)
Looks brilliant. M&S Steak & Ale?Chicken and leek. Was better than the steak
InThe Sticks
19-10-2019, 20:06
https://i.imgur.com/A3mjEsB.jpg
Melt in the mouth lamb :)
Wow - those pasties look tremendous, Tony:drool: Granty, welcome to the land of veg!!:D Pie looked decent, too...
Talking of not wasting stuff... Got some bananas that are just a bit too ripe to eat on their own? Well, peel 'em, slice 'em up and flambeé them in rum, making a sauce with that and some melted butter and brown sugar - and serve:
https://imagizer.imageshack.com/v2/1024x768q90/923/3nnBzv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/2pABN3.jpg
...then top with a fresh sprig of mint! Often I have that with a ball of vanilla ice-cream on the side, but just the nanas tonight, and it was yumsters!:)
Marco.
https://i.imgur.com/A3mjEsB.jpg
Melt in the mouth lamb :)
I’m not really a lamb fan but that looks fantastic!
https://i.imgur.com/A3mjEsB.jpg
Melt in the mouth lamb :)
Perfectly cooked lamb there 'Jon' - and love the 'French trim' you've done to effectively create some 'lamb lollipops''!:thumbsup:
Are those Dauphinoise potatoes, top left? I also like how you've cooked the veg. I'm presuming steamed?:)
Should've made your own mint sauce, though!;)
Marco.
InThe Sticks
19-10-2019, 20:42
I always steam veggies, boiling just murders any goodness that was in them.
Totally agree... So were they Dauphinoise potatoes?:)
Marco.
InThe Sticks
19-10-2019, 20:57
Indeed they were, layer upon layer of double cream, milk, nutneg and Cheddar.
Nice one. Looks good:cool:
Marco.
Wow - those pasties look tremendous, Tony:drool: Granty, welcome to the land of veg!!:D Pie looked decent, too...
Talking of not wasting stuff... Got some bananas that are just a bit too ripe to eat on their own? Well, peel 'em, slice 'em up and flambeé them in rum, making a sauce with that and some melted butter and brown sugar - and serve:
https://imagizer.imageshack.com/v2/1024x768q90/923/3nnBzv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/2pABN3.jpg
...then top with a fresh sprig of mint! Often I have that with a ball of vanilla ice-cream on the side, but just the nanas tonight, and it was yumsters!:)
Marco.My neighbour makes banana cake. Or bread if you prefer. Think I prefer yours tho, but with a nice vanilla ice cream
Churz, it was delish... Like an alcoholic 'toffee sauce', which complimented the bananas really well. Next time though, I'll do it with some vanilla ice-cream, as it's a marriage made in heaven!:cool:
Marco.
mightymonoped
19-10-2019, 21:32
Lots of top quality nosh going on today gang! [emoji4][emoji106]
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The mind of man is bounded only by the universe
Best pacific salmon this
https://uploads.tapatalk-cdn.com/20191020/a3d1926a5ad592ebf6861d10e085ba4d.jpg
mightymonoped
20-10-2019, 14:12
Best pacific salmon this
https://uploads.tapatalk-cdn.com/20191020/a3d1926a5ad592ebf6861d10e085ba4d.jpg
I’m having some Wild Salmon later! [emoji106]
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Chargrilled Gloucestershire 'Old Spot' pork chop with homemade Italian 'peperonata', mixed roasted vegetables, steamed French beans and asparagus:
https://imagizer.imageshack.com/v2/1024x768q90/924/7Eys5c.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/lEotEb.jpg
Very enjoyable indeed!
..washed down with a bottle of Grande Alberone Zinfandel, from Puglia, Italy - £7.99 from Aldi: https://www.aldi.co.uk/grande-alberone-zinfandel/p/076221213376603
Extremely good for the money, very 'soft and rounded', full-bodied and super-smooth, with bags of fresh blackcurrant flavours, with a slightly sweet aftertaste - like alcoholic Ribena, in a good way! If you like that style of red wine, it comes highly recommended!:cheers:
Marco.
Cavatappi pasta with chicken and veghttps://uploads.tapatalk-cdn.com/20191020/006d92639ca853f441e7d0a660efd133.jpg
Chargrilled Gloucestershire 'Old Spot' pork chop with homemade Italian 'peperonata', mixed roasted vegetables, steamed French beans and asparagus:
https://imagizer.imageshack.com/v2/1024x768q90/924/7Eys5c.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/lEotEb.jpg
Very enjoyable indeed!
..washed down with a bottle of Grande Alberone Zinfandel, from Puglia, Italy - £7.99 from Aldi: https://www.aldi.co.uk/grande-alberone-zinfandel/p/076221213376603
Extremely good for the money, very 'soft and rounded', full-bodied and super-smooth, with bags of fresh blackcurrant flavours, with a slightly sweet aftertaste - like alcoholic Ribena, in a good way! If you like that style of red wine, it comes highly recommended!:cheers:
Marco.
loverly.. ee arr ba gum lad:)
mightymonoped
20-10-2019, 17:49
Pan-fried Wild Salmon with Avocado Salsa and warm Potato Salad.
https://uploads.tapatalk-cdn.com/20191020/b8bd48f01a3bc23bf95f47970ee20c70.jpg
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Bigham's Cottage Pie.
Easier washing up eaten off the paper.
Had 10 uneaten tomatoes and carrots/peppers that needed using up so huge Ragu type thing going on.
So baked pots and spag bol next week.
https://uploads.tapatalk-cdn.com/20191020/84efb9fd2f819464e750456da54e3830.jpghttps://uploads.tapatalk-cdn.com/20191020/6f4bf0f8780286a55cededa244a9dbb0.jpg
the bighams cottage pie is quite decent. but not a patch on my homemade one... still as you say its easy.. you got the tatties well browned
For pre-made it is certainly better than the M&S Gastropub one.
I only buy Bigham's when it is discounted, though. Which happens quite a lot.
For pre-made it is certainly better than the M&S Gastropub one.
I only buy Bigham's when it is discounted, though. Which happens quite a lot.
not overly keen on the gastropub stuff. the fish n chips is ok mostly. but ive steered onto other stuff
A nice burrata salad yesterday evening. Very tasty!
https://i.imgur.com/NObGVRSh.jpg
Spaghetti bolognese.. Tesco finesthttps://uploads.tapatalk-cdn.com/20191021/a7c4dc0efc0128442238f43f10743c92.jpg
Looks decent mate, but for me there's too much sauce and not enough Spaghetti. I'd prefer it if was more the other way round, but that's often how folks here like it.
It's a similar scenario in most UK Italian restaurants, especially with lasagne: 2 sheets of pasta (if you can find then) and big bowl of sauce!:doh:
Marco.
Looks decent mate, but for me there's too much sauce and not enough Spaghetti. I'd prefer it if was more the other way round, but that's often how folks here like it.
It's a similar scenario in most UK Italian restaurants, especially with lasagne: 2 sheets of pasta (if you can find then) and big bowl of sauce!:doh:
Marco.
yup i'd agree.. especially lasagne
Yup, however, that said, the Spag Bol looks pretty good for a ready meal:)
Marco.
This is a Waitrose mag lash up and I will defo make it again.
In the current issue. But I modified it to use buckwheat soba and spring greens.
It's quick and quicker if you use precooked soba. Which I didn't.
https://uploads.tapatalk-cdn.com/20191021/a7973151456f7dd4a1e82e228720f816.jpg
Looks very interesting (and also appetising) Justers! What would you say were the standout flavours?:)
Marco.
Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.
Shitake mushroom too. It's nice and light to actually eat.
I think white udon would be nowhere near as good, as per the recipe.
Plenty left for lunch at work tomoz.
Tonight's din-dins... Still had some peperonata left over from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.
Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:
https://imagizer.imageshack.com/v2/1024x768q90/923/JJs6BQ.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/d2eU8D.jpg
Marco.
Chicken tagliatelle
https://uploads.tapatalk-cdn.com/20191021/e511b6d79107fd9a007cdd82a56d6736.jpg
Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.
Shitake mushroom too. It's nice and light to actually eat.
I think white udon would be nowhere near as good, as per the recipe.
Plenty left for lunch at work tomoz.
Sounds good, dude. I love those kind of flavours:)
Marco.
Tonight's din-dins... Still had some peperonata leftover from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.
Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:
https://imagizer.imageshack.com/v2/1024x768q90/923/JJs6BQ.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/d2eU8D.jpg
Marco.Looks really good, but where you really barbequing today?
Chicken tagliatelle
https://uploads.tapatalk-cdn.com/20191021/e511b6d79107fd9a007cdd82a56d6736.jpgNice. Love the plate, too.
Nice. Love the plate, too.
Thanks.
https://www.amazon.co.uk/Royal-Genware-Soup-Plates-30cm/dp/B00ARPNMFI/ref=sr_1_19?keywords=royal+genware&qid=1571687373&sr=8-19
I like decent porcelain, even if I'm only dishing up a plate of chips. Got a full set of 'Denby' that barely gets used, don't entertain as much as I used to.
Looks really good, but where you really barbequing today?
Lol.. No, not today, but on Sunday. The BBQ was used to cook the pork chop I had then for lunch, so Del also spatchcocked a chicken and marinated it as described, then put it on the BBQ, along with the chop. When we light the BBQ, we like to maximise its use. The chicken was then warmed up in the oven tonight for tea and served with the photographed accompaniments:)
However, we do use our BBQ throughout the year - even in the depths of winter, as there's nothing else that imparts the same flavour on meat or fish!
I'll be having what's left tomorrow cold with a salad, for lunch:cool:
Marco.
Thanks.
https://www.amazon.co.uk/Royal-Genware-Soup-Plates-30cm/dp/B00ARPNMFI/ref=sr_1_19?keywords=royal+genware&qid=1571687373&sr=8-19
I like decent porcelain, even if I'm only dishing up a plate of chips. Got a full set of 'Denby' that barely gets used, don't entertain as much as I used to.
Looked good, Roy, but why are your pics now all so small? You need to up the size mate, back to what you did before, so you can see the detail properly!:)
Marco.
Looked good, Roy, but why are your pics now all so small? You need to up the size mate, back to what you did before, so you can see the detail properly!:)
Marco.
Yeah, I know. Tapatalk now wants paying to allow you to post anything larger, I'll have to check out alterntaives.
Ah, I see... Unfortunately your pics aren't as effective in such a small size. I use a proper computer, not a phone, to post pics here (although the pics were taken on a phone), so have no idea what the deal is with Tapatalk.
Marco.
Chicken Tikka Masala
https://uploads.tapatalk-cdn.com/20191022/b0caa74df915579e1983de7555dc8e3c.jpg
Chicken Kiev, sliced potatoes done in oven with celeriachttps://uploads.tapatalk-cdn.com/20191022/abb44a809582dcf6d1f278452e200f3a.jpg
Plain Jane bolognese.
Good but it didn't have the luxury of the best ingredients I usually expend on it.
I sense an upgrade on the next reheat;)
https://uploads.tapatalk-cdn.com/20191024/8f111ceeba1ee2deeedfc7f489383c57.jpg
Pie & mash
https://live.staticflickr.com/65535/48953659623_a7e9a46df9_b.jpg
Pie & mash
https://live.staticflickr.com/65535/48953659623_a7e9a46df9_b.jpg
With liquor I see. Good man. :)
With liquor I see. Good man. :)
Oh yes! No Eels were harmed in the making of this liquor but I understand that pie shops don't use Eel water anymore anyway, just seasoned parsley sauce.
Much better, Roy, now yer pics are a proper size! :thumbsup:
Oh, and I also like your tableware:)
Marco.
Much better, Roy, now yer pics are a proper size! :thumbsup:
Oh, and I also like your tableware:)
Marco.
Cheers :) Just getting my head round using Flickr so if anything strange pops up that'll be the reason (at the moment I'm isolating my experimentation to the watches thread, orientation is sometimes challenging)
Cottage Pie
https://live.staticflickr.com/65535/48959436106_cf0d8125fc_o.jpg
https://live.staticflickr.com/65535/48959436241_171d51baec_o.jpg
Lol I thought you'd poured beans on the tablecloth there. Optical illusion
Lol I thought you'd poured beans on the tablecloth there. Optical illusion
Pleased to report the beans are working :thumbsup:
Did you manage to play a wee tune?:D
Marco.
Mmm cottage pie with lashings of mashings...
Fresh sardines. About 80p.:)
https://uploads.tapatalk-cdn.com/20191026/0b83f30e7c27cb60e9ec778d9cab1ba3.jpg
More fish.
https://uploads.tapatalk-cdn.com/20191026/5b307729355822ba31bd07b7470e5700.jpg
mad-moon
27-10-2019, 06:23
Chicken Tikka Masala
https://uploads.tapatalk-cdn.com/20191022/b0caa74df915579e1983de7555dc8e3c.jpg
I'd scoff this any day of the week...Tikka masala...lovely stuff.....and I like the change of plate too....;)
mad-moon
27-10-2019, 06:26
More fish.
https://uploads.tapatalk-cdn.com/20191026/5b307729355822ba31bd07b7470e5700.jpg
you can keep the sardines...cannot stand them....but the other fish dish looks appetising....Skate?....
mad-moon
27-10-2019, 06:31
Chicken Kiev, sliced potatoes done in oven with celeriachttps://uploads.tapatalk-cdn.com/20191022/abb44a809582dcf6d1f278452e200f3a.jpg
I like the look of this too...celeriac has a powerful celery smell when cooking it...but it's mild when you eat it...I love the stuff...I use it to bulk out mashed spuds too....Now if you'd cut the kiev open and let the garlic butter/herbs run onto the rest of the meal..it would have been even better looking...I'd have no problem scoffing this too....
you can keep the sardines...cannot stand them....but the other fish dish looks appetising....Skate?....
Lol, love sardines, and those Justers had looked nice, but prefer them barbecued [using fresh sardines], and then just drizzled with some lemon juice:)
The other fish looks good, too!
Today I'll be having some Welsh lamb cutlets, cooked on the BBQ (as it's a lovely sunny day here), with some fresh spinach, and rosemary, garlic, and olive oil-infused roast potatoes, and various other fresh veg. Pudding will be bananas flambéed in rum, butter and brown sugar, making a sort of alcoholic toffee sauce in the process, which will be poured over the bananas and served with a nice ball of quality vanilla ice-cream on the side, this time just for Granty!:D
Pics later....
Marco.
you can keep the sardines...cannot stand them....but the other fish dish looks appetising....Skate?....It's basically potato, leak and spring greens boiled in veg stock, with a ray wing poached on top.
The interesting bit was frying some spring onions and chives, adding some Bread & Butter white wine and a big dollop of butter plus seasoning to make that yellow sauce. It did taste good.
Completely invented on the spot.
Today's brunch a double layer bacon and egg on cheap rubbish bread. It seems to suit bacon sarnies, though.
https://uploads.tapatalk-cdn.com/20191027/94258efc84ac7da100b49263110fac8b.jpghttps://uploads.tapatalk-cdn.com/20191027/b041c7163dc8a0388670fd8088b0c850.jpg
Pasta Ragu
https://uploads.tapatalk-cdn.com/20191027/539bdae190d9cab40303751fb5a086db.jpg
Eaten in Australia?:D
;)
Marco.
It's basically potato, leak and spring greens boiled in veg stock, with a ray wing poached on top.
The interesting bit was frying some spring onions and chives, adding some Bread & Butter white wine and a big dollop of butter plus seasoning to make that yellow sauce. It did taste good.
Completely invented on the spot.
Today's brunch a double layer bacon and egg on cheap rubbish bread. It seems to suit bacon sarnies, though.
https://uploads.tapatalk-cdn.com/20191027/94258efc84ac7da100b49263110fac8b.jpghttps://uploads.tapatalk-cdn.com/20191027/b041c7163dc8a0388670fd8088b0c850.jpg
Nice, but would've been so much nicer on better bread (toasted), such a quality sourdough;)
Me no likely that spongy, soft 'supermarket white-sliced'.... You only ever see it in the UK.
Marco.
Eaten in Australia?:D
;)
Marco.
:scratch:
The pic was upside down, but you've now rotated it!:)
Marco.
The pic was upside down, but you've now rotated it!:)
Marco.
ah, i see.. was at sainsburys and got a couple of different plates, for a change
Yeah, they look good. Plain white plates are a good safe bet for 'framing' food well. I also like clear glass:)
Marco.
Yeah, they look good. Plain white plates are a good safe bet for 'framing' food well. I also like clear glass:)
Marco.
I got a round pasta one too, but it might be smaller than I thought. Maybe should have taken the bigger one..?? we shall see
Nice, but would've been so much nicer on better bread (toasted), such a quality sourdough;)
Me no likely that spongy, soft 'supermarket white-sliced'.... You only ever see it in the UK.
Marco.Nearly made some bread today, but the weavels got my flour again. Had to throw loads away.
Once you know what to look for you will soon see weavels are a friggin' problem. Yes my pantry is clean. But the little buggers eggs are in the flour when you buy it I am sure.
Nice, but would've been so much nicer on better bread (toasted), such a quality sourdough;)
Me no likely that spongy, soft 'supermarket white-sliced'.... You only ever see it in the UK.
Marco.Learn how to make it, dude, for extra respect.
Whatever works best for you, mate. I prefer ribbon-style pasta (and spaghetti) served inside deep bowls, as you can twirl it onto your fork easier, plus it stays warmer (especially in this weather), than on an open plate. We use open plates for fresh pasta, such as ravioli, tortellini, etc, as they don't need 'twirled', and it looks nicer instead of being all bunched up together inside a bowl:)
Marco.
Nearly made some bread today, but the weavels got my flour again. Had to throw loads away.
Once you know what to look for you will soon see weavels are a friggin' problem. Yes my pantry is clean. But the little buggers eggs are in the flour when you buy it I am sure.
yeah i had that once in flour. i keep it all in sealed storage now, or used to. the flour i have will have to go out as i dont use it now. well the bread flour anyway
Learn how to make it, dude, for extra respect.
Lol - we've been here before, dude. I'd love to, but use my spare time for other things, as does Del. So we buy good quality bread instead, which actually Waitrose do rather a lot of!:)
Marco.
Lol - we've been here before, dude. I'd love to, but use my spare time for other things, as does Del. So we buy good quality bread instead, which actually Waitrose do rather a lot of!:)
Marco.Ah shucks dude. No extra respect for you, then!:D;)
It is easier than you might think. Less effort than a decent meal but hey, go your own way. Most do:)
BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.
Crap white bread has its uses.
Used to make sourdough... its not overly labour intensive, but theres a lot of waiting times... I quite liked soft bread as well.. my bread machine made decent stuff.
Only bread I make now is Irish soda bread
BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.
Crap white bread has its uses.
Lol - well I've had both too, and much prefer the sourdough, so we'll have to agree to disagree:)
For me, that crap white bread tastes of nothing, and is just soft, tasteless mush, suitable only for OAPs with no teeth!:D. IMO, you'd have been better toasting it [toasted bread makes far better bacon sarnies], as that's all it's good for!:ner:
Marco.
Lol - well I've had both too, and much prefer the sourdough, so we'll have to agree to disagree:)
For me, that crap white bread tastes of nothing, and is just soft, tasteless mush, suitable only for OAPs with no teeth!:D. IMO, you'd have been better toasting it [toasted bread makes far better bacon sarnies], as that's all it's good for!:ner:
Marco.
https://i.pinimg.com/originals/7b/80/25/7b80251ff8d0775765ffa8f7ab36c463.gifwhat you say sonny??;)
https://i.pinimg.com/originals/7b/80/25/7b80251ff8d0775765ffa8f7ab36c463.gifwhat you say sonny??;)He's right it's total shit. I said it first when I posted it.
But it has its place. And I happen to like total shit with bacon and egg sarnies.
It's a bit like a Mr Whippy. Total shite not even ice cream but it has its place.
i like really soft bread. especially with salmon
And long may you continue enjoying it... It's just not for me, although I know where you're coming from with salmon, *but* for me it would have to be wholemeal bread:)
Marco.
He's right it's total shit. I said it first when I posted it.
But it has its place. And I happen to like total shit with bacon and egg sarnies.
It's a bit like a Mr Whippy. Total shite not even ice cream but it has its place.
Hehehe... Look, at the end of the day, you like what you like... There are NO rules!:eyebrows:
But, I'm just the type of person who appreciates QUALITY, and will only eat such - AND it doesn't have to cost fortunes to do so either. So... For me, that applies to bread as much as anything else. As for Mr Whippy.... Lol, I won't even go there, as it's fundamentally *not* ice-cream! There's no dairy in it...
But if you like the taste of mass-produced, artificial sugary shit, then fill yer boots!:D
Don't 'do' candy-floss either....
Marco.
Mr Whippy...yum...66% Reduced in Fat compared to Regular Ice Cream.:lol: Its not real ice cream but its nice and easy to eat, but as an occasional treat only
:spew::spew:
It's reduced fat because all the tasty ingredients, which real ice-cream is made from, are completely missing! And if you only have REAL ice-cream as an occasional treat, then fuck the calories!:ner:
FLAVOUR and ENJOYMENT must come FIRST before anything else!!
Marco.
BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.
Crap white bread has its uses.
Sometimes, you just want a basic egg and bacon, on Warburton’s or Hovis white bread, with HP Sauce. No need for fancy artisan bread here. :D
Sometimes, you just want a basic egg and bacon, on Warburton’s or Hovis white bread, with HP Sauce. No need for fancy artisan bread here. :D
Yes, but the difference is, I don't consider sourdough as "fancy artisan bread", just REAL bread that fits the description!!;)
When Justers makes his own bread, and which I must say always looks STUNNING, is that "fancy artisan bread" or just a quality homemade loaf, done properly...? For me, it's simply the latter.
Marco [insists on high standards].
Today's lamb cutlets, as described earlier:
https://imagizer.imageshack.com/v2/1024x768q90/924/3F18J8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/pkSZkw.jpg
The Rioja (as mentioned on the wine thread) really complimented the whole dish:)
Marco.
rmcin626
27-10-2019, 15:55
Today's lamb cutlets, as described earlier:
https://imagizer.imageshack.com/v2/1024x768q90/924/3F18J8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/pkSZkw.jpg
The Rioja (as mentioned on the wine thread) really complimented the whole dish:)
Marco.
That all looks very tasty Marco.
Sometimes, you just want a basic egg and bacon, on Warburton’s or Hovis white bread, with HP Sauce. No need for fancy artisan bread here. :DThis is correct.
In fact, to be totally honest, I think bacon and fried egg between two bits of white shite, or much better a decent roll/bap, with the right sauce, is sometimes and probably more often better than the lash up I had above.
But it's a mood thing. Your constantly searching for something to "hit the spot". Or at least I am. The right food for the current mood, so to speak.
Yup very sunday dinner-ish; Stylishly presented too. i had a pie and mash, so disgustingly splatted across plate i wouldnt picture it....LOVELY IT WAS:ner:
This is correct.
In fact, to be totally honest, I think bacon and fried egg between two bits of white shite, or much better a decent roll/bap, with the right sauce, is sometimes and probably more often better than the lash up I had above.
But it's a mood thing. Your constantly searching for something to "hit the spot". Or at least I am. The right food for the current mood, so to speak.
Yes, but do you consider the homemade bread that you make to be classed as "fancy artisan', or just good bread 'done right'? For me, it's simply the latter. There's nothing 'fancy' about it. People have been making loaves for centuries! It's only modern culture that has conditioned us into eating mass-produced shit, posing as 'bread', simply for convenience.
I think the fundamental difference here, as indeed often happens, is my continental palate versus the British one. Plus, I don't crave junk food... Brits love their 'butties' and stodge, which is an anathema to most Italians, French, etc. Therefore, when 'we' have a sandwich, the quality of the bread is arguably *the* most important ingredient!
And which is why the sandwiches you'll see in France and Italy invariably always feature the use of baguettes or ciabatta - stuff with a tasty, hard crust, rather than tasteless mush that, once chewed, could double as wallpaper paste!!;)
Marco.
walpurgis
27-10-2019, 16:21
Egg & cheese salad for me today. Not prepared it yet though, I have yet to boil baby spuds for the potato salad bit.
That all looks very tasty Marco.
Yup very sunday dinner-ish; Stylishly presented too. i had a pie and mash, so disgustingly splatted across plate i wouldnt picture it....LOVELY IT WAS:ner:
Cheers, dudes... Banana flambée to follow, but it'll be later on this evening:)
Marco.
Your goina set fire to your banana? Ouch
Amazing leak & potato soup.
Caught it just right. Seriously important is not to overcook it.
And NEVER blend it.;)
https://uploads.tapatalk-cdn.com/20191027/61ee296ad952a2930ea93bf1ba394d17.jpg
Looks yummy!!:)
Marco.Never mind that I want to see your flamed banana.
Or do I:D?
Lol - okies, but it'll be tomorrow night now, as I'm still too full up! But will defo post pics of me na-nas tomorrow:)
Marco.
On my diet again. 350cals
Spaghetti meatballs and cabbagehttps://uploads.tapatalk-cdn.com/20191028/4fc2ef39fd628cfc7fc9bf9b3c982a0f.jpg
rather good that.
Dinner was chianti beef, roasties and sweet potato followed by a Duncans scottish oatcake with goats cheese
https://uploads.tapatalk-cdn.com/20191028/09198444d031a08113b962de27682fc4.jpghttps://uploads.tapatalk-cdn.com/20191028/fc1f7067be714a801247ef0e8a96f854.jpg
InThe Sticks
28-10-2019, 18:19
BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.
Crap white bread has its uses.
Indeed, i make all my own bread and none i have ever made hits the spot like the wafer thin rubber bread supermarkets sell for 75p per loaf for a bacon & egg sammich
That, however is all i'd use it for though.
Nice, Granty, but why is the sweet potato cut into little stars - were they sponsored by Haribo?:D
Anyway, here are the flambéed na-nas in rum, butter and brown sugar, as promised, this time with ice-cream [shame the fresh mint-sprig flopped in the heat:eyebrows:]
https://imagizer.imageshack.com/v2/xq90/921/36rsRd.jpg
https://imagizer.imageshack.com/v2/xq90/923/2AEvPc.jpg
Was still scrummy!
Marco.
Yes, but do you consider the homemade bread that you make to be classed as "fancy artisan', or just good bread 'done right'? For me, it's simply the latter. There's nothing 'fancy' about it. People have been making loaves for centuries! It's only modern culture that has conditioned us into eating mass-produced shit, posing as 'bread', simply for convenience.
I think the fundamental difference here, as indeed often happens, is my continental palate versus the British one. Plus, I don't crave junk food... Brits love their 'butties' and stodge, which is an anathema to most Italians, French, etc. Therefore, when 'we' have a sandwich, the quality of the bread is arguably *the* most important ingredient!
And which is why the sandwiches you'll see in France and Italy invariably always feature the use of baguettes or ciabatta - stuff with a tasty, hard crust, rather than tasteless mush that, once chewed, could double as wallpaper paste!!;)
Marco.
Our white sliced bread follows the Chorleywood recipe and process: https://en.wikipedia.org/wiki/Chorleywood_bread_process, designed to produce soft texture bread that lasted longer and used lower protein flour. Another advantage was its consistency and it also toasts well.
But of course it has its critics: https://www.bbc.co.uk/news/magazine-13670278, who object to the additives used in the Chorleywood process and of the shorter proving time.
I love bread and would quite happily live on sandwiches if I could! :sofa:
Interesting, Barry... I note that nothing in those articles mentions the words 'quality' or 'flavour', as neither was seemingly a priority!;)
I like a nice sandwich too, but only on proper bread!!:ner:
:exactly:
Marco.
Nice, Granty, but why is the sweet potato cut into little stars - were they sponsored by Haribo?:D
Anyway, here are the flambéed na-nas in rum, butter and brown sugar, as promised, this time with ice-cream [shame the fresh mint-sprig flopped in the heat:eyebrows:]
https://imagizer.imageshack.com/v2/xq90/921/36rsRd.jpg
https://imagizer.imageshack.com/v2/xq90/923/2AEvPc.jpg
Was still scrummy!
Marco.Looks tasty.
Churz... It was very tasty mate, and a great way of using up old bananas!
No comment, Justers? You said you wanted to see it:)
Marco.
Late brekkers
https://live.staticflickr.com/65535/48979770336_2773516819_b.jpg
Looks fab, but is it for two people?:eyebrows:;)
Marco.
Looks fab, but is it for two people?:eyebrows:;)
Marco.
Should keep me going till tea time (I did have another egg)
Not sure that's a 'real breakfast' without black pudding :eyebrows:
Nice mug Roy
Not sure that's a 'real breakfast' without black pudding :eyebrows:
Nice mug Roy
Funny you should say that, I've got some Stornoway black pud in the freezer which I seriously considered adding but thought there was already enough meat content.
. . . but thought there was already enough meat content.
Haha, can't argue with that - and I'm hungry now!
Jeezuz - where the fuck have you been, Timbo??:eek::D
Anyway, welcome back!:cool:
Marco.
Should keep me going till tea time (I did have another egg)
Lol... What are you like?:D
That would keep me going for the rest of the day! 'Tea' would be cancelled.
Marco.
Jeezuz - where the fuck have you been, Timbo??:eek::D
Anyway, welcome back!:cool:
Marco.Timbuktu I believe... :eyebrows:
Yes, nice to see you here matey - as you will see not much changes - Marvin's still getting his banana out for the lads! [emoji16]
Sent from my I3113 using Tapatalk
Lol... What are you like?:D
That would keep me going for the rest of the day! 'Tea' would be cancelled.
Marco.
just a wee fry up. mine are worse lol
Lol - very rarely have them. Sometimes though, nothing else hits the spot!:)
Marco.
Timbuktu I believe... :eyebrows:
Yes, nice to see you here matey - as you will see not much changes - Marvin's still getting his banana out for the lads! [emoji16]
Sent from my I3113 using Tapatalk
That'll teach me to use my mobile in the barbers - it is of course Marco getting his banana oot fer the lads! :D
walpurgis
29-10-2019, 16:00
That'll teach me to use my mobile in the barbers - it is of course Marco getting his banana oot fer the lads! :D
Blimey, I've not been to one of those since the eighties. :)
That'll teach me to use my mobile in the barbers - it is of course Marco getting his banana oot fer the lads! :D
So your phone's got a wide-angled lens?:eyebrows:
Marco.
Pie, mash and baked yam.
Wont manage it all.
https://uploads.tapatalk-cdn.com/20191029/cbbe366c4f6d63b21c6d6b3ceccc609a.jpg
So your phone's got a wide-angled lens?:eyebrows:
Marco.
Yes, and a bit of photoshop will soon sort out those funny black spots! ;)
Jeezuz - where the fuck have you been, Timbo??:eek::D
Anyway, welcome back!:cool:
Marco.
Hibernating, but Alex broke my door down and gave me a kicking to try and wake me up :D
Wholemeal pasta with a sausage & courgette sauce
https://live.staticflickr.com/65535/48981693983_b033520147_b.jpg
Salmon and sweet potatohttps://uploads.tapatalk-cdn.com/20191030/ffcae8bfcaa71ceb25c04c51b303b3f0.jpg
Spongatti billocknaise mit Reggie and extra silly.
https://uploads.tapatalk-cdn.com/20191030/792631f05fbb05c34df1c74e97e5bb53.jpg
You still haven't commented on my bananas!:ner:;)
Like what you've done with the Parmesan:D
Marco.
You still haven't commented on my bananas!
I try to not comment on another blokes bananas :eek:
But, but... It was a big BENDY one!!:eyebrows:
Marco.
Beobloke
31-10-2019, 10:13
They looked a bit wilty to me...
Yesh, but that was after they were 'spent'....:D
Marco.
Nice, Granty, but why is the sweet potato cut into little stars - were they sponsored by Haribo?:D
Anyway, here are the flambéed na-nas in rum, butter and brown sugar, as promised, this time with ice-cream [shame the fresh mint-sprig flopped in the heat:eyebrows:]
https://imagizer.imageshack.com/v2/xq90/921/36rsRd.jpg
https://imagizer.imageshack.com/v2/xq90/923/2AEvPc.jpg
Was still scrummy!
Marco.Absolutely Nanananananananananananananas!
:)
Late brekkers
https://live.staticflickr.com/65535/48979770336_2773516819_b.jpgMissed this excellence.
I sense an imminent fry up.
Missed this excellence.
I sense an imminent fry up.
Glad to be your inspiration
Tonight it's Arthur
https://live.staticflickr.com/65535/48991568398_f8670e2175_b.jpg
You’re going to have to explain that one Roy - was it the name of the chicken? I expect you’ll be eating all of him! ;)
You’re going to have to explain that one Roy - was it the name of the chicken? I expect you’ll be eating all of him! ;)
Arthur chicken was enough for tonight. I'll have the other 'arth' tomorrow :D
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