View Full Version : OK, What's For Lunch or Tea Today?
Yesterday's dinner. https://uploads.tapatalk-cdn.com/20210607/422d4cc8e7b8df775b6892588ff85ee8.jpg
Cheers Marco,
Drinking Terreo (French Malbec) and it’s going down nicely [emoji4][emoji106]
The toasts have got a drizzle of Olive Oil and a good spread of Chargrilled Aubergine Pesto on them.
The little empanadas have some nice, spicy cooking Chorizo, onion and little cubes of Cheddar.
The Avocado dip is Avocado, garlic, lime, olive oil, coriander and cumin, s&p.
Tony
Good stuff, on all accounts. Next time though (for my interests) please snap a pic of the vino you're drinking, as before I die, I want to create some more love for wine, and less for whisky, on this forum!!:doh::D;)
Marco.
Yesterday's dinner. https://uploads.tapatalk-cdn.com/20210607/422d4cc8e7b8df775b6892588ff85ee8.jpg
Love yer spuds! I also had fish:
https://imagizer.imageshack.com/v2/1024x768q90/922/FR5fRq.jpg
And a loving close-up:
https://imagizer.imageshack.com/v2/1024x768q90/924/1xrWzv.jpg
Nice piece of fresh lemon sole, on the bone, pan-fried and served with a sauce made from butter, fresh lemon juice and parsley, topped with capers and served with some salad leaves from our garden, and washed down with a cheeky wee chilled glass of Soave!:D
Marco.
Thought that was sole from first pic. When I fished with my dad I used to catch fatties. Amazing how little guts they had compared to normal fish. Liked them although weren't proper dover sole.
Spuds were steam cooked first then next day halfed and heated in foodi
Yups... Dover sole is my second favourite white fish, after turbot, which I'd say was the 'king of fish' - just gorgeous!:)
Lemon sole was bought from Sainsbury's: https://www.sainsburys.co.uk/gol-ui/product/ProductDisplay?storeId=10151&productId=1290640&langId=44&istCompanyId=1e096408-041f-4238-994e-a7cf46bf9413&istFeedId=689af7a8-5842-4d88-be59-1ee5688a81b5&istItemId=wqlqllaiq&istBid=t&&cmpid=cpc&utm_source=Google&utm_medium=cpc&utm_campaign=11356430392&utm_content=shopping&utm_term=%7bsku%7d&utm_custom1=112143916475&utm_custom2=759-449-0952&gclid=EAIaIQobChMI2eLkq4iG8QIVlKztCh2GIQ0FEAQYBSAB EgIadfD_BwE&gclsrc=aw.ds
Top notch and highly recommended! Like meat, I much prefer fish on the bone, as it's both moister and tastier. A little more work to eat, but for me it's worth it, as the flavour is much better than anything filleted.
I always like nice spuds cooked with their skin on, as that's where a lot of the nutrients and flavour is!:cool:
Marco.
Agreed, I never peel spuds. All I do is give them a good scrub and remove any 'eyes'.
Good to seeing more fish being eaten here. I have become an icthyophage (recommended for diabetics) and Happy would eat fish all the time.
Cod and chips. https://uploads.tapatalk-cdn.com/20210608/0715aaecc468f5cc22c6875126a40363.jpg
mightymonoped
08-06-2021, 17:24
Us tea! [emoji13]
https://uploads.tapatalk-cdn.com/20210608/8bf6431e4f9d0a980bfab345058b6df3.jpg
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mightymonoped
08-06-2021, 17:40
Us tea! [emoji13]
https://uploads.tapatalk-cdn.com/20210608/8bf6431e4f9d0a980bfab345058b6df3.jpg
Sent from my iPhone using Tapatalk
https://uploads.tapatalk-cdn.com/20210608/66d17e5101e50db451cb553a98e7f4f9.jpg
It’s a school night so no wine tonight, Marco!
…it’s Irish Whiskey instead! [emoji13]
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Burgers
https://live.staticflickr.com/65535/51233539872_6e2890340d_o.jpg
best chipolattas ive come across these..
https://assets.sainsburys-groceries.co.uk/gol/7508827/1/2365x2365.jpg
https://uploads.tapatalk-cdn.com/20210611/cc311d05395381d7f5e639cbf6f4641c.jpg
walpurgis
11-06-2021, 09:21
They look like the chipolatas I had last night. I had bangers, mash 'n beans, lovely it was, very filling though! :)
Nice, Granty. Those are about the thickness of the sausages I like [don't like fatties, lol], and you've got a good colour on them too, which for me is essential:)
Marco.
i start them off in a skillet with lid on then when all the protein has come out and some of water, they go into the foodi for about 12 mins.. when they cool a bit they taste great.. slightly drier than a normal sausage of course but thats how they should be imo.
Ive eaten a few lol.. rest are cut up and will go into a pasta
Excellent, mate. We can't have peely-wally porkers, eh?:D
Marco.
Sausage and sweet pepper penne.. Gluten free.
https://uploads.tapatalk-cdn.com/20210611/c0cb8342590bcaafb3b5f0d59c300305.jpg
https://i.postimg.cc/rFzw3Dvt/pasta.jpg
the rawling bros would be bemused
walpurgis
12-06-2021, 09:18
I still have some baked chipolatas left in the fridge from the other day. I'm getting visions of a toasted sausage sarnie with a bit of chutney for lunch. Yum! :)
Pie chips and beans
https://uploads.tapatalk-cdn.com/20210612/b767813d68ce4ba1d5fb29291b61ce84.jpg
I have posted the same meal before, but something extra satisfying about buying the ingredients on the market today and serving up this evening - 25/30 minutes total prep and cook.
monkfish, parma ham, lemon and rosemary:
https://i.postimg.cc/rwrNTZqj/IMG-0399.jpg (https://postimg.cc/cvdnMmgt)
https://i.postimg.cc/8cYLQM3x/IMG-0395.jpg (https://postimg.cc/gLvx3XGK)
Stovies.
https://uploads.tapatalk-cdn.com/20210613/450c93a339a28b909ca92f008e5970ea.jpg
Pie chips and beans
https://uploads.tapatalk-cdn.com/20210612/b767813d68ce4ba1d5fb29291b61ce84.jpg
I like pies like that mate, as it looks like there's a nice rich gravy inside:)
A bit warm for that type of food down here, though... I'd want a nice salad somewhere in the mix!:D
Marco.
I have posted the same meal before, but something extra satisfying about buying the ingredients on the market today and serving up this evening - 25/30 minutes total prep and cook.
monkfish, parma ham, lemon and rosemary:
https://i.postimg.cc/rwrNTZqj/IMG-0399.jpg (https://postimg.cc/cvdnMmgt)
https://i.postimg.cc/8cYLQM3x/IMG-0395.jpg (https://postimg.cc/gLvx3XGK)
Looks good, Guy! I'd probably put a knob of butter on the pots, to melt unctuously over them..;) You can't really go wrong though, when you're working with good quality fresh produce like that:)
Marco.
Today's lunch, enjoyed al fresco in the Wrexham sunshine... 28-day matured sirloin steak, chargrilled on the BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/924/r7BNBD.jpg
Then served with some fresh asparagus, sliced sautéed potatoes and chestnut mushrooms in a creamy herb and peppercorn sauce:
https://imagizer.imageshack.com/v2/1024x768q90/923/i8uGau.jpg
Enjoyed with a nice 2016 Rioja Reserva...
https://imagizer.imageshack.com/v2/1024x768q90/924/Pb6Q0E.jpg
:cheers:
Marco.
today's lunch, enjoyed al fresco in the wrexham sunshine... 28-day matured sirloin steak, chargrilled on the bbq:
https://imagizer.imageshack.com/v2/1024x768q90/924/r7bnbd.jpg
then served with some fresh asparagus, sliced sautéed potatoes and chestnut mushrooms in a creamy herb and peppercorn sauce:
https://imagizer.imageshack.com/v2/1024x768q90/923/i8ugau.jpg
enjoyed with a nice 2016 rioja reserva...
https://imagizer.imageshack.com/v2/1024x768q90/924/pb6q0e.jpg
:cheers:
Marco.
tatties look nice, as does steak etc.. Top job the chef
Cheers, mate. Guess it's not bad for a vegetarian!:D
Marco.
well im eating more veg than ive ever eaten tbh now myself. mor fish too, but i dont have a philosophy. i leave that to the greeks:D
Good stuff, mate. I was thinking more in terms of there probably not being that many veggies around who would cook meat like that:)
Marco.
Good stuff, mate. I was thinking more in terms of there probably not being that many veggies around who would cook meat like that:)
Marco.Not many veggies would cook it.
But Del is a class example of class
Lol - more brownie points for you!:D
Yes, the mould was certainly broken when she was made.
Marco.
Chargrill steak looks perfect
Fish n chips for lunch.
Was good but too much.
https://uploads.tapatalk-cdn.com/20210614/18fc61851c4238eb40649f3c5344567a.jpg
Chargrill steak looks perfect
Cheers, Guy. As I said, I liked the look of your stuff, too:)
Marco.
Fish n chips for lunch.
Was good but too much.
https://uploads.tapatalk-cdn.com/20210614/18fc61851c4238eb40649f3c5344567a.jpg
Bollox - Roy-boy would've wolfed that up in jig time!:D
Chips look ace, as usual.
Marco.
I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:
https://imagizer.imageshack.com/v2/1024x768q90/922/qInVRy.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/t3i98c.jpg
:cool:
Marco.
Fish n chips for lunch.
Was good but too much.
Looks good Grant, do you use oven chips in the foodi these days? I can never get my chips that 'regular' in shape.
Bollox - Roy-boy would've wolfed that up in jig time!:D
;)
I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:
Awesome looking dish.
Tonight the chicken equivalent of pigs in blankets
https://live.staticflickr.com/65535/51246537622_cb3f353d6b_o.jpg
Lol - cheers... Yours looks like tasty grub. One of the things I like about your cooking is you usually have a nice gravy poured on top:)
I'm generally not a big fan of 'dry' food (find it a bit bland), where there's no sauces, gravy, or use of herbs, to 'dress' the main ingredients and enhance their flavour (but without overpowering them), thus improving the enjoyment of the overall dish.
I guess it's just what I've been used to, as it's how my mum always cooked (classic Italian/French or European cuisine), and Del does the same. It does amaze me though, the reluctance of some to make a nice sauce or a decent gravy, to serve with their food, as it's not difficult and just makes everything more interesting and much tastier! :exactly:
Marco.
Lol - cheers... Yours looks like tasty grub. One of the things I like about your cooking is you usually have a nice gravy poured on top:)
I'm generally not a big fan of 'dry' food (find it a bit bland), where there's no sauces, gravy, or use of herbs, to 'dress' the main ingredients and enhance their flavour (but without overpowering them), thus improving the enjoyment of the overall dish.
I guess it's just what I've been used to, as it's how my mum always cooked (classic Italian/French or European cuisine), and Del does the same. It does amaze me though, the reluctance of some to make a nice sauce or a decent gravy, to serve with their food, as it's not difficult and just makes everything more interesting and much tastier! :exactly:
Marco.
You definitely need some kind of liquid accompaniment with most dishes to help it slide down. This was only decent gravy granules (:eek:), can't always be bothered to deglaze the cooking pan etc. etc. even though that gives a far superior result.
Lol, indeed... When Del makes gravy it's always from homemade stock, either chicken, beef, fish or whatever, prepared in advance [using bones, carcasses etc], which she's frozen into 'ice cubes' and simply melts down and adds when needed to the existing juices of whatever it is she's cooking, together sometimes with deglazing the pan with a glug of white wine, dry sherry or cider, which ramps up the flavour further!:cool:
For me, not enough folks use alcohol in their cooking either (it's as if they're afraid of it, I dunno:hmm:), which when cooked out and reduced down really enhances the flavour of sauces and gravies:)
Marco.
Lol, indeed... When Del makes gravy it's always from homemade stock, either chicken, beef, fish or whatever, prepared in advance [using bones, carcasses etc], which she's frozen into 'ice cubes' and simply melts down and adds when needed to the existing juices of whatever it is she's cooking, together sometimes with deglazing the pan with a glug of white wine, dry sherry or cider, which ramps up the flavour further!:cool:
For me, not enough folks use alcohol in their cooking either (it's as if they're afraid of it, I dunno:hmm:), which when cooked out and reduced down really enhances the flavour of sauces and gravies:)
Marco.
Top tip with the ice cube thing. Just getting back into cooking a bit more, had a spell of apathy about it all but decided man cannot live by burger and chips alone. Watch this space.
Lol - sounds good!:cool:
Marco.
Looks good Grant, do you use oven chips in the foodi these days? I can never get my chips that 'regular' in shape.
;)
Awesome looking dish.
Tonight the chicken equivalent of pigs in blankets
https://live.staticflickr.com/65535/51246537622_cb3f353d6b_o.jpg
yeah they are.. but are irish red potato. come out just the same and less waste.
those chickpigs look good
Wot about my tuna?:ner::eyebrows:
;)
Marco.
Wot about my tuna?:ner::eyebrows:
;)
Marco.
save the tuna....:eek: i dont like tuna; i like salmon tho oddly.
walpurgis
15-06-2021, 07:49
save the tuna....:eek: i dont like tuna; i like salmon tho oddly.
I like neither fresh, the flavour is too muddy. Strangely, I enjoy both tinned!
save the tuna....:eek: i dont like tuna; i like salmon tho oddly.
Lol, fair enough, she says she'll let you off, just this ONCE!:D
Marco.
I like neither fresh, the flavour is too muddy. Strangely, I enjoy both tinned!
No idea what fresh tuna you've had mate, as there was nothing 'muddy' about what I ate last night, or any other fresh tuna I've enjoyed over the years. The key is not to cook it too much - it's got to be served pink (although nicely seared top and bottom).
Essentially, you treat it like a steak and serve it medium rare (or rare if you prefer it that way) - well done ruins it!:)
Marco.
Lol, fair enough, she says she'll let you off, just this ONCE!:D
Marco.
odd the things we just dont like tho... Like Geoff i love tinned salmon...red sockeye in a sandwich. Think it was coz mum made them when she had friends in and we werent allowed any until they had left(if any were left) Always cut in neat triangles with crust off (of course):lolsign:
walpurgis
15-06-2021, 08:02
No idea what fresh tuna you've had mate
Marco.
Tried tuna enough to know I prefer something else. Haddock is good, as are flatfish like sole etc.
walpurgis
15-06-2021, 08:05
odd the things we just dont like tho... Like Geoff i love tinned salmon.
Prawn and tinned salmon salad is great, bung a couple of hard boiled eggs on too! :)
Lol... I think the main problem is that (as far as I can see) neither Geoff nor you are genuine fish lovers. The only fish I've ever seen you eat mate is battered cod, as in 'fish and chips', nothing remotely more challenging!:ner:;)
I you really liked fish, you'd eat it on the bone (un-filleted), like I do, and fresh, not frozen or part of a ready meal. Then it actually tastes like FISH, i.e. you can taste the sea off it, not a cardboard cut-out of such, and you'd also eat seafood.
However, you can only like what you like, but this is why something like 90% of the gorgeous fresh fish and seafood we have on our shores goes abroad, to the likes of France and Spain, as Brits don't like it or don't know what to do with it!!:ner:
;)
Marco.
Tried tuna enough to know I prefer something else. Haddock is good, as are flatfish like sole etc.
That's fine, but 'muddy' it ain't, unless a) there was something wrong with it to start with, or b) it wasn't cooked properly. Simples:)
Marco.
walpurgis
15-06-2021, 08:12
I've tried every kind of fish and seafood that's come my way. Somebody else can have my share of whelks and fresh oysters. :)
Just give me a fresh lobster, buttered crusty wholemeal bread, a lump of good stilton, side salad, homemade mayo and I'm in heaven! :D
Lol... I think the main problem is that (as far as I can see) neither Geoff nor you are genuine fish lovers. The only fish I've ever seen you eat mate is battered cod, as in 'fish and chips', nothing remotely more challenging!:ner:;)
I you really liked fish, you'd eat it on the bone (un-filleted), like I do, and fresh, not frozen or part of a ready meal. Then it actually tastes like FISH, i.e. you can taste the sea off it, not a cardboard cut-out of such, and you'd also eat seafood.
However, you can only like what you like, but this is why something like 90% of the gorgeous fresh fish and seafood we have on our shores goes abroad, to the likes of France and Spain, as Brits don't like it or don't know what to do with it!!:ner:
;)
Marco.
i never eat boney fish or on bone as i got a bone stuck in back of throat once and it near killed me.... throat got badly infected etc.. so im careful now. Mostly white fish like haddock and cod, plus salmon or filleted trout.
but im not a foody, and really stick to what i like
I've tried every kind of fish and seafood that's come my way. Somebody else can have my share of whelks and fresh oysters. :)
Just give me a fresh lobster, buttered crusty wholemeal bread, a lump of good stilton, side salad, homemade mayo and I'm in heaven! :D
Yes now you're talking!:)
What surprises me though mate, if you don't mind me saying, is that your French heritage never seems to appear in the meals you make, as you (appear) to live off of pie chips and beans, egg and chips or versions of such thereof:D
A) don't you get bored with that [I'd be climbing the walls, lol], and b) why not be a little more adventurous with food and explore your sexy French side?:eyebrows:
Marco.
walpurgis
15-06-2021, 08:19
Well I put mayo on my chips. Does that count? :lol:
i never eat boney fish or on bone as i got a bone stuck in back of throat once and it near killed me.... throat got badly infected etc.. so im careful now. Mostly white fish like haddock and cod, plus salmon or filleted trout.
but im not a foody, and really stick to what i like
Yeah I know, I was just yanking yer chain... But you can see my point though, surely? Isn't it ironic that we live on an island, which is indigenous with some of the best fish and seafood in the world, and yet the vast majority of our population don't eat it? We just say 'nah, no thanks' and send it abroad...
For me, that's just crazy!!
Marco.
Well I put mayo on my chips. Does that count? :lol:
Lol - come on, I'm making a serious point... It's something I've always been curious about, so spill da beans! No pun intended:D
Marco.
walpurgis
15-06-2021, 08:24
Think I said before. I tried locally caught fresh Gurnod in batter from the local chippy in Cornwall. It was the best fish I've tasted (great chips too).
Yeah I know, I was just yanking yer chain... But you can see my point though, surely? Isn't it ironic that we live on an island, which is indigenous with some of the best fish and seafood in the world, and yet the vast majority of our population don't eat it? We just say 'nah, no thanks' and send it abroad...
For me, that's just crazy!!
Marco.
fancy fish used to be expensive when i was young so it wasnt really bought much. if at all. if it was it was for dad. Chicken was a luxury food too. so you end up with a taste you like and dislike i guess. habit too. Not everyone eats to have an orgasm either. many folk just eat to survive i guess, and whats easiest too as many families are now both parents working to pay bills. My daughter would love to give up work, but cant. But she and her man do cook most stuff from scratch. A lot of folk are not taught how to cook as well... its sad but true
walpurgis
15-06-2021, 08:28
Lol - come on, I'm making a serious point... It's something I've always been curious about, so spill da beans! No pun intended:D
Marco.
I eat chips about once a week. Boiled or mashed spuds, pasta and rice also feature regularly.
Had egg 'n cheddar salad last night.
Think I said before. I tried locally caught fresh Gurnod in batter from the local chippy in Cornwall. It was the best fish I've tasted (great chips too).
gurnards are ugly beggers lol.. supposed to taste good tho, but can be boney too
I eat chips about once a week. Boiled or mashed spuds, pasta and rice also feature regularly.
Had egg 'n cheddar salad last night.
Cool, but it's not exactly French, is it?;)
I'm just surprised that some of your French heritage hasn't stuck, in terms of the food you eat, in the way that's happened with my Italian heritage. Do you know what I mean, and if so, why do you reject your French heritage, and instead eat what is very safe (one could say a little bland/boring, no offence) British 'stodge', pies, chips and beans, etc'?
I'm just trying to understand what makes you 'tick', food wise, that's all, as this whole subject fascinates me:cool:
Marco.
fancy fish used to be expensive when i was young so it wasnt really bought much. if at all. if it was it was for dad. Chicken was a luxury food too. so you end up with a taste you like and dislike i guess. habit too. Not everyone eats to have an orgasm either. many folk just eat to survive i guess, and whats easiest too as many families are now both parents working to pay bills. My daughter would love to give up work, but cant. But she and her man do cook most stuff from scratch. A lot of folk are not taught how to cook as well... its sad but true
"Fancy fish", lol... I know what you mean, but wasn't there a fishmonger in your local town where you grew up?:)
As for the rest, yes I totally understand and accept that as being an issue, and yes it is a little sad. I guess I was fortunate to have had a rather different upbringing. I certainly could've easily tired of fish suppers!:D
Marco.
walpurgis
15-06-2021, 08:38
why do you reject your French heritage
Marco.
I don't. It gets shunted aside by the Welsh bit. (Hmm, wonder if I can get Lava Bread here? :))
"Fancy fish", lol... I know what you mean, but wasn't there a fishmonger in your local town where you grew up?:)
As for the rest, yes I totally understand and accept that as being an issue, and yes it is a little sad. I guess I was fortunate to have had a rather different upbringing. I certainly could've easily tired of fish suppers!:D
Marco.
dad's fav fish was mackerel, and seafood was crab. his other fav was tripe and onions(which is disgusting and stinks house out lol
I don't. It gets shunted aside by the Welsh bit. (Hmm, wonder if I can get Lava Bread here? :))
thats seaweed isnt it?
walpurgis
15-06-2021, 08:52
thats seaweed isnt it?
Yup. An acquired taste maybe, but I like it.
"Fancy fish", lol... I know what you mean, but wasn't there a fishmonger in your local town where you grew up?:)
As for the rest, yes I totally understand and accept that as being an issue, and yes it is a little sad. I guess I was fortunate to have had a rather different upbringing. I certainly could've easily tired of fish suppers!:D
Marco.
yeah we has a fishmonger. was usually haddock dipped in egg and orange breadcrumbs and chips mum made. maybe once a week. mince was a staple.. turned into stovies later in week:D
walpurgis
15-06-2021, 09:02
Veggie stir-fry tonight! :)
https://www.womanandhome.com/food/recipes/most-popular-food-50s-60s-70s-80s-92047/
A look back at foreign foods as they appeared in uk...
i remember them well getting tried.
Beobloke
15-06-2021, 09:32
I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:
https://imagizer.imageshack.com/v2/1024x768q90/922/qInVRy.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/t3i98c.jpg
:cool:
Marco.
Oh my word, that looks magnificent!
yes its beautifully presented. if it had been pork:eyebrows:
yeah we has a fishmonger. was usually haddock dipped in egg and orange breadcrumbs and chips mum made. maybe once a week. mince was a staple.. turned into stovies later in week:D
So in the whole shop, the only fish that they sold was haddock?:ner::D;)
No, I know what you mean, but with respect, I think a lot of what you're describing (not just in your home) was a general lack of willingness to experiment with different foods, and instead play safe, rather than simply being about what you could afford or not:)
Never had stovies before, but I like a good mince and tatties - not had it for years, though!
Marco.
Veggie stir-fry tonight! :)
Good show! Could we please have the honour of a pic later? A) because your photography is always very good, and b) although you're a plain eater, I *know* you can cook and what I've seen pics of before always looks tasty!
Deal?:)
Marco.
https://www.womanandhome.com/food/recipes/most-popular-food-50s-60s-70s-80s-92047/
A look back at foreign foods as they appeared in uk...
i remember them well getting tried.
Lol, so do I, but not in a good way!:D
Obviously, I am 'foreign', so was brought up with foreign foods... The funniest thing was when olive oil became a 'thing', here in the UK, and foodies were reduced to having to go to chemists to find it (as it wasn't available then in supermarkets), where it was being sold in tiny bottles to treat earache! Oh how we laughed...:lol:
Whereas we were either bringing it back from Italy in the car, by the bucket load, or more often than not, buying it from the Italian deli, which my dad's cousin owned, in Glasgow (Fazzi Bros in Clyde St)!:)
Marco.
Oh my word, that looks magnificent!
Lol - thanks! I guess it's a double-whammy: Del being a decent cook and also rather arty and creative, so she knows how to make stuff both look good and taste good:)
Plus, I've always signed up to the notion that first you eat with your EYES, then your lips (as it were), so in that respect, presentation is all-important, and if you treat food with the love and respect it deserves, then presenting it properly simply comes naturally.
Marco.
yes its beautifully presented. if it had been pork:eyebrows:
Lol - it actually did (a little): like a cross between chicken and pork (fresh tuna is undeniably meaty in flavour and texture), but with an underlying hint of the sea, which is exactly what fresh fish (of any description) should taste like.
It it tastes (or smells) 'fishy', it's off!
Marco.
then there is Haggis...Chopped Heart, liver And Lungs Boiled In A Wee Sheep's Stomach! Tastes As Good As It Sounds!:eyebrows:
currently still banned in America. Actually im not keen on it myself but i do like Stornaway black and white puddings.. i love them fried and with sausage and bacon:eyebrows:
Best with the Stornaway tho.. its the gold standard.
I might add Haggis was eaten in England before Scotland according to litrature.
shopping delivered and stored.. fridge, freezers and shelves full again:eek:
macaroni(gluten free) today... pic to follow...maybe
https://uploads.tapatalk-cdn.com/20210615/91f77050abd49bb29dc573a21a9ea6f5.jpg
Good stuff... For lunch today, just a simple plate of spaghetti with olive oil, fresh parsley, garlic and chilli, then sauce mopped up with some crusty bread, and accompanied by a green salad, using lettuce from our garden:
https://imagizer.imageshack.com/v2/1024x768q90/924/ouwxXL.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/7Bd2mR.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/aihFFA.jpg
The latter is what is mostly used by Italians to season and 'dress' salads [rock salt, freshly ground black pepper, best quality extra-virgin olive oil and proper red or white wine vinegar], not bloody balsamic vinegar, as trendy Italian restaurants here would often have you believe!:doh:
Marco.
basic but good.. i might have dipped spag in egg myself
basic but good.. i might have dipped spag in egg myself
Yups, good food doesn't have to be fancy!:) That meal cost next to fuck all...
The egg thing I'd only do if I was having Carbonara, which isn't my favourite.
Marco.
oh i like carbonara..tasty....:D spag with just a nice tangy tomato sauce is good too
Bit heavy for me, even when done properly *without cream*! I prefer lighter, fresher sauces. Remember that aside from, say, as a light lunch, traditionally Italians have a small portion of pasta as a STARTER, before a meat course, so you don't want anything too filling.
It's only in the UK that pasta is seen as a main course, catered of course for by so-called Italian restaurants here. Wee tip: if you want to know whether an Italian restaurant here is authentic, you'll only see pasta dishes listed as a starter, and pizzas will be conspicuous by their absence!;)
Marco.
walpurgis
15-06-2021, 16:47
Veggie stir-fry & noodles
!https://i.ibb.co/q1KKFrb/IMG-1021.jpg (https://ibb.co/vzppvj2)
Hot smoked duck breast with mango and a (homemade) fresh raspberry vinaigrette - colour of vinaigrette a bit off but very tasty.
Half decent baguette from Morrisons ("the best" stone baked)
https://i.postimg.cc/L6Dy3wk6/IMG-0413-2.jpg (https://postimg.cc/fJ3jwHg6)
Veggie stir-fry & noodles
!https://i.ibb.co/q1KKFrb/IMG-1021.jpg (https://ibb.co/vzppvj2)
Woo-hoo!! That looks good, mate - nice selection of veg:)
Marco.
Hot smoked duck breast with mango and a (homemade) fresh raspberry vinaigrette - colour of vinaigrette a bit off but very tasty.
Half decent baguette from Morrisons ("the best" stone baked)
https://i.postimg.cc/L6Dy3wk6/IMG-0413-2.jpg (https://postimg.cc/fJ3jwHg6)
Very nice, Guy. Looks rather 'French bistro':cool:
Marco.
Cheers Marco, I had planned to have some wine with it (bought a few bottles to take advantage of Morrison's "buy 6 get 25% off" deal). Unfortunately, Fliss is on antibiotics pre dental work, so I feel obliged to join her in no alcohol for a few days :(
This (had to be spag after Marco whetted my appetite with his lunch pics)
https://live.staticflickr.com/65535/51250473740_68dfc5500d_o.jpg
washed down with a drop of this
https://live.staticflickr.com/65535/51249619833_473f272ff6_z.jpg
Lol, nice one!:D I appreciate the wine pic, too. Tony, take note!!:ner:;)
I'll see if I can come up with some good Malbec reccos... Where do you shop most now for wine?:)
Marco.
Another simple (but tasty) lunch today, enjoyed al fresco... Gloucestershire 'old spot' pork chop (infused with garlic and herbs), nicely chargrilled on the BBQ and served once again with some dressed salad leaves from our garden, and a wedge of lemon:
https://imagizer.imageshack.com/v2/1024x768q90/923/2JK3Zp.jpg
A loving close-up (cracking was awesome!):
https://imagizer.imageshack.com/v2/1024x768q90/924/YEYSBn.jpg
...and washed down with a rather nice chilled glass of white from Greece.
:cheers:
Marco.
looks nice. i like pork done like that. so tasty.. it gives a great malliard effect taste
Lol, nice one!:D I appreciate the wine pic, too. Tony, take note!!:ner:;)
I'll see if I can come up with some good Malbec reccos... Where do you shop most now for wine?:)
Marco.
That Malbec came from Iceland. It’s either there or Asda I use for wine, haven’t been back to Aldi’s yet but still have your previous recommendations stored on my phone [emoji6]
looks nice. i like pork done like that. so tasty.. it gives a great malliard effect taste
Thanks, mate, although the bit in bold is a new one on me! Wossat, den?:hmm:
Marco.
That Malbec came from Iceland. It’s either there or Asda I use for wine, haven’t been back to Aldi’s yet but still have your previous recommendations stored on my phone [emoji6]
Good stuff... We don't go to Iceland, but next time I'm in Asda, I'll scan the Malbecs and see if there's any I fancy and let you know.
Which other reds do you drink, and what about white?:)
Marco.
sorry misspell.. maillard... the caramelising of the sugars etc on a steak etc.
Thanks, but I still haven't heard of that word/expression until now:)
Where does it derive from?
Marco.
Thanks, but I still haven't heard of that word/expression until now:)
Where does it derive from?
Marco.The*Maillard reaction*(/maɪˈjɑːr/*my-YAR;*French:*[majaʁ]) is a*chemical reaction*between*amino acids*and*reducing sugars*that gives browned food its distinctive flavor.*Seared*steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist*Louis Camille Maillard, who first described it.
Good stuff... We don't go to Iceland, but next time I'm in Asda, I'll scan the Malbecs and see if there's any I fancy and let you know.
Which other reds do you drink, and what about white?:)
Marco.
I like a Merlot (particularly McGuigans), Shiraz & Pinot Noir. For whites I usually go for a Pinot Grigio or Soave. My favourite white is Meursault but that’s wickedly expensive.
The*Maillard reaction*(/maɪˈjɑːr/*my-YAR;*French:*[majaʁ]) is a*chemical reaction*between*amino acids*and*reducing sugars*that gives browned food its distinctive flavor.*Seared*steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist*Louis Camille Maillard, who first described it.
Well that's something I've learned then, thanks!:)
Marco.
I like a Merlot (particularly McGuigans), Shiraz & Pinot Noir. For whites I usually go for a Pinot Grigio or Soave. My favourite white is Meursault but that’s wickedly expensive.
No worries, all noted. Next time I'm in Asda, I'll have a squint:)
Marco.
No worries, all noted. Next time I'm in Asda, I'll have a squint:)
Marco.
Cheers!
Made up some chicken meatballs and sauce.
Rather nice they are.
https://uploads.tapatalk-cdn.com/20210617/7878f12b1403ec146ba51191a1c76b91.jpg
That looks really tasty, mate. Nice one:)
Marco.
Chilli con carne with a mixture of long grain and brown rice. Green beans and brocolli.
Wash down with a 2017 Beaujolais.
You know the rules...PICS or it didn't happen!!:ner::ner:
;)
Marco.
Steak and chips - rump from Morrisons was disappointing (no depth of flavour and it was meant to be aged), first attempt at home made oven chips ok, little bit of Feta (from bury market stall) on the tomatoes with Greek oregano from garden lovely.
Wine from Morrisons, excellent - and 25% off 6 bottles offer.
https://i.postimg.cc/Xv9nrL00/IMG-0415.jpg (https://postimg.cc/zLDsMnBd)best breakfast wilmington (https://thesawmillgrill.com/)
https://i.postimg.cc/1XjkCVZH/IMG-0418.jpg (https://postimg.cc/7JStb6hG)
Steak and chips - rump from Morrisons was disappointing (no depth of flavour and it was meant to be aged), first attempt at home made oven chips ok, little bit of Feta (from bury market stall) on the tomatoes with Greek oregano from garden lovely.
Wine from Morrisons, excellent - and 25% off 6 bottles offer.
https://i.postimg.cc/Xv9nrL00/IMG-0415.jpg
I find most supermarket meat to be a bit of a disappointment. Tesco's is IMO particularly poor. Morrison usually is well regarded as far as meat is concerned though.
Lunch today was Macédoine de légumes with added diced pork loin.
https://www.kilometre-0.fr/wp-content/uploads/2019/08/20190819Cuisine_mart387.jpg
(Library photo, as I didn't have my camera with me.)
rmcin626
17-06-2021, 20:29
Steak and chips - rump from Morrisons was disappointing (no depth of flavour and it was meant to be aged), first attempt at home made oven chips ok, little bit of Feta (from bury market stall) on the tomatoes with Greek oregano from garden lovely.
Wine from Morrisons, excellent - and 25% off 6 bottles offer.
https://i.postimg.cc/Xv9nrL00/IMG-0415.jpg (https://postimg.cc/zLDsMnBd)best breakfast wilmington (https://thesawmillgrill.com/)
https://i.postimg.cc/1XjkCVZH/IMG-0418.jpg (https://postimg.cc/7JStb6hG)
Morrison’s beef is a bit hit or miss we have found, but the Rioja is decent for the price, Morrison’s do have some decent wines
Steak and chips - rump from Morrisons was disappointing (no depth of flavour and it was meant to be aged), first attempt at home made oven chips ok, little bit of Feta (from bury market stall) on the tomatoes with Greek oregano from garden lovely.
Wine from Morrisons, excellent - and 25% off 6 bottles offer.
https://i.postimg.cc/Xv9nrL00/IMG-0415.jpg (https://postimg.cc/zLDsMnBd)best breakfast wilmington (https://thesawmillgrill.com/)
https://i.postimg.cc/1XjkCVZH/IMG-0418.jpg (https://postimg.cc/7JStb6hG)
Yeah I know what you mean... Still looks half-decent, though. You might've enjoyed it more sliced thinly inside a baguette, as a steak sandwich with some English mustard:)
Rioja looks quite good. How much was it?
We don't often shop in Morrisons (generally preferring Sainsbury's and Lidl or Aldi), but in the past have found anything in their 'The Best' range to be pretty good. When we do go though, and if buying steak, we'll get it from the butcher section (freshly sliced from a whole piece), as that's generally better than any of the pre-packed stuff.
Marco.
Lunch today was Macédoine de légumes with added diced pork loin.
https://www.kilometre-0.fr/wp-content/uploads/2019/08/20190819Cuisine_mart387.jpg
(Library photo, as I didn't have my camera with me.)
Looks good, like the sort of thing you'd see in France as part of a cold buffet in a truck driver's cafe, and definitely something I'd eat!
As for pics, doesn't Happy have a smartphone? If so, you could've taken pics with that. No-one needs a dedicated camera these days to take pics:)
Marco.
£7.50 for the wine - but 25% off, so good value.
Looks good, like the sort of thing you'd see in France as part of a cold buffet in a truck driver's cafe, and definitely something I'd eat!
As for pics, doesn't Happy have a smartphone? If so, you could've taken pics with that. No-one needs a dedicated camera these days to take pics:)
Marco.
Funny you should ask, I bought her a new one only yesterday, to replace her old one of 8 years. Even so, I'm not sure how to download pictures onto her laptop, as it doesn't have an image store (is there one for Google Chrome?).
Meatballs and chips, pots and sauce. https://uploads.tapatalk-cdn.com/20210618/dd185231dc55424189d50604eb8d4df3.jpg
Baked tatty and cheesehttps://uploads.tapatalk-cdn.com/20210618/4a0bb388e9420b7b79cc3c303507aff4.jpg
Baked tatty and cheesehttps://uploads.tapatalk-cdn.com/20210618/4a0bb388e9420b7b79cc3c303507aff4.jpg
I love baked potatoes, filled with either baked beans or tuna mayonnaise. :)
I love baked potatoes, filled with either baked beans or tuna mayonnaise. :)
that was plant based butter, and lactose free cheese, both grated and spreading.. was very nice.. those were prebaked and frozen spuds.. will have them again as just 7 mins for a traditional baked tatty is good.
https://i.ibb.co/RPL7xFs/tea.jpg (https://ibb.co/zbKNyMB)
https://i.ibb.co/RPL7xFs/tea.jpg (https://ibb.co/zbKNyMB)
Nice looking bit of steak Martin but I'm guessing the butter was a bit cold?
I'm still in SHOCK that he's posted a pic of something he's eaten!!:eek::eek::wowzer:
:D;)
Marco.
Gammon sarnie
https://live.staticflickr.com/65535/51257780850_01e9e2dbf1_o.jpg
Gammon sarnie
https://live.staticflickr.com/65535/51257780850_01e9e2dbf1_o.jpg
I like that Roy, white bread, lots of filling and loads of English mustard, lovely
mightymonoped
19-06-2021, 17:58
Montezuma’s Lasagne [emoji13]
Chilli and Corn Tortillas topped with cheese.
No wine in the house tonight [emoji3525]
https://uploads.tapatalk-cdn.com/20210619/796771a27a1ce58102d12137fb7f8712.jpg
https://uploads.tapatalk-cdn.com/20210619/6970515e5e5d2c7120068be90b83da7d.jpg
Sent from my iPhone using Tapatalk
Montezuma’s Lasagne [emoji13]
Chilli and Corn Tortillas topped with cheese.
No wine in the house tonight [emoji3525]
https://uploads.tapatalk-cdn.com/20210619/796771a27a1ce58102d12137fb7f8712.jpg
https://uploads.tapatalk-cdn.com/20210619/6970515e5e5d2c7120068be90b83da7d.jpg
Sent from my iPhone using TapatalkLooks nice tony
Nice looking bit of steak Martin but I'm guessing the butter was a bit cold?
Yes it was - no matter it all goes down the same way.
I'm curious to know what made you post it? Not that I'm not glad you did, I am. Was it just a spur of the moment thing, dude?:)
Marco.
I'm curious to know what made you post it? Not that I'm not glad you did, I am. Was it just a spur of the moment thing, dude?:)
Marco.
I thought it looked pretty good so I remembered you like to see pictures.
it was good too, it was like that steak the bloke eats in The Matrix.
Cool, it looked nicely seared. Don't let it be your only contribution;)
Marco.
You'll get pretty bored just looking at pictures of steaks.
Lol - don't you eat anything else?
Marco.
That's all I ever cook myself.
Ah, I thought you also did pastas and rice, baked potatoes, etc...
Marco.
Only when I'm not working. Takes too much time to do that stuff, a steak is easy.
That's all I ever cook myself.
Not even beans on toast?
Salmon chips and veg
https://uploads.tapatalk-cdn.com/20210620/bcb01984a78b61bf623490b5f4710325.jpg
mightymonoped
20-06-2021, 16:36
Quick and easy and tastes bangin’
Tuna, walnuts, pesto, parmesan, lemon zest and basil. Chuck it in a pan of pasta. Sorted.
https://uploads.tapatalk-cdn.com/20210620/36b0888d5256777a88ced2bbd197d041.jpg
https://uploads.tapatalk-cdn.com/20210620/21a532aec781f8b85d1546771cd32352.jpg
Sent from my iPhone using Tapatalk
Quick and easy and tastes bangin’
Tuna, walnuts, pesto, parmesan, lemon zest and basil. Chuck it in a pan of pasta. Sorted.
https://uploads.tapatalk-cdn.com/20210620/36b0888d5256777a88ced2bbd197d041.jpg
https://uploads.tapatalk-cdn.com/20210620/21a532aec781f8b85d1546771cd32352.jpg
Sent from my iPhone using TapatalkNot into tuna but that looks great
mightymonoped
20-06-2021, 19:07
Not into tuna but that looks great
To be honest, you could leave the tuna out Grant, or replace it with chicken or sausage.
Sent from my iPhone using Tapatalk
mightymonoped
20-06-2021, 19:10
It’s the lemon zest that lifts it (a bit like Gremolata) and goes well with the Walnuts and pasta.
Sent from my iPhone using Tapatalk
Quick and easy and tastes bangin’
Tuna, walnuts, pesto, parmesan, lemon zest and basil. Chuck it in a pan of pasta. Sorted.
https://uploads.tapatalk-cdn.com/20210620/36b0888d5256777a88ced2bbd197d041.jpg
https://uploads.tapatalk-cdn.com/20210620/21a532aec781f8b85d1546771cd32352.jpg
Nice one, Tony. Looks good! Have you ever tried a full on Salsa di Noci, with Fettucine: https://www.allrecipes.com/recipe/223028/salsa-di-noci/
It's a classic dish from Liguria:)
Also, well done on the Sacla. It's the most authentic stuff outside of Italy. Mutti is also good, especially their tinned tomatoes and passata.
Marco.
P.S You need to list the wines you've been drinking along with your meals!:ner:;)
Simple lunch again earlier... Classic chicken Schnitzel with some butter noodles and green beans:
https://imagizer.imageshack.com/v2/1024x768q90/922/CTwXc8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/3HcHrD.jpg
Marco.
mightymonoped
21-06-2021, 19:42
Nice one, Tony. Looks good! Have you ever tried a full on Salsa di Noci, with Fettucine: https://www.allrecipes.com/recipe/223028/salsa-di-noci/
It's a classic dish from Liguria:)
Also, well done on the Sacla. It's the most authentic stuff outside of Italy. Mutti is also good, especially their tinned tomatoes and passata.
Marco.
Cheers Marco, I’ve never tried that, definitely going to give it a go now though. [emoji4]
I’ve been a big fan of Mutti toms and passata for a while now, makes a huge difference compared to most bought stuff. Worth seeking out for sure.
Sent from my iPhone using Tapatalk
No worries. I think you'd love it. Always works well with spaghetti or tagliatelle, if you haven't got any fettucine:)
Marco.
My famous (infamous?) minced beef curry in a rice nest
https://live.staticflickr.com/65535/51263434260_3ae49a07b3_o.jpg
Quick and easy and tastes bangin’
Tuna, walnuts, pesto, parmesan, lemon zest and basil. Chuck it in a pan of pasta. Sorted.
https://uploads.tapatalk-cdn.com/20210620/36b0888d5256777a88ced2bbd197d041.jpg
https://uploads.tapatalk-cdn.com/20210620/21a532aec781f8b85d1546771cd32352.jpg
That's the sort of thing I often cook for myself.
(I love tuna. ;) )
Rice macaronihttps://uploads.tapatalk-cdn.com/20210622/9b8abc212682a1f3c5d24fdfaaacc21c.jpg
First time I've seen your toast (which you've always claimed comes crap), and looks perfectly fine to me!:)
I'm having some burgers and chips later, with the burgers chargrilled on the BBQ, as it's a lovely day here in sunny Wrexham:cool:
Marco.
First time I've seen your toast (which you've always claimed comes crap), and looks perfectly fine to me!:)
I'm having some burgers and chips later, with the burgers chargrilled on the BBQ, as it's a lovely day here in sunny Wrexham:cool:
Marco.
yeah this rice cob bread toasts real well. just cooked some sausages there.. will have some of them tonight
Today's lunch... Wagyu beef burgers, chargrilled on the BBQ, on brioche buns with Monterey Jack cheese, salad (lettuce from our garden), sauces and chips:
https://imagizer.imageshack.com/v2/1024x768q90/922/bCmSs5.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/OWntuk.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/s6XsyF.jpg
...and opened up with some burger sauce and chilli tomato relish applied:
https://imagizer.imageshack.com/v2/1024x768q90/923/jaUSlN.jpg
Yum, yum!:cool:
Marco.
you scoffed 2 burgers?:) looks good
Lol, yeah... I had been working in the garden and I was hungry!:D
Yes they were rather nice. Wagyu burgers from Aldi - top notch and highly recommended:cool:
See here: https://www.aldi.co.uk/2-british-wagyu-burgers/p/701854359042600
Marco.
lots of good omega6 fatty acids in those. cla's they are called
Yups, apparently so... Del also got part of her 5-a-day from the olives in her vodka Martini:
https://imagizer.imageshack.com/v2/1024x768q90/922/BwQWKS.jpg
:D:drunk:
Marco.
yups, apparently so... Del also got part of her 5-a-day from the olives in her vodka martini:
https://imagizer.imageshack.com/v2/1024x768q90/922/bwqwks.jpg
:d:drunk:
Marco.
bit of lemon too.. Sure she enjoyed it...:)
Yup, she loves her cocktails - certainly keeps me in practice! She says hi, btw:wave:
Just about to watch the Scotland game with me in her little tartan mini-kilt!:D
Marco.
Yup, she loves her cocktails - certainly keeps me in practice! She says hi, btw:wave:
Just about to watch the Scotland game with me in her little tartan mini-kilt!:D
Marco.
well, the tartan skirt is nice and sure it will be an improvement on the footy.. xx to princess
Yup, she loves her cocktails - certainly keeps me in practice! She says hi, btw:wave:
Just about to watch the Scotland game with me in her little tartan mini-kilt!:D
Marco.
the mind boggles :eek:
Haha - gives me something nice to look at if the game's boring!:lol:
Marco.
Perv - you're old enough to be her dad!:ner::D
Marco.
Even more pervy - I thought it would be you wearing it :wowzer:
Pigmy Pony
23-06-2021, 05:45
Haha - gives me something nice to look at if the game's boring!:lol:
Marco.
Be even better if it was Del wearing the mini kilt...
Even more pervy - I thought it would be you wearing it :wowzer:
Ha - (of course) it was. She has a number of them, and always loved tartan.. I'll wear a mini-kilt for you, shweety, when Scotland win the World Cup!:lol:
Obviously, I'd prewarn everyone beforehand of nervous a disposition.
Marco.
Ha - (of course) it was. She has a number of them, and always loved tartan.. I'll wear a mini-kilt for you, shweety, when Scotland win the World Cup!:lol:
Obviously, I'd prewarn everyone beforehand of nervous a disposition.
Marco.
I won't be holding my breath for that one then :lol:
Indeed:D
She also still has (and can fit into) her girl guides uniform, which is always fun, although perhaps I shouldn't have mentioned that:eyebrows:
Marco.
Del is adorable... She is also talented which makes her special.
Not a lot of people know that
Was out in shed cutting up cardboard boxes and came across my philips hostess trolley.. These were great for outdoor bbq's etc. I dont need it no so will maybe try and get rid of it. It takes up room and i need to make as much as possible.
looks like this
https://i.ebayimg.com/images/g/Y7EAAOSwSolgo69C/s-l1600.jpg
Think they were quite the thing for middle classes once.. I bought it off ebay local(edinburgh and yes it was a trying to be posh house):D
walpurgis
24-06-2021, 13:37
You could hitch that behind your buggy and sell hot-dogs. :)
You could hitch that behind your buggy and sell hot-dogs. :)
good thinking:eek:
Was out in shed cutting up cardboard boxes and came across my philips hostess trolley.. These were great for outdoor bbq's etc. I dont need it no so will maybe try and get rid of it. It takes up room and i need to make as much as possible.
looks like this
https://i.ebayimg.com/images/g/Y7EAAOSwSolgo69C/s-l1600.jpg
Think they were quite the thing for middle classes once.. I bought it off ebay local(edinburgh and yes it was a trying to be posh house):D
Lol - brings back memories... My mum had one, which she used when friends and family came round for meals. Certainly kept food nice and hot!:)
Marco.
Lol - brings back memories... My mum had one, which she used when friends and family came round for meals. Certainly kept food nice and hot!:)
Marco.
my mum would have liked one for xmas and n years dinners.. was usually about 14 at them
Yeah, similar here. What I like about stuff like that is that it encourages you to eat properly (in a civilised manner), and at a table enjoying a nice selection of freshly prepared food, not a 'TV dinner' plonked on a tray, with a plateful of just anything!:doh:
As I've said before too, the continental way of eating is not to have your plate piled high with food, almost as if, if you didn't do that someone would beat you to it (lol), but with an empty plate and separate bowls/serving spoons for veg and meat, which you then put a *little* of on your plate (as much as you think you'll manage in one sitting), then once you've eaten that if you're still hungry, going back for more, whilst everything is kept nice and warm.
I've no idea where the habit originated from here, with the 'pile plates high full of food' thing, as a) it's not very appealing to look at (a big pile of mush), b) makes you feel pressurised into finishing it all/clearing your plate, whether you feel for it or not, and c) encourages waste..
That's why when I take pics of the food I've eaten, sometimes it might not look like much on the plate, but it doesn't mean to say that's all I've eaten, as second helpings often apply!;)
Marco.
Toast and cheesehttps://uploads.tapatalk-cdn.com/20210624/1402889fa132cdfb996926c49ee3466b.jpg
Bangers, chips & vine tomatoes
https://live.staticflickr.com/65535/51268738658_23ffb4aef6_o.jpg
I've no idea where the habit originated from here, with the 'pile plates high full of food' thing
My Mum I think? Her Sunday dinners were like an eating challenge.
walpurgis
24-06-2021, 20:50
Bangers, chips & vine tomatoes
I've done that combination myself, it works very well. Mine look somewhat less regimented though! :D
I've done that combination myself, it works very well. Mine look somewhat less regimented though! :D
Got to line your snags up ;) . I blitz the toms in the microwave, they're better hot and it softens them up a little.
walpurgis
24-06-2021, 21:03
I blitz the toms in the microwave, they're better hot and it softens them up a little.
I do that too, but not always. I like hot tomatoes with a dribble of tomato ketchup over them. Odd as that may seem, it works.
Lunch was a cheese and pickle sandwich and a bottle of beer.
(12 month cellar-aged Compté with Branston's pickle in seeded-batch bread with a bottle of Peroni Nastro Azzurro to be precise. :) )
mightymonoped
26-06-2021, 06:59
Last night’s dinner, a sort-of variation on Butter Chicken (without the cream).
Marinated Chicken Thighs overnight in yoghurt, fresh ginger, turmeric, cayenne, garam masala, cumin and salt.
Browned the chicken off in a pan, then cooked with onions, garlic, ginger, green chilli, Patak’s Butter Chicken paste, water and fresh, chopped tomatoes.
Finished off cooking with a splash of milk (to thicken), fresh Coriander and Kasoori Methi (dried fenugreek leaves).
Served with brown rice and a bottle of Peroni beer.
Was yum.
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My Mum I think? Her Sunday dinners were like an eating challenge.
Lol - overall, there could've still been the same amount of food, just not ALL on the plate at once:D
I can see now where you've inherited your portion sizes!;)
Marco.
Lunch was a cheese and pickle sandwich and a bottle of beer.
(12 month cellar-aged Compté with Branston's pickle in seeded-batch bread with a bottle of Peroni Nastro Azzurro to be precise. :) )
Yes, but the devil's in the detail! WHAT cheese, WHICH pickle, and WHAT beer?:ner:;)
Marco.
That looks great as usual, Tony, and defo something I'd eat!:)
However, why lose the cream? It's not as if you're eating that everyday, so fuck it and bung it in:D You know the sauce (and overall dish) will be richer and tastier for it...
Unless there are significant health reasons why you can't have cream, I don't believe in all this low-calorie/diet nonsense. Instead, eat what you enjoy, simply in smaller portions, vary your diet, eat healthily more often than not (especially in terms of consuming greens and other fresh veg/fruit), and MOVE a bit to work off the calories!
But when it comes to food, NEVER skimp on taste or pleasure!!
That's my motto, and as a healthy big bastard, it's served me pretty well so far:eyebrows:
Marco.
Big ravioli. Cherry toms
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mightymonoped
27-06-2021, 13:46
That looks great as usual, Tony, and defo something I'd eat!:)
However, why lose the cream? It's not as if you're eating that everyday, so fuck it and bung it in:D You know the sauce (and overall dish) will be richer and tastier for it...
Unless there are significant health reasons why you can't have cream, I don't believe in all this low-calorie/diet nonsense. Instead, eat what you enjoy, simply in smaller portions, vary your diet, eat healthily more often than not (especially in terms of consuming greens and other fresh veg/fruit), and MOVE a bit to work off the calories!
But when it comes to food, NEVER skimp on taste or pleasure!!
That's my motto, and as a healthy big bastard, it's served me pretty well so far:eyebrows:
Marco.
I left it out because I didn’t have any in the flat and couldn’t be arsed going out to get any!
[emoji23][emoji23][emoji23]
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mightymonoped
27-06-2021, 13:48
Bacon-wrapped Pork Tenderloin, stuffed with Chargrilled Aubergine Pesto.
Served with Boulangere Potatoes, roast peppers and tomato. Drizzled with homemade Maple and Balsamic Glaze (not in photo).
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I left it out because I didn’t have any in the flat and couldn’t be arsed going out to get any!
[emoji23][emoji23][emoji23]
Top man!:D
When are you making the salsa di noci pasta I mentioned? Looking forward to seeing that:)
Marco.
Big ravioli. Cherry toms
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Sainsbury's mate? Looks nice:)
Marco.
Sainsbury's mate? Looks nice:)
Marco.
yeah.. was tasty. i grated a little cheese and sprinkled a little togarachi seasoning.. that japanese chilli... it just lifts it
Pre gravy Sunday dinner as prepared by’er indoors
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Good stuff, mate. But she's forgotten the gravy!:eek::eek: either that, or hidden it well:D;)
Marco.
Good stuff, mate. But she's forgotten the gravy!:eek::eek: either that, or hidden it well:D;)
Marco.
read the top.. it says, "pre gravy":ner:
Yesterday's scran... Double-lamb cutlets, from our local butcher (who's sheep farm is about 10 mins away from our house), chargrilled on the BBQ and served with some tatties and fresh veg:
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...washed down with a rather lovely Navarra Reserva, 2013:
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:cool:
Marco.
read the top.. it says, "pre gravy":ner:
Ha - missed that! Where's the 'post gravy', then?:ner:;)
Marco.
Yesterday's scran... Double-lamb cutlets, from our local butcher (who's sheep farm is about 10 mins away from our house), chargrilled on the BBQ and served with some tatties and fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/923/9XJDPS.jpg
...washed down with a rather lovely Navarra Reserva, 2013:
https://imagizer.imageshack.com/v2/1024x768q90/924/eAof9K.jpg
:cool:
Marco.
veg looks great.. cant really eat chops now tho but look nicely cooked. a nice bit of fillet does me now
Ha - missed that! Where's the 'post gravy', then?:ner:;)
Marco.
It looked the same except with a brown unctuous liquid on it. I'll be honest it barely touched the sides, she moved into the new bungalow on Thursday so I've spent all weekend lugging unfeasibly heavy boxes about and unloading them. The activity was interspersed on several occasions with 'what the hell did you bring that s**t with you for?'.
Here's the new place.
https://live.staticflickr.com/65535/51277243660_82fe824ae8_o.jpg
very upmarket roy
Yes, I don't know how it'll suit this 'lawless brat from a council flat' when I eventually move in.
I've already mended the back gate, shed doors and disposed of a lot of detritus left by the seller. Then there was furniture that needed attention (joints worked lose by the movers). So I've not really had time to enjoy it yet. In terms of vibes one of the first things I did was to set up a small system in the kitchen / diner but that lasted as long as it took someone to get a firestick to work.
lol, im sure you'll manage:D
It looked the same except with a brown unctuous liquid on it. I'll be honest it barely touched the sides, she moved into the new bungalow on Thursday so I've spent all weekend lugging unfeasibly heavy boxes about and unloading them. The activity was interspersed on several occasions with 'what the hell did you bring that s**t with you for?'.
Here's the new place.
https://live.staticflickr.com/65535/51277243660_82fe824ae8_o.jpg
Good stuff, Roy. Lots of space! I wish your good lady and you many years of health and happiness in your new home:)
Marco.
Today's scran... Got hold of a nice piece of Dover sole, so decided to do it justice (or rather the princess did:D).
So, here we have pan-fried dover sole with caper, lemon and parsley butter sauce, topped with fresh lemon segments and parsley, served with roasted smashed garlic and rosemary potatoes and greens:
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A loving close up, as the sauce really was magnificent:
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She's defo earned some brownie points, creating that as a midweek meal, so will be rewarding her later with cocktails and other things!:eyebrows:
Marco.
Good stuff, Roy. Lots of space! I wish your good lady and you many years of health and happiness in your new home:)
Marco.
Thanks very much Marco, much appreciated.
Bit of 'housekeeping' to do before I move in proper, for one thing my partner's daughter is sleeping in what will be my music room.
Today a "Salad Caesaromagus":
Lettice, cocktail tomatoes and beetroot
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with freshwater prawns, hardboiled egg, carrot, capers, tossed in mayonaisse with fresh basil and oregano
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and a celery, cucumber and radish salad with fresh basil and dill
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plus Happy's secret recipie vinegrette.
Washed down with a 2020 White Grenache 'Rosé'.
Fresh mango with plain yoghurt for pudding.
Homemade chili chicken penne.
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For tea tonight - nothing, as we had a fairly big lunch at our local Turkish restaurant:
Jumbo Prawns - peeled and sautéed king prawns with garlic, fresh tomatoes and onion
Wrapped Lamb Beyti - marinated minced lamb with garlic and herbs, chargrilled and wrapped in a Lavash bread and a tomatoe sauce, then drizzled with memted butter. Served with rice and salad.
All washed down with Efes beer.
Chilli
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Washed down with
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mightymonoped
29-06-2021, 19:17
“I love the smell of Mushroom Risotto in the evening, smells like……victory”. [emoji23]
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Homemade chili chicken penne.
https://uploads.tapatalk-cdn.com/20210629/bca1162d1405a8cd0daf985b926740a8.jpg
Looks tasty, mate!:)
Marco.
For tea tonight - nothing, as we had a fairly big lunch at our local Turkish restaurant:
Jumbo Prawns - peeled and sautéed king prawns with garlic, fresh tomatoes and onion
Wrapped Lamb Beyti - marinated minced lamb with garlic and herbs, chargrilled and wrapped in a Lavash bread and a tomatoe sauce, then drizzled with memted butter. Served with rice and salad.
All washed down with Efes beer.
Excellent, apart from the lack of pics!:ner:
I was beginning to think you were on a diet with the cheese sarnies and all the salads/fruit! Not that I don't approve of such, I do, but glad to see you've had something a bit more substantial tonight;):)
Marco.
Chilli
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Washed down with
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Quality, Roy-boy. Everything about that is top notch (looks moist and tasty), including the presentation, and akin to good pub grub. I'd gladly eat it myself! Plus your wine selection is good:thumbsup:
Marco.
“I love the smell of Mushroom Risotto in the evening, smells like……victory”. [emoji23]
https://uploads.tapatalk-cdn.com/20210629/51de7ff166f90c4727c75fa3648da548.jpg
Nice, Tony, and just how a mushroom risotto should look. Did you manage to use any porcini?:)
Marco.
Today was (once again) a celebration of the classic burger (these Wagyu ones from Aldi really are the dogs), plus I had a couple of brioche buns to use up, so yes two bad-boys all to myself:D: Oh, and a ridiculously small portion of chips (sorry, Roy:o
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The squeezy things wot went in it afterwards:
https://imagizer.imageshack.com/v2/1024x768q90/922/hskX7J.jpg
Noice:cool:
Marco.
The squeezy things wot went in it afterwards:
https://imagizer.imageshack.com/v2/1024x768q90/922/hskX7J.jpg
Noice:cool:
Marco.
I try to avoid Nestlé products (Maggi, Knoor, Rowntrees) because of their appalling business practices in the Third World, which place profit above the general welfare of those they sell to.
Indeed, that may be the case, Barry, but it's what I had kicking around, and we don't buy much of that stuff anyway.
Did you like the burgers?:)
Marco.
mightymonoped
29-06-2021, 23:06
Nice, Tony, and just how a mushroom risotto should look. Did you manage to use any porcini?:)
Marco.
Only had some local Chestnut Mushrooms to hand but they were delish. Cooked off a bit of Peroni Nastro Azzurro in the early stages too though :-)
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Cool, chestnuts are good. I'm not talking about fresh porcini mushrooms though, as they're hard to find and expensive, but rather the dried variety, which you can find in most supermarkets. They have a really intense umami flavour and work well in risottos.
You need to soak them for a while before use (around 20 mins), then add the mushroom liquor to the pan to increase flavour further, then fire in some sliced fresh chestnut mushrooms to give texture and more flavour:)
Try it mate, it's awesome!
Marco.
mad-moon
30-06-2021, 07:40
Today was (once again) a celebration of the classic burger (these Wagyu ones from Aldi really are the dogs), plus I had a couple of brioche buns to use up, so yes two bad-boys all to myself:D: Oh, and a ridiculously small portion of chips (sorry, Roy:o
https://imagizer.imageshack.com/v2/1024x768q90/923/61EfJm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/x5cBuD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/i1jOh2.jpg
The squeezy things wot went in it afterwards:
https://imagizer.imageshack.com/v2/1024x768q90/922/hskX7J.jpg
Noice:cool:
Marco.
chilli and garlic on mine please...I could drink that stuff straight from the bottle...Burgers look superb....love all the salad stuff inc pickles....
Lol, cheers, Alan. For me, all those bits are vital, as good burgers, apart from the quality of the meat itself, are all about the layering of flavours and textures. The salad leaves were also from our own garden. Thinly-sliced red onion works well too, and nice juicy vine tomatoes.
The quality of cheese used is also important. In that respect, Monterey Jack is king, as it melts in a nicely gooey way and its mild flavour compliments bold flavours, such as chilli sauce (if used).
Plus, the sauces used should be varied but also marry well together, hence something chunky and spicy, such as the tomato relish in question, used in conjunction with a lighter, creamy 'mayo-style' sauce, at least to my tastes!:)
Marco.
got food coming shortly..yay.. fancy a baked spud today:D
Lol, nice one. I like them, but it's not something I really have. Don't think I've had a jacket potato for years! Chips aside, I generally see potatoes as an accompaniment to a meat or fish dish, and not eaten on their own, but that's just me:)
Marco.
Lol, nice one. I like them, but it's not something I really have. Don't think I've had a jacket potato for years! Chips aside, I generally see potatoes as an accompaniment to a meat or fish dish, and not eaten on their own, but that's just me:)
Marco.
something in fridge needs eaten first.. but yes i like them. simple but tasty and quite good for you too i think.
Also got some stew delivered with a tight timeline so will cook that today. can freeze it then.
mightymonoped
30-06-2021, 10:02
Cool, chestnuts are good. I'm not talking about fresh porcini mushrooms though, as they're hard to find and expensive, but rather the dried variety, which you can find in most supermarkets. They have a really intense umami flavour and work well in risottos.
You need to soak them for a while before use (around 20 mins), then add the mushroom liquor to the pan to increase flavour further, then fire in some sliced fresh chestnut mushrooms to give texture and more flavour:)
Try it mate, it's awesome!
Marco.
You’re preaching to the converted Marco. I’ve used them before, just don’t have much in the cupboards at the moment as I’m back and forth between the Wirral and Essex due to family member’s illness.
I did use some really good saffron in this one though as it brings it’s own joy. Also, I DID have some cream this time for a bit of luxury. [emoji4]
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You’re preaching to the converted Marco. I’ve used them before, just don’t have much in the cupboards at the moment as I’m back and forth between the Wirral and Essex due to family member’s illness.
I did use some really good saffron in this one though as it brings it’s own joy. Also, I DID have some cream this time for a bit of luxury. [emoji4]
Lol, I thought I might have been, but wasn't sure! Nice one. As dried stuff keeps for ages, we always have plenty of them in our 'pantry'.
Sorry to hear of illness in your family. Gosh, that's a lot of commuting! Anyway, I hope he or she gets well soon:)
Marco.
something in fridge needs eaten first.. but yes i like them. simple but tasty and quite good for you too i think.
Also got some stew delivered with a tight timeline so will cook that today. can freeze it then.
Yup, they are good for you. It's a cheap and filling meal, although if I were having them, I think I'd smother them in baked beans (and a nice knob of butter), to add a sauce and some moistness, as they can be quite dry - and you know me for dry food!!:D
Marco.
Yup, they are good for you. It's a cheap and filling meal, although if I were having them, I think I'd smother them in baked beans (and a nice knob of butter), to add a sauce and some moistness, as they can be quite dry - and you know me for dry food!!:D
Marco.
ive never tried beans with a baker.. butter and cheese usually... maybe bacon or chicken as a garnish etc
You could have baked potatoes with cheesy beans! Del sometimes has that when she's feeling lazy!:D
Marco.
You could have baked potatoes with cheesy beans! Del sometimes has that when she's feeling lazy!:D
Marco.
had cheesy beans on toast before.:D
Well next time fire some on a baked tattie and see what you think!:D
Marco.
walpurgis
30-06-2021, 11:34
Baked beans with a cheese filled baked spud is very good. :)
rmcin626
30-06-2021, 12:46
Today was (once again) a celebration of the classic burger (these Wagyu ones from Aldi really are the dogs), plus I had a couple of brioche buns to use up, so yes two bad-boys all to myself:D: Oh, and a ridiculously small portion of chips (sorry, Roy:o
https://imagizer.imageshack.com/v2/1024x768q90/923/61EfJm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/x5cBuD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/i1jOh2.jpg
The squeezy things wot went in it afterwards:
https://imagizer.imageshack.com/v2/1024x768q90/922/hskX7J.jpg
Noice:cool:
Marco.
Had a look for the wagyu burgers this morning but no sign of them.
Asda were selling them too.
Had a look for the wagyu burgers this morning but no sign of them.
Lol, given the vino shenanigans, should I be surprised?:D
Next time you go, if they haven't got Wagyu, get these as they're 95% as good: https://www.aldipresscentre.co.uk/product-news/meat-your-heart-out-aldi-launches-the-best-ever-burger-in-time-for-bank-holiday/
But of course, they probably won't have those either!:lol:
;)
Marco.
I will often have a baked potato stuffed with either baked beans or a tuna/mayonnaise mixture, with a bit of salad on the side for lunch.
It's quick, easy and tasty. :)
Ahem, Bazza, this was addressed to you earlier:
Indeed, that may be the case, Barry, but it's what I had kicking around, and we don't buy much of that stuff anyway.
Did you like the burgers?:)
Or were you just popping in to 'castigate' me on my choice of condiments?:lol:;)
Marco.
rmcin626
30-06-2021, 13:21
Lol, given the vino shenanigans, should I be surprised?:D
Next time you go, if they haven't got Wagyu, get these as they're 95% as good: https://www.aldipresscentre.co.uk/product-news/meat-your-heart-out-aldi-launches-the-best-ever-burger-in-time-for-bank-holiday/
But of course, they probably won't have those either!:lol:
;)
Marco.
Will have a look but don’t hold out much hope
It's mad, innit?:D
Marco.
Ahem, Bazza, this was addressed to you earlier:
Or were you just popping in to 'castigate' me on my choice of condiments?:lol:;)
Marco.
In general I neither like or eat burgers. It's the texture of the burger patty I don't like, regardless of the quality of the meat used.
In general I neither like or eat burgers. It's the texture of the burger patty I don't like, regardless of the quality of the meat used.
im a bit that way with crappy burgers but the good ones are excellent both in flavour and texture. I used to make my own once upon a time.
In general I neither like or eat burgers. It's the texture of the burger patty I don't like, regardless of the quality of the meat used.
Lol, no worries, I'd forgotten you were a bit of a fussy eater! You don't 'do' poultry either, if I recall correctly?:)
All these fads embedded in your eating habits from a young age - your parents shouldn't have allowed it!:ner:;)
[Only kidding].
Marco.
im a bit that way with crappy burgers but the good ones are excellent both in flavour and texture. I used to make my own once upon a time.
Life's too short to eat crappy burgers, or crappy anything :exactly:
Marco.
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