View Full Version : What have you been eating today?
This is a new thread intended to replace "OK, What's for Lunch or Tea Today?". It will cover breakfast; second breakfast; mid-morning breaks; snacks; lunch; afternoon tea; dinner, and any other consumption of an edible comestible.
So it can be anything from a bag of pork scratchings to perhaps Beluga caviar with a Blanc de Blancs champagne. Or maybe a Mars bar to say French truffles with an aged Barolo wine.
Whatever it was, tell us all about it here.
I'll start things off with our breakfast at 07:00, consisting of a cup of Cameroon coffee made in a Mokka pot, with a bowl of Dorset Cereals 'Simply Nutty' muesli with a few raspberries thrown in. We then went off to visit a boot sale and came back for second breakfast at around 10:00 of toast with Tiptree medium-cut orange marmalade. Lunch was only a sandwich of Italian mortadella ham with cheese and tomato.
No afternoon tea today, but yesterday it was a cup of Assam tea with a pain au chocolat to eat.
Dinner at 19:15 was hard boiled eggs with Macédoine:
https://i.postimg.cc/wTBnByhf/20260927-185004-1.jpg (https://postimages.org/)
Macédoine is a South Cameroon salad made from diced boiled potato, diced cooked carrot, onion, green peas and mayonaisse. In Cameroon it is made from vegetables fresh from the field, but here we had to make do with vegetable fresh from the greengrocer.
Dessert was a large naval orange, with a bottle of Peroni lager to drink.
Going out here for lunch later: https://wheatsheaf-cowshed.co.uk
I'll see if I can take some pics of the food:cool:
Marco.
Cheers, Barry. We're going to a garden centre in the Wirral, hence why we're out that way, and when in the area The Wheatsheaf is one of our favourite haunts:)
Marco.
Been a bit lax with posting on this new thread, having missed yesterday, I'll post now what I ate then.
Breakfast was my usual cup of Cameroonian coffee made in a Mokka pot, with a bowl of muesli with some strawberries thrown in for a change:
https://i.postimg.cc/rm1xYkFP/20260928-102520-1.jpg (https://postimages.org/)
Lunch, around midday was a roast silver-side beef sandwich.
I then had to go into town to do a few errands, so for the afternoon break I went to our favourite cafe for an americano coffee and an almond and chocolate croissant:
https://i.postimg.cc/FRNVvR6W/20260928-155128-1.jpg (https://postimages.org/)
Dinner was a sort of boeuf bourguignon, sans mushrooms and bacon, with rice and vegetables on the side:
https://i.postimg.cc/bYMSHrR5/20260919-200808-1.jpg (https://postimages.org/)
and washed down with a 2024 Château La Croix Saint-Michel, Montagne Saint-Émilion.
A large navel orange for dessert.
Nice, Barry:)
Coffee-wise, don't you like espressos or cappuccinos?
Marco.
From earlier... Today's lunch, inside the pub where we were eating, called the cowshed:
https://imagizer.imageshack.com/v2/1024x768q70/924/i7cqaR.jpg
To start, I had the crab & lobster ravioli with a tomato & basil cream sauce:
https://imagizer.imageshack.com/v2/1024x768q70/923/T8RC32.jpg
Del had the deep-fried pickles with paprika mayonnaise:
https://imagizer.imageshack.com/v2/1024x768q70/922/T12hCf.jpg
For main, I had the braised beef Bourguignon with creamed mashed potatoes:
https://imagizer.imageshack.com/v2/1024x768q70/923/NJYyhZ.jpg
Del had a warm superfood salad:
https://imagizer.imageshack.com/v2/1024x768q70/923/wXhY9B.jpg
Lastly, I had an orange crème brûlée with chocolate shortbread:
https://imagizer.imageshack.com/v2/1024x768q70/922/nRzAmu.jpg
Finishing off with a double espresso:
https://imagizer.imageshack.com/v2/1024x768q70/922/OOnNWD.jpg
I had a pint of local real ale to drink and Del had a diet Coke, as she was driving.
Everything was lovely:)
Marco
Last night's homemade cottage pie.
Very nice not made one for years.
https://uploads.tapatalk-cdn.com/20260929/580ad53ff853a6cb76f24717f7ef73e5.jpg
From earlier... Today's lunch, inside the pub where we were eating, called the cowshed:
https://imagizer.imageshack.com/v2/1024x768q70/924/i7cqaR.jpg
To start, I had the crab & lobster ravioli with a tomato & basil cream sauce:
https://imagizer.imageshack.com/v2/1024x768q70/923/T8RC32.jpg
Del had the deep-fried pickles with paprika mayonnaise:
https://imagizer.imageshack.com/v2/1024x768q70/922/T12hCf.jpg
For main, I had the braised beef Bourguignon with creamed mashed potatoes:
https://imagizer.imageshack.com/v2/1024x768q70/923/NJYyhZ.jpg
Del had a warm superfood salad:
https://imagizer.imageshack.com/v2/1024x768q70/923/wXhY9B.jpg
Lastly, I had an orange Crème Brûlée with chocolate shortbread:
https://imagizer.imageshack.com/v2/1024x768q70/922/nRzAmu.jpg
Finishing off with a double espresso:
https://imagizer.imageshack.com/v2/1024x768q70/922/OOnNWD.jpg
I had a pint of local rea5l ale to drink and Del had a Diet Coke, as she was driving.[/I]
Everything was lovely:)
Marco
All looks lovely Marco, save for the Crème Brûlée which I have never liked. Still suum cuique. :)
What was the name of the local real ale?
Last night's homemade cottage pie.
Very nice not made one for years.
https://uploads.tapatalk-cdn.com/20260929/580ad53ff853a6cb76f24717f7ef73e5.jpg
Looks fine - love cottage pie!
All looks lovely Marco, save for the Crème Brûlée which I have never liked. Still suum cuique. :)
What was the name of the local real ale?
No worries... I suspect you feel the same about panna cotta?
I forget the name of the ale. They had a few, which the waiter read out, and I just chose one of them. I like blonde real ales:)
Marco.
Nice, Justers. I would've liked to have seen what it looked like whole:)
Marco.
From earlier... Today's lunch, inside the pub where we were eating, called the cowshed:
https://imagizer.imageshack.com/v2/1024x768q70/924/i7cqaR.jpg
To start, I had the crab & lobster ravioli with a tomato & basil cream sauce:
https://imagizer.imageshack.com/v2/1024x768q70/923/T8RC32.jpg
Del had the deep-fried pickles with paprika mayonnaise:
https://imagizer.imageshack.com/v2/1024x768q70/922/T12hCf.jpg
For main, I had the braised beef Bourguignon with creamed mashed potatoes:
https://imagizer.imageshack.com/v2/1024x768q70/923/NJYyhZ.jpg
Del had a warm superfood salad:
https://imagizer.imageshack.com/v2/1024x768q70/923/wXhY9B.jpg
Lastly, I had an orange Crème Brûlée with chocolate shortbread:
https://imagizer.imageshack.com/v2/1024x768q70/922/nRzAmu.jpg
Finishing off with a double espresso:
https://imagizer.imageshack.com/v2/1024x768q70/922/OOnNWD.jpg
I had a pint of local real ale to drink and Del had a Diet Coke, as she was driving.
Everything was lovely:)
MarcoLooks good love those small onions in bourguignon.
Tonight's make up something using what you have. Using a work colleague of my wife's home reared eggs, which are ace.
https://uploads.tapatalk-cdn.com/20260929/fd47790235ab3fcf432aab0137acda51.jpg
https://uploads.tapatalk-cdn.com/20260929/aac4a332b7d6743b25244286c7335a1e.jpg
Nice, Justers. They look like great eggs - you can't beat it when they're as fresh as that:)
Marco.
Nice, Justers. They look like great eggs - you can't beat it when they're as fresh as that:)
Marco.Indeed. We got them on the 23rd. Three pairs of different breeds and hence different colours.
This dude that has them only turns up once every couple of months.
But 30 odd years ago I knew a dude who used to sell me his for a paltry some. They were the best eggs I have ever eaten anywhere in my entire life. Just on another level egg. He used to feed his hens on cabbage.
Are they organic free range eggs Justin? We get our eggs from the local greengrocer. They are supplied from the farm every day and box them up in the shop.
Looking up Mari's Eggs on the web, they look to be very reasonably priced: certainly cheaper than what we pay here. Pop-up stalls selling through a 'charity box' system looks radical - ""Vive la revolution"! ;)
Breakfast was my usual coffee with two slices of toast. One with Wilkins Tiptree medium cut orange marmalade, the other with peanut butter and Marmite:
https://i.postimg.cc/WbynyWWW/20260929-113458-1.jpg (https://postimages.org/)
Lunch was a ham and cheese sandwich, and Dinner was sardine on rice with carrot, onion, and tomatoes in a chilli pesto sauce:
https://i.postimg.cc/KcdJYsbH/20260929-184003-1.jpg (https://postimages.org/)
No worries... I suspect you feel the same about panna cotta and crème caramel?
Barry, did you miss this from earlier?:)
Marco.
Barry, did you miss this from earlier?:)
Marco.
I'm not keen on any custard dessert or similar, so that includes crème brûlée, crème caramel and panna cotta. I do like cheesecake (especially lemon cheesecake) and I do like choux pastry (a relatively recent conversion; before I would dismiss it as tasting like damp cardboard! :lol: ).
And I also like fruit pies: apple; rhubarb; gooseberry and steamed ginger, with some single cream; and will eat a small Christmas pudding with vanilla ice cream on the 25th.
But in general I prefer fresh fruit: oranges; mandarins; nectarines; pineapple; pears; plums; strawberries; raspberries, and 'crisp' apples (with a largely green-coloured skin, and Breaburn variety - but not "golden delicious", which have IMO no real taste at all!)
Interesting... I like any desserts that aren't too heavy, especially at a pub ir restaurant, with having two courses beforehand; normally I don't bother. I also like fruit pies, apple crumble being my favourite, with vanilla ice-cream or homemade custard..
I don't really class fresh fruit as a dessert. It's something I normally have either for breakfast, or a mid afternoon snack. In particular I love fruit salads that Del's marinated in some booze!:D
The booze bit (white wine) is an Italian thing, otherwise it's sugar and lemon, see here for macedonia: https://www.ciaoitalia.com/recipes/macedonia
Marco.
P.S What about tiramisu or zabaglione - do you like those?
Pigmy Pony
30-09-2026, 09:39
P.S What about tiramisu or zabaglione - do you like those?
Tiramisu - wasn't that invented to make the rest of the meal seem better? I've never heard anyone say anything nice about tiramisu.
What? It's a massive favourite in proper Italian restaurants and enjoyed in households everywhere!
Besides, I thought you'd have commented on my meal out yesterday:)
Marco.
Are they organic free range eggs Justin? We get our eggs from the local greengrocer. They are supplied from the farm every day and box them up in the shop.
Looking up Mari's Eggs on the web, they look to be very reasonably priced: certainly cheaper than what we pay here. Pop-up stalls selling through a 'charity box' system looks radical - ""Vive la revolution"! ;)I don't know what you found Barry but they are not a commercial venture. They are organic.
Pigmy Pony
30-09-2026, 10:03
What? It's a massive favourite in proper Italian restaurants and enjoyed in Italian households everywhere!
Marco.
If you say so. But remember not everyone in the world is Italian :ner: For my part, I could eat it as I've never encountered a dessert I couldn't eat. But it would be way down my list.
Lol - just letting you know that it's a very popular dessert in restaurants, among Brits, so your comment about no-one having a good word to say about it is way off the mark.
Barry probably won't like it, though!:D
Marco.
I don't know what you found Barry but they are not a commercial venture. They are organic.
I just typed in "Mari's Eggs" into Google, along with the address as marked on the egg box you showed, and it came up with what I said: that they are a pop-up stall that ask for payment in cash which goes to the local community and charities.
If they are not a commercial venture, why have they gone to the trouble of having egg boxes printed as shown?
Lol - just letting you know that it's a very popular dessert in restaurants, among Brits, so your comment about no-one having a good word to say about it is way off the mark.
Barry probably won't like it, though!:D
Marco.
I have eaten both tiramisu and zabaglione; I don't dislike them but I wouldn't choose them if they were on the menu at a restaurant.
Basically, I don't really like things that are too sugary and sweet.
Ah, ok that's cool:)
If you like fruit, do you think you'd enjoy macedonia?
Marco.
I just typed in "Mari's Eggs" into Google, along with the address as marked on the egg box you showed, and it came up with what I said: that they are a pop-up stall that ask for payment in cash which goes to the local community and charities.
If they are not a commercial venture, why have they gone to the trouble of having egg boxes printed as shown?I just asked my wife who got the eggs and that's what she said.
Fundamentally, though, she's kinda right.
"Ultimately, while it is legally and functionally a tiny commercial side-business, most locals and visitors would describe it as a traditional rural farm-gate stall rather than a mainstream "commercial venture."
Ah, ok that's cool:)
If you like fruit, do you think you'd enjoy macedonia?
Marco.
I have eaten baclava, but again I find them too sticky and sweet. The same with Turkish desserts, and possibly most other desserts available Muslim countries.
But to answer your question "do you think your would enjoy macedonia?" Well, I have never visited Macedonia, but have visited its neighbours: Greece, Albania, Kosova and Serbia, and Bulgaria, all of which I have enjoyed, so would most likely enjoy Macedonia.
To 'dilute' this thread drift, I can tell you the worse wine I have ever sampled was in Albania. It was indescribably bad.
I have eaten baclava, but again I find them too sticky and sweet. The same with Turkish desserts, and possibly most other desserts available Muslim countries.
But to answer your question "do you think your would enjoy macedonia?" Well, I have never visited Macedonia, but have visited its neighbours: Greece, Albania, Kosova and Serbia, and Bulgaria, all of which I have enjoyed, so would most likely enjoy Macedonia.
To 'dilute' this thread drift, I can tell you the worse wine I have ever sampled was in Albania. It was indescribably bad.
Macedonia: the Italian fruit salad... Did you not read my link, daftee?
Marco.
Can't you take a joke Marco? Yes of course I read your link; and if you had read my reply I have tasted something similar. People have different tastes in things, be it cars, watches, holiday destinations, music and food.
Sometimes you are just too literal, and your insistence that people reply to your posts is becoming tiresome.
Pigmy Pony
30-09-2026, 14:20
Lol - just letting you know that it's a very popular dessert in restaurants, among Brits, so your comment about no-one having a good word to say about it is way off the mark.
Barry probably won't like it, though!:D
Marco.
No, my comment was that I'd never heard anyone say anything nice about tiramisu... which for me is exactly on the mark - I've also never heard anyone say anything nice about Max Bygraves records, but I'm prepared to accept his fans are out there.
I can understand you defending tiramisu though, it's a bit like if someone told me David Bowie was shit.
No, my comment was that I'd never heard anyone say anything nice about tiramisu... which for me is exactly on the mark...
Well, you're wrong because it's a very popular dessert in Italian restaurants. TBH, I doubt you've ever had a good one. If you come round here sometime, I'll get Del to make one and bet you £20 you'll love it!
I can understand you defending tiramisu though, it's a bit like if someone told me David Bowie was shit.
I'm not defending Tiramisu; merely pointing out that your observation isn't factually correct.
Marco.
Pigmy Pony
30-09-2026, 14:28
I have eaten baclava
They recently banned the wearing of these in Nottingham city centre. No idea what they would taste like, probably sweaty chav.
Can't you take a joke Marco? Yes of course I read your link; and if you had read my reply I have tasted something similar. People have different tastes in things, be it cars, watches, holiday destinations, music and food.
Sometimes you are just too literal, and your instance that people reply to your posts is becoming tiresome.
Of course I can take a joke, but there were no smileys in your post to confirm it. If I ask a question I only consider it polite to expect a reply. That's what I do. You won't need to prompt me to answer any of your questions.
Marco.
They recently banned the wearing of these in Nottingham city centre. No idea what they would taste like, probably sweaty chav.
:lolsign:
Marco.
Pigmy Pony
30-09-2026, 14:57
Well, you're wrong because it's a very popular dessert in Italian restaurants. TBH, I doubt you've ever had a good one. If you come round here sometime, I'll get Del to make one and bet you £20 you'll love it!
I'm not defending Tiramisu; merely pointing out that your observation isn't factually correct.
Marco.
Well that sounds like a great way to enjoy some free nosh and get paid 20 quid to lie about not enjoying it!:D Might just take you up on that.
I recall you saying you don't like porridge. TBH I doubt you've ever had porridge done right. This involves the giant oats being rolled by a mangy dog scooting across them, then brought to the boil on a wood-fired Aga mixed with full fat milk from cows grazing in that little trapezoidal field on the outskirts of Oswestry.
Thinking about it, you probably have :)
Of course I can take a joke, but there were no smileys in your post to confirm it. If I ask a question I only consider it polite to expect a reply. That's what I do. You won't need to prompt me to answer any of your questions.
Marco.
You didn't reply to my post suggesting you and Del might be interested in reading of my travelling up and down the Dalmatian coast I posted here. Did you read it? ;)
Well that sounds like a great way to enjoy some free nosh and get paid 20 quid to lie about not enjoying it!:D Might just take you up on that.
We'll need to do it sometime then when I'm up for visitors:cool:
Marco.
You didn't reply to my post suggesting you and Del might be interested in reading of my travelling up and down the Dalmatian coast I posted here. Did you read it? ;)
What post?:hmm:
You mentioned it on the phone and subsequently PM'd me on the matter, and I followed your link, read your superb thread and sent the link to Del.
Marco.
For tonight's dinner... Sirloin steak in a red wine and mushroom sauce with vine tomatoes, green beans and roasties:
https://imagizer.imageshack.com/v2/1024x768q70/923/a1KUjS.jpg
Marco.
Snap(ish).https://uploads.tapatalk-cdn.com/20260930/bac38f3f3ed0df8c12cd48859cd842e8.jpg
Nice, Justin. Did you do the steak on a griddle pan?:)
Marco.
Nice, Justin. Did you do the steak on a griddle pan?:)
Marco.Cast iron one and a big cast iron weight on top of it. Very high heat. TBH given what I gave it and for how long I was expecting a more seared appearance. 4 mins a side.
Loadsa salt and black pepper coated in the virgin's best olive.
Gonna make some mango and pineapple hot sauce with those scotch bonnets tomoz. Picked those of my plant today.https://uploads.tapatalk-cdn.com/20260930/3553922923c6af152ea05d4e4258bc15.jpg
Pigmy Pony
30-09-2026, 20:35
For tonight's dinner... Sirloin steak in a red wine and mushroom sauce with vine tomatoes, green beans and roasties:
https://imagizer.imageshack.com/v2/1024x768q70/923/a1KUjS.jpg
Marco.
Nothing there I couldn't eat, well I'd probably leave the twig holding the tomatoes together. And if I'm honest I'd choose Justin's new potatoes over them roasties.
Cast iron one and a big cast iron weight on top of it. Very high heat. TBH given what I gave it and for how long I was expecting a more seared appearance. 4 mins a side.
Loadsa salt and black pepper coated in the virgin's best olive.
Gonna make some mango and pineapple hot sauce with those scotch bonnets tomoz. Picked those of my plant today.https://uploads.tapatalk-cdn.com/20260930/3553922923c6af152ea05d4e4258bc15.jpg
Should be good!:cool:
Marco.
Nothing there I couldn't eat, well I'd probably leave the twig holding the tomatoes together. And if I'm honest I'd choose Justin's new potatoes over them roasties.
No worries... It's swings and roundabouts with the spuds:)
Marco.
Beef
https://uploads.tapatalk-cdn.com/20260930/0a50af34bf78efab22968751ac3a45e0.jpg
For tonight's dinner... Sirloin steak in a red wine and mushroom sauce with vine tomatoes, green beans and roasties:
https://imagizer.imageshack.com/v2/1024x768q70/923/a1KUjS.jpg
Marco.
I could happily eat all of that, though I would have made a black peppercorn and mushroom sauce. Also I would have partnered it with boiled new potatoes (Jersey Royal) as IMO you can only make decent roast potatoes if you are also roasting a joint of beef.
What was for pudding?
Pigmy Pony
01-10-2026, 07:34
I could happily eat all of that, though I would have made a black peppercorn and mushroom sauce. Also I would have partnered it with boiled new potatoes (Jersey Royal) as IMO you can only make decent roast potatoes if you are also roasting a joint of beef.
What was for pudding?
Jersey Royals. They're the ones I was thinking of :) I could eat them on their own, though I do tend to overdo it with the butter.
I could happily eat all of that, though I would have made a black peppercorn and mushroom sauce. Also I would have partnered it with boiled new potatoes (Jersey Royal) as IMO you can only make decent roast potatoes if you are also roasting a joint of beef.
What was for pudding?
Nothing, I was too full.
Cheers, mate. The problem with doing roasties, as you say with a roast, is that it makes them non-veggie, so Del can't eat them, and as accommodating as she is, I'm not going to ask her to make two sets of spuds just so I can have the meat juices:)
Besides, the roasties were infused in olive oil, garlic and rosemary, so not lacking in flavour at all.
Marco.
Pigmy Pony
01-10-2026, 10:57
Nothing, I was too full.
Cheers, mate. The problem with doing roasties, as you say with a roast, is that it makes them non-veggie, so Del can't eat them, and as accommodating as she is, I'm not going to ask her to make two sets of spuds just so I can have the meat juices:)
Besides, the roasties were infused in olive oil, garlic and rosemary, so not lacking in flavour at all.
Marco.
Too full for dessert? That's a shame. I have a separate pudding stomach, so it's never been a problem for me :)
You make a good case for the roasties, they sound fine. You guys are happy to make time for these things, but I could never be a veggie - too much faff for a lazy bones like me.
I have no doubt about the taste of the 'roasties', it is the crispy exterior that you can only get by roasting them in an oven that I was commenting on. If they were roasted in an oven that wasn't obvious in the photo.
Regardless, it all looked delicious. :)
Lol - they were roasted in an oven:)
In all this, regardless, I've got to make sure that Del is adequately catered for. That's why the likes of roast potatoes done in beef dripping, etc, are off the menu.
Marco.
Then it must be the fat that makes the difference. I don't think using olive oil can give you proper roast potatoes.
The olive oil is part of the marinade, Barry, along with garlic and rosemary (sea salt and black pepper) before the potatoes go into the oven - and proper they were:)
Marco.
Too full for dessert? That's a shame. I have a separate pudding stomach, so it's never been a problem for me :)
You make a good case for the roasties, they sound fine. You guys are happy to make time for these things, but I could never be a veggie - too much faff for a lazy bones like me.
I'm not really a pudding person - I like them but I can live without them.
There's no faff, mate. Del just easts the veggies (or pasta or rice) my meal comes with, and which would be there anyway, regardless if she was veggie or not. It's challenging sometimes though when we're out, as some of the options she's offered in restaurants are rarely up to the standard of the meat and fish dishes on the menu.
Marco.
Tonight's repast... Grilled lamb cutlets with a vegetable kebab and (more) roasties:
https://imagizer.imageshack.com/v2/1024x768q70/923/xv2O9Y.jpg
Washed down with a Rioja Gran Reserva:
https://imagizer.imageshack.com/v2/1024x768q70/923/6cPBXJ.jpg
Marco.
Pigmy Pony
01-10-2026, 17:32
Can vegetarians eat fish? Can they eat eggs? If not, that only leaves dairy. Beans and nuts are not 'complete' proteins, ie. containing all the essential amino acids... attending to these needs is what I mean by 'faff'. And we really need more protein as we get older.
No doubt my knowledge on this might be a bit out of date, with Del being more knowledgeable on this stuff, so I'm happy to be brought up to speed :)
Tonight's repast... Grilled lamb cutlets with a vegetable kebab and (more) roasties:
https://imagizer.imageshack.com/v2/1024x768q70/923/xv2O9Y.jpg
Washed down with a Rioja Gran Reserva:
https://imagizer.imageshack.com/v2/1024x768q70/923/6cPBXJ.jpg
Marco.
Those roasties look a lot better this time.
(I always find the wire mesh on those bottles of rioja annoying. ;) )
Can vegetarians eat fish? Can they eat eggs? If not, that only leaves dairy. Beans and nuts are not 'complete' proteins, ie. containing all the essential amino acids... attending to these needs is what I mean by 'faff'. And we really need more protein as we get older.
No doubt my knowledge on this might be a bit out of date, with Del being more knowledgeable on this stuff, so I'm happy to be brought up to speed :)
Vegetarians can eat fish and eggs, but those that eschew both on ethical grounds are called vegans. A vegan diet has to be supplemented to get all of the required vitamins and minerals to maintain health.
I'll show you some proper roasties one day, Marco. No offense to Del as she is generally amazing, obviously.
Agree with Brian second batch look better.
My wife got given these duck eggs yesterday at the local shop. She seems to have become an egg magnet! The ducks arrived outside the shop a few months ago. They should try and sell them.
Paprika duck eggs, thick back bacon and toasted Hovis. Easy night wife is away ...https://uploads.tapatalk-cdn.com/20261001/1d08d56f5c362e9363fbe34f266b201c.jpg
Vegetarians can eat fish and eggs, but those that eschew both on ethical grounds are called vegans. A vegan diet has to be supplemented to get all of the required vitamins and minerals to maintain health.
True vegetarians don't eat fish, and Del's one of those; she eats eggs, though:)
She's not a vegan.
Marco.
I'll show you some proper roasties one day, Marco. No offense to Del as she is generally amazing, obviously.
Agree with Brian second batch look better.
My wife got given these duck eggs yesterday at the local shop. She seems to have become an egg magnet! The ducks arrived outside the shop a few months ago. They should try and sell them.
Paprika duck eggs, thick back bacon and toasted Hovis. Easy night wife is away ...https://uploads.tapatalk-cdn.com/20261001/1d08d56f5c362e9363fbe34f266b201c.jpg
Looks good... Btw, who's Brian?;)
Marco.
Can vegetarians eat fish? Can they eat eggs? If not, that only leaves dairy.
You're joking, right?:D
Don't forget pasta...
There are THOUSANDS of varieties of vegetables, much more than there are types of meat, and she loves them all. When you start growing things from seed, you realise the myriad of produce that's available, most of which doesn't reach the supermarkets.
Del's got a more varied diet than me!
Marco.
I'll show you some proper roasties one day, Marco. No offense to Del as she is generally amazing, obviously.
Agree with Brian second batch look better.
My wife got given these duck eggs yesterday at the local shop. She seems to have become an egg magnet! The ducks arrived outside the shop a few months ago. They should try and sell them.
Paprika duck eggs, thick back bacon and toasted Hovis. Easy night wife is away ...https://uploads.tapatalk-cdn.com/20261001/1d08d56f5c362e9363fbe34f266b201c.jpg
Looks tasty Justin,
It's the sort of thing I would knock up if alone.
Duck eggs are richer in taste compared with hen's eggs. They are also larger in size. I'm not that mad about them: even though they are readily available from our greengrocer.
Barry (not Brian ;) )
Pigmy Pony
01-10-2026, 19:42
You're joking, right?:D
Don't forget pasta...
There are THOUSANDS of varieties of vegetables, much more than there are types of meat, and she loves them all. When you start growing things from seed, you realise the myriad of produce that's available, most of which doesn't see the supermarkets.
Del's got a more varied diet than me!
Marco.
Of course I'm not joking, I'm referring to 'complete' proteins (as mentioned in the post you misread) :ner: As far as I'm aware, pasta doesn't have a lot of protein in it, neither do vegetables, no matter how varied the diet.
Del will have more idea about this than you do, and almost certainly more than me, so consultation with her could be educating for both of us :)
And I'm aware that for vegans it's even worse, they won't even have dairy.
Those roasties look a lot better this time.
(I always find the wire mesh on those bottles of rioja annoying. ;) )
Yes, they serve no useful purpose.
The roasties this time were more browned, but much of the issue last time was the camera angle.
As you've said in the past, the most important thing is the taste, and in that respect, I'd put Del's roast potatoes up against anyone's:)
Marco.
Of course I'm not joking, I'm referring to 'complete' proteins (as mentioned in the post you misread) :ner: As far as I'm aware, pasta doesn't have a lot of protein in it, neither do vegetables, no matter how varied the diet.
Del will have more idea about this than you do, and almost certainly more than me, so consultation with her could be educating for both of us :)
And I'm aware that for vegans it's even worse, they won't even have dairy.
She also gets her protein from nuts, tofu, lentils and pulses. Oh, and she's perfectly healthy;)
Marco.
Pigmy Pony
01-10-2026, 20:19
She also gets her protein from nuts, tofu, lentils and pulses. Oh, and she's perfectly healthy;)
Marco.
I'm sure she is, and long may that continue. I suppose my question is: do the above mentioned foods provide 'complete' protein (traditionally coming from animal sources)? I suspect they don't. Or are my thoughts on this outdated? And I'm directing the question to Del, I think as a non-vegetarian you're probably as clueless as me, no offence like :) As long as Del isn't having the same meals as you, but with the meat/fish removed, because that wouldn't be good enough.
I suppose my question is: do the above mentioned foods provide 'complete' protein (traditionally coming from animal sources)?
No idea what that is...
I suspect they don't.
Based on what evidence - are you a nutritionist?
As long as Del isn't having the same meals as you, but with the meat/fish removed, because that wouldn't be good enough.
No, it wouldn't, but that's not the case. She also eats all the other things I've mentioned above. She's not deficient in protein.
Why the concern, anyway?
Marco.
Looks good... Btw, who's Brian?;)
Marco.Funny, I walked away from that post wondering if I had fucked up.
Apologies, Barry.
Pigmy Pony
01-10-2026, 22:28
Why the concern, anyway?
Marco.
No concern, just curiosity. Anyway, I no longer require an answer to my question, all the answers are there online.
I'm no nutritionist, though through the 70s and 80s I had some interest in sports nutrition. Then nutrition formed part of a sports therapy course I did, but that was a quarter of a century ago. I just wondered how much has changed since then - not much by the looks of it. Apart from perhaps the science around plant-based foods.
If my comments/questions are going to be met with suspicion I should perhaps stop. Because I'm not about to reply to all the posts/pics on here with ohyesthatlooksdelicioushowonearthdoyoufindthetime :nono: There's only so many times you can say that with sincerity.
Pigmy Pony
02-10-2026, 06:32
Porridge for breakfast. That's all, just porridge. Same as every morning. Not terribly exciting, but heart-healthy. And if it helps to keep me from, y'know, dying, it's probably worth it :)
No concern, just curiosity. Anyway, I no longer require an answer to my question, all the answers are there online.
I'm no nutritionist, though through the 70s and 80s I had some interest in sports nutrition. Then nutrition formed part of a sports therapy course I did, but that was a quarter of a century ago. I just wondered how much has changed since then - not much by the looks of it. Apart from perhaps the science around plant-based foods.
If my comments/questions are going to be met with suspicion I should perhaps stop. Because I'm not about to reply to all the posts/pics on here with ohyesthatlooksdelicioushowonearthdoyoufindthetime :nono: There's only so many times you can say that with sincerity.
The issue was that you seemed to be implying that my wife had a protein deficiency, without any evidence to back that up. I can assure you that's not the case and that she manages her (varied) diet very well.
Now that's been said, we can move on:)
Marco.
Mango, Pineapple & Scotch Bonnet Hot Sauce (with Coconut Cream)
Hot sauces are very easy to make. And extremely good.
That apple cider vinegar tastes excellent.
I can post the recipe if anyone wants it.https://uploads.tapatalk-cdn.com/20261002/c94ef78ab0c618e0aa0ecb790c2b4f8c.jpghttps://uploads.tapatalk-cdn.com/20261002/93b9b53c3f7cdda73c23f73d98ab16ad.jpghttps://uploads.tapatalk-cdn.com/20261002/d66590d923324f0923eda3a77869aaa3.jpghttps://uploads.tapatalk-cdn.com/20261002/fa2ad67939b2e318823a5551a66192ba.jpg
Me loikes hot sauces, and the ingredients in that one are right up my street:)
Marco.
Just a simple lunch... Some pâté and toast:
https://imagizer.imageshack.com/v2/1024x768q70/923/W85klJ.png
Marco.
Just a simple lunch... Some pâté and toast:
https://imagizer.imageshack.com/v2/1024x768q70/923/W85klJ.png
Marco.If that's chicken liver that's also very easy to make. Love the stuff.
Just tasted that hot sauce now it's luke warm and it's incredible. 7 days in the fridge and it will be even better.
Chicken liver, yes... Good luck with the sauce:)
Marco.
Smashed new potato, chorizo, back bacon, garlic, red and white onion, guacamole and vinegar pepper with hot sauce. Mari and Burford Brown eggs.https://uploads.tapatalk-cdn.com/20261002/195a4189c46d098dfbf6d282e4157d34.jpg
There's a lot going on there, dude! Did it all come together nicely?:)
Marco.
Tonight's dinner... Madras fish curry with peas:
https://imagizer.imageshack.com/v2/1024x768q70/924/qrD1Mp.jpg
Marco.
There's a lot going on there, dude! Did it all come together nicely?:)
Marco.I had seconds. It was really enjoyable and those vinegar peppers are a lot better than they were. Much better in a sandwich than there, though.
Tonight's dinner... Madras fish curry with peas:
https://imagizer.imageshack.com/v2/1024x768q70/924/qrD1Mp.jpg
Marco.Looks good but that's a powerful flavour for a fish, non?
I had seconds. It was really enjoyable and those vinegar peppers are a lot better than they were. Much better in a sandwich than there, though.
Cool... Vinegar peppers are a big Italian thing:)
Marco.
Looks good but that's a powerful flavour for a fish, non?
Indeed, but I like strong flavours (loads of Asian ingredients in the sauce) and it's pretty much how they'd have it in India:)
Marco.
Wraps
https://uploads.tapatalk-cdn.com/20261002/52c43ae461b59fe44d4390a39b1db819.jpg
Are you still drinking that Jam Shed wine, Roy?:)
Marco.
Are you still drinking that Jam Shed wine, Roy?:)
Marco.
Yes, I usually have a load up when either Asda, Morrisons or Tescos have their 25% off if you buy 6 bottles deal.
Yes, I usually have a load up when either Asda, Morrisons or Tescos have their 25% off if you buy 6 bottles deal.Cool but that wine is just totally sugar loaded. I find it a little bit sickly it is so sweet.
I do agree it is budget friendly and pleasant. I did like it for a while. Until I realised the sugar content. Which is off the scale.
Cool but that wine is just totally sugar loaded. I find it a little bit sickly it is so sweet.
I do agree it is budget friendly and pleasant. I did like it for a while. Until I realised the sugar content. Which is off the scale.
Thanks for pointing that out, the Shiraz seems to be the worst offender, I prefer the Malbec.
Cheap wine is always poor value for money. The bottling costs; duty; VAT; labelling; corks, stoppers or caps; shipping and storage are almost the same, regardless of end price.
So for example, in a £6 bottle of wine the contents are only worth about 50p. Whereas with a £15 bottle of wine, the contents are worth around £3.
All valid points... What did you have for dinner last night, Barry?:)
Marco.
All valid points... What did you have for dinner last night, Barry?:)
Marco.
We're in London at the moment and didn't want to cook, so a takeaway margarita pizza with some green vegetables on the side.
And a bottle of Gallo, White Grenache rose wine to drink.
And a bottle of Gallo, White Grenache rose wine to drink.
Steady Barry, that has more sugar in than a Jam Shed Malbec!
Steady Barry, that has more sugar in than a Jam Shed Malbec!
3.2g of sugar per 100ml. I bought it for my partner as she likes it, as she does the White Zinfandel (3.9g per 100ml). I also bought a bottle of their Pink Moscato, which has an even higher sugar content: 6.2g per 100ml! Think I'll give that one a miss. ;)
So yes, more sugar than a typical Malbec (about 1g per 100ml) and considerably more than my preferred choice of a decent Chablis (0.1g per 100ml).
Cheers!
Since she's had Covid, Del can only drink white wine, which means I'm the one left finishing the red:D
Marco.
For lunch... Spinach and ricotta ravioli with homemade tomato sauce:
https://imagizer.imageshack.com/v2/1024x768q70/924/HaXfzZ.jpg
Marco.
For lunch... Spinach and ricotta ravioli with homemade tomato sauce:
https://imagizer.imageshack.com/v2/1024x768q70/924/HaXfzZ.jpg
Marco.
Looks tasty - I love ravioli, and agree it is best with a home-made tomato sauce that doesn't have too much sugar in it. So definitely not Heinz! :lol:
Mango, Pineapple & Scotch Bonnet Hot Sauce (with Coconut Cream)
Hot sauces are very easy to make. And extremely good.
That apple cider vinegar tastes excellent.
I can post the recipe if anyone wants it.https://uploads.tapatalk-cdn.com/20261002/c94ef78ab0c618e0aa0ecb790c2b4f8c.jpghttps://uploads.tapatalk-cdn.com/20261002/93b9b53c3f7cdda73c23f73d98ab16ad.jpghttps://uploads.tapatalk-cdn.com/20261002/d66590d923324f0923eda3a77869aaa3.jpghttps://uploads.tapatalk-cdn.com/20261002/fa2ad67939b2e318823a5551a66192ba.jpg
I’d very much like the recipe please, Justin.
Looks tasty - I love ravioli, and agree it is best with a home-made tomato sauce that doesn't have too much sugar in it. So definitely not Heinz! :lol:
Cheers, mate. It was tasty - and no Heinz in sight!
Marco.
Tonight's dinner... Homemade steak pie, mash and peas, with gravy:
https://imagizer.imageshack.com/v2/1024x768q70/923/z7whhy.jpg
Marco.
Spag
https://uploads.tapatalk-cdn.com/20261003/554fe816b04423066a58985bb3be3a71.jpg
I’d very much like the recipe please, Justin.You really won't be disappointed. It's outstanding. If you do a teaspoon it tastes fabulously fruity then the scotch bonnet kicks in. If you like it so you literally can't eat a teaspoon, I'd probably go 80g on the bonnets.
"That is brilliant—switching to that specific OSU Apple Cider Vinegar (which is raw, unpasteurised, and blended with natural apple juice) is going to elevate this sauce even further.
Because it's apple cider vinegar blended with apple juice, it has a smoother, fruitier, and less aggressive acidity than standard white wine or white grape vinegar. It will complement the mango, pineapple, and coconut cream like a dream.
Here is the finalized recipe incorporating your new vinegar upgrade for a 0.5-liter batch:
Mango, Pineapple, Scotch Bonnet & OSU ACV Hot Sauce
Yields: approx. 500ml / 17oz
Ingredients
Fresh Pineapple: 200g, peeled, cored, and chopped.
Ripe Mango: 200g (about 1 medium mango), peeled, pitted, and chopped.
Fresh Scotch Bonnet Chilies: 40g, stems removed.
Apple Juice: 150ml
OSU Apple Cider Vinegar: 120ml (Giving you that amazing raw, unpasteurised apple depth).
Coconut Cream: 2 tablespoons (well stirred).
Salt: 1.5 teaspoons (9g).
Cornstarch: 1 teaspoon (mixed with 1 tablespoon of cold water) for texture.
Instructions
Prep: Chop your pineapple, mango, and Scotch Bonnets (gloves on!).
Simmer: Combine the chopped pineapple, mango, Scotch Bonnets, apple juice, OSU Apple Cider Vinegar, coconut cream, and salt in a medium saucepan. Bring to a boil over medium-high heat.
Soften: Turn the heat down to low, cover, and let it simmer gently for 15–20 minutes until everything is completely tender.
Blend: Carefully transfer the hot mixture to your blender and blend on high until silky smooth and vibrant.
Thicken: Pour the sauce back into the saucepan over medium-low heat. Stir in your cornstarch slurry and let it bubble gently for about 1 minute until it reaches that perfect clinging consistency.
Bottle & Chill: Pour into a clean 500ml glass bottle or jar, let it cool, and seal it up.
Give it that mandatory one-week rest in the fridge so the "mother" in the OSU vinegar and the fruits can completely harmonize with the scotch bonnet heat. You are going to have an incredible batch on your hands!"
Spag
https://uploads.tapatalk-cdn.com/20261003/554fe816b04423066a58985bb3be3a71.jpg
Looks good, Roy:)
Marco.
Thanks for that, Justin. Much appreciated. I’ve already ordered the Osu apple cider vinegar, so will make a batch next week.
You really won't be disappointed. It's outstanding. If you do a teaspoon it tastes fabulously fruity then the scotch bonnet kicks in. If you like it so you literally can't eat a teaspoon, I'd probably go 80g on the bonnets.
"That is brilliant—switching to that specific OSU Apple Cider Vinegar (which is raw, unpasteurised, and blended with natural apple juice) is going to elevate this sauce even further.
Because it's apple cider vinegar blended with apple juice, it has a smoother, fruitier, and less aggressive acidity than standard white wine or white grape vinegar. It will complement the mango, pineapple, and coconut cream like a dream.
Looks good, Roy:)
Marco.
Thanks (and that is parmesan)
Thanks for that, Justin. Much appreciated. I’ve already ordered the Osu apple cider vinegar, so will make a batch next week.No probs. I actually used 48g of bonnets in the batch you saw, and 40g in the previous batch I made. Everything else was bang on that recipe. Bonnets vary in heat with the supermarket version at 40g being hotter than the 48g fresh off the plant I have.
If you follow that recipe exactly it instantly tastes amazing even when still warm. If you have a hand blender, just do it in the pan in the sink. The last batch I made took about a week in the fridge to get to its best. After that it just stayed the same. Be interesting to see how this does as it matures a bit.
Thanks (and that is parmesan)I don't mind a bit of cheddar on a spag bol. Usually it's Grand Pardano but recently Parmesan as for some reason the price discrepancy isn't what it used to be. Unsure why.
Cheddar? {shudders...}
;)
Marco.
I don't mind a bit of cheddar on a spag bol.
Even Red Leicester on occasion.
For lunch... Bucatini all' Amatriciana:
https://imagizer.imageshack.com/v2/1024x768q70/923/PIPa5j.jpg
Marco.
Is no bugger eating anything today?;)
Anyway, for tonight's dinner... Tuscan-style pork chop, sautéed potatoes and selected veg:
https://imagizer.imageshack.com/v2/1024x768q70/923/nZuYCT.jpg
Marco.
Tonight's tea... Chicken Tikka Chasni (invented in Glasgow, along with CTM, but this time stayed in Glasgow, as a classic Glasgow curry:eyebrows:):
https://imagizer.imageshack.com/v2/1024x768q70/922/Nc39pm.jpg
Marco.
Bacon neggs
https://uploads.tapatalk-cdn.com/20261005/7a38cc7e0a377893fea33f1efbcfe014.jpg
Bacon neggs
https://uploads.tapatalk-cdn.com/20261005/7a38cc7e0a377893fea33f1efbcfe014.jpgHardcore.
Tonight's dinner... Lemon sole with a white wine, lemon and caper sauce, with Jersey Royals and assorted greens:
https://imagizer.imageshack.com/v2/1024x768q70/923/KUQhhC.jpg
Marco.
Thai green curry
https://uploads.tapatalk-cdn.com/20261006/2ec36d06853bd733893040a51297603e.jpg
Sainsbury's puff pastry puffs infinitely better than current Jus-Roll stuff does at less cost;)
"My mind is like a plastic bag that corresponds to all those ads.
My mind is like a switchboard with cross and tangled lines.
Contented with confusion that is plugged into my head."
Just classic Marianne Joan Elliott-Said lyrics considered whilst eating this for their pure excellence.
Listen to Germ Free Adolescents by X-Ray Spex for more information;)
My sister owns a home near to where she used to live which has an appropriate placard on it.
I just can't express enough emotion for how much I love what this album did at the time and even now to me in 2026.
https://uploads.tapatalk-cdn.com/20261006/a96f3fd59d2b8d1deae196cf8608fc60.jpg
Breakfast this morning...
https://imagizer.imageshack.com/v2/1024x768q70/921/iu2DE1.jpg
You can't beat those Tiptree preserves!:)
Marco.
Tonight's tea... Welsh (local) pork chop in a peppercorn sauce with mushrooms, asparagus and onion rings:
https://imagizer.imageshack.com/v2/1024x768q70/922/2prpms.jpg
Marco.
Tonight's tea... Welsh (local) pork chop .
Loin? Very noice [emoji106]
Cheers, mate. I'll have to ask Del:)
Marco.
Some mince lash up basically saved by the hot sauce I made a few posts back.
https://uploads.tapatalk-cdn.com/20261007/aa0d7edb62a51abb0fe3f166dcd5c76f.jpg
Cheers, mate. I'll have to ask Del:)
Yes, loin.
Marco.
Yes, loin.
Marco.
I’d be interested to know how it was cooked, just pan fried? I often end up with a bland tough dry chop when I try and cook this cut so tend to cook it in a sauce.
I guess getting your chops from a decent butcher helps.
Cheers.
Yeah, just pan fried. Defo butchers, dude - I can't eat supermarket meat, especially pork chops, as they're dry/tough as hell and tasteless!:)
Marco.
For lunch - just simple spaghetti in a tomato sauce:
https://imagizer.imageshack.com/v2/1024x768q70/922/RJX5Ck.jpg
Marco.
Chinese chicken curry
https://uploads.tapatalk-cdn.com/20261008/67db89bd22be1e434210bf352d4cb612.jpg
Looks nice, Roy. What's in the sauce?:)
Marco.
Just a light tea tonight... Pan-fried king prawns with dipping sauce:
https://imagizer.imageshack.com/v2/1024x768q70/923/7SpVfK.jpg
Marco.
Looks nice, Roy. What's in the sauce?:)
Marco.
I use a curry sauce mix called Mayflower.
Ah, from Iceland?
Marco.
Yes, they do a mild one a hot one and a Chinese one, not the most authentic of curries but quite tasty.
Tonight's dinner... Grilled lamb cutlets with homemade mint sauce, dauphinoise potatoes and assorted veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/i7Qjwm.jpg
Marco.
Cutlets look nicely incinerated which IMHO is essential here.
Got me a small lamb joint for tomoz.
Nice one, mate. Is it from the online butcher?
Yeah, you gotta sear the fat, render it down, so it's nice and crispy on the bone... 'Sloppy seconds' won't do!
Marco.
No I didn't do that online order when I worked out how expensive that meat actually is compared to supermarket prices.
I may do it sometime when I am feeling a bit more spendy...https://uploads.tapatalk-cdn.com/20261010/209756807252262fe30e413951b71b0f.jpg
No worries - that should be nice... How are you cooking it, and what will you serve it with?:)
Marco.
Lol... I guess we'll see it in a pic tomorrow?
Marco.
Tonight's scran... Del's homemade sweet & sour chicken, Hong Kong-style, with Jasmine rice:
https://imagizer.imageshack.com/v2/1024x768q70/923/EwLKcU.jpg
Marco.
Going out here later for Sunday lunch: https://www.thesweeneyhotel.com/
I'll see if I can take some pics of the food:)
Marco.
Tonight's scran... Del's homemade sweet & sour chicken, Hong Kong-style.
What makes it ‘hong kong style’?
Is there a name for a main meal eaten mid afternoon, like Brunch is a cross between breakfast and lunch? Logistically we needed to eat this afternoon, too late for lunch, too early for dinner, it’s not tea because well, it’s not, so we’ll call it Dunch. Gammon with a lot of stuff, went down very well. :)
https://uploads.tapatalk-cdn.com/20261011/e500f04fe4f86000f08843596c5bba4c.jpg
Pork belly
https://uploads.tapatalk-cdn.com/20261011/5a17cbee3a43f75823ff0455e1b158ad.jpg
What makes it ‘hong kong style’?
Hi Roy, the way the chicken is cooked, as opposed to Cantonese style:)
Marco.
Is there a name for a main meal eaten mid afternoon, like Brunch is a cross between breakfast and lunch? Logistically we needed to eat this afternoon, too late for lunch, too early for dinner, it’s not tea because well, it’s not, so we’ll call it Dunch. Gammon with a lot of stuff, went down very well. :)
https://uploads.tapatalk-cdn.com/20261011/e500f04fe4f86000f08843596c5bba4c.jpg
Good plateful of grub there... You must have a good appetite, much like your kids! We had a late lunch too; 3.30pm. It's one of those funny times, as you say.
Marco.
Pork belly
https://uploads.tapatalk-cdn.com/20261011/5a17cbee3a43f75823ff0455e1b158ad.jpg
Nice caramelisation on the pork belly, and those are good looking roasties:)
Marco.
That lamb was excellent - it doesn't really get much better. Very little fat, too.
Extra virgin olive oil par boiled and shaken roasties. Gravy with a myriad of different ingredients.https://uploads.tapatalk-cdn.com/20261011/0b61372f307a70475e558754748cf049.jpg
Going out here later for Sunday lunch: https://www.thesweeneyhotel.com/
I'll see if I can take some pics of the food:)
Marco.
We couldn't get a free table until 3.30pm, so we were both starving!
Every other bugger had gone when we arrived:
https://imagizer.imageshack.com/v2/1024x768q70/923/EWoEVa.jpg
Del had to start, fried artichokes with a herb mayonnaise:
https://imagizer.imageshack.com/v2/1024x768q70/923/tnVNZi.jpg
I had seabass goujons with tartare sauce:
https://imagizer.imageshack.com/v2/1024x768q70/924/53L6Kx.jpg (https://imageshack.com/i/po53L6Kxj)
For main, Del had a carrot and parsnip nut roast, with roast potatoes, seasonal veg and vegan gravy:
https://imagizer.imageshack.com/v2/1024x768q70/923/of6SUE.jpg
And I had roast porchetta (pork, but a nicer cut than norm - very succulent) with roast potatoes, gravy, and apple sauce. We shared some cauliflower cheese:
https://imagizer.imageshack.com/v2/1024x768q70/922/leOlAO.jpg
For pudding Del had maple and pecan nut cheesecake:
https://imagizer.imageshack.com/v2/1024x768q70/922/OxXA75.jpg
And I had apple and pear crumble with custard (pic taken before custard was poured):
https://imagizer.imageshack.com/v2/1024x768q70/924/seB1Ye.jpg
Everything was excellent:cool:
Marco.
That lamb was excellent - it doesn't really get much better. Very little fat, too.
Extra virgin olive oil par boiled and shaken roasties. Gravy with a myriad of different ingredients.https://uploads.tapatalk-cdn.com/20261011/0b61372f307a70475e558754748cf049.jpg
Top notch, Justers. Roasties look great. Good to know you can still find quality meat in a supermarket - but it would be good as it's Welsh!;)
Only slight criticism is the 'out of a jar' mint sauce. It tastes so much better, dude, made from fresh mint leaves, and it's piss easy to do.
Marco.
I always used to make it from garden mint when I used to live with my parents. Had this ace roller to cut the mint up with.
TBH I just couldn't be arsed - doing that was enough effort.
Yeah, I suspected as much:)
Any thoughts on my lunch out earlier?
Marco.
Not really apart from I hate parsnips. Food looks nice enough. Regular haunt or first time there?
First time. It's somewhere I'd wanted to try for a while, but hadn't got round to it, and it's only 30 mins from home:)
Marco.
Tonight's dinner... Pan-fried pork chop with a cider, mustard and caper sauce, green beans, heritage carrots and sautéed potatoes:
https://imagizer.imageshack.com/v2/1024x768q70/924/wOevF6.jpg
Marco.
Random slop prior to a Van Morrison gig.
Don't ask me what it all was - too complicated. All ace, though, despite really odd combinations of ingredients.https://uploads.tapatalk-cdn.com/20261012/50c9d019006ed739f1451c164440fb9f.jpghttps://uploads.tapatalk-cdn.com/20261012/d03604098850f390b0b1634532f8ad38.jpghttps://uploads.tapatalk-cdn.com/20261012/82d1c7b3168b61d337576ba228d811e7.jpghttps://uploads.tapatalk-cdn.com/20261012/b77c7449f3a3325ac910fa9693f18eab.jpg
Really not a fan. Wife wanted to go.https://uploads.tapatalk-cdn.com/20261012/2b70a166f9cc65f75403b56ce3d53db1.jpg
Still a good night out though, with your good ladeee:)
Yes, some of those food combos look 'interesting' to say the least....
Marco.
When I saw the menu I nearly made her cancel it.
Then I thought this looks so obscure it has to be good.
Right decision.
https://bristolbeacon.org/plan-your-visit/eat-drink/colonnade/
Looks like an interesting place:)
Marco.
Afternoon tea (Darjeeling) on antique bone China:
https://imagizer.imageshack.com/v2/1024x768q70/923/yP2vf3.jpg
Marco.
For dinner tonight... Local Welsh lamb, from our butcher, with gravy, roasties and assorted veg:
https://imagizer.imageshack.com/v2/1024x768q70/922/Gomuu1.jpg
Marco.
Crying out for home made mint sauce.
Touche!https://uploads.tapatalk-cdn.com/20261013/bc27f7b3049c83f38cc25fb5dac0ffeb.jpg
Crying out for home made mint sauce.
Touche!
Lolz...
Your bangers look tasty.
Marco.
Tonight's tea... Pan-fried chicken breast in a white wine, lemon and parsley sauce with croquette potatoes and greens:
https://imagizer.imageshack.com/v2/1024x768q70/924/wAMDrb.jpg
Marco.
Penne and some garlic bread I found lurking in the back of the freezer and my new bells and whistles air fryer with my old one looking sorry for itself.
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Pigmy Pony
14-10-2026, 22:16
Our Ninja air fryer must be higher spec, as it has the same knob as McIntosh amplifiers :)
I wish I liked how those things look...
Are they all plastic?
Marco.
I wish I liked how those things look...
Are they all plastic?
Marco.
To be fair most cookers wouldn't win any beauty contests and just parts of the outer shell are plastic otherwise they'd melt ;)
Our Ninja air fryer must be higher spec, as it has the same knob as McIntosh amplifiers :)
Does that mean the fan sounds better? Our (no name) air fryer has two knobs; none of that digital nonsense for us. ;)
To be fair most cookers wouldn't win any beauty contests and just parts of the outer shell are plastic otherwise they'd melt ;)
Lol... It's the outer shell that concerns me. In our bespoke designed kitchen, how things look matters - and those Ninjas would be an eyesore.
Marco.
Pigmy Pony
15-10-2026, 12:19
Does that mean the fan sounds better? Our (no name) air fryer has two knobs; none of that digital nonsense for us. ;)
:( I wanted one with two knobs. But Anita decided we didn't need any more knobs in the house (looking pointedly at me).
You say your air fryer is a no-name brand. You could give it a name yourself though. Like Nobby Styles :)
Lol... It's the outer shell that concerns me. In our bespoke designed kitchen, how things look matters - and those Ninjas would be an eyesore.
Marco.
You might just put them away in a cupboard as you would a saucepan?
Other than that you’ll have to wait until these are available.
https://uploads.tapatalk-cdn.com/20261015/fda2cf475f281ed5734155b6a9b23a69.jpg
Lol, that's more like it!
Marco (hates plastic tat).
Tonight's tea... Had two double cutlets to finish off from the butcher, so had them tonight, this time with homemade mint sauce, Justers;), boiled new potatoes, cavolo nero and assorted veg:
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Marco.
Rockin' Minty Marco Cutlets!
Sourdough stick with Marmite, homemade vinegar peppers and scotch bonnet sauce, black pepper, raw onion and organic toms plus ev oil.
And a pint of full cream milk.
I still am really impressed with those vinegar peppers in a sandwich. It's the only environment they seem to work in.https://uploads.tapatalk-cdn.com/20261015/90c99596241f1a8025cb4f152f8ff9f1.jpg
Looks good, dude:)
Marco.
Afternoon snack
https://uploads.tapatalk-cdn.com/20261016/457bc942a70be1b70ce7dec42f542296.jpg
What is it - corned beef and mustard?
Marco.
What is it - corned beef and mustard?
Marco.
Piccalilli
Tonight's tea... Chargrilled sirloin steak with vine tomatoes and mushrooms in a cream, brandy and peppercorn sauce:
https://imagizer.imageshack.com/v2/1024x768q70/923/PxYWet.jpg
Marco.
Nice one bruv.
But it's a hifi forum.
Get Del to knock up some ace circuits for dinner.
Via the power of the lash!
Kidding, of course.
Lol - what are you like?:D
Marco.
More lamb
https://uploads.tapatalk-cdn.com/20261016/3c75fca8f76f140fa5183d63756f3b9f.jpg
Are those lamb ribs, Roy?
Marco.
Chicken and bacon sub for Will’s lunch.
https://uploads.tapatalk-cdn.com/20261017/a2a532d3003660c670293c4df82866c4.jpg
He likes jalapeños, apparently I don’t put enough in.
Let’s see if there’s enough today, sunshine!
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Are those lamb ribs, Roy?
Marco.
Yes, sold as lamb breast in a slab I cut them smaller to cook better and render out more fat, I like 'em crispy.
Nice one, they looked good:)
Marco.
Chicken and bacon sub for Will’s lunch.
https://uploads.tapatalk-cdn.com/20261017/a2a532d3003660c670293c4df82866c4.jpg
He likes jalapeños, apparently I don’t put enough in.
Let’s see if there’s enough today, sunshine!
https://uploads.tapatalk-cdn.com/20261017/2442e414f8c98477b3ef90bf7998cdea.jpg
Haha... He'll be best friends with the toilet pan!
Marco.
Haha... He'll be best friends with the toilet pan!
Marco.
Ever since they were little kids when they have something with a bit of heat to eat I always sing or play that classic Johnny Cash song… :lol:
(He said it was fine, let’s see how it is tomorrow morning!)
If you're worried about being forced fed folic acid, it's not mandated in 00 pasta flour, which also just happens to make excellent bread.
Very high hydration with fresh baker's yeast (which freezes well but they never tell you that), two tablespoons of sesame oil and about 7g of sea salt. Nothing else.
Turned into probably the best sausage sandwich I have ever eaten. Mr Organic ketchup, jalapenos and Grey Poupon Dijon mustard.
Fabulous, even though I say so myself.https://uploads.tapatalk-cdn.com/20261017/75ca2b458032bbd82ebb01a4a46c01a9.jpghttps://uploads.tapatalk-cdn.com/20261017/4a1c4d1d0529eea86cdef0d62bbed380.jpg
Ever since they were little kids when they have something with a bit of heat to eat I always sing or play that classic Johnny Cash song… :lol:
(He said it was fine, let’s see how it is tomorrow morning!)
:lolsign:
Marco.
If you're worried about being forced fed folic acid, it's not mandated in 00 pasta flour, which also just happens to make excellent bread.
Very high hydration with fresh baker's yeast (which freezes well but they never tell you that), two tablespoons of sesame oil and about 7g of sea salt. Nothing else.
Turned into probably the best sausage sandwich I have ever eaten. Mr Organic ketchup, jalapenos and Grey Poupon Dijon mustard.
Fabulous, even though I say so myself.https://uploads.tapatalk-cdn.com/20261017/75ca2b458032bbd82ebb01a4a46c01a9.jpghttps://uploads.tapatalk-cdn.com/20261017/4a1c4d1d0529eea86cdef0d62bbed380.jpg
Excellent stuff, Justers. I was wondering when you'd get back to making your loaves again! Sausegas, she look goooooood...
Dunno how folks can eat those softie 'pan' loaves from the supermarket - REAL bread has a crust:exactly:
Marco.
The crust slice is always the best on a loaf like that as per the first pic. Really crisp, crunchy and flaky too.
It's exactly my kind of bread, mate:)
Marco.
Tonight's tea... Saltimbocca alla Romana [chicken breast wrapped in sage and Parma ham, cooked in a sauce made from Marsala wine] with sautéed potatoes and assorted veg:
https://imagizer.imageshack.com/v2/xq70/924/kZEprF.jpg
Marco.
Sage. Underused I reckon. It's ace stuff.
Which reminds me I need some as I am gonna try and do that roast butternut squash pasta I had before the Van The Man gig by complete guesswork as to how they made it.
Yeah, sage goes well with so many things; it's one of our go-to herbs, along with rosemary, thyme and basil - all from our own produce.
Good luck with the pasta dish!:cool:
Marco.
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