OK, What's For Lunch or Tea Today?

It's not pretty (but tasty)

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Looks OK to me. Three fried eggs! :)

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Originally Posted by Barry

Looks OK to me. Three fried eggs! :)

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It was a quick belly filling exercise, I'd been feeling off colour all day and hadn't eaten since last night. There were four eggs but only three and half fitted on the plate, other half was consumed directly from the frying pan. Oh and I feel much better :)

Dinner yesterday was the brisket. Not much to look at but was damn nice and didn't last long.
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Brisket takes the biscuit!

Just opened some pantry supplies I bought a while ago as it was all stuff that could be stored.
I forgot I ordered some old India Italian herbs.

Well it looks like I ordered the catering size by accident.
It's huge. That will keep a hundred Italians going for life doh.
Wish I hadn't opened it now lolhttps://uploads.tapatalk-cdn.com/202...2060622c10.jpg

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Originally Posted by Barry

Looks OK to me. Three fried eggs! :)

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And me... Nicely cooked. FOUR eggies - as Roy says, one was a 'mongrel':D

Marco.

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Originally Posted by struth

Dinner yesterday was the brisket. Not much to look at but was damn nice and didn't last long.
https://uploads.tapatalk-cdn.com/202...97ebc434cf.jpg

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Nice, mate. A proper meal, and no doubt tasty:)

Marco.

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Originally Posted by struth

Just opened some pantry supplies I bought a while ago as it was all stuff that could be stored.
I forgot I ordered some old India Italian herbs.

Well it looks like I ordered the catering size by accident.
It's huge. That will keep a hundred Italians going for life doh.
Wish I hadn't opened it now lolhttps://uploads.tapatalk-cdn.com/202...2060622c10.jpg

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Ha - ya daftee! That's not the funniest thing though - it's the thought that an Indian spice company [I suspect run by Asians] would know what goes into Italian seasoning!!:D;)

Still, it'll no doubt add some nice flavours to meat and poultry dishes, some soups, too. I'd be tempted to decant it into some resealable jars, but line them with something that keeps the light out. The worst thing for dried herbs/spices is exposure to direct sunlight, as it kills them.

They need kept in a dry, cool, dark place - not on 'spice racks' on kitchen walls, where most folks mistakenly display them!:doh:

Marco.

Quote:

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Originally Posted by Marco

Ha - ya daftee! That's not the funniest thing though - it's the thought that an Indian spice company [I suspect run by Asians] would know what goes into Italian seasoning!!:D;)

Still, it'll no doubt add some nice flavours to meat and poultry dishes, some soups, too. I'd be tempted to decant it into some resealable jars, but line them with something that keeps the light out. The worst thing for dried herbs/spices is exposure to direct sunlight, as it kills them.

They need kept in a dry, cool, dark place - not on 'spice racks' on kitchen walls, where most folks mistakenly display them!:doh:

Marco.

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Yup will be jarring some and maybe vacuum pack some too.

Took a nice bit of fresh salmon out of freezer and am sous vide cooking it.
This is Loch Duart salmon. Best farmed stuff by a mile. This is used in the top restaurants and supplied by Campbell's.

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