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Thread: OK, What's For Lunch or Tea Today?

  1. #6141
    Join Date: Jan 2013

    Location: Bristol

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    I'm Justin.

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    This is a Waitrose mag lash up and I will defo make it again.

    In the current issue. But I modified it to use buckwheat soba and spring greens.

    It's quick and quicker if you use precooked soba. Which I didn't.


  2. #6142
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Looks very interesting (and also appetising) Justers! What would you say were the standout flavours?

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

  3. #6143
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,005
    I'm Justin.

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    Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.

    Shitake mushroom too. It's nice and light to actually eat.

    I think white udon would be nowhere near as good, as per the recipe.

    Plenty left for lunch at work tomoz.

  4. #6144
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Tonight's din-dins... Still had some peperonata left over from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.

    Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:





    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

  5. #6145
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,723
    I'm tired.

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    Chicken tagliatelle


  6. #6146
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Quote Originally Posted by User211 View Post
    Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.

    Shitake mushroom too. It's nice and light to actually eat.

    I think white udon would be nowhere near as good, as per the recipe.

    Plenty left for lunch at work tomoz.
    Sounds good, dude. I love those kind of flavours

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

  7. #6147
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,005
    I'm Justin.

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    Quote Originally Posted by Marco View Post
    Tonight's din-dins... Still had some peperonata leftover from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.

    Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:





    Marco.
    Looks really good, but where you really barbequing today?

  8. #6148
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,005
    I'm Justin.

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    Quote Originally Posted by Roy S View Post
    Chicken tagliatelle

    Nice. Love the plate, too.

  9. #6149
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

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    I'm tired.

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    Quote Originally Posted by User211 View Post
    Nice. Love the plate, too.
    Thanks.

    https://www.amazon.co.uk/Royal-Genwa...687373&sr=8-19

    I like decent porcelain, even if I'm only dishing up a plate of chips. Got a full set of 'Denby' that barely gets used, don't entertain as much as I used to.

  10. #6150
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Quote Originally Posted by User211 View Post
    Looks really good, but where you really barbequing today?
    Lol.. No, not today, but on Sunday. The BBQ was used to cook the pork chop I had then for lunch, so Del also spatchcocked a chicken and marinated it as described, then put it on the BBQ, along with the chop. When we light the BBQ, we like to maximise its use. The chicken was then warmed up in the oven tonight for tea and served with the photographed accompaniments

    However, we do use our BBQ throughout the year - even in the depths of winter, as there's nothing else that imparts the same flavour on meat or fish!

    I'll be having what's left tomorrow cold with a salad, for lunch

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

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