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

  1. #2761
    Join Date: Jul 2009

    Location: Hampshire, UK

    Posts: 3,536
    I'm Adam.

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    Quote Originally Posted by struth View Post
    Horses and courses come to mind, and you should be grateful im not frying mars bars
    I bloody love deep fried Mars bars...
    Engineers: fixing problems you didn't know you had in ways you don't understand.

  2. #2762
    Join Date: Apr 2012

    Location: Southall, West London

    Posts: 48,404
    I'm Geoff.

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    Quote Originally Posted by Beobloke View Post
    I bloody love deep fried Mars bars...
    Great with chips and a bit of Haddock.

  3. #2763
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 86,246
    I'm Grant.

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    We're popular up here for a while. I might add Ive not tried one but don't see why not. I like battered banana and pineapple
    Regards,
    Grant .... ؠ ......Don't be such a big girl's blouse

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D - PANASONIC UB450 - LEAF HD BLUETOOTH - NURAPHONE' BOSE, CAMBRIDGE & SONY HEADPHONES - 2*ZBOOK'- ROON - MULTI HDD'S -

    **Iíve studied deeply in the philosophies and religions, but cheerfulness kept breaking through**

    "An old man sleeps with his conscience at night, while young kids sleep with their dreams"

    "Justice is sinking to the bottom of the sea, And it feels like I'm living in the wasteland of the free"

    It was the weakest practical joke since Cardinal Wolsey got his nob out at Hampton Court and stood at the end of the passage pretending to be a door!

    ďwithout a cause, we are...nothing! We stay because we believe. We leave because we are disillusioned. We come back because we are lost. We die because we are committed."

    ***SMILE, BE HAPPY***

  4. #2764
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 9,994
    I'm amplified.

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    Just a couple of cheeseburgers tonight


  5. #2765
    Join Date: Mar 2016

    Location: Barnet, london UK

    Posts: 2,122
    I'm Adam.

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    Quote Originally Posted by montesquieu View Post
    Iím generally too lazy - or too busy eating after cooking - to post on this thread but at Marcoís prodding on another thread, hereís what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.

    Top dish which you canít really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.

    On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).

    On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.

    At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.

    All washed down by a nice Negroamaro from Puglia.

    Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.

    Anyway here's yesterday:

    I can confirm this was delicious !!
    Top chops!
    "lack of passion is fatal"


    Vinyl: Thorens TD-124mk2 / SME-312 Aluminium 'special' / SME M2-9R / STEREO: Etsuro Urushi Cobalt / Shure M3D / Ortofon SPU A95 / Cartridge Man Music Master / Shure - SC35C (US) / SAEC C3 MC MONO: Miyajima Zero B 0.7mil mono / Miyajima Premium 1.0 / Amps & SUTs: Radford STA25 mk3 / AD Audio 'Satchmo2' pre & LCR phono / Hashimoto HM-7 SUT / ETR-MONO SUT Digital: Audio Note 4.1 (with DAC5 upgrades) DAC / Roon / Tidal Speakers: Tannoy 12" MGs' in RFC custom 'Rutland' Cabinets with RFC crossovers / Tannoy ST-100 Super Tweeters Cables: LFD Grainless phono / RFC Mercury / Duelund DCA16GA tinned copper / Kimber 12TC / SW1X Audio Design USB-SPdif / Duelund DCA20GA interconnects / SW1X Audio SPDIF Aero 6 / Mains Power Conditioner / Box Furniture rack / Audiodesk Systeme Vinyl Cleaner / a very beautiful & understanding Wife!

  6. #2766
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,672
    I'm Tony.

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    That's me committing the cardinal sin of throwing two courses together (well I was on my own!)

    Anyway, it was all cooked with love, so it tasted Italian!
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  7. #2767
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 86,246
    I'm Grant.

    Default

    Quote Originally Posted by mightymonoped View Post
    That's me committing the cardinal sin of throwing two courses together (well I was on my own!)

    Anyway, it was all cooked with love, so it tasted Italian!
    its a traditional dish over here
    Regards,
    Grant .... ؠ ......Don't be such a big girl's blouse

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D - PANASONIC UB450 - LEAF HD BLUETOOTH - NURAPHONE' BOSE, CAMBRIDGE & SONY HEADPHONES - 2*ZBOOK'- ROON - MULTI HDD'S -

    **Iíve studied deeply in the philosophies and religions, but cheerfulness kept breaking through**

    "An old man sleeps with his conscience at night, while young kids sleep with their dreams"

    "Justice is sinking to the bottom of the sea, And it feels like I'm living in the wasteland of the free"

    It was the weakest practical joke since Cardinal Wolsey got his nob out at Hampton Court and stood at the end of the passage pretending to be a door!

    ďwithout a cause, we are...nothing! We stay because we believe. We leave because we are disillusioned. We come back because we are lost. We die because we are committed."

    ***SMILE, BE HAPPY***

  8. #2768
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,672
    I'm Tony.

    Default

    Quote Originally Posted by montesquieu View Post
    Iím generally too lazy - or too busy eating after cooking - to post on this thread but at Marcoís prodding on another thread, hereís what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.

    Top dish which you canít really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.

    On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).

    On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.

    At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.

    All washed down by a nice Negroamaro from Puglia.

    Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.

    Anyway here's yesterday:

    Looks and sounds (and I'm sure it tastes) spot on!
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  9. #2769
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,672
    I'm Tony.

    Default

    Quote Originally Posted by Marco View Post
    Got my dad round today for lunch, so we're having home-made spinach and ricotta Girasole, with home-made Bolognaise sauce (using fresh spicy salsiccia), followed by this goat recipe, which Del is making:

    http://www.melbournefoodandwine.com....nd-potatoes-95

    She's also making an aubergine parmigiana for herself, as she's veggie.

    Then followed by Sicilian lemon tart and mascarpone cream. And lots of nice cocktails and wines will be drunk, as usual. If I get time to snap some pics, I'll post them later!

    Marco.
    All sounds delish to me! Going to have to get me some Goat I think, have been meaning to try some recipes out. Last time I ate goat was from a really good burrito bar in Santa Cruz, CA.
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  10. #2770
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 110,089
    I'm AudioAl'sArbiterForPISHANTO.

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    It was delish, Tony. Here are a couple of (unfortunately crap) pics I took:

    Aubergine Parmigiana, with pine nuts sprinkled on top. This was a nice touch that gave the dish another enjoyable texture and flavour. The aubergine used was also freshly picked from my dad's greenhouse:



    And the roast goat [which itself came from a local farm], served with various fresh vegetables and roast potatoes, along with creamed spinach with nutmeg, plus some of the aubergine:



    As you can see, I don't like having too much food on my plate at once! It's easy enough to take more later, if I want it - and I did

    Marco.
    Main System

    Turntable: Heavily-modified Technics SL-1210MK5G [Mike New bearing/ETP platter/Paul Hynes SR7 PSU & reg mods]. Funk Firm APM Achromat/Nagaoka GL-601 Crystal Record Weight/Isonoe feet & boots/Ortofon RS-212D/Denon DL-103GL in Denon PCL-300 headshell with Funk Firm Houdini/Kondo SL-115 pure-silver cartridge leads.

    Paul Hynes MC head amp/SR5 PSU. Also modded Lentek head amp/Denon AU-310 SUT.

    Other Cartridges: Nippon Columbia (NOS 1987) Denon DL-103. USA-made Shure SC35C with NOS stylus. Goldring G820 with NOS stylus. Shure M55E with NOS stylus.

    CD Player: Audiocom-modified Sony X-777ES/DAS-R1 DAC.

    Tape Deck: Tandberg TCD 310, fully restored and recalibrated as new, by RDE, plus upgraded with heads from the TCD-420a. Also with matching TM4 Norway microphones.

    Preamps: Heavily-modified Croft Charisma-X. LDR Stereo Coffee. Power Amps: Tube Distinctions Copper Amp fitted with Tungsol KT-150s. Quad 306.

    Cables & Sundries: Mark Grant HDX1 interconnects and digital coaxial cable, plus Mark Grant 6mm UP-LCOFC Van Damme speaker cable. MCRU 'Ultimate' mains leads. Lehmann clone headphone amp with vintage Koss PRO-4AAA headphones.

    Tube Distinctions digital noise filter. VPI HW16.5 record cleaning machine.

    Speakers: Tannoy 15MGs in Lockwood cabinets with modified crossovers. 1967 Celestion Ditton 15.


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