Thai green curry with wild rice
Senior Member
Location: Romford
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I'm sorted.
Thai green curry with wild rice
Senior Member
Location: Romford
Posts: 11,990
I'm sorted.
Fish
Fount Master & Administrator
Location: Essex
Posts: 37,664
I'm openingabottleofwine.
Both look good Roy. What is the fish?
Barry
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I'm openingabottleofwine.
Yesterday:
King prawns in a tomato, basil and chilli sauce. Spaghetti, asparagus, green pepper and sweetcorn.
Museli with raspberry yoghurt for dessert.
Barry
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Location: Essex
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I'm openingabottleofwine.
This evening:
Minced beef, onion and tomatoes. Crushed potatoes, baby carrots, peas, brocolli and green beans.
An orange for dessert.
Washed down with a glass or two of a 2022 Chateau Moulin du Prieur, Bordeaux.
Barry
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Tuesday we were in London, at lunchtime we went to “Pick & Cheese” where you try various British cheeses from a conveyor belt. Not good for the diet, but a great experience!
Some really nice cheeses, they select an appropriate accompaniment, water and crackers free, so didn’t work out horrendously expensive even though we had about 12 plates (about £55]
Alex
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Spotify + Facebook Moderator / Chilled-Out Wino and only here for the shilling
Location: Sunny Suffolk, UK
Posts: 18,517
I'm WrappingALilacCurtainAroundMyBobby.
OK, What's For Lunch or Tea Today? II
Dinner was at Steak & Company. I had Carpaccio to start:
Amazing!
Then “Steak on a stone” - 10 oz fillet, chargrilled on the outside then you cook yourself to your liking on the stone - barely a few seconds for me. “Special salt” and choice of butter (truffle for me) and sauce (bernaise) - really good!
You don’t get a discount for cooking it yourself! Kids love the experience, too.
Alex
Main System: Digital: HP Laptop/M2Tech Hiface/Logitech Media Server/FLAC; Marantz SA7001 KI Signature SACD Player and other digital stuff into Gatorised Beresford Caiman DAC Vinyl: Garrard 401/SME 3009 SII Improved/Sumiko HS/Nagaoka MP-30
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There is only one way to avoid criticism: do nothing, say nothing and be nothing Aristotle
Fount Master & Administrator
Location: Essex
Posts: 37,664
I'm openingabottleofwine.
I like fillet steak but I don't like it "blue", so it would take more than a few seconds to cook it à point. The seared cuts look good.
Barry
Senior Member
Location: Romford
Posts: 11,990
I'm sorted.
Not sure, was frozen from Iceland, probably pollock? Tasty anyway.Originally Posted by Barry
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Location: Chorley Lancs
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I'm Steve.
I always liked pollock, used to catch it when fishing up round Ullapool. Can't get fresher than that. It was us that were frozen
I just dropped in, to see what condition my condition was in
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