Tonight I've made veal saltimbocca (just have to put it in the oven for a short spell and it's ready - I'm waiting for a telephone call), avocado and tarragon in jelly, and a kale salad.

I was going to bake a banana cake, but then I realised that I would have to put it in the oven at the same time as the veal, or just after, so that can wait for tomorrow....

I LOVE veal saltimbocca! Veal, sage, prosciutto, hmmm! Tangy!

Sir George of the what now????????  :D

Dinner tomorrow—pork, mushroom, fennel and rosemary sausages. If my as yet untried sausage making skills are as good as I fear then we will eat patties instead  :) Got a lovely piece of boneless feral boar and bought some slices lard in case sausages need a bit of fat to make them juicy. Also 2m of hog casings.

To go with the snags: potato wedges and dry roasted truss cherry tomatoes. When the wedges come out some pears stuffed with sultanas and chocolate chips will go in.

Looks like a good guide: http://lochac.sca.org/collegium/notes/How%20to%20make%20sausages.pdf

Should have enough snags I can cook some in the offset smoker, hmmmm. 105°C for 2-3 hours and a good half hour of hickory smoke (hickory chunks on top of the charcoal in the firebox.) Funnily enough—apricot and peach wood give a nice light smoky flavor in half the time it takes hickory! Lemon wood gives yet another flavor, rosemary wood yet another.

Vegetarian meal tonight (that is if you consider eggs vegetarian).  I'm making a leek quiche and it will be going in the oven in a few minutes.  I have to keep the dairy components in the meal to a minimum, so I used buttermilk instead of cream and I made the pastry with margarine instead of butter.  Once it's in the oven I'll prepare the rest - lettuce and beetroot salad and steamed spinach.

I eat a modified Atkins diet and last night my husband made buffalo chicken wings with a blue cheese dipping sauce. It was delicious.

I made a stir fry of some veg and included some cubes of green pawpaw.
It was ok, never had  green pawpaw before.

i had some pork chops cooked on a rack in the webber so they would be crispy and a lot of the fat would be melted out of them.
They worked perfectly.

My anti blood sugar diet of green leafy veg and lean meat is working well.

Keeping away from anything with flour, sugar, starch and fat.

I must keep reading this thread I am always on the lookout for meal ideas.

miketrees wrote on Apr 2^nd, 2014 at 10:16pm:

I made a stir fry of some veg and included some cubes of green pawpaw. It was ok, never had  green pawpaw before.

Green Pawpaw has a neutral salad taste. It absorbs the flavours of other foods. If you don't like toufu, use green pawpaw instead. It's great with thai foods with a lot of chilli.

Will do Muso

Tonight I've baked a leek and cheese pie, made a Salade Piemontese (salad greens, ham, tomato and egg dressed with mayonnaise) and steamed some asparagus.  I was going to bake a cake, but I ran out of time.....

noodle box tonight .... got to bludge one night a week

I did the slow cook soup yesterday with an antique crock pot.
Some lamb shoulder chops, green beans French lentils, whole garlic cloves, onion, lots of carrot, sweet potato, barley and at the last some diced zucchini. (tiny bit of curry powder)
I was running out of room in the pot, so I took some of the top layer out, mainly zucchini, but a tiny bit of the other vegs and I microwaved it.
Then I mixed the microwaved bits with a bit of soya sauce and blitzed it with the hand held blender.
I left the lid off  the pot and  reduced down until i could remix the blended bit.
I bought a fresh loaf of some yuppie light rye bread and verily it was a good feed.

It looks like Friday Pizza tonight

miketrees wrote on Apr 11^th, 2014 at 7:23pm:

I did the slow cook soup yesterday with an antique crock pot. Some lamb shoulder chops, green beans French lentils, whole garlic cloves, onion, lots of carrot, sweet potato, barley and at the last some diced zucchini. (tiny bit of curry powder) I was running out of room in the pot, so I took some of the top layer out, mainly zucchini, but a tiny bit of the other vegs and I microwaved it. Then I mixed the microwaved bits with a bit of soya sauce and blitzed it with the hand held blender. I left the lid off  the pot and  reduced down until i could remix the blended bit. I bought a fresh loaf of some yuppie light rye bread and verily it was a good feed. It looks like Friday Pizza tonight

That sounds yummy. It's perfect weather up here for a slow cooker meal; I will be using mine tomorrow.

Last night, my husband cooked feta and chilli meatballs that had a leek based tomato sauce with bok choy and snow peas on the side. It was delicious.

Just got back from the shops with the supplies for tonight's dinner.  I'm going to lightly pan fry some swordfish, make an eggplant relish to go with it and a fennel radicchio and orange salad.

The shops were so busy - must be because of the school holidays - I was lucky to find a parking spot.  Next time I think I'll walk unless I'm getting something heavy.....

Anybody know what to do with asian eggplant, the yellow ones about the size of a tennis ball?

I have heaps of them.

I also have industrial amounts of the orange sweet potato, they produce a hell of  a lot of tubers.

Made a beef curry tonight.  It's all gone now.....

miketrees wrote on Apr 14^th, 2014 at 7:10pm:

Anybody know what to do with asian eggplant, the yellow ones about the size of a tennis ball? I have heaps of them. I also have industrial amounts of the orange sweet potato, they produce a hell of  a lot of tubers.

If you have an abundant supply of veg maybe you could give them to friends, a soup kitchen or just eat mash for next 6 months /snerk/... sweet potato can be made into pies all kinds of things..go Google Mike.

Frances wrote on Apr 16^th, 2014 at 12:06am:

Made a beef curry tonight.  It's all gone now.....

Curry is just so good. I had a Indian Curried chicken once in Sydney...I identified the ingredients by taste and it kind of worked out..came pretty close and I still love it to this day!

Did something a but different tonight: Soba noodles (no, I didn't make the noodles - I bought them from the supermarket) which I mixed with 100g of smoked salmon (torn into small pieces, 50g of red caviar mixed with a bit of verjuice and four grated radishes.  Then I put some pickled ginger and nori on top.  I served it up with some steamed bok choy dressed with olive oil, salt and pepper.....

That sounds delicious..I love smoked salmon...and I love it in Sushi as well.

Mike Trees..for your sweet potato glut !

https://www.youtube.com/watch?v=RT31MIWyILI

Bit early for dinner.
It's lunchtime here but I have a very nice cheese toastie....

Andrei.Hicks wrote on Apr 16^th, 2014 at 9:51pm:

Bit early for dinner. It's lunchtime here but I have a very nice cheese toastie....

fine dining at its best.

The Mole wrote on Apr 16^th, 2014 at 9:45pm:

That sounds delicious..I love smoked salmon...and I love it in Sushi as well.

I suppose it was a sort of deconstructed sushi.  I based it on a recipe in a book by Kimiko Barber but I changed a few things: I used verjuice instead of saki (I wasn't going to buy a whole bottle of saki when I just needed a tablespoon of it), I used ordinary radishes (which I had in the fridge) instead of buying some daikon and I used lumpfish caviar instead of salmon caviar (it was all I could find locally).  It was very well received.....

risotto with Porchini mushrooms for me tonight ...'

or as my 4yr old calls it 'rice with fungus'  ;D ;D ;D

John Smith wrote on Apr 16^th, 2014 at 10:22pm:

my 4yr old calls it 'rice with fungus'

Not far removed from the original Italian 'risotto ai funghi'....

John Smith wrote on Apr 16^th, 2014 at 10:06pm:

Andrei.Hicks wrote on Apr 16th, 2014 at 9:51pm: Bit early for dinner. It's lunchtime here but I have a very nice cheese toastie.... fine dining at its best.

Last week outside the Milano Duomo my choice was a McDonalds.
I'm no food snob.

Frances wrote on Apr 16^th, 2014 at 10:27pm:

John Smith wrote on Apr 16th, 2014 at 10:22pm: my 4yr old calls it 'rice with fungus' Not far removed from the original Italian 'risotto ai funghi'....

thats the one  ...

although I suspect he may have got it from something I once said  ....  I still get that 'look' from the wife whenever he calls mushrooms fungus ;D ;D ;D

Andrei.Hicks wrote on Apr 16^th, 2014 at 10:30pm:

John Smith wrote on Apr 16th, 2014 at 10:06pm: Andrei.Hicks wrote on Apr 16th, 2014 at 9:51pm: Bit early for dinner. It's lunchtime here but I have a very nice cheese toastie.... fine dining at its best. Last week outside the Milano Duomo my choice was a McDonalds. I'm no food snob.

no food snob doesn't describe it , lunacy is a better suited word

whats wrong with you?

Thank you WDKYMYS.

I think I can do that recipe.

I might work on a savory version as well.

I made some batter and had north west snapper tonight.

I used rice bran oil and it does not spit much at all.

I cut potatoes into chips and while they were damp put them in a plastic bag with a tiny bit of flour and some Moroccan spice, I shook it around until the flour has stuck to the spud and had left no free moisture.

I placed them in the hot oil for a short time then moved them onto a rack in a baking tray and put them in the oven to crisp them up.
I also had sweet potato chips, but not coated with anything.

Add some steamed broccoli and that was dinner.

It was very nice, probably better than it sounds.

OK, the sofrito for tonights paella is done. Let that cool off then put into a container and put in fridge, flavors can infuse and mingle for hours.

http://www.myfamilyinspain.com/paella-con-conejo-y-salchicha/

I have a Spanish–style black pudding: pork, spices, pigs blood. No barley or wheat as in “normal” black puddings or bloedwurst (blood sausage.) That will go into the paella as well as an aged chorizo and some big prawns, also some very nice pine mushrooms. Buuurp!!

I had ribs from 'Mikes Kitchen' last night

Best ribs on the GC ... slow cooked for 24hrs ....

I smoke my ribs (yeah yeah, have to keep relighting them) 105°C in cooking chamber, takes 2 hours to cook the ribs. Best ribs are from feral boar but they must be basted—not much fat on them.

John Smith wrote on Apr 16^th, 2014 at 10:32pm:

Andrei.Hicks wrote on Apr 16th, 2014 at 10:30pm: John Smith wrote on Apr 16th, 2014 at 10:06pm: Andrei.Hicks wrote on Apr 16th, 2014 at 9:51pm: Bit early for dinner. It's lunchtime here but I have a very nice cheese toastie.... fine dining at its best. Last week outside the Milano Duomo my choice was a McDonalds. I'm no food snob. no food snob doesn't describe it , lunacy is a better suited word whats wrong with you?

I still dream of the pizza I had in Florence, frutti de la mere, cooked in a woodfired oven, superb!

In Paris I made friends with a bunch of American students, one of who bought and complained about, a Big Mac EVERY NIGHT! Surrounded by wonderful food this idiot bought fast food every night. Another one got wasted on Algerian plonk every night—need to be 21 to drink in the land of the free.

The paella was magnificent! who knew blood sausage and seafood go well together?

St George of the Garden wrote on Apr 19^th, 2014 at 10:03am:

In Paris I made friends with a bunch of American students, one of who bought and complained about, a Big Mac EVERY NIGHT! Surrounded by wonderful food this idiot bought fast food every night. Another one got wasted on Algerian plonk every night—need to be 21 to drink in the land of the free.

If I was in Paris, my fast food choice would be Moules aux frites (Mussels with chips) or possibly a Sandwich Tunisien or Tunisian sandwich.

A Tunisian sandwich is consists of half a baguette (or one of those square rolls, smeared with harissa (hot chilli paste), finely diced tomatoes, cucumbers, green capsicums, red onions, pickled radishes, chopped potatoes, tinned tuna fish broken up into chunks, green and black olives, red pickled chilli peppers, pickled vegetables known as torshi, olive oil, salt and pepper and a hard boiled egg chopped into chunks.

They usually add a splash of fresh olive oil right at the end.

muso wrote on Apr 19^th, 2014 at 12:28pm:

St George of the Garden wrote on Apr 19th, 2014 at 10:03am: In Paris I made friends with a bunch of American students, one of who bought and complained about, a Big Mac EVERY NIGHT! Surrounded by wonderful food this idiot bought fast food every night. Another one got wasted on Algerian plonk every night—need to be 21 to drink in the land of the free. If I was in Paris, my fast food choice would be Moules aux frites (Mussels with chips) or possibly a Sandwich Tunisien or Tunisian sandwich. A Tunisian sandwich is consists of half a baguette (or one of those square rolls, smeared with harissa (hot chilli paste), finely diced tomatoes, cucumbers, green capsicums, red onions, pickled radishes, chopped potatoes, tinned tuna fish broken up into chunks, green and black olives, red pickled chilli peppers, pickled vegetables known as torshi, olive oil, salt and pepper and a hard boiled egg chopped into chunks. They usually add a splash of fresh olive oil right at the end.

A Paris - if faut chosir un bœuf bourguignon - toujours.

Eating my easter eggs: two eggs poached in passata to which I added some duck stock and tsp chili flakes.

Bloody nice and really filling!

I ate yummy asian last night. Oh wait, this is a food thread.

Naughty Ian  ;D

We are having Buffalo chicken wings with a blue cheese dipping sauce. Counting down the minutes until my husband gets home because I am starving.

Crab linguini with a lettuce and tomato - and for dessert I made some coffee ice cream.

tonight its Pizza, Capriociosa without the hairy fish

"Hairy fish" ???????????????????????

Frances wrote on May 9^th, 2014 at 11:44am:

"Hairy fish" ???????????????????????

Anchovy .....  ;)

John Smith wrote on May 9^th, 2014 at 11:47am:

Frances wrote on May 9th, 2014 at 11:44am: "Hairy fish" ??????????????????????? Anchovy .....  ;)

I rather like anchovies..................

Frances wrote on May 9^th, 2014 at 11:54am:

John Smith wrote on May 9th, 2014 at 11:47am: Frances wrote on May 9th, 2014 at 11:44am: "Hairy fish" ??????????????????????? Anchovy .....  ;) I rather like anchovies..................

Anchovies are great.

Tonight we are apparently having chicken breast stuffed with some kind of nut mixture.

I've just found no carb noodles, so we will be able to have stir frys again. I am overly excited by this.

Eating out tonight, so I don't have to worry about what's for dinner.....

Frances wrote on May 9^th, 2014 at 12:36pm:

Eating out tonight

Before anyone asks, that was actually a reference to what's for dinner......

Frances wrote on May 9^th, 2014 at 11:54am:

John Smith wrote on May 9th, 2014 at 11:47am: Frances wrote on May 9th, 2014 at 11:44am: "Hairy fish" ??????????????????????? Anchovy .....  ;) I rather like anchovies..................

Up until 5 yrs ago, I couldn't/wouldn't eat any fish ... now I'm quite fond of fish but I still can't bring myself to eat anchovy

I just finished making some lemon gelato for dessert.  It tastes really good, although it's still a bit soft - a few hours in the freezer should take care of that.

I'll be making a quiche Lorraine tonight.  It's too early to start on it now, but I have made the pastry and it's resting in the fridge for later.  I'll pick a lettuce from the garden later on today for the salad.  I might do some chips too, but I haven't decided on that yet.....

been invited to dinner at the residence of a neighbour who who spent most of his working life working in 5 star restaurants in Italy but is now retired ...

'Pasta, aglio, olio e pepperoncini' ... (at my wifes request)

expecting it to be good ....even better is his wine collection ;)

Frances wrote on May 15^th, 2014 at 2:33pm:

I just finished making some lemon gelato for dessert

I'm hoping to get his gelato recepe while I'm there too .....  ;) ;)

John Smith wrote on May 15^th, 2014 at 2:37pm:

'Pasta, aglio, olio e pepperoncini'

Sounds like my sort of food.....

Frances wrote on May 15^th, 2014 at 2:41pm:

John Smith wrote on May 15th, 2014 at 2:37pm: 'Pasta, aglio, olio e pepperoncini' Sounds like my sort of food.....

Not my first choice, a bit bland for my tastes  ... but my wife absolutely loves it.

Frances wrote on May 15^th, 2014 at 2:33pm:

I just finished making some lemon gelato for dessert.  It tastes really good, although it's still a bit soft - a few hours in the freezer should take care of that. I'll be making a quiche Lorraine tonight.  It's too early to start on it now, but I have made the pastry and it's resting in the fridge for later.  I'll pick a lettuce from the garden later on today for the salad.  I might do some chips too, but I haven't decided on that yet.....

Then I remembered I bought some zucchini flowers (the ones that come with little zucchinis attached and not just the flowers) a couple of days ago - I battered them and then shallow fried them.

           Individual size Beef Wellingtons, accompanied by Garlic Cubed Potato's, Honey Glazed Black Carrots and Ham Sauteed Brussel Sprouts.
         Ice-Cream filled Glazed Cinnamon Apples for sweets
                   ;)

Soup

My home-made Pizza, lotsa Chilli and Garlic and other stuff, please observe.....

The toppings, sans Cheese

http://i1237.photobucket.com/albums/ff467/Carshotts/IMG_0141.jpg

With Parmesan and Mature Cheese added..

http://i1237.photobucket.com/albums/ff467/Carshotts/IMG_0143.jpg

And finally, cooked

http://i1237.photobucket.com/albums/ff467/Carshotts/IMG_0146.jpg

Whoa A.S, a work of art  ;)

Did you make the base...?

I buy the lebanese bread for pizza bases. I use barbecue sauce, chicken or steak pieces, jalapenos, chili sauce, onion, capsicum, olives and cheese. They're crisp, crunchy and light and don't leave you with that sick feeling afterwards.

Example.
http://food.ninemsn.com.au/img/2011/food/32/Pesto-bacon-and-mushroom-pizza.jpg

The Mole wrote on May 19^th, 2014 at 1:05am:

Whoa A.S, a work of art  ;) Did you make the base...?

     No, I cheat these days, buy a blank one from the supermarket and fill it myself.

Just for full details, the ingredients were:

Base sauce: Large heaped tablespoon finely chopped sun-dried tomatoes, 6 cloves of garlic finely chopped, spoonful Sweet Chilli sauce, ground pepper and salt, dash of oregano, thyme, basil, and rosemary, nuke for two minutes and beat together.

Toppings:
Ham
Onion
Spring Onion
Capsicum(three different colours)
Pepperoni
Yellow tomatoes
Pineapple
Mushrooms
Black Olives
Anchovies
Jalapeno Peppers

Cheese:
One third grated Parmesan, two thirds NZ Vintage Tasty.

     It tasted just as good as it looked too!  :P

mantra wrote on May 19^th, 2014 at 8:12pm:

I buy the lebanese bread for pizza bases. I use barbecue sauce, chicken or steak pieces, jalapenos, chili sauce, onion, capsicum, olives and cheese. They're crisp, crunchy and light and don't leave you with that sick feeling afterwards. Example. http://food.ninemsn.com.au/img/2011/food/32/Pesto-bacon-and-mushroom-pizza.jpg

         I've used Lebread too at times, when I'm in the mood for crispy. Prawns and capers, with cucumber, capsicum,olives,anchovies and Jalapenos, yum
        Or with strips of beef or pork,( just about the only time I use BBQ sauce but bl**dy great way to do so), with onions, mushrooms and etc
           Lotsa cheese on both the above of course  :P
I always use the base sauce in my previous post, but I do add a spoonful of tomato paste to it for the meat one makes a nice counter-point to the BBQ sauce. ;)

---

I was asked to make a pizza for tomorrow's dinner, and I was told it had to have prosciutto and mushrooms on it.  I guess I'll have to post more information tomorrow.......

Tonight's dinner was baked salmon fillets on a bed of lightly pan fried croutons, parsley and lemon segments, a lettuce and tomato salad, and thinly sliced fennel.

Frances wrote on May 20^th, 2014 at 12:36am:

I was asked to make a pizza for tomorrow's dinner, and I was told it had to have prosciutto and mushrooms on it.  I guess I'll have to post more information tomorrow....... Tonight's dinner was baked salmon fillets on a bed of lightly pan fried croutons, parsley and lemon segments, a lettuce and tomato salad, and thinly sliced fennel.

Musta been a fish night, I made lemon-pepper calamari with chilli-chips, salad and homemade tartare.  :P

      Try making my base sauce for your pizza?
           Add a small amount of tomato paste if you prefer a stronger tomato flavour, no recipe is ever carved in stone. ;)
           It's rather nice, even if I do say so myself  ;D

We'll see what I use tomorrow.

I usually spread some tomato paste on the base and sprinkle on some olive oil and oregano (and then the other toppings of course).  I have on occasions, used ajvar instead - it tastes really good but it doesn't stick too well to the base....

mantra wrote on May 19^th, 2014 at 8:12pm:

I buy the lebanese bread for pizza bases. I use barbecue sauce, chicken or steak pieces, jalapenos, chili sauce, onion, capsicum, olives and cheese. They're crisp, crunchy and light and don't leave you with that sick feeling afterwards. Example. http://food.ninemsn.com.au/img/2011/food/32/Pesto-bacon-and-mushroom-pizza.jpg

This Pizza looks delicious Mantra and thanks for that tip about the lebanese bread.

I love Calamari..

Frances wrote on May 20^th, 2014 at 1:06am:

We'll see what I use tomorrow. I usually spread some tomato paste on the base and sprinkle on some olive oil and oregano (and then the other toppings of course).  I have on occasions, used ajvar instead - it tastes really good but it doesn't stick too well to the base....

have you tried Basil on your pizza.. yummy.I also have to have pepperoni... I like things hot. ;)

I normally only use basil if I'm making a Margherita.  It seems to work better with tomato than with other toppings - if you use just a little bit maybe, but too much and the flavour can be a bit too strong.

I do sometimes sprinkle some fresh rocket on the pizzas after they come out of the oven.

Some of the things I'd never had before I got married, but have since tried:

- Chicken livers - I'd previously only had them in pate. I don't generally eat pork products, so my husband makes a delicious pate without - he uses duck fat.

- Duck
- Beef cheeks
- Lamb neck
- Kangaroo
- Tomato jam

We also make our own chicken banh mi, which are the yummiest things ever. I can't eat them anymore because I don't eat bread, but they were so good.

The Mole wrote on May 20^th, 2014 at 1:42am:

I love Calamari..

Try dried octopus ~ flattened and seasoned the Chinese way to eat with your hands as a treat for yourself or the kids.

***

Incidentally, I baked my first raw whole chicken this week. 2 hours at 180º while basting with Chicken Stock. Checked that the core temp was 75º ... which it was.

Left overnight in the fridge to 'settle' ~ then reheated bits for meals.

Best chicken I've eaten in years.

I'm thinking of going commercial ... http://i38.photobucket.com/albums/e150/ruffdiamond/January%202013/cool_man_zpsd296c987.gif

I'm also working on a line of halal pork products.  8-)

cods wrote on May 20^th, 2014 at 8:35am:

Frances wrote on May 20th, 2014 at 1:06am: We'll see what I use tomorrow. I usually spread some tomato paste on the base and sprinkle on some olive oil and oregano (and then the other toppings of course).  I have on occasions, used ajvar instead - it tastes really good but it doesn't stick too well to the base.... have you tried Basil on your pizza.. yummy.I also have to have pepperoni... I like things hot. ;)

      Indeedy, it's an essential ingredient in my base sauce, and an occasional topping, Pizza just wouldn't be the same without it. You're right about the taste too, too much and it overpowers the more subtle ingredients.
       Thyme is another herb like that, the sweetness and gentility of it enhances many of the other ingredients, it's catalytic in a way. ;)

Lord Herbert wrote on May 20^th, 2014 at 9:42am:

The Mole wrote on May 20th, 2014 at 1:42am: I love Calamari.. Try dried octopus ~ flattened and seasoned the Chinese way to eat with your hands as a treat for yourself or the kids. *** Incidentally, I baked my first raw whole chicken this week. 2 hours at 180º while basting with Chicken Stock. Checked that the core temp was 75º ... which it was. Left overnight in the fridge to 'settle' ~ then reheated bits for meals. Best chicken I've eaten in years. I'm thinking of going commercial ... http://i38.photobucket.com/albums/e150/ruffdiamond/January%202013/cool_man_zpsd296c987.gif I'm also working on a line of halal pork products.  8-)

           Next time you do one, try this?
       Find a rosemary bush and harvest a few long strands, add fresh thyme and a little bit of fresh mint, tie loosely around the chook and drizzle honey over it all, then cook and baste just as you usually do.
        Adds a piquancy that's delightful!

     This is a great tool for chooks, or any bird, it can be a bit hard to find, try professional catering suppliers, it's worth the effort/expense though, produces an evenly cooked and golden bird like nothing else can!
http://i364.photobucket.com/albums/oo86/maximillion22/dish3.jpg

---

;D ;D ;D

Thanks, Aus.

Lord Herbert wrote on May 20^th, 2014 at 11:53am:

;D ;D ;D Thanks, Aus.

        Did you use stuffing?
There's plenty of good recipes for it around, mostly all good, it's hard to stuff up, if you'll pardon the pun  ;D
   I don't have a particular recipe I use for it any more, I just shred the bread and use whatever I have handy, as I said, it's easy.
    Grated orange peel is always a nice touch, as is thyme(actually, any herb or combination of herbs you like works well), lots of S&P, bacon/ham, onion, garlic, if you've got it, try it, there's little that doesn't go well, short of a dead cat!  ;D
(Even that would probably work with enough Garlic added! ;D)

   More years ago than I care to contemplate I saw an unusual Greek recipe/cooking method, for chicken on a TV show.
     Across that time since I've asked various other Chefs and quite a few Greeks but have never found anyone that knew of it.
      It involves KILO'S of Rock Salt.

    It's very simple, you just pour a heap of the rock salt into a large pan and plonk the chicken on top, then completely cover it with the rest, until it's entirely encased in rock salt!
    Cook the same as normal, use a hammer to break it free and munch on.
     So, anyone here ever run across it, or tried it, perhaps tasted it?  :o
      I've never quite got around to trying to do it myself, yet, but I may soon, just out of curiosity if nothing else.  :P

Anyone?  :)

austranger wrote on May 20^th, 2014 at 3:56pm:

More years ago than I care to contemplate I saw an unusual Greek recipe/cooking method, for chicken on a TV show.      Across that time since I've asked various other Chefs and quite a few Greeks but have never found anyone that knew of it.       It involves KILO'S of Rock Salt.     It's very simple, you just pour a heap of the rock salt into a large pan and plonk the chicken on top, then completely cover it with the rest, until it's entirely encased in rock salt!     Cook the same as normal, use a hammer to break it free and munch on.      So, anyone here ever run across it, or tried it, perhaps tasted it?  :o       I've never quite got around to trying to do it myself, yet, but I may soon, just out of curiosity if nothing else.  :P Anyone?  :)

No, but my husband does this weird and wonderful thing with whole chickens. He makes like a stock - I know it has heaps of soy sauce. Then (I think) he brings it to the boil and turns it off, leaving it to sit in the stock for a couple of hours while it cools. I was hesitant about it at first because I wondered if it was cooked through, but it was the most delicious, succulent chicken I've ever eaten.

Annie Anthrax wrote on May 20^th, 2014 at 4:06pm:

No, but my husband does this weird and wonderful thing with whole chickens. He makes like a stock - I know it has heaps of soy sauce. Then (I think) he brings it to the boil and turns it off, leaving it to sit in the stock for a couple of hours while it cools. I was hesitant about it at first because I wondered if it was cooked through, but it was the most delicious, succulent chicken I've ever eaten.

Ah yes, this is one of my specialties, but I do this with chicken wings. Also pop into the simmering pot some aniseed stars. You just suck the flesh off the bones.

Lord Herbert wrote on May 20^th, 2014 at 5:18pm:

Annie Anthrax wrote on May 20th, 2014 at 4:06pm: No, but my husband does this weird and wonderful thing with whole chickens. He makes like a stock - I know it has heaps of soy sauce. Then (I think) he brings it to the boil and turns it off, leaving it to sit in the stock for a couple of hours while it cools. I was hesitant about it at first because I wondered if it was cooked through, but it was the most delicious, succulent chicken I've ever eaten. Ah yes, this is one of my specialties, but I do this with chicken wings. Also pop into the simmering pot some aniseed stars. You just suck the flesh off the bones.

Yes! He puts those in too. I'll have to ask him what else is in it when he gets home.

austranger wrote on May 20^th, 2014 at 3:22pm:

Lord Herbert wrote on May 20th, 2014 at 11:53am: ;D ;D ;D Thanks, Aus.         Did you use stuffing?

Nope. Unfortunately there's just lil ol' me here, and so cooking elaborate meals for myself is just way too sad-and-lonely. *sob*

But my borscht is to die for. My own recipe.  :)

Annie Anthrax wrote on May 20^th, 2014 at 5:20pm:

Lord Herbert wrote on May 20th, 2014 at 5:18pm: Annie Anthrax wrote on May 20th, 2014 at 4:06pm: No, but my husband does this weird and wonderful thing with whole chickens. He makes like a stock - I know it has heaps of soy sauce. Then (I think) he brings it to the boil and turns it off, leaving it to sit in the stock for a couple of hours while it cools. I was hesitant about it at first because I wondered if it was cooked through, but it was the most delicious, succulent chicken I've ever eaten. Ah yes, this is one of my specialties, but I do this with chicken wings. Also pop into the simmering pot some aniseed stars. You just suck the flesh off the bones. Yes! He puts those in too. I'll have to ask him what else is in it when he gets home.

I'll post my recipe tomorrow ... very simple and easy to do.

When cooked, I put the chicken wings into a big bowl and suck the flesh off them while I'm watching a good movie on TV. Strictly hands only, and a damp towel. To die for. I have to lock my cats in the bathroom for 30 ... 40 minutes.

Strangely, I haven't made it work with chicken thighs.

       I do what I labelled "Scarborough Wings"
Remember that song Scarborough Fair?

           I put the wings in a dish with white wine (I prefer Fruity Lexia but any will do), parsley, sage, rosemary, and thyme (s&p too), then place in a warm oven to slowly steam off the wine, turning occasionally, they end up black, sticky, and delicious.

      I've sold them in restaurants as an entree with quite some success.  8-)

Some great chicken recipe ideas there.Yum

One I learned a few years ago:

You cook a whole chicken in a large pot until it is falling off the bone.. let cool in liquid and then de-bone the chicken...put aside and reserve stock.

In the bottom of a large deep pan, gently heat 50-100 mls oil ( or more) ..add to that 6 cloves of finely chopped to gently infuse into the oil on a VERY low heat !  Do not burn your garlic, it must never brown !,Add about 2 large tablespoons of plain flour and stir to   make a paste on aVERY low heat stir in 1/2- full small jar tomato paste ( has to be Leggos) and then gently and slowly add back the stock to pan/pot. making a thick gravy...when gravy is gently bubbling and thickish,add torn and peices of chicken...and cook gently for about 30 minutes..add salt to taste.

Do not use cheap tomato paste in this dish...the flavour will suffer .

Serve in a shallow bowl with crusty bread roll and a tomato based salad. This is really good and so easy.

I don't what this is called but I call tomato garlic chicken, very original I know   ::)

Garlic that is burned will spoil your dish.

Here's what I got up to today:

http://i471.photobucket.com/albums/rr77/franspiccys/Photo250_zps36da674c.jpg

http://i471.photobucket.com/albums/rr77/franspiccys/Photo251_zps5da94a46.jpg

http://i471.photobucket.com/albums/rr77/franspiccys/Photo252_zpsf769a2c5.jpg

http://i471.photobucket.com/albums/rr77/franspiccys/Photo253_zps9e4deedc.jpg

One pizza ended up a bit more like a focaccia - plain base with sliced heirloom tomatoes and pitted kalamata olives, sprinkled with some olive oil, herbs and salt - when it's almost ready I'm going to put some fresh basil on top.  For the other one I spread one sachet of tomato paste on the base, followed by chopped tomato (the irregularly shaped bits from the tomatoes I used in the other one), a sprinkling of olive oil and oregano, sliced mushrooms, prosciutto and some mozzarella on top.

I decided to make some biscuits while I was waiting for the dough to rise.....

Frances wrote on May 20^th, 2014 at 6:48pm:

Here's what I got up to today: http://i471.photobucket.com/albums/rr77/franspiccys/Photo250_zps36da674c.jpg http://i471.photobucket.com/albums/rr77/franspiccys/Photo251_zps5da94a46.jpg http://i471.photobucket.com/albums/rr77/franspiccys/Photo252_zpsf769a2c5.jpg http://i471.photobucket.com/albums/rr77/franspiccys/Photo253_zps9e4deedc.jpg One pizza ended up a bit more like a focaccia - plain base with sliced heirloom tomatoes and pitted kalamata olives, sprinkled with some olive oil, herbs and salt - when it's almost ready I'm going to put some fresh basil on top.  For the other one I spread one sachet of tomato paste on the base, followed by chopped tomato (the irregularly shaped bits from the tomatoes I used in the other one), a sprinkling of olive oil and oregano, sliced mushrooms, prosciutto and some mozzarella on top. I decided to make some biscuits while I was waiting for the dough to rise.....

A big day,everything looks looks delicious ~ :P

  Strewth this is fun!

        AG, that sounds like a sort of Cacciatore, but different in that you steep the chicken rather than saute it, and I reckon I'll try that one for my Mum, it should go a treat.  :)
        I'd happily scoff Frances's pizzas too, I was despairing of people cooking much these days, you've restored my faith!  ;)
        I was feeling lazy tonight, it was a long day, so I simply saute'd some Scotch Fillet in Garlic with some little tomatoes and did ordinary steamed veg to go with. Still yummy tho', I do love my garlic, lol.
    

---

Nice, Aus. Is that Sweet Potato? I love Sweet Potato but had to give it up because it promotes kidney stones ~ of which I've had a few.

Love steak Aus. and that looks really good...that is boiled pumpkin I think Lord Herbert

marinated pork roast cooked on the webber.

Weber roast pork makes the best crackling in the world...yum!

The Mole wrote on May 20^th, 2014 at 9:27pm:

Love steak Aus. and that looks really good...that is boiled pumpkin I think Lord Herbert

Fabulous. Love the stuff. Swede I'm not too keen on, nor parsnip or turnips.

Calamari I don't touch with a barge pole. Looks and tastes too much like the last surviving piece of a used condom.

Lord Herbert wrote on May 21^st, 2014 at 8:59am:

Calamari I don't touch with a barge pole. Looks and tastes too much like the last surviving piece of a used condom.

Never having eaten one, I don't know what a used condom tastes like but I would hazard a guess that the calamari you have tried have been overcooked.  If calamari is overcooked it goes hard and rubbery very quickly.  Cooked properly, calamari is wonderful.  Overcooked or undercooked, the only place for it is in the garbage bin.

The best calamari I have ever had was from the Rockpool Bar & Grill in Sydney.  The second best calamari I have ever had was in Caruso's Italian Restaurant in Gymea.  I would recommend both.

Frances wrote on May 21^st, 2014 at 9:09am:

Lord Herbert wrote on May 21st, 2014 at 8:59am: Calamari I don't touch with a barge pole. Looks and tastes too much like the last surviving piece of a used condom. Never having eaten one,

Careful with your wording here, Frances ... OzPol is a family program.  8-)


Frances wrote on May 21^st, 2014 at 9:09am:

I don't know what a used condom tastes like but I would hazard a guess that the calamari you have tried have been overcooked.

I believe they're rolled out in all different colours, flavours and textures nowadays to attract the more bohemian type of customer ~ the ones who demand something a little more 'edgy' and exotic.

I'm talking about calamari of course.  8-)


Frances wrote on May 21^st, 2014 at 9:09am:

If calamari is overcooked it goes hard and rubbery very quickly.  Cooked properly, calamari is wonderful.  Overcooked or undercooked, the only place for it is in the garbage bin. The best calamari I have ever had was from the Rockpool Bar & Grill in Sydney.  The second best calamari I have ever had was in Caruso's Italian Restaurant in Gymea.  I would recommend both.

Okay ~ you've convinced me, I'll try it next time. I've never had it before.

That was steamed Q'land Blue pumpkin.
Calamari:
       Whichever way you cook it you should do it for no more than 20-30 SECONDS!
        Otherwise, low heat and at least 2 hours.
I knew a lady that used to use condoms(hopefully fresh from the packet) to pack rice and other ingredients into and steam them, I found that disgusting and never tried them so I can't comment on the results, lol, but they sure looked odd.  :o
(Yes, she removed the things before serving, lol)

  Webbers: Gods flamin' gift to BBQ's, I've had and used several over the years, great for just about anything. Pork crackling to die for! :P

        One thing I did back in my time with the rug-rats. We had a rocky backyard, so I used a rented jack-hammer to dig out a grave-sized pit for Hungies, then used the resultant rubble and re-cycled bricks to build a wood-fired spit-roaster big enough for whole pigs or sheep, or half a cow, the spit was driven by a geared down starter-motor from a HQ, powered through a transformer from mains power.
         For some strange reason my BBQ parties were very popular after that, both got used often for such events, especially Christmas Day.  8-)

Last night was spaghetti and meatballs.  The meatballs were pretty straightforward - I just used some lean mince and mixed in a bit of egg and breadcrumb to help bind them - but I put a few extra things in with the tomato: sliced shallots, garlic, red chilli, chopped coriander, chick peas and harissa.  Served it up with a salad.

I haven't decided what to make for tonight and I haven't had any requests either - maybe an omelette?  Haven't done one for a while.....

Frances wrote on May 22^nd, 2014 at 8:02am:

Last night was spaghetti and meatballs.  The meatballs were pretty straightforward - I just used some lean mince and mixed in a bit of egg and breadcrumb to help bind them - but I put a few extra things in with the tomato: sliced shallots, garlic, red chilli, chopped coriander, chick peas and harissa.  Served it up with a salad. I haven't decided what to make for tonight and I haven't had any requests either - maybe an omelette?  Haven't done one for a while.....

Mein Gott! You MUST be in love.  :-*

Google: harissa is a Tunisian hot Chili pepper paste whose main ingredients are roasted red peppers, serrano peppers and other hot chili peppers and ...

: The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.

Keep up the good work, Frances.  :)

Tonight its whatever's in the fridge or starve  ;D

Lord Herbert wrote on May 22^nd, 2014 at 3:00pm:

You MUST be in love

Yes, that and I had just been down to DFO at Homebush in the morning and spent $180 on some clothes....

Frances wrote on May 22^nd, 2014 at 3:17pm:

Lord Herbert wrote on May 22nd, 2014 at 3:00pm: You MUST be in love Yes, that and I had just been down to DFO at Homebush in the morning and spent $180 on some clothes....

Jesus, Frances ~ STOP making me have to Google every one of your posts to know what you're talking about.

Community Announcement on behalf of Frances: 'DFO' :

'With big brands and big savings of up to 70%, DFO (Direct Factory Outlets) is the best place for shopping for shoes, clothes, luggage, sunglasses and other ... '

Direct Factory Outlets.

:)

I hope you enjoyed your RT.  8-)

      Tonight I did a traditional Farmhouse Beef Stew.
Cubed and browned Rump cooked slow and low with diced veggies for a couple of hours.

Pro-tip:
      The secret to a truly delicious beef stew is in the veggies, not the meat.
     Tonight I used the following.
Potato
Onion
Carrot
Pumpkin
Mushrooms
1 Stick Celery
Swede
Turnip
Parsnip
Tiny bits of garlic and capsicum, just for the tincture they add
Herbs:
Parsley, Thyme, Rosemary, only tiny amounts, avoid using too much.
S&P
Beef Stock (I prefer the Massel brand these days, far better than most)
Use just enough Stock to barely cover the mixture
Dash of Worcestershire sauce
Halfway through cooking I mix a small spoonful of flour with water and add to the stew, just to thicken it slightly.
  Brown the meat, add the veg etc and brown some more, then add the stock and set to simmering.

    Now, many people these days turn up their noses at Turnips, Swedes and even Parsnips, yet it's these that give a stew, (and Pasties) their true flavour, without them such mixtures are just boring. Those "Soup Mix" bundles they often sell in Greengrocers, and supermarkets, are usually just about the right quantity for a home stew or family size Pastie. Make sure they have all those veg' though, or just buy one of each, roughly all the same size.

Hope you enjoy, I certainly did. ;)

We've had salad for dinner every night this week. Last night it had little garfish, tofu, fresh beetroot, cabbage, feta cheese, tomato, baby capsicum with a poached egg on top and a mayonnaise dressing.

Annie Anthrax wrote on May 30^th, 2014 at 10:46am:

We've had salad for dinner every night this week. Last night it had little garfish, tofu, fresh beetroot, cabbage, feta cheese, tomato, baby capsicum with a poached egg on top and a mayonnaise dressing.

Sounds delish ~ and that was only Thursday night.  :)

Lord Herbert wrote on May 30^th, 2014 at 12:15pm:

Annie Anthrax wrote on May 30th, 2014 at 10:46am: We've had salad for dinner every night this week. Last night it had little garfish, tofu, fresh beetroot, cabbage, feta cheese, tomato, baby capsicum with a poached egg on top and a mayonnaise dressing. Sounds delish ~ and that was only Thursday night.  :)

It really was. :) I am told tonight will be much the same, but with salt and pepper calamari instead of or in addition to the garfish. 

Annie Anthrax wrote on May 30^th, 2014 at 12:43pm:

Lord Herbert wrote on May 30th, 2014 at 12:15pm: Annie Anthrax wrote on May 30th, 2014 at 10:46am: We've had salad for dinner every night this week. Last night it had little garfish, tofu, fresh beetroot, cabbage, feta cheese, tomato, baby capsicum with a poached egg on top and a mayonnaise dressing. Sounds delish ~ and that was only Thursday night.  :) It really was. :) I am told tonight will be much the same, but with salt and pepper calamari instead of or in addition to the garfish.

Oh NO! ~ not those rubber rings again?! They're only good for holding up short white socks and making a pony-tail of long hair.

Whooa! Didn't you cook/prepare that salad dinner last night?  >:( I thought it was you. I was in complimentary mood in my last post ~~ but you cheated. It was a restaurant meal.  >:( >:( >:(

No it wasn't. My husband is the chef. I do the dishes and clean up after him. He has a very artistic flair when cooking so it's by no means an easy task ;)

Annie Anthrax wrote on May 30^th, 2014 at 1:41pm:

No it wasn't. My husband is the chef. I do the dishes and clean up after him. He has a very artistic flair when cooking so it's by no means an easy task ;)

Oh. :-?

Well okay then.

:)

Annie Anthrax wrote on May 30^th, 2014 at 1:41pm:

No it wasn't. My husband is the chef. I do the dishes and clean up after him. He has a very artistic flair when cooking so it's by no means an easy task ;)

can you have a chat to my wife please  .... why is it when I cook, I still have to do the dishes and clean up?

sure, not a lot of artisitc flair when I cook , but still ... I fell like I'm being ripped off!  ;D ;D

Tonight it's 3 soft-boiled eggs with salt and ground peppercorn ~ followed by a generous helping of Rum 'n Raisin icecream topped of with molten chocolate.

Lord Herbert wrote on May 31^st, 2014 at 12:03pm:

Tonight it's 3 soft-boiled eggs with salt and ground peppercorn ~ followed by a generous helping of Rum 'n Raisin icecream topped of with molten chocolate.

The best kind of meal, easy, please yourself and , next to no washing up.

Yes it's great if you don't have to cook for anyone else. I love it, but feel guilty if I cook a meal for myself knowing that someone might come in later and smell that I've cooked something without considering them. Even the cats look at me sadly as if I should have shared that juicy piece of rump steak with them.

mantra wrote on May 31^st, 2014 at 1:45pm:

Yes it's great if you don't have to cook for anyone else. I love it, but feel guilty if I cook a meal for myself knowing that someone might come in later and smell that I've cooked something without considering them. Even the cats look at me sadly as if I should have shared that juicy piece of rump steak with them.

Mantra you are a softie.

I consider myself a good cook and if my kids turn their nose up then they can make their own and sometimes they do. Palates change as we grow so what they liked as very small kids, they might no longer like.

The Mole wrote on May 31^st, 2014 at 1:29pm:

The best kind of meal, easy, please yourself and , next to no washing up.

Exactly.

But to be perfectly honest, the washing-up chores have stopped being a problem ever since my neighbour very kindly bought me a dish-washer.

Ever since then my plates and bowls have always been sparkling clean and not even in need of drying.

Let me know if you'd like to see a picture of this dish washer.

If you want to post a pic of your dishwasher Lord Herbet, then I want to see it. I am the dishwasher in my house I'm afraid.

mantra wrote on May 31^st, 2014 at 1:45pm:

Yes it's great if you don't have to cook for anyone else. I love it, but feel guilty if I cook a meal for myself knowing that someone might come in later and smell that I've cooked something without considering them. Even the cats look at me sadly as if I should have shared that juicy piece of rump steak with them.

Oh yes. I get that look occasionally. Gizmo and Muffin are totally trained because I've had them since they were tiny little critters ~ one word: "NO!" ~ and they turn away and don't stare any more. I'm proud of them.

But Sooty came to me as an adult ... and sooooooo... in order for me to enjoy my meal it's first necessary that I deposit him outside the house with the cat-flaps temporarily locked.   :)

The Mole wrote on May 31^st, 2014 at 2:09pm:

If you want to post a pic of your dishwasher Lord Herbet, then I want to see it. I am the dishwasher in my house I'm afraid.

Well, it's very kind of you to let me show you my latest kitchen gadget, even though strictly speaking it's not located inside the kitchen itself.

I'm rather proud of my dish-washer as I've never had one before. It's quite a novelty for me to no longer need to splash around in the kitchen sink getting all the gravy and stuff off my plates.

Well .... here it is ...

http://i38.photobucket.com/albums/e150/ruffdiamond/January%202013/027_zpsd3f7921f.jpg

I just knew you were up to something, very cute Lord Herbet  ;)   ;D

The Mole wrote on May 31^st, 2014 at 2:24pm:

I just knew you were up to something, very cute Lord Herbert  ;)   ;D

Who? Me? Up to something? How DARE YOU?!!

His name is 'Luigi', and we love each other. It's quite sickening. Possibly one of the best-natured dogs I've even known in my entire life.

But his daughter isn't quite so user-friendly. She nips instead of licks. She yelps with delirious 'joy' whenever I approach the back-fence to give them a pat and some leftovers, but her mouth is a bit 'gnashy' and nibbly at my hand. I wouldn't trust her alone with a small daughter of mine.

Spinach and Ricotta pasta bake.  8-)

John Smith wrote on May 31^st, 2014 at 6:25pm:

Spinach and Ricotta pasta bake.  8-)

That sounds yum and my son would love it...do you have favorite recipe for this one John?

Lord Herbert wrote on May 31^st, 2014 at 2:33pm:

The Mole wrote on May 31st, 2014 at 2:24pm: I just knew you were up to something, very cute Lord Herbert  ;)   ;D Who? Me? Up to something? How DARE YOU?!! His name is 'Luigi', and we love each other. It's quite sickening. Possibly one of the best-natured dogs I've even known in my entire life. But his daughter isn't quite so user-friendly. She nips instead of licks. She yelps with delirious 'joy' whenever I approach the back-fence to give them a pat and some leftovers, but her mouth is a bit 'gnashy' and nibbly at my hand. I wouldn't trust her alone with a small daughter of mine.

Maybe she needs a dog obedience training Lord Herbet?

The Mole wrote on May 31^st, 2014 at 6:29pm:

John Smith wrote on May 31st, 2014 at 6:25pm: Spinach and Ricotta pasta bake.  8-) That sounds yum and my son would love it...do you have favorite recipe for this one John?

yeah, it's pretty easy to remember

step 1. add wife to kitchen
step 2. padlock chain to her ankle
step 3. tell her to cook

;D ;D ;D

seriously, i't's the wifes recipe .... I wouldn't have a clue how it's done  ;)

Well there are few recipes online, I'm going to try one, they look pretty good.

I just had toast and hot chocolate. Not very satisfying but at this time of night, it will have to do. :-?

Had a very simple dinner tonight, a plough man's with washed down with fresh squeezed juice....so good. The Chorizo was very nice ! Lots of paprika.

stuffed capsicum tonight, one of my favourites  ...

A tin of sardines on toast for me tonight.  :)

And tomorrow for breakfast I'll be having, well, sardines on toast again.  :-?

Lord Herbert wrote on Jun 1^st, 2014 at 9:09pm:

A tin of sardines on toast for me tonight.  :)

Sorry herb, but for me, that's tragic ...... whats the point of living if you can't eat well ?..... doesn't mean you have to eat fancy, but a can of sardines?

John Smith wrote on Jun 1^st, 2014 at 9:03pm:

stuffed capsicum tonight, one of my favourites  ...

Used to be fave of mine John, cooked in  home made tomatoe simmer sauce. Haven't had it for a while.

John Smith wrote on Jun 1^st, 2014 at 9:11pm:

Lord Herbert wrote on Jun 1st, 2014 at 9:09pm: A tin of sardines on toast for me tonight.  :) Sorry herb, but for me, that's tragic ...... whats the point of living if you can't eat well ?..... doesn't mean you have to eat fancy, but a can of sardines?

It's a lot cheaper than getting married.

Lord Herbert wrote on Jun 1^st, 2014 at 9:12pm:

John Smith wrote on Jun 1st, 2014 at 9:11pm: Lord Herbert wrote on Jun 1st, 2014 at 9:09pm: A tin of sardines on toast for me tonight.  :) Sorry herb, but for me, that's tragic ...... whats the point of living if you can't eat well ?..... doesn't mean you have to eat fancy, but a can of sardines? It's a lot cheaper than getting married.

;D ;D ;D ;D ;D  touche

she doesn't do all the cooking Herb ... we generally split it 50/50

The Mole wrote on Jun 1^st, 2014 at 9:11pm:

John Smith wrote on Jun 1st, 2014 at 9:03pm: stuffed capsicum tonight, one of my favourites  ... Used to be fave of mine John, cooked in  home made tomatoe simmer sauce. Haven't had it for a while.

simmer sauce? I just throw in a can of chopped tomatoes .......

Ok I used to throw in some tarragon and parsely, maybe some rosemary..but chopped tomatoes, all good.

laksa and spicy fried chicken pieces.

ian wrote on Jun 1^st, 2014 at 10:57pm:

laksa and spicy fried chicken pieces.

So your pretty good in the kitchen Ian, cos that sound's delicious. ?  :P

Wanton soup and fried squid tentacles.

The Mole wrote on Jun 1^st, 2014 at 11:03pm:

ian wrote on Jun 1st, 2014 at 10:57pm: laksa and spicy fried chicken pieces. So your pretty good in the kitchen Ian, cos that sound's delicious. ?  :P

It was delicious but I didnt cook it although it was freshly home made. Im quite spoilt really.

greggerypeccary wrote on Jun 1^st, 2014 at 11:04pm:

Wanton soup and fried squid tentacles.

I used to be able to get this at a malaysian restaurant in northbridge, Lo Bak was the name for it I think. Was my favourite but restaurant changed hands and it was off the menu.

greggerypeccary wrote on Jun 1^st, 2014 at 11:04pm:

Wanton soup and fried squid tentacles.

Is the rest of the squid released back into the water? God, I hope not.

**

No one's asked for my borscht recipe yet.  :-/

ian wrote on Jun 1^st, 2014 at 11:17pm:

I used to be able to get this at a malaysian restaurant in northbridge, Lo Bak was the name for it I think. Was my favourite but restaurant changed hands and it was off the menu.

Northbridge? That's Sydney's richest suburb. You've done all right for a pugilist, Ian. Don't forget your friends in your will ....  :)

Very lazy dinner tonight...soup -pea and ham ( Italian soup mix) and an avacado eaten straight from the skin...

Lord Herbert wrote on Jun 2^nd, 2014 at 8:12am:

greggerypeccary wrote on Jun 1st, 2014 at 11:04pm: Wanton soup and fried squid tentacles. Is the rest of the squid released back into the water? God, I hope not. ** No one's asked for my borscht recipe yet.  :-/

Herbert?

Lord Herbert wrote on Jun 2^nd, 2014 at 8:14am:

ian wrote on Jun 1st, 2014 at 11:17pm: I used to be able to get this at a malaysian restaurant in northbridge, Lo Bak was the name for it I think. Was my favourite but restaurant changed hands and it was off the menu. Northbridge? That's Sydney's richest suburb. You've done all right for a pugilist, Ian. Don't forget your friends in your will ....  :)

I didnt make my money from my fighting skills Herbert, although it has helped a little along the way. Anyway, having a dish called Rendang cooked for me tonight, a malaysian meat dish cooked with coconut and in a spicy sauce.

ian wrote on Jun 25^th, 2014 at 8:00pm:

Anyway, having a dish called Rendang cooked for me tonight, a malaysian meat dish cooked with coconut and in a spicy sauce.

That sounds mighty tempting.

My 85 year old widowed neighbour made me a plastic container of apple sauce. She thought I would eat it up with a spoon, but I had other ideas.

I bought some pork chops on Special today, and I'll be cooking them tomorrow to go with the apple sauce.

I roasted my first rump steak a couple of days ago. (Yes, I'm a late starter).

Rubbed salt into them, then pan-seared them on both sides ... and then popped them in the oven at 200 deg for 12 minutes ... turning them over at 6.

Rested them for 30 minutes ... then popped half in the fridge and put the rest on the plate with some nice boiled Desiree potatoes.

Next time I think I'll 'rest' all of it overnight in the fridge and heat up what I want to eat next day. That 'resting' step is very important to take the chewiness out of steaks.

The Mole wrote on Jun 25^th, 2014 at 7:56pm:

Lord Herbert wrote on Jun 2nd, 2014 at 8:12am: greggerypeccary wrote on Jun 1st, 2014 at 11:04pm: Wanton soup and fried squid tentacles. Is the rest of the squid released back into the water? God, I hope not. ** No one's asked for my borscht recipe yet.  :-/ Herbert?

Yes, A.G. ~ you called?  ::)

ha ha Herbert, your Borscht recipe , please ?

The Mole wrote on Jun 25^th, 2014 at 8:30pm:

ha ha Herbert, your Borscht recipe , please ?

Thanks for asking.

I'll post it tomorrow when I have more time.  :)

Tonight I cooked Scotch fillet with Mascarpone cream mushroom sauce , mash, corn on the cob and a tomatoe, cos lettuce, roasted capsicum salad with and balsamic dressing....

I only used Mascarpone because I hadn't any normal cream, Í've never used it for sauces previously, and I'm happy to say it turned out rather good ....

Sounds so delicious John... might try that this week

The Mole wrote on Jun 25^th, 2014 at 9:56pm:

Sounds so delicious John... might try that this week

it was .... even the kids ate it all up!

John Smith wrote on Jun 25^th, 2014 at 9:59pm:

The Mole wrote on Jun 25th, 2014 at 9:56pm: Sounds so delicious John... might try that this week it was .... even the kids ate it all up!

With their spinach?

Lord Herbert wrote on Jun 26^th, 2014 at 5:47pm:

John Smith wrote on Jun 25th, 2014 at 9:59pm: The Mole wrote on Jun 25th, 2014 at 9:56pm: Sounds so delicious John... might try that this week it was .... even the kids ate it all up! With their spinach?

Spinach tonight ... Spinach and Ricotta pasta bake

John Smith wrote on Jun 26^th, 2014 at 5:50pm:

Lord Herbert wrote on Jun 26th, 2014 at 5:47pm: John Smith wrote on Jun 25th, 2014 at 9:59pm: The Mole wrote on Jun 25th, 2014 at 9:56pm: Sounds so delicious John... might try that this week it was .... even the kids ate it all up! With their spinach? Spinach tonight ... Spinach and Ricotta pasta bake

Good stuff, John. If only you guys could play football. I feel like biting your shoulder ...  :P

Lord Herbert wrote on Jun 26^th, 2014 at 5:58pm:

John Smith wrote on Jun 26th, 2014 at 5:50pm: Lord Herbert wrote on Jun 26th, 2014 at 5:47pm: John Smith wrote on Jun 25th, 2014 at 9:59pm: The Mole wrote on Jun 25th, 2014 at 9:56pm: Sounds so delicious John... might try that this week it was .... even the kids ate it all up! With their spinach? Spinach tonight ... Spinach and Ricotta pasta bake Good stuff, John. If only you guys could play football. I feel like biting your shoulder ...  :P

'we kicked your arse Herb  ;D ;D ;D ;D ... or did you miss that one?

Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat.

Annie Anthrax wrote on Jun 26^th, 2014 at 7:44pm:

Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat.

Sounds interesting ..... don't think I've ever tried ox tail ... I'd imagine it tastes like beef.

John Smith wrote on Jun 26^th, 2014 at 7:42pm:

Good stuff, John. If only you guys could play football. I feel like biting your shoulder ...  :P

'we kicked your arse Herb  ;D ;D ;D ;D ... or did you miss that one?
[/quote]

Don't know what you're talking about.  ::)

Lord Herbert wrote on Jun 26^th, 2014 at 7:47pm:

Don't know what you're talking about.  ::)

selective dementia ... you should have been a politician

John Smith wrote on Jun 26^th, 2014 at 7:48pm:

Lord Herbert wrote on Jun 26th, 2014 at 7:47pm: Don't know what you're talking about.  ::) selective dementia ... you should have been a politician

http://i38.photobucket.com/albums/e150/ruffdiamond/January%202013/animation-chattering-teeth_zpsa1c84ecd.gif

John Smith wrote on Jun 26^th, 2014 at 7:46pm:

Annie Anthrax wrote on Jun 26th, 2014 at 7:44pm: Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat. Sounds interesting ..... don't think I've ever tried ox tail ... I'd imagine it tastes like beef.

It was really good. The texture and taste were very similar to beef cheeks.

Annie Anthrax wrote on Jun 27^th, 2014 at 7:17am:

John Smith wrote on Jun 26th, 2014 at 7:46pm: Annie Anthrax wrote on Jun 26th, 2014 at 7:44pm: Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat. Sounds interesting ..... don't think I've ever tried ox tail ... I'd imagine it tastes like beef. It was really good. The texture and taste were very similar to beef cheeks.

Don't remind me. I lived in lodgings in Enmore ... just down the road from Newtown railway station ... where we had a weirdo American living there who seemed to eat nothing but Ox tongues cooked in a pressure cooker. Stunk the whole three-storey house out.

Lord Herbert wrote on Jun 27^th, 2014 at 8:54am:

Annie Anthrax wrote on Jun 27th, 2014 at 7:17am: John Smith wrote on Jun 26th, 2014 at 7:46pm: Annie Anthrax wrote on Jun 26th, 2014 at 7:44pm: Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat. Sounds interesting ..... don't think I've ever tried ox tail ... I'd imagine it tastes like beef. It was really good. The texture and taste were very similar to beef cheeks. Don't remind me. I lived in lodgings in Enmore ... just down the road from Newtown railway station ... where we had a weirdo American living there who seemed to eat nothing but Ox tongues cooked in a pressure cooker. Stunk the whole three-storey house out.

Pressure cooker food is delicious.. I have to get me one soon.  ;)

Had pea and ham soup for dinner... I didn't ruin it this time...ie: I didn't use the smoke alarm as a timer  ;D

Annie Anthrax wrote on Jun 27^th, 2014 at 7:17am:

John Smith wrote on Jun 26th, 2014 at 7:46pm: Annie Anthrax wrote on Jun 26th, 2014 at 7:44pm: Ox tail and vegetable soup here. I've never tried ox tail before and I'm a bit apprehensive about the texture of the meat. Sounds interesting ..... don't think I've ever tried ox tail ... I'd imagine it tastes like beef. It was really good. The texture and taste were very similar to beef cheeks.

Oxtail is delicious Annie... I love it.

As promised:

'Borscht' ~ Herbert style.

Serves 5.

3lt water in big pot.

Add to pot ...

(slice and dice the veggies to bite-size proportions)

4   onions/ carrots / and Desiree potatoes (they don't break-up with simmering).
½  bunch of celery.
¼  head of cabbage.
Tin of Beetroot.

Sliced and diced Stewing Steak ~ fat trimmed off.

***

Add to pot ...

1x Dollop of Butter

Teaspoon ... ½ ... Hot Chilli paste
                  ½ ... Curry Powder
                  2  ... salt
                  2  ... Garlic Paste
                  2  ... Ginger Paste

Tablespoon .. 2 ... Sesame Oil
                   4 ... Kikkoman Soya Sauce (The best brand)
                   5 ... Sweet Chilli Sauce

4 cubes of Continental Beef Stock

Simmer for 40 minutes with the lid off. Don't add more water. Stir occasionally.

Eat with buttered crusty rolls.

Lord Herbert wrote on Jun 30^th, 2014 at 8:48pm:

As promised: 'Borscht' ~ Herbert style. Serves 5. 3lt water in big pot. Add to pot ... (slice and dice the veggies to bite-size proportions) 4   onions/ carrots / and Desiree potatoes (they don't break-up with simmering). ½  bunch of celery. ¼  head of cabbage. Tin of Beetroot. Sliced and diced Stewing Steak ~ fat trimmed off. *** Add to pot ... 1x Dollop of Butter Teaspoon ... ½ ... Hot Chilli paste                   ½ ... Curry Powder                   2  ... salt                   2  ... Garlic Paste                   2  ... Ginger Paste Tablespoon .. 2 ... Sesame Oil                    4 ... Kikkoman Soya Sauce (The best brand)                    5 ... Sweet Chilli Sauce 4 cubes of Continental Beef Stock Simmer for 40 minutes with the lid off. Don't add more water. Stir occasionally. Eat with buttered crusty rolls.

Sounds delicious Lord Herbert. Collecting soup recipes for winter...that is one I will def make.. :)

The Mole wrote on Jun 30^th, 2014 at 8:55pm:

Sounds delicious Lord Herbert. Collecting soup recipes for winter...that is one I will def make.. :)

That's very kind of you to say so.

All I can say is that I love this particular concoction which evolved in my kitchen after a few years of trial and error.

I'd very much appreciate any criticism or advice about it. Don't think I'll be 'offended'. Progress comes through receiving honest opinion.

:)

(My Chinese Chicken wings are to die for ... )  :-*

Quote:

:) (My Chinese Chicken wings are to die for ... )

That didn't get past me I'll have you know..ha ha

So when your ready   ;)

Chicken soup tonight

I'm not really a soup kind of guy, I avoid it like the plague ... but given todays weather, even I was glad for it.

John Smith wrote on Jun 30^th, 2014 at 9:36pm:

Chicken soup tonight I'm not really a soup kind of guy, I avoid it like the plague ... but given todays weather, even I was glad for it.

Soup is so easy John and as our winters are so short I love to take advantage of all the comfort fireside foods..

The Mole wrote on Jun 30^th, 2014 at 9:46pm:

John Smith wrote on Jun 30th, 2014 at 9:36pm: Chicken soup tonight I'm not really a soup kind of guy, I avoid it like the plague ... but given todays weather, even I was glad for it. Soup is so easy John and as our winters are so short I love to take advantage of all the comfort fireside foods..

it was even easier than normal ... wifes got a new thermal cooker so it took 10 mintues of prep, and then walk away ... you don't even have to turn the thing on and off.  ;)

John Smith wrote on Jun 30^th, 2014 at 9:53pm:

The Mole wrote on Jun 30th, 2014 at 9:46pm: John Smith wrote on Jun 30th, 2014 at 9:36pm: Chicken soup tonight I'm not really a soup kind of guy, I avoid it like the plague ... but given todays weather, even I was glad for it. Soup is so easy John and as our winters are so short I love to take advantage of all the comfort fireside foods.. it was even easier than normal ... wifes got a new thermal cooker so it took 10 mintues of prep, and then walk away ... you don't even have to turn the thing on and off.  ;)

I want one of those and I wouldn't mind a new pressure cooker either...set and forget, the best way to cook.

Very late dinner tonight...2 creamy avocados in a bed of cos lettuce etc- pumpkin soup and croutons-light and cheerful but really good. :P

I'm 'going Greek' today: Green olives stuffed with feta for lunch.

:)

Oh yum, I love olives in all forms.. love Greek food, so healthy I  am kind of ticked off that my 2 attempts at Moussakka did not go well...disappointing to say the least. Winter is the perfect time to try again I say   ;)

Enjoy the Olives L.H.

I have again sampled quite recently something I had quiet  a while ago.. Steak Tartare... It was then just a good quality raw steak fresh and cut into small cubes...then put in a bowl with very finely chopped onion a dash of rum and then Tabasco sauce, so there is just enough liquid to cover the meat.

I somehow think it tasted better then than it does now to me..my palate may have changed because not as nice as I remember    :-/

The Mole wrote on Jul 28^th, 2014 at 3:56am:

I have again sampled quite recently something I had quiet  a while ago.. Steak Tartare... It was then just a good quality raw steak fresh and cut into small cubes...then put in a bowl with very finely chopped onion a dash of rum and then Tabasco sauce, so there is just enough liquid to cover the meat. I somehow think it tasted better then than it does now to me..my palate may have changed because not as nice as I remember    :-/

I cooked myself a delicious T-Bone steak. Rubbed salt & pepper in it ... let it sit for 5 minutes ... then under the griller for 3 mins each side ... then let it rest for 10 minutes.

Expensive though. You don't get much meat for your $5.50. Had it with Dutch carrots and red Desireé potatoes.

You get a T-Bone for  $5.50  :o ... consider yourself very lucky..we pay on average $10-12  for one steak.. I don't eat much red meat but I have a strapping son who loves steak...

I try a cheaper cut here and there but he is wholly not impressed.

The Mole wrote on Jul 28^th, 2014 at 5:50pm:

You get a T-Bone for  $5.50  :o ... consider yourself very lucky..we pay on average $10-12  for one steak.. I don't eat much red meat but I have a strapping son who loves steak... I try a cheaper cut here and there but he is wholly not impressed.

the cheaper cuts are often the tastiest ... just more difficult to cook
slow cooking works great with the cheaper cuts if done right as it guarantees the meat is tender

today terriyaki chicken wings with mash and a mixed salad made up of capsicum, avocado, shredded carrot, lettuce and roma tomatoes with an olive oil and balsamic dressing  .... just as I'm writing this I realise I forgot the red onion ::) ::) ... oh well, next time ;)

The Mole wrote on Jul 28^th, 2014 at 5:50pm:

You get a T-Bone for  $5.50  :o ... consider yourself very lucky..we pay on average $10-12  for one steak.. I don't eat much red meat but I have a strapping son who loves steak... I try a cheaper cut here and there but he is wholly not impressed.

It was $11 for two good-sized T-Bone steaks. I actually thought that was expensive.  :o

I was treating myself. Normally I don't buy meat at all except as the occasional treat. If I won the lottery I would have a great big rump steak every day of the year!

John Smith wrote on Jul 28^th, 2014 at 7:42pm:

today terriyaki chicken wings with mash and a mixed salad made up of capsicum, avocado, shredded carrot, lettuce and roma tomatoes with an olive oil and balsamic dressing  .... just as I'm writing this I realise I forgot the red onion ::) ::) ... oh well, next time ;)

Sounds good.

The art of cooking sliced onion rings so they become sweet-tasting is something I only recently discovered.

Slow-cook in a pan for 40 minutes in a little olive oil.

Crow!

I've gotta stop posting!

;D

Lionel Edriess wrote on Jul 28^th, 2014 at 8:46pm:

Crow! I've gotta stop posting! ;D

;D oh I don't know so much ..there are recipes for crow that would make your mouth water ...

http://bertc.com/subfive/recipes/threecrows.htm

The Mole wrote on Jul 28^th, 2014 at 11:15pm:

Lionel Edriess wrote on Jul 28th, 2014 at 8:46pm: Crow! I've gotta stop posting! ;D ;D oh I don't know so much ..there are recipes for crow that would make your mouth water ... http://bertc.com/subfive/recipes/threecrows.htm

I thought you were kidding ... then I clicked on the link  :o :o :o :o

Lord Herbert wrote on Jul 28^th, 2014 at 8:19pm:

John Smith wrote on Jul 28th, 2014 at 7:42pm: today terriyaki chicken wings with mash and a mixed salad made up of capsicum, avocado, shredded carrot, lettuce and roma tomatoes with an olive oil and balsamic dressing  .... just as I'm writing this I realise I forgot the red onion ::) ::) ... oh well, next time ;) Sounds good. The art of cooking sliced onion rings so they become sweet-tasting is something I only recently discovered. Slow-cook in a pan for 40 minutes in a little olive oil.

Caramelised onion is delicious...and very full flavoured.

John Smith wrote on Jul 28^th, 2014 at 11:16pm:

The Mole wrote on Jul 28th, 2014 at 11:15pm: Lionel Edriess wrote on Jul 28th, 2014 at 8:46pm: Crow! I've gotta stop posting! ;D ;D oh I don't know so much ..there are recipes for crow that would make your mouth water ... http://bertc.com/subfive/recipes/threecrows.htm I thought you were kidding ... then I clicked on the link  :o :o :o :o

LOL John, I never joke about crow... ;D

The Mole wrote on Jul 28^th, 2014 at 11:18pm:

John Smith wrote on Jul 28th, 2014 at 11:16pm: The Mole wrote on Jul 28th, 2014 at 11:15pm: Lionel Edriess wrote on Jul 28th, 2014 at 8:46pm: Crow! I've gotta stop posting! ;D ;D oh I don't know so much ..there are recipes for crow that would make your mouth water ... http://bertc.com/subfive/recipes/threecrows.htm I thought you were kidding ... then I clicked on the link  :o :o :o :o LOL John, I never joke about crow... ;D

Remind me to never accept any offer of dinner at your place ....  :o :o

nothing personal   ;);D ;D ;D

Yep it's Crow pie with a red wine au jus and  baby Courgettes at my house..7 sharp tomorrow night..bring a doggie bag John.  :)

Now look at what I've started - everyone's ravin' about crow.

::)

c1744 ...


    Sing a song of sixpence,
    A pocket full of rye.
    Four and twenty blackbirds,
    Baked in a pie.

    When the pie was opened,
    The birds began to sing;
    Wasn't that a dainty dish,
    To set before the king?

    The king was in his counting house,
    Counting out his money;
    The queen was in the parlour,
    Eating bread and honey.

    The maid was in the garden,
    Hanging out the clothes,
    When down came a blackbird
    And pecked off her nose.

http://www.youtube.com/watch?v=0GzPcGGE-z0

There should be "like" buttons here just like there is in Facebook...cos I like that LH...
:)

Tonight I had a weird mix of bits and pieces..just what ever is left in the fridge really. I ate it outside as I watched the first quarter of the new moon...mandarins and cheese is rather delightful eaten under a quarter moon..
:-?

The Mole wrote on Jul 29^th, 2014 at 9:50pm:

There should be "like" buttons here just like there is in Facebook...cos I like that LH...

sing that to one of my boys every second night (wifey and I alternate between the 2 boys) ..... that and a whole list of other nursery rhymes  ::) ::) ::)

good thing this forum is anonymous ... if only my mates knew , my reputation would be shot forever  ;D ;D ;D ;D

tonight was penne napolitana with garlic bread

just something I whipped up at the last minute   ;)

Well now I'm jealous...good thing I am no longer hungry..but well it was good cheese so not all bad..

The Mole wrote on Jul 29^th, 2014 at 10:04pm:

Well now I'm jealous...good thing I am no longer hungry..but well it was good cheese so not all bad..

I would invite you to try some, but I'm still recovering from that crow .... ;D ;D ;D

ha ha...I happen to think that was a great recipe.. I might even try it one day, maybe when my favourite relatives come to visit..and to prove I am a considerate hostess I will only give them the drumsticks..   ;D

The Mole wrote on Jul 29^th, 2014 at 10:15pm:

ha ha...I happen to think that was a great recipe.. I might even try it one day, maybe when my favourite relatives come to visit..and to prove I am a considerate hostess I will only give them the drumsticks..   ;D

be sure to wait until after they finish eating before you tell them what it is or you may have an oversupply of leftovers ::)

although I will admit, I would at least taste it ...  ;)

Good for you John...we should taste everything once... ;)

A friend of mine used to drink hot water in the morning instead of tea and coffee...I ran out of tea one morning and tried it..a refreshing start to my day esp: when a little lemon squeezed into it..sometimes add honey and ginger, delicious.. I haven't drunk tea since..

The Mole wrote on Jul 30^th, 2014 at 1:03pm:

A friend of mine used to drink hot water in the morning instead of tea and coffee...I ran out of tea one morning and tried it..a refreshing start to my day esp: when a little lemon squeezed into it..sometimes add honey and ginger, delicious.. I haven't drunk tea since..

I do the same nowadays .. only it's cold water with a few heart tablets in it ... (shaken, not stirred) ...  :P

Your such a smoothie LH...ha ha

I find that the tannin in tea has its own set of problems as well..actually interferes with the absorbtion of some vitamins /iron...well we don't need that do we?

The Mole wrote on Jul 30^th, 2014 at 1:11pm:

Your such a smoothie LH...ha ha I find that the tannin in tea has its own set of problems as well..actually interferes with the absorbtion of some vitamins /iron...well we don't need that do we?

Black tea helps develop kidney stones.

And spinach.

Just saying.

:)

When you eat spinach you can actually feel a layer of "something" that coats your tongue and teeth, same sometimes with tea...its not a nice feel and that it inhibits absorbtion is not surprising...

Someone suggested I try lambs brains hello..revolting?

he said they are delicious...eeeww

The Mole wrote on Aug 1^st, 2014 at 8:30pm:

Someone suggested I try lambs brains hello..revolting? he said they are delicious...eeeww

Baaa humbug!

ok well that's sounds definitive, so brains gone..so its eggs on toast..missed dinner so a late supper now with a beer..  ;)

Lord Herbert wrote on Aug 1^st, 2014 at 8:38pm:

The Mole wrote on Aug 1st, 2014 at 8:30pm: Someone suggested I try lambs brains hello..revolting? he said they are delicious...eeeww Baaa humbug!

Crumbed lamb brains....fried in lard...........tomato sauce..........best meal evah.

Aussie wrote on Aug 1^st, 2014 at 9:42pm:

Lord Herbert wrote on Aug 1st, 2014 at 8:38pm: The Mole wrote on Aug 1st, 2014 at 8:30pm: Someone suggested I try lambs brains hello..revolting? he said they are delicious...eeeww Baaa humbug! Crumbed lamb brains....fried in lard...........tomato sauce..........best meal evah.

Monkey's brains are better ~ and fresher.

The Chinese waiter brings the monkey to you for your inspection, holding it in his arms while it chews on a peanut and blinks at you.

And then the waiter guillotines the top of its head and hands you a pair of chopsticks and some soya sauce, with a side order of shishkebabed toilet insects gently roasted, and dipped in black bean sauce.

To die for.  8-)

Lord Herbert wrote on Aug 2^nd, 2014 at 8:23am:

Aussie wrote on Aug 1st, 2014 at 9:42pm: Lord Herbert wrote on Aug 1st, 2014 at 8:38pm: The Mole wrote on Aug 1st, 2014 at 8:30pm: Someone suggested I try lambs brains hello..revolting? he said they are delicious...eeeww Baaa humbug! Crumbed lamb brains....fried in lard...........tomato sauce..........best meal evah. Monkey's brains are better ~ and fresher. The Chinese waiter brings the monkey to you for your inspection, holding it in his arms while it chews on a peanut and blinks at you. And then the waiter guillotines the top of its head and hands you a pair of chopsticks and some soya sauce, with a side order of shishkebabed toilet insects gently roasted, and dipped in black bean sauce. To die for.  8-)

The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ?

Aussie wrote on Aug 1^st, 2014 at 9:42pm:

Lord Herbert wrote on Aug 1st, 2014 at 8:38pm: The Mole wrote on Aug 1st, 2014 at 8:30pm: Someone suggested I try lambs brains hello..revolting? he said they are delicious...eeeww Baaa humbug! Crumbed lamb brains....fried in lard...........tomato sauce..........best meal evah.

Ok and heart stopping I bet  ;)

farfalle with bolognaise sauce tonight ... something simple to keep the kids happy. They love the little 'butterflies'  ;)

The Mole wrote on Aug 8^th, 2014 at 9:14pm:

The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ?

Okay, but then again, have you heard lobsters screaming as they drop them into boiling water ... ??

You're supposed to anaesthetise the lobsters by freezing them overnight in the freezer before boiling them ... but how many restaurants have them swimming in a big tank for the customers to chose from before plunging them into boiling water?

**********

Spaghetti ... with a tin of 'Spaghetti Mince Sauce' .... and Parmesan cheese sprinkled liberally over the lot. To die for. I love Chinese food.

I always wear a bib while I'm eating this Chinese food because there's a lot of splashing as some of the pasta worms drop back onto the plate or whip up onto my face and stick there if I suck these worms up too hard. 

Usual early Sunday routine here. Down to the shopping centre to buy the newspaper, 2 fresh sesame rolls, best sliced ham, a few of slices of jarlsburg cheese, a special tomato and a red onion.

Read the paper with a cuppa, two fresh rolls and a few rays.

Heaven!

Lord Herbert wrote on Aug 9^th, 2014 at 7:41am:

The Mole wrote on Aug 8th, 2014 at 9:14pm: The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ? Okay, but then again, have you heard lobsters screaming as they drop them into boiling water ... ?? You're supposed to anaesthetise the lobsters by freezing them overnight in the freezer before boiling them ... but how many restaurants have them swimming in a big tank for the customers to chose from before plunging them into boiling water? ********** Spaghetti ... with a tin of 'Spaghetti Mince Sauce' .... and Parmesan cheese sprinkled liberally over the lot. To die for. I love Chinese food. I always wear a bib while I'm eating this Chinese food because there's a lot of splashing as some of the pasta worms drop back onto the plate or whip up onto my face and stick there if I suck these worms up too hard.

what's wrong with you?

Lionel Edriess wrote on Aug 10^th, 2014 at 5:55pm:

Usual early Sunday routine here. Down to the shopping centre to buy the newspaper, 2 fresh sesame rolls, best sliced ham, a few of slices of jarlsburg cheese, a special tomato and a red onion. Read the paper with a cuppa, two fresh rolls and a few rays. Heaven!

Norwegian Jarlsburg is good 'n tasty. A bit pricey, so I go easy on it.

But I've got some delicious 'King Island Dairy Roaring Forties Blue' and some wonderful 'Maasdam' cheese waiting for me in the fridge right now.

This 'Blue' stinks like a bad case of trench-foot, but it's beautifully tangy, sharpish, and goes down well mounted on a dry and sugarless wheat biscuit.

The Maasdam is almost 'the perfect cheese'.

John Smith wrote on Aug 10^th, 2014 at 6:18pm:

Lord Herbert wrote on Aug 9th, 2014 at 7:41am: The Mole wrote on Aug 8th, 2014 at 9:14pm: The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ? Okay, but then again, have you heard lobsters screaming as they drop them into boiling water ... ?? You're supposed to anaesthetise the lobsters by freezing them overnight in the freezer before boiling them ... but how many restaurants have them swimming in a big tank for the customers to chose from before plunging them into boiling water? ********** Spaghetti ... with a tin of 'Spaghetti Mince Sauce' .... and Parmesan cheese sprinkled liberally over the lot. To die for. I love Chinese food. I always wear a bib while I'm eating this Chinese food because there's a lot of splashing as some of the pasta worms drop back onto the plate or whip up onto my face and stick there if I suck these worms up too hard.  what's wrong with you?

Wass up John, sounds perfectly normal to me  ;D

The Mole wrote on Aug 10^th, 2014 at 9:31pm:

John Smith wrote on Aug 10th, 2014 at 6:18pm: Lord Herbert wrote on Aug 9th, 2014 at 7:41am: The Mole wrote on Aug 8th, 2014 at 9:14pm: The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ? Okay, but then again, have you heard lobsters screaming as they drop them into boiling water ... ?? You're supposed to anaesthetise the lobsters by freezing them overnight in the freezer before boiling them ... but how many restaurants have them swimming in a big tank for the customers to chose from before plunging them into boiling water? ********** Spaghetti ... with a tin of 'Spaghetti Mince Sauce' .... and Parmesan cheese sprinkled liberally over the lot. To die for. I love Chinese food. I always wear a bib while I'm eating this Chinese food because there's a lot of splashing as some of the pasta worms drop back onto the plate or whip up onto my face and stick there if I suck these worms up too hard.  what's wrong with you? Wass up John, sounds perfectly normal to me  ;D

anyone who gets sauce from a tin needs their head read ... sauces are so easy to make, why would you use processed crap?

The Mole wrote on Aug 10^th, 2014 at 9:31pm:

John Smith wrote on Aug 10th, 2014 at 6:18pm: Lord Herbert wrote on Aug 9th, 2014 at 7:41am: The Mole wrote on Aug 8th, 2014 at 9:14pm: The first time I heard of the practice, I was absolutely horrified...even now it  still deeply disturbs me...who could do that for any reason ? Okay, but then again, have you heard lobsters screaming as they drop them into boiling water ... ?? You're supposed to anaesthetise the lobsters by freezing them overnight in the freezer before boiling them ... but how many restaurants have them swimming in a big tank for the customers to chose from before plunging them into boiling water? ********** Spaghetti ... with a tin of 'Spaghetti Mince Sauce' .... and Parmesan cheese sprinkled liberally over the lot. To die for. I love Chinese food. I always wear a bib while I'm eating this Chinese food because there's a lot of splashing as some of the pasta worms drop back onto the plate or whip up onto my face and stick there if I suck these worms up too hard.  what's wrong with you? Wass up John, sounds perfectly normal to me  ;D

Special Saturday breakfast:

1 x TIN of Heinz baked beans, augmented with some diced bacon and champignons, splash of Worcestershire - tipped onto a poached egg on toast.

And a beer.


Mmmmmmmmmm.

John Smith wrote on Aug 10^th, 2014 at 9:37pm:

anyone who gets sauce from a tin needs their head read ... sauces are so easy to make, why would you use processed crap?

You have a point, John.

One of the drawbacks of living alone is that you're more inclined to 'make do' with pre-prepared stuff in tins and frozen packets then start a huge mess on the chopping board and the side-boards that will be a chore to clean up.

There's no one to impress with your culinary skills.

Even when my niece visits me I buy 'vegetarian' from the local Chinese restaurant for her. It's more tasty and interesting than anything I could come up with.

Try this: (brand) 'Tom Piper' ~ tinned 'Braised Steak and Onions'. Heat it and pour it over boiled rice or potatoes and carrots.

To die for.

Besides the Campbell's 'Spaghetti Sauce - With Beef' ~ it's the only tinned meat I buy. Okay ... there's Spam which is delicious sliced thinly and topped with HP Sauce.

And speaking of tinned foods ~ there's nothing that pisses me off more than the idiots who still keep packaging their foods in unstackable tins.

Lord Herbert wrote on Aug 11^th, 2014 at 11:07am:

One of the drawbacks of living alone is that you're more inclined to 'make do' with pre-prepared stuff in tins and frozen packets then start a huge mess on the chopping board and the side-boards that will be a chore to clean up.

bullsh1t ... thats just an excuse that the lazy use.

John Smith wrote on Aug 11^th, 2014 at 11:22am:

Lord Herbert wrote on Aug 11th, 2014 at 11:07am: One of the drawbacks of living alone is that you're more inclined to 'make do' with pre-prepared stuff in tins and frozen packets then start a huge mess on the chopping board and the side-boards that will be a chore to clean up. bullsh1t ... thats just an excuse that the lazy use.

You haven't been watching Master Chef or My Kitchen Rules, have you John?

There's not only a mess, but the washing up involves a stack of dirty dishes, pots and pans halfway to the ceiling.

I'm having boiled Jasmine rice, sliced grilled beef, and sliced Truss Tomatoes today ... with a liberal splashing of Kikkoman soya sauce.

Lord Herbert wrote on Aug 11^th, 2014 at 12:10pm:

John Smith wrote on Aug 11th, 2014 at 11:22am: Lord Herbert wrote on Aug 11th, 2014 at 11:07am: One of the drawbacks of living alone is that you're more inclined to 'make do' with pre-prepared stuff in tins and frozen packets then start a huge mess on the chopping board and the side-boards that will be a chore to clean up. bullsh1t ... thats just an excuse that the lazy use. You haven't been watching Master Chef or My Kitchen Rules, have you John? no There's not only a mess, but the washing up involves a stack of dirty dishes, pots and pans halfway to the ceiling. clean as you go ...it's not like you're busy I'm having boiled Jasmine rice, sliced grilled beef, and sliced Truss Tomatoes today ... with a liberal splashing of Kikkoman soya sauce. from the freezer section?

Must try some of those cheeses Herb.

i actually quite like the Mersey Valley crumbly cheeses

Something else I dont mind for a snacky lunch is Sardines in Tomato Sauce on Toasted Helgas Soy-Lin Bread. Sardines is something I cant get anyone else in the family to even try them I think My Missus wasnt brought up poor like my family, as a result our kids have inherited fussyness for food! As a matter of example what real Aussie doesnt like prawns? Yep my wife!

Redmond Neck wrote on Aug 11^th, 2014 at 4:12pm:

Must try some of those cheeses Herb. i actually quite like the Mersey Valley crumbly cheeses Something else I dont mind for a snacky lunch is Sardines in Tomato Sauce on Toasted Helgas Soy-Lin Bread. Sardines is something I cant get anyone else in the family to even try them I think My Missus wasnt brought up poor like my family, as a result our kids have inherited fussyness for food! As a matter of example what real Aussie doesnt like prawns? Yep my wife!

Tinned sardines mixed in with boiled rice and a splash of soya sauce ... nice little meal.

Lord Herbert wrote on Aug 11^th, 2014 at 12:10pm:

with a liberal splashing of Kikkoman

For some reason I read that as Kardashian...

MumboJumbo wrote on Aug 12^th, 2014 at 7:22pm:

Lord Herbert wrote on Aug 11th, 2014 at 12:10pm: with a liberal splashing of Kikkoman For some reason I read that as Kardashian...

A dash of Kim?

Well I started eating a bag of trail mix at lunch and it has ruined my appetite  :-?

It was pretty tasty but I am all trailed mixed out for the next 12 months.. blergh... ** too much stomach ache ** feeling green  :-X**

stir fly tonight ... with diced pork spare ribs

tonight i had scopare  followed by un pompino, very nice.

John Smith wrote on Aug 29^th, 2014 at 9:30pm:

stir fly tonight ... with diced pork spare ribs

when I am in junk food mode, this my kind of thing.... yum

rhino wrote on Aug 29^th, 2014 at 9:44pm:

tonight i had scopare  followed by un pompino, very nice.

That sound's delicious and I don't know what it is.  :)

tomorrow I intend to have Wagyu Ribeye Steak, this will be only be the best from Kobe. Also Matsutake mushrooms and  Italian White Alba truffle

For lunch today I'm pulling out all the stops and going gangbusters on sticks of spaghetti simmered for 13 minutes, drained, and poured over with a tin of 'Spaghetti Sauce with mince' ~ and then a sprinkle of Parmesan cheese.

To die for. I love Italian. I should sign up for next season's 'Master Chef'. A can opener is pretty much all you need these days.

Why do I need to get married when this sort of banquet is available to me straight off the Supermarket shelves ... ?

I had this last week as well.

Probably next week too.

:P

In between, I'll eat cold baked bean sandwiches ~~ to die for. Slurpy. Dribbly. Messy. Need-to-wear-a-bib deeeelicious.

We had lamb shanks in a tomato based sauce with sweet potato and brussel sprouts.

Annie Anthrax wrote on Aug 30^th, 2014 at 8:29am:

We had lamb shanks in a tomato based sauce with sweet potato and brussel sprouts.

Two of those ingredients are off the menu if you suffer from kidney stones.

rhino wrote on Aug 29^th, 2014 at 9:44pm:

tonight i had scopare  followed by un pompino, very nice.

;D ;D ;D ;D ;D

you may have to have A.G. over for dinner one night.

The Mole wrote on Aug 29^th, 2014 at 9:51pm:

rhino wrote on Aug 29th, 2014 at 9:44pm: tonight i had scopare  followed by un pompino, very nice. That sound's delicious and I don't know what it is.  :)

It is delicious ... I could have it every night.  ;)


( google is your friend  ;D ;D ;D ;D)

Veal Snitzel tonight  ... with home made chips and salad

MumboJumbo wrote on Aug 12^th, 2014 at 7:22pm:

Lord Herbert wrote on Aug 11th, 2014 at 12:10pm: with a liberal splashing of Kikkoman For some reason I read that as Kardashian...

Too much rump ...  ::)

John Smith wrote on Aug 30^th, 2014 at 9:31pm:

Veal Snitzel tonight  ... with home made chips and salad

'Home made' ~ my ass!

Ready-made frozen chips from the supermarket, no doubt.

But! Johnno ... if you should really care to make your own chips ... always, but always use Sebago potatoes.

:)

***

Toasted 4x pieces of bread ... buttered them.

Sliced-&-diced 2x Vine-Grown tomatoes ... salted and ground peppercorn on them.

Spread the tomatoes on the toast ...

Overlaid the lot with Ready-Sliced Australian Vintage Cheddar "with a deep, rich complex flavour" ...

And melted these under the griller until the cheese slices draped themselves closely over the tomato filling like a soft blanket.

But WAIT! There's MOOOORE!!

Here comes the Master Chef, er, Stroke ...

A little splash of Worcester Sauce over the lot ... and .... waaaaaaait for it ..... a drizzle of McIlhenny's Tabasco Pepper Sauce ...

The Tabasco Sauce is what transforms this otherwise unexceptional little snack into Ambrosia of the Gods.

Enjoy!  :)

A meal assembled on top of a piece of bread Lord Herbert.. that gives me a good idea for dinner tonight. I have a few bits and pieces I want to use up..chicken and salad type stuff..

Annie Anthrax wrote on Aug 30^th, 2014 at 8:29am:

We had lamb shanks in a tomato based sauce with sweet potato and brussel sprouts.

While there is some cool weather left I have to do lamb shanks too...falling off the bone and gelatinous.. as a time saver I really need to get another pressure cooker.

The Mole wrote on Aug 31^st, 2014 at 5:11pm:

A meal assembled on top of a piece of bread Lord Herbert.. that gives me a good idea for dinner tonight. I have a few bits and pieces I want to use up..chicken and salad type stuff..

Sounds interesting.

I'm also crazy about prawn sandwiches with mayonnaise. To die for.

Lord Herbert wrote on Aug 31^st, 2014 at 8:26am:

'Home made' ~ my ass!

Yes herb, home made, the only frozen chips I eat are wedges ...

I even crumb my own snitzel, I refuse to buy ready crumbed  ... butchers crumb their old meat because it hides the discolouration in the meat

John Smith wrote on Aug 31^st, 2014 at 7:01pm:

Lord Herbert wrote on Aug 31st, 2014 at 8:26am: 'Home made' ~ my ass! Yes herb, ....  frozen chips I eat are wedges ...

Confession is good for the soul.  :)

John Smith wrote on Aug 31^st, 2014 at 7:01pm:

Lord Herbert wrote on Aug 31st, 2014 at 8:26am: 'Home made' ~ my ass! Yes herb, home made, the only frozen chips I eat are wedges ... I even crumb my own snitzel, I refuse to buy ready crumbed  ... butchers crumb their old meat because it hides the discolouration in the meat

Now that comment raises a few questions.

I've been in few different situations, stuck in a stock camp or working at sea, and on both occasions I've seen meat either fly struck or green before it's been cooked. With one you give it a few slaps with the knife to dislodge any inhabitants and the other just needs a good scrub under cold water. It all tasted OK and no sickness was forthcoming.

So my question is this:

Just how old has meat to be before it is not safe for consumption?

After all, it's dead already, and meat safes were in no way comparable to refrigeration and they were in use for a long time.

Lionel Edriess wrote on Aug 31^st, 2014 at 8:52pm:

John Smith wrote on Aug 31st, 2014 at 7:01pm: Lord Herbert wrote on Aug 31st, 2014 at 8:26am: 'Home made' ~ my ass! Yes herb, home made, the only frozen chips I eat are wedges ... I even crumb my own snitzel, I refuse to buy ready crumbed  ... butchers crumb their old meat because it hides the discolouration in the meat Now that comment raises a few questions. I've been in few different situations, stuck in a stock camp or working at sea, and on both occasions I've seen meat either fly struck or green before it's been cooked. With one you give it a few slaps with the knife to dislodge any inhabitants and the other just needs a good scrub under cold water. It all tasted OK and no sickness was forthcoming. So my question is this: Just how old has meat to be before it is not safe for consumption? After all, it's dead already, and meat safes were in no way comparable to refrigeration and they were in use for a long time.

Salting the meat was always the answer, wasn't it?

And in Medieval times King Henry VIII and others peppered and spiced their meat heavily to disguise the rancid stench and taste of game that had been hung too long.

Lionel Edriess wrote on Aug 31^st, 2014 at 8:52pm:

John Smith wrote on Aug 31st, 2014 at 7:01pm: Lord Herbert wrote on Aug 31st, 2014 at 8:26am: 'Home made' ~ my ass! Yes herb, home made, the only frozen chips I eat are wedges ... I even crumb my own snitzel, I refuse to buy ready crumbed  ... butchers crumb their old meat because it hides the discolouration in the meat Now that comment raises a few questions. I've been in few different situations, stuck in a stock camp or working at sea, and on both occasions I've seen meat either fly struck or green before it's been cooked. With one you give it a few slaps with the knife to dislodge any inhabitants and the other just needs a good scrub under cold water. It all tasted OK and no sickness was forthcoming. So my question is this: Just how old has meat to be before it is not safe for consumption? After all, it's dead already, and meat safes were in no way comparable to refrigeration and they were in use for a long time.

irrelevant ... if I'm going to pay for fresh meat, I expect it to be fresh ...

John Smith wrote on Aug 31^st, 2014 at 9:21pm:

Lionel Edriess wrote on Aug 31st, 2014 at 8:52pm: John Smith wrote on Aug 31st, 2014 at 7:01pm: Lord Herbert wrote on Aug 31st, 2014 at 8:26am: 'Home made' ~ my ass! Yes herb, home made, the only frozen chips I eat are wedges ... I even crumb my own snitzel, I refuse to buy ready crumbed  ... butchers crumb their old meat because it hides the discolouration in the meat Now that comment raises a few questions. I've been in few different situations, stuck in a stock camp or working at sea, and on both occasions I've seen meat either fly struck or green before it's been cooked. With one you give it a few slaps with the knife to dislodge any inhabitants and the other just needs a good scrub under cold water. It all tasted OK and no sickness was forthcoming. So my question is this: Just how old has meat to be before it is not safe for consumption? After all, it's dead already, and meat safes were in no way comparable to refrigeration and they were in use for a long time. irrelevant ... if I'm going to pay for fresh meat, I expect it to be fresh ...

Your answer is irrelevant.

The question is: How rotten does meat have to be before it's dangerous to consume?

I think when meat is thoroughly cooked most bacteria is killed...and in times before refidgeration it was hung in meat safes for quiet a long time and still safe to eat.. a meat safe merely hangs in the outdoors and is enclosed with mesh to keep flies away. The longer meat is aged the better it is so we are led to believe ..

I am putting on 4 lamb shanks..to slowly cook for a few hours.. and tonight, we dine on lamb shanks and leeks.
:-*

The Mole wrote on Sep 2^nd, 2014 at 11:16am:

I am putting on 4 lamb shanks..to slowly cook for a few hours.. and tonight, we dine on lamb shanks and leeks. :-*

leeks .... covered in salad dressing?  :)

The Mole wrote on Sep 2^nd, 2014 at 11:16am:

I am putting on 4 lamb shanks..to slowly cook for a few hours.. and tonight, we dine on lamb shanks and leeks. :-*

Lamb shanks!!! I used to buy those for my Corgi.  ;D  Actually, done the way you state makes them very tasty ... for humans too ... my little Corgi thought he was human.  :'(

Take a piccie of the meal and post it! 8-)

Neferti wrote on Sep 2^nd, 2014 at 1:34pm:

The Mole wrote on Sep 2nd, 2014 at 11:16am: I am putting on 4 lamb shanks..to slowly cook for a few hours.. and tonight, we dine on lamb shanks and leeks. :-* Lamb shanks!!! I used to buy those for my Corgi.  ;D  Actually, done the way you state makes them very tasty ... for humans too ... my little Corgi thought he was human.  :'( Take a piccie of the meal and post it! 8-)

Nef there are not too many ways you can eat lamb shank..but done like this ( slow cooked ) delicious. Will try to upload a pic.

Salad dressing Lord Herbert...recipe..?

Had the Lamb shanks tonight...leeks and rice and garlic base..it was so delicious I didn't have a chance to get a photo..it was quickly gone..

The Mole wrote on Sep 2^nd, 2014 at 2:07pm:

Salad dressing Lord Herbert...recipe..?

Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes.

Recipe: 2-3 large lamb shanks simmered until very tender. Not a large volume of water..just enough to cover shanks and add more water, if it stock steams away.

Transfer meat and stock to large bowl and stir fry 2-3 large leeks  (cleaned and sliced ) into cooking pot which has been liberally coated with oil..fry down gently and add cup of white rice and saute together..add meat and stock back to pot and simmer until rice and leeks cooked and very soft... add salt and pepper to taste..

Brown onions can be used if you cannot get leek's - 2-3 large. Very simple, just the way cooking should be.

Lord Herbert wrote on Sep 4^th, 2014 at 8:30pm:

The Mole wrote on Sep 2nd, 2014 at 2:07pm: Salad dressing Lord Herbert...recipe..? Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes.

In your own time Lord Herbert.. 

Lord Herbert wrote on Sep 4^th, 2014 at 8:30pm:

The Mole wrote on Sep 2nd, 2014 at 2:07pm: Salad dressing Lord Herbert...recipe..? Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes.

oh stop pretending Herb ... we both know you are to lazy to make your own, just pick the one you use from the photo

http://assets1.blogher.com/files/WB_FamilyShotNosprizWeb.jpg

The Mole wrote on Sep 4^th, 2014 at 8:42pm:

Lord Herbert wrote on Sep 4th, 2014 at 8:30pm: The Mole wrote on Sep 2nd, 2014 at 2:07pm: Salad dressing Lord Herbert...recipe..? Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes. In your own time Lord Herbert..

:-[ *swallow* ... won't be long! I'm shuffling through my recipe notes right at this very moment as we speak. Please talk among yourselves ... I'll be joining you shortly with my recipe in hand ... *sob*

I'm sure you have something in hand, but my moneys on it not being a recipe ;D ;D

John Smith wrote on Sep 4^th, 2014 at 8:46pm:

Lord Herbert wrote on Sep 4th, 2014 at 8:30pm: The Mole wrote on Sep 2nd, 2014 at 2:07pm: Salad dressing Lord Herbert...recipe..? Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes. oh stop pretending Herb ... we both know you are to lazy to make your own, just pick the one you use from the photo http://assets1.blogher.com/files/WB_FamilyShotNosprizWeb.jpg

How DARE you insinuate my kitchen skills are so bereft of culinary virtue that I have to resort to off-the-shelf mass-produced gunk made in vats the size of petrol storage tanks?

Ooops! Is that the time?!

I'm out of here.  ::)

Lord Herbert wrote on Sep 4^th, 2014 at 8:54pm:

The Mole wrote on Sep 4th, 2014 at 8:42pm: Lord Herbert wrote on Sep 4th, 2014 at 8:30pm: The Mole wrote on Sep 2nd, 2014 at 2:07pm: Salad dressing Lord Herbert...recipe..? Recipe ... ?   :-[ *GULP* ... er, give me time to go through my notes. In your own time Lord Herbert..  :-[ *swallow* ... won't be long! I'm shuffling through my recipe notes right at this very moment as we speak. Please talk among yourselves ... I'll be joining you shortly with my recipe in hand ... *sob*

;D ;D ;D

Lord Herbert wrote on Sep 4^th, 2014 at 9:00pm:

How DARE you insinuate my kitchen skills are so bereft of culinary virtue that I have to resort to off-the-shelf mass-produced gunk made in vats the size of petrol storage tanks?

no? I must have been confused since you're so bereft that you use canned pasta sauces  :D :D :D

Off-Topic replies have been moved to this Topic.

Why don't you split this comment too AG? since you are such a fan of splitting conversations that aren't on topic?


rhino wrote on Aug 29^th, 2014 at 9:44pm:

tonight i had scopare  followed by un pompino, very nice.

John, I haven't a clue what that means, but will take a look later...I have a workshop to attend right now so will take a look later.

Have a great day John...I only acted at Aussies urging..it could have stayed, next time it will.

Have a great day .

As promised ... dah DAAAAH! ... zee recipe!

* 2 tablespoons minced fresh ginger root
* 1/3 cup minced onion
* 1/4 cup minced celery
* 1/4 cup soy sauce
* 1/2 lime, juiced
* 1 tablespoon white sugar
* 1 tablespoon ketchup
* 1/4 teaspoon ground black pepper
* 1/2 cup vegetable oil

Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

http://i38.photobucket.com/albums/e150/ruffdiamond/ruffdiamond079/46_zps207cddda.gif

Lord Herbert wrote on Sep 5^th, 2014 at 2:57pm:

As promised ... dah DAAAAH! ... zee recipe! * 2 tablespoons minced fresh ginger root * 1/3 cup minced onion * 1/4 cup minced celery * 1/4 cup soy sauce * 1/2 lime, juiced * 1 tablespoon white sugar * 1 tablespoon ketchup * 1/4 teaspoon ground black pepper * 1/2 cup vegetable oil Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended. http://i38.photobucket.com/albums/e150/ruffdiamond/ruffdiamond079/46_zps207cddda.gif

you had to phone around for that didn't you  ;D ;D ;D ;D