Chinese takeaway ... nice

I had cheese toast-- feeling uninspired. Yes boring.

No even lazier than that Matty- I do it in a pan on top of the stove-- pretty yum for Cheese toast-- I think your method sounds better though.

Well apparently I am not allowed to post in the Tavern anymore so I will utilise this topic.

Lazy night tonight.  I just can't be bothered so .....

Sliced chicken breasts sauteed gently with shallots, tossed in some seasonings and chicken stock and then thickened it.  Served with rice.

Not too exciting but really tasty.

Pear tart for dessert that I found on the back of the shortcrust pastry packet.

Yes you were quite polite and my response was "LOL whatever".

I really have no idea why you would PM me and tell me not to post in the Tavern and then delete all the posts I made there, mainly relating to food and ALL totally inane and non abusive.

I guess you are entitled to tell anyone not to post your Tavern for absolutely no reason at all but I do find it very strange.   

Why the heck would I bother talking about you?  Don't answer that though as I really don't care and grew out of game play many many years ago.  Shakes head.

Enjoy your Tavern   

Black Orchid wrote on Jan 5^th, 2015 at 9:17pm:

  We all play games: there's good ones and bad ones is all!

Then again it's a definition thing: some famous guy thousands of years ago said all human relations was politics... 

I don't agree that all human relations are politics.  That would mean that there is always one party on a power trip.  Obviously some, yes, but certainly far from all.

That looks amazing, Black Orchid.

We had lamb shanks last night. They were delicious. Tonight we go to trivia, so we have dinner there. I am a ruthless competitor - last week we scored a $50 voucher, 2 bottles of wine, a coffee plunger, a tin of shortbread biscuits and a pair of boxers.

Thanks Annie, I thought it looked rather nice too but I will let you know tomorrow how it tasted.

Wow, it sounds like you clean up at trivia.   Some people are just lucky like that.  My youngest seems to win lots of things at his work when they have trivia and/or crossword competitions.

Although it doesn't sound like you need it, good luck tonight.

Good Old Beef Rissoles in the Neck Household.

The mrs is getting her nails done tonight so it's a box of kfc chips and one rib piece.. mmm.. can't wait 

as im on holidays, I also like to do a lot of BBQ on the coals like I did last night.. with some vegies.. 

oh, with some convict "rub" on the lamb chops.. 

Those tapas are making my mouth water.

Ox brains and dead horse.

had my famous Bangers and Mash tonight 



although I had more mint in the onions in this one and left out the HP sauce..

mashed potatoes
mashed peas
snags
onion

make sure you dry the potatoes after cooked.. use butter, salt, and a wee bit of milk in the mash.. not too wet.. not too dry.. oh.. and shake in some nutmeg.. 

dry out the peas when heated.. let them sit and steam off the moisture.. cook with mint.... once done.. mash and whisk with some butter and Mint gel Sauce.. 

when cooking the onion shake on some mixed herbs... some Worcestershire sauce, HP sauce and add in a little beef or vegetable stock..  it'll burn down

fantastic.. 

Onion and garlic beef roast.  I made it earlier so it could cool and we can have it with salad.

I hate this heat   

last night I cooked up a meatloaf in my little smokey joe...

crusty on the outside and soft and juicy on the inside...

omg... talk about tasty.. meatloaf sanga's..

internal temperature of 63*

We had 'hot dogs' last night. Crusty bread rolls sliced through the middle and stuffed with honey sausages and fried onion, sauerkraut, jalapenos, grated cheese and mustard. They were delicious.

Adamant wrote on Jan 10^th, 2015 at 4:24pm:



Aren't you lovely?

No thanks - we're lazy, not poor. And the food was yummo.

Annie Anthrax wrote on Jan 10^th, 2015 at 4:46pm:


you should move to the otherside of my neighbour ... 

John Smith wrote on Jan 10^th, 2015 at 8:48pm:



That made me hungry!

pasta tonight ... bolognaise sauce with peas .... neigbours been lazy tonight so I had to cook ^%$#@

greggerypeccary wrote on Jan 11^th, 2015 at 6:47pm:


it was delicious

Black Orchid wrote on Jan 11^th, 2015 at 6:54pm:

lol Greg...I can't stop laughing.

John Smith wrote on Jan 11^th, 2015 at 6:59pm:


Like I said, they aren't very friendly.

I learnt to cook ME food from friends who were Lebanese too.  One friend's mother used to put on a massive feast every few weeks and I still have some of her recipes.  I love it.

John Smith wrote on Jan 9^th, 2015 at 10:08pm:


err, you know what they say..

the way to a mans heart etc etc etc.. 

Steak and salad here tonight.  I must get a gas bottle so I can crank up the Baby Q.

friend gave me an almost 2 kilo crayfish he caught in the swan river, dog got most of it. i just cant get into crayfish, tastes like nothing.

I have been told that before, occasionally he drops me some prawns too, thick as your thumb. Dog doesnt get those i can tell you, but crayfish, bah

ian wrote on Jan 13^th, 2015 at 9:34pm:



Yeah, they wouldn't have much taste if they came from the Swan River.

Indian Ocean Rock Lobsters are the way to go.

Lobster is my favourite meal.  Lobster mornay mmm mmm.

I know crayfish are related to lobsters but I thought they were much smaller than a lobby.  2kg?

Yes, I think we call them Yabbies over here in the east and they are found in creeks, dams, rivers.  Very similar anyway.   This pic is a Yabby.

Black Orchid wrote on Jan 14^th, 2015 at 3:52pm:
i always thought crayfish was the Australian term for lobster, anyway he caught a 3.5 kilo whopper the other day. Hes got a secret spot.

ian wrote on Jan 14^th, 2015 at 4:27pm:


I always thought crayfish was an American term   

Crayfish, Crawfish, Crawdaddies etc.

Make a mornay or thermidore sauce next time and enjoy it.

ian wrote on Jan 14^th, 2015 at 4:35pm:


Surf and turf?

Well, the crash hot potatoes were delicious and will definitely be on the menu again.

oh, I did eat a variety of fish when we went to a Seafood Restaurant in RIO...

you've never seen such all sorts of critters in all your life... 

the waiters just keep coming around with all types of fish and crays and you just take your pic.. same with the beers... just tell them a colour.. green, red or yellow and out it comes...

never have I had such good service... Australians haven't got a clue what good service is..

this was our service team on our RIO carnival night

Jesus!

OMG!

I will have a hard on all night!

Well I would if I was twenty years younger 

ian wrote on Jan 14^th, 2015 at 4:27pm:




This is what we know as crayfish here in NZ. They grow bigger than this. I don't own the image.

As you can see, unlike lobster, crays don't have large nippers. Love crayfish, any which way.

No wonder you cannot remember what you ate, Mechanic   

Tacos here tonight.

made 2 soups for the week and one stew..

had the stew for tea...

this is the first time I've used a lean beef mince...

I browned the mince, added garlic then onion...  then used a smoky beef marinade for another 5 mins... then piled in the potato, carrots, celery, beans, 2 cans chopped tomatoes, cAN of chick peas, beaf stock, shake of Italian Herbs and cracked french salts...

I think that was about it... 

Tonight it is American inspired slow cooked pulled pork with home made Kansas style BBQ sauce and coleslaw (on rolls) together with cheesy potatoes.

Not yet sure about dinner but I have been craving a nice fruit salad since last night so I know what will be for dessert tonight (with ice cream).

went there yeas ago, hope the food has improved.

Well it sure looks good

greggerypeccary wrote on Jan 23^rd, 2015 at 11:06am:

Im not paying for my evening either.

Lamb kofta, tzatziki and leftover hummus and tabouli.  Leftover apple crumble and fruit salad (with ice cream) for dessert.

Gotta love those leftovers.

Get some chooks, give them the leftovers. Luvverly eggs in return!

St George of the Garden wrote on Jan 24^th, 2015 at 10:14pm:


Chooks get scraps not 'leftovers'. 

I had chooks for many years so they aren't a novelty to me.  We don't eat enough eggs to warrant it now.  I can buy free range farm eggs quite easily from roadside stalls.

I just found vegemite in the shops.... hooray.

Vegemite on toast is my meal tonight.

Leg of lamb tonight seasoned with garlic and rosemary,  one day late for Australia Day.  Roast tatas crispy on the outside and nice and fluffy on the inside and vegies (yuck)

Black Orchid wrote on Jan 27^th, 2015 at 12:04pm:



"Bring to the boil and parboil for 6–7 minutes, then drain in a colander to steam for 3 minutes. Give it a shake to rough up the spuds – this helps to make them super crisp."

http://www.jamieoliver.com/magazine/recipes-view.php?title=perfect-roast-potatoe...

I make the best crunchy roast potatoes, taught by my Mother and no pre-cooking involved.

Melt lard in baking tray then place roast (beef, lamb or chicken) on a rack in the baking tray. Cook at 200C or whatever for 20 minutes a pound or whatever. Calculate when the meat is to be ready and place potatoes in the "lard" and allow 45 minutes, turning once. Wonderful baked potatoes ... I usually peel and cut them in halves.  Plus I use BUTTER to serve with pepper and salt (as my Mother did) ... yum, yum.

Potatoes (un-peeled) can also be wrapped in alfoil and cooked for 45 minutes and served topped with sour cream, chives etc.

Chips need VERY hot oil and you can cut them as chips or "wedges" and if you have the right electric chip thingie ... better chips than you get at Greasy Joes and certainly better than the frozen ones you stick in the oven.

St George of the Garden wrote on Jan 27^th, 2015 at 3:09pm:


You need this sort of electric appliance.

Neferti wrote on Jan 27^th, 2015 at 3:12pm:

I worked in QBranch of Dept Defence for a while.

A regular and frequent incident we had to deal with was fires in married quarters—invariably the chip pan caused the fire. Think I will stick to my little deepfryer until I get the Tefal airfryer.

To go with a fermenter of plum mel, 10 jars passata, 6 jars preserved peaches and 11 jars of brandied plums. . .well, go have a look in Fermentations 

Black Orchid wrote on Jan 27^th, 2015 at 12:18pm:


hmmm... that looks real nice.. 

tonight was baked chicken wings in white wine and olive oil, coated with mixed herbs from the garden,  accompanied with baked rosemary and olive oil potatoes and a green salad. Yummy

the simple things are often the best

*

President Elect, The Mechanic wrote on Jan 29^th, 2015 at 6:31am:


I usually just cover their plates in glad wrap and put them in the fridge.  I was running late last night though and thought we could all eat together.  Unfortunately my hunger peaked and waned and by the time I ate dinner I wasn't really hungry.

President Elect, The Mechanic wrote on Jan 29^th, 2015 at 6:31am:


What part of Oz are you from Mechanic? havent heard it called tea since my old mum died in 2000.

we were from the Hunter Valley!