LeytonCatLady
Well-Known Member
Roast pork.
What's for tea tonight? (#8)
- Thread starter aqua
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existentialist
Tired and unemotional
If I'm making pilau rice, I fry it (with the spices) in ghee. Yum.So this is a bit decadent, but I've found a small amount of butter in basmati rice makes it next level. Was sceptical when I read it, but its awesome. Melt it and then stir the dry rice through it before adding the water and cooking by absorption as normal.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Fry-up ADB/VADB tonight.
For me: Pork sausages, slightly odd shaped dry cured back bacon (nice stuff though!), fried eggs, fried mushrooms, baked beans, fries or chips of some sort, fried bread.
For N: Quorn bangers, fried eggs, fried mushrooms, baked beans, fries or chips, a couple of mini hash browns that are lurking in the freezer, toast.
For me: Pork sausages, slightly odd shaped dry cured back bacon (nice stuff though!), fried eggs, fried mushrooms, baked beans, fries or chips of some sort, fried bread.
For N: Quorn bangers, fried eggs, fried mushrooms, baked beans, fries or chips, a couple of mini hash browns that are lurking in the freezer, toast.
danny la rouge
More like *fanny* la rouge!
I hope you manage to get your silly daughters married off. The London Season: A Marriage MartOur village Thai takeaway has reopened for the season
Orang Utan
Psychick Worrier Ov Geyoor
Aladdin
Well-Known Member
BoatieBird
Well-Known Member
The leftovers from the roast chicken with chips and coleslaw.
existentialist
Tired and unemotional
I've frozen the rest of the broccoli cheese. Tonight's supper is a faff to make, so I don't do it often - Melanzane parmigiani.
I'll take a pic when it comes out of the oven. I think I shall have it with spring greens, seeing as my fridge is pretty full of the stuff!
I'll take a pic when it comes out of the oven. I think I shall have it with spring greens, seeing as my fridge is pretty full of the stuff!
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
One of only two good uses for aubergine IMO
(The other is baba ganoush - I love both
)
existentialist
Tired and unemotional
I probably use more aubergine in ratatouille than anything else. Which gets labelled as "Rat" when it goes into the freezer. When I die, and someone comes to tidy everything up, I suspect they'll struggle to decode the labellingOne of only two good uses for aubergine IMO
(The other is baba ganoush - I love both
. "Rat", "RFB", "Mex Brek", "capsi bhaji", etc.
existentialist
Tired and unemotional
Top tip - give the sliced aubergine a couple of mins in the microwave - it makes it a LOT less oil-hungry. Though, TBF, I rather like a melanzane parmigiani where the dish is swimming in lovely tomatoey oilOne of only two good uses for aubergine IMO
(The other is baba ganoush - I love both
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Going to take a stab at Ratatouille, Refried Beans, Huevos Rancheros (thinking along Mexican Breakfast lines) and Pepper (capsicum) Bhaji?I probably use more aubergine in ratatouille than anything else. Which gets labelled as "Rat" when it goes into the freezer. When I die, and someone comes to tidy everything up, I suspect they'll struggle to decode the labelling
existentialist
Tired and unemotional
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Maybe it won't be so difficult for my executor, after all
4/4
Your freezer labelling is order itself compared to mine
existentialist
Tired and unemotional
Bitter experience. "Nah, CBA to label that, I'll remember". Two Days Later.... "WTF is this? Lentil curry, or dessert?"Your freezer labelling is order itself compared to mine
Now I keep all my scrap paper, ripped into A6, and magnetted to the fridge door - everything that goes in for freezing gets a label. It's the only way.
existentialist
Tired and unemotional
Meanwhile...
(ignore the cookertop clutter - frying aubergine is MESSY)
(ignore the cookertop clutter - frying aubergine is MESSY
)
May Kasahara
take me to the feeling
A quick bowl of generic pasta before meeting my friend in the pub.
Orang Utan
Psychick Worrier Ov Geyoor
What’s Nightacafee?
Aladdin
Well-Known Member
AI stuff.
UnderOpenSky
baseline neural therapy
The chicken thighs have been marinating since last night in home made browning and various spices and herbs. Will be cooked with yam, eddoes, crown Prince squash, carrots. Rice and peas and fried plantain on the side. Also maybe some injera bread for the left overs tomorrow
Jesus. This sounds divine.
UnderOpenSky
baseline neural therapy
I'm of to Scotland with some mates and have volunteered to do the cooking (for the third year in a row). However I'm getting ahead of myself this time and doing some batch cooking. Turned 3kg of pork shoulder into curry last night and just made a bolognese that I'll make lasagne with when I'm there (so just have to make cheese sauce and assemble). Of course I've been making sure they are OK each time for my evening meals.
For the third meal I'm trying to decide if I play it safe and do sausage and mash or buy braising steak and cook it in red wine in the pressure cooker.
For the third meal I'm trying to decide if I play it safe and do sausage and mash or buy braising steak and cook it in red wine in the pressure cooker.
