What's for tea tonight? (#8)

[Y_I_Otter]

how do you make idlis - they are my favourite south indian breakfast, ever I always thought they were really hard....

They are very difficult to make from scratch (for me at least). After several failed attempts over the years I've finally given up and now depend on commercial dosa mixes from the Indian grocery. I cook them in batches in an old egg poacher. That works well and the result is acceptable, if not absolutely authentic. If someone from here has a fool-proof recipe, I'm all ears.

No idea what's for dinner today (it's only 6:30 am here). I only know it will contain top round because that's what I set out to thaw last night.

 

[Biddlybee]

top round?

 

[sheothebudworths]

how did they up there ^ fit their cans in?

I think you should put a hat on it too

They're just the wider stands (which DO fit standard sized cans in).....is that what you mean?

NO HAT! They look spooky enough as it is, I reckon!

 

[Biddlybee]

yeh, it's the can fitting not the chicken fitting which I was asking about. This is too confusing now

 

[BoatieBird]

how did they up there ^ fit their cans in?

I think you should put a hat on it too

and sunglasses, it definitely needs some sunglasses

 

[Biddlybee]

top round?

is that another name for rump?

 

[Y_I_Otter]

is that another name for rump?

It's 'round steak': non-marbled beef. Now that I've opened the package, I see I had it cut very thin when we had the beast killed, so I guess it'll be rouladen for dinner, probably with red cabbage and boiled potatoes.

 

[Biddlybee]

hmmm... still never heard of the cut. Do we maybe use different terms in the UK? (or maybe I've just never had it).

 

[Biddlybee]

aha, topside?

http://en.wikipedia.org/wiki/Category:Cuts_of_beef

 

[Y_I_Otter]

That'd be it. Seperated by a common languge, we are.

 

[BoatieBird]

It's 'round steak': non-marbled beef. Now that I've opened the package, I see I had it cut very thin when we had the beast killed, so I guess it'll be rouaden for dinner, probably with red cabbage and boiled potatoes.

*googles rouaden*

ah, that's what my Mum would refer to as a beef olive

 

[Biddlybee]

That'd be it. Seperated by a common languge, we are.

So true.

Have learned something new today though

 

[foamy]

Risotto with forestiere mushrooms, white wine, cream, smoked bacon lardons and crispy fried sage and a drizzle of truffle oil.
It was well worth all the standing and stirring even thoughmy feet were so tired!

 

[Greebo]

spanish(ish) omelette

 

[Y_I_Otter]

*googles rouaden*

ah, that's what my Mum would refer to as a beef olive

I've seen that name in another foodie forum I've mentioned rouladen in. I guess there are a zillion ways to prepare them, but I do them in a particular way that creates the gravy I'm after (and it's all about the gravy with these buggers). I spread a good dollop of dijon mustard on the pounded meat and lay in an overlapped series of Genova salami sliced fairly thin. On that, I place 1/4 of a kosher dill, 1/4 of an onion, and a rolled up piece of lean bacon. Then I roll the whole thing up and tie it with butcher's twine. Once they're well-browned on all sides in a pan, I transfer them to a braising dish and half-cover them with a 1/2 litre can of Newcastle Brown Ale. They cook in the oven, uncovered, for a while at 375 degrees F, turning them once. Then I lower it to 275 degrees-- with a lid on-- and leave them there for the better part of an hour and a half. They're not as pretty as I'd like, but the resultant juices make an amazing sauce once it's been reduced and had a whack of 35% cream added to it.

We had them alongside red cabbage with russet apple chunks and caraway, wide egg noodles that got a modest grating of nutmeg, and a green salad. The perfect meal for a windy, drizzle-y afternoon.

 

[Badgers]

Did Couscous with tuna, tomato, onion and parsley last night. Was simple and tasty which is good news as we have enough for lunches and tea tonight.

 

[sojourner]

We've been given some leftover big bags of catering stuff, so I am going to use a load of the 'autumn slaw mix'

Heh, well, I can report that catering bags of slaw mix means that the veggies are impregnated with some kind of invisible slaw 'flavouring', which I only found out once I bunged it in the pan with me onions. Was smelling it thinking 'fucking hell, that...smells...of...fucking SLAW man, get it OOT!'

So, had to chuck it and start all over again, but it turned out fucking lovely in the end. I used a masher to break a lot of it up, and threw in a few handfuls of farfalline too. Stonkin!

Tonight we shall be dining on Linda Mcs country pies (which are really fucking nice actually), with mashed spuds with chives in (got a shit ton of them to use up), mashed carrot and swede, mushy peas, and roast veg gravy Might even go the whole hog and do cheesey chivey mashed spuds - a fucked up version of colcannon

Hactually - it'll be almost like champ, won't it?

 

[crustychick]

last night we had veggie cottage pie. tonight the boy will be having the leftovers of that, and I'll be havin spaghetti with tomato sauce and veggies. woooo!

 

[QueenOfGoths]

Lazy ready meal tonight - Sainsburys Be Good To Your Self Pasta Bake plus a ciabatta stick. Oh and a weight watchers caramel waffle biscuit as a treat!

 

[sheothebudworths]

Chicken/veg/noodle soup for us. Satsumas and pfeffernusse cookies, courtesy of my mum, for pudding.

 

[BoatieBird]

I got organised this morning and got the slow cooker on before I left for work so it's spag bol for tea.

 

[madzone]

I'm going to attempt rigatoni in cheese sauce with olive bread and salad.

 

[madzone]

I got organised this morning and got the slow cooker on before I left for work so it's spag bol for tea.

I can't get my slow cooker to do mince nicely. Joints of meat or stews are just lovely but mince is always still a bit tough

 

[TitanSound]

I always brown mince on a high heat and then drain the fat before cooking it slowly. Never had problems with it being tough.

 

[madzone]

I always brown mince on a high heat and then drain the fat before cooking it slowly. Never had problems with it being tough.

Yeah, I do that as well. Do you mean cook slowly in a slow cooker?

 

[Orang Utan]

chili con carne

 

[BoatieBird]

I always brown mince on a high heat and then drain the fat before cooking it slowly. Never had problems with it being tough.

Yes, I do this before I put it in the slow cooker. I've never had any problems with it being tough.
It tends to get about 6/7 hours on low.

 

[dilute micro]

Heh, well, I can report that catering bags of slaw mix means that the veggies are impregnated with some kind of invisible slaw 'flavouring', which I only found out once I bunged it in the pan with me onions. Was smelling it thinking 'fucking hell, that...smells...of...fucking SLAW man, get it OOT!'

What all was in the slaw mix?

 

[TitanSound]

Yeah, I do that as well. Do you mean cook slowly in a slow cooker?

More an oven on a low temp

 

[TruXta]

Dining out tonight