What's for tea tonight? (pt6)

[dodgepot]

fish fingers, chips and beans.

we didn't have that. we had chicken korma instead.

 

[May Kasahara]

I made an amazing courgette and goat's cheese tart, and we had some steamed green beans and carrots on the side.

 

[moonsi til]

Tonight Im thinking a large sweet baked potato with a hillside of salad and grilled hallumi.

 

[KellyDJ]

I'm going to do some home made salmon fishcakes with salad tonight followed with home made lemon drizzle cake - yummy yum yum

 

[sheothebudworths]

Marinated chicken wings, with greek salad, caesar salad and oven chips.

 

[Voley]

I can still taste garlic.

 

[Mrs Miggins]

smoked salmon and linguine...

 

[Looby]

Not sure but it's payday so need to go shopping. Think I need some veg as I've been living on chilli everything for 5 days at glastonbury. Chilli and wedges, burritos, chinese chilli beef, spicy bean burgers. I've had wind like you wouldn't believe.

 

[dolly's gal]

i think tonight will be some kind of salad. or maybe something on the barbie. as it's so lush out

 

[ScallyWag II]

Last nights salmon and noodles was delicious. First time I've tried it that way, but I forgot to add chilli to the marinade so I bunged some dried chilli flakes into the noodles when they were simmering and it worked.

Anyways tonight I'm having mainly a freezer tea. Veggie sausages, chips and a fried egg.

 

[mrsfran]

Spag bol tonight.

I am so looking forward to being on early shifts next week so I can actually cook something of an evening.

 

[sojourner]

I've had wind like you wouldn't believe.

Charmed I'm sure!


Tonight's tea is either gonna be poached coley, with steamed pak choi and egg noodies tossed in my lush and dead simple lime juice and birds eye chilli dressing OR (if the coley does actually need to be defrosted first, as I suspect it may) it's going to be cheese and mushroom omelette with baked spud and an iceberg and sweet pepper salad

And cake. Obviously.

 

[Y_I_Otter]

With the scape harvest finally over, we can take our main meal in the house again and I don't have to shlep containers out to the field. Today, it'll be farmed catfish etouffée, "dirty" rice, pickled okra and green onions and the ubiquitous green salad.

 

[sojourner]

With the scape harvest finally over, we can take our main meal in the house again and I don't have to shlep containers out to the field. Today, it'll be farmed catfish etouffée, "dirty" rice, pickled okra and green onions and the ubiquitous green salad.

What are these?

 

[hiccup]

A picnic on Primrose Hill. A tuna and bean salad, some apples, some jelly. Maybe some crisps if I'm feeling decadent. And fizzy wine. Woop.

 

[Y_I_Otter]

What are these?

Garlic scapes are the immature flowering heads of the garlic plant. You have to remove them to encourage bulb development. In recent years they've become as popular among food snobs as they've always been among Asians, mostly Koreans and Vietnamese. We ship them to an Asian produce broker in the United States. They look like this:

Etouffée is a Cajun/Creole method of cooking. It means "smothered" in French. Basically, you start with a dark, mahogony-coloured roux to which you add minced peppers, onions, celery and garlic. Once they're "sweated" you add some chicken stock and pour the resulting mixture over catfish fillets. It's baked uncovered until the fish is done and the sauce is reduced.

"Dirty" rice is just rice cooked with finely chopped cooked offal of some kind. In this case it's some turkey gizzards, livers and neck meat that I saved from the last time we had turkey, plus some chopped bacon ends and minced scapes. It's also a Louisiana thing.

 

[sojourner]

fucking hell, that sounds soooo good cheers

 

[Vintage Paw]

Last night had a couple of veggie sausages, with boiled new potatoes, carrots and peas, and my special mushroom gravy (fried chunky cut mushrooms in butter with a little garlic, then added gravy granules, water, and a little mushroom ketchup – sounds weird, tastes lovely).

Tonight is tomato couscous.

 

[sojourner]

JUST tomato couscous?

 

[sheothebudworths]

Etouffée is a Cajun/Creole method of cooking. It means "smothered" in French. Basically, you start with a dark, mahogony-coloured roux to which you add minced peppers, onions, celery and garlic. Once they're "sweated" you add some chicken stock and pour the resulting mixture over catfish fillets. It's baked uncovered until the fish is done and the sauce is reduced.

"Dirty" rice is just rice cooked with finely chopped cooked offal of some kind. In this case it's some turkey gizzards, livers and neck meat that I saved from the last time we had turkey, plus some chopped bacon ends and minced scapes. It's also a Louisiana thing.

Mmmmmmmmmmmmm...yum, yum, yum, yum, yum to all of that!


The small girl and I have just been down to the plot to pick a lettuce for our salad and some raspberries for a banana, nectarine and raspberry lassi for our pudding later...but it took us 10 minutes to get through the gate cos despite having put it in hundreds of times before, I COMPLETELY forgot the combination to the padlock!

And then when I finally worked it out, I wrote it down on the little pad I carry in my bag, just incase I ever forgot it again...then came back, let us out and realised I'd written down completely the wrong combination again!

Must be the heat!

<smacks head>

 

[Voley]

Etouffée is a Cajun/Creole method of cooking. It means "smothered" in French. Basically, you start with a dark, mahogony-coloured roux to which you add minced peppers, onions, celery and garlic. Once they're "sweated" you add some chicken stock and pour the resulting mixture over catfish fillets. It's baked uncovered until the fish is done and the sauce is reduced.

"Dirty" rice is just rice cooked with finely chopped cooked offal of some kind. In this case it's some turkey gizzards, livers and neck meat that I saved from the last time we had turkey, plus some chopped bacon ends and minced scapes. It's also a Louisiana thing.

Sounds like a James Lee Burke novel. The way he describes Louisiana food always makes my mouth water. Po' Boy sandwiches, etc. I've no idea what a Po' Boy is but it sounds ace! His food bitsare almost as good as his trippy descriptions of the landscape.

Anyhow, for tea tonight I'm not having much as I had a proper Cornish pasty for lunch. Might go for beans on toast or summat.

 

[sheothebudworths]

Has the garlic faded yet lovely?

Garlic beans on toast if not, eh?


I can think of worse tastes to carry round with you tbf but my bezzer will not eat garlic given the choice, because she reckons it repeats on her for days afterwards*, which she finds extremely distasteful!















*I think she's imagining it myself.

 

[Voley]

A bit.

I had to get up in the middle of the night and clean me teeth and everything.

Didn't make the slightest bit of difference. Jesus, I stunk.

 

[sheothebudworths]

Embrace the garlic!
That's what I say!

 

[sheothebudworths]

(((((((((((((((((((((((((( garlic ))))))))))))))))))))))))))))))

 

[Voley]

You wouldn't say that if I lived next door.

There were flatulence issues, too.

 

[Voley]

Actually, beans on toast ...

 

[Voley]

I'm having a decent bottle of red, too, I've decided.

 

[Y_I_Otter]

If everyone ate garlic regularly nobody would complain about the smell; it would just be a part of our ambient funk.

A bit of odd garlic lore: if you place a peeled clove between your toes, it will manifest on your breath within an hour or so. Powerful stuff, garlic.

 

[sojourner]

I'm having a decent bottle of red, too, I've decided.

Me too


Well, a couple of glasses while I fanny round watering me plants and doing the dreaded ironing, anyway