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Source: (consider it)
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Thread: What are we going to eat tonight?
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Evangeline
Shipmate
# 7002
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Posted
Anyone for 2 minute noodles and a glass of Jacob's creek.........no thought not ![[Cool]](cool.gif)
Posts: 2871 | From: "A capsule of modernity afloat in a wild sea" | Registered: May 2004
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Gee D
Shipmate
# 13815
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Posted
Madame usually buys seafood at St Ives. There's also a good fish shop at Hornsby. For some reason, scallops with roe left on are more expensive.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Nenya
Shipmate
# 16427
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Posted
Out for a meal this evening to celebrate Nenlet1's birthday, so no cooking for me! ![[Yipee]](graemlins/spin.gif)
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They told me I was delusional. I nearly fell off my unicorn.
Posts: 1289 | Registered: May 2011
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Firenze
Ordinary decent pagan
# 619
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Posted
Snap. Albeit in the form of meatballs to meet the continuing requirement for unstrenuous foods.
Saturday I'm thinking game pie.
Inbetweentimes, I dunno - soufflé baked potatoes? Chicken Normandy(ish)?
I will be so glad when steak or chops or a roast can come back on the menu.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
I found wild boar quite disappointing. It was very like pork.
Last night I picked up a butter chicken curry plus side of rice from the supermarket deli, as they start selling off what's left from the fresh curry bowls at a reduced price. So for the princely sum of £1.75, half of that has been my dinner tonight and the other half will do for tomorrow.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Warthog though is very tasty.
I resisted the promptings on the packet to do them in an Italianate sauce and instead made an onion gravy with onions (natch), garlic, brown sugar, beef stock, balsamic vinegar and creme fraiche. All of which went extremely well with a simple Burgundy.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Chorister
Completely Frocked
# 473
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Posted
I ate pork in cider. But apparently it should have been Dartmoor Pony according to the talk I went to tonight. Farmers are choosing to put cows and sheep on the moor in preference to ponies as they are more valuable due to their meat. So, to keep the pony, we should do what the French do and eat some of them. Apparently it's wonderful, tasty, good quality meat.
Hmmm, wonder if Horse in Cider would taste as good as what I did eat tonight?
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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Porridge
Shipmate
# 15405
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Posted
Rice with bean sprouts and a veggie mélange of peas, chopped peppers, scallions, and celery flash-cooked in soy sauce, rice vinegar, brown sugar, garlic, and hot red pepper flakes. Would have been better with some peanuts and pineapple chunks, not to mention 5-spice powder, but it was (as usual) snowing, I didn't have them on hand, and I wasn't going out again in that mess. Made do with a sprinkle of sultanas and a bit of candied orange peel. OK, but no gold stars.
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Spiggott: Everything I've ever told you is a lie, including that.
Moon: Including what?
Spiggott: That everything I've ever told you is a lie.
Moon: That's not true!
Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
Moose. I wish that was what I could have had for dinner tonight. Slow roasted in a brick oven for sixteen hours. Roast moose. *sigh*
The Wendy's salad was OK, but it's no moose.
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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The5thMary
Shipmate
# 12953
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Posted
Boring food tonight. I forgot to defrost some meat so we had leftovers... green beans, rice, some tilapia fillets. Not much of any one thing but I'm trying to cut down on overeating so I guess it will have to do.
Ask me tomorrow. Tomorrow will be better! ![[Big Grin]](biggrin.gif)
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Firenze:
Warthog though is very tasty.
I resisted the promptings on the packet to do them in an Italianate sauce and instead made an onion gravy with onions (natch), garlic, brown sugar, beef stock, balsamic vinegar and creme fraiche. All of which went extremely well with a simple Burgundy.
Never had warthog, at least to my knowledge, and wild pig here is NOT to be eaten. I imagine the wild pig would be tough and very strongly flavoured, as well as dangerous to eat. Your sauce sounds good. Was it a naïve domestic Butrgundy???
Game pie's unknown here, more's the pity. Ones we've had in the UK have been delicious.
Tonight though - I shall get off the train a few stops early and meet Madame at a good Chinese restaurant there. It's a warm late summer's day and excellent for Chinese food with a good bottle of white.
[ 20. February 2014, 01:18: Message edited by: Gee D ]
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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comet
Snowball in Hell
# 10353
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Posted
quote:
Originally posted by jedijudy:
Moose. I wish that was what I could have had for dinner tonight. Slow roasted in a brick oven for sixteen hours. Roast moose. *sigh*
The Wendy's salad was OK, but it's no moose.
don't hate me... ![[Devil]](graemlins/devil.gif)
moose-sgetti last night. was delicious. night before was "heavenly" halibut - a recipe with green chile.
tonight its plain old chicken soup - had a carcass needed cooking up. I'm also making fry bread to go with it.
I don't really plan meals, exactly. it's based on what's in season, what's available, what's on sale, and what's going to go bad if I don't use it.
I'll plan large meals, of course. special events and such. otherwise, some time in the afternoon I'll look in the fridge and think, "oooh, better use up the artichokes!" and create from there, giving me enough time to run to the store for various things.
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Evil Dragon Lady, Breaker of Men's Constitutions
"It's hard to be religious when certain people are never incinerated by bolts of lightning.” -Calvin
Posts: 17024 | From: halfway between Seduction and Peril | Registered: Sep 2005
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Barnabas Aus
Shipmate
# 15869
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Posted
We had elk and bison spaghetti when we were in your part of the world last year, comet, and loved it.
Most interesting meal we've had so far this week was roasted Atlantic salmon tail with creamy mashed potato and steamed baby broccolini followed by roasted fresh figs, from a local grower, topped with honeyed Greek-style yoghurt and drizzled with pan juices.
Been a busy week otherwise, so the rest have been underwhelming although Mrs BA made a tasty beef stirfry before we went to parish council tonight.
Posts: 375 | From: Hunter Valley NSW | Registered: Sep 2010
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
I have a student who is a hunter - he regularly tells me how many wild boar he has killed, and twice has given me the fruits of his shooting. The Filet Mignon I marinaded in wine/cognac and then pan fried slices in a bit of butter/oil. Served with a mushroom sauce this was delish! The big haunch was marinaded for two days in 2 bottles of red wine and then roasted with garlic & rosemary. The marinade was reduced down. Equally delish
I think wild boar tastes like pork used to - free range, slightly toothsome and yummy.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Nenya
Shipmate
# 16427
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Posted
I am no fan of pork - I did a roast with it not long ago and was reminded of how I don't like the taste.
We eat a lot of chicken in this house and tonight it is going to be curried. Tomorrow I'm trying a new slow cooker recipe which involves lots of vegetables and the slow cooker.
Nen - looking forward to tea already.
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They told me I was delusional. I nearly fell off my unicorn.
Posts: 1289 | Registered: May 2011
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Dormouse:
I think wild boar tastes like pork used to
I think you're right. We got some pork chops from a farm shop near Morpeth and they were a world away from the fibrous and flavourless things you get in supermarkets.
Reminds me, one time we were dining in Slovenia and one of our company had ordered the game stew. How was it? I inquired. All right. Bit too much bear.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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jbohn
Shipmate
# 8753
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Posted
quote:
Originally posted by comet:
I'm also making fry bread to go with it.
Hate you? I think I'm in love... ![[Biased]](wink.gif)
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We are punished by our sins, not for them.
--Elbert Hubbard
Posts: 989 | From: East of Eden, west of St. Paul | Registered: Nov 2004
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Chorister
Completely Frocked
# 473
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Posted
Our nearest delicatessen sells 'Wild Boar pate' which is very tasty. But today we had meatballs. Fortunately nobody sneezed while we were eating them.
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
quote:
Originally posted by comet:
don't hate me...
No hate at all. A bit (a large bit, mind you) of jealousy here.
I was invited out for dinner tonight, and had fried halibut. Tasty, but way too much for one meal!
Oh, someone gave my dad a chunk of bear meat once. When my parents roasted it, it stunk up the whole house.
[ 21. February 2014, 01:09: Message edited by: jedijudy ]
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Pomona
Shipmate
# 17175
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Posted
Last night was paneer tikka masala and seekh/shami kebabs for my birthday ![[Smile]](smile.gif) I need to figure out what to eat today - going away for the weekend so want something quite simple that doesn't result in much washing up or leftovers!
*leans towards fish finger sandwiches*
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Twilight
Puddleglum's sister
# 2832
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Posted
We're having fried chicken. Mr.T once said I make the best chicken in the world and since that's the only compliment he's ever given me, I think it might be true. I'm going to make it with chicken tenders because that's what we have in the freezer. I just saw a little You-tube video that tells you how to take out the tendon. I heart You-tube.
Posts: 6817 | Registered: May 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
Quick survey of the fridge shows that this evening needs to be chicken + courgettes in some sort of constellation. If I could work under-ripe tangerines, grated cheese and Black Forest ham in there as well, it would be a plus. But I think that would tax even my powers of fusion.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Firenze:
Quick survey of the fridge shows that this evening needs to be chicken + courgettes in some sort of constellation. If I could work under-ripe tangerines, grated cheese and Black Forest ham in there as well, it would be a plus. But I think that would tax even my powers of fusion.
Ham and chicken chunks in a sort of cheese sauce on pasta with the courgettes cooked either in, or on the side? The under-ripe tangerines are a bit of a sticking point. The only thing that comes to mind is "verjuice" to add a bit of a tang if feeling sufficiently desperate but that might not work too well.
I'll be having the M&S ready meal I stupidly forgot to put in the fridge last night and only discovered this morning.
Posts: 25445 | Registered: May 2001
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Firenze:
Quick survey of the fridge shows that this evening needs to be chicken + courgettes in some sort of constellation. If I could work under-ripe tangerines, grated cheese and Black Forest ham in there as well, it would be a plus. But I think that would tax even my powers of fusion.
Do you have pasta? Pasta bake with chicken, ham and courgettes. The tangerines are a bit of a problem!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Caissa
Shipmate
# 16710
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Posted
This evening, Ms. C. and I are going to a salmon dinner fundraiser for missionaries in Honduras.
Posts: 972 | From: Saint John, N.B. | Registered: Oct 2011
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daisydaisy
Shipmate
# 12167
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Posted
quote:
Originally posted by jedijudy:
Moose. I wish that was what I could have had for dinner tonight. Slow roasted in a brick oven for sixteen hours. Roast moose. *sigh*
The Wendy's salad was OK, but it's no moose.
Ah so that's how you get lovely tender moose. Not that I'm having it tonight but it's what I had a couple of weeks ago in Norway.
Tonight though is some sort of trout fishcake - there was a choice of 4 flavours at the farmers' market a few weeks ago, and I can't remember the flavour that I chose. Whatever it is will be very tasty.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
I think I'm moving towards lemon/tangerine baked chicken over griddled courgette and sesame flavoured noodles. The ham and cheese could combine with a white fish for Sunday. And tomorrow is the game, bacon and mushroom pie. So that's the weekend sorted.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Chorister
Completely Frocked
# 473
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Posted
Two meals out this weekend, my cooker needs a holiday! Tonight is a concert with a meal in the interval (bliss!), then Sunday is a BSO workshop in Exeter which goes on all day, so we'll probably go for a Pizza before driving home. Tomorrow, the oven can still rest, because I'll just use the hob to whistle up some stir fry prawns with courgettes, peppers and my favourite Trofie pasta. All cooked in crème fraiche and white wine. Yum!
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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LutheranChik
Shipmate
# 9826
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Posted
I was going to make BBQ chicken today (BBQ as in coat in BBQ sauce and bake, not grill outdoors -- we have gale-force winds and rain/snow mix going on outside at the moment), but DP voted for half BBQ, half crispy-coated.
My mom's always-delicious baked chicken was coated in simply seasoned cornflake crumbs...we rarely have those on hand, so I think I'm going to season panko crumbs and use those instead. That or buzz up some seasoned bread cubes in the food chopper. I can't remember what Mom used to use as the binding agent for the crumbs -- maybe a beaten-up egg with milk? -- but I use mayonnaise; brush the chicken pieces with that and then shake them in a bag of crumbs. It keeps the chicken underneath moist while keeping the crumbs on.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Heavenly Anarchist
Shipmate
# 13313
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Posted
Eating late as my husband won't get back from Germany until around 9pm. We'll having line caught tuna with a spicy lemongrass stir-fry.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
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Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Nenya
Shipmate
# 16427
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Posted
A belated happy birthday, Jade.
Our slow cooker vegetables were disappointing. Despite my following the recipe to the letter it didn't taste of much and the parsnips and carrots were still hard, even after over 10 hours. ![[Eek!]](eek.gif)
Tomorrow is stir fry - usual Saturday night fare, utterly predictable and always delicious.
Nen - at the coffee stage.
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They told me I was delusional. I nearly fell off my unicorn.
Posts: 1289 | Registered: May 2011
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Roseofsharon
Shipmate
# 9657
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Posted
I have had a spell in hospital, followed by a slow recuperation, so we are gradually working our way through the soups and casseroles that I made and froze from last year's garden surplus.
Supplemented by the occasional takeaway or supermarket ready-meal when the various combinations of courgette, pumpkin, parsnip, beetroot & chard become too repetitive.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Nenya:
Our slow cooker vegetables were disappointing. Despite my following the recipe to the letter it didn't taste of much and the parsnips and carrots were still hard, even after over 10 hours.
I cook vegetables in the microwave for a few minutes before I put them in the slow cooker.
Moo
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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nickel
Shipmate
# 8363
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Posted
Tonight Dear Husband is teaching Dear Daughter to cook steak in an iron skillet on top of the stove. They'll start in the next half-hour. Meanwhile, I'm doing roast baby potatoes in the oven, and carmelized onions in a saucepan atop the stove. The onions are already smelling wonderful. Green beans to go along, and we're set.
Posts: 547 | From: Virginia USA | Registered: Aug 2004
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Porridge
Shipmate
# 15405
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Posted
Asparagus for only $1.49 / lb. at the supermarket! It's asparagus on toast for me tonight (and lunch tomorrow).
I also bought ingredients for a boiled dinner to make over the weekend, but it's beggared me. $1.99 for a bag of 3 poorly-looking parsnips, so I didn't get them; the beets -- only 3 of them, though reasonably-sized -- were $3.49; already have carrots, onions and potatoes at home; wanted some leeks, but they wanted $2.49 for ONE leek (!!!), so that's right out. The cabbage was reasonable at 49 cents a pound. But the corned beef -- about 2 and a half pounds -- was almost $10.
You can bet Ill take enormous care with this preparation, and it'll get divided into very modest portions and some of it frozen. Then it's going to be popcorn for supper a couple of times a week for a while. But eventually I'll be able to have some red-flannel hash.
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Spiggott: Everything I've ever told you is a lie, including that.
Moon: Including what?
Spiggott: That everything I've ever told you is a lie.
Moon: That's not true!
Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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Firenze
Ordinary decent pagan
# 619
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Posted
That does seem a bit pricey. I see a supermarket I sometimes order online from is doing 750g of parsnip for 90p - which translates, I think, to about a pound and a half for $1.50. Leeks are about $2 a pound.
Is it seasonal dearth, or difficulty of supply?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Sir Kevin
Ship's Gaffer
# 3492
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Posted
We had what we thought would be a lovely New York steak, but while my half was medium rare, my wife's was medium well! The cooker is relatively new and the broiler should be doing a much better job! We also had butter leaf salad...
![[Roll Eyes]](rolleyes.gif) ![[Disappointed]](graemlins/disappointed.gif)
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If you board the wrong train, it is no use running along the corridor in the other direction Dietrich Bonhoeffer
Writing is currently my hobby, not yet my profession.
Posts: 30517 | From: White Hart Lane | Registered: Oct 2002
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L'organist
Shipmate
# 17338
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Posted
posted by Leo quote:
Some sort of flan ...
My mother used to make that: despite the fact that she'd cooked it she never knew what sort it was and tasting gave no clue either.
Mama - the only person I knew who could produce a dish based on tinned tuna and have everyone think it was pork ![[Projectile]](graemlins/puke2.gif)
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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daisymay
St Elmo's Fire
# 1480
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Posted
Last night, so I didn't need to cook or go to a shop, I got and ate at the train place in Paddington. "Bagel" there has really nice food - I had one which they all have circle bread and then in it all sorts. I had purple vegetables and meat. It was lovely!
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London
Flickr fotos
Posts: 11224 | From: London - originally Dundee, Blairgowrie etc... | Registered: Oct 2001
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
Tonight we are having my inlaws over for dinner; it is my mother-in-law's birthday. We'll begin with a bit of caprese salad. Next will be a small cup of winter minestrone with crusty rosemary bread and herbs in olive oil. The main course is baked fish with asparagus and green salad on the side (most likely with a balsamic vinaigrette to dress it). Dessert is made-from-scratch chocolate cupcakes that Mrs. Barefoot made last night.
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Gee D
Shipmate
# 13815
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Posted
Parsnips are always expensive here, around $9/kg, and you need to choose them carefully to avoid the woody-centred ones. At the moment, leeks and asparagus are cheap and good.
Tonight, we're having a leg of lamb, which I'll cook over charcoal. I'll sprig it with thyme, garlic and anchovy all chopped together, cook it over the coals for about an hour, wrap in foil and leave for 10 to 15 minutes. Madame's going to cook a pumpkin tagine, and do the salad. Then some Spanish sheep cheese, and finally fresh mangoes and rockmelon. A bottle of Hunter Shiraz, probably an 06 from Mc....
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Palimpsest
Shipmate
# 16772
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Posted
Tonight's dinner is on the weight loss;
Salad.. some escarole and romaine added with radish, carrots and scallion a wine vinegar dressing.
A cup of a very simple chickpea soup (toss dried chickpeas and water in the slow cooker) left from lunch.
Spaghetti squash with tomato sauce
a "Sumo" mandarin orange. They are a variety that shows up for a month or two now from California. They have a very high sugar and flavor.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
Tonight we're having Hairy Dieters' Pork Schnitzel with potato salad, coleslaw and lambs' lettuce. I have just made 5 glasses of jelly-with-peaches so that will be my dessert (an attempt to wean myself off chocklit in the evening!)
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Ariel
Shipmate
# 58
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Posted
You name it, we've eaten it during the past month. Time to get the aprons out, put the newly cleaned plates aside for drying, and send this thread off to bed.
Ariel
Heaven Host
Posts: 25445 | Registered: May 2001
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