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Source: (consider it) Thread: What are we going to eat tonight?
Piglet
Islander
# 11803

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We don't really do much serious planning beyond taking things out of the freezer the night before. D. does a lot of the weekday cooking as I'm at w*rk and his job leaves him free during the day; if something takes his fancy to cook, he'll shop for the ingredients and do it (there's a supermarket 5 minutes' drive away, so we don't need to be restricted to a big weekly shop).

The only thing that's set in stone is that on Fridays he cooks me a steak: I'm much more of a carnivore than he is, and it's become a weekly ritual.

Weekends are more fluid: today I decided that I fancied Scots broth, so I made some stock with lamb-bones I had in the freezer and prepped the veggies while the stock was cooking.

For Sundays we'll either be organised and set something going in the slow-cooker on Saturday night, or do something quick like pancetta pasta when we get home from church, or (my favourite option) go out somewhere for lunch. [Big Grin]

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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music

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Zappa
Ship's Wake
# 8433

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When I'm on, totally spontaneous - whatever's in/on the cupboards, fridge, or takeaway menu. When kuruman is on about six hours' planning.

Though tonight it's hogsbreath, in honour of kuruzapplet jr's 12th birthday ...

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Emendator Liturgia
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# 17245

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Tonight it is lovely lamb chops prepped with fresh rosemary, boiled potatoes, steamed broccoli with almond flakes and oranges carrots. Dessert is Italian yoghurt cake with vanilla bean natural yoghurt on the side. And yes, a good Aussie Shiraz, with a whisky neat to whet the appetite.

I tend to do the planning and cooking - but we work on a three day cycle, buying fresh every few days. What we eat on which days is flexible. Friday night has traditionally been eat out night - nothing posh as the local nosheries are somewhat limited.

I do miss the experiences I've had when in the UK of going out to the pub after Sunday morning services!

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Don't judge all Anglicans in Sydney by prevailing Diocesan standards!

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Palimpsest
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# 16772

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I actually cooked a meal tonight which I'm trying to do more often these days.

I had steamed rockfish with cauliflower, string beans, carrots and Swiss cheese. It came out pretty well for an easy one pot meal.
I also made some cornbread from scratch with some of the blueberries that I put in the freezer last August. The low sodium baking powder worked quite well. We'll see how the remainder of the corn bread works for breakfast. If it's too stale I may put it in a bowl with some milk as a breakfast much.

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Dormouse

Glis glis – Ship's rodent
# 5954

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Bizarrely, I'm not a planner generally (except for my lessons, where I have to know what I'm teaching) but, by going to my kitchen & looking on my list, I could tell you not only what I'm eating tonight, but what I'm eating every day until the end of the month!

I used to not meal plan, and buy loads of stuff, and then have things go out of date, or not have the one ingredient I needed for whatever I was cooking. So I started to plan meals for the week, and base my shopping list around it. But planning the food isn't a job I particularly enjoy, so now, at the beginning of each month, I take an hour or so to plan all the main meals for that month.

I use two Hairy Dieter's recipe books, a 5:2 diet book plus various favourite recipes that I've collected. I do sometimes go off plan, if I really don't fancy what I've planned, or if I've bought a bargain chicken, or something like that, but generally I like this way of working. We try loads of new recipes, rather than stick to the same few meals, I don't get "bored" with cooking (which used to be another of my complaints) and I can make sure we have a wide mix of stuff.

Every week I post my menus and associated recipes on my blog (not advertised in my sig at the moment, but if you are interested, PM me and I'll send you a link) At the moment there's a recipe for low(ish) calorie chocolate brownies on there.

[ 19. January 2014, 07:25: Message edited by: Dormouse ]

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marzipan
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# 9442

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We plan as it makes food shopping easier (plus then the decisions are out of the way when I am home from work and tired).
We have some flexibility normally driven by 'this has a shorter date than we thought' or 'the meat is still in the freezer at 7pm'.
When I was a student we would keep various stock ingredients in the cupboard/fridge which got topped up every week, and one of us would decide what to eat while another one cooked it (on the grounds that deciding what to eat is enough effort already).
When I lived on my own I used to go to the supermarket on my way home from work and see what was on offer/what I fancied. The trouble is that I would often fancy biscuits or chocolate as well as actual dinner (shopping when hungry = expensive)
We have an icebox at the top of the fridge rather than a freezer so we only shop one week at a time. As there's two of us, we tend to make enough for two days at a time (makes ingredient buying easier)

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formerly cheesymarzipan.
Now containing 50% less cheese

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ken
Ship's Roundhead
# 2460

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quote:
Originally posted by cheesymarzipan:
We plan as it makes food shopping easier...

How does it make it easier? Surely it makes it harder as you have to make sure you buy particular things? And if something isn't available you either fail to get it, or else have to go to another shop to find it? If there is no shopping list you can never fail to buy what isn't on it!

Also its more fun seeing what's there and getting what you feel like getting.

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Ken

L’amor che move il sole e l’altre stelle.

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LutheranChik
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# 9826

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Diets concentrate the mind powerfully in regard to meal planning.;-)

We also had a situation last year when our power went out for several days due to a winter storm and we lost an embarrassing amount of food in our freezer. I think that was our come-to-Jesus moment when we decided, "You know, maybe a two-adult, protein-secure household really doesn't need to hoard this much food." (My parents were Depression children who always filled the freezer and pantry top to bottom Just In Case, and DP used to work in the food biz where she was always having to keep up inventories...so this was learned behavior on our parts; hard to undo!)

So -- we're really trying to be more mindful about targeted purchasing and menu planning. And DP is slowly overcoming her horror of leftovers, LOL.

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Emendator Liturgia
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quote:
Originally posted by LutheranChik:
We also had a situation last year when our power went out for several days due to a winter storm and we lost an embarrassing amount of food in our freezer.

I'm somewhat perplexed about this statement. Given you had no power for 2-3 days, and given that it was winter, the food in your freezer would have been absolutely fine for at least 3 days, provided you opened and closed the door a minimum of times. Dive in, take out food, close door - no need to waste. I know, been there and done the same when floods knocked out the power. Mind you, after 3 days ran the emergency generator longer and plugged in the freezer to keep the food fresh.
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LutheranChik
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# 9826

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We were able to salvage some of our meat that was still very solid and cold, but we were too afraid of the thawed fish and poultry to keep it...and we had berries and veg that were just too gross to eat. We had far more than we could have cooked up for ourselves, and we weren't going to offer other people food that we ourselves were not willing to eat.

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Penny S
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My meal planning tends to depend on what Waitrose has reduced. And my current state - which is with a sore throat and threatening cold, so I need gloopy stuff.
Tonight, I shall have again what I have just eaten, soup made from a pack of mixed vegetables intended for microwaving, sweated in the herb butter in the pack, heated with a pack of tomato and basil sauce bought for a pasta meal, and then blended with a hand blender. This first helping was topped with grated cheese. It worked very well.

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Gee D
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# 13815

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BBQ leg of lamb for us, and a good old bottle of Hunter Shiraz. Maybe more than a bottle, depending on how many show up. What more could you want for Aust Day?

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Not every Anglican in Sydney is Sydney Anglican

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Zappa
Ship's Wake
# 8433

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Sausages. In a bread roll. With lots of sauce. It's Sunday and Kuruman's away.

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Sparrow
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# 2458

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Did anyone have Haggis last night?

[Razz]

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Sir Kevin
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# 3492

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Sorry, we are not in Scotland! I, for one, would be willing to try it if I were. The Mrs. is less adventurous. That said, we enjoyed a lovely steak last night from what passes for Tesco here....

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Firenze

Ordinary decent pagan
# 619

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quote:
Originally posted by Sparrow:
Did anyone have Haggis last night?

Rack of lamb with a very nice SA Pinot noir.

However, the haggis is in the freezer for later in the week. It's actually a fairly usual foodstuff, not confined to Burns Night. You can have beef olives stuffed with haggis, haggis-topped pizza, haggis in filo pastry...

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Gee D
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# 13815

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Haggis would go very well with a pinot noir. We drank a 97 Hunter Shiraz with the bbq lamb at dinner and that was an excellent match.

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Not every Anglican in Sydney is Sydney Anglican

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Twilight

Puddleglum's sister
# 2832

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Tonight is pot roast with carrots, potatoes, onion and homemade rolls. When it's this cold, I like to make things that cook (or rise) all day and make the house smell good. Maybe apple crisp. When beef is roasting, my dog just radiates happiness.

We rarely have any sort of alcohol in the house so all your wine with dinner surprises me and makes me envious. I must try to drink more and eat less!

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Firenze

Ordinary decent pagan
# 619

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quote:
Originally posted by Gee D:
Haggis would go very well with a pinot noir.

Like as not. But when we do have it, it will be with an interesting Scottish beer and whisky chaser.

However tonight is rather more refeened - sole in lemon butter with mushrooms and new potatoes. White as yet unselected - that's the job of the sommelier.

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Penny S
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# 14768

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Bashed neeps and tatties - with, I think, some carrot in there as well. Still on the gloop. Lunch had an egg mixed in with it.
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Nenya
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# 16427

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Salmon with lime, honey and mustard glaze, roasted vegetables and broccoli. It's usually salmon on a Sunday as Nenlet2 goes out for a meal, and he doesn't like fish.

Nen - looking forward to tea time already.

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Keren-Happuch

Ship's Eyeshadow
# 9818

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quote:
Originally posted by Firenze:
quote:
Originally posted by Gee D:
Haggis would go very well with a pinot noir.

Like as not. But when we do have it, it will be with an interesting Scottish beer and whisky chaser.

We had haggis for lunch today with neeps & tatties, curly kale and a red wine & onion gravy. I know purists say no gravy with haggis, but I like it better that way. We had a fairly spicy South African red with it. Followed by raspberry and oat crumble (lacking the cream to make it into cranachan). Whisky may well be a slightly delayed chaser this evening.

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Ariel
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# 58

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There is a well-known pasty company that has outlets throughout the country who are currently offering a haggis pasty. The usual potato wedges would be available as an accompaniment if wanted.
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Starbug
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We had a light meal of scampi and chips, followed by two of Mr Bug's excellent homemade Christmas puddings with custard. We still have two puddings left in an airtight container, although I reckon the high brandy content would be enough to preserve them on its own!

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“Oh the pointing again. They're screwdrivers! What are you going to do? Assemble a cabinet at them?” ― The Day of the Doctor

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Ariel
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# 58

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Ooh, Christmas pudding - thanks for the prompt. I've been saving some to have in February as I've a feeling the weather is going to take a sudden turn for the worse - nothing like a bit of Christmas pud to cheer things up on a cold winter's night.
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ken
Ship's Roundhead
# 2460

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A fallow deer shank is in the slow cooker with celery, beetroot, onions, and a carrot. With thyme and rosemary.

Starchy veg is going to be the mash I had last night with haggis and did not finish. Or even eat half of. Will probably reheat it in some way. Contained turnip, purple carrots (which made the mash pink), potato, and garlic in about that order.

Slow cooking liquid is half the water the mashing veg were cooked in, since reboiled and reduced; and about half cheap red wine left over from before Christmas. So along with the beetroot and carrots this is going to be a sauce of deepest red.

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Ken

L’amor che move il sole e l’altre stelle.

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Penny S
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# 14768

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That'll be the people's sauce, then.
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Firenze

Ordinary decent pagan
# 619

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The white - you'll all be panting to know - was a NZ Pinot Gris. Quite unusual.

Can I just point UK shipmates to Morrison's fish counter - in fact, not even the counter, the chill cabinet. We had whole (if small) plaice and sole, coming in at £2 per head.

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Sparrow
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# 2458

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quote:
Originally posted by Keren-Happuch:
quote:
Originally posted by Firenze:
quote:
Originally posted by Gee D:
Haggis would go very well with a pinot noir.

Like as not. But when we do have it, it will be with an interesting Scottish beer and whisky chaser.

We had haggis for lunch today with neeps & tatties, curly kale and a red wine & onion gravy. I know purists say no gravy with haggis, but I like it better that way. We had a fairly spicy South African red with it. Followed by raspberry and oat crumble (lacking the cream to make it into cranachan). Whisky may well be a slightly delayed chaser this evening.
We had it last night with neeps and tatties, but no gravy. I thought it really needed gravy as I found it very dry.

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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.

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ArachnidinElmet
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# 17346

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quote:
Originally posted by Firenze:
The white - you'll all be panting to know - was a NZ Pinot Gris. Quite unusual.

Can I just point UK shipmates to Morrison's fish counter - in fact, not even the counter, the chill cabinet. We had whole (if small) plaice and sole, coming in at £2 per head.

Seconded. Morrison's is easily the best fishmonger in close distance. Their fresh meat is also good, being the supplier of the pig cheeks I've just stewed for tea.

OP-wise my meals are always dependant on what looks nice/what's on offer wherever I shop, supermarket or grocers/butcher, and then reliant on what leftovers are left over.

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John Holding

Coffee and Cognac
# 158

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quote:
Originally posted by Zappa:
tonight it's hogsbreath, in honour of kuruzapplet jr's 12th birthday ...

Coming late to this thread (and best wishes to the young one), but what in heaven's name is hogsbreath? Pig, presumably, but...

John

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Gee D
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# 13815

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There is a chain of restaurants here, and presumably in NZ also, called Hogs Breath Café. We've never eaten at one, but from the way others speak of them, it would be a good place for a teenager's birthday dinner - or even a 12 yr old who likes his food.

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Not every Anglican in Sydney is Sydney Anglican

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Piglet
Islander
# 11803

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quote:
Originally posted by Sparrow:
Did anyone have Haggis last night? [Razz]

Not last night, but I made haggis for the Vestry pot-luck which was on Thursday, and D. made the accompanying clapshot*. They went down really quite well.

* mashed neeps and tatties.

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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music

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Gee D
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# 13815

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Back to work tomorrow for both Madame and me, having been away from it since Christmas. Dlet will be back at his summer clerking after a bit over a fortnight off. We'll be having a quiet dinner for the 3 of us. I got busy on Saturday and trimmed some pieces of steak and put them with a marinade of chopped thyme and a mildly chilli spice mix. I'll be bbqing those over charcoal (US - outdoor grill) while Madame does a vegetable dish and a salad. Some cheese and a plate of summer fruits. 1 bottle of red will be ample, probably a Coonawarra cabernet.

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Not every Anglican in Sydney is Sydney Anglican

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Graven Image
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# 8755

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Having been invited out to dine with friends over the last two days and having eaten a great deal of rich food, Mr image and I are going with a green salad topped with sliced chicken for dinner.
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Gee D
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# 13815

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Always a good dinner, GI, and even more so on a hot day. Some tarragon in the salad perhaps?

[ 27. January 2014, 05:00: Message edited by: Gee D ]

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Not every Anglican in Sydney is Sydney Anglican

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Zappa
Ship's Wake
# 8433

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quote:
Originally posted by Gee D:
There is a chain of restaurants here, and presumably in NZ also, called Hogs Breath Café. We've never eaten at one, but from the way others speak of them, it would be a good place for a teenager's birthday dinner - or even a 12 yr old who likes his food.

Great place for that age range - we were as noted at one last week for kuruzapplet # 2's birthday - and used to go in Palmerston (NT) from time to time ... not cheap, though ... and Caloundra, in Queensland ... and ...

Not big on vego options, though!

[ 27. January 2014, 07:00: Message edited by: Zappa ]

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shameless self promotion - because I think it's worth it
and mayhap this too: http://broken-moments.blogspot.co.nz/

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Zappa
Ship's Wake
# 8433

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quote:
Originally posted by Firenze:
The white - you'll all be panting to know - was a NZ Pinot Gris. Quite unusual

[Axe murder]

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shameless self promotion - because I think it's worth it
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ken
Ship's Roundhead
# 2460

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quote:
Originally posted by Penny S:
That'll be the people's sauce, then.

After 5 hours in the slow cooker it came out remarkably pale.

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Ken

L’amor che move il sole e l’altre stelle.

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Porridge
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# 15405

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I've just had spaghetti squash with spaghetti sauce on it.

It was . . . well, filling.

[Help]

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Moon: Including what?
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Posts: 3925 | From: Upper right corner | Registered: Jan 2010  |  IP: Logged
Firenze

Ordinary decent pagan
# 619

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Talking of forward planning... I'll need to muster my Cuisine Squish. Husband is having major dental work on Friday, so that'll be an pause in anything crunchy or chewy for a while. At the moment I'm thinking white fish, then casserole, then a bit vague.

Anyone got suggestions for Soft Food With Character?

Posts: 17302 | From: Edinburgh | Registered: Jun 2001  |  IP: Logged
Penny S
Shipmate
# 14768

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Queen of puddings? Bread and butter pudding? I have a recipe for something chocolatey based on the same lines (crumbs, egg and milk).
Posts: 5833 | Registered: May 2009  |  IP: Logged
Gee D
Shipmate
# 13815

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quote:
Originally posted by Firenze:
Talking of forward planning... I'll need to muster my Cuisine Squish. Husband is having major dental work on Friday, so that'll be an pause in anything crunchy or chewy for a while. At the moment I'm thinking white fish, then casserole, then a bit vague.

Anyone got suggestions for Soft Food With Character?

Scallops with roe left on, seared quickly and in a white wine and cream sauce, with perhaps a grating of ginger in the sauce? White fish as you say, done in a similar way. You can always cheat a bit and buy a jar of minced ginger garlic and shallot, a quick way to add those flavours and a zap of acid usually.

Just remember that soft food need not be bland food.

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Not every Anglican in Sydney is Sydney Anglican

Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008  |  IP: Logged
Firenze

Ordinary decent pagan
# 619

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Scallops are a Special Treat (and possibly rather more expensive here). I fling ginger, chillies, garlic, lime juice, lemon juice, Harissa, allspice, cumin, coriander, cinnamon, cloves, cayenne, oregano, mustard, five-spice powder, paprika, pepper, tamarind, tarragon, thyme, Tabasco, ras-al-hanout, baharat and pomegranate syrup into anything and everything - however, catering for the dentally traumatised requires food that is tasty without being too exciting.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001  |  IP: Logged
Gwai
Shipmate
# 11076

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Decent odds Bullfrog will make a lentil curry tonight. They're nice and squishy, particularly red lentils. I imagine they'd work well with dental work.

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A mate of the wind and sea.
If they think they ha’ slain our Goodly Fere
They are fools eternally.


Posts: 11914 | From: Chicago | Registered: Feb 2006  |  IP: Logged
Barefoot Friar

Ship's Shoeless Brother
# 13100

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I'm in a soup mood today as we got a very light dusting of snow and some very cold (for here) weather this morning. However, I did a terrible job of buying groceries yesterday, as I'm out of two separate ingredients that make my chosen recipe work. I was hoping to stay in today, but it looks like I'm going back out to get the needed ingredients, plus whatever else I think we'll need this week.

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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  |  IP: Logged
Piglet
Islander
# 11803

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quote:
Originally posted by Firenze:
... catering for the dentally traumatised requires food that is tasty without being too exciting.

Will the dental trauma allow for soup consumption (through a straw if necessary)?

My creamy root-veg soup involves potatoes, carrots, onions, turnip or parsnip, ham or chicken stock, mixed spice, nutmeg, cinnamon and a red spice of your choice (chilli/paprika/cayenne, depending on desired heat level). Puree with a whizzy-whizz and add cream - very comforting.

The proportions are largely up to you and the contents of your larder - the veggies and spices can be varied to what you like.

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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music

Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006  |  IP: Logged
Lothlorien
Ship's Grandma
# 4927

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quote:
Scallops with roe left on, seared quickly and in a white wine and cream sauce, with perhaps a grating of ginger in the sauce? White fish as you say, done in a similar way. You can always cheat a bit and buy a jar of minced ginger garlic and shallot, a quick way to add those flavours and a zap of acid usually.
Gee D, I used to buy scallops fairly often but am having trouble finding any Tasmanian scallops. Plenty of frozen imported rubbish which I won't buy at all. They have been soaked in water so when thawed they are suddenly half the size and they cook into hard leathery circles.

We used to have de C---i Bros down here but no more. Any suggestions for purchasing good stuff? I saw a Landline programme recently on the industry in Tasmania, so I know it hasn't folded.

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Posts: 9745 | From: girt by sea | Registered: Aug 2003  |  IP: Logged
Evangeline
Shipmate
# 7002

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Anyone for 2 minute noodles and a glass of Jacob's creek.........no thought not [Cool]
Posts: 2871 | From: "A capsule of modernity afloat in a wild sea" | Registered: May 2004  |  IP: Logged
Gee D
Shipmate
# 13815

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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  |  IP: Logged



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