I'm lazy, so I'm doing crock pot roast today. My dog is prolly going nuts cooped up at home with the stench of all that beefy, oniony goodness in the air all day long.

So what are you having for dinner?

Pork and cider casserole served with greens and mash. Tastes awesome

http://www.bbcgoodfood.com/recipes/2534644/slowbraised-pork-shoulder-with-cider-and-parsnips

Mine's is pretty simple too. 3-4 pound hunk of beef chuck. roll it around in a packet of beef-flavored-salt-and-preservatives instant onion soup, chop up a big onion and a couple of carrots, stick it in the pot and almost cover with water. Cook on low for 10 hours. Makes awesome soggy sandwiches with crusty italian bread & sharp provolone cheese.

I work at night and sleep in the afternoon, so my dinner was like a hour ago XD. I had peking duck from the local chinese place.

Probably a corn dog and ceaser salad.

Cajun chicken pizza (100% homemade).

Sandwich from Timmies. The staff that work at the one I go to are incompetent, so they'll probably find a way to screw it up. Shame, but I have class to go to.

Stuck on the road for work, so I'm pretty sure I hate all of you who are making homemade food for dinner, while I'm stuck eating out. Eating out every meal is fun....for the first week. Then it sucks. I'd kill for a roast chicken with garlic mashed (red) potatoes and crispy (not fething soggy) stuffing right about now. Or homemade chili. Groan...

Anyway, I ate a late lunch, so I'm probably skipping dinner-maybe a light snack at most.

갈비찜 yum

Whatever the kind old woman across the hall decides to make. Smells like pork chops.

Baked potatoes.

Probably just eat my mom's stir fry or make myself a sandwich or eat my Dad's leftover steak.

Turkey burger, mixed veggies, and some delicious Strawberry Orange Banana Crystal Light.


....and maybe some gin will end up in my second glass of Crystal Light

 Palindrome wrote:
Cajun chicken pizza (100% homemade).

Sounds yummy

Left over lasagna a friend of mine made for me after extensive cajoling. It's amazing.

Since it's kind of hot I'm going to make some nice sandwiches with some herbed turkey and pepper jack with various vegetables on french bread.

I've got some chicken brining for tomorrow though which I'm kind of excited about.

.....I'm really hungry now. Thanks jerkwads. XD

homemade barbeque. And don't even think about stealing it you dirty kommandos

Steak Pucka Pie and chips with melted cheddar on top.
Tomorrow I'm going to be making homemade burgers.

A bowl of cereal and 30 minutes of Insanity workout. The hour I was on the elliptical earlier has me walking like John Wayne.

I made Toad in the hole with steamed cabbage and onions with cheesy mashed potatoes.
Very nice it was too.

 timetowaste85 wrote:
Stuck on the road for work, so I'm pretty sure I hate all of you who are making homemade food for dinner, while I'm stuck eating out. Eating out every meal is fun....for the first week. Then it sucks. I'd kill for a roast chicken with garlic mashed (red) potatoes and crispy (not fething soggy) stuffing right about now. Or homemade chili. Groan...

Anyway, I ate a late lunch, so I'm probably skipping dinner-maybe a light snack at most.

I'm on the road over 50% of the time and I've found the Residence Inn's by Marriott and Homewood Suites by Hilton to be the best. They usually have a full fridge, dishwasher, microwave, stove, and cooking tools standard in the room. When I'm on the road for a week I stock up on easy cook meals (chili, stir frys, soups) on a Mon and can last till Fri. Saves a ton of money and is a lot healthier. Plus if you're semi-veg like me it makes dining out so much easier. Downside is you're in your hotel room a lot. But for me when your in the ass ends of NY state it doesn't matter so much so.

It's never as good as you won't have all your cooking tools with you but trick I do is I made a little kit that I double with all my backpacking trips with little plastic bottles with your basic spices, olive oil, balsamic, etc. and bring that everywhere. Its come in handy so much. If you travel a lot I highly recommend trying something like this.

a steak sandwich.... just leftover carne asada and torta bread

 marv335 wrote:
I made Toad in the hole with steamed cabbage and onions with cheesy mashed potatoes.
Very nice it was too.

Errr what? Toad in the hole?

Toad in the hole is sausages baked into Yorkshire pudding. It's a wonderful dish if the person making it can do Yorkshire pud properly.

 KalashnikovMarine wrote:

 marv335 wrote:
I made Toad in the hole with steamed cabbage and onions with cheesy mashed potatoes.
Very nice it was too.

Errr what? Toad in the hole?

They don't have toad in the hole on the other side of the pond?

Huh.

I had a nice salad with a creamy bacon dressing (never had it before, not too bad), grilled fish with cajun seasonings, and sweet potato fried in a little olive oil (think really really thick potato homefries). I'm not a huge sweet potato fan, so it was a little weird, but in the end not too bad.

My wife's made me sandwiches.

Grilling steaks and chicken tonight.

Last night, my dinner consisted of 3 Thin Mints after rugby practice... Tonight should be just as light, though more healthy, methinks.

Corpsesarefun wrote:

They don't have toad in the hole on the other side of the pond?

Huh.

I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

 Leigen_Zero wrote:

Corpsesarefun wrote:

They don't have toad in the hole on the other side of the pond?

Huh.

I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

Nope, we literally don't have it this in the US from what I can tell. The closest thing we have is this:





Edit: I'm fully aware that Yorkshire pudding is not pancake batter.

 Leigen_Zero wrote:

I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

Wiener cake lol


Automatically Appended Next Post:

 Alfndrate wrote:

 Leigen_Zero wrote:

Corpsesarefun wrote:

They don't have toad in the hole on the other side of the pond?

Huh.

I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

Nope, we literally don't have it this in the US from what I can tell. The closest thing we have is this:





Edit: I'm fully aware that Yorkshire pudding is not pancake batter.

Damn! that needs maple syrup on it..

And it needs to be available to the uk.

They sell Maple Syrup Flavored, Chocolate Chip Flavored, etc...

 Alfndrate wrote:
They sell Maple Syrup Flavored, Chocolate Chip Flavored, etc...

You get all the best food. What do we get? Fething Marmite.

 Leigen_Zero wrote:
I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

Just don't tell Frazzled

PredaKhaine wrote:
You get all the best food. What do we get? Fething Marmite.

Its ok, if you're desperate it can still be found in the import aisles here

PredaKhaine wrote:

And it needs to be available to the uk.

Not if it is anything like a corndog.

Fish pie tonight, just going to the fishmongers now

 Palindrome wrote:

PredaKhaine wrote:

And it needs to be available to the uk.

Not if it is anything like a corndog.

Fish pie tonight, just going to the fishmongers now

It is similar to a corn dog in the fact that it is meat covered in batter and fried. Corndogs are delicious, and I don't think I've ever had these things before...

I'm gonna be stuck eating pot roast for dinner for the next 3 days.. made way too much

On a related note - do most people have lunch and dinner or dinner and tea?

I just realised I could've been on about the wrong meal...

PredaKhaine wrote:
On a related note - do most people have lunch and dinner or dinner and tea?

I just realised I could've been on about the wrong meal...

From the speaking-the-same-but-different-language moments my wife and I have it seems to be;
In the UK and Ireland lunch and tea/dinner/supper (last three being interchangeable)
In the US lunch and dinner (when I say tea my wife assumes I'm talking about the hot beverage. Sometimes supper is used also when talking about dinner)

What can I cook for the wife for tomorrow's dinner?

Normally, I just throw something in the oven, but tomorrow I'll have time to do something nice

I'm having whatever the missus deigns to put on the table for me.

Whatever it is, it'll be wonderful, as my wife's the best cook in the world. Fact.

Technically not for dinner, but I have some banana, oat and chocolate chip cookies in the oven now

PredaKhaine wrote:
What can I cook for the wife for tomorrow's dinner?

Normally, I just throw something in the oven, but tomorrow I'll have time to do something nice

Does she have a favourite dish? I could make a suggestion but if she is veggie or vegan you may find yourself in the doghouse

 Dreadclaw69 wrote:

Does she have a favourite dish? I could make a suggestion but if she is veggie or vegan you may find yourself in the doghouse

She's not veggie or vegan - fire away

There is the ever popular steak, with green beans and potatoes of some form.
Chicken breast sliced open and stuffed with Philadelphia, wrapped in bacon or parma ham and oven cooked with roasted veggies and rice.
Shrimp with lemon and garlic served in rice or pasta.
Oven roasted salmon with couscous and red peppers.

 Dreadclaw69 wrote:

Chicken breast sliced open and stuffed with Philadelphia, wrapped in bacon or parma ham and oven cooked with roasted veggies and rice.

This is absolute gold/win/awesome - Thanks - it's exactly the sort of thing she likes

No problem, the real joy is that its pretty quick to do too and requires little preparation ahead of time. Laziness FTW

 Dreadclaw69 wrote:
No problem, the real joy is that its pretty quick to do too and requires little preparation ahead of time. Laziness FTW

And it's got bacon. Bacon improves everything.

Absolutely

Who doesn't love bacon?

Some day, I wanna make this...

 Necros wrote:
Who doesn't love bacon?

Some day, I wanna make this...

I think the rule of bacon applies here.

You know whats better than bacon?

Beef curry. Not one of my best, too watery and the flavour is somewhat middle of the road.
The water problem is easily solved by boiling some potato slices in the sauce, and then roasting in the oven to make some damn tasty spicy potato wedges

 Alfndrate wrote:

 Leigen_Zero wrote:

Corpsesarefun wrote:

They don't have toad in the hole on the other side of the pond?

Huh.

I'm guessing they do, but like everything else from the UK they've probably renamed it, it's probably called a 'weiner-cake' or something

Nope, we literally don't have it this in the US from what I can tell. The closest thing we have is this:





Edit: I'm fully aware that Yorkshire pudding is not pancake batter.

To be honest there isn't much difference between yorkshire pudding batter and pancake batter, but a lot of difference between the end products.

If you don't mind me asking, what's with all the foods fried-on-a-stick over your side of the pond? it seems like every foodstuff imaginable ends up being available fried-on-a-stick over there.

I understand the technical advantages, of stick-mounted foodstuffs, but just don't understand the need to fry and impale every last edible substance...

As for my dinner, fajitas.

Most of the, "Foods on stick" stuff evolved out of the carnival and fair scene. Where we needed to be able to enjoy something while walking around. Stick mounted food allowed carnival goers to walk from attraction to attraction without ever stopping to eat, frying it gave you a crispy outside but moist inside, which incidentally is a great combination for cooking, too bad we found out that all that oil was a bad thing lol. And frying the foods took infinitely less time and space than baking them in an oven.

Well, I prefer food on sticks just because I'm too lazy to wash any dishes.

Also we missed National Corndog Day, which was the First Saturday in March... I'm sad now

 Snrub wrote:
Toad in the hole is sausages baked into Yorkshire pudding. It's a wonderful dish if the person making it can do Yorkshire pud properly.

Excellent thank you, now what in the blue hell is Yorkshire pudding?

 KalashnikovMarine wrote:

 Snrub wrote:
Toad in the hole is sausages baked into Yorkshire pudding. It's a wonderful dish if the person making it can do Yorkshire pud properly.

Excellent thank you, now what in the blue hell is Yorkshire pudding?

A savoury pudding made from a batter of eggs, plain flour, milk and a little salt, baked in a little oil. They go well as a side for a roast dinner.

 Leigen_Zero wrote:
I understand the technical advantages, of stick-mounted foodstuffs, but just don't understand the need to fry and impale every last edible substance...

You mean unlike Glasgow, home of the deep fried pizza and battered Mars bar?

 Dreadclaw69 wrote:

 Leigen_Zero wrote:
I understand the technical advantages, of stick-mounted foodstuffs, but just don't understand the need to fry and impale every last edible substance...

You mean unlike Glasgow, home of the deep fried pizza and battered Mars bar?

There is a place in Cleveland, Ohio that sells deep fried twinkies and Oreos... I still don't think Glasgow has anything on America >_<

 Snrub wrote:
...can do Yorkshire pud properly.

This would be horribly misinterpreted by many denizens of the Midwest.

 Alfndrate wrote:

There is a place in Cleveland, Ohio that sells deep fried twinkies and Oreos... I still don't think Glasgow has anything on America >_<

I know of numerous places that make deep-fried sushi, so you are correct.

Also, deep-fried sushi is exactly as awful as you would expect.

One thing to remember about american cuisine it that it is far from homogenous. While our nation bills itself as a melting pot, we are really a chunky stew. So what is unknown in one spot might be common in another. Some families might keep making traditional dishes from their place of ancestry, while others might swap with the neighbors.

I, for example, know what toad in the hole is. My mom made it occasionally when I was growing up. I know she didn't learn how to make it from her mother, but it may have been common in Boston where she grew up.

Dinner last night was a ham and onion quiche. It would have been bacon and onion, but The Wife used up the bacon bits I was saving for another dish. The onion was sautéd in the bacon fat though, so it wasn't a total loss.

Tonight is The Wife's turn to make dinner. I suspect it's going to be something from the freezer, but she might surprise me.

 RossDas wrote:

 KalashnikovMarine wrote:

 Snrub wrote:
Toad in the hole is sausages baked into Yorkshire pudding. It's a wonderful dish if the person making it can do Yorkshire pud properly.

Excellent thank you, now what in the blue hell is Yorkshire pudding?

A savoury pudding made from a batter of eggs, plain flour, milk and a little salt, baked in a little oil. They go well as a side for a roast dinner.

Learning all sorts of interesting new things today! Can someone point me to a solid recipe for toad in the hole, or share a family one?

 Dreadclaw69 wrote:

 Leigen_Zero wrote:
I understand the technical advantages, of stick-mounted foodstuffs, but just don't understand the need to fry and impale every last edible substance...

You mean unlike Glasgow, home of the deep fried pizza and battered Mars bar?

Wait you mean the Scots beat the Texans to those?

I don't think it's traditional but have you all heard of a Scottish Egg? They're a favorite at the local Renn Faire.

Prawn Malabari.

Mmm....

@KalashnikovMarine: Well-made Scotch eggs are fabulous. The best ones I've ever had used black pudding in their construction. Mmmm ....

I'm off for Sushi for dinner, date night AND my pre surgical "Last meal"

I had speedies tonight.

They were delectable. Also, very hot.

 Dreadclaw69 wrote:

PredaKhaine wrote:
On a related note - do most people have lunch and dinner or dinner and tea?

I just realised I could've been on about the wrong meal...

From the speaking-the-same-but-different-language moments my wife and I have it seems to be;
In the UK and Ireland lunch and tea/dinner/supper (last three being interchangeable)
In the US lunch and dinner (when I say tea my wife assumes I'm talking about the hot beverage. Sometimes supper is used also when talking about dinner)

Yeah, in the US, depending on where you are, it's Breakfast, lunch and dinner. other places it is B-fast, dinner and supper... and if you are a "working man" you may get b-fast, lunch, dinner (round the time you get off work at 430-5), AND supper (round 9-10 pm)


Automatically Appended Next Post:
... Or maybe I got that last one backwards, I think it goes supper then dinner, as dinner is more fancier.

My three meals a day are all "Chow" if I eat three a day any way

 KalashnikovMarine wrote:
My three meals a day are all "Chow" if I eat three a day any way

I guess we soldiers are slightly smarter then we have Breakfast Chow, Lunch Chow, and Dinner Chow, least thats what the mess hall posts for hours anyway (and I still fail to see how calling it that can be so offensive..)

Tonight, Fried Chicken and Waffles.

Yes I know it is breakfast food, but breakfast for dinner is a tradition.

Pizza Hut & Hot wings... with Budlight lime.

Made home made tukey burgers, snap peas, and a nice beer to wash it all down with

 KalashnikovMarine wrote:
I don't think it's traditional but have you all heard of a Scottish Egg? They're a favorite at the local Renn Faire.

Before I moved over I'd have those from time to time with curry chips **drools**

Having seen scotch eggs on here, I wondered what other 'traditional' dishes britain has unleashed on the unsuspecting world. I found the beneath list -

Cornish Pasties
Cottage Pie
Lancashire Hot Pot
Bangers and Mash
Shepards Pie
Bubble and Squeak
Corn Beef Hash
Black Pudding
White Pudding
Ploughmans Lunch
Jam roly poly
Bread and Butter pudding
Bakewell Tart
Spotted Dick


Any of these gotten over the pond?

And I also found Bacon Roly Poly - this needs trying.
http://www.mydish.co.uk/recipe/2954/Bacon-and-Onion-Roly-Poly-Easy-Peasy-Style

The nearest Whole Foods carries in their meat counter, Irish Bangers, so the wife and I have done bangers for dinner on occasion...

I do wish that I could find more places that serve haggis here in the US though.

 Ensis Ferrae wrote:

I do wish that I could find more places that serve haggis here in the US though.

Deep fried Haggis is where it's at. I love going to scotland - they'll fry anything . I also got haggis on a pizza up there.

Remember - there are no calories if you didn't cook the food. Also calories don't count on a friday.
These are facts.

 Ensis Ferrae wrote:
The nearest Whole Foods carries in their meat counter, Irish Bangers, so the wife and I have done bangers for dinner on occasion...

One thing I do miss is Irish bacon, its back bacon rather than the streaky bacon that's more common in the US. I had lunch with my mother-in-law last week and we went to an Irish bar for the breakfast - eggs, toast sausages, beans, potatoes, mushrooms, white pudding, black pudding and they had just run out of proper bacon so we had to settle for the house bacon. We didn't need to eat for the rest of the day

Last night we were really healthy. My wife had seared ahi tuna pot stickers and I had a rack of baby back ribs And then after we finished all our errands we went home for night 3 of the Insanity workout

 Ensis Ferrae wrote:

I do wish that I could find more places that serve haggis here in the US though.

Real haggis is illegal in the US as sheep lung, an essential ingredient, is not classed as a foodstuff. As I understand it US haggis is basically a sausage with oats.

Irish bacon is very nice, although a decent butcher in the UK has bacon that is nearly as good. I don't think that you can beat Irish steak though.

Having had both top quality English and Irish bacon, I can comfortably state that the difference between the two is negligible.

I just had pie, chips and gravy for my dinner, incidentally. It were reet nice.

 Palindrome wrote:
Real haggis is illegal in the US as sheep lung, an essential ingredient, is not classed as a foodstuff.

Kinder Eggs are also banned here because there is a toy inside the confectionery, even though its in a large bright coloured plastic egg

 Dreadclaw69 wrote:

 Palindrome wrote:
Real haggis is illegal in the US as sheep lung, an essential ingredient, is not classed as a foodstuff.

Kinder Eggs are also banned here because there is a toy inside the confectionery, even though its in a large bright coloured plastic egg

Seriously?

Have they banned the Kinder Chicken too?

Ps - that would be one talented chicken, laying toys inside eggs, inside multi colour chocolate eggs...which apparently, are too confusing to be food and must be banned...

Hmmm, tonight will be corned beef and cabbage with potatoes and carrots. Super tasty!

 mega_bassist wrote:
Hmmm, tonight will be corned beef and cabbage with potatoes and carrots. Super tasty!

Mash the potatoes and mix the corned beef in. Add a little cheese (to taste - not essential). Chop and the cabbage and carrot. Stick it all in a pan and cook the lot.

Corned Beef Hash with bubble and squeak

PredaKhaine wrote:

 mega_bassist wrote:
Hmmm, tonight will be corned beef and cabbage with potatoes and carrots. Super tasty!

Mash the potatoes and mix the corned beef in. Add a little cheese (to taste - not essential). Chop and the cabbage and carrot. Stick it all in a pan and cook the lot.

Corned Beef Hash with bubble and squeak

That's basically what we do, but I've never added cheese to it before. What do you use?

...and where does "bubble and squeak" come from?? Haha

In the UK, Bubble and squeak was the left over veg from a sunday roast. It's called bubble and squeak because of the noises it made while being cooked

I use applewood smoked cheese for everything, but any cheese would work. Just till it goes brown.

PredaKhaine wrote:
In the UK, Bubble and squeak was the left over veg from a sunday roast. It's called bubble and squeak because of the noises it made while being cooked

I use applewood smoked cheese for everything, but any cheese would work. Just till it goes brown.

Huh, looks like I learned something today!

And interesting! I'll have to check that out

PredaKhaine wrote:
Seriously?

Just ask these fellas - http://www.cbc.ca/news/canada/british-columbia/story/2012/07/18/kinder-eggs-illegal-candy-canada-border.html

Two Seattle men say they spent more than two hours in a detention center at the Canadian border after U.S. border agents discovered illegal chocolate eggs in their car.

Brandon Loo and Christopher Sweeney told Seattle's KOMO-TV they decided to bring home some treats for friends and family during a recent trip to Vancouver. They bought Kinder Eggs — chocolate eggs with a toy inside.

The two men say border guards searched their car and said the eggs are illegal in the United States because young children could choke on the small plastic toys. Importing them can lead to a potentially hefty fine.

Sweeney says the bust was a waste of his time and the agents' time. The men eventually got off with a warning.

A U.S. Customs and Border Protection spokesman declined to comment about the case Tuesday night.

The agency warned on its website around Easter that the treats can't be imported legally.

The agency says it seized more than 60,000 Kinder Eggs from travelers' baggage and international mail shipments in fiscal 2011, which was more than twice the amount seized in the previous year.

Seems the US law has been around for a wee while;

The 1938 Federal Food, Drug, and Cosmetic Act contains a section highlighting that a confectionery product with a non-nutritive object, partially or totally imbedded within it, cannot be sold within the United States, unless the FDA issues a regulation that the non-nutritive object has functional value.[13] Essentially, the 1938 Act bans “the sale of any candy that has imbedded in it a toy or trinket.”[14]
In 2012 the FDA re-issued their import alert stating “The imbedded non-nutritive objects in these confectionery products may pose a public health risk as the consumer may unknowingly choke on the object.”[15]
In 1989, Ferrero sought a regulation through a petition, but it was later withdrawn and no such regulation has been issued.[citation needed]
In 1997, the staff of the CPSC, the Consumer Product Safety Commission, examined and issued a recall for some Kinder Surprise illegally brought into the US with foreign labels. The staff determined that the toys within the eggs had small parts. The staff presumed that Kinder Surprise, being a chocolate product, was intended for children of all ages, including those under three years of age. On this basis, the staff took the position that Kinder Surprise was in violation of the small parts regulation and banned from importation into the US.[16]
Kinder Surprise bears warnings advising the consumer that the toy is “not suitable for children under three years, due to the presence of small parts” and that “adult supervision is recommended.”[17]
In June 2012 the potential fine per egg was quoted as US$2,500.[18] The rationale against a ban of the product also takes the form that deaths have been too few for it to be considered a serious danger. Additionally, the argument is made that there should be a consistent standard in place, as several worse dangers are not regulated.[19]
On December 26, 2012, a petition was created on the White House website through the "We The People" campaign to end the ban on the import and sale of Kinder Surprise Eggs in the United States. However the petition failed to meet the required number of signatures by January 26, 2013 and was therefore declined.

http://en.wikipedia.org/wiki/Kinder_Surprise

PredaKhaine wrote:
that would be one talented chicken, laying toys inside eggs, inside multi colour chocolate eggs...which apparently, are too confusing to be food and must be banned...

It would be funny if it weren't for the fact that people have in fact died,

In 2000, the parents of three children in the United Kingdom who died after choking on Kinder toys campaigned for the products to be withdrawn from the European Union.[5] At least six children worldwide have died from choking on the toys.[6]
Defenders of the chocolates said that these had been unfortunate fatalities. This was discussed in the UK House of Commons[7][8][9] and also by the UK Department of Trade and Industry which said, "The child’s tragic death was caused by the ingestion of a small part of the egg’s contents. Many other products and toys with small parts are available in the market place. If we were to start banning every product that could be swallowed by a child, there would be very few toys left in the market.

- from the same wikipedia as above

PredaKhaine wrote:
In the UK, Bubble and squeak was the left over veg from a sunday roast. It's called bubble and squeak because of the noises it made while being cooked

I use applewood smoked cheese for everything, but any cheese would work. Just till it goes brown.

Over in Wales it's known as 'fry up' (take leftover sunday dinner, mash together and fry in a pan), while we use 'bubble and squeak' to refer exclusivly to mashed-up potato & cabbage.

Love crockpot meals, and I don't consider them lazy at all. Going to fast food joints, now that's lazy.

Last night we did swiss steak...MMMMMMMmmmmmm.

I haven't had bubble and sqeek since i was a little fella, might have to make some next week.

What i'm having for dinner tonight is lamb forequarter chops marinated in (cheap) tomato sauce (red sauce, ketchup) , garlic and soy sauce then grilled till crispy. It can also be cooked in the oven, works best when all the fat in the forequarter chop is falling from the bone due to long marination (preferably out of the fridge for a good 8-12 hours)

It is a fatty, salty deIight , has to be my favourite way to have lamb.

 Dreadclaw69 wrote:

 Palindrome wrote:
Real haggis is illegal in the US as sheep lung, an essential ingredient, is not classed as a foodstuff.

Kinder Eggs are also banned here because there is a toy inside the confectionery, even though its in a large bright coloured plastic egg

That's so stupid! If you told a five year old me that there was a toy inside, I'd make sure I'd take the toy and leave the chocolate

PredaKhaine wrote:

 Ensis Ferrae wrote:

I do wish that I could find more places that serve haggis here in the US though.

Deep fried Haggis is where it's at. I love going to scotland - they'll fry anything . I also got haggis on a pizza up there.

Remember - there are no calories if you didn't cook the food. Also calories don't count on a friday.
These are facts.

I need to eat with you.

I'm having braised chicken in soya sauce and other Chinese sauces with mushrooms and black fungus (which is actually really good). With it is rice and vegetables.

dogma wrote:This would be horribly misinterpreted by many denizens of the Midwest.

Oh? Do explain.

KalashnikovMarine wrote:Learning all sorts of interesting new things today! Can someone point me to a solid recipe for toad in the hole, or share a family one?

I'll see if i can't find the recipe my mum uses. It'll be in one of her gazillion recipe books somewhere. It's real simple to make though. Takes no time at all to learn.

 Leigen_Zero wrote:

PredaKhaine wrote:
In the UK, Bubble and squeak was the left over veg from a sunday roast. It's called bubble and squeak because of the noises it made while being cooked

Over in Wales it's known as 'fry up' (take leftover sunday dinner, mash together and fry in a pan), while we use 'bubble and squeak' to refer exclusivly to mashed-up potato & cabbage.

We call full english breakfast a fry up


Automatically Appended Next Post:

 Dreadclaw69 wrote:
Lots of information about kinder eggs and good reasons for why they are banned

I had no idea that we (the british) had managed to kill ourselves with cheap plastic toys.
I'm speechless.

PredaKhaine wrote:
I had no idea that we (the british) had managed to kill ourselves with cheap plastic toys.
I'm speechless.

I had no idea either until I read that link, normally I'd remember something like that if I'd heard about it.

 Snrub wrote:

dogma wrote:This would be horribly misinterpreted by many denizens of the Midwest.

Oh? Do explain.

KalashnikovMarine wrote:Learning all sorts of interesting new things today! Can someone point me to a solid recipe for toad in the hole, or share a family one?

I'll see if i can't find the recipe my mum uses. It'll be in one of her gazillion recipe books somewhere. It's real simple to make though. Takes no time at all to learn.

Here is the Toad in the Hole recipe from my family cookbook. No idea how authentic it is, it's attributed to neighbors from when we lived in New Hampshire. Nice thing about having a family cookbook in an electronic format is I can quickly copy/paste recipes if people want them...

Toad in the hole

2 slices bacon (can omit bacon and grease pan well instead)
1/2 pound fresh pork sausage (8 or 9 links cut into 1/2 inch pieces) (can use frozen precooked sausage)
1 cup flour
1 tsp baking powder
1 1/2 cup milk
3 eggs

Cook bacon until crisp, drain and set aside 2 tbsp drippings
Crumble bacon and set aside
Brown sausage in same skillet, drain.
Meanwhile, mix flour, baking powder, and 1 tsp salt. Add milk and eggs, beat till smooth.
Spread bacon drippings in 10x6x2 baking dish. Place sausage in dish, top with crumbled bacon. Pour batter over. Bake at 400 for 30-35 min. Serve with confectioner sugar, syrup, apples, lemon juice, etc. serves 4.


And to keep on the topic of the thread, dinner last night was sloppy joe's (aka hamburger sandwiches)

I need to try me some Toad in the Hole!

Any type of Thai Curry Which has in it
(FROM MY MEMORY)
3/4 cup of brown sugar
2 teaspoons of curry paste (Matters what type, red is spicy but not too spicy a little bit of a kick, green is spicy and has a kick, panag is not spicy at all)
2 cups of coconut milk
2 pounds of chicken or beef
1 cup of baby corn
2 cups of peas
1 teaspoon or 2 teaspoons of lemon or lime
some fish sauce to lower the spicyness of the meal
2-3 cups of rice in a rice cooker.
(Also you could add peppers, I wouldn't recommend it.)

Usually this is how you cook it.
First throw in curry paste into a sauce pan or into a dutch oven. Wait till it becomes fragrent and you can smell it very well,
Next add coconut milk (ALL OF IT)
Then add brown sugar.
Then add the chicken.
Stir well. add curry paste if needed, or add fish sauce if it is too spicy.
NEXT add all the vegetables. STIR WELL
Then add lemon.
Taste again. Too spicy Use fish sauce or salt. Too much lemon add more curry paste.
Congrats you now have a curry.
Rice is easy, buy a rice cooker. wait 20 minutes done. (Add water + 2-3 cups of rice)

The benefits of being a teenager with a mother constantly breathing down your neck and telling you have to cook.

 Nevelon wrote:


Toad in the hole

2 slices bacon (can omit bacon and grease pan well instead)
1/2 pound fresh pork sausage (8 or 9 links cut into 1/2 inch pieces) (can use frozen precooked sausage)
1 cup flour
1 tsp baking powder
1 1/2 cup milk
3 eggs

Cook bacon until crisp, drain and set aside 2 tbsp drippings
Crumble bacon and set aside
Brown sausage in same skillet, drain.
Meanwhile, mix flour, baking powder, and 1 tsp salt. Add milk and eggs, beat till smooth.
Spread bacon drippings in 10x6x2 baking dish. Place sausage in dish, top with crumbled bacon. Pour batter over. Bake at 400 for 30-35 min. Serve with confectioner sugar, syrup, apples, lemon juice, etc. serves 4.


And to keep on the topic of the thread, dinner last night was sloppy joe's (aka hamburger sandwiches)

With the exception of the sugar and all at the end that sounds pretty accurate. I've normally seen toad in the hole served with potatoes and gravy.

Last night's dinner was some spicy chicken done in the microwave while baking cupcakes and a protein shake.

I am having a chiness instant noodle soup with a hint of caliban green mist lurking in the room after airbrushing a healthy alternative for Friday afternoon

That's weird toad in the whole

"Serve with confectioner sugar, syrup, apples, lemon juice, etc. serves 4."

Yorkshire pudding is nice as sweet or savoury, but not both at the same time surely?

We don't cut the sausages up either.

Plain Yorkshire with any of the following - Jam, treacle, maple syrup, lemon juice in fact anything sweet is nice, but I wouldn't put sausages in after that point.
Toad in the Whole with sunday veg and onion gravy is fantastic.

Also, a (smaller) whole circular yorkshire pudding with stew inside is nice. Or beef stroganoff.

 Asherian Command wrote:
Any type of Thai Curry Which has in it
(FROM MY MEMORY)
3/4 cup of brown sugar
2 teaspoons of curry paste (Matters what type, red is spicy but not too spicy a little bit of a kick, green is spicy and has a kick, panag is not spicy at all)
2 cups of coconut milk
2 pounds of chicken or beef
1 cup of baby corn
2 cups of peas
1 teaspoon or 2 teaspoons of lemon or lime
some fish sauce to lower the spicyness of the meal
2-3 cups of rice in a rice cooker.
(Also you could add peppers, I wouldn't recommend it.)

Usually this is how you cook it.
First throw in curry paste into a sauce pan or into a dutch oven. Wait till it becomes fragrent and you can smell it very well,
Next add coconut milk (ALL OF IT)
Then add brown sugar.
Then add the chicken.
Stir well. add curry paste if needed, or add fish sauce if it is too spicy.
NEXT add all the vegetables. STIR WELL
Then add lemon.
Taste again. Too spicy Use fish sauce or salt. Too much lemon add more curry paste.
Congrats you now have a curry.
Rice is easy, buy a rice cooker. wait 20 minutes done. (Add water + 2-3 cups of rice)

The benefits of being a teenager with a mother constantly breathing down your neck and telling you have to cook.

Personally, I'm a fan of masaman curry, myself. And you can add things like peanuts and stuff as well-it's delicious. But I sincerely appreciate the simple breakdown of how to make a good curry-I'm gonna have to make that at some point soon. Like tomorrow night. If my date falls through.

Dreadclaw69 wrote:
With the exception of the sugar and all at the end that sounds pretty accurate. I've normally seen toad in the hole served with potatoes and gravy.

PredaKhaine wrote:That's weird toad in the whole

"Serve with confectioner sugar, syrup, apples, lemon juice, etc. serves 4."

Yorkshire pudding is nice as sweet or savoury, but not both at the same time surely?

Plain Yorkshire with any of the following - Jam, treacle, maple syrup, lemon juice in fact anything sweet is nice, but I wouldn't put sausages in after that point.
Toad in the Whole with sunday veg and onion gravy is fantastic.

Also, a (smaller) whole circular yorkshire pudding with stew inside is nice. Or beef stroganoff.

To be honest, I don't recall ever eating it with the fruit & stuff, but that's the copy/paste from the cookbook. And sometimes it works mixing sweet and savory. Pork chops are often paired with apples, as an example.

 Nevelon wrote:

To be honest, I don't recall ever eating it with the fruit & stuff, but that's the copy/paste from the cookbook. And sometimes it works mixing sweet and savory. Pork chops are often paired with apples, as an example.

Yep, you've got a point, it's just not something I've tried with toad in the hole.

Tin Miner Pasty is another example. Beef at one end, apple sauce at the other.
Tis a wondrous pie.

Last night my wife and I went to one of our favorite bars, Stellas Lounge.

We had 1/2lb burger, stuffed with bacon and blue cheese.

If you go there on Thursdays they are half-off. So, we only spend $15 total, with drinks, for that.

Let me explain a little something about making Thai Curry or really any food from that region:

You need to take ginger, garlic and some arbol chilis and chop them into a paste in a food processor or mortar and pestle or something. I have some of this in my refrigerator at all times, since it makes basically anything taste awesome. Saute this until it's translucent and then add your curry powder. I think you'll be happy with the result. Now, I would also advise making your own "curry powder" or garam masala, but that can be a bit of a project.

 Nevelon wrote:
To be honest, I don't recall ever eating it with the fruit & stuff, but that's the copy/paste from the cookbook. And sometimes it works mixing sweet and savory. Pork chops are often paired with apples, as an example.

No disagreement that sweet and savory can mix well, especially things like pork as you mention or sausages with apple and sage and I'm told that chicken and waffles are tasty. I'm just used to associating told in the hole and Yorkshire puddings with a Sunday dinner, complete with mash, veggies and gravy.

 KalashnikovMarine wrote:
Can someone point me to a solid recipe for toad in the hole, or share a family one?

Make up some Yorkshire pudding batter.
3 eggs,
115g of plain flour
285ml milk
pinch of sea salt
1 teaspoon of colemans english mustard powder (optional)
Whisk the ingredients together, then leave to rest for 30 mins.

pre-heat the oven to its highest setting.

Take a pound of sausages.
Fry them in a little oil until nicely browned and cooked through.

Put the fried sausages into a casserole dish. make sure the oil from frying covers the base of the dish.
Put in the heated oven for a few mins until the oil is hot.
Pour in the batter, bake for 15 mins or so.

Serve with a good gravy, mashed potatoes, veg of choice.

Peppered steak bought home from my work, with some awesome roast potatoes (recipe is amazing. peel some creme gold potatoes, chop em in half or into chunks, then parboil for ten minutes, give em a good shake then into a greased oven dish. Add four gloves of garlic (peeled) add olive oil to coat. Bake for 45 minutes flipping once.

Then my caramelised carrots, some homemade minted peas (add virgin olive oil and some spearmint, mix)

Finally, top it off with the devils chocolate mousse I made last night.

Then retire to between the sheets with my missus.

Corned beef, boiled cabbage/carrots/potatoes, Irish soda bread.

 Snrub wrote:

dogma wrote:This would be horribly misinterpreted by many denizens of the Midwest.

Oh? Do explain.

Pud is Midwestern (possibly other regions as well) slang for penis.

 Nevelon wrote:
Corned beef, boiled cabbage/carrots/potatoes, Irish soda bread.

Reuben sandwiches followed by Killian-boiled hot dogs with Guinness at a friend's house. BTW...Killian beer-boiled beef hotdogs are amazing-boil for 15 minutes until the ends split open and the beer soaks in. It's delicious. And by delicious, I mean the best hotdogs I've ever had. And I've had them deep fried.

Doing meatloaf today. Ground beef, 1 packet of onion soup mix, 2 eggs, diced up peppers in teeny bits and about 27 cloves of garlic. No breadcrumbs or anything, since I'm doing this dumb low carb diet thing.

Fishfinger sandwich. Tartare sauce.
Happy.

Corned Beef, Cabbage, Potatoes, Carrots, Soda bread, beer..

And the Ottawa Senators game

Had shredded beef cheek and mash last night on a sammich. Veeery tasty.

Tonight is meatballs and rice. Delish.

Next Sunday, I am cooking up a lobster and leek Terrine....going to be quite interesting....ack.

Here is the Toad in the Hole recipe from my family cookbook. No idea how authentic it is, it's attributed to neighbors from when we lived in New Hampshire. Nice thing about having a family cookbook in an electronic format is I can quickly copy/paste recipes if people want them...

Toad in the hole

2 slices bacon (can omit bacon and grease pan well instead)
1/2 pound fresh pork sausage (8 or 9 links cut into 1/2 inch pieces) (can use frozen precooked sausage)
1 cup flour
1 tsp baking powder
1 1/2 cup milk
3 eggs

Cook bacon until crisp, drain and set aside 2 tbsp drippings
Crumble bacon and set aside
Brown sausage in same skillet, drain.
Meanwhile, mix flour, baking powder, and 1 tsp salt. Add milk and eggs, beat till smooth.
Spread bacon drippings in 10x6x2 baking dish. Place sausage in dish, top with crumbled bacon. Pour batter over. Bake at 400 for 30-35 min. Serve with confectioner sugar, syrup, apples, lemon juice, etc. serves 4.


And to keep on the topic of the thread, dinner last night was sloppy joe's (aka hamburger sandwiches)

The sugar/sweet stuff is all kinds of no, you would never get that over here, it would usually come served with mashed potatoes and veg and lots of gravy. Also I'm ot convinced by the bacon, but I've also never experienced anything that bacon hasn't improved, may have to try this...

I think a steak and some fixings sounds good for tonight...

Beef jalfrezi tonight (the traditional kind made out of yesterdays left over roast beef, mashed potato, chillies, a good dash ground cumin, coriander and mustard seeds all topped of with a fried egg).

Home made turkey burgers tonight, having got 500g of fresh turkey mince for £1.25 on the yellow label!

They turned out to be quite tasty, but I'd be tempted to spice them up with a pinch of curry powder next time.

Speaking of curry... Had Pad Prik King tonight, homemade. Beef, green beans, bamboo shoots and red curry, soy sauce and chili mixed together over rice. Totally delicious, though next time I need higher quality beef. It wasn't as tender as I'd like...

My girl made breakfast egg rolls. Slice of american cheese, scrambled eggs, potato, and bacon. I'd have used the shredded cheddar instead of the american, but she was apparently amused by putting the squares of cheese onto the square of egg roll .... lining? shell? exoskeleton?

Fried prasky on a hard roll, with mustard and onions.

Chicken burgers and fries tonight.

last night I had left over corned beef, cinnamon raisin toast as a stand in for my soda bread, and I mashed up the left over potatoes, carrots, and sliced the cabbage. added some bread crumbs for filler and a little cheese... does that make me British?

Did you fry it?

Made a little chicken stir-fry last night, and I'll probably have the left-over for tonight also. Probably going to one of the local bars for 25 cent tacos on Wednesday

My wife and I stopped by the hotel that we're using for our out of town guests for the reception after our second wedding (on our first anniversary - immigration and personal circumstances) and had dinner there.
She got some very nice fish & chips (and brought half it home), while I had a New York steak with a baked potato. Both washed ours down with an Amaretto sour

PredaKhaine wrote:
Did you fry it?

Yes, little butter in a pan.

 Alfndrate wrote:

PredaKhaine wrote:
Did you fry it?

Yes, little butter in a pan.

That counts as British.

It says here.

PredaKhaine wrote:

 Alfndrate wrote:

PredaKhaine wrote:
Did you fry it?

Yes, little butter in a pan.

That counts as British.

It says here.

It was quite tasty, now if only I could find proper black pudding, it was the one thing missing from an English breakfast...

Would Scrapple count as a substitute?
http://en.wikipedia.org/wiki/Scrapple

 Alfndrate wrote:

PredaKhaine wrote:

 Alfndrate wrote:

PredaKhaine wrote:
Did you fry it?

Yes, little butter in a pan.

That counts as British.

It says here.

It was quite tasty, now if only I could find proper black pudding, it was the one thing missing from an English breakfast...

Would Scrapple count as a substitute?
http://en.wikipedia.org/wiki/Scrapple

I reckon you're near enough

Black pudding is made with blood - scrapple seems to be more like white pudding - but both are definitely tasty.
http://en.wikipedia.org/wiki/White_pudding

Scrapple has a weird texture, but I blame that on the cornmeal in it. Also it's hard to find here in North East Ohio, but if you get to more of the Pennsylvania Dutch, or the Amish around Ohio, you'll probably find scrapple...

I gotta figure out dinner tonight, any suggestions? Generally quick and easy...

 Dreadclaw69 wrote:
There is the ever popular steak, with green beans and potatoes of some form.
Chicken breast sliced open and stuffed with Philadelphia, wrapped in bacon or parma ham and oven cooked with roasted veggies and rice.
Shrimp with lemon and garlic served in rice or pasta.
Oven roasted salmon with couscous and red peppers.

I can recommend the chicken and parma ham.

 Alfndrate wrote:
I gotta figure out dinner tonight, any suggestions? Generally quick and easy...

Ramen?


Automatically Appended Next Post:

PredaKhaine wrote:
I can recommend the chicken and parma ham.

Thank you kindly I didn't want to pimp my suggestion again

Ramen might be it depends on what is in the freezer, and what's planned for future meals. It's the rare occasion that my family is not all at the dinner table, so while I know how to cook, I like to plan things out. My mom sent me a text this morning saying I'm on my own lol

I might make pasta... I wonder if we've got chicken sausage left...

Hmmm, I keep seeing you guys mentioning black pudding, and I really want to try it. Hard to find in the States, however.

Edit - Closest thing I've seen is blutwurst in German part of St. Louis, but I didn't get to try any.

I'll be missing dinner, much too busy. However, I'll probably have an energy drink or two.

This thread inspired me to make Toad in the Hole the other night; it was the first time I've ever tried making a English dish of any kind.

It tasted OK, but my sausages floated up to the top and kind of sat atop it, instead of being properly embedded within. Not sure what I did wrong, I preheated the greased pan prior to adding the sausages and then the batter. It tastes fine but it didn't look as it should have.

The snags don't HAVE to be embedded in the Yorkshire pudding. Having them floating on top is perfectly reasonable.

The real trick to making TITH however is use dripping as oppsed to greese or oil. The dripping has to be hot too. Not just hot, but HOT. Like really HOT. Flesh meltingly HOT.

 Snrub wrote:
The snags don't HAVE to be embedded in the Yorkshire pudding. Having them floating on top is perfectly reasonable.

That's not what it says on the first page of my passport, Bruce. It says 'Her Britannic Majesty Requests that the Sausage Be Encased Within the Pudding, without Fear or Favour'.

I greased the pan (with canola oil) and then placed it into a cold oven and once it hit 425 F, added the sausages and then poured the batter atop it. So maybe it's just bad luck. and not technique? Or is there something else?

By drippings, does the grease from browning the sausages count, btw?

Tonight is left-over General Tso's Chicken.

Snap (sorta), tonight was left over fish and chips, then a Klondike bar

Albatross wrote:That's not what it says on the first page of my passport, Bruce. It says 'Her Britannic Majesty Requests that the Sausage Be Encased Within the Pudding, without Fear or Favour'.

Sincerest apologies mi'lord. I must be eating the bastadised Australian convict version of Toad in the hole. I'll cease these heretical practices at once.

Ouze wrote:I greased the pan (with canola oil) and then placed it into a cold oven and once it hit 425 F, added the sausages and then poured the batter atop it. So maybe it's just bad luck. and not technique? Or is there something else?

By drippings, does the grease from browning the sausages count, btw?

Unfortunately the sausage greese ain't gonna cut it, this is an accept no substitute kind of reicpe. You may also greatly benefit from pre-heating your oven as well.

Anyway this is Dripping. Or "Mucky fat" at the Yorks (Yorkies? Yorkshiremen?) call it.
https://en.wikipedia.org/wiki/Dripping

Tonight was pork in a curry and coconut milk sauce, with potatoes, carrots, bamboo, onion and peanuts. Holy crap was it good.

Last night was sausage and mash.

With chili sausages

I think the outcome of this thread, is that we need to start a charitable organisation to enlighten our poor american friends on the wonders of black pudding.

We'll need a boat and several hundred tonnes of good-quality scab-sausage (as I affectionately call it in front of my vegetarian, quite squeamish, fiancee)

9 pound Boston Butt on the smoker right now.

I agree with Leigen Zero. So much good stuff our American friends are missing out on.

On second thought, since it comes (usually) in a sealed plastic wrapper, and apparently you can send coconuts in the mail, can you just send black pudding by post?

I have to be honest, I would get a warm fuzzy feeling in my heart if when I go to get the mail my letterbox looked like this:
'bill, bill, junk mail, bill, junk mail, black pudding'

 Leigen_Zero wrote:
On second thought, since it comes (usually) in a sealed plastic wrapper, and apparently you can send coconuts in the mail, can you just send black pudding by post?

I have to be honest, I would get a warm fuzzy feeling in my heart if when I go to get the mail my letterbox looked like this:
'bill, bill, junk mail, bill, junk mail, black pudding'

I don't think so sadly. My wife and I were looking at sending some things back to Ireland at Christmas but the postal regs put the brakes on those plans. Black pudding can be got here, its just not common. There's an Irish pub near here that does a great Irish breakfast, complete with white and black pudding.

What does everybody reckon the best way to serve gammon is?

Fried egg or Pineapple?

Tomorrow night I'm cooking gammon and pineapple, but I've been getting some funny looks from people when I've told them.

What should I put with the gammon - chips/veg/something else?

Although reading the last few posts has really made me want some black pudding, I don't think I could get away with sticking it on gammon. The wife might complain. :(

PredaKhaine wrote:
What does everybody reckon the best way to serve gammon is?

Fried egg or Pineapple?

Tomorrow night I'm cooking gammon and pineapple, but I've been getting some funny looks from people when I've told them.

What should I put with the gammon - chips/veg/something else?

Although reading the last few posts has really made me want some black pudding, I don't think I could get away with sticking it on gammon. The wife might complain. :(

That really seems a matter of personal preference. I'll eat mine either way but some people react in disgust to one or other topping. For a side I'd say cut up some potatoes into thick chips, put them in a bag, add in olive oil, some paprika, Italian herbs and chili flakes, shake, dump out of the bag and onto an oven tray and bake until done.

Black pudding cooked up and crumbled into mashed potatoes is pretty good

PredaKhaine wrote:
What does everybody reckon the best way to serve gammon is?

Fried egg or Pineapple?

Tomorrow night I'm cooking gammon and pineapple, but I've been getting some funny looks from people when I've told them

Why not invoke the axiom of choice and have both? which is my preferred way of serving gammon.

Also, a suprisingly tasty variation is to make chilli and garlic gammon (discovered by accident when I had leftover gammon and a creative moment), make a rub of hot chilli powder, finely chopped/crushed garlic and olive oil, then apply liberally to the gammon before cooking via preferred method.

As for accompaniaments, I reccommend good thick-cut chips.

Last night was a roasty chicken I got at the supermarket. Tonight will be the leftovers. But tomorrow I'm making Scapelles.. that's what my grandmom always called it, dunno what the real name is.

it's like a thin crepe that you roll up real tight with just parmasean cheese sprinkled inside before you roll it up. Then you just stick em in chicken broth and eat it like soup. Tis yummy.

pretty easy to make.. just 6 eggs, 1.5 cups of flour and 1.5 cups of water. Cook em in a nonstick pan like a pancake.

Chips it is then.

We've got some 'spicy meat rub' that a mate with a culinary bent knocked up at home, I might have to stick some on the gammon, then have pineapple on it too.

Next time after this I cook, I'm doing a fry up/mixed grill. With as many different sorts of meat possible.

Whats the best meat people have tried? (not counting the common ones like cow, pig, chicken, sheep and in the uk horse )

PredaKhaine wrote:
Whats the best meat people have tried? (not counting the common ones like cow, pig, chicken, sheep and in the uk horse )

I don't know about the best but I have had rabbit, rattlesnake, alligator, elk and bison since I moved here. All pretty good too

PredaKhaine wrote:
Whats the best meat people have tried? (not counting the common ones like cow, pig, chicken, sheep and in the uk horse )

I've always like frog legs when available. One common meat around here is deer, and I never get enough of that. I've also had bison, and it was pretty good also (very similar to deer in my opinion). Alligator is good, kind of has a fishy taste to it.

 Snrub wrote:

Albatross wrote:That's not what it says on the first page of my passport, Bruce. It says 'Her Britannic Majesty Requests that the Sausage Be Encased Within the Pudding, without Fear or Favour'.

Sincerest apologies mi'lord. I must be eating the bastadised Australian convict version of Toad in the hole. I'll cease these heretical practices at once.

Listen, at the end of the day, it's still sausages and Yorkshire puddings. Chalk it up as a 'win' either way, toad or no toad.

PredaKhaine wrote:

Next time after this I cook, I'm doing a fry up/mixed grill. With as many different sorts of meat possible.

Whats the best meat people have tried? (not counting the common ones like cow, pig, chicken, sheep and in the uk horse )

#1 - I once ate a mixed grill which contained no less than 8 different cuts of meat (steak, gammon, pork chop, sausage, bacon, chicken breast, ribs), the only thing that wasn't originally an animal on that beast was the fried egg and mushrooms.

#2 - If we include aquatic lifeforms, then swordfish, otherwise bison (in burger form), was incredibly tasty, like beef, but a bit leaner and slightly gamey, however was a little dry, probably due to being less fatty than beef. Swordfish was a genuine treat, kind of like a decent fresh tuna steak, quite succulent, delicious taste and a bit more filling than your average fish.

I decided to not be quick about my dinner... I made fish and chips

Like as legit as I could get it. We had battered Cod in our freezer, so I took it out, cut off the batter, and made my own using a recipe I found online and videos on YouTube. Took some golden potatoes left over from St. Patricks Day (uncooked). Cut them up (I guess technically "chipped" them), and started up the oil. Had a pot of Vegetable oil going, got it hot as balls, and dropped in my fish, pulled them off to cool and threw in the fries. Poured me a nice cold Guinness, and felt as though I should have ended my night with some tea... so I did...

I didn't get to sleep till after midnight >_< (less than 5 hours of sleep plus a full days work today )

Kangaroo is damn tasty. Very tender. Dunno how easy it would be to get in States or the UK but if you do find it i certainly recommend trying it.
Certain snakes are quite good eating as are Goannas.
Bush Pigeons. Bush Pigeons are top notch grub.
Also heard tell of Croc being pretty good but I've never tried it myself.



Alf those home made fish n chips sound really good. I'm quite envious.

I've eaten Alligator. It was minging. Sort of like fishy pork. Kangaroo was pretty nice though.

How'd you have the Roo?

I've had deer, buffalo, alligator (I thought alligator was more like chicken... but then again it reminded me of frog legs which did remind me of chicken), frog legs, ostrich, and ostrich eggs, meal worms, and crickets...

And as long as we're naming odd meats we've eaten...
A whole White Castle Crave Case (the 30 sandwiches not the box they came in)

I've tried
venison
croc - looks like fish, texture of beef, tastes like fish
Bison - a bit too lean for me
Ostrich - fantastic.
All in burger form

But the single best burger I've ever had was wild boar.
It's like pork squared. It cost me £5 and I had to go to a renaissance fair/re-enactment but I consider that a small price to pay.

 Snrub wrote:
How'd you have the Roo?

Sausages! Sorry, 'snags'.

 Alfndrate wrote:
I've had deer, buffalo, alligator (I thought alligator was more like chicken... but then again it reminded me of frog legs which did remind me of chicken), frog legs, ostrich, and ostrich eggs, meal worms, and crickets...

And as long as we're naming odd meats we've eaten...
A whole White Castle Crave Case (the 30 sandwiches not the box they came in)

I've heard that Alligator can taste like chicken or fish depending on how it's prepared. But I'll agree, frog legs definitely remind me of chicken. And you better not bash White Castle! Those sliders are perfect for a night of drinking....and for cleaning out your digestive system

 mega_bassist wrote:

 Alfndrate wrote:
I've had deer, buffalo, alligator (I thought alligator was more like chicken... but then again it reminded me of frog legs which did remind me of chicken), frog legs, ostrich, and ostrich eggs, meal worms, and crickets...

And as long as we're naming odd meats we've eaten...
A whole White Castle Crave Case (the 30 sandwiches not the box they came in)

I've heard that Alligator can taste like chicken or fish depending on how it's prepared. But I'll agree, frog legs definitely remind me of chicken. And you better not bash White Castle! Those sliders are perfect for a night of drinking....and for cleaning out your digestive system

White Castle is probably like my ultimate diet killer... It's rare that I eat it, and I haven't had much of a hankering since I ate that crave case, but when I smell those greasy little sliders, I have to get some... and by some I mean all the sliders...

I decided to make my first ever loaf of bread this evening; equal parts white and wholemeal flour. I have neither a bread maker or a loaf tin so I'm not sure how it will turn out. In any event the house will smell of freshly baked/failed bread!

 Alfndrate wrote:

White Castle is probably like my ultimate diet killer... It's rare that I eat it, and I haven't had much of a hankering since I ate that crave case, but when I smell those greasy little sliders, I have to get some... and by some I mean all the sliders...

I know exactly what you mean. Luckily, the closest one to me is about 10-12 miles away, and none of my friends live near there, so I never eat it. But when I go, I always get at least 6 sliders and an order of onion rings.

 RossDas wrote:
I decided to make my first ever loaf of bread this evening; equal parts white and wholemeal flour. I have neither a bread maker or a loaf tin so I'm not sure how it will turn out. In any event the house will smell of freshly baked/failed bread!

Did you add any yeast? I've started to bake a little, but mainly wheaten bread.

 Dreadclaw69 wrote:

 RossDas wrote:
I decided to make my first ever loaf of bread this evening; equal parts white and wholemeal flour. I have neither a bread maker or a loaf tin so I'm not sure how it will turn out. In any event the house will smell of freshly baked/failed bread!

Did you add any yeast? I've started to bake a little, but mainly wheaten bread.

Yeah, I added the 7 grams of fast action yeast that the recipe recommended. How have your loaves turned out?

 RossDas wrote:
Yeah, I added the 7 grams of fast action yeast that the recipe recommended. How have your loaves turned out?

Pretty good. Its simple and easy to make because there is no yeast and little kneading. Want the recipe?

 Dreadclaw69 wrote:

 RossDas wrote:
Yeah, I added the 7 grams of fast action yeast that the recipe recommended. How have your loaves turned out?

Pretty good. Its simple and easy to make because there is no yeast and little kneading. Want the recipe?

Yes please, a recipe with little kneading would be very handy.

2 cups whole wheat flour
2 cups all purpose flour
1 1/2 cups wheat bran
1 cup wheat germ
1 1/2 tablespoon salt
1 1/2 tablespoon baking soda
1/2 stick butter
2 1/4 cups of buttermilk

Pre-heat oven to 350F. Mix all the dry ingredients together then cut up the butter and rub it into the mix with your fingers. Stir in the buttermilk and mix by hand. Then on a floured surface knead the bread 5-6 times (you may need to add a wee bit more all purpose flour as you do this to get the right consistency) and shape into a ball, then flatten to about a 9 inch disc. Place on a baking tray and cut an X across the dough. Bake for 1 hour, rotating the bread halfway. Then take it out, let it cool and enjoy

 Dreadclaw69 wrote:
2 cups whole wheat flour
2 cups all purpose flour
1 1/2 cups wheat bran
1 cup wheat germ
1 1/2 tablespoon salt
1 1/2 tablespoon baking soda
1/2 stick butter
2 1/4 cups of buttermilk

Pre-heat oven to 350F. Mix all the dry ingredients together then cut up the butter and rub it into the mix with your fingers. Stir in the buttermilk and mix by hand. Then on a floured surface knead the bread 5-6 times (you may need to add a wee bit more all purpose flour as you do this to get the right consistency) and shape into a ball, then flatten to about a 9 inch disc. Place on a baking tray and cut an X across the dough. Bake for 1 hour, rotating the bread halfway. Then take it out, let it cool and enjoy

Cheers, I'll try that out next time I'm baking.
Here's the recipe I'm using tonight - it's slightly more basic; I'll let you know how it turns out. http://www.bbcgoodfood.com/recipes/10121/bread-in-four-easy-steps

Thank you, I had a load of links saved on my old laptop....but then I sorta dropped it

I think we need a sticky Dakka Recipe Exchnage post! A grimoire of the bestest dishes by dakkas for dakkas.

But that would dispel the myth that all nerds are geeks still live with their parents and can only cook Ramen, or order pizza


Automatically Appended Next Post:
We could call it Mealus Malefacorum, or Grimore Grastronomicon

Necros wrote:I think we need a sticky Dakka Recipe Exchnage post! A grimoire of the bestest dishes by dakkas for dakkas.

Dreadclaw69 wrote:But that would dispel the myth that all nerds are geeks still live with their parents and can only cook Ramen, or order pizza

If we can get technical over which blends of paint to base/highlight/wash miniatures I'm sure we can figure out a nice blend for a steak's spice rub. Cooking, like painting, is an art.

And we eat ramen so we can afford to buy our toys!

I do have to say, Dakka has a very internationally diverse population. I, for one, would be interested in seeing what everyone is cooking. At the very least we can try to keep this thread alive and post recipes for what we are cooking here.

Dinner tonight is going to be potato soup. It's going to be a variation of the following recipe, but I already have the potatoes/carrots leftover from sunday, so I'm just going to hit them with a stick blender and add some chicken stock. This recipe works well for parties and gatherings. You have extras on the side, the sort of things you put on a baked potato, and people can fix their own. Vegi stock can be substituted for the chicken if you have vegetarians.

Potato Soup:
Ingredients:

3 large potatoes diced into bite sized pieces
2 carrots sliced into rounds
(Put these together in a bowl of cold water and salt until ready.)
2 large onions diced
3 to 4 garlic cloves finely diced
3 to 3 1/2 quarts of chicken stock

Herbs & seasonings: 1 tlb. salt, 1 tsp. pepper
1 tsp sage, 1 tsp basil, 1 tsp. thyme (this is where you can add or subtract to your taste)
1 tlb of parsley, if you have it.
Instructions:

1) Oil enough to cover the bottom of a dutch oven or large cooking pot
2) saute onions until translucent
3) add garlic and saute for about 1 minute
4) Put herbs & spices over the onions, stir in so that they can sweat
5) Drain potatoes and carrots, add to the pot and saute until they look slightly cooked around the edges
6) Add chicken stock or chicken paste in hot water to make 3 to 31/2 quarts
7) Bring to boil, turn down to simmer for 2 hours.

Additions:
You can of course, add cream or milk at the end and all types of toppings such as bacon and/or cheese. If you want to puree it (and you do), it needs to cool for about 1 to 2 hours and then put into blender in batches to puree (or just hit it with a stick blender). It is actually a very simple recipe.

For my dinner I had the good old Scottish stand by, mince 'n tatties wi' peas.
Lovely.
I had mash and mince left over from making a Cottage Pie for the freezer.
(I work shifts, so I like to have a nice selection of meals frozen, ready to bring in to work)

Wild Boar is the greatest game meat of all time.

You heard it here.

 Snrub wrote:
Kangaroo is damn tasty. Very tender. Dunno how easy it would be to get in States or the UK but if you do find it i certainly recommend trying it.

Its fairly easy to get, most speciality butchers seem to have it in some form or other. I have even seen it in supermarkets (althought that was in Ireland) and there is an Australian theme pub that seems to put it in all their bar meals (kangaroo curry, lasagne etc).

Its chillie tonight

I had wild boar at a restaurant in Delphi when I went to Greece in 2006. It was yummy, but I kept chomping down on bone bitz .. at least I thought thats what it was. I spit it out, and it turned out to be buck shot. Lots and lots of it too. Dunno if I swallowed any, but I don't remember seeing or feeling any come out the other end. I didn't set off the airport metal detector, so I guess I was ok.

I also thought it was funny how greek salad we had in greece had no lettuce at all. Just cucumbers, tomatoes, onions, wrinley olives and lots of feta. Must be an american thing...

 Necros wrote:
...lots of feta.

Mmmmmm.....feta cheese
/drool

And I'm making tacos tonight! And I have to say, since I made the switch to ground turkey, I actually prefer it to beef.

Ground turkey is real tasty.. it's good for almost anything, but I never really liked turkey burgers.. but then all I ever tried were the pre-formed frozen kind not fresh ground. It's great in chili and sloppy joes too

I've eaten the following:
Elk
Moose
Venison
Antelope
Rattlesnake
Gator
A wide variety of fish
Ostrich
and all the regular critters

I really want to try 'Roo steaks, a buddy of mine just moved to Australia and that sob keeps sending me photos of 'Roo steaks.

My one real regret in my life so far is that I missed out on getting to eat a Lion burger. No gak, actual LION.

 Necros wrote:
Ground turkey is real tasty.. it's good for almost anything, but I never really liked turkey burgers.. but then all I ever tried were the pre-formed frozen kind not fresh ground. It's great in chili and sloppy joes too

That is probably what I'm making tonight.

1 pound of ground turkey
1Tb of Smoked Paprika
Salt and Pepper to taste (I don't measure that lol)
1/2 Tb of Todd's Original Dirt

Form into patties, grill on one side for 5 minutes, flip once, grill for another 5 minutes, add cheese 2 to 3 minutes in.

 Necros wrote:
Ground turkey is real tasty.. it's good for almost anything, but I never really liked turkey burgers.. but then all I ever tried were the pre-formed frozen kind not fresh ground. It's great in chili and sloppy joes too

Oh, totally agree. Last time I made turkey chili, my roommate and girlfriend had no idea I used ground turkey! Haha. As for turkey burgers, since there's no fat on them, they're frustrating to grill. I normally mix a little bit of ground beef in to fix that. Now, as for frozen turkey burgers, the Butterball ones are the best in my opinion.

Cook them on a George Forman, and put a little bit of ground chili and cayenne on them - very good!

 Necros wrote:
Ground turkey is real tasty.. it's good for almost anything, but I never really liked turkey burgers.. but then all I ever tried were the pre-formed frozen kind not fresh ground. It's great in chili and sloppy joes too

I actually find that I prefer ground turkey meatballs over beef meatballs. Not as greasy, but still tons of flavor, and they're juicy and moist. Man, if we do start a recipe thread, I'll have quite a few recipes to throw down...and a helluva lot to try. I just lost 15 lbs, Dakka, don't make me go [just] above 200 again!

Rather shamefully, I just had a McDonalds.....

Last night was Beefsteak Tagalog, which is a Filipina dish. Its slices of steak, fried with onion and Soy Sauce, served with rice. Twas luvverly.... Usually i'm quite slack with dinner. I tend to grab a bite at work then have something sinple for dinner, like a bowl of Crunchy Nut Cornflakes

Chicken drum sticks tonight I think.

And a rack of BBQ baby back ribs!

Soft tacos, made from ground turkey, some fresh peppers and onions, with a good measure of Pace's Picante sauce. Some spanish rice, and some beans...

Glad I didn't have to make burgers, I'm working on a client upgrade lol

Does anyone have a good spanish rice recipe? I've tried making some once...and it failed terribly.

Usually when it comes to recipes I do not know how to make exactly, I check allrecipes.com I am sure there is a highly rated and good spanish rice recipe.

Off the top of my head, I believe you chop veggies, peppers, onions what not, and put then in with rice, but instead of water you use chicken stock and tomato sauce along with appropriate spice.

Tonight is gammon and chips.

But for some reason I really want some Haloumi. I haven't had it in ages. Damnit, now I want a bbq.

http://en.wikipedia.org/wiki/Halloumi

Squeaky teeth cheese FTW.

 Palindrome wrote:

 Snrub wrote:
Kangaroo is damn tasty. Very tender. Dunno how easy it would be to get in States or the UK but if you do find it i certainly recommend trying it.

Its fairly easy to get, most speciality butchers seem to have it in some form or other. I have even seen it in supermarkets (althought that was in Ireland) and there is an Australian theme pub that seems to put it in all their bar meals (kangaroo curry, lasagne etc).

Its chillie tonight

Kangaroo is really, really, really damn good. Quail is also quite nice.

Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

 Snrub wrote:
Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

I'm a big fan of chicken noodle, and also leek and potato, but during my diet it has to be sweet red pepper and tomato soup. It ticks all the boxes by being low on calories, nutritious, tastes amazing and isn't too hard on the wallet.

 Snrub wrote:
Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

Heinz Lamb Hotpot.
With dippy bread.

It's pretty much kebab flavour.

Double-boiled pork rib and watercress.

Mmm.

Haven't had it in years though!

 Snrub wrote:
Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

Split pea and ham is a good soup; needs to be fresh though, never found a good canned version. I also enjoy a good french onion soup. But my favorite is probably tinted by nostalgia, as it's an old family recipe I frequently had when visiting my grandparents.

My Great Grandmother’s Potato Soup:

Take a cottage ham (also called smoked pork shoulder) and cover with water in a large soup kettle. Add a bay leaf and 6-8 whole peppercorns. Bring to a boil and then simmer until the meat is tender. This will take about 3 hrs depending on the size of the ham.
Remove meat from pot and shred removing all fat. Grate a number of carrots and potatoes. Slice a large yellow onion. Return meat to soup with vegetables. Add Maggi Seasoning or beef broth if soup broth needs more flavor. Add some rosemary, parsley, and thyme. Simmer until vegetables are cooked. It is best if the soup can be prepared a day before serving, so that the fat can be skimmed off when it is cool.
Serve with pumpernickel bread.

 Snrub wrote:
Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

My family's lentil soup recipe! Tomato is also very plain but very good, otherwise I tend more towards stews.

I like any kind soup. I make my own all the time in big batches and freeze it in individual servings .. which is like 4 normal skinny person servings. Favorite kinds are usually the cream kinds.. Every other week or so I get brocolli cheese soup from Panera in a bread bowl

6 Mcdonalds Cheeseburgers 3 large fries 3 large coke. AND THATS A SMALL MEAL. After a hard day of rugby its great to just stuff your face

I love Italian Wedding, Chicken Dumpling, Chicken Paprikash, and this Cheese Ale Soup a local grocery store stocks during the colder months...

Most soups I will eat though

Tomato soup.

With enough cheese to make the spoon stand up on its own.

Italian food tonight.

Last night: Old world goulash with spatzle. Man that was effing good!

Tonight: Tatertot casserole...only because we will be getting home late and it is easy to make.

PredaKhaine wrote:
Tomato soup.

With enough cheese to make the spoon stand up on its own.

I like to add pasta to my tomato soup too **drools**

Last night we were out with the intention of getting some errands done, the snow started so we thought we'll stop in for a bite to eat and had a Margarita and split an order of steak fajitas and some peanut butter pie. When we went outside again the lake effect snow was in full swing so we just went home again. Great first day of spring

 Dreadclaw69 wrote:

PredaKhaine wrote:
Tomato soup.

With enough cheese to make the spoon stand up on its own.

I like to add pasta to my tomato soup too **drools**

Last night we were out with the intention of getting some errands done, the snow started so we thought we'll stop in for a bite to eat and had a Margarita and split an order of steak fajitas and some peanut butter pie. When we went outside again the lake effect snow was in full swing so we just went home again. Great first day of spring

Lake effect snow?! What God forsaken part of the US do you live in? (I'm asking this as someone that gets hit with lake effect snow in Northeast Ohio)

 Lord General Cheese wrote:
6 Mcdonalds Cheeseburgers 3 large fries 3 large coke. AND THATS A SMALL MEAL. After a hard day of rugby its great to just stuff your face

I suppose abusing your body in every possible way in a single day has a certain appeal

Tacos from Jack in the Box.

 Alfndrate wrote:
Lake effect snow?! What God forsaken part of the US do you live in? (I'm asking this as someone that gets hit with lake effect snow in Northeast Ohio)

Northern Indiana

 KalashnikovMarine wrote:

 Lord General Cheese wrote:
6 Mcdonalds Cheeseburgers 3 large fries 3 large coke. AND THATS A SMALL MEAL. After a hard day of rugby its great to just stuff your face

I suppose abusing your body in every possible way in a single day has a certain appeal

My guess is that you're either a very young Full back.. or you're about my age, and are a front rower (also, like me)


And yes, KM, Rugby is one of the absolute best ways to abuse your body, and get some great PT in at the same time.

OT, my favorite soup happens to be Clam Chowder.. I grew up on the Pacific coast, so for me, the fresher the better... I can't wait to be moving up to washington in a while, so that I can finally try to make it myself

Ohh, and if you take a Sourdough cannonball, and make a large "bowl" out of it, that is one heavenly meal right there... really sticks to the ribs, as it were.

 Snrub wrote:
Just watched a rather amusing video of Jimmy Carr talking about his favourite kind of soup. Does Dakka have a favourite kind of soup?

Mine would have to be pea & ham soup with a nice crusty dinner roll.

A well made posole is without a doubt the greatest soup ever conceived of by mankind.

Miso is my second favorite.

 Monster Rain wrote:
A well made posole is without a doubt the greatest soup ever conceived of by mankind.

Miso is my second favorite.

Ribollita is pretty good too

Tonight I went out with SWMBO to Yo Sushi.
It was nice.

Tomorrow, I'm making a roast lunch.
Chicken, roast veg, stuffing, bread sauce, yorkshire pud, and home made gravy.
It's a bit of work, but well worth the effort.

miso soup is great for ease of preparation. My favourite soup is chinese chicken and sweetcorn (homemade) , my alltime fave soup was a chefs special hangover soup. It had so much green vegetable goodness to my surprise it actually worked .

Mmmm! Well made Miso soup is a beautiful, beautiful thing.

Last night was Frankie and Bennie's. The gammon is now for saturday.

Carbonara Calzone. All good.

Tonight? it's friday - Takeaway night!

Chinese, Curry or Pizza?

I am craving Pad Thai, like I would kill for full strength burning your mouth with glory pad thai. I have no idea why.

Last night after getting the snow delayed errands we had a semi Kosher meal (as Kosher as two Gentiles can make in the same kitchen that we have pork ) of matzo soup, washed down with the finest Manischewitz

Because its a Friday in Lent we'll be having something involving fish tonight. Any suggestions for what religion we can offend tomorrow?

PredaKhaine wrote:
Last night was Frankie and Bennie's. The gammon is now for saturday.

Carbonara Calzone. All good.

Tonight? it's friday - Takeaway night!

Chinese, Curry or Pizza?

Hmmm, if I was given the choice I'd go curry. It's hard to get a good lamb dhansak here.

Mussels in white wine sauce over homemade pasta.

How are you cooking the mussels?

It's game night... Might have some taco bell...

hmm phad thai.. i should make some tonight. i make an awesome phad thai.

 Monster Rain wrote:
How are you cooking the mussels?

GF Steamed them with garlic before making the sauce.

My favorite way to cook mussels to get a pan smoking hot, put in a little oil, when that starts smoking throw in some shallots, garlic and diced tomato. When that starts to brown I pour in about half a cup of white wine, add the mussels, and cover them until they open. Then I stir some mascarpone cheese into the broth in the pan, finish them with some green onions, salt, black pepper and basil, and serve them in that broth alongside some nice toasted bread.

It's pretty much incredible.

 Monster Rain wrote:
My favorite way to cook mussels to get a pan smoking hot, put in a little oil, when that starts smoking throw in some shallots, garlic and diced tomato. When that starts to brown I pour in about half a cup of white wine, add the mussels, and cover them until they open. Then I stir some mascarpone cheese into the broth in the pan, finish them with some green onions, salt, black pepper and basil, and serve them in that broth alongside some nice toasted bread.

It's pretty much incredible.

Well doesn't this sound tempting... I have all the ingredients bar the mussels laying around in my kitchen and the local fishmongers sells mussels for dead cheap.

 Monster Rain wrote:
My favorite way to cook mussels to get a pan smoking hot, put in a little oil, when that starts smoking throw in some shallots, garlic and diced tomato. When that starts to brown I pour in about half a cup of white wine, add the mussels, and cover them until they open. Then I stir some mascarpone cheese into the broth in the pan, finish them with some green onions, salt, black pepper and basil, and serve them in that broth alongside some nice toasted bread.

It's pretty much incredible.

I'm not even the biggest seafood fan, but that needs to get in my mouth.

If you guys decide to try it, let me know how it comes out!

Go really easy on the salt, though. The liquid that comes out of the mussels is going to be pretty briny (in a good way!)

I'm about to enjoy Ye Olde fish and chips. Get in.

 mega_bassist wrote:

 Monster Rain wrote:
My favorite way to cook mussels to get a pan smoking hot, put in a little oil, when that starts smoking throw in some shallots, garlic and diced tomato. When that starts to brown I pour in about half a cup of white wine, add the mussels, and cover them until they open. Then I stir some mascarpone cheese into the broth in the pan, finish them with some green onions, salt, black pepper and basil, and serve them in that broth alongside some nice toasted bread.

It's pretty much incredible.

I'm not even the biggest seafood fan, but that needs to get in my mouth.

Monster Rain has never steered me wrong as regards food.

Wife took a notion so we went to McDonalds and I got a double cheeseburger

Chinese food yesterday, leftovers today!

The runs tomorrow!


I was all set to make fish sandwiches tonight for dinner when my dad said, "I'm in the mood for a salad, but we're out of lettuce and what not. Go grab something from Burger King" (He likes their Chicken, Apple & Cranberry salad). I got food for he and my mom, and I grabbed their new "Bacon Cheddar Stuffed Burger" Bad idea... It was terrible, over cooked, and dry... *sigh* such good potential too.

Hah if mere Chinese food was enough to screw with my digestive system I'd be dead by now.

I know! I think my love of spicy foods and my many years in the boy scouts have given me an iron constitution.

I had a good weekend - chinese on friday night.

I had on friday
Chips, onion rings and chicken balls in batter.
Just a collection of things I could dip into satay sauce really.

Finished it off for saturday lunch. Sat tea was gammon and pineapple.

Sunday - post 40k pub burger.

Chicken box, looks like vomit but tastes so good.

Eggs Benedict for breakfast/lunch and that was pretty much it all day.

 gianlucafiorentini123 wrote:
Chicken box, looks like vomit but tastes so good.

I laughed at this... idk what chicken box is, but I read it as box meaning another word for a part of the female body that men don't have, and I was like... "WHY WOULD SOMEONE EAT THAT?!"

Is this just like a box of fried chicken?

 Alfndrate wrote:

 gianlucafiorentini123 wrote:
Chicken box, looks like vomit but tastes so good.

I laughed at this... idk what chicken box is, but I read it as box meaning another word for a part of the female body that men don't have, and I was like... "WHY WOULD SOMEONE EAT THAT?!"

So glad I'm not the only person that thought of this...

And I'm planning on picking up some sushi this evening. Gotta love dem spicy tuna rolls.

If I recall its usually chicken, chips (fries), cheese and taco sauce

I can't do sushi.. I know it's perfectly fine but I just can't bring myself to eat raw meat of any kind.. I need my animal flesh to be charred over hot coals. And all the cooked sushi I've seen has yucky stuff in it, like crab. ick. I think I'm gonna go invent pulled pork sushi.

Cheese and taco sauce?! O.o

I thought Americans ate bad food


Automatically Appended Next Post:

 Necros wrote:
I can't do sushi.. I know it's perfectly fine but I just can't bring myself to eat raw meat of any kind.. I need my animal flesh to be charred over hot coals. And all the cooked sushi I've seen has yucky stuff in it, like crab. ick. I think I'm gonna go invent pulled pork sushi.

How about cold smoked meats? Still technically cooked yet looks raw for the most part...

 Necros wrote:
I think I'm gonna go invent pulled pork sushi.

I've seen numerous sushi places attempt it, but it never works out.

Apparently I'm joining some friends for a meal, so I suppose I'll see what we're eating soon.

its snowing today, so dinner was a nice pot of beef stew

Went out the other night with friends and had the single worst chicken parma i've ever had. What made the meal even more galling was that it cost me $17. They made up for it though by having quite a nice chocolate mousse.


Tonights dinner would appear to be snags and chips. Judging by the pack of frozen sausages on the bench and the note that says "Make chips".

 Snrub wrote:
Went out the other night with friends and had the single worst chicken parma i've ever had. What made the meal even more galling was that it cost me $17. They made up for it though by having quite a nice chocolate mousse.


Tonights dinner would appear to be snags and chips. Judging by the pack of frozen sausages on the bench and the note that says "Make chips".

see, i read that and my initial though is that a major component of your dinner is this

then i remembered what chips are in that part of the world

Gon' be McD's once I get off work tonight.... mmm mmm spicy chicken sammiches

Something quite expensive that isn't being paid for by me. Hurrah

More snow, some spring break this is!

 greenskin lynn wrote:
See, i read that and my initial though is that a major component of your dinner is this

then i remembered what chips are in that part of the world

This is one of those things that is all over the place between countries.

In Australia we call both these...

And these...


....Chips. Expect that we also call both thick and thin cut chips "chips" as opposed to thick cut being chips and the thin cut being fries.

Where as in America the top ones are chips and the bottom would be fries.
And in UK the top are crisps and the bottom are chips.

It's one big clusterfeth of potatoey delishisness.


I think that post made sense. It made sense to me.

It made sense, excellent explanation of the situation for the US, Australia and the UK. Gotta be careful what you order really.

 Necros wrote:
I can't do sushi.. I know it's perfectly fine but I just can't bring myself to eat raw meat of any kind.. I need my animal flesh to be charred over hot coals.

My wife who won't eat meat unless its well done loves seared tuna, I just can't warm to it at all.

I just had a nice meal. Sausage in a chilli tomato sauce with chips and some sugar snap peas.

YUM. The sausage is fresh as well, from the butchers.

Tomorrow. Going to make a chilli bacon and chicken dish, with some rice probably, add some snow peas and baby corn.

 KalashnikovMarine wrote:
It made sense, excellent explanation of the situation for the US, Australia and the UK. Gotta be careful what you order really.

Do you lot have a different name for thick and thin chips? Or is everything classed as fries?

Last night was burritos, tonight we are going over to friends for a passover seder. So probably brisket. I do know dessert is going to be pavlova and w/ berries, as that's what I'm bringing over.

 Snrub wrote:

 KalashnikovMarine wrote:
It made sense, excellent explanation of the situation for the US, Australia and the UK. Gotta be careful what you order really.

Do you lot have a different name for thick and thin chips? Or is everything classed as fries?

Variations on fries.... in relative size order from thinest: Shoelace, regular, crinkle cut, steak, and a special chip style called Waffle.

I'm adding images for reference.


Shoelace-


regular-


crinkle cut-


steak-


Waffle-

Damnit - Now I want fries/chips/potatoes cut into funny shapes - whatever they're called, I want some!

Edit:You missed one, the ultimate fries are seasoned curly fries. If waffle fries count then curly should too

Tonight will be the last of the leftover soup I made on Sunday.. tomorrow will be taco burgers! I just mix 1 packet of taco seasoning mix in with 1 pound of ground meat.. cook em like normal and add pepperjack & cheddar with a little enchilada sauce & diced onions on top low carbing though so I can't have a bun :(

 Necros wrote:
Tonight will be the last of the leftover soup I made on Sunday.. tomorrow will be taco burgers! I just mix 1 packet of taco seasoning mix in with 1 pound of ground meat.. cook em like normal and add pepperjack & cheddar with a little enchilada sauce & diced onions on top low carbing though so I can't have a bun :(

I've actually made chili using taco seasoning, and it turned out to be really good. I'll have to try taco burgers now haha.

 Alfndrate wrote:
regular-

Yikes. Those look disgusting. All soggy and diseased looking. Nurgle chips.

Waffle-

They look cool. Never seen waffle chips before. How big are they?

The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

you forgot the magic of curly fries it would seem, which stand out for silly cutting method, and having a sort of coating on them i think
they is tasty
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

 greenskin lynn wrote:
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

It may sound sacrilegious but that's my reason for going to Five Guys, I much prefer their fries to their burgers.

 Dreadclaw69 wrote:

 greenskin lynn wrote:
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

It may sound sacrilegious but that's my reason for going to Five Guys, I much prefer their fries to their burgers.

Both are equally great.

Prepare yourselves! The vodka sauce cometh!

How do you make yours?

Here's my personal recipe.


1 bottle of your favourite Vodka.

step 1. Add voka to food.
step 2. Eat food.

 Alfndrate wrote:
The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

Wait so the Nurgle fries are supposed to be like that? Is it just because those eating them are too drunk to notice? Or is it that people who go to sports bars are so depressed that they need depressing looking food?


I'll have to see if i can find waffle fries in the super market. They look tasty.

 Snrub wrote:

 KalashnikovMarine wrote:
It made sense, excellent explanation of the situation for the US, Australia and the UK. Gotta be careful what you order really.

Do you lot have a different name for thick and thin chips? Or is everything classed as fries?

Well, we have Fries, crinkle cut fries, thin cut fries, waffle fries, and then we can go into the realm of Tots... or Tater Tots

About the only place or time I've seen a "french fry" referred to in the British vernacular is when I go to a restaurant and order Fish and Chips.

 Snrub wrote:

 Alfndrate wrote:
The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

Wait so the Nurgle fries are supposed to be like that? Is it just because those eating them are too drunk to notice? Or is it that people who go to sports bars are so depressed that they need depressing looking food?


I'll have to see if i can find waffle fries in the super market. They look tasty.

They're not always so... flaccid, those ones in particular just looked bad, I'm betting because they were from a B-Dubs...

We started out with a Lobster Bisque, followed by Grilled Steak and Salmon and baked Potatoes.
With summer comin' on there are going to be at least three grillings a week at this house.

 Monster Rain wrote:
How do you make yours?

1 large sweet onion, chopped
5 cloves garlic, coarsely copped
3 tablespoons extra virgin olive oil
2 (28 oz.) cans crushed tomatoes
1 1/4 cups vodka, premium quality
2 cups heavy cream
4 tablespoons fresh basil, finely chopped
1 (5 1/2 ounce) can tomato paste
Salt and pepper to taste

Follow the usual procedure. I admit I got it off the intertubes. I also tend to add more garlic and I swap half and half for heavy cream.

bulgogi, pahjuri, rice yay!!

Vodka Sauce: http://imgur.com/a/GNOtY

I'm thinking of trying to make a vodka sauce, but more in the style of a beurre blanc ( reducing the vodka and then emulsifying butter into it).

Hmmmm.... interesting. That could work. Let me know how it goes.

I had tacos...

Pork chops, potatoes and asparagus