Burt Blank
Legendary Member
Like revenge mate I prefer many dishes cold. Rare roast Beef. Fried bread crumbed fish. Poached wild Salmon. Schnitzel. Ox Tongue. Roast Pork. To name a few.
What did you cook or eat today (September 2020)?
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rascal
Forum GOD!
Just had my normal burger from my fave burger bar. Bacon egg double cheese and a scoop of chips. Half each with wife. (Chips that is) . I added chow chow / piccalilli it included Beetroot.
10/10
I bought some choc peanuts for later tonight. Wife loves them.
Russ
10/10
I bought some choc peanuts for later tonight. Wife loves them.
Russ
MypinchofItaly
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Just a couple of fried eggs with fresh thyme and grated Parmigiano
It's funny, because both MrsTasty and I said, "This would make a good burger."
I've known cube steak to be used only for two things: country fried steak with cream gravy and pan-fried with onion (or mushroom) gravy. When I found this recipe for simply grilling it (90 seconds on one side, 60 on the other), I was suspicious, especially it being so thin), but it still came out medium and getting tossed in some vinaigrette while it rested was a nice little extra flavor boost.
Lullabelle
Midlands, England
Lunch today, spicy King pau with udon noodles. 
Yorky
RIP 21/01/2024
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Snooker today so the norm would have been char siu noodles carry oot. However, it's the start of a bank holiday weekend and the owners of the best stall have gone to their family home for the weekend (about 100 km north). Luckily the Hainanese chicken carry oot was open because I had nothing else prepared. I was tired so these are some that I snapped earlier....
Hungry Man
Senior Member
Tagliatelle bolognese 
Smoked salmon, confit tomato, basil wrapped asparagus and avocado & dill 'mayonnaise'. There is fennel pollen sprinkled.
For the Almond Aggression:
indianwells
Über Member
Pad Thai, my first attempt. May not look pretty but was bloody tasty!!
I have a pad Thai recipe I like, but I make it about once a year, because it's a butt-ton of work and has about 30 ingredients, many specialty (to me), and if I want to eat at 6PM, I have to start prepping at about 2PM, and I need every dish in the house, it seems.
Windigo
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Takeout tuna pizza from the local Italian.
First, a simple salad:
For the dressing, I used a trick I learned from Pepin years ago: when you get to the end of a jar of mustard (or in this case, mayonnaise), there's always that bit you can't get out.
Instead of tossing it, add all the remaining ingredients for a simple vinaigrette (or in this case, a basic dairy-based dressing), give it a shake, and you've got your money's worth from that jar. This dressing had sour cream, garlic, lemon juice, chives, salt, pepper, and buttermilk added.
About to roast some tomatoes, shallots, and smashed garlic:
Added some zucchini and fresh corn:
Finished with fresh basil, Romano, butter, pepper flakes, toasted pine nuts, and some herbes de Provence:
Instead of tossing it, add all the remaining ingredients for a simple vinaigrette (or in this case, a basic dairy-based dressing), give it a shake, and you've got your money's worth from that jar. This dressing had sour cream, garlic, lemon juice, chives, salt, pepper, and buttermilk added.
About to roast some tomatoes, shallots, and smashed garlic:
Added some zucchini and fresh corn:
Finished with fresh basil, Romano, butter, pepper flakes, toasted pine nuts, and some herbes de Provence:
Last edited:
rascal
Forum GOD!
First, a simple salad:
For the dressing, I used a trick I learned from Pepin years ago: when you get to the end of a jar of mustard (or in this case, mayonnaise), there's always that bit you can't get out.
Instead of tossing it, add all the remaining ingredients for a simple vinaigrette (or in this case, a basic dairy-based dressing), give it a shake, and you've got your money's worth from that jar. This dressing had sour cream, garlic, lemon juice, chives, salt, pepper, and buttermilk added.
About to roast some tomatoes, shallots, and smashed garlic:
Added some zucchini and fresh corn:
Finished with fresh basil, Romano, butter, pepper flakes, toasted pine nuts, and some herbes de Provence:
That's me in about 3 months, looks real good.
Russ
Burt Blank
Legendary Member
Left over roast chicken in Thai style green curry with potatoes and rice noodles.A splodge of sweet chili, plenty of lime juice!
The dogs metaphorically !
The dogs metaphorically !
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