shamrock350 From Ireland, joined Mar 2005, 6203 posts, RR: 14 Reply 5, posted (9 months 3 weeks 6 days 6 hours ago) and read 1115 times:
I didn't have any time to make something from scratch this evening so bought a salmon & broccoli quiche from Marks & Spencer after work, it got a little squashed on the train home but still tasted great!
AR385 From Mexico, joined Nov 2003, 5481 posts, RR: 26 Reply 15, posted (9 months 3 weeks 6 days 2 hours ago) and read 1013 times:
Quoting nazgul (Reply 13): Have you tried horse? It's very popular in certain European countries at the moment (problem is, it's a bit of a surprise and most folks don't know they are eating it)! Just a thought? :-P
I have, it´s excellent. As a matter of fact, I´ll eat a horse filet anyday over a cow filet. It´s leaner and more flavorful. As to the original question:
Mixed green salad
Fried chicken sandwich
Cream of brocoli soup.
AeroWesty From United States of America, joined Oct 2004, 20322 posts, RR: 64 Reply 20, posted (9 months 3 weeks 5 days 23 hours ago) and read 953 times:
Tonight, reheated pot roast and homemade gravy (no lumps!) leftover from the weekend, served over white rice with buttered petite peas on the side.
I also put a little cranberry sauce on the plate, which goes surprisingly well with pot roast. I picked that up from a Mark Bittman recipe in the NY Times some years ago, where he tossed an orange and a bag of cranberries into the braising liquid.
idealstandard From France, joined Apr 2009, 380 posts, RR: 0 Reply 26, posted (9 months 3 weeks 5 days 17 hours ago) and read 918 times:
Quoting KiwiRob (Reply 25): New Zealand bakery pies are things of beauty, far better than anything I've had from a UK pie shop. I also like turning Sunday roast into cottage or shepherds pie on Monday.
Yes when I was in NZ a few years ago, I was blown away by the love of the pie out there. I particularly enjoyed the mince pie, reminiscent very much so of some of Scotland's finest offerings.
ALTF4 From United States of America, joined Jul 2010, 1184 posts, RR: 4 Reply 30, posted (9 months 3 weeks 4 days 15 hours ago) and read 804 times:
Quoting RussianJet (Reply 23): Yeaaah, but no charring? No bark? Not sure that's a good thing.
Quoting idealstandard (Reply 24): If you do the sous vide thing right, you cook it and then quickly sear it off to caramelise.
Don't worry, it was seared. I usually alternate between a cast iron skillet in the oven at 550* F, then placed on the grill on high, with a quick sear on all sides (including the small sides where the fat is) - or - I use a butane torch which leaves no noticeable aftertaste (propane does; butane is used for creme brûlée) and burns at 1,500* F.
Both are pretty effective, and quick enough to sear the outside but not raise internal temp
[Edited 2013-02-14 06:01:55]
The above post is my opinion. Don't like it? Don't read it.