RussianJet From Kazakhstan, joined Jul 2007, 6351 posts, RR: 23 Posted (4 months 1 week 17 hours ago) and read 920 times:
Seems a while since we had a good talk about food.
So, what are you having today?
I just polished off a hefty helping of corned beef hash, made in my own inimitable style. Additions: slivers of red pepper, a good shake of paprika, fried egg. It was delicious, simple and warming.
This was the 'reward' for eating zero fat and sugar during the entire day.
Bon appetit!
✈ Every strike of the hammer is a blow against the enemy. ✈
jetblueguy22 From United States of America, joined Nov 2007, 2053 posts, RR: 1 Reply 3, posted (4 months 1 week 14 hours ago) and read 863 times:
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Looks like it is going to be Chinese for me! I can't wait until I can sneak out of school for spring break and get some good home cooked meals! Dining hall food gets old quick!
Pat
Professor Foltz: You push down on that yoke, the houses get bigger, you pull back on the yoke, the houses get bigger.
bhill From United States of America, joined Sep 2001, 852 posts, RR: 0 Reply 4, posted (4 months 1 week 13 hours ago) and read 848 times:
Hand carved "French" dip sammiches.....with provalone cheese and homade onion rings...and a ice cold Redhook ESB...or 2 or 3....gonna get caught up on my EPL matches....
shamrock350 From Ireland, joined Mar 2005, 6124 posts, RR: 15 Reply 5, posted (4 months 1 week 13 hours ago) and read 841 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!
nazgul From United Kingdom, joined Oct 2012, 46 posts, RR: 0 Reply 13, posted (4 months 1 week 10 hours ago) and read 750 times:
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
AR385 From Mexico, joined Nov 2003, 4927 posts, RR: 27 Reply 15, posted (4 months 1 week 10 hours ago) and read 739 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.
ALTF4 From United States of America, joined Jul 2010, 1150 posts, RR: 4 Reply 18, posted (4 months 1 week 9 hours ago) and read 715 times:
NY strip steak, cooked perfectly. Juicy, tender, and flavorful. The secret? Cooking it in a vacuum-sealed bag in a heated, precisely controlled water bath.
Mmm.
Had some fresh, lightly cooked veggies on the side.
The above post is my opinion. Don't like it? Don't read it.
nazgul From United Kingdom, joined Oct 2012, 46 posts, RR: 0 Reply 19, posted (4 months 1 week 9 hours ago) and read 707 times:
In truth, roast dinner by my mum (mom) but otherwise domino's pepperoni passion and chicken dip things on the side (and the garlic dip...) Can of coke to wash it down..
AeroWesty From United States of America, joined Oct 2004, 19265 posts, RR: 63 Reply 20, posted (4 months 1 week 7 hours ago) and read 679 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.
RussianJet From Kazakhstan, joined Jul 2007, 6351 posts, RR: 23 Reply 23, posted (4 months 1 week 3 hours ago) and read 639 times:
Quoting ALTF4 (Reply 18): NY strip steak, cooked perfectly. Juicy, tender, and flavorful. The secret? Cooking it in a vacuum-sealed bag in a heated, precisely controlled water bath.
Yeaaah, but no charring? No bark? Not sure that's a good thing.
✈ Every strike of the hammer is a blow against the enemy. ✈
idealstandard From France, joined Apr 2009, 361 posts, RR: 0 Reply 24, posted (4 months 1 week 1 hour ago) and read 614 times:
We had pan seared rainbow trout fillets over a braised pea and lettuce salad with lardons, was delicious.
Quoting KiwiRob (Reply 22): Tonight I'm making chicken and mushroom pie, mashed potatoes, carrots and broccoli. You can't buy a pie in Norway so I have to make them myself.
That's probably a good thing. Cannot beat a home made, non-processed pie. We make "roast dinner pie" with all the leftovers of a roast dinner, that's great.
KiwiRob From New Zealand, joined Jun 2005, 5424 posts, RR: 3 Reply 25, posted (4 months 1 week 1 hour ago) and read 646 times:
Quoting idealstandard (Reply 24): That's probably a good thing. Cannot beat a home made, non-processed pie. We make "roast dinner pie" with all the leftovers of a roast dinner, that's great.
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.
idealstandard From France, joined Apr 2009, 361 posts, RR: 0 Reply 26, posted (4 months 1 week 1 hour ago) and read 644 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, 1150 posts, RR: 4 Reply 30, posted (4 months 5 days 22 hours ago) and read 530 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.
OA260 From Ireland, joined Nov 2006, 25122 posts, RR: 60 Reply 32, posted (4 months 3 days 14 hours ago) and read 426 times:
This evening steamed veg and potatoes with roast chicken ( bought from a local trusted butcher ) . This whole scandal has made me think about what I'm eating.
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I haven't been there for a while.
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