Have a look at @Scepticalscribe 's new Thread. Food, Glorious Food! MacRumours' new destination for all things food.
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What is/was for dinner?
- Thread starter Gutwrench
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What is different about that "new" thread and why do we now have two "food" threads?
This thread discusses "dinner", which some may consider a little too limited; the other thread was posted with the intention of being able to discuss anything to do with "food" (which can include breakfast, lunch, recipes, raiding fridges for sausages on returning home from the pub ever so slightly intoxicated, plus, of course, dinner, among many other matters relating to food).
Ah, apologies. I had a senior moment there. Forgot which thread it was in.
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Thanks!
Beer battered fish. Had it for lunch a few days ago too.
Yesterday evening, I had free range organic eggs - simple, tasty, perfect - for dinner.
Cassoulet.
Going to freeze a portion for Saturday morning's (that's when they're live here) matches.
Going to freeze a portion for Saturday morning's (that's when they're live here) matches.
How do you prefer it, rare, medium rare, medium, well done?
Rare for me, seared on the outside, and really rare elsewhere.
Usually opt for the more popular Toulouse style. I need to inform our butcher a couple weeks ahead so the store can order what I'd want and prepare the sausages. It's very much a comfort food for me. I'll eat it whenever. And I've eaten it cold the morning after making it. Standing at the fridge with a large spoon. Much like the cheese.
Seriously, rib-sticking, oozing comfort food, agreed.
Love it, on a filthy cold (and possibly wet) night.
It looks like we won't experience that anymore! Must say the drives out to work are quite nice when I'm driving towards ranges. Nice, green, lush. Plenty of fuel for next summer's fires.
Well, here, we are experiencing little else.
Cassoulet sounds an excellent idea for the coming week-end.
In the here and now, sushi graced my table this evening.
I was perusing down the ethnic foods aisle the other day and happened across a large bag of authentic dried Filipino noodles and was reminded of your adoration of them. The one your late mother's carer's friend makes.
Both the carer, and her friend prepare an excellent Filipina fried noodle dish (usually with bacon, broccoli, shrimp, carrots, onions, spring onion, garlic, cabbage, and some other ingredients).
It is a labour intensive, and time consuming dish, with a long ingredients list, hence it tends to be prepared on special occasions, or as a special treat.
And it always appeared on birthdays - mine, or my mother's.
Sounds good! I've never used mesquite for a filet, (not a cut I usually grill, as I don't find them as flavourful as others), but I could see where it would benefit from the wood smoke. I use mesquite on sirloins and really like them that way! Adds a great smoke flavour!
Tonight is chili night! All meat and absolutely no beans anywhere in sight!
Au Gratin potatoes and fennel mashup. The cheese sauce was made from about four cheeses including blue and also added chopped spinach.
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