Shared tempura udon, gyoza, and french fries dipped in teryaki sauce with the significant other. Eavesdropping on couples going on first dates is always entertaining )
Flattery will get you nowhere, but don't stop trying.
Can't get over the novelty of warm sun and blue skies down here after such a harsh winter! BBQ again. This time it's minted lamb chops, southern BBQ style pork belly strips and good old pork sausages. Salads, dips and coleslaw to go with it.
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
had a bagel with melted irish cheese and some fried pickles last night...probably PB&J tonight...trying to hold out til wednesday when I get grocery money :P
Did you go to the pub Tuesday, Pen?
I must have missed 'Wednesday Report' in the what I drank thread.
Hey tsa, made your curry the other night: fantastic, thanks for a fine dinner.
Had it with some icy cold Sam Adams Nobel Pils.
Here's one for you: a Thai yellow curry recipe (blessed by an actual Thai guy)
2 tablespoons vegetable oil
3 tablespoons curry paste
1 medium onion wedged
1 inch square chunk of ginger, minced
2 pounds skinless, boneless chicken breast and thigh meat, cubed
3 tablespoons brown sugar
3 tablespoons fish sauce (stand back...)
3 tablespoons tamarind paste
3 cups peeled, cubed potatoes
1 can coconut milk
1/2 cup dry roasted peanuts
3 tablespoons fresh lime juice
I can never find tamarind, so deny.
fry the onions in the oil until soft
add curry paste ( I just used canned red curry, it ends up yellow ) and fry a bit
add the chicken and toss until it turns white
...then...
add everything else (except the lime juice)!
bring to a boil and reduce heat and simmer
It's cooked in 20-30 minutes, but I like to let it simmer for a bit longer as the chicken gets very soft and tender.
Add the lime juice at the end.
had sushi wednesday night (yuuum) and McDonald's last night because there was nowhere else to stop along the highway...forgotten how much my body is displeased with their burgers...
made deep fried pickles and a dipping sauce of my own invention...veganaise (vegan mayo...my friend left it here) and frank's red hot sauce. freaking delicious
Mr MartiniThat nice house in the sky.Posts: 2,707MI6 Agent
Just had lunch before work. BBQ Pork Fried rice and Shanghai Steamed Meat buns. MMmmmmmmmm, Mmmmmmm. Had some Mongolian Fire Oil and Vinegar to dip my buns into also.
Some people would complain even if you hang them with a new rope
Meat Feast! I own a bit of land and some cattle and I've had a nice Aberdeen Angus steer killed for the freezer. He had a lovely life, which ended rather abrubtly four weeks ago. Now hung in a chiller all butchered up, tonight is steak night for a few appreciative friends, before the rest is bagged and frozen down. (My plan is to give friends and family a nice meat hamper each for Christmas.) So, with all the cuts coming from a prime animal, it should be easy to decide which steak is the best. We've got ribeye, sirloin strip, wing-rib sirloin, rump, fillet and some hanger steak/offal skirt (very cheap but apparently tender). No T-bones, because that is just sirloin and fillet on the bone and we've got both of those already. All have been rubbed in salt and pepper and a little mild olive oil and are waiting for the barbeque later. We've got bernaise sauce, tossed salad leaves and new potatoes in butter. Hopefully if we all try a bit of everything, we'll come up with the definative steak. God I love these pointless exercises!
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Meat Feast! I own a bit of land and some cattle and I've had a nice Aberdeen Angus steer killed for the freezer. He had a lovely life, which ended rather abrubtly four weeks ago. Now hung in a chiller all butchered up, tonight is steak night for a few appreciative friends, before the rest is bagged and frozen down. (My plan is to give friends and family a nice meat hamper each for Christmas.) So, with all the cuts coming from a prime animal, it should be easy to decide which steak is the best. We've got ribeye, sirloin strip, wing-rib sirloin, rump, fillet and some hanger steak/offal skirt (very cheap but apparently tender). No T-bones, because that is just sirloin and fillet on the bone and we've got both of those already. All have been rubbed in salt and pepper and a little mild olive oil and are waiting for the barbeque later. We've got bernaise sauce, tossed salad leaves and new potatoes in butter. Hopefully if we all try a bit of everything, we'll come up with the definative steak. God I love these pointless exercises!
OK, so if anyone is interested there were eleven of us last night and the steak voting went like this:
Tenderest: Fillet (10 to 1)
Best taste: Ribeye (8 to 3)
Best overall: Sirloin strip (6 to 5)/ Wing-rib sirloin (3 to 2) Rump (2)
Toughest: Hanger Steak (8 to 3)/Rump (3)
Best tasting fat (yes, there was a class for this!): Rump (9 to 2)
So there you go - if you want tender go fillet, if you want taste go ribeye and if you want to play safe go sirloin. Having said that, we BBQ'd everything so pan-frying in butter, braising or oven cooking would probably yeild different results. We just thought it would be fun given the rare opportunity of eating all the cuts from one animal and taking away variables like differing slaughter conditions, time hung in the coldroom and varying butchery skills all out of the equation.
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Comments
http://apbateman.com
I would kill for pie and chips from a british chippy. Wrapped in newspaper.
mountainburdphotography.wordpress.com
http://apbateman.com
going out tonight...not sure where though. all I know is that it means I don't have to improvise something
mountainburdphotography.wordpress.com
I must have missed 'Wednesday Report' in the what I drank thread.
Hey tsa, made your curry the other night: fantastic, thanks for a fine dinner.
Had it with some icy cold Sam Adams Nobel Pils.
Here's one for you: a Thai yellow curry recipe (blessed by an actual Thai guy)
2 tablespoons vegetable oil
3 tablespoons curry paste
1 medium onion wedged
1 inch square chunk of ginger, minced
2 pounds skinless, boneless chicken breast and thigh meat, cubed
3 tablespoons brown sugar
3 tablespoons fish sauce (stand back...)
3 tablespoons tamarind paste
3 cups peeled, cubed potatoes
1 can coconut milk
1/2 cup dry roasted peanuts
3 tablespoons fresh lime juice
I can never find tamarind, so deny.
fry the onions in the oil until soft
add curry paste ( I just used canned red curry, it ends up yellow
add the chicken and toss until it turns white
...then...
add everything else (except the lime juice)!
bring to a boil and reduce heat and simmer
It's cooked in 20-30 minutes, but I like to let it simmer for a bit longer as the chicken gets very soft and tender.
Add the lime juice at the end.
Sometimes I make the curry paste.
mountainburdphotography.wordpress.com
right? the only palatable things are their fries...
mountainburdphotography.wordpress.com
mountainburdphotography.wordpress.com
mountainburdphotography.wordpress.com
http://apbateman.com
mountainburdphotography.wordpress.com
OK, so if anyone is interested there were eleven of us last night and the steak voting went like this:
Tenderest: Fillet (10 to 1)
Best taste: Ribeye (8 to 3)
Best overall: Sirloin strip (6 to 5)/ Wing-rib sirloin (3 to 2) Rump (2)
Toughest: Hanger Steak (8 to 3)/Rump (3)
Best tasting fat (yes, there was a class for this!): Rump (9 to 2)
So there you go - if you want tender go fillet, if you want taste go ribeye and if you want to play safe go sirloin. Having said that, we BBQ'd everything so pan-frying in butter, braising or oven cooking would probably yeild different results. We just thought it would be fun given the rare opportunity of eating all the cuts from one animal and taking away variables like differing slaughter conditions, time hung in the coldroom and varying butchery skills all out of the equation.
http://apbateman.com
YUMMY!!!!
mountainburdphotography.wordpress.com
mountainburdphotography.wordpress.com
Now that sounds good. Perhaps I'll go get a BBQ Pork Burrito for lunch on Tuesday. Mmmmmmmm, I can almost taste it now.
haha hope you enjoy yours, Mr. M! mine were tasty
tonight, it's sushi
mountainburdphotography.wordpress.com
It was quite good, thanks. Only downside is the juices from the pork can be a little messy at times.
but that's half the fun!
mountainburdphotography.wordpress.com