Announcement

Collapse
No announcement yet.

Food Glorious Food!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #91
    Not much effort tonight. Got some nice pies from IGA and having a side of veggies with them.

    Comment


    • #92
      Ended up having Butter Chicken which was the easiest to make courtesy of the spice tailor and the pressure cooker. 6/10

      Comment


      • #93
        Originally posted by horrie hastings View Post

        Lol, yes i know what you mean, i don't think i could bring my self to eat the ones that are flying around outside but the ones available for restaurants would be specially bred and not form Hyde Park.

        The time i had goose when i was about 5 we had a boarder in one of the flatettes at out place in Paddington and he bought a goose that used to run around the backyard, i was actually scared of it at the time as it used to squawk and hiss. Then one day i remember seeing quite a few loose feathers and this carcass hanging in the laundry and not much later time wise the bird was in the oven and on the table, my mother told me she hated cooking it but at least she didn't have to kill it, pluck it or hang it, she only had to cook it.
        Classis. Reminds me of my sisters pet lamb that ended up being the Sunday roast.

        Do you watch Mark Wiens on YouTube? He's a food blogger who travels the globe reviewing local eateries. It's quite good.

        Comment


        • #94
          Late night dessert.

          Lemon sorbet in front of the fireplace.

          Comment


          • #95
            Tonight's main ingredient. Whole fresh 3kg Snapper.

            Potential options.

            Tempura battered snapper cocktails with home made sweet and sour sauce. Double fried hot chips
            Fish Tacos and salad.
            Baked whole snapper in green curry paste and coconut cream.
            Snapper Korma curry served with rice.

            Snapper wings will be seasoned and baked for entree.

            Snapper head will make a fish broth which I'll freeze for my next seafood laksa.

            Comment


            • #96
              Originally posted by Bates View Post
              Tonight's main ingredient. Whole fresh 3kg Snapper.

              Potential options.

              Tempura battered snapper cocktails with home made sweet and sour sauce. Double fried hot chips
              Fish Tacos and salad.
              Baked whole snapper in green curry paste and coconut cream.
              Snapper Korma curry served with rice.

              Snapper wings will be seasoned and baked for entree.

              Snapper head will make a fish broth which I'll freeze for my next seafood laksa.
              I hate you.
              FVCK CANCER

              Comment


              • #97
                I went with option 1 and it was next level. 11/10

                Comment


                • #98
                  Originally posted by Bates View Post
                  I went with option 1 and it was next level. 11/10
                  I would have gone option 3 myself but what would I know?

                  I don’t drink. I don’t smoke. I just like it spicy!
                  FVCK CANCER

                  Comment


                  • #99
                    Originally posted by rented tracksuit View Post

                    I would have gone option 3 myself but what would I know?

                    I don’t drink. I don’t smoke. I just like it spicy!
                    That was a close 2nd!

                    I felt like that crispy crunch you get with a thin tempura batter. Snapper being a real flakey fish works well.

                    Option 3 has red chilli, garlic, kaffir lime leaf, tamarind paste, green curry paste, teaspoon fish sauce ditto sesame seed oil and coconut cream wrapped in foil then baked for 40 minutes on 180'.
                    Last edited by Bates; 05-21-2025, 10:53 PM.

                    Comment


                    • Originally posted by Bates View Post

                      That was a close 2nd!

                      I felt like that crispy crunch you get with a thin tempura batter. Snapper being a real flakey fish works well.

                      Option 3 has red chilli, garlic, kaffir lime leaf, tamarind paste, green curry paste, teaspoon fish sauce ditto sesame seed oil and coconut cream wrapped in foil then baked for 40 minutes on 180'.
                      I’m salivating and I’ve already eaten!
                      FVCK CANCER

                      Comment


                      • I've been cooking up a storm this week so I'm keeping it very basic tonight.

                        Curry sausages, mash, peas and gravy.

                        Comment


                        • Originally posted by Bates View Post

                          Classis. Reminds me of my sisters pet lamb that ended up being the Sunday roast.

                          Do you watch Mark Wiens on YouTube? He's a food blogger who travels the globe reviewing local eateries. It's quite good.
                          Have to admit i haven't heard of or seen Mark Wiens, about the only thing i watch on you tube is Greg's Kitchen where he reviews all the junk food options on offer, its good for a laugh.
                          While we were getting ready to go to Italy last year i caught up on all of Stanley Tucci's Italy and also watched Sophie Grigson's Italian series.
                          About the only cooking series i watched recently was Marcus Wareing's Simply Provonce and Marcus in Mallorca.

                          Comment


                          • Originally posted by horrie hastings View Post

                            Have to admit i haven't heard of or seen Mark Wiens, about the only thing i watch on you tube is Greg's Kitchen where he reviews all the junk food options on offer, its good for a laugh.
                            While we were getting ready to go to Italy last year i caught up on all of Stanley Tucci's Italy and also watched Sophie Grigson's Italian series.
                            About the only cooking series i watched recently was Marcus Wareing's Simply Provonce and Marcus in Mallorca.
                            It's definitely worth watching. You'll have years of content to catch up on.

                            Comment


                            • Curry sausages were ok 4/10

                              Comment


                              • Spag bol and salad for tonights dinner.



                                Comment

                                Working...
                                X