Stray Cat
My Mail is Forwarded Here
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Nice choice.
I have to say it; I can feel the smell of it while reading. Good one.
I had no idea we had so many poets on this thread. :eusa_clap
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What's for Dinner?
- Thread starter Rosie
- Start date
Stray Cat
My Mail is Forwarded Here
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No dinner today.
No dinner tomorrow.
Oh, and: no dinner on Thursday. :rage:
Why, you're asking?
Because I'm :whip: working heavy-duty overtime.
(no need to rub it in, James.. I'm already feeling the whip)
No dinner tomorrow.
Oh, and: no dinner on Thursday. :rage:
Why, you're asking?
Because I'm :whip: working heavy-duty overtime.
(no need to rub it in, James.. I'm already feeling the whip)
We occasionally have what I call "red beans with toppings".
Start with rice on the bottom of the bowl, then add red beans (cooked with a small amount of hot sauce so they aren't too bland).
Then cover with topping of choice. The selection usually includes:
bacon bits
shredded cheddar cheese
grated parmesan
fresh salsa (made the day before and mellowed overnight)
diced onions
chopped green onions
sour cream
diced kalmata olives (only if we have guests over - the spousal unit does not like olives)
green salsa
various hot sauces
Use what you wish.
Getting back on topic - last night was chili which cooked all day in the crock-pot so it was ready for what turned out to be last night's poor excuse for a Monday Night Football game.
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I made something for you then:No dinner today.
No dinner tomorrow.
Oh, and: no dinner on Thursday. :rage:
Why, you're asking?
Because I'm :whip: working heavy-duty overtime.
(no need to rub it in, James.. I'm already feeling the whip)
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I'll take it with one of everything on the list except bacon. I'll take five helpings of that on it.
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- 13,399
- Location
- Orange County, CA
Had ground turkey tacos last night.
I'll take it with one of everything on the list except bacon. I'll take five helpings of that on it.
Help yourself!
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- 54,308
Oh and I forgot to tell you to hold the rice.
GHT
I'll Lock Up
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- 9,489
- Location
- New Forest
Pork Terrine. It's a lot of hard work, you might prefer to just buy it at your supermarket's deli counter.
Line a deep long terrine dish with bacon rashers, butting each rasher up to the next. You then pile in alternate layers of forcemeat and pork. The pork should be lean and cut into narrow strips. Pack each layer down tightly, until you have layer upon layer. finish it of with fresh herbs: Parsley, Rosemary, whatever takes your fancy. Once you are happy that no more can be squeezed into the dish, pour over a generous slosh of brandy. You could use sherry, or, if you don't like alcohol in food, mix a pork stock cube with a cup full of boiling water, and pour that over it instead.
Now press the lid firmly on. Cook for an hour in the oven at a moderate 300f/150c or, I think gas mark 4, but check that first.
Allow to cool, then tip it out onto a serving plate. You will find a lot of aspic at the bottom, aspic is just the savoury jelly, pour it over the meat.
Leave to chill overnight in the fridge. Then get stuck in. I love to serve it with hot baby salad potatoes, fresh sliced tomatoes, celery and roquette. Roquette is just a fancy way of spelling rocket, it's a small leaf lettuce.
Line a deep long terrine dish with bacon rashers, butting each rasher up to the next. You then pile in alternate layers of forcemeat and pork. The pork should be lean and cut into narrow strips. Pack each layer down tightly, until you have layer upon layer. finish it of with fresh herbs: Parsley, Rosemary, whatever takes your fancy. Once you are happy that no more can be squeezed into the dish, pour over a generous slosh of brandy. You could use sherry, or, if you don't like alcohol in food, mix a pork stock cube with a cup full of boiling water, and pour that over it instead.
Now press the lid firmly on. Cook for an hour in the oven at a moderate 300f/150c or, I think gas mark 4, but check that first.
Allow to cool, then tip it out onto a serving plate. You will find a lot of aspic at the bottom, aspic is just the savoury jelly, pour it over the meat.
Leave to chill overnight in the fridge. Then get stuck in. I love to serve it with hot baby salad potatoes, fresh sliced tomatoes, celery and roquette. Roquette is just a fancy way of spelling rocket, it's a small leaf lettuce.
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I would do that with bacon and save all the pork slicing work.
GHT
I'll Lock Up
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- 9,489
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- New Forest
Using one of those packages, meant for sending out wedding cake slices, mail me a slab. I'll do a critique on it for you.
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- 54,308
They have packages for wedding cake?!
GHT
I'll Lock Up
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- 9,489
- Location
- New Forest
You mean the Kate & William never sent you a slice of their wedding cake?
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- 15,563
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- East Central Indiana
Who is Kate & William..??
Gregg Axley
I'll Lock Up
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- 5,125
- Location
- Tennessee
I think they were on Keeping Up Appearances.
Tonight it was burgers, aged cheddar cheese, and fried cauliflower with onions.
Last edited:
- Messages
- 15,563
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- East Central Indiana
Leftover Chili..and cold Coke.
Vanilla icecream with chocolate syrup.
HD
Vanilla icecream with chocolate syrup.
HD
- Messages
- 15,563
- Location
- East Central Indiana
Gregg Axley
I'll Lock Up
- Messages
- 5,125
- Location
- Tennessee
I don't think she married a Captain, but I could be wrong.
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Captain Kirk and Tom Cruise's ex. Hmmmmm.... lol lol
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- 13,399
- Location
- Orange County, CA
BBQ ribs, rotisserie chicken and mashed potatoes. :thumb:
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