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Post by chilli on Aug 19, 2022 18:00:09 GMT 8
Posted this in July elsewhere here.
The menu.
Top side of beef briefly fried off on each side. Then placed on an oven tray of onions, carrots, celery, garlic, thyme, sage and bay leaf.
A big side of mashed parsnips with a dribble of verjuice for sharpness. A side of fresh, crisp green beans.
The bed of goodies the beef is cooked on mashed and strained then added back to the tray for the base of the gravy.
We always make our own garlic bread to soak up the goodness.
Open fire. Ma with sherry in hand. Pa with a beer. Me a glass of cab sav.
Beef well rested. Left over beef sangas with mustard or horse radish cream and cheese on white bread with butter. Mum and dad are creatures of habit.
covid hasn't affected their appetite.
Later, homemade apple crumble and ice cream.
Love winter with my family in isolation!
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Post by chilli on Aug 19, 2022 18:00:52 GMT 8
Breaky with mum and dad this Sunday. Lambs fry and bacon with fixins. Important to soak the lambs fry, preferably in milk. I do a variation on Maggie Beer's recipe. Will report back.
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Post by chilli on Aug 19, 2022 18:10:52 GMT 8
I am lucky not to be from the generation/s that boiled the fuck out of vegetables and also over cooked their meat. Mum is an incredible cook! Dad cooks great curries, not so many anymore. He is still great on the BBQ. He does a great baked chicken and home made garlic bread. The more tipsy he is the more garlic. Cause he is usually pissed by the time dinner is served ... and snoring on the couch, we are wading through garlic trying to save ourselves!
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Post by chilli on Aug 19, 2022 18:42:27 GMT 8
Future ventures.
1. How to tackle the Brussels sprout with flavour you will be left wanting.
2. Making anchovies sing!
3. What the fuck do we do with kale!
4. What cheese can I eat without being subjected to vivid 'cheese dreams'.
5. Does eating oysters make you susceptible to orgasms.
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Post by chilli on Aug 20, 2022 7:39:36 GMT 8
Breaky.
My homemade Bircher Muesli.
Healthy.
A great start to the day! 🙂
Soak your required amount of rolled oats over night in freshly squeezed orange juice 🍊. The next morning you'll note the oats have swelled in size. Stir and add fruit. Traditionally apples are added 🍏. I add blueberries and kiwi fruit 🥝. Some times I heat up mixed berries🍓. Bananas are nice too 🍌. Sprinkle cinnamon on top and a dollop of greek yogurt. ❤
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Post by chilli on Aug 27, 2022 13:40:33 GMT 8
Much to Ma and Pa's disgust, my sister is a vegan. She also has tattoos on her shins and a ring through her septum. She's not the type of vegan that won't allow animal products in the fridge in her house though. Her boyfriend is a carnivore! So. It must be love. Am sure there will be a clash once the honeymoon period is over.
A friend's sister is a vegan and will not allow any food that comes from an animal in her house. When her brother cooks for her, she goes through his garbage to check ingredients on packaging he used, to make sure there are no meat products in the ingredients.
I love to give pleasure by way of cooking for my family and friends. So my tattooed, septum pierced sister doesn't miss out.
I have a few tasty vegan recipes I created. Though I don't get why, if they don't like meat, they would want something to resemble or taste like it?
The dishes are often higher in calories and other stuff. Check out the nutritional content in vegan products and compare them to products with tasty meat and other animal ingredients in them.
Will share my vegan curry recipe at some stage. Indian food has quite a few vegetarian dishes anyway. So with a bit of an adjustment - easy peasy. 😊
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Post by chilli on Sept 12, 2022 10:14:09 GMT 8
Seeing Hannibal on here over the weekend got me thinking about body parts we eat.
I've eaten liver, kidneys, brains and tongue, not to mention the parson's nose. What's that about - eating an animal's bottom - we are a strange species.
I like my tongue with a combination of horseradish cream and the traditional mustard sauce.
Beef tongue is best.
Carrots, onion, bay leaves, cloves and allspice.
Submerge tongue, vegies and spices in water.
After bringing to the boil, cook slowly for 3-4 hours. Make sure tongue remains submerged.
Serve with creamy potatoe mash and freshly minted peas.
Note: Make sure you peel the tongue before slicing and eating it. 😛 😋
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Post by chilli on Sept 18, 2022 17:44:09 GMT 8
Has the taste of maple syrup changed? We had a Canadian one tonight and it was meh!
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Post by chilli on Oct 9, 2022 14:17:07 GMT 8
BBQ, Texas style!
I have a cousin in Texas sending me food porn pics lol!
Apparently in Texas brisket is best done on the barbie. But first you must massage your meat.
Dry rub your meat for the best result.
Ok.
The basic ingredients:
Smoked paprika (sweet paprika if you're putting your meat in a smoker), garlic (granulated), brown sugar, cumin, coriander, chilli and black pepper.
Sweet, savoury and spicy. A flavour explosion for your taste buds.
Rub your meat.
Ok.
Then cook. Slice. Add homemade potatoe salad and coleslaw.
Eat!
Enjoy!
Yummy!
😋
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Post by chilli on Dec 4, 2022 14:08:04 GMT 8
A weird day. My partner and I got up at 6am to watch the soccer. We had a champagne breakfast. Champagne at 6:30am is a kick start. He cooked bacon and eggs on toasted Turkish bread, which had avocado smeared on and sriracha sauce. Hot chilli sauce! We ate that at 7:30am ... one bottle of bubbles gone. Opened another. Fell asleep. Woke up at midday with a hangover. Now have a boneless leg of lamb marinating in mild Indian spices. Root veggies will accompany with a mint salsa. Hair of the dog at 5pm? Ok.
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Post by chilli on Dec 24, 2022 8:34:56 GMT 8
Tomorrow's feast. I'm doing the Salmon and potato salad.
Turkey, (apple and sausage stuffing), Ham, smoked honey peppercorn Salmon, cranberry conserve, apricot chutney, honey mustard, sauerkraut (the only thing I thank the Chinese for). German potatoe salad, cucumber salad, roasted brussels sprouts, carrots and potatoes.
Desert is Christmas pudding, custard and cream plus fruit salad.
Cheers! 🥂
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Post by NFA on Jan 5, 2023 7:33:21 GMT 8
[ couldn't resist posting it here chilli as it's the only food thread... lol ]
from Mark A
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Post by NFA on Jan 5, 2023 7:39:57 GMT 8
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Post by Struth on Jan 6, 2023 10:02:45 GMT 8
Seeing Hannibal on here over the weekend got me thinking about body parts we eat. I've eaten liver, kidneys, brains and tongue, not to mention the parson's nose. What's that about - eating an animal's bottom - we are a strange species. I like my tongue with a combination of horseradish cream and the traditional mustard sauce. Beef tongue is best. Carrots, onion, bay leaves, cloves and allspice. Submerge tongue, vegies and spices in water. After bringing to the boil, cook slowly for 3-4 hours. Make sure tongue remains submerged. Serve with creamy potatoe mash and freshly minted peas. Note: Make sure you peel the tongue before slicing and eating it. 😛 😋 There's nothing like the Parson's nose.....it's the first thing to go! |
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Post by chilli on Feb 19, 2023 15:32:13 GMT 8
Brunch today, cooked for us at our favourite cafe in Melbourne.
It's such a treat to have others cook for us, given we feed people for a living.
Me - Truffle mushrooms, poached eggs, haloumi, chilli oil on top of sourdough toast.
Him - Bacon, chorizo, fried eggs, spicy ginger salsa on Turkish bread toasted.
Coffee - long black and a good old cap.
Mild ginger tea to refresh the palate.
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