Thread: Lunch ... the second course

Looks healthy enough..

Originally Posted by Chittychangchang

Looks healthy enough..

We try, hence our normal concentration on seafood and veggies.

Followed by lots of feijoa . . . a fruit I've only ever seen here

Chicken breast in hot wing sauce skewers, with garlic, chili and lime shrimp with a homemade blue cheese dip.

Originally Posted by Dillinger

Chicken breast in hot wing sauce skewers

Meh . . .

Originally Posted by Dillinger

garlic, chili and lime shrimp with a homemade blue cheese dip.

Whoa . . . just have to try that . . . though you an't get decent prawns in NZ. Anywhere

Originally Posted by panama hat

Whoa . . . just have to try that . . . though you an't get decent prawns in NZ. Anywhere

Was surprised how fresh they were in KL from a local fresh mart. The wife got a kilo of them too, along with squid that she can have

All those great steaks and lamb chops around you. It must be hell being a pescatarian there

Just googled NZ and prawns. It says the water is too cold. How do the Aussies manage it then?

^ don't understand that too, the prawns from the cold water North Atlantic are imo sweeter albeit smaller than the tropical ones; makes you wonder how krill survive.

Strange... there's prawns everywhere you go in Norway. Cheap too (for Norwegian prices).

Originally Posted by Dillinger

Was surprised how fresh they were in KL from a local fresh mart. The wife got a kilo of them too, along with squid that she can have

Yea, you can get very nice seafood in KL - once the movement restrictions are liftedyou need to go to a place called Kuala Selangor, about 45 minutes away from where you are for the best seafood - restaurants on stilts over the river. The crabs are fresh as and beautiful, like the mantis shrimp and fish

Originally Posted by Dillinger

All those great steaks and lamb chops around you. It must be hell being a pescatarian there

Nah, the youngest had a nice steak a few days ago. Tender and a beautiful flavour . . . and we had a few bites. But the fish quality makes up for it. . . and we don't do chicken nor pork anyway. Sadly, getting 'fresh' Norwegian salmon in KL is cheaper than getting a nice fresh salmon here. The price of seafood was a shock

Originally Posted by Dillinger

Just googled NZ and prawns. It says the water is too cold. How do the Aussies manage it then?

Aus is in a different area, the water is much warmer

Originally Posted by NamPikToot

don't understand that too, the prawns from the cold water North Atlantic are imo sweeter albeit smaller than the tropical ones; makes you wonder how krill survive.

Absolutely . . .

Originally Posted by panama hat

Aus is in a different area, the water is much warmer

I live and learn

Mad Butchers or dining out near a power plant seem your best bet

Prawns – beware of bargains - Shared Kitchen

^ Nice

^ sweet

Originally Posted by Dillinger

^ Nice

Perhaps, no finer compliment... I feel humbled.

&, I've heard a rumour that:

^

Chicken tikka fillet with mama mia noods.

^ Nice!

The wife plonked this down in front of me today... I think it must mean I've done something right!



It was like... a plate of lettuce with basil (I think), a plate with some kind of sliced sausage and some kind of sauce, and another plate with a strange assortment of veggies and fruit...



Clockwise... chili, garlic, under ripe mango, under ripe banana and cucumber.

The idea was to make little rolls using these small squares of edible plastic stuff, as so...



It was quite nice, but hard work. Instead of 'rolling', the plastic squares tended to fold and snap, depositing the filling on my lap.

And the age old problem... if I say it was nice, I'll get it again. If I say it wasn't very nice, I'll get that look. What to do?

Originally Posted by Mendip

a plate with some kind of sliced sausage and some kind of sauce

It's a message, trust me

^^^ Welcome back Jack.

Whats the tikka recipe?

Originally Posted by Mendip

It was quite nice, but hard work. Instead of 'rolling', the plastic squares tended to fold and snap, depositing the filling on my lap.

And the age old problem... if I say it was nice, I'll get it again. If I say it wasn't very nice, I'll get that look. What to do?

I'm in the same boat.
Here's my Missus first and hopefully last attempt at a Croque Monsieur.




They are just not cut out to use an oven

^ sack the "chef"!

Originally Posted by Dillinger

It's a message, trust me

Two words: bob bit.

Originally Posted by Dillinger

a Croque Monsieur.

Well, fuck me (literally, not figuratively) ... I had to look up that food description!

(I never said I was a food connoisseur)


BTW, I would have eaten that ... I have low standards.

Maybe 2 minutes less under the grill?

^The top half wasn't too bad after cutting off the edges, the bottom piece of toast was harder than Mendip in an unlocked shed

Beef noodle soup for lunch today, pic taken outside...

^ Meatballs?

Originally Posted by NamPikToot

^ Meatballs?

Thai style beef balls