Thread: Lunch ... the second course

Originally Posted by Joe 90

Green peepers and aubergine worked in this case .

Eggplant is my preference

Cough. Eggplant and aubergine are the same - berries of the species Solanum melongena. Unsurprisingly there are many different varieties, but the difference between "eggplant" and "aubergine" is merely a linguistic choice.

Like cilantro and coriander.

Today's offering, Vietnamese minced pork meatballs in a sriracha laced tomato sauce, on plain Jasmine rice.

^ Reminds me of this morning's visit. 5 days now

Sorry Pag. Looks divine

Looks good!

i've backed right off rice in Thailand, cut it down to a few spoon fulsl and mainly either brown or riceberry

Why is that? If you don't mind me asking? What have you replaced it with?

Thanks PAG , good to have a very talented chef with some really delicious looking dishes

Originally Posted by malmomike77

i've backed right off rice in Thailand, cut it down to a few spoon fuls

Good man. do the same for other stodgy carbs - bread, potatoes, pasta. You'll thank me.

Originally Posted by BLD

Why is that? If you don't mind me asking? What have you replaced it with?

Katoey cock.

Fat bastard trying to go on a diet without stopping beer

such cynicism

Amiright?

I was just in the mood for roast lamb with all the trimmings for my Sunday lunch today.

But alas it wasn't to be.

I quite miss my childhood family Sunday roasts, although they were a bit of a pain during my teens as it meant cutting short the Sunday lunchtime session down at the village pub.

How life changes...



Still, I do enjoy the company of my dogs.

They studiously pretend they haven't noticed that there is food on the table. They know if there's no begging they can stay... and get a treat at the end.



Today it was garlic squid, which was OK to be honest.



Now, I'm not normally one to complain... but the wife insists on getting rice from the less cosmopolitan branch of her family, 'up country'.

I encourage this, because it means the wife disappears every few weeks to visit them, but the rice always has these little larvae and pupae in it.

I'm not a squeamish eater, and usually only have a spoon or two of rice anyway, but it just lessens the experience.

Originally Posted by Mendip

but the rice always has these little larvae and pupae in it.

Originally Posted by Mendip

I was just in the mood for roast lamb with all the trimmings for my Sunday lunch today.

I hope that is your foot protruding beyond the camo.
I usually enjoy our usual Sunday Roast but my nurse has decided Massaman curry tonight, equally delicious for me, washed down with tears of lesser fans and a chilled wine

You could ​just try cooking a Sunday roast…

he's letting himself go, i feared this would happen, standards slipping, routines forgotten, peas a distant memory

Some bulgogi from the last batch that I made, keeping the Korean theme with a side of chopped Japanese spring onion, cucumber, minced garlic, mixed with soy sauce, sesame oil, gochugaru, and toasted sesame seeds.

Originally Posted by PAG

Some bulgogi from the last batch that I made

Damn nice PAG! I love some bulgogi.

A mid morning visit to GO Wholesale for an essential victuals top up needed some sustenance afterwards. We've been to this place (Hiw Peek) a few times recently, with their food being good and reasonably priced. M'Sahib praises it for it's Thai authenticity. Me, I'm a fan of their extra cold Heineken, as evidenced by my striding purposefully to order my first one.....



Some tofu wrapped shrimp spring rolls.



A crab meat curry for M'Sahib.



A yellow curry with crab meat and multi coloured noodles for me.



Fried sea bass with noodles for M'Sahib (most got taken home).



Some cheesecake and tiramisu we split between us.

Nice, fuk i'm hungry .....agasin

Originally Posted by bsnub

Damn nice PAG! I love some bulgogi

That's Bukkake mate

After yesterday's restaurant lunch, back to the home made variety. Today, a baked chicken breast dribbled with homemade sriracha sauce, along with a Greek salad with a Greek yoghurt dressing.

A first time making this today, Mongolian pork. Made with pork tenderloin sliced very thinly then dredged in corn starch before frying for a few minutes until starting to char.



Pork removed from pan, then some minced garlic and ginger fried in the same pan, to which a mix of soy sauce, brown sugar and some water is added. Brought to the boil and thickens before the pork gets reintroduced.



Once the pork is fully coated in the sauce, some chopped Japanese spring onions and toasted sesame seeds get added. Went for a mixed vegetable stir fry as a base, mainly cabbage, some carrot with red and green peppers. Very tasty, it's going to be a regular.