Thread: Dinner

  1. #25851
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    Early summer here and that means corn on the cob and cherries.

  2. #25852
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    Quote Originally Posted by Mendip View Post
    ^ What a show off!

    We only had normal sized tomatoes at home. I'd never heard of cherry tomatoes before I went away to uni and got all sophisticated.
    the remainders of that said can of JGG would sit in the fridge open with the spoon still in until the next suitable dish. Which was next day’s leftover Mac cheese.

    I used to buy a punnet of cherry tomatoes every day for work when I worked in a machine shop. They last forever if you suck them.
    Lang may yer lum reek...

  3. #25853
    Thailand Expat AntRobertson's Avatar
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    Fancied some steak:



  4. #25854
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    Quote Originally Posted by AntRobertson View Post
    Fancied some steak
    Rarely a bad idea. Looks good too!

  5. #25855
    Thailand Expat TheRealKW's Avatar
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    Your chips are looking a bit green and funny.

  6. #25856
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    Quote Originally Posted by Headworx View Post
    Rarely a bad idea. Looks good too!
    Steak is always a good idea.

  7. #25857
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    Depends entirely on the stake to be fair.

  8. #25858
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    ^The stakes are high

    But yeah, life's too short to eat shit steaks when good ones don't cost a great deal and are easy to get.

  9. #25859
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    Quote Originally Posted by Headworx View Post
    ^The stakes are high

    But yeah, life's too short to eat shit steaks when good ones don't cost a great deal and are easy to get.
    Just ask Mendip.

  10. #25860
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    ^ I'll ignore that.


    This week at Makro they had packs of barramundi fillets, so I thought I'd try a bit of that.

    I have pretty much perfected this method... I made a foil parcel of barramundi and tomatoes with seasoning and a knob of butter. Almost like a barramundi kleftico.

    All ready to bake when the potato is nearly done.



    20 minutes...



    Minimal carbs, loads of veg, what's not to like!

    And we're back on the peas.



    Lovely!


  11. #25861
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    ^Boneless??

  12. #25862
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    ^ Yeah, completely

  13. #25863
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    Quote Originally Posted by BoganInParasite View Post
    Boneless??
    Isn't the filet of a fish always boneless when you buy it?

  14. #25864
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by BoganInParasite View Post
    Boneless??
    Quote Originally Posted by Mendip View Post
    packs of barramundi fillets
    ...

  15. #25865
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    Mendip didn't mention country of origin/processing and this being Thailand, valid question to ask.

  16. #25866
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    Here ya go...

    It doesn't say fillets but I guess that's what they are. There were no bones in the first two portions anyway.

    It was good and made a nice change from salmon.


  17. #25867
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    Thanks Mendip. Doing a monthly shop in Nan tomorrow so will have a look for it. And likely just use your recipe/method. Anything with that amount of butter can't help be okay.

  18. #25868
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    Quote Originally Posted by Mendip View Post
    Minimal carbs, loads of veg, what's not to like!
    Looks great, but don't they have fresh Barra on ice and a free cleaning station in the Macro up there?

  19. #25869
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    Quote Originally Posted by lom View Post
    Isn't the filet of a fish always boneless when you buy it?
    Depending on the type of fish, not always.

  20. #25870
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    Quote Originally Posted by Headworx View Post
    Depending on the type of fish, not always.
    Yes. Some fish have pin bones that are not always removed when filleting.

  21. #25871
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    ^Case in point: Sea Bream fillets that have about 7 bones in them that need to be plucked out before cooking. I suppose you could leave them in and risk choking or pick the bones out off the end of your tongue while eating but it's easier to get rid of them first.

    Dinner-20210603_141102-jpg

  22. #25872
    Isle of discombobulation Joe 90's Avatar
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    Just the job after a 4 hour bike ride....

    Dinner-20210602_185257-jpg

  23. #25873
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    Looks good, why not substitue the baked potato for more salad?


  24. #25874
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    Quote Originally Posted by Mendip View Post
    I have pretty much perfected this method... I made a foil parcel of barramundi and tomatoes with seasoning and a knob of butter. Almost like a barramundi kleftico.
    I'd recommend adding some onion in the parcel as well.

  25. #25875
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    A slice of lemon? But otherwise looks good Mendy.

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