Thread: Dinner

  1. #25876
    On a walkabout Loy Toy's Avatar
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    Quote Originally Posted by Headworx View Post
    ^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.

    Attachment 69672
    It must be at least 40 years since I last tasted bream which I caught myself from the Sydney river system.

    Lovely taste but I have never tried sea bream. Is there a significant taste difference between Sea and River Bream?

  2. #25877
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    Quote Originally Posted by Topper View Post
    I'd recommend adding some onion in the parcel as well.
    Noted.

    Quote Originally Posted by TheRealKW View Post
    A slice of lemon? But otherwise looks good Mendy.
    Yeah, that would have been good but we had no lemons. Before now I've substituted limes for cooking fish but lime seems to go bitter when cooked and it ruined the dish.

  3. #25878
    fully fledged Mutt-packer TheRealKW's Avatar
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    Quote Originally Posted by Mendip View Post
    Yeah, that would have been good but we had no lemons. Before now I've substituted limes for cooking fish but lime seems to go bitter when cooked and it ruined the dish.
    Gotcha.

    Quote Originally Posted by PAG View Post
    Looks good, why not substitue the baked potato for more salad?

    I think the picture of the cat answers that completely, stupid, moronic, frankly violation of human rights type suggestion.

  4. #25879
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    Last night saw something completely different.

    Spaghetti carbonara served modern style and with a side of Mediterranean salad.



    Yum...




  5. #25880
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    What's modern style?

  6. #25881
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Topper View Post
    What's modern style?
    no carbo, only nara

  7. #25882
    Achieve By Unity cyrille's Avatar
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    Quote Originally Posted by Topper View Post
    What's modern style?


    I was wondering that.

    I would have thought it was the corrupted version with cream, but that looks more like the original, authentic style.

  8. #25883
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    Quote Originally Posted by cyrille View Post
    I would have thought it was the corrupted version with cream, but that looks more like the original, authentic style.
    Twas my thought as well.

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    ^ Modern style is to add a small bantam egg to the plated up carbonara and give it a little stir, then let the heat from the spaghetti cook the egg through.

    This gives that lovely rich 'yokey' look at the top of the dish.

    I don't know if it's officially called 'modern style', but it's how one new restaurant does it in Korat and it seems pretty modern to me.

    Never been there meself, mind... just seen the pictures.

  10. #25885
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    Quote Originally Posted by Mendip View Post
    I don't know if it's officially called 'modern style'
    No, it's the authentic way to make the dish.

    Perhaps an Italian gourmand has blessed Korat with his/her presence?

  11. #25886
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    ^ I wish she would... it would be lovely to have someone older than the age of 10 to talk to.

    I am a pretty instinctive cook, mind.

    Must admit, I'm a bit bewildered by getting praise for my cooking... a wind up surely?

  12. #25887
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    Quote Originally Posted by Mendip View Post
    Modern style is to add a small bantam egg to the plated up carbonara
    Hope you just add the yolk and not the whole egg?

  13. #25888
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    Quote Originally Posted by Mendip View Post
    getting praise for my cooking
    Well I wouldn't quite go that far.

  14. #25889
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    ^

    Indeed, carbonara (authentic) has not cream. Only an egg (or two) broken into the spaghetti to provide the creamy richness. Do the same in mashed potato!!!

  15. #25890
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    ^^ The whole shebang mate... are you yolking?

    No waste here.

  16. #25891
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    ^^ My carbonara has no cream, but it does have a shit load of cheese.

    A lot of these old recipes stand to be improved, I feel.

  17. #25892
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    ^^^^^Looks like a mouthwatering carbonara masterclass Mendip. Top stuff.

    Never have I ever had BBQ lamb until a lovely lady from Guangzhou brought 6 chops over for a Friday BBQ tonight.

    Dinner-img_20210604_193244-jpg


    In fact I don't think I have ever bought lamb in my life.

    Dinner-img_20210604_193833-jpg


    Just added salt and pepper before roasting them well done, smoky and sizzling.

  18. #25893
    fully fledged Mutt-packer TheRealKW's Avatar
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    Whaddya mean you have never bought lamb??? In Australia the home of quality lamb at a good price???

  19. #25894
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    Quote Originally Posted by Looper View Post
    a lovely lady

    Dinner-img_20210604_193244-jpg


    smoky and sizzling.
    When i first clocked that Loops, i thought wtf, you've got ladies arms and your shorts down your ankles, you spared us the pan out thank God.

  20. #25895
    fully fledged Mutt-packer TheRealKW's Avatar
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    Pics or it wasn’t a lady

  21. #25896
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    Went to the local Irish pub tonight. Seattle is mostly all vaccinated and people are out everywhere. Things are getting back to normal. Sorry, I ate half my fish and a few chips before I shot this.


    Dinner-pubfish-jpg

  22. #25897
    A Cockless Wonder
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    Quote Originally Posted by TheRealKW View Post
    Whaddya mean you have never bought lamb???
    Almost treasonous innit.

    I barely buy red meat. I put chicken in my Indian curries. On the rare occasion I buy red meat it is always beef.

    Quote Originally Posted by strigils View Post
    your shorts down your ankles
    That is my hairy knee in the corner Strigs, but I was forced to repair indoors at half-time for long trousers as the nights have a nip in the air in June.


    ^cannae remember the last time I had a pint of smithwicks

    Dinner-homer-jpg

  23. #25898
    fully fledged Mutt-packer TheRealKW's Avatar
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    Quote Originally Posted by Looper View Post
    Almost treasonous innit.

    I barely buy red meat. I put chicken in my Indian curries. On the rare occasion I buy red meat it is always beef.
    Staggered, totally staggered.

    Are you immune to all these lamb ads?








  24. #25899
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    Quote Originally Posted by TheRealKW View Post
    Staggered, totally staggered.
    I did enjoy those chops last-night and they were cooked perfect. Still tender and pink inside and charred on the edges outside. And it does have a distinctive flavour, but...

    I think I would still go for beef over lamb if forced into a choice.


  25. #25900
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    Quote Originally Posted by Looper View Post
    Never have I ever had BBQ lamb until a lovely lady from Guangzhou brought 6 chops over for a Friday BBQ tonight.

    In fact I don't think I have ever bought lamb in my life.

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