Looks good to me!
Looks good to me!
Born and raised in Miami. Cuban food was just another meal.
Cuban sandwich – purchased
Arroz con pollo – one of my favorites I make myself
Boca is a nice place. I will meet a friend there every time I come to visit the states. But we don’t meet at a Cuban themed restaurant.
Tonight’s dinner was at Casa Mia
Hers - Mango and fish seviche, garlic chicken with glazed pineapple and mashed sweet potatoes with bacon
Mine – croquets, shellfish casserole and a side of black beans
Keep your friends close and your enemies closer.
Landreth, have you ever been called a twat?
Damn fine looking food!
Take 5
Spaghetti
Olive Oil
Garlic and herb cream cheese
Lemon
Smoked Salmon
6 minutes
Tonight, we walked into the nicest restaurant in Havana and I see this on the wall.
And for the rest of the evening, I’m thinking about the picture below.
Last edited by S Landreth; 23-11-2022 at 10:14 AM.
Donde casa de puta? Qhe?
Donde casa de cambio
SL, always posting up the best eatin'....
Makro were out of New Zealand lamb last week... but they did have New Zealand venison in the lamb freezer. How can you not?
A top tip I've learnt is that if you don't have a decent kitchen knife, then cut up meat while it's still partially frozen. It works a treat.
Nice lean meat.
A pre-kick-off Irish venison stew.
Finished off with a half-time chocolate brownie garnished with quartet of ice cream and whipped cream.
How was the stew? Can you make an Irish stew with New Zealand venison? If I see it in Makro I might give it a try in the slow cooker one of these chilly winter evenings.
That looks great !! I love a hearty stew.
Not sure about the Venison part. I guess it all depends on what one means by Venison.
In the US what we call Venison is Deer Meat , that I personally find a bit gamey . Does it mean the same for the NZ meat?
What is your thinking about that? I would not mind trying it.
Here in Thailand I usually use the Thai beef that If cooked long enough (slow cooked for about 3 hrs) and it's pretty good for my taste.
The sooner you fall behind, the more time you have to catch up.
^ My thinking is that I'm pretty sure that venison is always deer meat, regardless of where it comes from.
I also use a lot of Thai beef for stews and pies no problem but just thought we'd have a change. It was a little bit gamey which is very nice for me and I'll definitely buy more the next time we visit Makro.
In fact I'm now thinking of a venison pie.
I'l give it a try. What do I have to lose, It could be a nice variation.
Raining heavily for the second day here in Khon Kaen. I would had been a good day for it.
As It is I am making chicken soup.
Wife buys those chicken carcasses they sell at Macro after they remove most of the mear.
She buys them for the dogs.
I stole two of them, did not care that the dogs were growling at me . The bastards eat better than I do!!
and I am now slow cooking it for over an Hour .to make a chicken broth. I just cut up some chicken breast I had, , will cook it
for at least 30 minutes, at which point I will put half a cup of rice, Not too much rise otherwise you will have a risotto instead of a soup and will thicken it with a lemon and egg mix.
Will post picture when its done.
^ Sounds nice. I like to throw a couple of handfuls of pearl barley into a chicken broth but not sure if you can buy it here. I brought over a couple of bags from the UK.
I know this is a family thread, but did you and the *gardener* have a quick play about with the bread?
Those holes look man made.
I'd better investigate.
I've always asked him to stick with the water melons.
^ i'm sure it tastes great. I save and freeze the left over chicken carcasses from the roasts and once i have 3 i make soup, i add carrot, leek, onion, herbs and rosecoco beans or pearl barley. Some carrot might add some colour.
There are currently 1 users browsing this thread. (0 members and 1 guests)