Dinner

Going a tad Mediterranean tonight with a stonebacked haloumi and cucumber baguette Attachment 102123

Quote:

---

Originally Posted by Mendip

Snubs, I may be a 'cheap bastard' but I know a little bit about the Norwegian farmed salmon. Not only are they a complete environmental disaster, and not only due to the pollution around the salmon farms, the transfer of lice to wild salmon and the interbreeding with wild salmon that destroys their natural breeding instincts, it has also been an environmental disaster in the Baltic Sea where sand eels were hoovered up to provide food for the salmon farms. I say 'were' because they are all gone now... with the obvious knock-on effects for sea birds, fish populations, etc.

---

You do know what you are talking about. We banned farmed fish pens here after one of them was ripped open due to lack of proper maintenance and a quarter million Atlantic salmon escaped into the open sea. A real disaster for wild salmon and a big reason why I hate the farm raised stuff.

Cypress Island Atlantic salmon pen break - Wikipedia

Washington Bans Fish-Farming Net Pens, Citing Salmon Threat

Ok, for this evening's delight I decided to go fusion; a Thai classic with a Korean twist. I'll lay the ingredients out for you, and I suspect you'll know where we're going:

Attachment 102140

(^ left over from last night's dinner and lunch today - all the eggs and vegetables had gone.)

Now the Korean stuff, classic:

Attachment 102141

Attachment 102142

(Only the finest ingredients.)

&, the end result, I think you'll agree is on a par with the Big Dill's Bread Pudding:

Attachment 102143


For some reason, the wife hasn't spoken to me since I added the pork to the cup a noodles, sorry I mean ramen. She did come over and have a look at me eating it, several times, but didn't seem impressed - there's no pleasing some people...

^ Tell her its your lot until you've recouped her scam money :)

This, probably.

https://teakdoor.com/attachment.php?...4&d=1685272408

^ A pie is always good. Let's hope the Aussie bowlers dish them up all summer long...



^^ It's a good idea, but she'd rather starve...

It tasted as it looked.

:frog:

Apparently im still in charge of cooking all things farang to please ha sip ha sip shark biscuits , so today i wanted to do something with 500g mince to use it up. Google wasnt my friend in this case.

Spag Bol, Cottage pie, mince and tatties, stuffed marrow :)

It recommendeAttachment 102208d porcupine meatballs cooked in tomato soup, recipe seemed easy enough.
2 cans campbells condensed Tomato soup ,finely grated onion, herbs and spices mix it all together in a bowl turn it into meatballs simmer in the tomato soup.

The result was. Oldest son ate it. Youngest son said fuck of im not eating that. ( probably wants a fuckin lobster?) Im gonna have a few more award winners and eat the rejects . Waste not wont not. Kids, fussy coonts

What am i doing wrong chitty?

Reaching out.

Quote:

---

Originally Posted by BLD

Youngest son said fuck of im not eating that.

---

he'll eat it when he gets hungry enough.

Salisbury steak, chili, burger steak with gravy and mash....

Not easy. This cooking thingo

Quote:

---

Originally Posted by BLD

What am i doing wrong chitty?

---

Drinking at home on a Monday?

The meatballs were a good option, but better served with spaghetti, or even in a sub (more lunch-ish than dinner-ish). Tomato soup meatballs and rice, less so.

Quote:

---

Originally Posted by BLD

500g mince to use it up

---

Chilli con carne in Burrito wraps!

Serve it once a week at chez Chitty, never goes to waste..

Quote:

---

Originally Posted by Edmond

Drinking at home on a Monday?

---

Funny fvcker:):beer:

Quote:

---

Originally Posted by BLD

It recommendeAttachment 102208d porcupine meatballs cooked in tomato soup, recipe seemed easy enough.
2 cans campbells condensed Tomato soup ,finely grated onion, herbs and spices mix it all together in a bowl turn it into meatballs simmer in the tomato soup.

---

Tbf if you served that to me ,I'd tell you too fvck off also!

Even I have standards :)

I fear I may have to take you under my wing...

Tonight is simple ....

Piri piri salt sprinkled over a full chicken snd a few potatoes chopped into wedges.

Gonna be served with a variety of sauces and salad,cost less a pint of beer.

Running late tonight, been a long hot day...

Eta 30 minutes and counting..

Attachment 102213

Wholesome and flavoursome ...

Attachment 102220

It's a constant learning curve in the quest for culinary perfection BLD!

May the force be with you.

Quote:

---

Originally Posted by Joe 90

Wholesome and flavoursome ...

Attachment 102220

It's a constant learning curve in the quest for culinary perfection BLD!

May the force be with you.

---

You know Joe, you could help your cause by posting better quality, proper size pics. :)

Dinners....just not yet. Stopped by the butcher at Chitlom

https://i.imgur.com/HcpaE6Y.jpg

6.6kg Slab of Ribeyes. Can save a nice chunk of change buying it in bulk.

https://i.imgur.com/czEkP1x.jpg

Butcher offered to slice and seal them for me which was nice. I usually do this at home.

https://i.imgur.com/ydAz4kw.jpg

14 or so steaks. :)

Quote:

---

Originally Posted by Edmond

The meatballs were a good option, but better served with spaghetti, or even in a sub (more lunch-ish than dinner-ish).

---

Been meaning to do up a batch of meatballs for the deep freeze.

Give it go when you've an hour or so free BLD. Then for dinner just do up some spaghetti and a pasta sauce.

Or as mentioned, a sub for lunch with a ragu sauce and mozzarella. Easy as.

Quote:

---

Originally Posted by Stumpy

14 or so steaks.

---

I count 15 and an off cut

Works out at around 440g per 1-inch cut steak. Perfect size.

Can't be bothered to look at Tops website. Do you mind if I ask how much?

Quote:

---

Originally Posted by Stumpy

You know Joe, you could help your cause by posting better quality, proper size pics. :)

---

Look at the state of that 'salad'.

:smileylaughing: