Thread: Dinner

Originally Posted by tomcat

...better restaurants provide bread for sopping up the puddle...

Which always is an enhancement to the meal.

Originally Posted by tomcat

...agree: I blame the influence of Italian-American restaurants that serve pasta in puddles...

It's become the culinary fused-American fashion and grossly accepted by the largely unknowing masses.
What might bring a turn around regarding this fare, if diners stood their ground and ask the chefs to redo the plate without drowning it with sauce.

Perhaps then, the home lights might change.
Or not.

Fired up the bbq at Chez Chitty tonight. .




These corn on the cobs tasted like the ones you can buy on the beach in Thailand. .


Plenty of organic home grown salad..


A side order of sticky rice...

Great for bbqing into crispy rice cakes.

The main course of Lamb, pig and chicken...




With apple and blackberry crumble with custard for dessert. ..

Just can't beat nicely grilled corn on the cob

Looks nice, Chitty.

Originally Posted by hallelujah

Looks nice, Chitty.

Cheers you red Rag twat

Wish dinner was this good every day.

Originally Posted by panama hat

Just can't beat nicely grilled corn on the cob

Takes most of the water out and condenses the flavour.

Nicer than boiled and takes me back to a beach on Koh Samui.

Originally Posted by Lips Like Sucras

Australian lamb is on special at the moment.

That nice.

Any new placemats on your table .

Originally Posted by panama hat

Just can't beat nicely grilled corn on the cob

I agree but it is much nicer when grilled with the husk on. But dinner does look great chitty.

You're probably right when it comes to the juicy aspect, but you don't get the slight smoky taste from direct kernel-grill heat transfer (I tried to make that sound as intelligent as possible)

^

I just like a nice juicy, crisp bite of corn. But it all comes down to personal preference.

Those saying it tastes like Thai corn I take with a grain of salt. Thai corn is not nice at all when compared to fresh west coast summer corn. Pure sweetness and crunch. The wife and I eat it every chance we have when home in the summer. Like its been dipped in sugar...

Originally Posted by aging one

Those saying it tastes like Thai corn I take with a grain of salt. Thai corn is not nice at all when compared to fresh west coast summer corn. Pure sweetness and crunch. The wife and I eat it every chance we have when home in the summer. Like its been dipped in sugar...

Yup . . . Kiwi corn, in season, is brilliant as well . . . and cheap 10/$1

Got to have butter and pepper on it, small lake on the plate to keep turning it around on.

Chit nice spread.

That does it I will be needing to pick up a few ears of corn.

^ In Thailand i find marrying Corn Cobbs with me favourite Butter is hit and miss. I only ever get a small pack of butter (Mrs doesn't use it) and it runs out, then the bloody corn pops up or Vicky Versa - if i was brighter i'd keep an emergency 1/2 pat of the golden stuff in the freezer...

Originally Posted by NamPikToot

i'd keep an emergency 1/2 pat of the golden stuff in the freezer...

I would keep a wee bit more if I was you....

https://www.quickeasycook.com/how-much-is-a-pat-of-butter/

So today, a pat of butter would refer to 1 tablespoon or 1 ½ teaspoonful of butter. And this is the same amount that is packed in the small rectangular foiled packaging that is given by most airplanes and hotels. In some cases, butter is also packaged in little plastic cups with foil covers.
Let us simplify the process of conversion. There is the fact that a single pound of butter has 48 pats in it. So, with that in mind, the results are as follow:

• 1 or ½ tablespoon
• 1 ½ teaspoonful
• 9 grams
• 1/3 ounce
• A square slice from the ¼ pound of butter stick

The wife grew her first decent pumpkin. This afternoon we made a quite nice pumpkin soup. First time we've made it and was okay...maybe a 7 out of 10 effort. Going to find a recipe for roasted pumpkin soup for the other half.

Uncle Nid, i was fine with me pat before you intervened, 1lb to pat in darkest Wessex - staying that way too. There used to be a pick your own farm not too far way and they had a jersey herd, get your Stawbellies and a pint if jersey double cream and PAT of Jersey butter - then see your cardiologist.

Burger I had a Crossroads Nan last Friday. This is my only food indulgence nowadays and the only time I eat beef. Try to get there about every 10 days but it was day 16 last Friday and I devoured it completely in quick time.

Originally Posted by NamPikToot

Uncle Nid, i was fine with me pat before you intervened, 1lb to pat in darkest Wessex - staying that way too. .

I will consider myself enlightened!

Originally Posted by nidhogg

I will consider myself enlightened!

People refer to 1lb of butter as a block nowadays but the pats c 1lb were made with these, the farm did them by hand too - twas loverly stuff - fresh bread and that butter ensured you'd not get into heaven

Originally Posted by BoganInParasite

The wife grew her first decent pumpkin. This afternoon we made a quite nice pumpkin soup. First time we've made it and was okay...maybe a 7 out of 10 effort. Going to find a recipe for roasted pumpkin soup for the other half.

Looks great BiP, sorry for the Butter interlude - did you use Cumin in it - whole seeds dry roasted in a pan and ground + bit of smoke red chilis is a nice touch

Originally Posted by NamPikToot

Looks great BiP, sorry for the Butter interlude - did you use Cumin in it - whole seeds dry roasted in a pan and ground + bit of smoke red chilis is a nice touch

EDIT

Oh and a head of Roast Garlic whilst you are in the oven

Originally Posted by BoganInParasite

I devoured it completely in quick time.

...does your jaw re-hinge after the meal?...