Thread: Dinner

Originally Posted by Buckaroo Banzai

My favorite salad is a Tomato and Cucumber salad . red onions feta cheese , and Kalamata olives .
Olive oil, vinegar, oregano, salt.
I love dipping a crusty baguette bread on the combined juices.

That sounds delish and I love Mediterranean style salads like that....less the cucumbers of course.

As for the smell, when you pick one up uncut and in the fridge it has very little smell. Start cutting it up and that's where it gets nasty and over bearing...

I've never walked into a room and said "what a foul stench of cucumbers you got goin on in here, woman"

I don't want to be churlish but he's got cut cucumber on his lunch of nam tok Moo

Originally Posted by cyrille

I would throw in a red pepper there. Good Kalamata olives and feta are amongst few things I miss about the gulf.

Added: I would skip the salt and add home made balsamic dressing.

Do you make it yourself?

Originally Posted by malmomike77

I don't want to be churlish but he's got cut cucumber on his lunch of nam tok Moo

Yep and those were immediately tossed when it arrived.

Little Q tonight. Wife had a few GFs over and they sat and snacked dried whatevers by the pool. Off to the kitchen I went



Ground Peppered Tater....Check



Olive oil and ground italian seasonings over the carrots... Check.



Hand rubbed USDA Beef Filet.... Check.



Being a filet, just lightly seared.



Money shot.

Originally Posted by Stumpy

Money shot.

Doner meat and chips. Poor grab guy went 11kms for that.

Probably won't do it again.

Originally Posted by armstrong

Doner meat and chips. Poor grab guy went 11kms for that.

The dog looks right cute, but the meat is lacking in a big way.

^^ Go on, give the dog some doner meat

Originally Posted by bsnub

The dog looks right cute, but the meat is lacking in a big way.

Cute?

Fuk me Snubby, raise the bar!

Originally Posted by aging one

the cucumbers back in the west are bigger, seedier, and have a much thicker skin and make me burb, not a huge fan. But the small ones here are lovey and I really like them

Are we talking anal insertions here?

Originally Posted by Reg Dingle

Are we talking anal insertions here?

Don't we always?

That spud of Stumpys looks like its been peeled by an enthusiast too

Originally Posted by Mendip

I just don't get your hatred.

Yep



How can you do 'Pickled Cucumber' without cucumber ?

And how could you make yourself a decent burger or hot dog for that sake, without pickled cucumber ?

It's insanety

^ welcome back!

Stumpy did you do those carrots on the Q? They looks great.::how long?

^No...He fired up the bbq, put his steak on it, wrapped the carrots and spud up in tin foil, put them in the oven in his house then picked them all up in that red hot foil, dashed back outside and placed them next to the steak on his Q in his photo... for show

You plonker



Tonight's Chinky

Enjoy the guts ache and shits in the morning

Originally Posted by DrWilly

Stumpy did you do those carrots on the Q? They looks great.::how long?

Yes on Q DW. I sprinkle olive oil on Aluminum foil first, put the sliced carrots. Drizzle a bit of Olive oil on them then added Italian seasoning, pinch of salt and some ground pepper. Wrap them up and I Q them on the cast iron plate for about 15 mins.

On the Tater comment from RD, no I never peel taters. I wash them well then put on Aluminum foil and season and Q for about 40 mins or so. Lot depends on size.

Originally Posted by helge

How can you do 'Pickled Cucumber' without cucumber ?

I love Kosher Dill pickles but they do not smell or taste like a raw cucumber nor do they smell like a raw cucumber. Completely different taste and smell.

It's not a big deal, I just don't like'em and never have.

Originally Posted by Reg Dingle

Tonight's Chinky

absolutely perfect.

^ I love Chinese food in the UK.


But no such luck or me last night... but I did have moo palo... which I think must be Chinese influenced?



Organic eggs... moo of unknown provenance.

That's a good looking meal, Mendip.

You sure that is not Kau ka mu? Same basic taste, but the hock of the pig is used. Eggs involved also.