Thread: Dinner

I find it easier, more economical and healthier to cook at the start of the working week. This will do you for a few days and you can also freeze any for later if you think you've done too much. This week is penne with chicken, mushroom and broccoli in spunk, sorry, white sauce.

Butter, flour, milk, bay leaves, S and P and a few 'erbs for the jiz sauce.

The problem with this sauce is that if you combine it with the pasta and put it in the fridge, within a day or two it's dried up and ruined, so you have to cook separately and mix the penne in with the harry monk just before the pasta is cooked each day.

This will keep us going for a couple of lunches and dinners.

#Bachelorlife

Originally Posted by DrWilly

#Bachelorlife

Ha ha. Married actually, so we take it in turns to do something each week.

Originally Posted by hallelujah

Married actually, so we take it in turns to do something each week.

You took her to Colombia? Is she thai?

Originally Posted by hallelujah

This will keep us going for a couple of lunches and dinners.

You and Achmed?

^ is that the Scottish one?

Originally Posted by bsnub

You took her to Colombia? Is she thai?

That would be skin to taking coal to Newcastle.

Originally Posted by Reg Dingle

You and Achmed?

Ahmed is a vegetarian?

The long awaited new Peaky Blinders is on !!!

Lobster, shrimp, scallops, potatoes, corn, garlic, sausage, parsley and Old Bay seasoning

Now that is interesting!

Very nice! Those are a take on a New England seafood boil. One I had awhile back...

Originally Posted by Buckaroo Banzai

Very nice!!
What you describe above is basically a Béchamel sauce, and is used extensively in French, Italian and Greek cooking.
I like a dash of nutmeg in it, and depending on the application, grated parmesan cheese.
Have you ever tried baking with it? In Greek cooking it forms the basis for Pasticcio, (Greek lasagna) and Moussaka with eggplant. I make both but I make the Pasticcio more often because it is easier to make. And it keeps well refrigerated.
I have not made it for a while, You have inspired me!! , I will try to make it later in the week, and will post.

Yes, BB. I make lasagne fairly regularly. The ingredients for my bechamel are pretty much the same as yours (I used a pinch of cinnamon yesterday in the absence of nutmeg though).

I love moussaka and pastitsio but don't ever cook them. I really should...

Originally Posted by bsnub

You took her to Colombia? Is she thai?

Yes, of course!

She's Malaysian.

^^
My son's favourite the pastitio (from Ralis in Bangkok).
wouldnt know where to start making it however

Originally Posted by reinvented

^^
My son's favourite the pastitio (from Ralis in Bangkok).
wouldnt know where to start making it however

My neighbour's wife cooks it (or a local version anyway) and sometimes sends some over, so I'm on a winner there!

One of the go-to choices when in Greece.

Originally Posted by reinvented

My son's favourite the pastitio (from Ralis in Bangkok).
wouldnt know where to start making it however

I hope they're doing well! That's some damn good food.

^^
im actually going tonight mate, as i have a friend flying in who loves Greek food. Thye seem to be doing ok. I'll see you there one day

Originally Posted by reinvented

I'll see you there one day

Not coming anytime soon, but its on our list of places to visit.

Pizza tonight....

Originally Posted by Topper

Pizza tonight....

Looks interesting. Was that real mozzarella?

Beer can chicken with my wifes special chili marinade and stuffed with potatoes



Prepped and ready



First temp check





Done....

Looks great!

Context Doc?