What Are You Eating & Drinking?

Skrymr

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Everything! Chicken and stuffing sandwich, eggs with mustard mayo and a can of monster, also had a bar of dairy milk and dairy milk caramel. And I've still got 1000 calories for dinner :rollingw:
 

JamesWhitehead

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I have a couple of chicken drumsticks left over. They were primed with the last bit of my Harissa powder, which I supplemented with an Indian Marsala mix, so they were nicely spiced but there is not a lot of meat. I had them with some sticky Sushi rice the other night. Some of that is left over too but I'm more tempted by the idea of a biryani. That would mean a busy time in the kitchen and I am feeling lazy . . .

Sorry, just thinking aloud here . . . :chef:
 

JamesWhitehead

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That would mean a busy time in the kitchen
It had to be done, when I looked at the pots and the things that needed flinging. Kitchen gets just two days' neglect and it calls you a disgrace - as bad as a cat! Calling the RSPCK, it says!

'twas a simple biryani in the end: onion, whole spices, garlic, ghee, parboiled basmati, chicken on the top, lid-on job. It called for something moist, so it got a bit of a wimpy, Thai, ready-made, red-curry sauce. All a bit eclectic. There were three drumsticks, as it turned out, so famine averted - for now! :dinner:
 

escargot

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Huh. I know what I'm doing next time at the coast. For science or something, I suppose
I was absolutely STUNNED. Furtively threw one of Techy's drumstick scraps towards a seagull - not sure you're really supposed to feed the sky-rats - and it grabbed and swallowed it, and another, and the third it caught on the bounce and gulp, gone!

They must eat entire fish at sea so a chicken leg isn't much different. A bit surreal to watch though.
 

cycleboy2

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Strong cheddar cheese on doorstep white toast, Heinz Ploughman's pickle, green salad, glass of white Gascogne white wine.
 

maximus otter

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that looks fabulous! Is that shortcrust pastry? do you have a particular fat you use?
The recipe is based on the pork pie recipe from the 2010 edition of The Great British Book of Baking: 120 Best-Loved Recipes From Teatime Treats to Pies and Pasties.

The mem used about 66% venison cut into 3/8” chunks and 34% pork lardons. It uses hot water pastry; the fat is proper lard. She added mace, nutmeg, sage and thyme; also redcurrant jelly.

The result? Sublime!

maximus otter
 
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Mythopoeika

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Coal

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Kryptonite

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Toast with lemon and lime marmalade .. I think I'll have another nap before work though.
What's your thoughts on grapefruit marmalade? Personally I love it, but the mere mention of it has made some folks of my acquaintance grimace in horror.
 

Swifty

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What's your thoughts on grapefruit marmalade? Personally I love it, but the mere mention of it has made some folks of my acquaintance grimace in horror.
I've never tried it but I would .. can you get it in supermarkets or is it only available in smaller shops? (thanks in advance)
 

Coal

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Yes, blood pressure medicines (I think). My Mum can't eat grapefruit any more for that reason.
Also an antihistamine, 'triludan' I think, reacted badly with it, although my memory might be playing tricks.

What's your thoughts on grapefruit marmalade? Personally I love it, but the mere mention of it has made some folks of my acquaintance grimace in horror.
I like it and good lemon marmalade, most commercial varieties are too sweet for me and my mothers recipe for the latter vanished like smoke...never found it. I can only recall she de-seeded a lot of lemons and put then through the mincer as a starting point.
 
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