What Are You Eating & Drinking?

JamesWhitehead

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I bought a big bag of spuds yesterday for fifty pence. Cheaper than the price for just four baking ones.

Can I use them all before they turn green?

It will be slices or wedges to go with the rendang tonight. I snagged some fresh coriander today, so the curry will be changed again - a bit.

That will mark the end of the beef. It has done four very good dinners for just £2.

I got some chicken-legs today with the intention of doing Tandoori. Lidl stymied that by having no proper Greek yoghurt in a size I would use!

So the legs are going all "Chinese-style" in a marinade with 5-spice, chili, a little fish-sauce, soup seasoning (MSG), rose water, lime juice and molasses sugar. Let them absorb all that flavour through their deep wounds tonight! :hapdan:
 

Mythopoeika

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I bought a big bag of spuds yesterday for fifty pence. Cheaper than the price for just four baking ones.

Can I use them all before they turn green?

It will be slices or wedges to go with the rendang tonight. I snagged some fresh coriander today, so the curry will be changed again - a bit.

That will mark the end of the beef. It has done four very good dinners for just £2.

I got some chicken-legs today with the intention of doing Tandoori. Lidl stymied that by having no proper Greek yoghurt in a size I would use!

So the legs are going all "Chinese-style" in a marinade with 5-spice, chili, a little fish-sauce, soup seasoning (MSG), rose water, lime juice and molasses sugar. Let them absorb all that flavour through their deep wounds tonight! :hapdan:
Another midnight nosh-up before you go to bed? Tsk.
 

Shady

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May I recommend the packs of curry sauce from Jack Fulton;s.
That would be nice but we no longer have a Jack Fultons round here, but i just saw in the back of my cupboard a tube of chip shop curry sauce :D :D forgot i had that
 

JamesWhitehead

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It's a couple of hours since I had a big piece of molten Brie, enhanced with onion rings and herbs.

Gorgeous! Like the best cheese and onion pie filling ever! I tend to eat more of it, when cheese is all melted and gloopy.

Feeling a bit sickly from the indulgence. :oops:
 

INT21

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Two scallops. Hot from the fish shop. Cheapest meal in town at fifty Pence each. Next cheapest is a Greggs sausage roll at £1.
 
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GNC

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I bought a big bag of spuds yesterday for fifty pence. Cheaper than the price for just four baking ones.

Can I use them all before they turn green?

It will be slices or wedges to go with the rendang tonight. I snagged some fresh coriander today, so the curry will be changed again - a bit.
You could try potatoes au gratin, if you're feeling adventurous (and don't mind the calories and cholesterol).
 

Shady

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1 Quorn sausage and 1 veggie burger 2 lil breads and a cuppa tick tock tea
 

escargot

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Halloumi burgers* grilled with slice of raw onion one each, on wholemeal rolls with really grainy mustard.
Did four burgers and two rolls, very filling indeed!

*That's slices of holloumi. Round, like burgers.
 

GNC

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Halloumi burgers* grilled with slice of raw onion one each, on wholemeal rolls with really grainy mustard.
Did four burgers and two rolls, very filling indeed!

*That's slices of holloumi. Round, like burgers.
Now that sounds tasty - I like halloumi with a vegetable bake, myself.
 

JamesWhitehead

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To accompany a bijou snackette of liver-sausage and smoked-cheddar, I dipped into my potato-mountain and cubed two of them with half an onion for a warm potato-salad. I drained off the liquor and was on the point of discarding it but it turned out to be a very pleasing broth, so it went into a mug instead. Waste-not and all that . . . :btime:
 

James_H

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Skrymr

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Can of red monster ultra, protein shake and I've got shredded BBQ chicken in 2 wholemeal pita breads and potato wedges. Having fish and chips later. I forgot the ridiculous amount of calories I need for training
 

GNC

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Tried a new (to me) pasta dish, from a Jamie Oliver recipe. Whatever perceived drawbacks he may have as a person, this was really tasty, "Summer Tagliatelle", something different for the repertoire at last (I know it's not summer anymore). Will try his vegetable stew and dumplings next.
 

Yithian

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Found via one of James Whitehead's links:


I've done something similar, scuba-diving for shellfish on the sea-bed.

The subsequent barbecue was epic, but the sea-squirts were disappointingly foul.
 

Yithian

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James_H

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Found via one of James Whitehead's links:


I've done something similar, scuba-diving for shellfish on the sea-bed.

The subsequent barbecue was epic, but the sea-squirts were disappointingly foul.
One of the best meals I ever had was oysters foraged from Harker's island, North Carolina. We also got a couple of huge Qahog clams. Imagine my guilt when I found out the creatures could have been alive when Blackbeard's ship was wrecked.
 

JamesWhitehead

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It will be an unusual feast. I had made a good Bolognese-style dish of mince, the sweetness seemed to be down to the long-cooked onion, leek and celery soffrito which started it. There was some habañera sauce to give a little lift with the chopped tomatoes and puree.

But I had also made some fishcakes yesterday, having snagged a nice piece of cod-loin for a pittance. Real potatoes, for a change: my lazy way with fishcakes is usually to add flaked potato to the poaching liquor, coconut, preferred to dairy.

So the reheated meal will be somewhat akin to a cottage pie with fish in its thatch. I may also boil a few of those little French carrots. Getting peckish. :dinner:
 
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