WHAT DID WE HAVE FOR TEA?

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 30 Sep 2019, 06:01

Dinner was straight veggies. Tea was the same but with the last steak pudding.
I put mutton in to slow cook and this morning I am deboning it. This is going to be the base of the rest of the week's hot meals.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
plaques
Donor
Posts: 3918
Joined: 23 May 2013, 22:09

Re: WHAT DID WE HAVE FOR TEA?

Post by plaques » 30 Sep 2019, 08:45

Actually a Sunday lunch out yesterday at Rosehill House Hotel Burnley. Their Sunday lunches are very competitively priced with first class chef cooking. Limited 'sett' menu. Part of our yearly pilgrimage for minor celebrations, Mrs P doesn't think one of them is minor, :biggrin2: also someones birthday who forgets how old he is but knows its a lot. :surprised: Nice olde worlde building and atmosphere a cut above the normal pub lunch and well under the £25, with wine, per head often quoted.

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 01 Oct 2019, 02:52

I can't remember what I had for breakfast.... For dinner I had chunky chips and mutton and pea stew.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 02 Oct 2019, 04:06

I cooked veggies. Green Cabbage, sprouts and carrots mashed with butter and a bit of left over cream. Those plus the stewed mutton was both dinner and tea. The sprouts in particular are good. I like sprouts anyway but these were particularity sweet.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 03 Oct 2019, 02:33

Veggies and mutton stew X two for dinner and tea.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 04 Oct 2019, 04:00

Exactly the same as the day before.... Butcher's day today!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 05 Oct 2019, 03:13

I combined the last of the mutton and veggies, divided in two and had half with a steak pudding for dinner and the other half with a small pork pie for tea.
Veggie and fish shopping this morning!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 06 Oct 2019, 03:00

I bought sprouts, green cabbage, a cauliflower and carrots. I boiled the sprouts just enough to cook them though and had them with a small roast portion of sausage meat and spiced sauce wrapped in bacon blankets for dinner and with a steak pudding for tea. The sprouts are lovely, big, fat and sweet.
No sign of my favourite apple yet, the Russets, but I am watching out for them!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 07 Oct 2019, 03:55

Nothing but a few nuts and an apple! I had a big roast beef dinner at the Craven Heifer after a battered prawn starter and followed by a small Sticky Toffee Pudding with ice cream. That was after a 19 hour fast overnight and was wonderful. By the way, I was only pleasantly hungry when I sat down for it. I never cease to marvel how I can go over 14 hours every day without food. Jess said she would be biting pieces out of her arm if she did it!
Back to 'normal' today.....
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 08 Oct 2019, 05:25

200gm of sweet pickled herring, two boiled eggs and small sweet plum tomatoes for dinner. Tea was a small pork pie with the last of the superb sprouts.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 09 Oct 2019, 03:00

I started on this week's veggies. Carrots mashed with cream and green cabbage and cauliflower mixed in with them. I grilled beef sausages and had two sausages and veggies X two for dinner and tea.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Tripps
Senior Member
Posts: 3906
Joined: 23 Jan 2012, 14:56

Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 09 Oct 2019, 18:57

I saw a video on youtube by accident, as usual, in which an American guy showed how to tenderise a cheap piece of meat to make it seem like a more expensive cut.

So simple - just marinade it in sea salt which 'draws out all the water, and opens up the texture of the meat. He showed the open pores. Washed and dried of course before cooking to remove all the salt. I tried it with a cheapish sirloin steak from Tesco.

He lied - it was hellish salty, and no more tender than an ordinary £2.49 sirloin. You'd think at my age I'd know better. I ate it though. . . . :laugh5:
Born to be mild. . .

User avatar
plaques
Donor
Posts: 3918
Joined: 23 May 2013, 22:09

Re: WHAT DID WE HAVE FOR TEA?

Post by plaques » 09 Oct 2019, 20:26

Tripps wrote:
09 Oct 2019, 18:57
So simple - just marinade it in sea salt which 'draws out all the water
Mrs P has one of those multi pointed hammers and gives it a good thrashing for about five minutes. Can't understand why she keeps mumbling my name with other expletives :surprised:

User avatar
Tripps
Senior Member
Posts: 3906
Joined: 23 Jan 2012, 14:56

Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 09 Oct 2019, 20:39

Just rubbing salt into the wound so to speak - now you mention it I remember - so have I. :smile:
Born to be mild. . .

User avatar
PanBiker
Site Administrator
Site Administrator
Posts: 9615
Joined: 23 Jan 2012, 13:07
Location: Barnoldswick - In the West Riding of Yorkshire, always was, always will be.

Re: WHAT DID WE HAVE FOR TEA?

Post by PanBiker » 09 Oct 2019, 21:05

I fried up a diced chicken breast with a small sliced onion. Added some tomato pure' and garlic paste, chicken stock cube and half a tin of sweetcorn. Bubbled it all up for a bit until the chicken was cooked. I normally have my various chicken concoctions with pasta but I had this with some oven chips for a change. Very simple, quick and tasty. :smile:
Ian

User avatar
Marilyn
VIP Member
Posts: 5505
Joined: 23 Jan 2012, 20:29
Location: South Australia

Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 10 Oct 2019, 00:26

I always cringe when I see folk "seasoning" their meat (salt and pepper) before cooking. The old adage SALT TOUGHENS PROTEIN springs into my head every time. Add your salt afterwards if you must have it.
I made Spicy Thai Prawn Noodles last night. It had Piri Piri, Ginger and Chinese 5 Spice in it. Gosh it was nice...very spicy and made our lips tingle.
Chicken Salad tonight. Haven't cooked the Chicken yet. Considering what herbs/spices to use...

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 10 Oct 2019, 02:02

I had four sausage left and plenty of veggies so same as yesterday!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Tripps
Senior Member
Posts: 3906
Joined: 23 Jan 2012, 14:56

Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 10 Oct 2019, 09:37

Marilyn wrote:
10 Oct 2019, 00:26
The old adage SALT TOUGHENS PROTEIN springs into my head every time. Add your salt afterwards if you must have it.
Here is the culprit Tenderise your steak :smile:
Born to be mild. . .

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 11 Oct 2019, 02:23

I can't understand all this about tenderising steak. Mine is never tough! Perhaps I am just lucky..... :biggrin2:
Yesterday I had most of the veggies with a fish cake X two for dinner and tea. Half a bowl of veggies left, that will go nicely with a steak pudding!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
Stanley
Global Moderator
Global Moderator
Posts: 54437
Joined: 23 Jan 2012, 12:01
Location: Barnoldswick. Nearer to Heaven than Gloria.

Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 12 Oct 2019, 03:55

Dinner was the last of the veggies with a steak pudding. Lovely!

Image

This was tea. All lovely complimentary tastes that you could vary at will. Tomatoes have improved so much in terms of taste.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net

"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!

User avatar
LizG
Avid User
Posts: 998
Joined: 22 Mar 2012, 05:36
Location: Melbourne Australia

Re: WHAT DID WE HAVE FOR TEA?

Post by LizG » 12 Oct 2019, 06:58

That looks delicious Stanley. Chicken chops with hot peri peri sauce and roast veggies. I will be forever grateful to Maz for introducing me to this delightful sauce.
Liz

User avatar
Marilyn
VIP Member
Posts: 5505
Joined: 23 Jan 2012, 20:29
Location: South Australia

Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 12 Oct 2019, 07:42

Updated tip Liz...a bit of Ginger in the Sauce adds another warming dimension. We had dinner with friends in Townsville on our "outback tour" and she added Ginger. Wow...(wonderful)...

User avatar
Marilyn
VIP Member
Posts: 5505
Joined: 23 Jan 2012, 20:29
Location: South Australia

Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 12 Oct 2019, 09:13

I'm in a pickle...someone may be able to help with an idea or recipe ( hopefully)
I purchased 200g of Sliced Corn Beef today - haven't tasted Corned Beef for over 40 years - but there it was behind the glass in the butcher section looking ever so nice and fresh. I instantly thought I could chop it and combine it with an egg and some mashed potato/herbs etc into a potato cake thingy and fry.
Got it home and went to place the Corned Beef in the fridge - nearly knocked off my feet by the smell of GARLIC! How insidious this stuff is, to get into every food known to man. Since when did Corned Beef contain Garlic?
Anyway.... :scratchhead: , before this Corned Beef stinks my fridge out (!) and I have to throw it in the bin (!)...can anyone suggest a recipe for cooking and freezing it? My son loves Garlic, but would never eat Corned Beef, so if I can freeze a meal that he will eat without Corned Beef in the title... :blush: (winner!)
( otherwise it has until morning before it goes in the bin -I can't stand the stink in my fridge)

User avatar
LizG
Avid User
Posts: 998
Joined: 22 Mar 2012, 05:36
Location: Melbourne Australia

Re: WHAT DID WE HAVE FOR TEA?

Post by LizG » 12 Oct 2019, 10:10

I cook it myself, would you believe, in the microwave. Not a clove of garlic in sight. I will send you the recipe for next time if you wish. I wouldn't buy it from the supermarket any more.
Liz

User avatar
PanBiker
Site Administrator
Site Administrator
Posts: 9615
Joined: 23 Jan 2012, 13:07
Location: Barnoldswick - In the West Riding of Yorkshire, always was, always will be.

Re: WHAT DID WE HAVE FOR TEA?

Post by PanBiker » 12 Oct 2019, 22:43

Ooh, I would like to have a go at that as well Liz. :smile:
Ian

Post Reply

Return to “What, Where, When, We, Who, Look & How”