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Post by tuigirl on Oct 24, 2021 11:22:25 GMT
Looking forward to some awesome Pizza from our village restaurant tonight.
They make the best Pizza in the whole area. The sauce alone is to die for.
Only fresh ingredients, most of them sourced locally. They even have one with local sheep cheese as topping.
When you order, it will be at least 1 hour waiting time because it is so popular. During lockdown, there were always queues, keeping the place going and afloat.
Hmmmmm....
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Post by johnhurtdoctor on Oct 24, 2021 11:23:49 GMT
A nice roast dinner on the menu today.
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Post by nucleusofswarm on Oct 24, 2021 13:37:10 GMT
Proper ol' eggs and beans.
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Post by tuigirl on Oct 25, 2021 15:52:15 GMT
Nice juicy roast chicken with roast Kumara slices and a crunchy salad.
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Post by Deleted on Oct 26, 2021 14:06:48 GMT
Two bacon and black pudding sarnies.
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Post by johnhurtdoctor on Oct 28, 2021 6:33:48 GMT
Scrambled egg, sourdough toast, tea.
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Post by tuigirl on Oct 29, 2021 13:20:59 GMT
Smoked trout that I got from my parents yesterday, with salad.
Also bought the ingredients for some nice chicken soup for tomorrow and the weekend.
That is my number 1 comfort food, always makes me feel a bit better.
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Post by nucleusofswarm on Oct 30, 2021 12:34:35 GMT
Homemade meatballs
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Post by tuigirl on Oct 30, 2021 14:38:29 GMT
Just about to chop up my vegetables to make a hot yum Asian infused chicken soup.
Hmmmmmmm....
Comfort food. Especially on such a dark grey foggy day!
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Post by Deleted on Oct 30, 2021 15:51:18 GMT
I made a Chinese style chicken curry with lots of onions
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Post by johnhurtdoctor on Oct 30, 2021 17:40:43 GMT
Some home made chilli with a nice pale ale.
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Post by Audio Watchdog on Oct 30, 2021 20:36:41 GMT
I made Mississippi pot roast. Brown a 2 pound roast with salt & pepper and place in a slow cooker with a stick of salted butter, a packet of Ranch, a packet of brown gravy and a bottle of pepperoncini. I also added some pearl onions as well as thick cut carrots. Roast for 8 to 10 hours. Delicious.
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Post by Chakoteya on Oct 31, 2021 10:49:58 GMT
Not quite the usual post in this thread, but I can't be arsed to start a fresh one. Interesting article in this week's New Scientist about the rise of Vegan subsitutes for dairy and animal products, with caveats. Sadly you need to be a subscriber to read the whole thing online, but a sneaky browse in the newsagents or maybe your lending library's e-book provider also does magazines... Anyway, the gist is that like the processed foods we're all acquainted with on the shop shelves, the faux-bacon, sausage etc that is being marketed to people wanting to come away from cured pig meats might not be the healthy food we'd hope it would be. We need to all take a careful look at the ingredients and nutritional values on the packaging because just like low-fat yoghurts are utterly loaded with sugars to make them palatable to the majority, so these items are laden with yummy fat and salt for flavour, and all sorts of preservatives and colourings etc. So having a vegan sausage a day for breakfast <i>might</i> turn out to be less healthy than having a fresh one from your local butcher... The same can apply to the milk substitutes. Ever stopped to wonder just how they turn water-hungry almond nuts into white liquid? My personal opinion is - if you don't want dairy milk in your coffee, then drink it black. Simples. And on a final side-side note - how to grow soya beans in the UK - direct from the official website. Check out the Agronomy section. But at least it can be grown and not imported from Brazil... www.soya-uk.com/soya/Thank you for reading. |
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Post by tuigirl on Oct 31, 2021 12:21:10 GMT
Not quite the usual post in this thread, but I can't be arsed to start a fresh one. Interesting article in this week's New Scientist about the rise of Vegan subsitutes for dairy and animal products, with caveats. Sadly you need to be a subscriber to read the whole thing online, but a sneaky browse in the newsagents or maybe your lending library's e-book provider also does magazines... Anyway, the gist is that like the processed foods we're all acquainted with on the shop shelves, the faux-bacon, sausage etc that is being marketed to people wanting to come away from cured pig meats might not be the healthy food we'd hope it would be. We need to all take a careful look at the ingredients and nutritional values on the packaging because just like low-fat yoghurts are utterly loaded with sugars to make them palatable to the majority, so these items are laden with yummy fat and salt for flavour, and all sorts of preservatives and colourings etc. So having a vegan sausage a day for breakfast <i>might</i> turn out to be less healthy than having a fresh one from your local butcher... The same can apply to the milk substitutes. Ever stopped to wonder just how they turn water-hungry almond nuts into white liquid? My personal opinion is - if you don't want dairy milk in your coffee, then drink it black. Simples. And on a final side-side note - how to grow soya beans in the UK - direct from the official website. Check out the Agronomy section. But at least it can be grown and not imported from Brazil... www.soya-uk.com/soya/Thank you for reading. Well, as someone who had to study food science as part of my degree... yep, processed food, vegan or not, are pretty unhealthy. And yuck, when you actually find out what goes in there. (you do not want to know what goes into the squared slabs called "fish fingers"... a view under the microscope reveals it is not only fish....)
A much better alternative in the near future will be lab grown meat, in huge cell culture vats. And of course insect protein, even if mealworms might sound very exotic as food source, they are far less yuck than some of the "vegan processed additive concoctions".
Less antibiotics, less faecal waste, less methane, less CO2. And of course there is the growing and very positive trend towards green cities, with vertical forests on high buildings, unused green spaces are used as "community gardens". This is especially prevalent in the city of Vienna where I lived for 2 years and a lot of hidden overgrown "wasted" corners behind and between buildings are now used as community gardens, where every community member can have a small garden plot to grow their own vegetables.
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Post by johnhurtdoctor on Nov 1, 2021 13:39:07 GMT
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Post by nucleusofswarm on Nov 10, 2021 10:00:43 GMT
Turned leftover lamb into an improv shepherds pie.
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Post by Chakoteya on Nov 10, 2021 16:33:13 GMT
Just back from hospital Eye Clinic appointment so knobbly local potato in to bake in its jacket, which will be devoured with a mix of local veg, and fresh butter from that farm over thataway (*waves vaguely south west from here but not as far as St Austell...*)
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Post by Ela on Oct 7, 2022 18:01:38 GMT
My spouse is making his famous - at least in our family - quiche for the upcoming Jewish holiday of Sukkot.
Yum yum.
I'm making a lentil salad that my granddaughter can never seem to get enough of.
And my son-in-law is making eggplant lasagne (vegetarian).
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Post by Ela on Oct 9, 2022 0:42:17 GMT
Turns out I’ll also be making a rice and bean salad cause my family got worried we wouldn’t have enough food.  |
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Post by tuigirl on Oct 14, 2022 17:10:41 GMT
OMG. I went to the cantina today (my company shares a cantina with the large hotel/ hostel next door, which is quite handy). The menu said they would have one of my favorite dishes- locally sourced organic trout, cooked in the regional style with onions and vinegar, with butter potatoes. And what can I tell you- they served the most perfect plate ever. Professionally arranged, with nice garnish and extra melted butter and parsley and chives on the potatoes. Whatever else this day threw at me at work (and let me tell you, from the client calls I got today, it sounded as if the national mental institutions had phone day today), nothing could take away from the most perfect lunch meal for a while.
I am still salivating. And I usually do not take pictures of my meals, but this time, I annoyed everyone with a picture of this. Even if I knew that most people would react with "meh".
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