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Post by Ela on Oct 14, 2022 18:50:35 GMT
I’m having my leftover rice and bean salad for lunch. Came out pretty good, if I do say so myself. Yum.
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Post by tuigirl on Nov 9, 2022 11:34:24 GMT
During my trip to the UK in the past days, I was able to visit a nice rustic pub one evening and order some nice Fish and Chips.
I had not had Fish and Chips in ages, since my part of Germany is sausage country and fish is something that happens to other (foreign) people.
But it was great.
The chips were crunchy, the fish batter was crunchy (so no sogginess all round, which is a bonus), the type of fish chosen was perfect (no distracting overpowering taste), the tartare sauce was nice- I was even asked TWICE if I wanted vinegar with my chips. Classic.
I know it is just simple junk food, but I feel nostalgic for it since we had fish and chips night in my flat when I lived in NZ.
And now I am going to prepare myself some nice hot veggie stir-fry with extra chilli. If Asian food is not painful when eating, it is not worth having. I hope this will chase away any kind of virus that has maybe hitched a ride in my body during my business trip.
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Post by Kestrel on Nov 12, 2022 19:27:41 GMT
The fun thing about visiting the UK is that you can just pick a pub and random, and inside it you'll get either one of the best meals of your life or one of the worst.
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Post by tuigirl on Nov 12, 2022 19:34:03 GMT
The fun thing about visiting the UK is that you can just pick a pub and random, and inside it you'll get either one of the best meals of your life or one of the worst. I guess I was lucky, then? Or maybe totally starved with a craving? Nah, it was a good place. There were lots of people in at the pub, families with kids, older people, and the waitresses were extremely friendly, they even left a nice personal thank you note on the receipt.
Cannot go wrong with a place like that, you enter and you feel welcome.
Stay away from places where nobody can be bothered.
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Post by Kestrel on Nov 24, 2022 6:39:13 GMT
Today is an appropriate day for it, so I will share what has rapidly become one of my absolute favorite recipes.
Takes some carrots. Peel 'em, slice 'em, toss 'em some olive oil and salt. Dump 'em on some parchment paper and bake 'em in an oven for 30-40 minutes at a high heat (~400° F / ~200° C). Poke 'em with a fork or something -- they're done when they're tender. Cook 'em longer if you want 'em softer, shorter if you want 'em firmer.
That's it. Just roasted carrots.
Nothing even remotely fancy about 'em.
The easiest thing in the world to make.
But easily and consistently in the very top percentile of deliciousness. I was honestly kind of resentful the first time I tried this -- because I'd had no idea carrots (just carrots!) could be so good.
....
Anyway, I'm stuck in the U.S. so today is the day we feast in celebration of our first genocide. I'm in charge of vegetables -- gonna make roasted carrots, Cajun mashed potatoes, and I dunno, some asparagus and/or green beans.
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Post by tuigirl on Nov 24, 2022 8:46:57 GMT
Today is an appropriate day for it, so I will share what has rapidly become one of my absolute favorite recipes. Takes some carrots. Peel 'em, slice 'em, toss 'em some olive oil and salt. Dump 'em on some parchment paper and bake 'em in an oven for 30-40 minutes at a high heat (~400° F / ~200° C). Poke 'em with a fork or something -- they're done when they're tender. Cook 'em longer if you want 'em softer, shorter if you want 'em firmer. That's it. Just roasted carrots. Nothing even remotely fancy about 'em. The easiest thing in the world to make. But easily and consistently in the very top percentile of deliciousness. I was honestly kind of resentful the first time I tried this -- because I'd had no idea carrots (just carrots!) could be so good. .... Anyway, I'm stuck in the U.S. so today is the day we feast in celebration of our first genocide. I'm in charge of vegetables -- gonna make roasted carrots, Cajun mashed potatoes, and I dunno, some asparagus and/or green beans. Some of the simplest things are the best. |
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Post by Kestrel on Nov 25, 2022 15:03:48 GMT
Very true. Been playing around with vegetable soups for the past couple years, trying all kinds of things, and keep coming back to the simplest recipe.
Anyways, yesterday I made a new discovery: apparently, if you cook them long enough, oninions will completely dissolve into nothingness.
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Post by tuigirl on Dec 11, 2022 14:45:05 GMT
My parents just stopped by and brought along a large pot of my favorite food. Which is lentil soup with home-made sausages. Some might call it simple, some might call it boring, but I have loved it since I was a little kid. It is an old recipe my grandma used to make. But as Kestrel mentions above- sometimes is is the simple things that are actually the best. So now I will warm up some for eating now, and leave some to take along to work tomorrow.
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Post by timleschild on Dec 11, 2022 17:55:12 GMT
My parents just stopped by and brought along a large pot of my favorite food. Which is lentil soup with home-made sausages. Some might call it simple, some might call it boring, but I have loved it since I was a little kid. It is an old recipe my grandma used to make. But as Kestrel mentions above- sometimes is is the simple things that are actually the best. So now I will warm up some for eating now, and leave some to take along to work tomorrow.
sounds like good comfort food. |
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Post by Kestrel on Dec 13, 2022 3:04:42 GMT
My parents just stopped by and brought along a large pot of my favorite food. Which is lentil soup with home-made sausages. Some might call it simple, some might call it boring, but I have loved it since I was a little kid. It is an old recipe my grandma used to make. But as Kestrel mentions above- sometimes is is the simple things that are actually the best. So now I will warm up some for eating now, and leave some to take along to work tomorrow.
If you have it, would you mind sharing the recipe? I haven't been doin' so great lately and am basically eating soups lately. Lentil soup is... not something I've tried before. |
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Post by tuigirl on Dec 13, 2022 7:12:41 GMT
My parents just stopped by and brought along a large pot of my favorite food. Which is lentil soup with home-made sausages. Some might call it simple, some might call it boring, but I have loved it since I was a little kid. It is an old recipe my grandma used to make. But as Kestrel mentions above- sometimes is is the simple things that are actually the best. So now I will warm up some for eating now, and leave some to take along to work tomorrow.
If you have it, would you mind sharing the recipe? I haven't been doin' so great lately and am basically eating soups lately. Lentil soup is... not something I've tried before. Sadly, I do not have the recipe.... it is one of these things that are done by eye and instinct, not by numbers. Sadly I am not that good with it. But will ask mum when I next see her.... but I will be honest, I so far have not been able to reproduce it. It is also quite involved.
I also love soups when I am not so well. Some variation of chicken mostly. Often involving lots of chilly. Hang in there, wishing you all the best!
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Post by Kestrel on Jul 1, 2023 8:34:19 GMT
So it'd been a little over a week since my last proper meal, but finally I was up for cooking something today, and decided to go with a chicken pot pie. Not sure how well-known these are outside of the USA (maybe Shepherd's Pies are more well-known)? If ya' don't know, they're basically chicken + vegetables (onion, carrot, celery, potatoes, peas) mixed in a thick, creamy sauce and baked under a bit of pie crust.
A simple, nostalgic meal.
Anyway, the point is, I tried something new for the first time ever: I made it a curry!
It was insanely good, too. Highly recommended -- I used Japanese Curry Roux, which is fairly mild, and also dusted the top crust with butter and rosemary before baking.
Effectively it was little different than a more traditional curry, just with a different base carb, but man, buttered rosemary pie crust pairs with curry in a very unique way. I'm pretty excited about this discovery, all-around, and feel kinda stupid that it took me so long to try it out.
I know in the U.K. there's some kind of curry dish that's viewed as uniquely, erm, British, I guess? Like a U.K.-style curry? So this would be, could be, should be, I suppose, an American-style curry.
Y'all should try it out, especially if you're like me and tend to buy way too much celery.
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Post by tuigirl on Jul 1, 2023 9:53:01 GMT
So it'd been a little over a week since my last proper meal, but finally I was up for cooking something today, and decided to go with a chicken pot pie. Not sure how well-known these are outside of the USA (maybe Shepherd's Pies are more well-known)? If ya' don't know, they're basically chicken + vegetables (onion, carrot, celery, potatoes, peas) mixed in a thick, creamy sauce and baked under a bit of pie crust. A simple, nostalgic meal. Anyway, the point is, I tried something new for the first time ever: I made it a curry! It was insanely good, too. Highly recommended -- I used Japanese Curry Roux, which is fairly mild, and also dusted the top crust with butter and rosemary before baking. Effectively it was little different than a more traditional curry, just with a different base carb, but man, buttered rosemary pie crust pairs with curry in a very unique way. I'm pretty excited about this discovery, all-around, and feel kinda stupid that it took me so long to try it out. I know in the U.K. there's some kind of curry dish that's viewed as uniquely, erm, British, I guess? Like a U.K.-style curry? So this would be, could be, should be, I suppose, an American-style curry. Y'all should try it out, especially if you're like me and tend to buy way too much celery. My mouth is watering already, although I just had breakfast. And despite I am not the biggest fan of celery.
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Post by tuigirl on Jul 1, 2023 9:58:16 GMT
Last night we had another BBQ evening with campfire at the sheep farm of one of my colleagues.
We usually have our work mate outings there.
It is in a small rural village, the house is directly below the vineyards and there are a lot of animals (5 dogs, 2 horses, 10 chickens, 1 cat and many sheep).
My colleague always has sheep produce handy which can be thrown on a BBQ, and we are invited and only have to bring salad or desert.
Sausages were excellent again, but OMG the sheep cheese parcels.
Steamed on the fire in it's own juice, with garlic, onion, olives, tomatoes and thyme.
Soft and squeaky when you chew on it.
So it was basically a feast for all senses- eyes, smell, taste, touch AND the ears.
Absolutely loved it.
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Post by thegreendeath on Jul 23, 2023 2:54:15 GMT
So it'd been a little over a week since my last proper meal, but finally I was up for cooking something today, and decided to go with a chicken pot pie. Not sure how well-known these are outside of the USA (maybe Shepherd's Pies are more well-known)? If ya' don't know, they're basically chicken + vegetables (onion, carrot, celery, potatoes, peas) mixed in a thick, creamy sauce and baked under a bit of pie crust. A simple, nostalgic meal. Anyway, the point is, I tried something new for the first time ever: I made it a curry! It was insanely good, too. Highly recommended -- I used Japanese Curry Roux, which is fairly mild, and also dusted the top crust with butter and rosemary before baking. Effectively it was little different than a more traditional curry, just with a different base carb, but man, buttered rosemary pie crust pairs with curry in a very unique way. I'm pretty excited about this discovery, all-around, and feel kinda stupid that it took me so long to try it out. I know in the U.K. there's some kind of curry dish that's viewed as uniquely, erm, British, I guess? Like a U.K.-style curry? So this would be, could be, should be, I suppose, an American-style curry. Y'all should try it out, especially if you're like me and tend to buy way too much celery. Sorry to bring this up so long after you posted but a curry pot pie is such a brilliant idea! Feel the Japanese curry would work so well too for it’s thicker consistency and slightly sweet tones. |
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Post by Kestrel on Jul 24, 2023 21:42:36 GMT
Sorry to bring this up so long after you posted but a curry pot pie is such a brilliant idea! Feel the Japanese curry would work so well too for its thicker consistency and slightly sweet tones. Ahahahaha it's never too late to talk about curry! And, yeah, brilliant is right -- it seems like such an obvious idea in retrospect, I'm kinda stunned it never occurred to me: after all, it's pretty much the same ingredients in both, save the base carbs. Speaking of, it further occurs to me that curry seasoning would also be an excellent fit for some good ol' fashioned chicken noodle soup. ...Back to the Curry Pot Pie, though, if you decide to make it (especially if you don't think it will all be eaten that day) I would strongly suggest omitting the bottom layer of crust. When I reheated the leftovers, that bottom layer largely dissolved into the sauce, making the fillings just a bit too thick and diluting the seasoning. I'd similarly recommend using less potato and more carrot for the same reason -- the former will dissolve, the latter will not. At the very least, that's my plan for next time. |
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Post by thegreendeath on Jul 25, 2023 0:48:07 GMT
Sorry to bring this up so long after you posted but a curry pot pie is such a brilliant idea! Feel the Japanese curry would work so well too for its thicker consistency and slightly sweet tones. Ahahahaha it's never too late to talk about curry! And, yeah, brilliant is right -- it seems like such an obvious idea in retrospect, I'm kinda stunned it never occurred to me: after all, it's pretty much the same ingredients in both, save the base carbs. Speaking of, it further occurs to me that curry seasoning would also be an excellent fit for some good ol' fashioned chicken noodle soup. ...Back to the Curry Pot Pie, though, if you decide to make it (especially if you don't think it will all be eaten that day) I would strongly suggest omitting the bottom layer of crust. When I reheated the leftovers, that bottom layer largely dissolved into the sauce, making the fillings just a bit too thick and diluting the seasoning. I'd similarly recommend using less potato and more carrot for the same reason -- the former will dissolve, the latter will not. At the very least, that's my plan for next time. My wife actually does a really good curry noodle soup that is kind of like an Asian version of Chicken Noodle Soup with Curry like you mentioned. It’s great (though we’re veg so we use mock duck instead of chicken). We are traveling for a while and won’t have access for a stove so it’ll be a bit before I get to making the curry pot pie unfortunately, but I’ll remember not to do the bottom crust when we do! Thanks again for the idea! |
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