Warhammer-Empire.com
Between the Battles & the Art ... => The Count's Tavern => Topic started by: towishimp on November 03, 2013, 11:16:19 PM
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My mild OCD compelled me to complete the trilogy... :engel:
Greek salad, fruit from the deli salad bar, and a Dr. Pepper.
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a box of Little Debbie oatmeal creampies because I'm poor and the 2nd Brigade DFAC is closed...
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roast chicken, potatoes, parsnips, carrots, peas, sausage, yorkshire puddings, gravy, stuffing.
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roast chicken, potatoes, parsnips, carrots, peas, sausage, yorkshire puddings, gravy, stuffing.
You win.
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Finlay ... did you cook all that? Sounds fairly yummy.
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roast chicken, potatoes, parsnips, carrots, peas, sausage, yorkshire puddings, gravy, stuffing.
You win.
and @ GP My wife wins.
I looked after the kids so the kitchen was free.
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Chinese food! Just like every other night since June when my mother in law came to live with us.
Good thing I like Chinese food. My toilet bowl on the other hand...
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Frozen Amy's vegetarian enchilada dinner, an avacado, and a Dr. Pepper.
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I had half a kilo of chips covered in korma sauce.
Because I hate my body.
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Caldereta and brown rice. Caldereta is a Filipino dish that is similar to a spicy beef stew but much drier. It's made with beef, potatoes, carrots, onions, green bell peppers, red bell peppers, green peas, raisins, and a spicey tomato sauce. While I like most Filipino foods, this is by far my favorite.
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I have to heat up a chopped steak + mushroom meal, green beans and a grilled garlic collard greens.
Pizza has been delivered in the studio and I smell it = misery.
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MORE PIZZA.
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Chilli! Then apple pie.
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Chili, an avacado. Dr. Pepper to drink.
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Roast dinner again.
I think I'm cooking tomorrow so the food quality is likely to take a downward hit :-D
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Stuff from the Weekend BEFORE last I just managed to get all the pics on the computer and upload them.
Schweinebraten (roasted pork) that cooked for close to 4 hours with some veggies...and home made Spätzle special noodles Swabia is famous for.
(https://lh6.googleusercontent.com/-niWPvJe3_xE/UpNM3gOnR2I/AAAAAAAACIA/9HwFK63-jE8/w1358-h764-no/DSCF3763.JPG)
(https://lh3.googleusercontent.com/-mxl371u_ofg/UpNM4Di6S2I/AAAAAAAACII/NMc-IUVwlEU/w1358-h764-no/DSCF3764.JPG)
(https://lh3.googleusercontent.com/-Umdy1wmiUhs/UpNM4X1LUwI/AAAAAAAACIM/TQJ6QTkPZ_8/w1358-h764-no/DSCF3765.JPG)
(https://lh5.googleusercontent.com/-EKAQy_Gdb28/UpNM49iJm_I/AAAAAAAACIU/anRYGLdF2fc/w1358-h764-no/DSCF3766.JPG)
and the next day Eintopf (Stew)
(https://lh6.googleusercontent.com/-wmgGp8TywuA/UpNM5dyorCI/AAAAAAAACIg/nNvHly_zEBg/w1358-h764-no/DSCF3767.JPG)
(https://lh3.googleusercontent.com/-i1lqFtB4Gic/UpNM568nTnI/AAAAAAAACIk/QxSsOdr9LU8/w1358-h764-no/DSCF3768.JPG)
(https://lh4.googleusercontent.com/-hogIJLAfPPw/UpNM7MNDDDI/AAAAAAAACI4/FfryXovw0P0/w1358-h764-no/DSCF3770.JPG)
(https://lh4.googleusercontent.com/-MvbdfqwI1Sc/UpNM7p5zaBI/AAAAAAAACI0/x7JEgnRuRIc/w1358-h764-no/DSCF3771.JPG)
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Roast pork looks amazing.
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And it tastes even better!
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Looks like some wonderful food there, Fandir! :::cheers:::
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That's disgusting.
The food looks ok though. I guess.
No, it doesn't.
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Looks good Fandir! Do you do take away?
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No you have to eat it all....or it will rain the next day.
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Both looked awesome, Fandir!
For dinner tonight I packed leftover coq au vin and noodles.
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(http://wac.450f.edgecastcdn.net/80450F/thefw.com/files/2013/08/Swedish-Chef.gif)
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I wonder if there is a picard cooking gif.
[challenge...issued]
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Picard doesn't cook. He orders pizza from the food synthesizer.
(http://i0.wp.com/nerdbastards.com/wp-content/uploads/2013/05/Captain-Picard-pizza.jpg)
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(http://www.thebraiser.com/wp-content/uploads/2013/03/Screen-shot-2013-03-19-at-4.38.14-PM.png)
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Took the girlfriend out this weekend and had a delicious German gewurztraminer by Fitz-Ritter
(http://3.bp.blogspot.com/-170BwtiL4E8/UU99eVv8DhI/AAAAAAAABOY/cBxcJpx4NuI/s1600/IMG_1589.JPG)
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Matter paneer frozen dinner and a Reese's Christmas Tree (because everyone know the holidays Reese's things are better than the regular cups).
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True, but they keep getting smaller, and the price keeps increasing anyway. :icon_sad:
At least with GW, they produce quality figures, even though the price keeps increasing. Of course I wouldn't try eating the figures, especially the resin ones. :icon_lol:
:engel:
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Xmas dinner was roast beef, brown potatoes, sweet potatoes, peas and carrots, with a bit of cranberry fruit wine. Cherry pie for desert!
Tonight, made chicken ravioli with tomato sauce, parmesan cheese, herbs, an peas. Also opened a 2011 Terrazas Torrontes which is a white grape grown in the Medoza region, Salta , Argentina. This vintage is quite tasty, a pale yellow, a wiff of orange and rose, tastes of pear, mango, and passion fruit.
I love making good dinners and having a yummy wine with it! :icon_biggrin: :::cheers:::
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I like this thread!
My Christmas dinner:
Roasted Jacob's scallop on chicory with a liquorice sauce
Papardelle with fried mushrooms (portobello, chanterelle etc.) (and parmezan)
Mashed potatoes with fennel, roasted winter vegetables (different kinds of carrot, parsnip) flank steak and red + port wine sauce
Cheese platter
Strawberry sherbet, lemon cake, chocolate filled with strawberry and/or orange coulis.
Tonight I'm filling two of the leftover portobello mushrooms :)
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For Christmas:
Turkey, gravy, mashed potatoes, broccoli, rice and cheese casserole, green bean casserole, develed eggs, corn pudding, sweet pickles, stuffing, rolls, jello, salad, cheese cake, carrot cake, chocolate chip cookies.
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Turkey, Chestnut Stuffing, Sausage Meat stuffing, Gravy, Bread Sauce,
Ham with onions and garlic cooked in cider in the slow cooker,
Roast potatoes, Broccoli, Pease Carrots, Brussel Sprouts with chestnuts and bacon pieces,
Three flavours of Chipolatas, pigs in blankets, roast chestnuts .............
Badgers 'Poachers Choice' Beer ( Damson and Liquorice ) nicely chilled and served in a Belgian beer glass supplied by Soth
................. so that was breakfast now for lunch ................ :engel:
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:icon_eek: :icon_lol:
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Roast chicken, roast potatoes and my home-made guacamole.
Do you have any idea how good my guacamole is?
No.
No you don't.
I pity you.
Theo
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Dinner this evening ...
Roasted butterflied lamb covered in olive oil, seasoned with salt, pepper, italian seasoning, and taragon. Served with boiled red potatoes, flavored with onion powder and cummin, and peas. Had this with Conquista's 2012 Malbec, Mendoza, Argentina.
And not that I can dance like this, but I have danced waltz to this tune ...
http://www.youtube.com/watch?v=hUSt9X5fFLM
Hope you enjoy the beauty of that, as I did while enjoying my meal.
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Wife said she wanted steaks for dinner tonight:
(http://i.imgur.com/KV9VUXzl.jpg)
Should be good. More here (http://imgur.com/sPV4a3U,KV9VUXz#0)
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Had my first experience with turducken this past weekend. And a scruptious good time it was. Poured some wine to go with it, and yum! :::cheers:::
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I had a BLT for dinner. Multiple of them. It was great!
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Seems that would be much simpler to prepare than turducken! :icon_wink:
Last night I had a chicken parmesan calzone. It was kind of bland, but maybe thats because calzone tend to be so bready in nature.
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Wife said she wanted steaks for dinner tonight:
Should be good. More here (http://imgur.com/sPV4a3U,KV9VUXz#0)
Give her your two inches, bro 8-)
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Had chicken noodle soup with butter cookies from Denmark. :icon_lol:
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(http://i60.tinypic.com/2u40hab.jpg)
Baked Ricotta with Roasted Tomatoes :happy:
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Dammit! I am about to go to bed and now I'm hungry.
:-D
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Dammit! I am about to go to bed and now I'm hungry.
:-D
Well eat in bed .......... I like to. :engel:
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Did a Mediterranean lamb recipe, carrots, onions, garlic, potatoes, thyme, tarragon, salt, pepper, lamb shoulder chops, red wine, tomato sauce.
Over a bed of pasta, and served with green beans.
Yummy! :icon_biggrin:
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Last night's dinner ... chicken noodle soup, triskets, strawberry pie.
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Black beans and homemade tomato soup with rice and cauliflower with cheese sauce.
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Pressure roasted shoulder of lamb over a bed of crispy potatoes and butter beans in a tomato sauce.
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Dude! That sounds way too good! :::cheers:::
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It's in the oven, ready in 15minutes
(http://i146.photobucket.com/albums/r247/Wissenlander/IMG_20161118_201445.jpg) (http://s146.photobucket.com/user/Wissenlander/media/IMG_20161118_201445.jpg.html)
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This is cruel an unusual punishment! Looks fab!
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All for me to. My wife is out with the school mums!
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It was lovely
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This is the most Friday posts of all time.
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Wow. Looks nice, FR1DAY!
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This is the most Friday posts of all time.
Only because it's Friday!
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This is the most Friday posts of all time.
Shouldn't you be reading rules for Sunday :engel:
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Made a chicken, peppers, and oregano recipe, and laid it on a bed of rice pilaf.
Browned the chicken in olive oil and salt. Then lightly brown some onions. Then lightly browned some red and yellow peppers with garlic. Then mixed all into the same roasting pan at 400 degrees for 40 minutes with chardonnay, oregano, and salt. cooked the rice pilaf while the roasting pan was in the oven.
Freaking awesomely yummy! :icon_biggrin: :icon_cool:
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Spinach and cheese fatayers (freakin awesome even if they were homemade by moi! ) broccoli soup (homemade not by me) and homemade spaghetti sauce again ala not me. One of the best ways to enjoy life. Also account for my ever expanding gut 🙀
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First night in Paris I had the most amazing steak I've ever had and tried Lagavulin 16 with it. It paired nicely with the steak and has now become my drink of choice.
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Wife is out so home made pepperoni pizza!
(http://i146.photobucket.com/albums/r247/Wissenlander/D2C94A3F-4F11-4B58-A4D4-F548598B65A6_1.jpg) (http://s146.photobucket.com/user/Wissenlander/media/D2C94A3F-4F11-4B58-A4D4-F548598B65A6_1.jpg.html)
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Looks good! Black olives - mmmmmm
Made some fataye - cheese and spinach and wife made baked beans today
(http://i1376.photobucket.com/albums/ah12/brigadierinc/2089C1DA-4D94-4F3F-AAF2-9B00C41C3CAD_zpslm8pkqtn.jpg) (http://s1376.photobucket.com/user/brigadierinc/media/2089C1DA-4D94-4F3F-AAF2-9B00C41C3CAD_zpslm8pkqtn.jpg.html)
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What are fataya? Look tasty
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What are fataya? Look tasty
We use a pizza dough mix and it's filled with (in this case) spinach, feta cheese, onions, lemon juice, pepper and allspice and folded into neet packages (I'm still not that great at it as some where broken open). It's a Syrian dish mostly an appetizer/treat. You can put meat into it too if you like. I've gone on this trip making hummus by the gallon and these yummies. You can also spice em up but my Scottish diet I was brought up on is too wimpish for this 😸
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I just cooked the PERFECT steak. Reverse sear and garlic-butter-basting for the win.
Holy shit that was good. meat thermometer = best investment ever.
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Im proud of you Aldaris. Come to the States and we'll fire up the grill.
(https://s-media-cache-ak0.pinimg.com/600x315/a3/93/21/a393210a3733fbc861ee7ffdb84ad565.jpg)
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Homemade quorn lasagna, for the fourth night in a row. Made it massive, then fridged it. It starts good and gets better each consecutive night. It's all gone now.
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It's all gone now.
Thats a sad thought! Reheats are the best. Specially lasagna
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I have a rule about eating left overs. I won't eat it the next night as I don't like the same thing two day in a row. I always eat it the night after.
Sundays feast was southern style slow cooked short ribs and home made slaw with corn and jacket pots.
(http://i146.photobucket.com/albums/r247/Wissenlander/BAC8ACFE-B17B-4149-9EB1-3F538F0B7CD5.jpg) (http://s146.photobucket.com/user/Wissenlander/media/BAC8ACFE-B17B-4149-9EB1-3F538F0B7CD5.jpg.html)
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By the gods this looks good! I like the short cobs of corn too
What is a jacket pot?
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A baked potato I think you'd call it. We also had some Cajun blackened fish.
I'm looking forward to sandwiches tomorrow. Shredded beef and slaw!
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I think I prefer the name jacket pot. Sounds cool. I can almost taste the fish. I see shrimp, scallops and black beans on the counter here so I think we're in for something good. The slaw and beef sandwiches I could probably go to war over. A bit peckish at the moment lol.
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"Dirty" rice with chopped pork mixed in with it, green beans flavored with herbs, and a cup of hazelnut & vanilla flavored coffee.
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We are having said 'dirty' rice with salmon plus a natcho chip dip with refried beans, sour cream, avacado layer salsa and cheese 😸
Above sounds delish!
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Sounds tasty! :::cheers:::
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Boiled rice with boiled chicken, home made tomato sauce and pickled cucumbers. Wash it down with light tea.
I'm crying inside.
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I started dinner way too late this evening, but making an oven roast on a bed of potatoes and carrots flavored with butter, salt, and tarragon.
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I started dinner way too late this evening, but making an oven roast on a bed of potatoes and carrots flavored with butter, salt, and tarragon.
I think roast may be my favorite. Had a family dinner tonight - salmon salad, roast potato salad, cabbage, pork and chicken with green pepper chutney and a rubarb chutney which were out of this world!
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Had a family dinner tonight - salmon salad, roast potato salad, cabbage, pork and chicken with green pepper chutney and a rubarb chutney which were out of this world!
Wasn't it a bit tricky eating it with the helmet on ........................ :engel:
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Ha!ha!👆
Usually it's after dinner when we don the armour. Frantically trying to remember what so & so said and why. They can be a doggy event at the best of times. Best eat and possibly enjoy ones last dinner.😸
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Isn't armor usually just worn while on campaign?
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Ha!ha!👆
Usually it's after dinner when we don the armour. Frantically trying to remember what so & so said and why. They can be a doggy event at the best of times. Best eat and possibly enjoy ones last dinner.😸
Armour ?? (Spelt correctly) :biggriin:
You missed it - not that sort of helmet ............................
"Out of this world "
Space :engel:
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Ha!ha!👆
Usually it's after dinner when we don the armour. Frantically trying to remember what so & so said and why. They can be a doggy event at the best of times. Best eat and possibly enjoy ones last dinner.😸
Armour ?? (Spelt correctly) :biggriin:
You missed it - not that sort of helmet ............................
"Out of this world "
Space :engel:
Double whammy, I think they call it lol.
My poor feeble mind gets it now 😸
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Lime flavored and breaded chicken, carrots, and red potatoes. The only thing missing was a nice white wine to go with it. Maybe next time.
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Chinese Hot Pot.
Basically a big bowl of broth split into 2. One side chicken soup with Shittake mushrooms, the other sichuan pepper and chilli. Order veges and proteins, but them in whichever side you fancy to cook, pull them out when done. So yummy, filling, and decent for you too (if you pick enough veges)
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I like soup, but not a fan of mushrooms.
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Have you had shitake mushrooms before? The flavour is quite different from other mushrooms. We used to get enoki mushrooms for the spicy side, but they are quite expensive and easier to get a protein.
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Had a Mediterranean pizza. We have tried every pizza place in town (at least 6) but none had it quite right. Until Papa Sam's. A Greek guy who has two locations. I'll leave it in the words of my 12 year old stepdaughter. If god was ordering out, this is what he would get. It's that bloody good! Friday nights are usually our only order out night as everything else is home cooked. Nice break for the end of the week.
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Nice one! Having been to Italy, as well as the best pizza places in Sydney, i also get quite frustrated with bad pizza.
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I do enjoy a good Sichuan hotpot when I get the chance. Usually in Sichuan they don't bother with the white broth side. Some places do it though.
Japanese hotpot (nabe) is good too, very different and not at all spicy.
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Have you had shitake mushrooms before? The flavour is quite different from other mushrooms. We used to get enoki mushrooms for the spicy side, but they are quite expensive and easier to get a protein.
It's not he flavor I dislike, its the texture. I enjoy mushroom flavored gravy.
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Had a Mediterranean pizza. We have tried every pizza place in town (at least 6) but none had it quite right. Until Papa Sam's. A Greek guy who has two locations. I'll leave it in the words of my 12 year old stepdaughter. If god was ordering out, this is what he would get. It's that bloody good! Friday nights are usually our only order out night as everything else is home cooked. Nice break for the end of the week.
Sounds like a good place!
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I do enjoy a good Sichuan hotpot when I get the chance. Usually in Sichuan they don't bother with the white broth side. Some places do it though.
Japanese hotpot (nabe) is good too, very different and not at all spicy.
Of course. Very hot though I imagine!
And yeah, the Japanese one is nice, but the Chinese one is a bit more fun. Which one do you go to sig? We go to the one at Burwood.
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Haha, my wife's uncle was working at the Burwood one (Sichuan Restaurant it's called?) illegally. He's back in China now though. It's a nice place, assuming it's the one I'm thinking of. The owner has or had control of the Red Chilli Sichuan chain as well.
For Japanese I just make it myself. For Chinese we sometimes go to Thumbs Up Hotpot in Chinatown though Burwood is better. There are a few in Chinatown that are ok. I found Burwood a bit salty but otherwise quite authentic so I'd just keep going there. One option is to get the hotpot pre-cooked, where you just select ingredients and it comes out in a bowl already cooked in the sauce, so you can just eat.
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While making fish tacos I discovered a new form of life. A hybrid mix of radish and onion. Behold - The Radion !
(https://artobansghost.files.wordpress.com/2017/11/img_1200.jpg)
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This thing looks insanely happy. :biggriin:
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This thing looks insanely happy. :biggriin:
A few minutes after this happy photo, he was reduced to chewed core. I looked at my wife and asked ‘how could you?’
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This thing looks insanely happy. :biggriin:
A few minutes after this happy photo, he was reduced to chewed core. I looked at my wife and asked ‘how could you?’
:unsure:
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:icon_lol:
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My mother made sweet & sour meatballs and mashed potatoes yesterday.
So that was good...
Anyways all I had tonight was a turky bacon club from Tim Horton's.
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Mmmmmm.
Last night was leftover chili with rice and limas. The seasoning had certainly had some time to prosper for a wee bit of a kick.
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Mmmmmm.
Last night was leftover chili with rice and limas. The seasoning had certainly had some time to prosper for a wee bit of a kick.
Ugh...
I grew up on a very Nordic diet. Spicy food is the bane of my life.
EDIT: What diet did you grow up on GP?
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
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*Raises eyebrow*
I think I will stick with plattar/lettu, mojakka, smoked salmon and the like. I already have enough rear end troubles.
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
This wins this week’s funniest post 😺 I myself, am more like captain. Spice is a challenge for me. Not my wife so I’m learning to like spice but it’s hard.
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
This wins this week’s funniest post 😺 I myself, am more like captain. Spice is a challenge for me. Not my wife so I’m learning to like spice but it’s hard.
Thanks 'Ban. :biggriin: My girlfriend dosen't like hot food, so I always need to be careful when making a dinner for two. Lately she began to change her habits a bit, but I doubt that she'll ever get to like my beloved jalapenos.
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Ugh...
I grew up on a very Nordic diet. Spicy food is the bane of my life.
EDIT: What diet did you grow up on GP?
Northeastern US with a good dose of western European. Since then though I've expanded my horizons considerably.
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Ugh...
I grew up on a very Nordic diet. Spicy food is the bane of my life.
EDIT: What diet did you grow up on GP?
Northeastern US with a good dose of western European. Since then though I've expanded my horizons considerably.
Ah so clam chowder and such?
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
This wins this week’s funniest post 😺 I myself, am more like captain. Spice is a challenge for me. Not my wife so I’m learning to like spice but it’s hard.
Ah so are you from central or eastern Canada/USA like me? I forgot to ask before. I'm sorry if that's a little to personal, I am simply trying to guage if you sare the same revulsion of spicy food via geographical region!
EDIT @Xath: I should note that my home town (Thunder Bay, Ont) has a very large Polish population, 8,595 out of the 108,359 or so population. So I have had my fare share of Pierogi and Golabki.
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Waiting for my South Indian takeaway right now.
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Waiting for my South Indian takeaway right now.
I prefer Vietnamese. Bun Thit Nuong is the best, so long as the sauce dosen't set me on fire of course.
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Ugh...
I grew up on a very Nordic diet. Spicy food is the bane of my life.
EDIT: What diet did you grow up on GP?
Northeastern US with a good dose of western European. Since then though I've expanded my horizons considerably.
Ah so clam chowder and such?
I much prefer Manhattan style clam chowder. Not a fan of creamy seafood chowders of any kind.
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
This wins this week’s funniest post 😺 I myself, am more like captain. Spice is a challenge for me. Not my wife so I’m learning to like spice but it’s hard.
[/quot
Ah so are you from central or eastern Canada/USA like me? I forgot to ask before. I'm sorry if that's a little to personal, I am simply trying to guage if you sare the same revulsion of spicy food via geographical region!
EDIT @Xath: I should note that my home town (Thunder Bay, Ont) has a very large Polish population, 8,595 out of the 108,359 or so population. So I have had my fare share of Pierogi and Golabki.
Hi Captain
I’m from Ottawa west. In the protective sphere of the govt bubble so we don’t get the financial realities of the rest of the country but we certainly have our fill people who like to roll up there sleeves and tell it like it is 😺 (our lovely group of politicians). We used to have 2 GW here but are now down to one and I have to say she runs a pretty good hobby store.
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@AG: Ah good to know! So you grew up with mostly english style food then?
@GP:
Ugh...
I grew up on a very Nordic diet. Spicy food is the bane of my life.
EDIT: What diet did you grow up on GP?
Northeastern US with a good dose of western European. Since then though I've expanded my horizons considerably.
Whats the difference?
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Yes. Very english and pure Scottish blandness. Spice to me is pepper sprinkled lightly lol
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Whats the difference?
Manhattan style clam chowder is tomato based, New England style clam chowder is cream based.
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Last night ... Five Guys double burger with cheese and ketchup, and a side order of fries, vanilla coke. :icon_biggrin:
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Last night ... Five Guys double burger with cheese and ketchup, and a side order of fries, vanilla coke. :icon_biggrin:
Sounds crazy but 5 guys vegetarian sandwich’s are bloody awesome! I order 2 of em plus fries and drink. They are sooooooo good 😸🍽
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Thai green lobster curry for dinner tonight! pic's later
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(https://imgur.com/gallery/RTl5R)
https://imgur.com/gallery/RTl5R (https://imgur.com/gallery/RTl5R)
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Turkey - Martha Stewart perfect. Mashed potatoes, turnips and carrots, brussell sprouts, dressing, incredible gravy. All good, no disasters on the food side. Certain crotchety old man who embraces all the symptoms of Scrooge - no one seemed to inform him about the transformed guy at the end - who happens to be my father almost brought about his untimely demise but somehow dodged that bullet. It’s christmas after all 😸
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Ham, chicken, roasted red potatoes, green beans, corn, stuffing, and there was more, but I can't recall. Too much wine, Carmenere, very good!
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Spice food is life. Altough my ass would disagree. A few days ago I've bought three hot sauces. The lightest, a barbeque one, almost killed me. The hottest actually almost sent me to hospital. I regret nothing. ::heretic::
This wins this week’s funniest post 😺 I myself, am more like captain. Spice is a challenge for me. Not my wife so I’m learning to like spice but it’s hard.
Ah so are you from central or eastern Canada/USA like me? I forgot to ask before. I'm sorry if that's a little to personal, I am simply trying to guage if you sare the same revulsion of spicy food via geographical region!
EDIT @Xath: I should note that my home town (Thunder Bay, Ont) has a very large Polish population, 8,595 out of the 108,359 or so population. So I have had my fare share of Pierogi and Golabki.
Pierogi! I love them. Gołąbki not so much, but they're tasty if done right. Generally the eastern european cuisine is incredibly delicious. Pelmeni, Blin, Chebureki, Tarator - these are only some of the best dishes from Eastern Europe, that are really, damn good.
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Singapore style chicken curry with steamed rice and prawn crackers. Lovely coconut Asia style with a hint of Indian spices from the colonial influences
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Chicken noodle soup with extra chicken and noodles, sourdough bread toasted with butter.
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Roast with the most incredible gravy, baked potatoes, baked coliflower, Yorkshire puddings, asperigus, pumpkin pie and coffees.
Good way to end the year.
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Sounds very good! Mine was comfort food in having come down with a cold, yet it was a yummy to finish out the year as well. :icon_cool:
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It was! Still lamenting that there’s no more gravy 😺
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Roast dinner around parents with family. Rib of beef, roast potatoes and parsnips, greens, carrots, peas, sprouts and broccoli with a very fine gravy with lemon cheesecake to finish. Followed by a board game round the table. Happy 2018
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Cutlet with steamed cabbage and rice. It's going to be a tasty one!
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New lady friend cooked steak tips, broccoli, and red potatoes. Wicked yummy!
More for the Count's Tavern?
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Frozen cod was yucky. Spinach seemed old and bland. Couscous left over form last night was not doing the trick.
So ...
Lady friend and made some homemade soup for the week, and we threw out the blah dinner menu, and went for the soup. OMG! It was to die for and then some. Supercalifragilistic! Cahcoo! :eusa_clap: :::cheers:::
I told her I was going to brag about it here. She said that was so nice. :icon_cool: :icon_biggrin:
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There is nothing better on a cold day. The wife makes homemade soups out of everything. They are great!
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I didn't know ya was married, congrats! :::cheers::: :::cheers:::
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Thanks! I wasn’t for 14 years while my son grew up. Met her 7 years ago now and finally she sees the good this hobby has done me lol.
She was also responsible for keeping me alive for 10 minutes with cpr while I was dead with heart failure. Then the paramedics took over and shot me 5 times to get things going again. She had the legit chance to get rid of me but turned it down. 4 months later I started the hobby room and the rest is history. 😺
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I hope to take a trip to Canada some day and visit. And maybe Gankom, too.
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The door is open to both!
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Count me in as well, if I'll ever be able to achieve that dream! :smile2:
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Always😺👆
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Turkey tenderloin with peach basil cream sauce on a bed of linguine, served with edamame salad, potato salad with dill and egg, along with Lobetia Chardonnay 2016. Yum! :icon_biggrin: :::cheers:::
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Turkey tenderloin with peach basil cream sauce on a bed of linguine, served with edamame salad, potato salad with dill and egg, along with Lobetia Chardonnay 2016. Yum! :icon_biggrin: :::cheers:::
Damn, you're eating like royalty! :smile2:
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:icon_biggrin:
Tonight ... lamb stew ... and not the slow cook kind ... nice and quick.
Lamb cooked in olive oil salt and pepper taken out before cooking the carrots and potatoes in more oil, water, flour, red wine, more salt and pepper, then lamb thrown back in with tarragon too.
Chowed on with some more of the red wine ... Alpatago 2015, Pinot Noir, Patagonia, Argentina.
Amazing. :icon_cool:
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Gonna grab a burger tonight. I fancy a huge bun filled with meat! :icon_twisted:
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Fresh linguine and herbs, marinara sauce, sausage and ground beef.
Decided to skip veggies. Mom wouldn't be thrilled with that, but it's rarely skipped.
Also ... La Fiera Primitivo 2015, Salento Italy, ... I'm 2nd half of the bottle, surprised it seemed good enough to drink fayer opening it 2 days ago.
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Made a Beef Provencale recipe last night and served with green beans. Decided to use thyme and tarragon, instead of parsley. Freaking awesome.
Also had Tower 15 Winery's "The Swell", 2016. It is a combination of 33% Merlot, 27% Petit Verdot, 27% Cabernet Sauvignon, and 13% Cabernet Franc. A very good pairing with the meal. :icon_cool:
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More cutlets for me today! I love this classic, slavic dish. :blush:
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Ground beef, massed potatoes and carrots.
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I need to learn how to make french fries, but I think my burgers are at least decent. If you like grilling I have to say small gas grills really make it easy.
(https://i.imgur.com/0spQA74.jpg)
(https://i.imgur.com/ehM9d07.jpg)
(https://i.imgur.com/jAVpZk3.jpg)
Sorry for the picture spam
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Good food can be quite the visual thing too! :icon_biggrin: :::cheers:::
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Grilled then baked lambchops seasoned with olive oil, rosemary, salt, and pepper, served with broccoli, greenbeans, and corn.
Also ... Criterion, Chalk Hill, Sonoma Valley, Cabernet Sauvignon 2015.
Mmmmmm, mmmmmm, good! :icon_biggrin: :::cheers:::
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I cooked baked salmon flavored with olive oil, a white wine called Saove from Italy in 2014, salt, pepper, and a butter mixture with garlic, oregano and thyme. Baked with carrot slices, too.
Served it with broccoli, and reheated pasta with a 1/4 cup of water and after swirling in the pan used to melt the butter, garlic, oregano, and thyme mixture. Served with a glass of the white wine, too.
Wicked yummy, :icon_biggrin: :icon_cool: :::cheers:::
But ... I dropped the glass lid of my oven pan. Totally a bummer.
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Yesterday was a huge sushi day. I love sushi so much. Almost couldn't move after eating the whole set. :biggriin:
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Two slices of pizza, and some raisins, nuts, and chocolate. :icon_biggrin:
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Pumpkin + ginger soup....
Winter only time I eat soup, so someone is abusing this time.
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Ha!
I did linguine and meat sauce tonight with a Malbec from France. Yum! And now it is soon off to some Argentine tango dancing. :icon_mrgreen:
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Enjoyed turkey, stuffing, and mashed potatoes with gravy, plus a sausage/potato casserole flavored with bacon and cheese, and a mixture of corn, limas, carrots and onions. Oh and cranberry sauce. Desert featured my red raspberry pie recipe.
Fairly yummy and filling! :icon_cool: :::cheers:::
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Quote GP: sausage/potato casserole flavored with bacon and cheese,
By the gods! This sounds good.
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Enjoyed turkey, stuffing, and mashed potatoes with gravy, plus a sausage/potato casserole flavored with bacon and cheese, and a mixture of corn, limas, carrots and onions. Oh and cranberry sauce. Desert featured my red raspberry pie recipe.
Fairly yummy and filling! :icon_cool: :::cheers:::
NICE... hope your Thanksgiving was good bro
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Quote GP: sausage/potato casserole flavored with bacon and cheese,
By the gods! This sounds good.
It is! And I had leftovers reheated in the oven for breakfast. :icon_mrgreen:
But what's a matter? No taste for the veggie mix? :icon_wink:
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And this evening ... reheated veggies in a fry pan, and pasta with bay scallops and tomatoes in a olive oil and white wine sauce tossed sauteed with a bit of garlic, oregano, basil, salt and pepper.
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Lamb leg steak fried in oil, flavored with salt, rosemary, and thyme and served with a wild rice mix, yum! :icon_mrgreen:
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Left overs, but still pretty good.
(https://i.imgur.com/aXljikp.jpg)
Lamp Chops (garlic, ginger, + herbs)
Coconut rice,
Salad (green stuff, red stuff, + feta)
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Looks good!
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Tonight ... fresh linguine with pasta sauce and cheddar cheese, a christopher clam cake, a scallop and shrimp cake, a portugese stuffed clam, broccoli, potatoe salad with dill and egg.
And for wine ... Ancient Peaks Cabernet Sauvignon 2016.
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By the way, that wine was even better on night two, yum!
One of those bottles that if it sits for a bit, then it blossoms and matures into yumminess. :icon_biggrin:
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Going for one of our specialties. Totally Tubuler
7 cups of Rigatoni with a spiced tomato sauce mixed in with 4 (!) types of cheeses and baked till heavenly.
Ricotta, cottage cheese, Parmesan and mozzarella mixed with spinach.
This dish is unbelievably good.
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It sounds good!
I'm doing up arctic char on a bed of almost fresh linguine. Considering making it with garlic and butter, herbs of one kind or another, too. I'm out of broccoli, maybe peace and carrots instead.
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Today for dinner we had a Sunday roast. It was done in the style my in-laws prefer; vegetables boiled to a pulp. :x
At least the hog was roasted well! :happy:
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My recipe from tonight ...
Cut up a tomato into slices, then a couple of finely chopped garlic gloves. Lightly boiled some peas, while boiling the pasta. Covered the frying pan with olive oil, added garlic, then put fish (this works well with salmon or trout like the char) in with skin side up first, for 30 seconds, to allow garlic flavor to seep in a bit. Then flipped char to skin side down, flavored with salt, pepper, added teaspoons butter (three on fish, three in olive oil), then peas on top which most will roll into the olive oil and butter, and tomato slices everywhere, cooked for 6 to 7 minutes or so on low to medium heat.
Fish will easily slide from skin, and placed on bed of linguine with peas and tomatoes. I didn't add herbs this time, but whatever ya got, like basil, thyme, oregano, etc., can be lightly sprinkled in with the salt and pepper.
Went well with Voire Verdejo, Rueda, 2016, white wine from Spain.
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@ von zone: I love a Sunday roast! My parents also preferred veggies boiled to pulp so it’s not so crazy for me. Haven’t had veggies like that since I met my new wife lol. She likes em nutritious.
@GP: that Arctic char sounds fantastic. Haven’t had it in 20 years but I still remember how good it was. Sounds like a good recipe and there can’t be enough peas 😺
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It was all so good, I had seconds! :icon_biggrin: :::cheers:::
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Crab cakes with Portuguese stuffed clam, broccoli, sweet potato, and zucchini. Yummy! :icon_biggrin:
And Dancing Crow Vineyards, Sauvignon Blanc, Lake County, 2016. The wine was ok, and didn't seem to pair well with the shell fish. Not a huge Sauvignon Blanc fan, and this one seemed to be flowery, lemon, hint of butter, yet no big deal.
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Steel head trout cooked with butter, garlic, rosemary, thyme, oregano, basil, salt and pepper ... baked in aluminum foil for 15 to 20 minutes t 375 degrees in the oven ... oh how yummy! Served with seasoned wild and rice, broccoli, and Carmenere wine from Chile. :icon_biggrin: :::cheers:::
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Speaking of chili ... tonight I had homemade chili on a bed of rice pilaf with a side of green beans and limas, and Cline Ancient Vines Zinfandel. Yum! :icon_biggrin: :::cheers:::
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Zinfandel?
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Yes, it is a red wine grape grown in California primarily. It is a clone of the Croatian grape called Crljenak. The Italian grape called Primitivo is also a clone of Crljenak. In Croatia, Zinfandel is called Tribidrag, and it has been around since the 15th century.
And Zinfandel isn't to be confused with the so called White Zinfandel, the latter which is a semi-sweet blush style wine. These can be quite good in the correct vinter's development, but somwhere along the line White Zinfandel became a wine that is mass produced and sold at somewhere around 5 to 6 times as often as regular Red Zinfandel.
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Tonight ... Parsana's Sicilian Gravy with ground beef mixed in, served on a bed of Colavita's radiators #69, and a salad of baby agrula, red mustard leaf, lettuce, mizuno, and cress on the side. :icon_cool: :icon_biggrin:
The only thing missing was some red wine, which I decided not to open up a bottle this weekend, since I have a another day of clearing out the hobby storage unit on Sunday. Need to be up early, and wouldn't want yummy wine getting in the way of that in the morning.
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Made lobster tail for dinner with corn on the cob, mashed potatoes and a delicious Red Lobster® biscuit.
(https://i.imgur.com/cgJNBr1.jpg)
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I'm not a fan of lobster, but the meal does look good overall! :icon_biggrin: :::cheers:::
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GP!! I have found a wine for you 😺
(https://artobansghost.files.wordpress.com/2020/09/img_0878.jpg)
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Had Tourtière tonight.
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Had Tourtière tonight.
You tortiere is supreme!!!!! (Can’t make the accent)
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GP!! I have found a wine for you 😺
(https://artobansghost.files.wordpress.com/2020/09/img_0878.jpg)
:icon_lol: Save me a bottle, or at least save that one now that it is empty! I will claim it one day. :icon_cool: :::cheers:::
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Homemade sweet chili on rice with green beans and homemade herb biscuits.
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Last night I had sliced and refried chicken fingers with french fries and honey flavored baked beans last night.
Tonight ... broiled hotdogs with spanish rice and the rest of the honey flavored baked beans.
Heavenly food that went well with a lovely white wine called Monterustico Bianco 2018 from the Langhe region of Italy.
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Black beans, rice, avacado salad and a curry stew. A of course wine which may or may not be remembered
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Beef pot roast, my recipe for potatoes and sweet potatoes with olive oil, butter, shallots, garlic sauce, and served with green peas and pinot noir.
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Made pasta with a marinara made by Rao. Excellent sauce, and highly recommend! I added some ground beef cooked in olive oil and salt only. Served with a soft and medium body red, tasting notes below.
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The wine hit the right tone as well, perhaps one of the best wines I've recently tasted ... Clos de los Siete 2016 ... a blended red out of Argentina with 54% Malbec, 18% Merlot, 12% Cabernet, 12% Syrah, 3% Petit Verdot, 1% Cabernet Franc. This smelled so good of berries and grapes, flavor was smooth and seemed well balanced with a good measure of black and red fruits, including plum and even cranberry plus the rest, and mixed with spices and herbs. However, glass number 3 showed that it probably doesn't have much more shelf/storage life, so maybe still good till 2022 and definitely not beyond 2023.
This definitely went well with the pasta meal, could go well with beef no problem, definitely Mexican/South American dishes too.
If you're into wine, this one is worth searching out for yourself. :icon_cool: :::cheers:::
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Made baked haddock topped with bread crumbs, herbs, butter, and green beans. It was awesome!
Served with a white wine from Western Cape South Africa, Breaking Waves 2019 Sauvignon Blanc (87%) and Semillion (17%). It had grapefruit, lemon, honey, kiwi, and a hint of lime for flavors. Went good with some popcorn after the meal, too!
I love making good food, eating good food, and having nicely paired wine with it. :icon_mrgreen:
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I had scrumptious meat loaf, potatoes, and veggies with some left over rice, and gravy poured over. A class of Cabernet Sauvignon from Chile.
And now another glass of the wine, plus some gouda cheese from the Netherlands. Heavenly luscious.
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Gouda is one of the better ones that isn't pretentious like, say, Italian or French cheeses.
You know, the kinds that say "This was aged 250 years in the belly of a Unicorn who turned into a human and seduced the princess of Genoa to have a baby with her and who then went on to become the king of the Mediterranean" or some shit.
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Gouda is one of the better ones that isn't pretentious like, say, Italian or French cheeses.
You know, the kinds that say "This was aged 250 years in the belly of a Unicorn who turned into a human and seduced the princess of Genoa to have a baby with her and who then went on to become the king of the Mediterranean" or some shit.
😺☝️
But that unicorn cheese is the type I like lol
Gouda is great and I still love a ripened cheddar. I’ve been trying some Irish cheeses but the coastal cheese from England is one of my favourites
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I was partial to Irish cheddar but unless you go through specialty retailers you can't get it that easily. Unlike Kerry Gold.
Tonight's menu:
https://www.youtube.com/watch?v=KgNQ6ZrT4RQ
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Hey! That looks like a decent recipe, thanks for posting!
I was up early on vacation today ... made both pasta meat sauce and chili this morning ... for lunches and dinners this week.
In different pans of course. :icon_wink: :icon_lol:
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It was pretty good. The glaze really elevated it. Sadly, because I had to swap out ingredients for gluten-free ones, and those are expensive as fuck, I had to skimp on the breadcrumbs in terms of quantity. That made it fally-aparty.
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Made baked haddock without bread crumbs, although topped with herbs and butter, adding some paprika for a mini kick. This time served with peas and carrots, and a bottle of Girasole Pinot Blanc 2019, a fabulous white wine from Mendicino County. It was full of lemon and honey flavors, smooth and easy to drink.
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Quote GP: Made baked haddock without bread crumbs
😳? Are you mad? Unbreaded haddock? ::heretic:: apparently Mental disorder is ok to talk about in this day and age. You can explain yourself at your leisure 😺
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:icon_lol: Got lazy, used the mostly the same recipe I've used before, minus the breadcrumbs, and it was delicious! :icon_mrgreen: :::cheers:::
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Grilling some pork loin this afternoon for the holiday weekend and pondering doing some asparagus on the grill as well but we shall see.
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Grilling some pork loin this afternoon for the holiday weekend and pondering doing some asparagus on the grill as well but we shall see.
Do it !!☝️
My mouth is watering as we speak. Grilled asparagus rules!
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Ooooooh! That does sound good. I looked forward to grilling some pork sometime soon. :icon_cool: :icon_biggrin:
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Homemade lasagna. Need I say more except it’s even better than it looks 😺
(https://artobansghost.files.wordpress.com/2021/05/img_1425-1.jpg)
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Looks awesome! :icon_biggrin: :eusa_clap: :::cheers:::
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From the "Lunch" thread earlier today ...
... Oh, and hand with an Austrailian red wine blend of 45% cab sauvignon, 35% merlot, and 20% shiraz by Chateau Tanunda 2018, with tastes of blueberry, blackberry, chocolate and some sort of spice, although I could also tell it'd been made in wood barrels and perhaps this will soften a bit over night, but will see.
And I will try it with pasta this evening as well.
Homemade meat sauce served on top of radiator pasta in a bowl. Fricking wonderfully yummy.
The wine had softened that wood taste almost completely. A classic case of why letting some wines age or air a bit before serving works.
A tasty meal with a tasty wine, excellent, and life is good. :icon_cool: :::cheers:::
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Tonight ... having an early dinner of arctic char cooked in olive oil, shallot, garlic, fisherman's herb mix, heirloom tomato chopped for a minimal amount of sauce, and served with fresh spaghetti, cheese and potato pierogis, and organic green beans. Yum! :icon_biggrin: :::cheers:::
Also having some Terroirs du Vent 2018 La Violette Viognier ... scrumptiously good with fish meals and light meats or even as an apertif if desired.
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For dinner tonight, we made (and had) Onigiri for the first time. It was pretty easy and the kids liked stirring in the seasoning and molding them into triangles and adding the nori. It was surprisingly good. Next time we'll make some teriyaki chicken and add it as a filling.
(https://i.imgur.com/pMMtZU4.jpg)
(https://i.imgur.com/y9dTY1u.jpg)
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Lsst night ...
One medium to small sized onion chopped, two cloves of garlic diced small, into 4 table spoons of butter melted in a fry pan. Then a haddock fillet cut in half cooked lightly for two minutes on the meat side, and then flipped for the remainder of the cooking on the skin side. Lightly salted, then a tuscan style herb mix, and then four sunrise sauce tomatoes cut into small pieces. Fried until tomatoes are a combo of broken and sauced, and the fish is clearly cooked. Served with a mix of green beans and gemelli pasta, and a white wine (this time Heart & Hands Winery's "Polarity" 2020).
Fabulous! :icon_biggrin: :icon_cool: :::cheers:::