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martle
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« Reply #1995 on: 19:18:16, 19-04-2008 » |
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Tonight I'm out at a friend's house for dinner. A vegetarian. And not a good cook.  But tomorrow it will be the St Nige pork meatballs with lemon, parmesan and anchovies!  |
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Green. Always green.
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Mary Chambers
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« Reply #1996 on: 19:41:37, 19-04-2008 » |
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I made the serious mistake yesterday of liquidising a soup with barley in it. Result - glue. Luckily it was only for me.
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MabelJane
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« Reply #1997 on: 19:46:46, 19-04-2008 » |
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Thanks for the warning, Mary! Tonight I'm out at a friend's house for dinner. A vegetarian. And not a good cook. You mean she/he uses Mr Mash?  [Confession - I did this evening.] I'll post the rest of the meal on the Veggie thread so it doesn't offend you carnivores!  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Milly Jones
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« Reply #1998 on: 19:50:28, 19-04-2008 » |
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I had a great meal last night when I went out. Goats cheese tart with rocket salad to start, followed by Fleetwood cod in champagne sauce with spinach, on a rosti. Finished off with a Baileys Creme brulee. NOM NOM NOM (Good job I had that walk earlier!)
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We pass this way but once. This is not a rehearsal!
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increpatio
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« Reply #1999 on: 23:49:18, 19-04-2008 » |
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Millet. At this time of night? Yep: millet.
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MabelJane
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« Reply #2000 on: 00:40:21, 20-04-2008 » |
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Millet? Did you grillet?
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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thompson1780
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« Reply #2002 on: 08:50:37, 20-04-2008 » |
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Tonight Chez Tommo...
McSweens Haggis
Roast potatos
Carrots
Brown Onion Sauce
Yum
Tommo
Haggis and nae mash? Jings cribbins, that's total sacrilege, even before we address the omission of turnip ( nb = English swede), possibly as clapshot (co-mashed with carrot). Neither would the brown onion sauce be considered customary, though I'm sure that we could certainly let that one pass, at least. Had it been 30 November or 25 January I may well have felt obliged to provide neeps and tatties. But as it was, I was celebrating nothing other than the spirit of innovation that is so prevalent in Scotland by combining a great ingredient with others in a not so conventional way.......  It was yummy. I could eat Haggis just on its own, but the other night I couldn't decide whether to do that or have it with my Onion Sauce.... (Ron, look away now, as the spur-of-the-moment recipe will have you spinning in an early grave). Finely chopped onions, a large glass of Red Wine, a sploosh of Balsamic Vinegar and a teaspoon of Honey, plus seasoning - all reduced in a large frying pan. Not top quality sauce-work, but tasty all the same. Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Ron Dough
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« Reply #2003 on: 09:33:00, 20-04-2008 » |
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No need to look away, T: that's very similar, save for the size of the onions, to a gravy I use for sausages or, particularly, finely sliced lamb's liver, briefly shown a hot pan before being cowped into the gravy and served with tagliatelle and greens.
Haggis does find itself used for other purposes, too: as the basis for broth, instead of mutton, and also as a very tasty stuffing for chicken.
McNOM.
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MabelJane
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« Reply #2004 on: 12:22:55, 20-04-2008 » |
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Tonight I'm out at a friend's house for dinner. A vegetarian. And not a good cook. Was it as bad as you feared?  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #2005 on: 12:43:01, 20-04-2008 » |
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Haggis does find itself used for other purposes, too: as the basis for broth, instead of mutton
McNOM.
Ron, can you readily buy mutton where you are? I've been trying to source some locally without any joy (and the fact there are more sheep than people in Wales you wouldn't think that would be hard!). |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #2006 on: 12:49:30, 20-04-2008 » |
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Not necessarily readily, Anty, though most of the local specialist butchers (you know, the ones who label exactly which farm each tray comes from - a from dying breed here) make a point of stocking what they can whenever possible. And there's always these folk. |
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martle
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« Reply #2007 on: 12:51:59, 20-04-2008 » |
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Tonight I'm out at a friend's house for dinner. A vegetarian. And not a good cook. Was it as bad as you feared? Almost, MJ. It started off surprisingly well with a nicely-rendered Delia starter - haloumi with capers and coriander. Nom. But then the most taste-free seafood paella I think I've ever had, with stodgy rice (no salt ) with frozen peas mixed in, rubbery mussels and about one prawn each (sorry, prawn!). Non-nom. The only-partially-defrosted Waitrose cheesecake hardly made amends. Semi-nom. |
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Green. Always green.
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Ron Dough
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« Reply #2008 on: 13:00:33, 20-04-2008 » |
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Sounds more like deNOMinational to me, Marty.
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Morticia
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« Reply #2009 on: 13:03:19, 20-04-2008 » |
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Oh dear. Sounds more like a disaster than a paella  Still, the meatballs tonight should more than make up for it A full report will be required  |
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