Dinner of the Day.

[Mr. Tea]

One of our carnivores must try cooking this

In Shogun by James Clavell, the Japanese derisively refer to the Koreans as "garlic-eaters". I now understand why.

 

[luka]

It's a formidable amount of garlic and dried chilli flakes

 

[Mr. Tea]

What's the white stuff? Tofu?

 

[luka]

I'm pretty sure it is yep

 

[luka]

I think it is a tofu stew basically. With ground meat and eggs poached in the broth. And a touch of garlic.

 

[Mr. Tea]

A hint. A suggestion.

 

[luka]

A rumour

 

[IdleRich]

V made huevos rancheros two days in a row... fucking good, I think better than when we had it in a cafe the other day.





Not sure which was best.

 

[Murphy]

Turkey curry (ugh), but, spices have been quietly sizzling for a while - blitzed onions and garlic paste added to cumin, coriander, paprika, cardamon, cloves, bay leaves, fenugreek and curry leaves, dollop of mustard, squidgy tom purée, coconut, coriander leaf, salt and pepper.

Turkey shredded, stock done with bones, bell peppers blitzed and added to gravy, have to strain stock, add all the meat, leave for an hour and serve.

if she beats me tonight I’m going to a refuge

 

[Mr. Tea]

Our turkey curry was pretty good, actually - it was the garam masala that really made it. I ad-libbed some coriander leaf. WYH's sounds much fancier, unsurprisingly.

 

[Leo]

@Mr. Tea: a youtube channel devoted to mushrooms playing synthesizers.

 

[Mr. Tea]

Belated open question: what did you all have for Christmas dinner? We cheated and bought in a prepared turkey crown; basically a turkey, minus legs, with loads of stuffing and topped with bacon, so we just had to bung it in the over, with spuds boulanger, herby carrots and stuff, also all frozen and prepared. It was actually really good, as much as I enjoyed making everything myself last year. Oh, I did make the gravy, actually - home-made chicken stock, meat juices from the turkey, cranberry sauce, sherry and some cep powder. It was pretty bangin', if I do say so myself.

There was some left over, which went into the sauce for yesterday's venison stew.

 

[luka]

Roast potatoes parsnips Brussels sprouts nut roast spiced red cabbage with Apple. gravy. My mum made it.

 

[Mr. Tea]

Roast potatoes parsnips Brussels sprouts nut roast spiced red cabbage with Apple. gravy. My mum made it.

That sounds good apart from the parsnips, which I can't stand. I've recently come around to sprouts, as long as they're actually cooked with some interesting flavours and not just boiled and presented as-is. We also had red cabbage and apple. In fact we've still got some because my girlfriend always insists on making a metric fuckton of it.

 

[DannyL]

Xmas dinner - Roast chicken with lemon, garlic, thyme, rosemary, spuds, parsnips, sprouts in duck fat. I made a gravy to go with it all. Also made a Xmas cake which was delicious though that much dried fruit is God's gift to flaauence.

 

[luka]

I dont like parsnips either.

 

[luka]

I had to take a load of cabbage home in Tupperware too. There's a lot of cabbage on a cabbage.

 

[Leo]

I loooooove roasted parsnip, send the leftovers this way.

Xmas dinner was toad-in-the-hole with veg sausage, lots of roasted russet potatoes, sweet potatoes, carrots and PARSNIP, red cabbage, cranberry sauce, peas and gravy, with an excellent homemade iced Christmas pudding.

NYE was mushroom bourguignon with mashed potatoes and peas, followed by excellent leftover homemade iced Christmas pudding.

Traditional late lunch for both Xmas and New Year's Day: smoked salmon, cream cheese, sliced cucumber, capers and chives on toasted pumpernickel, served with with a crisp, chilled Vinho Verde.

Our most civilized week of the year, all downhill from here.

 

[Murphy]

Peace and quiet.

 

[hmg]

Waitrose are doing kalettes® - like a cross between Brussel sprouts and purple broccoli. Perfect winter vegetable. Ate a load tonight with a roast chicken.