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What Did You Have For Dinner?

Discussion in 'The Lounge' started by Derek W, Mar 24, 2019.

  1. Learning

    Learning Ethelred the Ill-Named

    Very nice, but why do you export so little pinot gris?
     
  2. DaveS

    DaveS Well-Known Member

    ' cos they know how good it is an want to keep it to themselves?
     
    John Farrell and WillieJ like this.
  3. DaveS

    DaveS Well-Known Member

    "Dinner" was a couple of soss in a roll with sliced cucc and tom
     
    Catriona likes this.
  4. John Farrell

    John Farrell Well-Known Member

    It's a growing part of our exports. If your local shops don't have it, an online retailer might.
     
  5. Zou

    Zou Well-Known Member

    Perhaps exports to the UK are limited because of brexit/taxes. Other areas may have more favourable agreements?
     
  6. ascu75

    ascu75 Well-Known Member

    Fish n chips with mushy peas :)
     
    spinno likes this.
  7. John Farrell

    John Farrell Well-Known Member

    New Zealand's production of wine is a small fraction of what France, Italy or even Australia produces, so it's quite likely that our Pinot Gris is imported, but there isn't enough to make it onto the shelves of high volume retailers - look for it at specialist wine retailers.
     
    Learning and Zou like this.
  8. LesleySM

    LesleySM Well-Known Member

    Cajun spiced "ribs*" with BBQ sauce and beer battered onion rings

    *They're made from butternut squash. I have no idea why they say "ribs" unless it's to try and persuade meat eaters to go vegan as obviously they taste nothing like meat ribs but I do like them and I'd be perfectly happy to eat them if the pack said "Cajun spiced butternut squash with BBQ sauce"
     
    Last edited: Jul 24, 2021
  9. Simon Leung

    Simon Leung Well-Known Member

    Breakfast Bagel and Earl Grey Tea.
     
  10. LesleySM

    LesleySM Well-Known Member

    I roasted a small chicken last night and let it cool down overnight. Had a couple of breast slices with salad for lunch and some of the meat in a baguette with garlic mayo for tea. Still plenty of meat left for tomorrow when I may mix it in a stir fry
     
  11. LesleySM

    LesleySM Well-Known Member

    Microwaved a pack of golden vegetable rice once done the rice went in the wok with peas and sweet corn and after turning it over a couple of times I chucked in shredded chicken from yesterdays roast and broke two large eggs on top then kept turning in. Sort of chicken fried rice/egg fried rice very nice with a generous dollop of sweet chilli sauce mixed in
     
  12. Learning

    Learning Ethelred the Ill-Named

    I cook meals very similar to that without recourse to the frozen 'golden vegetable rice'. I am retired and have a bit more time to cook. I recommend Tilda Basmati rice. 60g makes a whole portion. It swells when you cook it. If you start with what seems like a sensible portion then you are likely to end up with enough for breakfast as well as dinner.
     
  13. SqueamishOssifrage

    SqueamishOssifrage Well-Known Member

    Experiment in progress!

    I love to use my crockpot as slow cooking really gets the best flavours out of the food, but it's way to big for even two consecutive meals, as the food doesn't come up to the area where the heat is focused - it's a six US quart job. To overcome the problem, I bought a small earthenware casserole dish with a lid, prepared a chicken stew with masses of veg, and put the casserole into my halogen oven, set a 100 degrees, the 'Warm' setting. It's been on so far for five hours, and the smells coming out of the kitchen are divine.

    One more hour and I will check it out!
     
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  14. Catriona

    Catriona Well-Known Member

    Mushroom risotto. Remarkably lacking taste. Must be my taste buds or something.
     
  15. DaveS

    DaveS Well-Known Member

    Taken a beef madras out of the freezer for tonight, and put a big roll in.
     
  16. Zou

    Zou Well-Known Member

    Uh oh. Have you tried adding dried mushrooms? Porcini/maitake etc. can be rehydrated and added at the end just before you let it rest, but be sure to time it so that you can add the resulting mushroom stock to the pan and let it absorb.
     
    Catriona likes this.
  17. MJB

    MJB Well-Known Member

    Steak salad with garlic bread. Thought I had some green leaves in the fridge, but didn't so we picked some nasturtium, and salad burnet leaves from the garden to mix with tomato, bell pepper, and cucumber. Jolly nice it was too.
     
    AndyTake2, spinno and Zou like this.
  18. Zou

    Zou Well-Known Member

    Rice noodle soup with chicken stock, ginger, seasoned bean sprouts and grilled chicken thighs. Then some galia melon which was spot on.
     
    Catriona likes this.
  19. LesleySM

    LesleySM Well-Known Member

    Payday treat sesame prawn toast with chicken curry and special fried rice to follow- probably be enough curry and rice for tomorrow as well. And turns out my local Chinese does free delivery and 20% off on Tuesdays! So that's a double helping of sesame prawn toast!
     
    DaveS and Catriona like this.
  20. spinno

    spinno Well-Known Member

    Posh stir fry and salmon tonight.
    Local Sainsbury's had their better quality packs of stir fry and none of the cheap stuff... in future I have a cunning plan...
     

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