OCDC said:
Fasting?
OCDC said:
Skipping lunch?
I’m about to tuck into some dim sims and remind myself of their anonymous FOGO filling.
dv said:
OCDC said:Fasting?This the guessing thread, and you’re correct.
dv said:
OCDC said:Fasting?
Might have been mushrooms.
Various left overs on toast and a drink that I slammed down fast.
I had the common people over for pizzas. The pizza shop threw in a nutella calzone..
i have pizza leftovers.
sarahs mum said:
I had the common people over for pizzas. The pizza shop threw in a nutella calzone..
i have pizza leftovers.
Common people eh
dv said:
sarahs mum said:
I had the common people over for pizzas. The pizza shop threw in a nutella calzone..
i have pizza leftovers.
Common people eh
I live in their love.
sarahs mum said:
I had the common people over for pizzas. The pizza shop threw in a nutella calzone..
i have pizza leftovers.
Splendid.
I’m about to slice up a juicy pear to serve with vintage cheddar and a nice red.
Sardines on toast, in keeping with the morning’s postings.
Cheese and tomato on a fresh french loaf.
Washed down with an orange lollie water.
Over.
i have a wagyu rump medallion steak (small it is) and some dutch cream spuds to make tonight’s repast.
“A superb “eating scenewith two great actors (Charlton Heston & Edward G. Robinson) from the movie Soylent Green.
sarahs mum said:
i have a wagyu rump medallion steak (small it is) and some dutch cream spuds to make tonight’s repast.“A superb “eating scenewith two great actors (Charlton Heston & Edward G. Robinson) from the movie Soylent Green.
:) at the eating scene.
I’ll be doing fish and chips out of frozen packets.
That cream of asparagus soup was so good I’ll be following it up, probably tomorrow, with a cream of cabbage soup, using an entire savoy cabbage amongst other ingredients.
I’m not eating this but I’m looking at it
dv said:
I’m not eating this but I’m looking at it
Nowt. Going to give me intestines a break today.
dv said:
Nowt. Going to give me intestines a break today.
so ‘e’s eating
some of these
Dinner: Last of the turkey mince, cooked up with mushrooms, tomatoes, capsicum, onion, garlic, chilli etc and served with macaroni.
Bubblecar said:
Dinner: Last of the turkey mince, cooked up with mushrooms, tomatoes, capsicum, onion, garlic, chilli etc and served with macaroni.
I’m reheating pizza from the freezer from the last time we got pizza from the local takeaway. I haven’t got time for cooking tonight.
The boss lady took us out to a cajun seafood broil place.
They just empty the bag out onto the table, which I was not expecting.
Good good, though.
Michael V said:
kii said:
People will be asking themselves this question when you serve this up.
Heck!
What a world
Zucchini soup now simmering. There’ll be plenty left over for the freezer.
I had some soup too but it was chicken and croutons packet soup in a cup.
I had some soup too but it was mushroom and croutons packet soup in a cup, with added bits and pieces.
Satire thread.
:(
Michael V said:
Satire thread.:(
saltines?
sarahs mum said:
Michael V said:
Satire thread.:(
saltines?
I sao.
Michael V said:
Satire thread.:(
You say this but it doesn’t appear to be true. Almost all posts to this thread have been straight announcements of gustation.
dv said:
Michael V said:
Satire thread.:(
You say this but it doesn’t appear to be true. Almost all posts to this thread have been straight announcements of gustation.
It’s because it is so similar in title to 17612. Have a look at the OP.
dv said:
Michael V said:
Satire thread.:(
You say this but it doesn’t appear to be true. Almost all posts to this thread have been straight announcements of gustation.
There’s a much longer and older thread that some people prefer. Contains many posts by our much missed friend OCDC etc.
Bubblecar said:
dv said:
Michael V said:
Satire thread.:(
You say this but it doesn’t appear to be true. Almost all posts to this thread have been straight announcements of gustation.
There’s a much longer and older thread that some people prefer. Contains many posts by our much missed friend OCDC etc.
oh so it’s emotional blackmail now is it
it’s a shame we haven’t got someone here who could go through this thread and do a dietary study on bubblecar and buffy. there is a lot of data.
sarahs mum said:
it’s a shame we haven’t got someone here who could go through this thread and do a dietary study on bubblecar and buffy. there is a lot of data.
:)
Verdict on the zucchini soup: very pleasant.
I added a few extra ingredients not included by Nagi (some dried thyme and sage at the onion and garlic stage, along with a smidgeon of mace, plus a good splash of dry white wine at the hen stock stage), without which it may have been a little too bland for my taste.
Bubblecar said:
dv said:
Michael V said:
Satire thread.:(
You say this but it doesn’t appear to be true. Almost all posts to this thread have been straight announcements of gustation.
There’s a much longer and older thread that some people prefer. Contains many posts by our much missed friend OCDC etc.
Well, I prefer this thread. It has the potential to be an interactive guessing game. The older and longer thread is wanky and weird.
OCDC is posting Xmas shit on fb.
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Its amaceing to use.
sarahs mum said:
it’s a shame we haven’t got someone here who could go through this thread and do a dietary study on bubblecar and buffy. there is a lot of data.
I rarely post in this thread. I use the other one to report.
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Mace is the sister spice to nutmeg – it comes from the outer envelope of the nutmeg seed.
Its taste is similar to nutmeg but a little more pine-like and peppery. Can be used in soups, stews, meat dishes (goes very well with pork) and some sweet dishes.
Like nutmeg it’s very versatile but also very strong, so you do need to be judicious when experimenting.
Bubblecar said:
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Mace is the sister spice to nutmeg – it comes from the outer envelope of the nutmeg seed.
Its taste is similar to nutmeg but a little more pine-like and peppery. Can be used in soups, stews, meat dishes (goes very well with pork) and some sweet dishes.
Like nutmeg it’s very versatile but also very strong, so you do need to be judicious when experimenting.
I use mace in my tomato sauce. And cayenne, cloves and allspice. I don’t measure very carefully. So every batch is different.
Bubblecar said:
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Mace is the sister spice to nutmeg – it comes from the outer envelope of the nutmeg seed.
Its taste is similar to nutmeg but a little more pine-like and peppery. Can be used in soups, stews, meat dishes (goes very well with pork) and some sweet dishes.
Like nutmeg it’s very versatile but also very strong, so you do need to be judicious when experimenting.
might have to add it to my pantry
buffy said:
Bubblecar said:
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Mace is the sister spice to nutmeg – it comes from the outer envelope of the nutmeg seed.
Its taste is similar to nutmeg but a little more pine-like and peppery. Can be used in soups, stews, meat dishes (goes very well with pork) and some sweet dishes.
Like nutmeg it’s very versatile but also very strong, so you do need to be judicious when experimenting.
I use mace in my tomato sauce. And cayenne, cloves and allspice. I don’t measure very carefully. So every batch is different.
Mace, sage and a tiny touch of allspice are essential ingredients of my pork sausage rolls. But I’ve been adding mace to varied dishes lately, with varying success.
dv said:
Bubblecar said:
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
Mace is the sister spice to nutmeg – it comes from the outer envelope of the nutmeg seed.
Its taste is similar to nutmeg but a little more pine-like and peppery. Can be used in soups, stews, meat dishes (goes very well with pork) and some sweet dishes.
Like nutmeg it’s very versatile but also very strong, so you do need to be judicious when experimenting.
might have to add it to my pantry
You’ll only need a small amount at first. Otherwise there’ll be a jar of mace that’s gone hard because you haven’t used it.
BTW mace the spice has nothing to do with the “mace spray” used to incapacitate people, which is named after the horrible medieval weapon.
dv said:
I’ve never used mace in cooking or even had it in the house. What’s it like and what’s it best for?
me neither but then my burning food is like being maced.
My DIL bought a loaf of rye bread from a nearby bakery. She said it tasted a bit too salty for her.
I just had two slices for lunch.
Soft and fluffy – not like a rye should be. It’s very dark brown, and slightly sweet. It was okay for something to have with a cuppa tea: 2 bags of Madura English Breakfast tea with a splosh of milk. Lightly buttered the slices.
Score: 2/10
Breakfast consisted of smooth ricotta on toast instead of cottage cheese, because those fucking influencers steal ALL the cottage cheese!
My bananas weren’t ripe enough so I had chunks of rock melon and honeydew. A few dry roasted cashews.
Large mug of tea – 2 Madura English Breakfast t-bags, splosh of milk.
Freshly cooked fish and chips, potato scallops and sea scallops. Watching the sunset at a wild beach. Tiramisu for dessert when we got home.
Wild rice, a small tin of lemon pepper tuna, nutritional yeast flakes, some cabbage cooked in a spicy sauce (leftovers) and using seasoned Korean seaweed wrap things to wrap around the rice concoction. A Schweppes Lime & Lemon Mineral Water.
I am semi-cook tonight. There is leftover potato salad that Mr buffy made on Sunday. So I’ve just put together a tomato and onion bake and made some sausage rolls to go with it.
I’ll have the rest of the spicy seafood chowder, but first cook up some more prawns to dump in it.
Afternoon tea = crackers with chili bits, beetroot hummus, lime lemon Schweppes mineral water.
Note to self: don’t cough and then sneeze when you have beetroot hummus in your mouth. The chili caught me by surprise.
Homemade sourdough bread sandwich with extra tasty cheddar cheese and tiny tomatoes on the side. A large mug of tea, 2 Madura English Breakfast t-bags and a splosh of milk.
A late lunch of a zucchini and potato pancake, with a dipping sauce of soy sauce, sesame oil and sesame seeds. A large mug of tea using the usual items.
A large bowl of Korean hot pot soup. Made by son and daughter-in-law. The noodles are wide, flat and very slippery straps of a glutinous substance. Very messy.
kii said:
A large bowl of Korean hot pot soup. Made by son and daughter-in-law. The noodles are wide, flat and very slippery straps of a glutinous substance. Very messy.
Good
kii said:
A large bowl of Korean hot pot soup. Made by son and daughter-in-law. The noodles are wide, flat and very slippery straps of a glutinous substance. Very messy.
This soup was served with side dishes of various dips etc. One was a perilla oil concotion. An amazingly fragrant Korean oil made from the seeds of the perilla plant.
A truly tasty homemade flat white and a couple of lovely choccy cakey biscuity thingies, just out of the oven – hard outside and gooey soft inside. My daughter-in-law is spoiling me.
It make-your-own-dinner night except I’ll be heating some soup and making toast fingers for Mr Mutant. Probly have cheese & tomato toastie myself, Mini Me will probs make herself some pasta. Jellybean and cat have been fed. An ant outside has also been fed, having just bitten my big toe.
slow cooked corned silverside. broc. beans. boiled spud and the last of the pumpkin. cheesy white sauce.
JudgeMental said:
slow cooked corned silverside. broc. beans. boiled spud and the last of the pumpkin. cheesy white sauce.
I was about to ask what made classy white sauce classy, then I reread it.
JudgeMental said:
slow cooked corned silverside. broc. beans. boiled spud and the last of the pumpkin. cheesy white sauce.
Yeah, that’ll be alright.
Peak Warming Man said:
JudgeMental said:
slow cooked corned silverside. broc. beans. boiled spud and the last of the pumpkin. cheesy white sauce.
Yeah, that’ll be alright.
it is fucking gourmet, mate. gourmet.
JudgeMental said:
Peak Warming Man said:
JudgeMental said:
slow cooked corned silverside. broc. beans. boiled spud and the last of the pumpkin. cheesy white sauce.
Yeah, that’ll be alright.
it is fucking gourmet, mate. gourmet.
It’s even got classy white sauce!
kii said:
A truly tasty homemade flat white and a couple of lovely choccy cakey biscuity thingies, just out of the oven – hard outside and gooey soft inside. My daughter-in-law is spoiling me.
They are Shanghai Butter Mochi, chocolate version. Baked in a madeleines tin.
OMFG!
Afternoon tea, late, was freshly made sourdough bread with apricot conserves, a perfect banana on the side and a mug of tea (Madura English Breakfast ‘ 2 bags, with a slurp of milk).
