What Are You Having For Dinner

  On 8/27/2015 at 10:52 PM, caze said:

pan-fried duck (finished off in the oven) with hoisin sauce, stir fried veg, fried rice:

 

I might start making fried rice again, with the stock and all that cause look lushish.

Tonights dinner is a delicious creamy seafood chowder...

Mussels, clams, shrimp, octopus, squid, and bacon for the protein

Clam juice/broth to add some salt

Heavy cream

Potatoes, celery, carrot, and some caramelized onion

Other stuff (water, spices, bit of starch, etc)

Should be delicious. I've made this recipe before and it's always spot on. Easy to make too.

  On 9/7/2015 at 9:29 PM, delet... said:

 

  On 9/7/2015 at 2:48 PM, lala said:

not tonight, but sometime in the future i will be attempting something with the new hottest chilli on the block, the komodo dragon.

 

http://www.theguardian.com/lifeandstyle/2015/aug/11/uk-hottest-ever-chilli-pepper-komodo-dragon

 

Apparently its a slow creeper, and ive had enough bhut jolokia experience so i know how dangerous that kind of chilli can be

Another meal ruined and thrown in the bin thanks to male oppressive boundary pushing failure.

Adds, heh ( cause you never know like)

 

I dont know. different chillis taste different, just because it seems like the bloke is just going for 4h3 h0tt35t chi11i 3v3r we might be wrong and it could. be. for. the. flavour. ?

either way im getting some for my mate dave. he can eat anything

  On 9/8/2015 at 7:04 AM, lala said:

 

  On 9/7/2015 at 9:29 PM, delet... said:

 

  On 9/7/2015 at 2:48 PM, lala said:

not tonight, but sometime in the future i will be attempting something with the new hottest chilli on the block, the komodo dragon.

 

http://www.theguardian.com/lifeandstyle/2015/aug/11/uk-hottest-ever-chilli-pepper-komodo-dragon

 

Apparently its a slow creeper, and ive had enough bhut jolokia experience so i know how dangerous that kind of chilli can be

Another meal ruined and thrown in the bin thanks to male oppressive boundary pushing failure.

Adds, heh ( cause you never know like)

 

 

I dont know. different chillis taste different, just because it seems like the bloke is just going for 4h3 h0tt35t chi11i 3v3r we might be wrong and it could. be. for. the. flavour. ?

 

 

either way im getting some for my mate dave. he can eat anything

 

Haters gonna hate man. I enjoy the chillis also, so does my wife. Once you build up a tolerance to the heat, there is an interesting sweet/smokey complexity to these peppers that you can't find anywhere else.

the problem is i start to have chillis with everything. make a cheese ploughmans sandwich and red birdseye go in there

bowl of corn flakes, chilli goes in there. Heh, is there no end to your madness lala. [-;

I have had Greek yoghurt with fried mackerel and fresh chilli for breakfast numerous times. I rarely have cereal

hav'ng devillicious chick peas @ moment..but a focaccia genovese sits in the oven, waiting to be baked alive

moussaka

refried beans and cream crackers

mustard and tomato jam on french toast

yeah i don't know what i'm doing

Wiener Schnitzel

Filet mignon, unlimited shrimp & sangria for gf's bday at Outback

even though i questioned the nom of steak recently, the steak i had out tonight was borderline sexual experience

peanut butter on toast

couscous and some chikkinz

nothing

Some huge steaks & seasoned zucchini and onions sprinkled with parmesan, all cooked on the grill. Was delicious

  On 9/16/2015 at 2:00 AM, logakght said:

nothing

Appeizer: One little cluck nugget of leftover spicy Ezell's Famous Chicken and a handful of green olives.
Main course: 2 Oscar Meyer bun-length weiners sliced diagonally 1/4" thick, sprinkled generously with Savage Jerky seasoning and sauteed in grass-fed Irish butter, topped with diced homemade dill pickles, a dash of yellow mustard, and a fried egg with Maggi seasoning and black pepper.

left over chilli

nearly have this pizza lark perfected now, most recent revelation - use a pizza stone on a rack above the pizza (pizza is cooked on a cast iron one sitting on the heating element at the bottom of the oven). cooking time down to 4 mins, only problem is that the base was about 1 minute over-cooked (a bit too crispy, should be chewy), heat from above still not enough to finish the top in sync with the bottom.

^ that looks well good ^

i had green juice stuff and some noodles & sake

  On 9/16/2015 at 11:45 PM, caze said:

left over chilli

I made some excellent veggie chili this week. Just gets better the longer you leave it doesn't it.

  On 9/15/2015 at 10:50 PM, caze said:

Wiener Schnitzel

 

Do you coat the meat with a thin layer of stone ground mustard (only on one side) before the flour, egg, breadcrumb treatment? I know some do and some don't. I personally can't do without the mustard. Props on those nice looking spuds mate!

  On 9/24/2015 at 10:12 PM, caze said:

nearly have this pizza lark perfected now, most recent revelation - use a pizza stone on a rack above the pizza (pizza is cooked on a cast iron one sitting on the heating element at the bottom of the oven). cooking time down to 4 mins, only problem is that the base was about 1 minute over-cooked (a bit too crispy, should be chewy), heat from above still not enough to finish the top in sync with the bottom.

Maybe try a pizza stone above and below? That would be extravagant living.