What are you eating and drinking tonight?

Little Green Man · Post by **Little Green Man** » Thu Apr 09, 2009 3:30 pm

Downed few pints of Zeitgeist black lager last night (after watching The Damned United). Good stuff, but perhaps not the best preparation for a productive Thursday at work.

William the White · Post by **William the White** » Thu Apr 09, 2009 10:59 pm

Tonight was sardines. Grilled under high heat, blackened skins, flesh soft but cooked well and succulent.

This is one of my fave portuguese dishes - tho they cook over charcoal there - and so we had it with the traditional boiled potatos, and not so trad leeks and asparagus... and a portuguese white...

Sardines, even from our excellent fish market, will never be up to portuguese standards, but this week booked a week in the smallest place in the algarve with the fabbest beach... so anticipating what will be the third consecutive year of sun and novels and fish and wine and atlantic ocean... only one week poss this year - but i reckon that's four novels if i choose em carefully (this place is so small there's nothing else to do! perfect! my annual treat)...

Traf · Post by **Traf** » Fri Apr 10, 2009 12:26 am

William the White wrote:Tonight was sardines. Grilled under high heat, blackened skins, flesh soft but cooked well and succulent.

This is one of my fave portuguese dishes - tho they cook over charcoal there - and so we had it with the traditional boiled potatos, and not so trad leeks and asparagus... and a portuguese white...

Sardines, even from our excellent fish market, will never be up to portuguese standards, but this week booked a week in the smallest place in the algarve with the fabbest beach... so anticipating what will be the third consecutive year of sun and novels and fish and wine and atlantic ocean... only one week poss this year - but i reckon that's four novels if i choose em carefully (this place is so small there's nothing else to do! perfect! my annual treat)...

Sounds idyllic, mate. Enjoy.

TANGODANCER · Post by **TANGODANCER** » Fri Apr 10, 2009 7:09 pm

Won't be eating much tonight, we had lunch at Bannys, sort of Colne version of the Bolton Olympus. Excellent haddock, chips and mushy peas, tea bread and butter in very pleasant surroundings. Hadn't been before, but recommended.

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Fri Apr 10, 2009 8:40 pm

I've just made the greatest pasta dish* I've ever tasted - smoked salmon and mange tout peppedilla (flat pasta, about an inch wide, with one twist in the middle). Done with onions, garlic, creme fraiche, parsley and paresan. Perfect.

* = Pasta - the staple Friday night meal, even though I don't play anymore.

Lord Kangana · Post by **Lord Kangana** » Fri Apr 10, 2009 11:24 pm

Papardelle whispered the pedant in the corner...

William the White · Post by **William the White** » Fri Apr 10, 2009 11:49 pm

sea bass... beautiful... simple... griddled... a little black pepper and fresh lemon... the white was a s african dirt-cheap chenin blanc... nicely chilled, surprisingly good... tasty lancashire and a glass of red for pudding... who needs to 'cook'?

Me, tomorrow... having a go at a new recipe - lamb and chorizo casserole... looks straightforward... Let you know how it goes...

CAPSLOCK · Post by **CAPSLOCK** » Sat Apr 11, 2009 12:19 am

Lord Kangana wrote:Papardelle whispered the pedant in the corner...

Not pappardelle?

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Sat Apr 11, 2009 8:30 am

Sorry, Caps has it right. Either way, bliss.

Horza · Post by **Horza** » Sat Apr 11, 2009 9:56 am

The non-feathered half of the Australian national emblem, marinated in lemongrass and soy sauce with a bit of peanut oil, then going to stir fry in oyster sauce with capsicum, chilli, hokkien noodles, bok choi and baby corn, and wash it down with some Coopers Pale Ale/

Dujon · Post by **Dujon** » Sat Apr 11, 2009 11:56 pm

'Struth, Horza, could you still taste the boomer through that cornucopia of additives?

I've not knowingly eaten 'roo, though many say that it makes a decent meal. The reason for that is that, many, many years ago kangaroo meat was sold as pet food. I can still recall the occasion on which the gentleman serving me in the produce store advised me in serious tones (I was the designated pet food buyer in our family) that it was not fit for human consumption. The reason he gave to support this gem of wisdom was that 'it can be infested with worms'. What sort of worms I don't know: I doubt that it would be tape worm - being in the meat - but heart worm has crossed my mind: but that is dangerous to other animals as well.

I really should do some research on the subject in order to check on the veracity of that unknown person's statement.

Bruce Rioja · Post by **Bruce Rioja** » Sun Apr 12, 2009 6:49 pm

Horza wrote:The non-feathered half of the Australian national emblem

spraggy · Post by **spraggy** » Mon Apr 13, 2009 1:03 pm

Cooked 'capretto' for lunch yesterday, it's roast kid (young goat) and is traditionally eaten at Easter here in Italy.
Slow roasted with potatoes, garlic and rosemary, washed down with a full-bodied local red.

Bloody lovely!

Traf · Post by **Traf** » Mon Apr 13, 2009 1:23 pm

Better still washed down with a full-bodied local red-head.

Verbal · Post by **Verbal** » Mon Apr 13, 2009 1:47 pm

Traf wrote:Better still washed down with a full-bodied local red-head.

I don't think Gary Megson does house calls.

Anyway, I'm off to make another turkey salad, with added red onion. Hot day like this be rude not to. Delish!

Horza · Post by **Horza** » Mon Apr 13, 2009 2:34 pm

Dujon wrote:'Struth, Horza, could you still taste the boomer through that cornucopia of additives?

I've not knowingly eaten 'roo, though many say that it makes a decent meal. The reason for that is that, many, many years ago kangaroo meat was sold as pet food. I can still recall the occasion on which the gentleman serving me in the produce store advised me in serious tones (I was the designated pet food buyer in our family) that it was not fit for human consumption. The reason he gave to support this gem of wisdom was that 'it can be infested with worms'. What sort of worms I don't know: I doubt that it would be tape worm - being in the meat - but heart worm has crossed my mind: but that is dangerous to other animals as well.

I really should do some research on the subject in order to check on the veracity of that unknown person's statement.

No fear, Dujon, it came out well.

Kanga is a sort of beef-chicken hybrid flavour and not in the least bit dangerous provided you're not scraping your steaks off the road. It goes well in stir fries, on the barbie and apparently minces well. Cheap, environmentally friendly (they don't even produce methane the wierd buggers) and Aussie as.

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Mon Apr 13, 2009 10:00 pm

Bruce Rioja wrote:
Horza wrote:The non-feathered half of the Australian national emblem

Dame Edna's bottom half.

William the White · Post by **William the White** » Mon Apr 13, 2009 10:50 pm

KeeeeeeeBaaaaaaab wrote:
Bruce Rioja wrote:
Horza wrote:The non-feathered half of the Australian national emblem

Dame Edna's bottom half.

No - the non-feathered half he said...

Bruce Rioja · Post by **Bruce Rioja** » Fri Apr 24, 2009 8:08 pm

Not tonight but yesterday evening, went to El Rincon again. Bloody hell, I want to live there. Chorizo al Vino plus Pollo Paprika as shared tapas starters, with bread of course, followed by the seafood paella for two, which in fact is enough for about four, maybe even five. We ended up having to leave over half of it despite it being absolutely magnificent. That said, with it having been a weekday evening I drove, and as such couldn't do the meal any justice at all by way of suitable liquid accompaniment, but the food was so good that even the mineral water tasted good.

TANGODANCER · Post by **TANGODANCER** » Fri Apr 24, 2009 8:26 pm

Bruce Rioja wrote:Not tonight but yesterday evening, went to El Rincon again. Bloody hell, I want to live there. Chorizo al Vino plus Pollo Paprika as shared tapas starters, with bread of course, followed by the seafood paella for two, which in fact is enough for about four, maybe even five. We ended up having to leave over half of it despite it being absolutely magnificent. That said, with it having been a weekday evening I drove, and as such couldn't do the meal any justice at all by way of suitable liquid accompaniment, but the food was so good that even the mineral water tasted good.

Oh shaddup. I just had steak pudding and chips for tea.

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