Food!!! What are you eating today??!

[Dānu]

Garlic & herb chicken breast and chicken-flavored rice.

[pattylt]

Pork chops, Mac n cheese and mixed veggies.

[c172]

Corned beef, cabbage, carrots and an apple crisp.

[KingEric]

A cone of chips on the seafront.

[Dexta]

Garlic, tarragon and lemon roast chicken, tender stem broccoli, roast potatoes, Bisto gravy with added wine, cranberry sauce. Ho-ly-fuck.....omgnomgnomgnom!!!

[KingEric]

Garlic, tarragon and lemon roast chicken, tender stem broccoli, roast potatoes, Bisto gravy with added wine, cranberry sauce. Ho-ly-fuck.....omgnomgnomgnom!!!

There's nothing like a good Sunday dinner. 
Red wine in the Bisto sounds delicious.

[Dexta]

Red wine in the Bisto sounds delicious.

I first added a splash of wine to the gravy a couple of years ago on my mother's advice and have never looked back - it is WILDLY superior to straight granules. We didn't have any red wine in the house today, so I walked to the shop and bought a £7 bottle of Tempranillo purely for the purpose of adding 50ml or so to the gravy. Point illustrated!

[brewerb]

Taco casserole.

[Dānu]

Three-cheese chicken skillet dinner.

[Dānu]

Garlic & herb chicken breasts and Buffalo chicken flavor macaroni.

[KingEric]

Munching on a tub of celebrations and drinking a milky coffee.

[Dānu]

Tater tot casserole.

[Cavebear]

Some new pork stir-fry and some leftovers. I wasn't as hungry as I thought last night, so I had a half bowl of salad and a half bowl on green beans to eat too. I didn't get complicated with the pork. Three big mushrooms, a half a red onion, and one stalk of bok choy.

I usually just M/W them, but this time I took out the large Teflon skillet. Worked better than I remembered. And splashing in some soy sauce and sesame oil to reduce gave it deeper flavor. I'll have to remember to do it that way more often! Maybe even drag out my small cast iron wok.

In these days of M/W, air-fryers, and instapots, do any of you still use a wok?

[brewerb]

Leftovers

[Stuartunlabeled]

I have almost finished making a traditional bean croque.
Ingredients - belly pork (with ribs), onions, haricot beans, butter beans, tomato purée, stock, seasoning.
Method - put in a large clay pot on a very low heat for 8 to 9 hours.
Serving - in a bowl accompanied with French bread and a good red wine.
Health warning - will cause severe flatulence, avoid naked flames for 24 hours ?

[pattylt]

Some new pork stir-fry and some leftovers.  I wasn't as hungry as I thought last night, so I had a half bowl of salad and a half bowl on green beans to eat too.  I didn't get complicated with the pork.  Three big mushrooms, a half a red onion, and one stalk of bok choy.  

I usually just M/W them, but this time I took out the large Teflon skillet.  Worked better than I remembered.  And splashing in some soy sauce and sesame oil to reduce gave it deeper flavor.  I'll have to remember to do it that way more often!  Maybe even drag out my small cast iron wok.

In these days of M/W, air-fryers, and instapots, do any of you still use a wok?

I use my wok a lot.  Besides stir fries, it’s an easy way to fry meats using less oil and scrambled eggs when I have to make more than two eggs works wonders.  Mine is steel.  There’s no way I could use a cast iron one as it would be too heavy unless it’s small.  I do have cast iron fry pans for when I need a flat surface.  I don’t have an air fryer as I’m out of room for one.  My MW is above my stove and mostly used for reheating or the first step of my baked potatoes (it shortens the baking time).

[KingEric]

Cauliflower cheese chips and peas.

[Dānu]

Three-cheese chicken skillet dinner. That's the last of these, as they aren't a regular Aldi item. Birdseye makes something similar, but I haven't found other Birdseye dinners as good as their Aldi counterpart.

[pattylt]

I went to Arby’s for dinner…too lazy to cook. We had Arby’s regular roast beef sandwiches, shared a large order of motzarella sticks and hubby had a cherry turnover.

[Cavebear]

Some new pork stir-fry and some leftovers.  I wasn't as hungry as I thought last night, so I had a half bowl of salad and a half bowl on green beans to eat too.  I didn't get complicated with the pork.  Three big mushrooms, a half a red onion, and one stalk of bok choy.  

I usually just M/W them, but this time I took out the large Teflon skillet.  Worked better than I remembered.  And splashing in some soy sauce and sesame oil to reduce gave it deeper flavor.  I'll have to remember to do it that way more often!  Maybe even drag out my small cast iron wok.

In these days of M/W, air-fryers, and instapots, do any of you still use a wok?

I use my wok a lot.  Besides stir fries, it’s an easy way to fry meats using less oil and scrambled eggs when I have to make more than two eggs works wonders.  Mine is steel.  There’s no way I could use a cast iron one as it would be too heavy unless it’s small.  I do have cast iron fry pans for when I need a flat surface.  I don’t have an air fryer as I’m out of room for one.  My MW is above my stove and mostly used for reheating or the first step of my baked potatoes (it shortens the baking time).

My cast iron wok is small. But everything else just seems to be easier to use these days. My Fry-Daddy makes eggrolls and any shape of potato crispier, the air-fryer is great for steaks, my bread machine delivers perfect loaves, and my teflon and cast iron skillets are good for some purposes.

But I know what you mean about counter space. I can live with some clutter, but my pressure-cooker, slow-cooker, and meat-slicer are kept in a storage room. It's funny. I've never used the pressure-cooker, I used to almost live on the slow-cooker meals, and I only use the meat-slicer about every couple months. Habits change.

Today, I give more space to where I set up The Mews's meals, my veggie prep area and cutting board, and my compost bin.

[Cavebear]

I mentioned my wood cutting board above. It's maple, but so old that the top has depressions from decades of knife-work. I really need to run that through my planer. And then router the trenches around the edges deeper. But on my Top 100 list of "things to do", that is probably about 120. LOL!

Sometimes you just "keep getting along" with what you have.

[Thumpalumpacus]

My son's driving back to LeJeune on Friday, so I spent the afternoon rolling pork tamales for his road-food. I ate a couple, they came out darned good if I do so allow. I'll be sending him with a couple/few chicken burritos and homemade guacamole that I'll be making Thursday, too. Maybe some triptip from tomorrow night as well.

If I have my way he won't have to spend a cent on food for his 1,500 mile drive!

I'll put up pics of the tritip if I have the presence of mind.

[KingEric]

Crunchy nut cornflakes.

[pattylt]

I mentioned my wood cutting board above.  It's maple, but so old that the top has depressions from decades of knife-work.  I really need to run that through my planer.  And then router the trenches around the edges deeper.  But on my Top 100 list of "things to do", that is probably about 120.  LOL!

Sometimes you just "keep getting along" with what you have.  

I have two cutting boards and both reside on my countertops.  One is wood and the other marble.  When I have to cut through something soft, I go to the wood one (and it’s where I kneed my bread dough) and the marble when I’m cutting something that might gouge out the wood….im a vigorous chopper!  Because it’s still a flat surface I can do regular prep without having to remove them and they’re perfect for placing a hot pan from the stove instead of worrying about putting a potholder down to protect the countertop.  My countertop is still laminate…a stone type counter replacement is down the list.

[Dānu]

I mentioned my wood cutting board above.  It's maple, but so old that the top has depressions from decades of knife-work.  I really need to run that through my planer.  And then router the trenches around the edges deeper.  But on my Top 100 list of "things to do", that is probably about 120.  LOL!

Sometimes you just "keep getting along" with what you have.  

I have two cutting boards and both reside on my countertops.  One is wood and the other marble.  When I have to cut through something soft, I go to the wood one (and it’s where I kneed my bread dough) and the marble when I’m cutting something that might gouge out the wood….im a vigorous chopper!  Because it’s still a flat surface I can do regular prep without having to remove them and they’re perfect for placing a hot pan from the stove instead of worrying about putting a potholder down to protect the countertop.  My countertop is still laminate…a stone type counter replacement is down the list.

Chopping on a marble cutting board is hard on the edges of your knives. I use only wood, bamboo, or plastic.