What's For Dinner Tonight?

[wuvuzela]

I have to try this ASAP. Thanks @GreatwhiteNorth

I hope I will have taste report and some photos tomorrow.

Currently ,wife is making traditional sweet dish,from like a more than 20 varieties of candid fruits and seeds
Just one hint,each ingredient has to be soaked in boiling water for at least 10 mins ,spearatelly
I'll put recipe when I get it from her.

Also photo update will come later these day or tomorrow.

Cheers my friends

 

[Don Gin and Ton]

Sounds labour intensive, usually those type of recipes come together to make a great result. Look forward to it!

Trick with tempura is super chilled soda water I'm told.

 

[Don Gin and Ton]

Vegan pizza was ok, the 'cheese' was a little bland and when melted more like béchamel sauce but still my lady said it was the best fake cheese she'd tried.

I went for a pesto, goats cheese and butternut squash option with caramelised onions. Which was enormous. I even left a 1/4 and I'm no small guy.

 

[GreatwhiteNorth]

Sounds labour intensive, usually those type of recipes come together to make a great result. Look forward to it!

Trick with tempura is super chilled soda water I'm told.

Soda water huh? I've always used beer to make Tempura - might have to try your way & see the difference.
+

 

[DST]

Try vodka. I saw it on the hairy bikers. They gave a really good reason for using it which at the time I went....Oh aye, nice one. And now I have totally forgotten the reason. Haha.

 

[GreatwhiteNorth]

Try vodka. I saw it on the hairy bikers. They gave a really good reason for using it which at the time I went....Oh aye, nice one. And now I have totally forgotten the reason. Haha.

According to this recipe which uses both Vodka and Soda water - the Vodka "is critical to the texture of the batter".
I assume because it probably evaporates much quicker when cooking?

http://www.annies-eats.com/2010/04/19/shrimp-tempura/

 

[DST]

According to this recipe which uses both Vodka and Soda water - the Vodka "is critical to the texture of the batter".
I assume because it probably evaporates much quicker when cooking?

http://www.annies-eats.com/2010/04/19/shrimp-tempura/

Seems logical.

 

[Rudi I&I Automan]

Sunni,,So no BLOW JOBS 4 u if she doesn't eat meat lol

 

[Rudi I&I Automan]

On the subject of chicken. You see the Hairy Bikers show when they visited the dude breeding hairless chickens....

Wouldn't that be fetherless chicken lol , id love 2 c the hairy bikers with a hairy chicken, a fowl mouthed hairy sue chef

 

[UncleBuck]

Fast food and lots of beer.
Been on a tuna noodle casserole kick the last week. Made a couple variations from the ol 1976 Betty Crocker's. Added raw asparagus, peas and omitted the butter a couple times. Think Ill start a thread with the recipe next time I give her a go. Want to try it with spinach noodles.
View attachment 2555159View attachment 2555160

i asked my wife to pick a number between 1 and 9009. she chose 4880. so we are making tuna noodle casserole. old family recipe.

 

[The Outdoorsman]

i asked my wife to pick a number between 1 and 9009. she chose 4880. so we are making tuna noodle casserole. old family recipe.

Well don't I feel special. I think Dia asked for my recipe, here is what I wrote:

Tuna casserole, adopted and changed based on a 1970's Betty Crocker cook book.

I'm going to guesstimate on most the ingredients since I rarley measure and don't like to waste/ have leftover shit.


1 package white button mushrooms finely chopped
1lb frozen peas, add most of the bag or however much seems appropriate
14-16 oz canned/ bagged tuna in water(drained)
half white onion, don't over do it if potent
1 bag of hand made medium-wide noodles, not sure the brands you have, usually around 3-4$ in noodle section
1 to half a diced jalapeno
1/2 cup of milk
1 tub sour cream(about 14oz)* edit
one 12oz plus package of BelGioiso Asiago or parmesean cheese, shredded

Combine after cooking noodles al dente, mix shit up, save some cheese for topping, season w/ salt and pepper when mixing up. Can top with little bit of bread crumbs, melted butter, paprika, cheese. Bake around 325F for 35-40 minutes or until looks ready.

Sometimes I add sliced asparagus if you like veggies

Hope im not forgetting anything



You now owe me one meatloaf recipe.

 

[UncleBuck]

Well don't I feel special. I think Dia asked for my recipe, here is what I wrote:

Tuna casserole, adopted and changed based on a 1970's Betty Crocker cook book.

I'm going to guesstimate on most the ingredients since I rarley measure and don't like to waste/ have leftover shit.


1 package white button mushrooms finely chopped
1lb frozen peas, add most of the bag or however much seems appropriate
14-16 oz canned/ bagged tuna in water(drained)
half white onion, don't over do it if potent
1 bag of hand made medium-wide noodles, not sure the brands you have, usually around 3-4$ in noodle section
1 to half a diced jalapeno
1/2 cup of milk
1 tub sour cream(about 14oz)* edit
one 12oz plus package of BelGioiso Asiago or parmesean cheese, shredded

Combine after cooking noodles al dente, mix shit up, save some cheese for topping, season w/ salt and pepper when mixing up. Can top with little bit of bread crumbs, melted butter, paprika, cheese. Bake around 325F for 35-40 minutes or until looks ready.

Sometimes I add sliced asparagus if you like veggies

Hope im not forgetting anything



You now owe me one meatloaf recipe.

my recipe is so old that it was passed down to me on paper, not even digitally. this is the first time it will be digitized.

*1 package egg noodles (wide)
*1 can tuna (or two)
*2 can cream of celery or mushroom soup
*3/4 can milk
*potato chips

cook noodles. mix tuna, milk, and soup. put in baking dish. bake for 25 minutes at 350.

***top with crumbled chips before baking***

(you can add cheese if you like)

 

[The Outdoorsman]

my recipe is so old that it was passed down to me on paper, not even digitally. this is the first time it will be digitized.

*1 package egg noodles (wide)
*1 can tuna (or two)
*2 can cream of celery or mushroom soup
*3/4 can milk
*potato chips

cook noodles. mix tuna, milk, and soup. put in baking dish. bake for 25 minutes at 350.

***top with crumbled chips before baking***

(you can add cheese if you like)

I have a old tin box of recipe/note cards from my dad that appears to be every woman he's ever encountered recipes (he's 64) bunch of old simple recipes like that. Give mine a go. It is the bee's clitoris.

 

[UncleBuck]

I have a old tin box of recipe/note cards from my dad that appears to be every woman he's ever encountered recipes (he's 64) bunch of old simple recipes like that. Give mine a go. It is the bee's clitoris.

 

[Rudi I&I Automan]

I don't see creamed corn in those last few meals, I find it adds a great tast sensation and livens up the simplist of meals into (IMO) a real tast sensation for the tast buds + a tin of corn is cheap and simple to blend up into a creamy ingrediant.
Have you tryed making your own pasta?, it's a bit time consuming but a dam sight better then baught pasta, especialy if you like your pasta aldente.
I unfortunatly cant eat it at presant after loosing most of my teeth in a car crash

 

[DST]

Not the best pic of a haggis.....
haggis, sweet tattie mash and cauliflower cheese. Cask matured Glenfiddich poured over haggis and set a light.

 

[Don Gin and Ton]

Veggie tagine.

 

[jrock420]

Not the best pic of a haggis.....
haggis, sweet tattieView attachment 3821056 mash and cauliflower cheese. Cask matured Glenfiddich poured over haggis and set a light.

What's in that cauliflower cheese? It looks delicious!

 

[DST]

Cauliflower is boiled but still a bit hard. Then I make a cheese sauce with melted butter on a low heat. Add flour until you get a roux (sp). Then add milk and stir until smooth. Then I add oude kaas (old cheese - 3year ripened). Pour that over the cauliflower and then grate a softer cheese over the top and in the.oven for 15 minster or so 180c. (I use a Jong belegen- young matured cheese for the top).

 

[jrock420]

Cauliflower is boiled but still a bit hard. Then I make a cheese sauce with melted butter on a low heat. Add flour until you get a roux (sp). Then add milk and stir until smooth. Then I add oude kaas (old cheese - 3year ripened). Pour that over the cauliflower and then grate a softer cheese over the top and in the.oven for 15 minster or so 180c. (I use a Jong belegen- young matured cheese for the top).

Sounds like cheese scalloped potatoes almost. Thanks for the recipe idea man!