What's for Supper?

[Robson Valley]

Had my second big hit of venison in cream-mustard sauce last night. Dill pick acidic.
For copyright reasons, you need the book for the recipe. "Kill It and Grill It." Ted & Shemane Nugent.
All I could think about was knocking down a few Muntjac as a sub for our venison.

I have 4 quite different dry rub spice mixes for BBQ. Every one of them runs about 1/4 of the original sugar.
Sugar sweet isn't a valuable meat taste. I can't find anybody who enjoys that.
Disliking a heavy sugar overtone has to be just plain normal.

Tonight might be Greek something or other. Must collect the fixings for tamales.

 

[snappingturtle]

beef noodle stir fry, and corned beef an cheese baps to follow.

 

[santaman2000]

The pie was beautiful.

Waitrose brand. One supermarket here import some Waitrose stuff. British airways fly it in. A life saver....

We are now waiting for the Waitrose Smoked X-mas ham to come in. We do not like the north American hams, much to sweet for our uneducated European palates!

NOTHING can beat a proper Virginia ham. LOL Sweet? More salty than sweet. That said, whoever cooked the ham today did so properly in pineapple juice and a honey baste.

Today/tonight's Thanksgiving feast included one of those Virginia hams, 2 turkeys (1 smoked and 1 roasted) cornbread dressing, mac & cheese, mashed potatoes, green bean casserole, oven roasted brussel sprouts with bacon, sweet potato casserole, dinner rolls, giblet gravy, and cranberry sauce.

The dessert choices were 1 pecan pie, 1 pumpkin pie, 1 sweet potato pie, a banana pudding, and a chocolate lasagna.

 

[snappingturtle]

boiled eggs, mackerel and crackers! food of the Gods I tell thee!

 

[santaman2000]

Earlier in the week it was chili. Tonight was spit pea and ham soup. All home made.

 

[santaman2000]

Smoked ribs, french fries (chips) and snap peas.

 

[crosslandkelly]

Last night it was pot roasted sweet and sour chicken.

 

[Woody girl]

Pork and chorizo burger with potatoes onions peppers and mushrooms oven roasted in olive oil garlic and herbs.
Pudding is cherry bakewell ice cream.

 

[Robson Valley]

This winter's project, once again, is to try to "eat the freezer."
Try to clean out the upstairs fridge freezer, frozen orance juice concentrate and all.
I think that I can hear a chicken curry calling to me.

 

[Billy-o]

Clearing out the freezer is the current project here too. So, today it is chicken thighs, roasted, skin-on with plenty of salt and rosemary, peas, plus barley cooked in chicken stock. There's a load of broccoli greens too. Nice and tart. There is a big bag of blueberries need seeing off also, plus some peaches. Theys'll be stewed, with custard for 'ron.

 

[santaman2000]

Well it is Shrove Tuesday so I guess it’s no surprise tonight was pancakes. I had the buttermilk pancakes with sausage and honey while Barbara ordered pecan pancakes with bacon and maple syrup.

https://www.facebook.com/1434641817/posts/10225484404003720

 

[Robson Valley]

Chicken curry with onion and peas over lots of Basmati rice and a pile of steamed veg.

 

[Billy-o]

Daughter is making pasta from scratch --- stuffed with butternut squash and a lemon butter sauce.

Asparagus and a OK valpollicella. Chocolate brownies

 

[Tengu]

Chicken carcase with all sorts of tempting veg, in a stew.

one of my favourites even though its fussy to pick off the bones

 

[Toddy]

Veggis haggis, mashed spuds, neeps with butter and black pepper, onion gravy

I had my first vaccine nearly 48 hours ago. While I'm glad I had it, it's been a rough 48 hours.
Simple comfort food is pretty much it for just now.

 

[Robson Valley]

Bison burgers again (egg, bread crumb, S&P, herbs & garlic, lots of onion).
Some sort of carb thing, some sort of hot veg thing.

 

[punkrockcaveman]

Partridge and wild garlic butter curry

 

[Billy-o]

Our boy has a plan ahead of college to learn to cook. Nailed Pad Thai last week. An entirely commendable rendition of Beef and Broccoli tonight.

 

[Robson Valley]

1. Get into abeBooks.com. Buy the boy copies of two of Wayne Gisslen's text books (used) from the Cordon Bleu schools. They cost a mint, new.
Professional Cooking
Professional Baking
>>>just be careful that you don't accidentally buy the student work book or the study guide unless you really want them.

2. Get him started building a digital personal cook book of the things that worked that everybody liked. Mine is still under 300 formulas and recipes.

 

[Billy-o]

He's planning a stab at a beef roast and those hoisin lettuce wraps for the weekend. Ambitious.