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post #511 of 1539
7/5/08 at 8:51am
Hi guys ! i'm kinda new to this thread and would love to post some pictures of my meals, unfortunately, i cant seem to find an option for me to add an image..any help would be appreciated thanks !

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post #512 of 1539
7/5/08 at 2:51pm
Dinner: King Prawn Pancetta Fried Rice

Bill and Izzie: Proud parents of a soldier.
Looking back on all the mistakes I've made in my life, all I can say is I've gotten a lot of miles out of stupid.
post #513 of 1539
7/9/08 at 2:25pm
So humid here, no cooking, I m picking up a pizza from the restaurant & one cola
post #514 of 1539
7/9/08 at 2:28pm
Hi
I sent u a pm message explaining how to
post #515 of 1539
7/9/08 at 8:13pm
Heirloom tomatoes with real buffalo mozz. fresh basil chiffonade and queen creek extra virgin olive oil a splash of balsamic kosher salt and fresh ground pepper....watermelon radish garnish.
pan sauteed halibut with a vigoner dill buerre blanc, lots of fresh baby veggies...briefly blanched then pan sauteed in butter lemon and lots of pepper
chocolate chip cookies for dessert... (marthas cakey ones... I tweaked them or bastardized them as my ex husband used to call my inability to stick to a recipe), added more butter and more sugar.
post #516 of 1539
7/9/08 at 8:16pm
misspelt the wine varietal it is viognier
post #517 of 1539
7/9/08 at 8:17pm
misspelt the wine varietal....it is viognier.
post #518 of 1539
7/9/08 at 9:11pm
Tonight we took a pounding weather wise and the air was so thick you could cut it with a knife so we followed Ninja's lead from the other night. Papa John's 3 with 3 for 7 each. In fact because I lost my appetite with the duck and cover drill we had to perform halfway through my second piece (bad medicine night too) I just fired down a slice loaded with some sliced jalps for a little extra umph. All in all it's not a bad deal the 3 for 21 bucks. We each get what we like and have leftovers too and since the DW is taking the DD to work with her tomorrow I have breakfast covered.

Nuttin better than cold pizza (or lasagne) for breakfast. Too bad we don't have any lasagne.:cool:
post #519 of 1539
7/10/08 at 7:08pm
I made pan seared pork tenderloin medalions in a red wine sauce, served with baked sweet potatoes and baby peas. I'm usually pretty much a chicken cooking girl, but the more relaxed summer pace affords me some extra time to think and add some variety to our meals.
post #520 of 1539
7/10/08 at 8:31pm

old school your so right about cold pizza/lasagne for breaky

mmmmmmmmmmmmmmm

tonight im going to do warm winter food, we are going to have a lamb casserole not sure if i want to do an apricot and walnut style or a vegetable and red wine reduction style with israeli couscous and then going to have a freshmade apple pie for dessert. that should make my darling man whos been sick with a cold feel a bit better

im so envious of you all enjoying summer at the moment, its winter here and im just so over it i hate being cold
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #521 of 1539
7/10/08 at 10:33pm
its so hard to believe its winter down under, seems like it would always be idyllic there.
Your dinner sounds fantastic... I love lamb and apple pie is a fave...your man is lucky!!!!

Tonight for a customer I made: Yo Mamas Veggie Beef Soup, Linguinine with fresh clams and lots of garlic and butter and parsley, fried chicken, a butter lettuce salad with a great goat cheese, red onion and nectarines, and pizza...margarita and with pepperoni. Alot of food... I don't go back to them until Sunday.

When I got home I made sauteed peaches and bananas with brown sugar and butter and meyers dark rum for my daughter and her boyfriend. It stormed tonight in the desert, our first monsoon of the season...awesome!!!!!!!!!!!!
post #522 of 1539
7/11/08 at 1:25am
It's nice to get cold enough weather down here to justify cooking northern hemisphere winter dishes...mind you it's a bit marginal the temp doesn't really get down to freezing point even in mid-winter, it just feels colder because none of the buildings have proper heating systems

Slow braised shoulder of goat is one the menu tonight, it's been simmering gently in the oven for nearly 5 hours now with sofrito, red wine, tomato, saffron, chorizo and a couple of heads of garlic. The other oven has a beef rib roast that is cooking for 24 hours @ 60 celsius for tomorrow night....the combined smell is just indescribable.

Winter isn't exactly grim down here, especially as we've got pods of migrating whales passing by at the moment...

rack of
post #523 of 1539
7/11/08 at 3:05am
its been really cold here the last few days between 0- 4 degrees celcius, i have had ice on my car windows and roof the last couple of days , and on wednesday i had the fire burning all day long just coudlnt get warmed up
but dinner tonight was a good warmupmeal , i ended up doing a morrocon dish with apricots, sultanas and couscous

mind you Miraz , thats the difference between nz and aus weather wise, we get all the cold stuff and the rain and unfortunatly you guys miss out on the rain a bit dont you
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #524 of 1539
7/12/08 at 6:05pm
Taught the DD and DW on how to make BST (bacon, spinach and tomato) wraps for lunch. They had those; New product in the area- Colemans bacon I thought we'd give a try, not bad, baby leaf spinach and Hanover Tomatoes which have started arriving in the stores. Gave Dukes mayo a try for the very first time. Typically it's Hellmans.;) Had only two wraps left so I had the traditional BLT on toasted Ciabatta. Finished off the last of the Loaded Baked potato salad we mad last Sat and some marinated Cucumber and carrot salad.

Dinner was simple too. Italian beef sand on french bread. I made the DD and DW's with some Jarlsburg that the DD picked out at the store yesterday and sides were mac and cheese and green beans with bacon bits.

Tomorrow the DD is off to the Great Wolf Lodge with some friends so It's a night out on the town of dinner and a movie. Have a $50 meal card at Olive Garden so, hey it's free so I ain't complaining regardless of the food it's FREE!;)
post #525 of 1539
7/12/08 at 7:13pm
Bruce has been unwell with a dreadful cold, so i made him my feel good soup yesterday, a chicken, vegetable and noodle soup with garlic and chilli, fresh herbs and good chicken stock for lunch
Last night i made slow roasted beef , seasoned it with garlic, black pepper, salt, a mix of herbs and olive oil and served it with a really nice dark jus lie, roasted potatoes, kumera, pumpkin, onions, and parsnips mmmmmmmmmm it was so good .... real comfort food on a cold night
this morning it was a cooked breaky kind of day roasted tomatoes, roasted mushrooms, grilled bacon, chicken sausage, sauted left over potatoes and kumera from last night, poached eggs, and whole grain toast. very filling and lasting the whole day and good on a cold sunday morning.
Tonight its going to be home made hamburgers, with gourmet lettuce, tomatoes, onions, blue cheese, bacon,beetroot.great quality minced beef and tomato salsa with left over apple pie for dessert

really easy simple but very wholesome food, that is always great when its cold
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #526 of 1539
7/12/08 at 10:49pm
Tonight's dinner wasn't really that special, I just grilled some chicken breasts and some portabella caps. A piccata like sauce that I mentioned in the grilling chicken thread went on the breasts, the 'shrooms were diced and put on a green salad with some tomato, bell pepper and grated cheese.

What I liked most about the meal was that I managed to eat it. A few days ago I had a nice big sandwich with this leftovber smoked salmon spread and some various other things on it. I need to start labeling leftovers. Since shortly after I ate that sandwich, any sort of food-like substance that I've tried to ingest has beaten a hasty retreat to one exit or another. I'll spare you any details, but it is nice to be able to eat again.

mjb.
post #527 of 1539
7/13/08 at 6:31pm
We scrapped the Olive Garden meal tonight. There was too much of why we got the 50.00 card for in the first place.................. a 45minute wait with 20 empty tables. Not going thru that Charlie Foxtrot again....free or not. Anyhow the DD is the reason we go there so since she wasn't with us I decided to go to a very nice place. I'm actually going to post it in the Restaurant Dining experiences forum so look in there for the post if ya'll wish.
post #528 of 1539
7/13/08 at 7:05pm
I had smoked spare ribs, a cucumber salad with capers and shallots and roasted potatoes with garlic, lemon and rosemary.

Leftover Birthday (son's) cake for desert.

Sunday suppers are supposed to be cooked by the kids, each one taking a turn on consecutive Sundays. They set the menu and I help them through it. Today was the 7 year old's turn. He helped pull off silverskin from the ribs,, slathered them and rubbed them with the spices. He cut cucumbers and prepped the potatoes. He's quite small for his age so some things were out of reach or to big to deal with, but it was good.

Phil
more than taste fine
me eat it all the time
post #529 of 1539
7/13/08 at 7:38pm
We were going to grill Tri-Tips, but since the monsoon storms rolled in a bit early during the day (before 4:00 pm) "Plan B" went into effect...

Plan B = a simple stew, with the Tri-Tip cubed up and braised in a flour reux, with potato chunks and sliced carrots added (with some water) to make a nice gravy/meat/veggie mix.

Plain old meat and potato fare tonight.

One thing that has really made a difference in the overall taste of this dish is that in the past, minimal seasoning (salt, fresh ground pepper, a bit of garlid and onion powder) was added during the cooking, and then after plating, a few dashes of Worchestershire sauce was added.

Now, however, we add the Worchestershire in at the same time as the rest of the seasoning. The result is a much more subdued and complimentary taste, fully infused in the meat, potatos, and carrots, as opposed to a harshish overlay.

I know this ain't rocket science to the pros around here, who've had years of laboring and experimenting in the kitchen, but it's a new way of thinking to our house.

After 30 some odd years of making things the same way, just because Mom/Grandma/Great-Grandma always did it that way, it's fun to cook outside the box...

And I thank the collective brain trust of Chef Talk for the nudge to try things differently.
I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
post #530 of 1539
7/13/08 at 7:56pm
so what are Tri tips??
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #531 of 1539
7/13/08 at 8:32pm
I guess the best explaination comes from here...

Tri-tip - Wikipedia, the free encyclopedia

It's a fairly tender cut of beef (well to me, anyway), and is so much better in stew and hash than what is commonly (in our area) called "stew meat" (round or shank steak).

No gristle or fatty deposits, but not as delectable as tenderloin...
I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
post #532 of 1539
7/13/08 at 8:58pm
our meat cuts are different here

heres a link to see how they differ from the usa

www.beeflambnz.co.nz/cookingTips/meatCuts.html
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #533 of 1539
7/13/08 at 9:07pm
Well, I'm guessing that the Tri-tips are coming out of the New Zealand designations of "flank skirt", or "thick flank".

Need a butcher in here to tell us exactly where the equator makes this differentiation... :)
I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
post #534 of 1539
7/17/08 at 9:16pm
I know I eat late ( midnight ) but humm humm , I just finished my supper, what a delight it was , greek pork souvlakies, patotoes & greek salad ( with feta cheese ).
post #535 of 1539
7/17/08 at 9:37pm
thanks to the pizza sauce thread that is onhere at the moment it gave me a craving for homemade pizza, so i have made a pizza for our dinner later on tonight, its got a tomato and basil sauce, with garlic salami, semi dried tomatoes, smoked onion, smoked garlic, lemon infused olives, fresh tomato, mushrooms, and mozzarella

for breakfast it was a ham and cheese grilled sammy
and crackers ,peanutbutter, tomato, and cottage cheese with italian herbs for lunch
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #536 of 1539
7/17/08 at 10:45pm
Regarding the tri-tip, based on the diagram that tessa pointed out, the tri-tip comes from that unamed grey area below the sirloin and above the flank.

And tessa, fresh tomatoes in the middle of winter??

mjb.
post #537 of 1539
7/17/08 at 10:53pm
yeah they are hothouse grown but thats ok they are very cheap at the moment too which is really surprising , in my great vege shop just around the corner from me they are selling for about 3.99$nz which is about $7us for a kilo/2.2lbs normally they are upto about 9$nzkilo/2.2lbs which is about $12us^wards at this time of year, and seeing as they are one of my favourites im ok about buying them even though its not the right season
i got some softer ones ... about a lb worth for less than a $1.50 nz as well which were perfect for cooking down and pureeing, so my pizza is just buzzing with vit C and lycopene :lips:
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
post #538 of 1539
7/18/08 at 8:46am
I got to wake up and have homemade kolaches, how delicious.
It's a wonderful thing to be spoiled in the way of food.
post #539 of 1539
7/19/08 at 10:45am
Today is going to be a BBQ day. I have not gone to the store yet, but I'm thinking slow cooked ribs.
post #540 of 1539
7/20/08 at 7:19am
This morning I'll have a fresh brioche with lightly salted butter from Normandy and fresh ground French roast coffee from one of the local coffee roasters (Peet's).

Last night I had a small plate of pasta with home made sauce containing some Gypsy peppers and Tuscan tomatoes and a salad of baby red romaine leaves, Gorgonzola Piccante, and balsamic vinaigrette.

scb
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