Jethro
Well-known member
Steak, mushrooms and onion on a pizza?
Sacrilege!
But yummy no doubt
Strangely it disappeared rather quickly, the dog was looking very guilty imho.
Food Fantasia
- Thread starter Kim
- Start date
Strangely it disappeared rather quickly, the dog was looking very guilty imho.
jmurrayhead
Well-known member
just wait until they reach 500000000
Peggy
in memoriam 2016
one word - ugh
Jethro
Well-known member
Post reported for being off topic.
You don't like sweet potato Peggy? I thought everyone loved them (we call them kumara in Kiwiland btw).
jmurrayhead
Well-known member
I can tolerate sweet potatoes once in a while...but I have to add some salt n' peppa, otherwise it's just too sweet.
Kim
Well-known member
mmmm yum... but sometimes you get one that is just too sweet, or a bit .. ick, had one like that not long ago, we couldn't eat it.
Peggy
in memoriam 2016
Sweet potato actually makes me gag. I really honestly can not stand it.
Jethro
Well-known member
Hmmm okay, there's a number of things I can't eat that surprise people as well. Am just coming around to avacado after refusing to eat it for years.
Peggy
in memoriam 2016
I detest avacado as well... but LOVE guacamole.
Forsaken
Well-known member
I use to hate avocado as a kid, but since I started making my own guacamole, or seasoning it lightly when I use it on a sandwich, I've found I like it.
Most of the time though it tends to be bland or if its started to turn...
.
.
Kim
Well-known member
Sounds lovely Forsaken!
Here is last night's dinner....
Take-away fish cocktails with rainbow salad.. it was very nice!
I made a Deep dish Apple and rhubarb pie yesterday, which we didn't actually get to eat, so we are having people for lunch today and now conveniently I have dessert ready
Jeff has been marinating a leg of lamb in red wine, garlic, rosemary and other bits for 24 hours, he is going to cook that up, will get a pic of that later and of the pie once it is cut.
Here is last night's dinner....
Take-away fish cocktails with rainbow salad.. it was very nice!
I made a Deep dish Apple and rhubarb pie yesterday, which we didn't actually get to eat, so we are having people for lunch today and now conveniently I have dessert ready
Jeff has been marinating a leg of lamb in red wine, garlic, rosemary and other bits for 24 hours, he is going to cook that up, will get a pic of that later and of the pie once it is cut.
Forsaken
Well-known member
When can I expect my pie to be hereSounds lovely Forsaken!
Here is last night's dinner....
Take-away fish cocktails with rainbow salad.. it was very nice!
View attachment 15194
I made a Deep dish Apple and rubarb pie yesterday, which we didn't actually get to eat, so we are having people for lunch today and now conveniently I have dessert ready
View attachment 15195
Jeff has been marinating a leg of lamb in red wine, garlic, rosemary and other bits for 24 hours, he is going to cook that up, will get a pic of that later and of the pie once it is cut.
.
Kim
Well-known member
Kim
Well-known member
I have never made apple rhubarb pie before, in fact I have never cooked rhubarb in my life, as I hated it as a kid, it was always overcooked, and my mother has a horror of sugar, so it was never sweet... basically imagine slimey bitter acidic string.. and that was my experience of rhubarb LOL
But I recently saw a cooking show episode where they baked the rhubarb instead of boiling it, and it looked so lovely, I was in the Green grocers yesterday and they had some nice looking rhubarb so I thought I would give it a go.. I have to say baked - but not overcooked, still holding it's shape, with some sugar it was delicious before it went into the pie with the apples, I hope it will be good in the pie too!
Will let you know what it's like
Peggy
in memoriam 2016
I have always half-boiled my rhubarb, then sweetened it and baked til just beginning to soften. I then took it out of the oven and let it cool while putting my pie together.
It finishes cooking with the pie, and the sugar combined with the sweetness in the apples gives it just the right taste. Not to tart, not too sweet.
I use brown sugar to sweeten the rhubarb, btw.
It finishes cooking with the pie, and the sugar combined with the sweetness in the apples gives it just the right taste. Not to tart, not too sweet.
I use brown sugar to sweeten the rhubarb, btw.