Food Fantasia

My little brother came over to hang out yesterday so I whipped up a whole load of random things that I thought would be good to eat while watching TV (X Factor to be precise :cool:)...

random food.webp


Sloppy Giuseppe pizza, chunky chips and cod goujons (like the night before) and roasted veggies (that's just half of it in the photo). The bowl contained mayonnaise with honey, roasted garlic and lemon juice. Very tasty!
 
There were veggies leftover from last night so I had them with lamb chops tonight...

lamb chops and veg.webp


The lamb chops had been marinading in black olive pesto, olive oil, garlic, balsamic vinegar and honey for a couple of days in the fridge so it was just a matter of frying them and reheating the veg. Only took about 5 minutes and it really hit the spot after a long day at work. :D

Is it bad that I like to eat the fatty bits? :p

Oh, and lamb is another thing Mike isn't so keen on :rolleyes:
 
Evalyn said:
There were veggies leftover from last night so I had them with lamb chops tonight...

View attachment 4286

The lamb chops had been marinading in black olive pesto, olive oil, garlic, balsamic vinegar and honey for a couple of days in the fridge so it was just a matter of frying them and reheating the veg. Only took about 5 minutes and it really hot the spot after a long day at work. :D

Is it bad that I like to eat the fatty bits? :p

Oh, and lamb is another thing Mike isn't so keen on :rolleyes:
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YUM!

I love your platter of delectables from then night before too :D

Roast Veggies are so devine, we have them quite often!

I used to hate the smell and taste of Lamb when I smoked, but since quitting many years ago I really love it, although I always marinate it, not a big fan of plain lamb... your black olive marinated ones look very scrummy!
 
Dragonfly said:
yeah, you could very easily replace the fish with chicken, would be delish!
Ok.. the pesto bread thing obsession continues a little while longer.. just made a batch of pesto cheese scrolls..... And those scrolls are Goooooooooooooooooooooooooooood :D
View attachment 4284
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Those look amazing, I want one. :)
Evalyn said:
My little brother came over to hang out yesterday so I whipped up a whole load of random things that I thought would be good to eat while watching TV (X Factor to be precise :cool:)...
View attachment 4285
Sloppy Giuseppe pizza, chunky chips and cod goujons (like the night before) and roasted veggies (that's just half of it in the photo). The bowl contained mayonnaise with honey, roasted garlic and lemon juice. Very tasty!
Click to expand...
Lucky guy, the concept of having a bunch of things to pick through is awesome... it's like a small private buffet in the comforts of home with home cooked goodness. I may make a Smörgåsbord type of meal myself in the coming days before it is too cold to comfortably cook without a jacket on ( I'm cooking a good portion of the selection on the grill ).
Big up on this :)

Evalyn said:
There were veggies leftover from last night so I had them with lamb chops tonight...
View attachment 4286
The lamb chops had been marinading in black olive pesto, olive oil, garlic, balsamic vinegar and honey for a couple of days in the fridge so it was just a matter of frying them and reheating the veg. Only took about 5 minutes and it really hit the spot after a long day at work. :D
Is it bad that I like to eat the fatty bits? :p
Oh, and lamb is another thing Mike isn't so keen on :rolleyes:
Click to expand...
That must have been a great dinner yumm:) ...lamb does have a very distinct taste and texture that I happen to like it but not nearly as much as any kind of beef as long as it's a good cut. That being said I would have devoured those chops :D
...and have you tried that recipe / prep method on veal or sirloin tips?

I have never made a real attempt at a pesto from scratch and right now with the recent submissions it seems like it is what's happenin right now. I can whip up a pretty slammin alfredo sauce and was thinking maybe one of you talented chefs in here can create some personal variation on this as this is just one of those dishes that can be made fast and varied on easily to make a nice dish, to suit ones own taste buds and am quite interest to see if we can come up with some on the fly variation. I will be making a dish myself in the next couple days.

I really like the solid material posted in this thread...truly food for thought.
 
EQnoble said:
Those look amazing, I want one. :)

I have never made a real attempt at a pesto from scratch and right now with the recent submissions it seems like it is what's happenin right now. I can whip up a pretty slammin alfredo sauce and was thinking maybe one of you talented chefs in here can create some personal variation on this as this is just one of those dishes that can be made fast and varied on easily to make a nice dish, to suit ones own taste buds and am quite interest to see if we can come up with some on the fly variation. I will be making a dish myself in the next couple days.

I really like the solid material posted in this thread...truly food for thought.
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Pesto is a cinch to make, it took me about 5 minutes, you can use a food processor and it takes a few seconds! But I prefer the hand pounded version, as the basil is crushed not cut, so releases more flavour. I didn't have any pine nuts, so used some pistachios - which were even nicer!

That recipe site you linked was full of ads and pop ups so I had to run screaming LOL but I am sure I have had alfredo sauce... here is a nicer site :p

http://www.taste.com.au/recipes/3157/fettuccine+alfredo

I try to avoid the creamy pasta sauces myself, but Jeff's favourite pastas are the creamy ones.

I too am LOVING how solid this thread it, some awesome meals appearing :D
 
Dragonfly said:
Pesto is a cinch to make, it took me about 5 minutes, you can use a food processor and it takes a few seconds! But I prefer the hand pounded version, as the basil is crushed not cut, so releases more flavour. I didn't have any pine nuts, so used some pistachios - which were even nicer!

That recipe site you linked was full of ads and pop ups so I had to run screaming LOL but I am sure I have had alfredo sauce... here is a nicer site :p

http://www.taste.com.au/recipes/3157/fettuccine+alfredo

I try to avoid the creamy pasta sauces myself, but Jeff's favourite pastas are the creamy ones.

I too am LOVING how solid this thread it, some awesome meals appearing :D
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sorry the way I have my browser configured I don't get the popups :-( sorry
yeah that is a new twist , I have never used nutmeg myself in alfredo maybe I will give it a whirl...
http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html this is your basic recipe minus the pepper which IMO should be used after plating and tasting to the consumers election...but to each his own and if you like pepper go right on ahead and add it.





<!--start tidbits


I was looking at this wiki and was observing manners of different regional and cultural and their differences. Amongst these I noticed that one of my most important (if I could observe only one manner of etiquette this would be it) displays of etiquette was not listed. One should not add condiments to a dish that was plated and served to them until after they have tasted the prepared meal as it was intended. It is an indirect insult to the preparer and with actions says the food was not satisfactory just by the fact that someone else cooked it. Condiments are used to influence a flavor and you can't change for the better something you have had no experience with and seeing that every meal is cooked slightly different there is no way to know what if anything is lacking in taste. This does not apply to the obvious such as food that gets dipped by nature (chips and dip) or things that get served with a condiment ( bbq with a dipping sauce ). A test example done in history was to display it's importance...an owner of one of the largest retail store chains in it's early day used to bring prospective executives to the company out for a meal and recommend the chicken to his guest. If he accepted the suggestion it could mean a bunch of things...but most importantly if the person did get the chicken and added salt to the chicken before tasting it...the owner would not even consider them for the company because of the nature of a person who will not experience and embrace something truly before attempting to make a judgment on it. His company turned out to be very successful. All based on a simple principle which a man carried onto everything.



end tidbits-->
 
Jerry said:
It clears in about a week ....... though the conditioning takes 4-6 to be OK, and in 12+ it enters the realm of divine.
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That looks brilliant Jerry! I would certainly give that a try :D

Thanks for sharing the pic. does it continue to improve with age, or is there a cut off point after which it starts to deteriorate?

Completely agree about the gastronomical db too :D
 
Dragonfly said:
That looks brilliant Jerry! I would certainly give that a try :D

Thanks for sharing the pic. does it continue to improve with age, or is there a cut off point after which it starts to deteriorate?

Completely agree about the gastronomical db too :D
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Depends on what is in them, though 3-6 months seems to be a good window for live beer (i.e. there is still yeast in there and it's bottle conditioned). I'm not sure about life span ..... it rarely last that long !
 
Well I wasn't hungry earlier so decided not to cook anything tonight but per usual I started getting peckish as time went on so decided to whip up a less than 10 minute snack of marmite spaghetti (thank you Nigella).

I took a pic out of habit but there's nothing to look at really.
 

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Doctor said:
Well I wasn't hungry earlier so decided not to cook anything tonight but per usual I started getting peckish as time went on so decided to whip up a less than 10 minute snack of marmite spaghetti (thank you Nigella).

I took a pic out of habit but there's nothing to look at really.
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Marmite spaghetti hehehehe never heard of that!

Glad you liked it :D
 
Dragonfly said:
Marmite spaghetti hehehehe never heard of that!

Glad you liked it :D
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I would never have thought of it if it wasn't for Nigella Lawson, I love that woman.

It's really simple, just melt some butter and marmite and then pour over spaghetti.

To be honest though if I had some coleslaw I would've opted for marmite and coleslaw on toast. It sounds a bit rough but it's really nice. Vegemite is a good alternative too.

DaKat said:
Marmite is obviously an acquired taste that I am incapable of acquiring.
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It took some years before I could say I really liked it. That saying you either love it or hate it is daft, for years I would eat it but I wouldn't actually make a point of buying it or using it.
 
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