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Thread: Whatcha Eatin?

  1. #1111
    A donair made from a kit and some potato salad after spending the morning unloading a truck of furniture.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  2. #1112
    Join Date
    Jul 2006
    Location
    Peters Creek, Alaska
    Posts
    13,492
    Yesterday, The Wife made us a caprese salad with burrata for a light lunch. For dinner, I made us ceviche with halibut, shrimp, and scallops.
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    Man is a tool-using animal. Nowhere do you find him without tools; without tools he is nothing, with tools he is all. Thomas Carlyle (1795-1881)

  3. #1113
    Join Date
    Jun 2004
    Location
    The Great NorthWet
    Posts
    16,059
    I lunched on a salad with lettuce and little tomatoes from my very own little garden! Oh, and then I discovered that the little plum tree that's never done anything since we bought this place in 1997 has gone and produced these!
    Click image for larger version. 

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    Trivial stuff that bugs/amuses me: I took that picture in landscape format, although with the camera pointed mostly straight down. When I put it on the computer it showed up portrait in the file manager, then opened in landscape in the editing program. The thumbnail shows as landscape in my other forum, but portrait here. I can't wait to see how it'll look after I post and click on it.

    ETA: Wow! It was portrait as I was composing the post, and now that I'm editing it. But the thumbnail shows up landscape and then goes portrait when you click on it!
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  4. #1114
    A really early cup of coffee and oatmeal, went to bad really early and woke up early as well. It is going to be an long day I will have to stay in town all day because my mother has to got to a funeral. Probably a sub or burger for lunch.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  5. #1115
    Join Date
    Mar 2015
    Location
    Australia
    Posts
    1,396
    We are having the grandkids ( 4 & 6) l over for a sleepover during the school holidays and asked them if they wanted Sushi for lunch. As it is a favourite of both of them there was an enthusiastic response. We let them choose and they both said that they only liked avacado ones. My wife then bought some teriyaki chicken and crispy chicken ones for us.

    When it came time for their lunch I was outside in the garden. I went in for my lunch to find that not only had they demolished their avocado ones but they had suddenly decided that they liked chicken Sushi as well and ate most of them as well. They did leave us a couple of pieces. (My wife was with them so they didn't 'snatch' the chicken ones but asked politely - ish for them. It is actually nice to see their tastes expanding all the time.)

  6. #1116
    Join Date
    Jun 2005
    Posts
    14,470
    Quote Originally Posted by ozduck View Post
    We are having the grandkids ( 4 & 6) l over for a sleepover during the school holidays and asked them if they wanted Sushi for lunch. As it is a favourite of both of them there was an enthusiastic response. We let them choose and they both said that they only liked avacado ones. My wife then bought some teriyaki chicken and crispy chicken ones for us.

    When it came time for their lunch I was outside in the garden. I went in for my lunch to find that not only had they demolished their avocado ones but they had suddenly decided that they liked chicken Sushi as well and ate most of them as well. They did leave us a couple of pieces. (My wife was with them so they didn't 'snatch' the chicken ones but asked politely - ish for them. It is actually nice to see their tastes expanding all the time.)
    Just because I'm not that familiar with sushi outside Japan, are they rolls, like crispy chicken in the middle, surrounded by rice, and then surrounded by nori? Or are they like onigiri (triangle-shaped)?
    As above, so below

  7. #1117
    Join Date
    Mar 2015
    Location
    Australia
    Posts
    1,396
    Quote Originally Posted by Jens View Post
    Just because I'm not that familiar with sushi outside Japan, are they rolls, like crispy chicken in the middle, surrounded by rice, and then surrounded by nori? Or are they like onigiri (triangle-shaped)?
    The first type not onigiri.

    Edit: If you are interested here is a link to the menu - it is just a small shop in the local shopping centre.

    https://www.zomato.com/perth/sushi-sushi-willetton
    Last edited by ozduck; 2020-Oct-05 at 02:47 PM.

  8. #1118
    A alt fish diner, plain potatoes, macaroni, boiled salt cod and pickled beets, a trach fest but good after a little walk in the woods and splitting some kindling with the wood splitter.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  9. #1119
    Tonight we went into my sisters to see my niece home from university for a few days and we had a rice dish, with broccoli salad, spring rolls and crab rangoon cooked in a air fryer and some chicken stirfry.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  10. #1120
    Join Date
    Mar 2004
    Posts
    19,317
    I finally got around to wet brining a whole chicken. It’s easy enough to do, but you need to make enough room in the fridge and adding in the inconvenience of the long lead time before it can be cooked, I haven’t tried it until now. Results were good, it does make the meat moister and the mild saltiness of the meat really brings out the flavor. I tried adding garlic and some other stuff to the brine but my impression is the extra stuff mainly went to waste and just made initial work and cleanup harder. I don’t usually eat much skin and I couldn’t taste much of anything I added to the brine in the meat. Now I’m wondering if there is any reason to go beyond just plain brine. Incidentally, is there really a point to putting anything (like garlic or other things) in the interior cavity? I’ve tried a few recommended variations on this when cooking a chicken but it never seems to me to add any noticeable flavor.

    Despite the issues I do plan on brining again, it really is tasty.

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