I usually have snags, but we had cutlets for tea last night, and there were a couple left over. They make a very nice change! And no bread, because I eat low carb...
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Bullion.Forum
Today I COOKED.
- Thread starter Ramjet
- Start date
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I have really been craving a full breaky recently. Don't know why but I wake up really hungry so I will do a fry up. Either snags or chops with beans, bacon and eggs. Mushroom and tomatoes as well. You guys are making me hungry. LOL
Great looking brisket Billy. Haven't made one in a while due to the size of them. But the leftovers do freeze up good for future sandwiches.
A nice big ribeye and lamb cutlets over the weekend.
And it seems Tuesday nights are turning into pizza nights lately.
A nice big ribeye and lamb cutlets over the weekend.
And it seems Tuesday nights are turning into pizza nights lately.
Made curry over the last few days. It takes some preparation to make the chicken dish.
Butter Chicken - Murgh Makani, basically tandoori chicken in a tomato gravy. Chicken is marinated for 24 hours and grilled over high heat, before being finished in the sauce. It is not as red as the restaurant versions because I just used Kashmiri chilli for colour with no food colouring. Secret ingredient is methi leaves - dried fenugreek greens.
The green curry is Palak Paneer, Indian cottage cheese in a spicy spinach puree. Also on the plate is lime pickle, chilli pickle, cucumber and yougurt. and coconut sambal. The last thing is not authentic, as it comes from Sri Lanka, and the main dishes are North Indian (Punjab), but I like it because it is damned hot. We had wholemeal chapati on the side.
Butter Chicken - Murgh Makani, basically tandoori chicken in a tomato gravy. Chicken is marinated for 24 hours and grilled over high heat, before being finished in the sauce. It is not as red as the restaurant versions because I just used Kashmiri chilli for colour with no food colouring. Secret ingredient is methi leaves - dried fenugreek greens.
The green curry is Palak Paneer, Indian cottage cheese in a spicy spinach puree. Also on the plate is lime pickle, chilli pickle, cucumber and yougurt. and coconut sambal. The last thing is not authentic, as it comes from Sri Lanka, and the main dishes are North Indian (Punjab), but I like it because it is damned hot. We had wholemeal chapati on the side.
Guy's Stop with the food pic's Please ...
I am in a construction / operations camp....
That is run by a multi national service provider that has a 10 year contract.....
The food that is dished up On site I would not feed to a dog( I would be charged with cruelty if I did ).....
Only joking about stopping the pic's....
You folk could teach this mob a thing or to.....
Cheers Nanjim
Jim
I am in a construction / operations camp....
That is run by a multi national service provider that has a 10 year contract.....
The food that is dished up On site I would not feed to a dog( I would be charged with cruelty if I did ).....
Only joking about stopping the pic's....
You folk could teach this mob a thing or to.....
Cheers Nanjim
Jim
Hey, Jim,
I can sympathise because my first job out of school was as a kitchen hand at a construction camp in Bathurst. It was down on the river near the old water works. Jennings were building houses for the decentralising Mapping Authority employees.
However, the food was pretty good, as the cook and his mate were ex army cooks who really knew their stuff, and to maintain industrial peace the blokes could eat as much as they wanted. If they could eat 4 or 5 t-bones they could have them!
By the time I worked there the camp was mainly down to painters and carpet layers. Some of the blokes used to knock off at three and go to the pub for 10 schooners or so, then back to camp for tea at 6:00. Then back to the pub or the club to play the pokies (none in pubs back then) and have another 10 or 15 and maybe more schooners. I've never seen blokes who could drink like them. Someone always used to drive back to camp, too.
I can sympathise because my first job out of school was as a kitchen hand at a construction camp in Bathurst. It was down on the river near the old water works. Jennings were building houses for the decentralising Mapping Authority employees.
However, the food was pretty good, as the cook and his mate were ex army cooks who really knew their stuff, and to maintain industrial peace the blokes could eat as much as they wanted. If they could eat 4 or 5 t-bones they could have them!
By the time I worked there the camp was mainly down to painters and carpet layers. Some of the blokes used to knock off at three and go to the pub for 10 schooners or so, then back to camp for tea at 6:00. Then back to the pub or the club to play the pokies (none in pubs back then) and have another 10 or 15 and maybe more schooners. I've never seen blokes who could drink like them. Someone always used to drive back to camp, too.
I can't sympathise but I'll sir Nanjim up a bit more..lol
Mmmmmm.mm ribs n kransky.. spuds in the foil?
Sometimes you want some simple comfort food.
After an expensive meal at a hipster place in Canberra on Saturday, which was OK but could have been better, I wanted something good and tasty, so crumbed cutlets was the go for a Sunday night dinner.
I seasoned the cutlets in a dry rub of toasted white pepper, fennel, salt and thyme, and then crumbed them in the usual way, and cooked them in olive oil and butter. Served with silver beet with bacon and potato and sweet potato chips on the side. Just a squeeze of lemon on top and they were delicious, and I have a couple left over for breakfast tomorrow.
After an expensive meal at a hipster place in Canberra on Saturday, which was OK but could have been better, I wanted something good and tasty, so crumbed cutlets was the go for a Sunday night dinner.
I seasoned the cutlets in a dry rub of toasted white pepper, fennel, salt and thyme, and then crumbed them in the usual way, and cooked them in olive oil and butter. Served with silver beet with bacon and potato and sweet potato chips on the side. Just a squeeze of lemon on top and they were delicious, and I have a couple left over for breakfast tomorrow.
Wait until you see my Caravaners meal. LOL
I have 2 fridges full of tucker just in case I am delayed a day or two.
Yes, It has Ribs in it. LOL
I have a problem with Bandwidth at the moment sitting here in the Caravan park
at Laanecoorie.
I will put a post up when I am back in civilization.
I have 2 fridges full of tucker just in case I am delayed a day or two.
Yes, It has Ribs in it. LOL
I have a problem with Bandwidth at the moment sitting here in the Caravan park
at Laanecoorie.
I will put a post up when I am back in civilization.
I hope you took some Imodium tabs!!! :8
Haven't really cooked much worth posting recently. Today Marg asked for Paella. My variation on it... Used brown and black rice because we like the texture. Forgot to buy capsicum! DOH.
A man of many talents :lol:
Yes Capsicum really does add that bit more-doesn't it.
Chicken.
Thanks silver. Nothing wrong with hot chips and salad. I also baked potatoes in the oven and made a salad with this meal.
One of the billies refused to eat the chicken. "because i don't like it"....lol
One of the billies refused to eat the chicken. "because i don't like it"....lol
