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Author Topic: Dinner tonight  (Read 2209847 times)

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Offline Nick

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Re: Dinner tonight
« Reply #3585 on: March 30, 2009, 02:30:54 PM »
First place gets Ardbeg  point:
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Offline Barman

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Re: Dinner tonight
« Reply #3586 on: March 30, 2009, 02:35:43 PM »
Quote from: Nick on March 30, 2009, 02:30:54 PM
First place gets Ardbeg  point:
No... a fist full of Euos...  evil:
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Offline Snoopy

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Re: Dinner tonight
« Reply #3587 on: March 30, 2009, 02:45:11 PM »
 confused2:
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Offline Nick

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Re: Dinner tonight
« Reply #3588 on: March 30, 2009, 03:59:45 PM »
A euo is?
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Offline Snoopy

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Re: Dinner tonight
« Reply #3589 on: March 30, 2009, 04:19:23 PM »
Anyway ~ change of plan. The left over chicken and some musrooms are to be enveloped in a sauce and served with rice apparently. This is due to a lack of ready made pastry and my refusal to eat pastry made by the kitchen staff.
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Offline Pastis

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Re: Dinner tonight
« Reply #3590 on: March 30, 2009, 05:16:21 PM »
Pork lion chop (I overheard someone saying that  eeek: ) with roasted veggies.

BTW, the marinated cod fillets ~ some pages back ~ were  cloud9:  I might have overdone the paprika slightly  redface:
If anyone wants the method... http://www.cookitsimply.com/recipe-0010-054o51.html
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Offline Nick

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Re: Dinner tonight
« Reply #3591 on: March 30, 2009, 05:17:06 PM »
First catch your lion!  angel1
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Offline Pastis

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Re: Dinner tonight
« Reply #3592 on: March 30, 2009, 05:21:43 PM »
Quote from: Nick on March 30, 2009, 05:17:06 PM
First catch your lion!  angel1

D'you have an early edition of Mrs Beeton? She apparently said similar  ;D
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Offline Snoopy

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Re: Dinner tonight
« Reply #3593 on: March 30, 2009, 05:46:43 PM »
I have an excellent book called "The Classic Cookery of Baron Brisse" first published in English in 1905 but the original was in French and I have no idea of the date. It gives 366 "Bills of Fare" ~ one for each day and the recipes to create every dish mentioned. Each "Bill of Fare" is dated so the end result is a demonstration of eating what is in season.
EG
January 1st.
Purée of Haricot Beans à la Condé
Brill, Béchamel Sauce
Sirloin of Beef, Maderia Sauce
Roast Fowl à la sucking pig
Stuffed artichokes à la barigoule
Rum cake or Baba


The Roast Fowl is made thus: "Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped in a piece of paper, which hold in a large iron spoon (Sic), let the lard drop on the fowl, this will produce a crackly skin like that of a roast sucking-pig"
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Offline Pastis

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Re: Dinner tonight
« Reply #3594 on: March 30, 2009, 05:54:12 PM »
I'd love to attempt that but I'm not sure which one of the emergency services would arrive first  eeek:
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Offline Snoopy

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Re: Dinner tonight
« Reply #3595 on: March 30, 2009, 05:58:45 PM »
I imagine the same effect could be achieved by using a bicycle pump the way the Chinese do with Crispy Duck
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Offline Nick

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Re: Dinner tonight
« Reply #3596 on: March 30, 2009, 07:46:44 PM »
I might do that!  rubschin:
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Offline Barman

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Re: Dinner tonight
« Reply #3597 on: March 30, 2009, 07:51:20 PM »
Euros...  ::)

Anyhooo... we came fourth (out of eight, not four) so got neither chocs nor Euros...  noooo:

And I had a pork thing (not lion) instead of 'T' Bone....
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Offline Barman

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Re: Dinner tonight
« Reply #3598 on: March 31, 2009, 09:42:45 AM »
Fish 'n chips like...  cloud9:
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Offline Snoopy

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Re: Dinner tonight
« Reply #3599 on: March 31, 2009, 05:28:30 PM »
Snorkers ~ Goodo!
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