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Author Topic: Dinner tonight  (Read 2213247 times)

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Offline Pastis

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Re: Dinner tonight
« Reply #19350 on: June 30, 2012, 04:46:41 PM »
New wok to be christened tonight ... chicken oriental all the way  cloud9:
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Offline Snoopy

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Re: Dinner tonight
« Reply #19351 on: June 30, 2012, 05:15:04 PM »
Don't forget to "season" the wok first. Bit of oil heated to smoking point and swilled around should do it. Wipe that out (when cooled) and you'll be ready to Wok and Woll!  :thumbsup:
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Offline Tipsy Gipsy

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Re: Dinner tonight
« Reply #19352 on: June 30, 2012, 05:49:18 PM »
Hunters Chicken, made by me and saute pots.  It does smell good.  cloud9:
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Offline Darwins Selection

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Re: Dinner tonight
« Reply #19353 on: June 30, 2012, 05:56:23 PM »
Quote from: Tipsy Gipsy on June 30, 2012, 05:49:18 PM
. . . made by me and Saute Pots.

Is that a relative?
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Offline apc2010

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Re: Dinner tonight
« Reply #19354 on: June 30, 2012, 06:20:40 PM »
Quote from: Darwins Selection on June 30, 2012, 05:56:23 PM
Quote from: Tipsy Gipsy on June 30, 2012, 05:49:18 PM
. . . made by me and Saute Pots.

Is that a relative?

Everything is..........
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Offline Nick

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Re: Dinner tonight
« Reply #19355 on: June 30, 2012, 06:23:39 PM »
My mother in law has had diarrhoea for 10 days






































 happy001 happy001 happy001
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Offline Just One More

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Re: Dinner tonight
« Reply #19356 on: June 30, 2012, 06:45:04 PM »
Lasagne and petit pois
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Offline Tipsy Gipsy

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Re: Dinner tonight
« Reply #19357 on: June 30, 2012, 07:06:30 PM »
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It's better than I ever even knew.  They say that the world was built for two.  Only worth living if somebody is loving you.  Baby now you do.

Offline Pastis

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Re: Dinner tonight
« Reply #19358 on: June 30, 2012, 07:52:18 PM »
Quote from: Snoopy on June 30, 2012, 05:15:04 PM
Don't forget to "season" the wok first. Bit of oil heated to smoking point and swilled around should do it. Wipe that out (when cooled) and you'll be ready to Wok and Woll!  :thumbsup:

I would have if it had been a trad steel wok but I'm trying out a new, coated, heat-induction one. Flat bottomed for a ceramic hob and a nice heavy feel... not too bad for flipping the contents either  ;)

http://www.flonal.com/eng/indaction.htm    Italian amazingly  ;D

I've been down the road of a genuine Chinese steel wok, the care, the seasoning etc, but I really don't use it often enough for the effort. Anyway, tonight's Chicken Oriental was superbo; chicken marinaded since 8am, Gok Wan's holy trio of garlic, ginger, spring onions ... chicken, then the other veg for a finish with steamed wild rice   :thumbsup:

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Offline Pastis

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Re: Dinner tonight
« Reply #19359 on: July 02, 2012, 05:32:10 PM »
Oh dear, me again?

Something from the freezer ... trying to decipher the fading scrawl I think it says Chicken casserole but I could be wrong  rubschin:
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Offline Nick

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Re: Dinner tonight
« Reply #19360 on: July 02, 2012, 05:34:33 PM »
Cod n chips, like
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Offline Marley's Ghost (Imbiber of Spirits)

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Re: Dinner tonight
« Reply #19361 on: July 02, 2012, 06:00:52 PM »
Lamb tagine (with all sorts (not liquorice!) in it including Runny Hunny) and two beans and tenderstem accompanied by a dollop of cous cous. Mnom mnom!
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Offline Nick

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Re: Dinner tonight
« Reply #19362 on: July 02, 2012, 06:06:22 PM »
I spect Miss D is on the raw meat and voddy  scared2:
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Offline Snoopy

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Re: Dinner tonight
« Reply #19363 on: July 02, 2012, 06:38:36 PM »
Cauliflower Cheese  :thumbsup:
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Offline Miss Demeanour

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Re: Dinner tonight
« Reply #19364 on: July 02, 2012, 06:41:50 PM »
Quote from: Nick (GC First Class) on July 02, 2012, 06:06:22 PM
I spect Miss D is on the raw meat and voddy  scared2:

Just pickings  noooo:
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