chillumpuffer Posted January 1, 2018 Share Posted January 1, 2018 New year and no sign of the cooking for me to cease. Starter: Couple glasses of cold, white wine. The White Rioja from last evening should do. A smoke of Blonde Maroc Pan Fried Roast Daffy. Dauphinoise Potatoes. Carrots. Redcurrant/Cranberry/Quince Jellies. Not sure which one. 2012 Reserva Rioja "Definition" Some cheeses and White Port Relax in front of the Woodburner and enjoy more smokes and tunes. Oh the joys of not over indulging last evening ! Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted January 1, 2018 Share Posted January 1, 2018 A very Happy New Year to everyone. Wow, Passion Fruit Souffle, that sounds fantastic, CP. Yesterday's boiled beef made a terrific soup today, upgraded with noodles and semolina dumplings. After 4 weeks of total food debauchery (sweets, meat, alcohol) I'm looking forward to my daily diet. (Alcohol on weekends only, almost no sweets, no eating after 4 pm on weekdays) Next festive season: Carnival Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 3, 2018 Share Posted January 3, 2018 On 01/01/2018 at 6:28 PM, LedZed66 said: A very Happy New Year to everyone. Wow, Passion Fruit Souffle, that sounds fantastic, CP. Yesterday's boiled beef made a terrific soup today, upgraded with noodles and semolina dumplings. After 4 weeks of total food debauchery (sweets, meat, alcohol) I'm looking forward to my daily diet. (Alcohol on weekends only, almost no sweets, no eating after 4 pm on weekdays) Next festive season: Carnival Happy Food Year Led Passion Fruit Souffle was a winner - It's a rare sight, Mrs CP in the Kitchen, but she pulled of a winner for sure To be honest we didn't really debauched on food and drinks over the festive period. Hangovers for me on wine are rare and weed never makes me feel rough in the morning Just had some smoked fish and salad which is par for the course for lunch. 4 dry days a week ( no weed or wine) but Mrs CP doesn't get home till after 5 so dinner will be @ 7 as usual Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted January 5, 2018 Share Posted January 5, 2018 On 3.1.2018 at 3:04 PM, chillumpuffer said: Happy Food Year Led Passion Fruit Souffle was a winner - It's a rare sight, Mrs CP in the Kitchen, but she pulled of a winner for sure To be honest we didn't really debauched on food and drinks over the festive period. Hangovers for me on wine are rare and weed never makes me feel rough in the morning Just had some smoked fish and salad which is par for the course for lunch. 4 dry days a week ( no weed or wine) but Mrs CP doesn't get home till after 5 so dinner will be @ 7 as usual Happy Food Year to you too, CP. Debauchery with alcohol means, that I drank a glass of wine or a digestiv every day over the festive season (for about 2 weeks). Usually we drink one bottle of wine on weekends - that's no rock'n roll lifestyle. I arrive at home from work at 5.30-6 pm. But I turn into the Hulk when I'm hungry. To protect my environment, I eat my dinner at lunchtime Today we visited a Turkish restaurant. Stuffed eggplant (Imam Bayildi) with rice and salad. 2 tangerines made the dessert. I like smoked fish too. I think, I like all kinds of fish dishes Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 6, 2018 Share Posted January 6, 2018 Beef Bourguignion with creamy mash Potatoes for dinner. A red to wash it down. Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted January 6, 2018 Share Posted January 6, 2018 Absolutely nothing. Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted January 7, 2018 Share Posted January 7, 2018 sunflower seeds Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 7, 2018 Share Posted January 7, 2018 9 hours ago, paul carruthers said: sunflower seeds Your not a Greenfinch are you Paul because I feed them to my garden birds Quote Link to comment Share on other sites More sharing options...
rm2551 Posted January 7, 2018 Share Posted January 7, 2018 (edited) Just finished the usual Sunday roast. Charcoal Weber BBQ with mesquite wood chips that were soaked all day for that delicious smoky flavour. A mad leg of lamb. Was beautiful as always, and have lunch for tomorrow at work. Edited January 7, 2018 by rm2551 Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted January 7, 2018 Share Posted January 7, 2018 ^^ Well, I do like squirrels... Probably not the same thing, but I am weird... Quote Link to comment Share on other sites More sharing options...
BledZabbath Posted January 7, 2018 Share Posted January 7, 2018 Entenmann's Chocolate Donuts Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 8, 2018 Share Posted January 8, 2018 20 hours ago, rm2551 said: Just finished the usual Sunday roast.Charcoal Weber BBQ with mesquite wood chips that were soaked all day for that delicious smoky flavour. A mad leg of lamb. Was beautiful as always, and have lunch for tomorrow at work. A seriously good way of cooking anything from Ocean Prowlers to Land Eaters. Pity we can only use ours once or twice a year ! Leg butterflied rm? Quote Link to comment Share on other sites More sharing options...
rm2551 Posted January 8, 2018 Share Posted January 8, 2018 48 minutes ago, chillumpuffer said: A seriously good way of cooking anything from Ocean Prowlers to Land Eaters. Pity we can only use ours once or twice a year ! Leg butterflied rm? Nah mate, just the whole leg intact. A rosemary and garlic/salt/pepper goo rubbed all over it, and on it goes. I like the butterflied legs or rolled beef on a charcoal spit, but only the father in law has that. I have done a chook butterflied Portuguese style. Another cracking good winner right there old son. Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 8, 2018 Share Posted January 8, 2018 2 hours ago, rm2551 said: Nah mate, just the whole leg intact. A rosemary and garlic/salt/pepper goo rubbed all over it, and on it goes. I like the butterflied legs or rolled beef on a charcoal spit, but only the father in law has that. I have done a chook butterflied Portuguese style. Another cracking good winner right there old son. Indeed Piri Piri style Chook - beyond wonderful. Try the same but Jerk Styleeeeeee. A warm evening, some dub and some of what you fancy Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 13, 2018 Share Posted January 13, 2018 (edited) We are having friends over for dinner and I have prepared for their culinary delectation: Tom Yam soup. A hot and sour Thai Prawn soup Beef Rendang. Spicy Cucumber Salad. Turmeric Rice Raspberry Cheesecake A selection of cheeses and 15 year old White Port The Champagne we had left over from Christmas. Reds and Whites and Green Edited January 13, 2018 by chillumpuffer Quote Link to comment Share on other sites More sharing options...
Strider Posted January 13, 2018 Author Share Posted January 13, 2018 2 hours ago, chillumpuffer said: We are having friends over for dinner and I have prepared for their culinary delectation: Tom Yam soup. A hot and sour Thai Prawn soup Beef Rendang. Spicy Cucumber Salad. Turmeric Rice Raspberry Cheesecake A selection of cheeses and 15 year old White Port The Champagne we had left over from Christmas. Reds and Whites and Green I'm a big fan of the Tom Yam soup. What kind of mushrooms do you use? Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 14, 2018 Share Posted January 14, 2018 14 hours ago, Strider said: I'm a big fan of the Tom Yam soup. What kind of mushrooms do you use? Oyster Quote Link to comment Share on other sites More sharing options...
Walter Posted January 21, 2018 Share Posted January 21, 2018 Just finished making some Kielbasa for this afternoon’s games. Cook it with some water in a fry pan. Then slice it. Make a sauce from ketchup, red wine vinegar, brown sugar, soy sauce, ginger and boil it. Then put all of it into a pan to cool. Slowly reheat after it gets cold and it’ll melt in your mouth. Quote Link to comment Share on other sites More sharing options...
Charles J. White Posted January 21, 2018 Share Posted January 21, 2018 Just finished a bowl of gluten free porridge with blueberries mixed in Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 21, 2018 Share Posted January 21, 2018 1 hour ago, Walter said: Just finished making some Kielbasa for this afternoon’s games. Cook it with some water in a fry pan. Then slice it. Make a sauce from ketchup, red wine vinegar, brown sugar, soy sauce, ginger and boil it. Then put all of it into a pan to cool. Slowly reheat after it gets cold and it’ll melt in your mouth. Fish??? Beef Brisket, Yorkshire Pudding and Kale for tonight's dinner. A rich sauce from the brisket pan which is 2 hours in and a further 2 to go. A fine Reserva Rioja to accompany. Quote Link to comment Share on other sites More sharing options...
Walter Posted January 21, 2018 Share Posted January 21, 2018 No it’s a Polish sausage, cp. Quote Link to comment Share on other sites More sharing options...
Strider Posted January 21, 2018 Author Share Posted January 21, 2018 (edited) 3 hours ago, chillumpuffer said: Fish??? I'm shocked, cp. A culinary master such as yourself has not heard of Kielbasa? Must be called a different term in England. And of course there was the "Kielbasa Queen" on the Howard Stern show. Edited January 21, 2018 by Strider Quote Link to comment Share on other sites More sharing options...
BledZabbath Posted January 21, 2018 Share Posted January 21, 2018 Love kielbasa and sauerkraut, I’m having perogies as an appetizer and a Cuban sandwich with a side of coleslaw and a pickle. Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted January 22, 2018 Share Posted January 22, 2018 Nope never heard of Kielbasa. Not to say you can't get the banger in a Polish deli in town. In our village we are lucky of we can get a Toulouse !! Chicken stew for lunch with a Hazelnut Yogurt for afters Quote Link to comment Share on other sites More sharing options...
ebk Posted January 23, 2018 Share Posted January 23, 2018 Leftover pasta with meat sauce and the end of the bottle of Montefalco. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.