What are you cooking for dinner?

[Ophelia]

Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.

So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

[Ophelia]

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

Oops that came out a bit odd, but I am sure you can decipher it:)

[John Silver]

Post by Ophelia

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to
you change stuff around than you usually do?

Oops that came out a bit odd, but I am sure you can decipher it:)

Been at the cooking sherry again?
We had Lidl's Scottish mince (Bisto and onions) with tatties and carrots.
John

[Ophelia]

Post by John Silver

Post by Ophelia

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to
you change stuff around than you usually do?

Oops that came out a bit odd, but I am sure you can decipher it:)

Been at the cooking sherry again?

Certainly not ma loon. I am a G&T girl!

Post by John Silver
We had Lidl's Scottish mince (Bisto and onions) with tatties and carrots.

[Jeßus]

On Fri, 27 Jun 2014 11:26:53 +0100, "Ophelia"

Post by Ophelia

Post by John Silver

Post by Ophelia

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to
you change stuff around than you usually do?

Oops that came out a bit odd, but I am sure you can decipher it:)

Been at the cooking sherry again?

Certainly not ma loon. I am a G&T girl!

Groin and testicles???

Post by Ophelia

Post by John Silver
We had Lidl's Scottish mince (Bisto and onions) with tatties and carrots.

Nom nom...

[Ophelia]

Post by Jeßus
On Fri, 27 Jun 2014 11:26:53 +0100, "Ophelia"

Post by Ophelia

Post by John Silver

Post by Ophelia

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to
you change stuff around than you usually do?

Oops that came out a bit odd, but I am sure you can decipher it:)

Been at the cooking sherry again?

Certainly not ma loon. I am a G&T girl!

Groin and testicles???

Thwap!

Post by Jeßus

Post by Ophelia

Post by John Silver
We had Lidl's Scottish mince (Bisto and onions) with tatties and carrots.

Nom nom...

[Malcolm Loades]

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Malcolm

[Malcolm Loades]

Post by Malcolm Loades

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

I forgot to add that we'll probably have a slice or two of my home-made
Bresaola for a nibble/starter. And maybe a scoop of Tonka Bean
Ice-Cream for pud. Pictures and recipes for both of these are the most
recent postings on my blog at www.afoodiediary.com

Malcolm

[Ophelia]

writes

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

I forgot to add that we'll probably have a slice or two of my home-made
Bresaola for a nibble/starter. And maybe a scoop of Tonka Bean Ice-Cream
for pud. Pictures and recipes for both of these are the most recent
postings on my blog at www.afoodiediary.com

Hmm what time are you eating ... <checks watch>

[Ophelia]

Post by Ophelia

writes

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

I forgot to add that we'll probably have a slice or two of my home-made
Bresaola for a nibble/starter. And maybe a scoop of Tonka Bean Ice-Cream
for pud. Pictures and recipes for both of these are the most recent
postings on my blog at www.afoodiediary.com

Hmm what time are you eating ... <checks watch>

Btw Nice blog:)

[Ophelia]

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

[Malcolm Loades]

Post by Ophelia
Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

I didn't realise quite how much until I called my wife the other evening
to say I'd be in later than I had hoped. She offered to cook the dinner
and asked what I'd planned. I told her all the stuff for a Chilli con
Carne was there and she asked me where the recipe was. "The one in
Delia Smith" I told her.

The Chilli was nothing like mine so I asked her where she got her recipe
"The Delia one from the book on the shelf as you said". I took a look
at it and suddenly realised how it had evolved over the past 15 years
when I always thought I'd been making it to her recipe!

Malcolm

[Ophelia]

Post by Malcolm Loades

Post by Ophelia
Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

I didn't realise quite how much until I called my wife the other evening
to say I'd be in later than I had hoped. She offered to cook the dinner
and asked what I'd planned. I told her all the stuff for a Chilli con
Carne was there and she asked me where the recipe was. "The one in Delia
Smith" I told her.
The Chilli was nothing like mine so I asked her where she got her recipe
"The Delia one from the book on the shelf as you said". I took a look at
it and suddenly realised how it had evolved over the past 15 years when I
always thought I'd been making it to her recipe!

LOL that is just what I am talking about:))))

Post by Malcolm Loades
My blog is at www.afoodiediary.com

[David B]

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

[graham]

Post by David B

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

BOLLOCKS!
Graham

[Ophelia]

Post by graham

Post by David B

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

BOLLOCKS!

Attaboy LOL

[Jane Gillett]

Post by graham

Post by David B

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

BOLLOCKS!

That replaced my self-confidence, thankyou!
Jane

Post by graham
Graham

[David B]

Post by graham

Post by David B

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

BOLLOCKS!
Graham

:o)

But on a more serious note, personally speaking, if I don't know how to cook
something then I may use a recipe.

[Ophelia]

Post by David B

Post by graham

Post by David B

Post by Ophelia

writes

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner

Iman biyaldi Problem is which recipe to use.

Post by Ophelia
and 2, to you change stuff around than you usually do?

Not quite sure what you're asking here :-)

Can't say I am surprised <g> I meant to ask what recipes do you change to
suit yourself:) I do it a lot but usually with things like chasseur I tend
to stick to the regular recipe:)

Recipes are for people who don't know how to cook.

BOLLOCKS!
Graham

:o)
But on a more serious note, personally speaking, if I don't know how to
cook something then I may use a recipe.

I suspect that is how most of us work:)

[Stephen Wolstenholme]

On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

I change stuff all the time.

Steve

[Ophelia]

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

[Stephen Wolstenholme]

On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Steve

[Ophelia]

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Heh I bet he doesn't object to anything you offer him to eat:)

I enjoy cooking. I would hate it to be a chore:)

[Stephen Wolstenholme]

On Wed, 25 Jun 2014 16:53:14 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Heh I bet he doesn't object to anything you offer him to eat:)

He is a she! She can eat what ever she wants provided there is
something left for me.

Post by Ophelia
I enjoy cooking. I would hate it to be a chore:)

I loved cooking when I was able but these days I need someone to
prepare and serve my meals.

Steve

[Ophelia]

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 16:53:14 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Heh I bet he doesn't object to anything you offer him to eat:)

He is a she! She can eat what ever she wants provided there is
something left for me.

Post by Ophelia
I enjoy cooking. I would hate it to be a chore:)

I loved cooking when I was able but these days I need someone to
prepare and serve my meals.

Does she do it to your taste?

[Stephen Wolstenholme]

On Thu, 26 Jun 2014 14:53:02 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 16:53:14 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Heh I bet he doesn't object to anything you offer him to eat:)

He is a she! She can eat what ever she wants provided there is
something left for me.

Post by Ophelia
I enjoy cooking. I would hate it to be a chore:)

I loved cooking when I was able but these days I need someone to
prepare and serve my meals.

Does she do it to your taste?

Very much so but she doesn't come every day.

Steve

[Ophelia]

Post by Stephen Wolstenholme
On Thu, 26 Jun 2014 14:53:02 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 16:53:14 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 13:53:24 +0100, "Ophelia"

Post by Ophelia

Post by Stephen Wolstenholme
On Wed, 25 Jun 2014 11:26:04 +0100, "Ophelia"

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

I hadn't even thought about dinner but now you make me think. There is
a bacon joint in the fridge and some beetroot that was cooked
yesterday. So I see thick slices of bacon and beetroot with some sort
of salad to have with it.

Nice, we had that a couple of days ago:)) I have some left so I see
sandwiches in our near future:) Gammon/bacon is a favourite here!

Post by Stephen Wolstenholme
I change stuff all the time.

Not just me then:)) Do you have any recipes you absolutely stick to?

Not really. I only make small changes but as the years go by some of
them add up. I must dig out my recipe notes from when I wrote them
down. One of my carers is a retired chef, she thinks I'm a kitchen
hazard!

Heh I bet he doesn't object to anything you offer him to eat:)

He is a she! She can eat what ever she wants provided there is
something left for me.

Post by Ophelia
I enjoy cooking. I would hate it to be a chore:)

I loved cooking when I was able but these days I need someone to
prepare and serve my meals.

Does she do it to your taste?

Very much so but she doesn't come every day.

Hmm ok, but I suppose you will appreciate her when she does:)

[Jane Gillett]

Post by Ophelia
Chicken Chasseur - ish. I made it as I usually do but added a can of
chopped tomatoes for a change.
So two questions really, 1, what are you making for dinner and 2, to you
change stuff around than you usually do?

"Cakes" type I don't change. Don't do them often and if they work by the
book I don't meddle. Cooking that type of dish is an exercise in stress
anyway.

Meat cooking is more flexible; once you learn how a particular meat
responds I find I play it by ear with just a few general principles.

Flavourings tend to be what I was brought up with; occasionally use
something new that has been recommended and if we like it it goes into the
"repertoire"; garlic is an example. <My> family wouldn't go within 5 miles
of a garlic clove but I use it often; ditto a few other herbs. OTOH I was
brought up with mint-with-lamb and I don't like that. Personal taste to
some extent I guess.

CHeers
Jane

[Ophelia]

Post by Jane Gillett
"Cakes" type I don't change. Don't do them often and if they work by the
book I don't meddle. Cooking that type of dish is an exercise in stress
anyway.

Agree.

Post by Jane Gillett
Meat cooking is more flexible; once you learn how a particular meat
responds I find I play it by ear with just a few general principles.

Of course but I am interested in what kind of things you have changed and
how did it work?

For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Post by Jane Gillett
Flavourings tend to be what I was brought up with; occasionally use
something new that has been recommended and if we like it it goes into the
"repertoire"; garlic is an example. <My> family wouldn't go within 5 miles
of a garlic clove but I use it often; ditto a few other herbs. OTOH I was
brought up with mint-with-lamb and I don't like that. Personal taste to
some extent I guess.

Of course, but I do like to experiment.

[Tim C.]

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

[Ophelia]

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

Ahh I see Jeßus is posting here again (welcome back:). It was his recipe I
was referring to.

Can you not get it at all, or is it just not widely available?

[Jeßus]

On Fri, 27 Jun 2014 11:29:07 +0100, "Ophelia"

Post by Ophelia

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

Ahh I see Jeßus is posting here again (welcome back:). It was his recipe I
was referring to.

Oh, look what I've stumbled across :)

[Tim C.]

Post by Ophelia

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

Ahh I see Jeßus is posting here again (welcome back:). It was his recipe I
was referring to.
Can you not get it at all, or is it just not widely available?

Not widely available except around Easter time.
You can get pre-marinated (tons of salt, paprika, garlic and oil),
vacuum-packed chops for BBQ. That's about it. :-(
Unless you have contact to a local sheep farmer, which are few and far
between. And usually sold-out with pre-orders.

[Jeßus]

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

That's a shame. I was the one who cooked lamb with apples and cider.
I had the ingredients on hand and searched for an appropriate recipe.
Not something I would have normally thought of doing, but I was
pleased with the result.

[Tim C.]

Post by Jeßus

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

That's a shame. I was the one who cooked lamb with apples and cider.
I had the ingredients on hand and searched for an appropriate recipe.
Not something I would have normally thought of doing, but I was
pleased with the result.

My thought ´s were, eew, that's odd. But after a little more thought I
realised it could actually be a good idea.

If I ever get any decent, non-marinated lamb, I'll give it a go.

[Jeßus]

Post by Tim C.

Post by Jeßus

Post by Tim C.

Post by Ophelia
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Hm interesting. I suppose it could work actually. Trouble getting lamb here
though. :-(

That's a shame. I was the one who cooked lamb with apples and cider.
I had the ingredients on hand and searched for an appropriate recipe.
Not something I would have normally thought of doing, but I was
pleased with the result.

My thought ´s were, eew, that's odd. But after a little more thought I
realised it could actually be a good idea.

Everyone thinks apple = pork :)

Post by Tim C.
If I ever get any decent, non-marinated lamb, I'll give it a go.

It's worth a shot. I still think apple and pork is a better combo, but
that doesnt mean it's not nice with lamb. Hope you enjoy it.

[Jane Gillett]

<Snip>

Post by Ophelia

Post by Jane Gillett
Meat cooking is more flexible; once you learn how a particular meat
responds I find I play it by ear with just a few general principles.

Of course but I am interested in what kind of things you have changed and
how did it work?
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Haven't tried lamb & apple but apples go into pork casseroles and boiled
hock of bacon.

Pork in cider and used to do pork cooked in tinned condensed mushroom soup
occasionally as recommended by MIL (the best cook I have ever known).

On the sweet side, she used to make a pudding based on ginger biscuits:
Dip a biscuit <briefly> (brief dip important, longer dip and it will fall
apart) into sweet sherry and "stack" the dipped biscits side by side until
you have a long roll of them on a plate. Refridgerate. Cover the roll with
whipped cream. Cut on a slant to roduce a striped look. Not a "healthy
option" I admit but very nice all the same.

Red cabbage (from a friend); layers of sliced red cabbage, onion and apple;
each slice seasoned with salt, pepper and nutmeg. Add cooking liquid to
about half depth, cooking liquid being 50:50 red wine and malt vinegar and
that diluted with equal quantity water. Cooked - oh, a few hours slowish.
Nothing earth shattering there but good. Balsamic might be worth trying,
maybe smaller proportion; problem is we like the way ordinary vinegar turns
out and a bit reluctant to meddle - but will!

Sorry, not an adventurous cook!

Cheers
jane

[Ophelia]

Post by Jane Gillett
<Snip>

Post by Ophelia

Post by Jane Gillett
Meat cooking is more flexible; once you learn how a particular meat
responds I find I play it by ear with just a few general principles.

Of course but I am interested in what kind of things you have changed and
how did it work?
For example, a poster in RFC has cooked lamb with apples and cider! He
says it turned out really well.

Haven't tried lamb & apple but apples go into pork casseroles and boiled
hock of bacon.
Pork in cider and used to do pork cooked in tinned condensed mushroom soup
occasionally as recommended by MIL (the best cook I have ever known).
Dip a biscuit <briefly> (brief dip important, longer dip and it will fall
apart) into sweet sherry and "stack" the dipped biscits side by side until
you have a long roll of them on a plate. Refridgerate. Cover the roll with
whipped cream. Cut on a slant to roduce a striped look. Not a "healthy
option" I admit but very nice all the same.
Red cabbage (from a friend); layers of sliced red cabbage, onion and apple;
each slice seasoned with salt, pepper and nutmeg. Add cooking liquid to
about half depth, cooking liquid being 50:50 red wine and malt vinegar and
that diluted with equal quantity water. Cooked - oh, a few hours slowish.
Nothing earth shattering there but good. Balsamic might be worth trying,
maybe smaller proportion; problem is we like the way ordinary vinegar turns
out and a bit reluctant to meddle - but will!
Sorry, not an adventurous cook!

The foods you have talked about here sound good to me:) Thanks for sharing:)