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Post by dazk on Aug 11, 2023 23:47:01 GMT
*** Any suggestions for canned salmon that isn't salmon-cakes or salmon-salad? I have a few tins/cans of it and one of crab that I'm trying to decide how to use. Usually I just make a salmon-salad of sorts and put it in a sandwich or on crackers. Salmon cakes are a lot of work for... an end product that isn't my favourite thing in the universe in the first place. Have you got a cat? Man canned tuna, salmon or any of that stuff.
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Post by GhostofFuckIt on Aug 12, 2023 0:31:32 GMT
*** Any suggestions for canned salmon that isn't salmon-cakes or salmon-salad? I have a few tins/cans of it and one of crab that I'm trying to decide how to use. Usually I just make a salmon-salad of sorts and put it in a sandwich or on crackers. Salmon cakes are a lot of work for... an end product that isn't my favourite thing in the universe in the first place. Have you got a cat? Man canned tuna, salmon or any of that stuff. I am my own pet.
I get a bunch of random food every so often. Hard to explain but basically think of it as a communal "share" in my building. Lets me try new things and costs me virtually nothing but time spent cooking something I'd cook anyways, and some food that I never use all of before it goes bad anyways. (Buns, bread, bananas, etc.)
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Post by cloud9 on Oct 3, 2023 11:28:26 GMT
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Post by GhostofFuckIt on Oct 20, 2023 17:25:49 GMT
Ever use the herb Chervil in anything?
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N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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https://bsn.boards.net/user/314/personal
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Post by Beerfish on Oct 20, 2023 21:36:51 GMT
Ever use the herb Chervil in anything? Nope, never head of it, i'll have to google it.
Hmph, looks like carrot tops, part of the parsley family.
"Chervil is a sweet and delicate herb from France that gives a delicious, mild flavor to poultry and fish. "
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Post by dazk on Oct 20, 2023 23:40:24 GMT
Been cooking a lot lately but too busy playing Starfield or too lazy to get the pic's etc. from my phone to the PC then on to imgur etc. Cooked a nice Spinach and Ricotta Lasagne last week and the week before to say goodbye to Autmn a nice Beef, Bacon and Red Wine Casserole with numerous vegetables. Oh and a Mexican ground beef lasagne type dish with beans, Peppers and Tinned tomatoes. Mexican started it's summer rotation last week with Quesadilla's with taco seasoned ground beef (for the parents), Avocado, Green Peppers, Halved Cherry Tomatoes, Baby Spinach, sour cream and cheese. Also cooked an off the top of the head potato Gnocchi, baby Spinach, Oven Roasted Sun Dried Tomatoes and Garlic Butter Sauce pasta dish topped with pecorino cheese. Some Pic's The Mexican Lasagna dish Quesadilla
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Post by GhostofFuckIt on Oct 28, 2023 0:50:49 GMT
Mustard, tomatoes, butter. (And anything else similar you can think of?)
What do you keep in the fridge and what do you leave out?
***
For me...
Mustard in the fridge. Tomatoes... kinda weird on this one. Vine/beefsteak/roma's I usually keep in the fridge. But grape or cherry or heirlooms I keep outside in a big bowl. Butter, I keep most in the fridge but slice off a chunk into a container and keep that out for "spreadable" butter.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
Staff Mini-Profile Theme: Mousestalker
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
Posts: 12,116 Likes: 30,348
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Post by mousestalker on Oct 28, 2023 1:48:38 GMT
Milk, cream, eggs, cheese and meat. Our butter is either frozen or out at room temperature.
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Post by GhostofFuckIt on Oct 28, 2023 18:30:44 GMT
IIRC, this one apparently is a North American thing because we disinfect our eggs which makes them more susceptible to infection after. But the Europeans (who will I am sure correct me if I'm wrong ) don't strip their egg shells with the disinfectant so they're more shelf stable. I always put eggs in the fridge but I've known some people who had their own hens who left em out for a month with no bother. Farm fresh though tbf.
Random tangent: me and my old roommates decided to do a taste comparison of expensive eggs vs the least expensive. Turns out they all taste the same. (To us at any rate.)
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Beerfish
N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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https://bsn.boards.net/user/314/personal
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
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Post by Beerfish on Oct 28, 2023 19:34:46 GMT
Keep your vodka in the freezer
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N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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https://bsn.boards.net/user/314/personal
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Post by Beerfish on Nov 5, 2023 20:58:02 GMT
Just added my garden potatoes to the slow cooker with a nice rib roast which has been slow cooking for about 4 1/2 hours.
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Post by dazk on Nov 5, 2023 21:19:28 GMT
Just added my garden potatoes to the slow cooker with a nice rib roast which has been slow cooking for about 4 1/2 hours. Yum. Made Maccheroni cheese with my daughter last night and it was delicious, had seconds.
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Post by GhostofFuckIt on Nov 21, 2023 6:44:04 GMT
Late night burger.
Not a regular bun, soft white, kind with flour on it. Can't remember the name offhand. Kinda like a Portuguese bun but round. Very soft and buttery. Mayo on bottom. Cheese curds on that, like the kind for poutine. Toaster oven on broil til the cheese curds gets baked.
Fried up the burger. Sliced a full cross section of onion about a centimeter thick and fried that in the burger fat on the other side of the pan. Dropped the onion on the cheese curds, burger on the onion. Onion melts into already baked cheese under the weight of the hot burger.
Then the usual, tomato and an obsequious amount of ketchup and mustard. Toaster oven again to warm it all up and toast the top bun a bit, then add crunchy romaine lettuce once it's out. Pickles are nice but wasn't in the mood and didn't want to detract from the baked cheese and burger-fat-fried onion flavours which were fucking glorious.
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Post by rewindbutton on Nov 25, 2023 9:41:25 GMT
This post has been long time coming, but here it is at last. I present to you: The Moose burger! I know, it doesn't look like much; A brioche, salad, ketchup, pickled cucumber, a slice of cheddar, fried onions and mayonaise. But the secret is in the patty. So, my wife's relative hunts, and they usually give us some of the meat. This autumn was a particularly good season, and the last time we visited there were two carcasses hanging from the rafters in their tractor shed. No illusions where the meat comes from in our family. It should be noted, that in Europe, moose meat is slightly radioactive, mostly because of the Chernobyl incident. And the moose carry the parasite toxoplasmosis. Radioactivity has been going down, and the meat has been concidered safe to consume for years. As for toxoplasmosis, it dies in the freezer, or when the meat is heated over 65 Celsius/150F. But we are here for the patty. As is the case with any low fat meat, you're going to want to add some fat to make it more juicy. I added about 100g/3.5oz of high fat ground geef and two tablespoons of cream. For seasoning, I used a liberal amount of hot and sweet mustard and ground black pepper. Finally added one egg yolk to give the patty some structure. I don't use added salt, because there's plenty in the mustard. 400g/14oz of ground moose venison 100g/3.5og of high fat ground beef 2 tbsp of cream
mustard of your choosing black pepper egg yolk (salt) Put on disposable plastic gloves and mix well in a bowl. Be careful when handling raw moose meat. Divide the mixture into four, and make patties. Fry in a frying pan until well done. Assemble your burger and enjoy!
edit: added cream to the list
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Post by dazk on Nov 26, 2023 0:16:46 GMT
rewindbutton looks and sounds fantastic, but Venison is not something that my stomach agrees with unfortunately, no game meat actually sits well with me even duck is too much for me. Strangely enough I made burgers last night for the wife and I. 100% High Fat Ground Beef, with Salt, Pepper, Oregano (quite a bit) and Garlic Powder for the Patties. White Hamburger Buns from the Bakery, Bacon, Swiss Cheese (because it was there), was almost going to go with Havarti, Iceberg lettuce and Tomato. We are not tomato or barbecue sauce people, I find it is too strong a flavour, we usually add Kewpie Mayo but the tomatoes were really juicy so it becomes too runny.
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Beerfish
N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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https://bsn.boards.net/user/314/personal
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Post by Beerfish on Dec 9, 2023 23:57:41 GMT
Going to fry up some mushrooms, toss some spinach into the same pan.
Cook up some butterfly pasta.
Use some store bought pasta sauce (Cause I'm a lazy sob)
Add some sauce to a plate of pasta, add the mushrooms and spinach on top.
Then sprinkle grated cheese over the top.
(I almost left a spell checked revision in the above lines as when it spell check suggested it I almost spit my wine out but hey family board eh? I misspelled spinach and spell checks suggestion was 'snatch'.)
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Post by dazk on Dec 10, 2023 0:21:21 GMT
Going to fry up some mushrooms, toss some spinach into the same pan. Cook up some butterfly pasta. Use some store bought pasta sauce (Cause I'm a lazy sob) Add some sauce to a plate of pasta, add the mushrooms and spinach on top. Then sprinkle grated cheese over the top. (I almost left a spell checked revision in the above lines as when it spell check suggested it I almost spit my wine out but hey family board eh? I misspelled spinach and spell checks suggestion was 'snatch'.) Some store bought pasta sauces are really good now, no added ingredients with numbers just tomatoes, herbs etc. We have one in reserve in the cupboard at all times for the chef (me) cannot be bothered. I do usually add fresh garlic and herbs (whatever is in the fridge) and often bacon but like you also Spinach, Spring Onions but we are not Mushroom people. Butterfly pasta, I think we call that Bow Tie pasta, strange the different names for things. "(I almost left a spell checked revision in the above lines as when it spell check suggested it I almost spit my wine out but hey family board eh? I misspelled spinach and spell checks suggestion was 'snatch'.)"
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Post by GhostofFuckIt on Dec 10, 2023 2:41:02 GMT
Butterfly pasta, I think we call that Bow Tie pasta, strange the different names for things. Bow Tie for me too but I've heard butterfly before. Cavatappi is one of my favourites, also has another name that gets a tad confusing. Scoobi Doo. (This pasta makes the best mac'n'cheese.) Earlier this week was talking to someone about pancakes. When you make tiny sized pancakes there seem to be dozens of different names for em. I grew up calling them silver-dollar pancakes. Guy I was talking to called em Sunshine pancakes, another calls em flying-saucer pancakes. I don't mind store bought pasta sauce but like you guys I'll habitually add things to it. That mushroom/spinach topping sounds good beerfish. I roasted (airfryered really) wide sliced red peppers and whole mushrooms tossed in olive oil and seasonings yesterday to go with calamari. Keeping the veggie leftovers for pretty much the same thing. Got a tub of pesto I wanna try and some fusilli bucati corti.
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Post by dazk on Dec 10, 2023 3:29:27 GMT
Butterfly pasta, I think we call that Bow Tie pasta, strange the different names for things. Bow Tie for me too but I've heard butterfly before. Cavatappi is one of my favourites, also has another name that gets a tad confusing. Scoobi Doo. (This pasta makes the best mac'n'cheese.) Earlier this week was talking to someone about pancakes. When you make tiny sized pancakes there seem to be dozens of different names for em. I grew up calling them silver-dollar pancakes. Guy I was talking to called em Sunshine pancakes, another calls em flying-saucer pancakes. I don't mind store bought pasta sauce but like you guys I'll habitually add things to it. That mushroom/spinach topping sounds good beerfish. I roasted (airfryered really) wide sliced red peppers and whole mushrooms tossed in olive oil and seasonings yesterday to go with calamari. Keeping the veggie leftovers for pretty much the same thing. Got a tub of pesto I wanna try and some fusilli bucati corti. If we are just having Spaghetti Bolognese or sauce from a jar I just use the store bought version of Spaghetti but the thinner one and Penne Rigata for red sauce. If I am making a more fancy sauce I'll buy fresh egg pasta Linguini or Fettuccini. Maccheroni I use "Elbow" pasta store bought. That fusilli bucati corti looks great, I also really like doing lots of different dishes with fresh Gnocchi, plain Potato, Spinach and Parmesan Gnocchi and Pumpkin Gnocchi. Tonight we are having Gnocchi and Italian Pork Sausages (chopped up) in a Radicchio and Iceberg Lettuce salad, with Baby Spinach, Roasted Sun-dried Tomatoes, Radishes and Parmesan Cheese.
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Post by GhostofFuckIt on Dec 10, 2023 5:04:29 GMT
Maccheroni I use "Elbow" pasta store bought. I use that too for a more traditional mac, but I love scoobi doo. It's thicker and has a nice chewy texture I find helps macaroni deliver. Needs something like grated pizza mozzarella liberally sprinkled in; works best when the cheese is a bit stringy. The ridges and spirals help keep the whole thing together and it's dense. Mind you, I've also used it to wondrous effect melting creamier cheeses into it too. (Cream cheese, as an example.) So long as it sticks. That fusilli bucati corti looks great I'm still experimenting with this. It's atrociously fragile once it's cooked, if you ever try it FYI. Don't expect to mix it too much without it breaking apart, even al denté. Probably best topped rather than folded into the sauce. It's definitely got a niche though, just need to find it.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
Staff Mini-Profile Theme: Mousestalker
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
Posts: 12,116 Likes: 30,348
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Post by mousestalker on Dec 14, 2023 3:39:59 GMT
This recipe actually works...
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Beerfish
N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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https://bsn.boards.net/user/314/personal
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Post by Beerfish on Dec 19, 2023 1:06:51 GMT
Yum yum, such a simple but tasty supper tonight. Fried tomatoes in butter and two eggs added. (The first time i ever had fried tomatoes and eggs was in Australia). Just the right amount of spice and it was delicious. Also I tried something I saw on YouTube last night. I took an onion and just left the skin on and baked it in my air fryer, probably a total time of 35 minutes at 350 but I would bake longer or at slightly higher heat next time. In any case it was really good, just cut one end off and squeezed the insides out onto a plate leaving the skin. Then added some butter and a bit of spice and ate just like that, really good! One key to both of these dishes was the spice I added which I really like:
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Post by dazk on Dec 19, 2023 1:20:59 GMT
Yum yum, such a simple but tasty supper tonight. Fried tomatoes in butter and two eggs added. (The first time i ever had fried tomatoes and eggs was in Australia). Just the right amount of spice and it was delicious. Also I tried something I saw on YouTube last night. I took an onion and just left the skin on and baked it in my air fryer, probably a total time of 35 minutes at 350 but I would bake longer or at slightly higher heat next time. In any case it was really good, just cut one end off and squeezed the insides out onto a plate leaving the skin. Then added some butter and a bit of spice and ate just like that, really good! One key to both of these dishes was the spice I added which I really like: How did you cut the tomatoes up? I often do the Tomatoes and Eggs combo with the tomatoes in first just topped and bottomed to fry the bottoms till a bit darkened and then I add the eggs and about a quarter of a cup of water or less with the butter to Steam/Poach and fry the eggs. I like the look of that spice blend, I just usually keep it simple with S&P.
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N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,040 Likes: 35,875
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August 2016
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https://bsn.boards.net/user/314/personal
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
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Post by Beerfish on Dec 19, 2023 2:04:09 GMT
I just sliced the tomato into slices and laid them flat with butter in pan, cooked a bit, flipped them, added spice and let them get just a bit charred, then added eggs. then flipped those once. Tomatoes and eggs are such a nice combo.
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Post by GhostofFuckIt on Dec 19, 2023 3:09:23 GMT
Yum yum, such a simple but tasty supper tonight. Fried tomatoes in butter and two eggs added. (The first time i ever had fried tomatoes and eggs was in Australia). Just the right amount of spice and it was delicious. Also I tried something I saw on YouTube last night. I took an onion and just left the skin on and baked it in my air fryer, probably a total time of 35 minutes at 350 but I would bake longer or at slightly higher heat next time. In any case it was really good, just cut one end off and squeezed the insides out onto a plate leaving the skin. Then added some butter and a bit of spice and ate just like that, really good! One key to both of these dishes was the spice I added which I really like: You're just making elaborate vehicles to imbibe that spice.
I have not made tomatoes and eggs per se, but they're on the same plate quite often. I fry tomato slices sometimes but it's pretty rare. Usually if I'm doing eggs and tomatoes it's an omelette or mixed in a hash/skillet. Love fresh green onions on eggs too.
***
My adventure in cooking was gnawing on a chunk of gouda. Yes. It was as glorious and life-fulfilling as it sounds.
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