What do your meals look like (show me pictures)....

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  • orangegato
    orangegato Posts: 6,570 Member
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    ElC_76 wrote: »
    orangegato wrote: »
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    Yumm. Is that spicy or just tomato

    missed this comment - it was tomato but I made it spicy
  • acpgee
    acpgee Posts: 7,621 Member
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    Squid curry with lemongrass, chilli, turmeric.
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  • acpgee
    acpgee Posts: 7,621 Member
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    Food from the night market in Phu Quoc.
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  • FL_Hiker
    FL_Hiker Posts: 919 Member
    edited January 2019
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  • acpgee
    acpgee Posts: 7,621 Member
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    Our hotel receptionist recommended a fantastic hole in the wall when we enquired about where to eat local speciality of Phu Quoc raw herring salad. We only managed to photograph our starter. That’s herring salad wrapped up with fresh idyo1ifajf7r.jpeg
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    herbs in rice paper dipped in satay sauce.
  • lporter229
    lporter229 Posts: 4,907 Member
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    @crazyravr - Is your beet and horseradish pure just beets and horseradish or do you add vinegar or something else? Do you eat it warm or cold? I love both beets and horseradish but have never tried that combo. You seem to eat it a lot, so it must be good!
  • lporter229
    lporter229 Posts: 4,907 Member
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    iseewholewheat wrote: »
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    roasted onion, gouda, zucchini, and arugula quiche (4 servings)

    Beautiful (and probably yummy!)
  • JL2513
    JL2513 Posts: 867 Member
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  • acpgee
    acpgee Posts: 7,621 Member
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    Airport meals in Phu Quoc and Saigon, respectively.
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  • acpgee
    acpgee Posts: 7,621 Member
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    Saigon to Heathrow on Vietnamese Airlines in Economy class.
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  • acpgee
    acpgee Posts: 7,621 Member
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    Potato gnocchi pan fried with sage butter.
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  • acpgee
    acpgee Posts: 7,621 Member
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    Air fryer pollo Milanese.
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  • LushFix
    LushFix Posts: 306 Member
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    General Tso’s chickpeas
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  • LushFix
    LushFix Posts: 306 Member
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    Tofu Stir Fry 4swj5tek1g3s.jpeg
  • rachelatlas1
    rachelatlas1 Posts: 64 Member
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    Breakfast this morning is a fried egg over arugula, mango chunks and spicy beef links 310 calories!
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  • GoodLardy
    GoodLardy Posts: 163 Member
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    crazyravr wrote: »

    Cook the beets first, I usually bake them for the flavour.
    Pure the fine grate or pure the horseradish root OR but prepared in a jar. Just make sure its the root and not some sort of a spread mixed with mayo.
    Throw everything the beets into the blender and pure.
    Add horseradish spoon by spoon along with salt and pepper to taste. I like it strong so I add a lot of horseradish. After its done I place into jars and can it all. Good for couple of years, from my experience.
    Always serve it cold and usually with potato and meat dishes.


    Waterbath canner for 20 minutes? Pressure canner?

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