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

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    Replies

    • Posts: 8,144 Member
      Garlic clams.
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    • Posts: 1,267 Member
      Trout with vegetables
    • Posts: 867 Member
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    • Posts: 13,259 Member
      JL2513 wrote: »
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      You always have the yummiest weekends :p
    • Posts: 8,144 Member
      Ho Chi Min Airport. Even the airport food is good.
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    • Posts: 8,144 Member
      Butter garlic prawns, beef satay with sautéed okra, rice.
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    • Posts: 3,054 Member
      orangegato wrote: »
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      Yumm. Is that spicy or just tomato
    • Posts: 8,144 Member
      Lotus root salad, stir fried egg noodles. We also ordered amazing spicy spare ribs I remembered from the last time we were on Phu Quoc but forgot to take a picture before diving in.2opicv8td0xn.jpeg
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    • Posts: 6,572 Member
      Cast iron pan pork chops and pineapple salsa

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    • Posts: 6,572 Member
      ElC_76 wrote: »
      show previous quotes

      Yumm. Is that spicy or just tomato

      missed this comment - it was tomato but I made it spicy
    • Posts: 8,144 Member
      Squid curry with lemongrass, chilli, turmeric.
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    • Posts: 8,144 Member
      Food from the night market in Phu Quoc.
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    • Posts: 919 Member
      edited January 2019
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    • Posts: 8,144 Member
      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.
    • Posts: 4,907 Member
      @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!
    • Posts: 4,907 Member
      iseewholewheat wrote: »
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      roasted onion, gouda, zucchini, and arugula quiche (4 servings)

      Beautiful (and probably yummy!)
    • Posts: 867 Member
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    • Posts: 8,144 Member
      Airport meals in Phu Quoc and Saigon, respectively.
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    • Posts: 8,144 Member
      Saigon to Heathrow on Vietnamese Airlines in Economy class.
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    • Posts: 8,144 Member
      Potato gnocchi pan fried with sage butter.
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    • Posts: 8,144 Member
      Air fryer pollo Milanese.
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    • Posts: 303 Member
      General Tso’s chickpeas
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    • Posts: 303 Member
      Tofu Stir Fry 4swj5tek1g3s.jpeg
    • Posts: 64 Member
      Breakfast this morning is a fried egg over arugula, mango chunks and spicy beef links 310 calories!
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    • Posts: 163 Member
      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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