What do your meals look like (show me pictures)....
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gallicinvasion wrote: »Just replaced my normal dessert with a savory snack yesterday. Baked onion rings with honey mustard fry sauce!
OMG I WANT THIS!!2 -
gallicinvasion wrote: »Just replaced my normal dessert with a savory snack yesterday. Baked onion rings with honey mustard fry sauce!
I never thought about baking them. Definitely going to try!1 -
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Laksa with fish cake and tofu puffs.
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Tomato pie made with tiny garden tomatoes. For dinner, a slice with a green salad. For breakfast, served with a fried egg. Incredibly delicious. Be sure to use a healthy whole grain pie crust.3 -
👩🏼🍳 Apple chicken sausage with savory blueberry basil compote, a shot of maple mustard.
A mixture of peppers, zucchini, tomatoes, eggplant and wakame.
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Mongolian beef, di san xian and rice.
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I made chocolate croissants, and despite stretching the recipe to a couple more croissants than called for, it was still close to 350 calories for each smallish (but delicious) croissant. 🙁
Chocolate cupcakes with chocolate ganache filling and chocolate frosting were also a huge calorie bomb. I made 13 cupcakes (recipe was for 12) and they came in at almost 400 calories each!
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Black Bean Bake and salad.1 -
The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
But useful for other stuff too.
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Dinner party at my place. I've been making this menu so often that it is no stress.
Starter of air fried wings in a Spanish sauce with garlic and sherry vinegar accompanied by carrot sticks with blue cheese sauce. Main was retired diary cow rib eye with oven fries and sauteed spinach. Sauces were tomato and caramelized onion for the fries, and anchovy and stilton compound butters for the steak. Dessert was creme brulee.
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The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
But useful for other stuff too.
@acpgee - viva le blow torch!!! 😉 Mine actually comes in quite handy. Bought it for creme brûlée and it’s made it’s way into the favorite gadget drawer ☺️2 -
Not the greatest photo - but it was tasty!
Roast lamb shoulder with rosemary & balsamic mint & blueberry compote. A side of broiled rutabega, parsnips and turnips w/ herbs and sea salt .. or as I call them - potato pretenders 🤓
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Quinoa, lentils with greens and veggies and stir fried cabbage with coconut ..3 -
Safari_Gal_ wrote: »The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
But useful for other stuff too.
@acpgee - viva le blow torch!!! 😉 Mine actually comes in quite handy. Bought it for creme brûlée and it’s made it’s way into the favorite gadget drawer ☺️
Have a look at those "wok hei" articles in NYT and Serious Eats. The blow torch is a good way to approximate those smokey wok dishes you get in restaurants but can't replicate at home because your domestic burner doesn't get hot enough to cause flare ups. The blow torch gives you a controlled way to get flare ups in your wok. Of the torched wokked vegetable dishes I've tried so far, sauteed mushrooms were the most amazing.
I saw a cooking program where they dipped lacklustre fruit into sugar and blow torched to give a caramel coating. Need to try that on fruit that needs a lift.3 -
Roasted Brussels and Dijon ‘Aioli’ (Skyr, Dijon and a pinch of garlic)4 -
Stir fried chicken breast with sugar snaps and carrots, cucumber salad with black sesame dressing, rice.
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Safari_Gal_ wrote: »The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
But useful for other stuff too.
@acpgee - viva le blow torch!!! 😉 Mine actually comes in quite handy. Bought it for creme brûlée and it’s made it’s way into the favorite gadget drawer ☺️
Have a look at those "wok hei" articles in NYT and Serious Eats. The blow torch is a good way to approximate those smokey wok dishes you get in restaurants but can't replicate at home because your domestic burner doesn't get hot enough to cause flare ups. The blow torch gives you a controlled way to get flare ups in your wok. Of the torched wokked vegetable dishes I've tried so far, sauteed mushrooms were the most amazing.
I saw a cooking program where they dipped lacklustre fruit into sugar and blow torched to give a caramel coating. Need to try that on fruit that needs a lift.
@acpgee 😯- it’s a whole new world of flambè lol
I love roasted pears. I’m going to go read it now!1 -
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Spaghetti with scampi.
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Welcome back, awesome pictures as usual.0
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No, its not mine photo. BUT this is some of what I eat....
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A few of my dinners from the past week! Yummy homemade sushi (it was my first time rolling! no judging please!), cobb salad with pesto salmon, vegetarian thai red curry and veggie pizza with goat cheese!
Feel free to friend me if anyone else loves food! Love seeing food pics on my timeline.
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Lobster and prawn seafood boil at the new Caribbean cafe near the flat.
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Roasted Figs & Goats Cheese. Possibly in my top 5 favourite meals of all time! 💜6 -
Whole wheat pasta w mixed mushrooms.
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