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

1…813814815817819

Replies

  • acpgee
    acpgee Posts: 8,003 Member
    In preparation for stock making from the turkey carcass, I have one tip for people who have limited freezer space like me. I simmer for about 5 hours but at the end, boil furiously for 30 minutes to reduce the stock so it takes up less space in the freezer. Give it a taste before freezing and label with the dilution ratio.
  • acpgee
    acpgee Posts: 8,003 Member
    Last night's warmed up leftovers made a damn fine taco to start. I keep some corn tortillas in the freezer as this is a good way to use up small quantities of leftovers. I do like to pep up leftovers for tacos with something acidic, such as pickled veg, some quick salsa made by chopping a little tomato and onion with a squeeze of lime, or even just a smear of relish. Tonight I added a couple of pickled capers.
    Main was a bit of char siu pork tenderloin cooked sous vide on the weekend and browned in the air fryer tonight. Chinese turnip cake was made on the weekend (using the microwave intestead of the traditional steamer) and pan fried tonight. Sauteed spinach and everything else could be made while the rice was cooking.
    ufbbeas791aa.jpeg
    qmai4j6pwgrf.jpeg





  • SafariGalNYC
    SafariGalNYC Posts: 1,582 Member
    acpgee wrote: »
    I worked from home and had a little more time for making dinner. It was still an easy cook following my weeknight strategy of pulling things from the freezer and using up leftovers. Char siu pork tenderloin that cooked sous vide on the weekend was pulled out of the freezer and browned for 10 minutes in the air fryer. Chinese turnip cake leftover from Sunday was sliced and pan fried. The only thing I made from scratch was green beans stir fried with Chinese olive vegetable. Rice was boiled in a little lamb stock I found in the freezer, probably the expelled liquid collected after cooking lamb shanks sous vide.
    e70nvkakm7ph.jpeg

    Coming over for some turnip cake.. haha looks awesome!!
  • acpgee
    acpgee Posts: 8,003 Member
    Friday night out. My order was beef overkill with steak tartare to start followed by rare bavette steak. A bunch of shared sides.
    1o6nbtckfbid.jpeg
    kc9w7e54078n.jpeg
    mj6xrmlmsqvk.jpeg
  • acpgee
    acpgee Posts: 8,003 Member
    Tonight we had a soft launch I was really looking forward to. James Cochran is a celebrity chef who won BBC's Great British Menu a few years ago, a cooking contest where only promising young chefs are invited to take part. The alumni of past winners reads like the who's who of the British restaurant scene. Cochran's new gastro pub was soft launching this weekend for 50% off the entire bill. The only disappointment was that we were limited to the Sunday menu (traditional roasts were the only main), so we should have booked for Saturday night to get a taste of the full repertoire of creativity.
    However, this was the best Sunday roast I have ever had. We started with a shared jerk chicken scotch egg with a perfectly runny egg, shredded chicken thigh that tasted slightly cured, perfectly deep fried with not hint of greasiness served with a scotch bonnet ketchup.
    For mains we shared one beef roast dinner (small steak plus a tub of pulled braised shin with smoked bone marrow), and one vegetarian (celeriac steak). Lots of interesting sides such as yorkshires with beef gravy, roast spuds, charred hispi cabbage, swede puree with deep fried onions on top, cauliflower and cheese, blackened roast onion.
    Unfortunately we didn't have room for dessert as I was curious about the ice cream with port sauce and truffle shavings available from the regular menu.
    o4pqgejn54gr.jpeg
    9mus3sxe35qi.jpeg

  • 1948CWB
    1948CWB Posts: 1,659 Member
    acpgee ~ That was a huge amount of food and it sounds delicious!
  • acpgee
    acpgee Posts: 8,003 Member
    @1948CWB
    It was an insane amount of food. We packed 2 takeaway boxes and I had some for lunch and breakfast today. Hubby will finish the rest tomorrow night when I am at the office Xmas party.
  • acpgee
    acpgee Posts: 8,003 Member
    We liked the Hainanese chicken rice on the weekend we did it again with store bought broth and leftover ginger and chilli sauces that we mixed together. Pictured here with some Indonesian sambal manis.
    zngza3rsue5b.jpeg
  • mtaratoot
    mtaratoot Posts: 14,386 Member
    @mjbnj0001

    Send me some of that soup!

    I found an entry in the database for "Thanksgiving Feast" or something like that. I used that entry for two of my days over the past week. Works for me.

    Scale was actually down the morning after Thanksgiving. Go figure.

  • acpgee
    acpgee Posts: 8,003 Member
    The high pressure job, ugh. Got home at 21:00 tonight. Happily dinner could be put together in 5 minutes because I called the hubby to put on the rice as I was leaving the office. The "keep warm" setting on the rice cooker works well. When I got home I sauteed some spinach and put defrosted chilli con carne from a batch from the freezer in the microwave. We had some aji verde in the fridge from last week and some grated cheese lying around in the fridge.
    vk12hzd4ur7d.jpeg
  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    @acpgee ...

    hope the work demands are just seasonal, end-of-year reqmnts, and it tapers off for you to a more sustainable level. sounds as if you're really deep in it recently.
  • mtaratoot
    mtaratoot Posts: 14,386 Member
    mjbnj0001 wrote: »
    @acpgee ...

    hope the work demands are just seasonal, end-of-year reqmnts, and it tapers off for you to a more sustainable level. sounds as if you're really deep in it recently.

    Or get a job that won't kill you. Sometimes it's a good choice to wish an employer farewell for a better quality of life. I'm really glad I did.
  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    mtaratoot wrote: »
    mjbnj0001 wrote: »
    @acpgee ...

    hope the work demands are just seasonal, end-of-year reqmnts, and it tapers off for you to a more sustainable level. sounds as if you're really deep in it recently.

    Or get a job that won't kill you. Sometimes it's a good choice to wish an employer farewell for a better quality of life. I'm really glad I did.

    I probably could have staved off retirement for another 6-12 months when, in what was to be my last interview before I faced the inevitable (few folks want a 60+ yo IT guy, no matter the skills and track record), I decided to be honest. You see, I had spent the last 10yrs of my career flying around the country bailing out a variety of large, mis-managed projects, and pretty much had had my fill. The interview was going swimmingly, when the hirer said he was running a weekly release schedule on his very complex app system, as asked by "the business," but that they had "some issues to iron out" and the staff was "struggling." He hadn't described the necessary organizational/program structure to meet that sort of demand, and I asked about it or building it. Interview fizzled right there, and I avoided a hellhole of late nights and chronic weekend work. Dont get me wrong, I had run some pretty demanding successful projects, but not every hill needs to be died on. I counsel my own daughter on these issues, so you're correct @mtaratoot
  • acpgee
    acpgee Posts: 8,003 Member
    Today was a work from home day, so there was some time to make dinner. Kept it very simple though. Tagliata di manzo is a favourite secondo of mine. A great thing to order in an Italian restaurant when you don't want a lot of carbs. But hey, I served it with roast potatoes. Something I would have never thought of if it weren't for the fact that Carluccio's, a now defunct Italian chain with an outlet near a previous workplace, served their tagliata with roast potatoes. If you are cutting down on meat, half a rare steak generously serves two.
    a6eedwdo5lft.jpeg

Categories