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

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Replies

  • mtaratoot
    mtaratoot Posts: 14,685 Member
    [@SafariGalNYC

    Nice job on the egg. Is it braised? I've been a little apprehensive leaving my eggs "not quite fully cooked" lately since I've read that there's a virus that can be transmitted that way. It is still hard for me to let them cook all the way. Today's eggs still had runny yolks even though that wasn't the plan. I ate them anyway; I'm not THAT concerned. They are from the neighbor's birds, and if they had become sick, I would have known.
  • acpgee
    acpgee Posts: 8,124 Member
    We went to a famous Lanna restaurant with notorious queues for a late lunch. At 15:30 we could get a table without waiting! We had nam prik naam puu, mashed aubergine salad, steamed chicken, charcoal grilled pork neck and sweet vegetable soup with dried fish. Nam prik are chilli dips served with raw and blanched veg. The sweet vegetable soup was so spicy we could barely eat it. Grilled pork was a star dish.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,833 Member
    edited March 1
    mtaratoot wrote: »
    [@SafariGalNYC

    Nice job on the egg. Is it braised? I've been a little apprehensive leaving my eggs "not quite fully cooked" lately since I've read that there's a virus that can be transmitted that way. It is still hard for me to let them cook all the way. Today's eggs still had runny yolks even though that wasn't the plan. I ate them anyway; I'm not THAT concerned. They are from the neighbor's birds, and if they had become sick, I would have known.

    @mtaratoot - good question lol - similar to braised eggs.. 🤓
    I fried the egg to be sunny side up and then I cover the pan to steam the yolk a bit. I like the yolk to be a bit more heated but not quite over easy. :)

    By the way- timely egg convo - I ran out of eggs and only a certain brand was available for grocery delivery - I looked up the brand and they use soybean and canola oil in their feed…
    Doesn’t seem natural for hens to eat that?

    I know chickens are omnivores… but …is that optimal?

    I may need to start a break out thread. Hmm 🧐
  • mtaratoot
    mtaratoot Posts: 14,685 Member
    @SafariGalNYC

    That's what I call a braised egg. Oil or butter in the hot pan, add the egg, add just a bit of liquid, and cover. I should try it without adding the liquid. The last two times I made eggs on the stove, I skipped the lid. It wasn't because I didn't want a braised egg, it was because I didn't want to wash the lid!

    That's amazing that you can find out what the chickens are fed. I imagine the oils are added to the other feed to boost calories. I have for sure noticed differences among home-grown eggs. My friend across town has birds who roam freely in his large fenced property - he's out of town. The yolks are dark dark orange. The shells are tough. I think he does lots of oyster shell. He used to give me duck eggs too. The neighbors don't have as much room, so the chickens run around but a smaller area. I reckon they have less green grass and weeds to munch and fewer bugs.

    I asked Dr. G. about it, and apparently it's a very common way to add fatty acids and calories to make better eggs. I don't know if it's just for chickens raised for eating or also for layers, but I remember learning several times that the male chicks are ground up and added to the chicken feed.
  • acpgee
    acpgee Posts: 8,124 Member
    The worst airport food we’ve had in Thailand. In the past I’ve had a terrific Lanna meal in Chiang Mai airport. I think it must have been at a restaurant prior to security.
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  • acpgee
    acpgee Posts: 8,124 Member
    Lunch may have been lousy but dinner at a random restaurant catering to locals was excellent. Salt BBQ’d fish with Thai seafood sauce, green mango salad, grilled aubergine and rice.
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  • 100_Rabbits
    100_Rabbits Posts: 102 Member
    Congee with chicken and mushrooms.
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  • acpgee
    acpgee Posts: 8,124 Member
    Seafood congee from the Asian section of the hotel breakfast buffet.
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  • acpgee
    acpgee Posts: 8,124 Member
    Pad thai and pork and kale stir fry.
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  • acpgee
    acpgee Posts: 8,124 Member
    The BBQ platter and some stir fried cabbage.
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  • acpgee
    acpgee Posts: 8,124 Member

    An extraordinarily fragrant pork larb that points out all the mistakes I have been making when I try to do this at home. I need to use more shallots, kaffir lime leaf and rice powder toasted quite dark.

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  • acpgee
    acpgee Posts: 8,124 Member

    We got back home today. Dinner was a 5 minute meal from a batch of pork capeletti I made several weeks ago and froze. They take about 2 minutes to boil from frozen. We had a little leftover serrano ham from pre-vacation so the sauce was some of that crisped up in olive oil and sprinkled with grated cheese. Also did a little tomato salad, and sauteed spinach.

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  • acpgee
    acpgee Posts: 8,124 Member

    Western food. The hubby in particular has been wanting potatoes after two and a half weeks in Asia. Tagliata di Manzo and a side of roast potatoes.

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  • mjbnj0001
    mjbnj0001 Posts: 1,296 Member

    Fairly simple meal this evening … baked salsa chicken thigh, blanched asperagus, chop salad.

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  • acpgee
    acpgee Posts: 8,124 Member

    Welcome home to the high stress job. I got home at 20:30. Hubby did the quick meal of tomato sauce and chicken meatballs that were in the freezer. A courgette could be roasted in the air fryer in the time it took to boil bucatini.

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  • mjbnj0001
    mjbnj0001 Posts: 1,296 Member

    Family dinner following a Broadway theatre matinee in NYC Saturday … upscale Korean BBQ. After months of beef avoidance, 4 different cuts shared by the table: fresh brisket, short rib, waigu and thin-cut eye round. Plus assorted pertinent sides and flavorings. I do not often post restaurant meals, but thought this would be interesting. As well as a brunch earlier this week where I tried shashuka, something that's been on my "gotta try, and try making" list for a while. Pretty good. It is eggs poached in a spicy tomato sauce. This version has a couple of dollops of sour cream or something similar in with the eggs.

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  • acpgee
    acpgee Posts: 8,124 Member

    I am throwing a dinner party next weekend and tonight I tried out some recipes for that. Planning to cook Thai. I wanted to try out some new types of Nam Prik, namely Nam Prik Makua and Nam Prik Gapi. The first is eggplant based but quite hot and the second is very hardcore, being primarily flavoured with fermented shrimp paste. Hubby suggests adding a third chilli dip such as Nam Prik Ong which is less challenging than chilli forward Nam Prik Makua and funky stinky Nam Prik Gapi. Nam Prik is a great way to eat lots of raw veg. I am surprised that I have never seen Middle Eastern dips such as baba ghanoush and hummous served this way with crudites. I griddled a mackerel fillet. Dessert was an experiment with Thai tea creme brulee. Tried adding a pinch of salt to the caramel topping which was great. Hubby thought the tea flavour could be stronger and I agree.

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  • acpgee
    acpgee Posts: 8,124 Member

    My job is forcing me to become an expert in making 20 minute weeknight meals. I got home from the office at 20:00. A piece of topside (I think that's eye of round in the US) was sous vide for two hours, portioned and frozen last week. We defrosted a portion last night and browned it for 15 minutes in the airfryer tonight. Hubby peeled, cut and immersed potatoes in a saucepan this afternoon. I brought them to a boil, set the timer to 3 minutes, drained, tossed them in a teaspoon of goose fat (saved from Christmas) and air fried for 15 minutes scattered around the roast beef. Carrots were cut and microwaved until soft last night, and browned with a knob of butter and a squirt of maple syrup tonight on the hob. Braised red cabbage batch cooked last month went into the microwave for 2 minutes. I made the gravy last night from the sous vide liquid, a stock cube, some sherry and some caramelized onions we keep in the freezer.

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  • acpgee
    acpgee Posts: 8,124 Member

    So my new strategy of turning out quick weeknight meals is not about easier meals but diverting some of the work to weekends and other opportune times. A big batch of meat cappelletti was made a month ago, and they take 2 minutes to cook from frozen. I worked from home today and took 15 minutes in the aftenroon to make tomato salad using vinaigrette in the fridge, and pesto (grate a little parmesan in the food processor, and change attachments to blitz garlic, basil, pine nuts, with salt and olive oil). Courgette tossed in olive oil was air fried for 15 minutes while the water boiled for the cappelletti.

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  • mjbnj0001
    mjbnj0001 Posts: 1,296 Member

    Tonight (Tuesday): baked chicken breast, roast cauliflower, brown rice with vegetables medley.

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  • yakkystuff
    yakkystuff Posts: 137 Member
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    Leftover cleanup, 1/2 salmon burger patty, cup of spaghetti sauce meat medley (approx 1 oz ea ground turkey, diced ham, diced large shrimp bites), cup green beans and mixed vegs with remaining liquid, Tbsp craisins, 1/3c shred tex-mex cheese blend. Warmed, turned into a nice soup. Had a tangerine after the soup (472 cals).

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