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Posted: Mon Jul 04, 2011 8:33 am
by feanor
Ayup All...
Either a tub of Chicken Noodles, Or two pieces of Bread and Butter and a Packet of Pork Scratchings (Rinds ?).
Tea tonight is a different Matter. It's Two Southern Fried Chicken Breasts and Salad. I can taste it already. Yum !
Posted: Mon Jul 04, 2011 8:09 pm
by Menolly
Hi Feanor!
Welcome to The Galley.
I think we may be having a small difference in use of the term "dinner." For most of us here in the states, we mean the evening meal, after work and with the family, when we say "dinner." I have a friend in New Zealand who also refers to that as "tea," whereas "dinner" means something akin to lunch for him.
Is it the same for you? Your Tea tonight definitely sounds more like dinner to me.
Posted: Mon Jul 04, 2011 8:12 pm
by mrsnull
About to go fire up the grill now:
BBQ Chicken
BBQ Corn
Grilled Red Potatoes
Salad of cucumber, red onion, tomato with Italian dressing
Deviled Eggs
Bread and Butter Pickles
Dessert:
Grilled Peaches, Plums, Apricots, Strawberries, Blueberries on French vanilla ice cream.
Posted: Mon Jul 04, 2011 8:40 pm
by Menolly
It all sounds wonderful, mrsnull.
The only addition I might add is to brush the grilled fruit with some melted butter and brown sugar glaze while on the grill.
I know grilled fruit tastes awesome on its own. But I really do love the caramel flavor the glaze adds to them, especially when served over french vanilla ice cream.
Posted: Mon Jul 04, 2011 9:46 pm
by mrsnull
Will do!
Thanks Menolly!
Posted: Mon Jul 04, 2011 10:27 pm
by stonemaybe
a Packet of Pork Scratchings (Rinds ?)
Hair on or off?
either way, that's one part of English culture I cannot embrace!
Posted: Mon Jul 04, 2011 10:53 pm
by Menolly
deep fried pork rinds are a southern tradition here.
definitely hair off, though!
popular with the low carbing crowd nowadays.
Posted: Tue Jul 05, 2011 7:31 am
by feanor
Stonemaybe wrote:a Packet of Pork Scratchings (Rinds ?)
Hair on or off?
either way, that's one part of English culture I cannot embrace!
Ayup Stonemaybe...
Hair ON of Course !
And a Big 'Hi' To you too.
I'm old fashioned in a lot of things, and have always called the 12 O'clock (or so) meal 'Dinnertime' from when I were a Nipper, and I don't think that'll change ever. But I know around the World its different.
Posted: Tue Jul 05, 2011 1:56 pm
by Vader
Menolly wrote:deep fried pork rinds are a southern tradition here.
definitely hair off, though!
popular with the low carbing crowd nowadays.
Not only in the south, but also in Germany and Denmark (
knasende sprøde as they say.
)
Posted: Tue Jul 05, 2011 4:40 pm
by aliantha
Hunh, wouldya look at that. Here in the US, pork rinds are sold as a snack food, like potato chips/crisps. I've never thought about them being anything else. But I admit that I'm not a pork rind connoisseur. (I'm also not French, nor have I ever studied French, so I had to look up how to spell connoisseur...)
Posted: Tue Jul 05, 2011 8:54 pm
by Vader
Nothing beats a chunk of pork with a purdy layer of fat and skin on it. Cut criss cross patterns into the skin and lay it upside down in a bit of water (don't get the meat wet, just let the skin soak) it will go all crispy and puffy while roasting - the water in the skin will just evaporate and the steam will "lift it up" like puffy pastry.
Posted: Tue Jul 05, 2011 10:53 pm
by Cameraman Jenn
Leftover chicken from yesterday's barbecue. Yummers.
Posted: Tue Jul 05, 2011 11:46 pm
by Damelon
Chicken sandwich from the leftover beer can chicken. Asparagus, also left over, and fresh small strawberries.
Posted: Wed Jul 06, 2011 12:24 am
by Cambo
Vader wrote:Nothing beats a chunk of pork with a purdy layer of fat and skin on it. Cut criss cross patterns into the skin and lay it upside down in a bit of water (don't get the meat wet, just let the skin soak) it will go all crispy and puffy while roasting - the water in the skin will just evaporate and the steam will "lift it up" like puffy pastry.
Heed the words of this man. (one of the best meals I've ever had was roast pork knuckle, crackling and roast veges in a beerhall in Munich
)
Posted: Wed Jul 06, 2011 6:40 pm
by stonemaybe
Hmm don't mind a bit of pork crackling but the scratchings (snack sold in a bag) - no!
Edit - today was leftover chorizo and tuna pasta from yesterday followed by fresh pineapple and a peach.
Posted: Thu Jul 07, 2011 12:04 am
by Cambo
I like both, but the scratching are definitely a giult food, and far far inferior to proper crackling. The underside should still be hot and glistening. Mmmmm.
Posted: Thu Jul 07, 2011 3:47 pm
by Vader
Cambo wrote:The underside should still be hot and glistening. Mmmmm.
And lightly salted. Also tastes great dipped into German or French mustard (not the sweet variety).
Posted: Fri Jul 22, 2011 5:51 pm
by stonemaybe
Venison and red onion burgers. omg I hope they taste as good as I think they will
Posted: Fri Jul 22, 2011 11:09 pm
by Linna Heartbooger
Probably swisschard-pasta - a specialty of my husbands'.
He makes a white sauce, cooks swisschard with it, and puts it on the pasta.
Posted: Fri Jul 22, 2011 11:25 pm
by Vader
Linna Heartlistener wrote:Probably swisschard-pasta - a specialty of my husbands'.
He makes a white sauce, cooks swisschard with it, and puts it on the pasta.
I love swisschard.