Kevin's Watch

Menolly wrote:*hiding knowing smile*

Don't you mean Hunan Long Pork?

...ewww...

*shudder*

What have we here? Long Pork racism? I like my pork long and smooth. And scintillating.

Cedar Plank Salmon with a Chorizo topping and a lemon butter sauce.

Grill roasted potatoes with rosemary and garlic.

Sauteed green beens.

Homemade chocolate mousse.

And wine....lots of wine!

Menolly wrote:

Red or white sauce, Stoney?

*checking flight schedules for Heathrow*

Neither! We had a lovely (bought) ciabatta to start encrusted with lovely things like mushrooms and olives, then main was just (6 spring onions chopped, 3 cloves garlic and 1 chilli finely chopped) fried until soft in lots of olive oil for about 3 mins in wok, add mussels prawns and squid rings, mix up, add spaghetti salt and pepper mix up, and mix with lots of fresh parsley on plate. so easy yet so nice! then we had garlic crackers with 'Cornish Cruncher' (very mature cheddar) which had onions and balsamic vinegar mixed in.

<- that's my tum this evening!

<- that'll be me during night after superstrong cheese crazy dreams

Lord Foul wrote:

Menolly wrote:*hiding knowing smile*

Don't you mean Hunan Long Pork?

...ewww...

*shudder*

What have we here? Long Pork racism? I like my pork long and smooth. And scintillating.

Well...I am Jewish...

But no...

Long pork is what Stephen King refers to human cannibalism in his Dark Tower cycle. I was playing up even more from the other thread.

Otherwise, I normally love pork

Stonemaybe wrote:Menolly wrote:

Red or white sauce, Stoney?

*checking flight schedules for Heathrow*

Neither! We had a lovely (bought) ciabatta to start encrusted with lovely things like mushrooms and olives, then main was just (6 spring onions chopped, 3 cloves garlic and 1 chilli finely chopped) fried until soft in lots of olive oil for about 3 mins in wok, add mussels prawns and squid rings, mix up, add spaghetti salt and pepper mix up, and mix with lots of fresh parsley on plate. so easy yet so nice!

Ah, Stoney. Cultural differences raises it's head again.

Here, for instance in a dish called Spaghetii with White Clam Sauce, the "white sauce" is usually nothing more than olive oil, garlic, and seasonings. Nearly exactly what you had. One of my favorites!

I had rotini from corn flour and marinara sauce.

Hyperception did get paid yesterday, but we didn't have a chance to get groceries. And he'll be home with the van either right at dinnertime, or a little after. So, it looks like I'll be breaking out some of my frozen cooked chopped turkey, and making turkey tettrazini again...

I took out some of my home made spaghetti sauce from the freezer. We'll have spaghetti, tossed salad, and garlic rolls tonight. I don't have any Italian sausage on hand this time.

Tonight I had some pork and apple sausages with oven chips, asparagus, mushrooms fried with chilli and garlic, and pickled onions. Yum.
Only thing wrong was that when I took out the cheese to grate some over the chips, it was covered in mould - and I only bought it Wednesday

Two large pizzas from Gondolier Pizza, my favorite Italian restaurant.

Their ingredients are the best in town: the beef actually looks and tastes like fresh beef, rather than a dark, greasy pellet. They also use my favorite cheese: feta.

Is the feta along with mozzerella and/or provolone, LF? Or instead of? If instead of, how well does it melt? Is it not salty?

Never heard of that--feta needing another cheese in order to melt. Then again, I'm an expert at cheese eating--not cheese trivia. I just always assumed it was feta, as the overall taste was very thick and mildly tangy. Almost identical to the cubes they put in Greek salads.

I've seen some pizza recipes on Google calling for only feta cheese, but others ask for "3/4 feta + 1/4 mozzarella."

And yeah, I do believe feta is salty; Wikipedia says 3oz = 1116 mg of sodium.

I've had some aged (at least I've assumed it's aged) mozzerella that tastes like you describe. Are you eating at the restaurant, or having it delivered? Perhaps you can ask what type of cheese they use?

You have to pick it up at the restaurant yourself. My grandfather is going to swing by and get it after he finishes his golf game.

I'll ask them what cheese bases they use the next time I eat there (which is usually twice a week). I know the house special variety has feta, but there are other kinds, such as Hawaiian, which I believe employs mozzarella.

They're darn flexible, though. You can pretty much make up your own pizza.

tilapia with noodles and mixed vegetables

what's tilapia sgt?

last night we went out for dindins and paid quite alot of money for mediocre fare.

But we had lots of fun so

We did Olive Garden last night for the never-ending pasta bowl and Italian sausage. I was going to make one of those huge roaster chickens (this one is 8.5 lbs., Prebe), but even though I had put it into the refrigerator to defrost on Friday, it wasn't anywhere near thawed. So, if it is defrosted enough for me to kasher it starting around 2:00, that will be dinner tonight instead.

Home made rice-a-roni, attempting it in my rice cooker instead of a skillet and sauteed broccoli florets to round out the meal.

Ate at Fuddruckers with my grandfather. He got a 1/2 pound Portobello mushroom burger and I got a 1/2 pound Swiss melt. We both got onion rings and a diet coke.

I think they make the best bread, though I've had thicker 1/2 pounders.

For dessert, we split a brownie sundae. It's a good thing we're active.

Leftover Mongolian Beef.

*g-ds...I have such a headache*

The very first thing I am having for dinner tonight at 8:05 pm is a pitcher of ice water.

Anything else after that...who knows.

Tonight is my infamous spaghetti only instead of garlic basil sausage I am using vino and formaggio sausage. Bloodguard Bob did all the prepwork and made garlic bread with fresh garlic and unsalted butter on rustic italian bread. Yummers!