What's for dinner?
- Thread starter Dez
- Start date
W
Wayne Kerr
Sandwich or roll.
No.
Occasionally.
Yes, the cook.
No favourites, no winging, no hard and fast rules.
No disasters.
Quite possibly a roll.
No.
Occasionally.
Yes, the cook.
No favourites, no winging, no hard and fast rules.
No disasters.
Quite possibly a roll.
T
Tania Admin
Tonight for Australia day it will be roast lamb seasoned with garlic and rosemary,,,yum.
I love cooking and I'm great at it, my specialties being (i never give out my recipes for these) chilli garlic mussels, beef jerky, my famous potato bake, pickled occy and pickled muscles.
I love cooking and I'm great at it, my specialties being (i never give out my recipes for these) chilli garlic mussels, beef jerky, my famous potato bake, pickled occy and pickled muscles.
- Points
- 11
Yum,Tania where's your Beef Jerky.........xxxx
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wr3xr
1)Tonight is a bbq. My mates mrs has probably spent all arvo making salads etc. He'll cook steak and sausages and get all the credit
2) i like bbqs, i can cook but i dont care about wanky recipes
or overly enjoy it. But bbq is good
3) i eat out a fair bit. Most weekends with friends
4) sometimes if im lucky or visit mum!!
5) i take a serving or 3 of meat, fish or poultry and add veggies or mash potato or something. Very simple cooking.
6) i hosted a bbq for around 10 people. Started cooking around 8pm after getting on the sauce. Ran out of gas after a few minutes.. no one could drive lol. Went down real well!
svengali
Foundation Member
- Points
- 3
Yep, I like to cook.
My specialty is Asian style stir-fry dishes with rice. Easy as pie (easier because I can't make pastry worth a damn) and once you get through cutting up all the meat and vegies and fire up the wok it is pretty quick. I usually make enough to go twice or three times and freeze meal-size portions for those nights when I get home too late to want to cook.
Master Foods make a great line of ready to use sauces if you are lazy but whipping up your own is pretty simple too.
For winter Italian food like good old spag bol and lasagne are fun.
My specialty is Asian style stir-fry dishes with rice. Easy as pie (easier because I can't make pastry worth a damn) and once you get through cutting up all the meat and vegies and fire up the wok it is pretty quick. I usually make enough to go twice or three times and freeze meal-size portions for those nights when I get home too late to want to cook.
Master Foods make a great line of ready to use sauces if you are lazy but whipping up your own is pretty simple too.
For winter Italian food like good old spag bol and lasagne are fun.
- Points
- 389
- tonight only fruit on the go as I just came back from a long weekend camping trip and spent far too much time in the shower to get rid of all the dust etc............had to get to work in time......
- really dislike cooking.............
- no
- no
- sigh.........
- no........don't cook at all
- sounds like the perfect wife..............NOT............
- really dislike cooking.............
- no
- no
- sigh.........
- no........don't cook at all
- sounds like the perfect wife..............NOT............
Happy2
Legend Member
- Points
- 22
When I had to learn to cook in a hurry a few years back I used to be a slave to a recipe book But now it is just fun at times
But I did make a middle eastern stew once and the recipe called for a dozen or so pickling onions I put in a whole jar of pickled onions It was Picquant to say the least
But I did make a middle eastern stew once and the recipe called for a dozen or so pickling onions I put in a whole jar of pickled onions It was Picquant to say the least
- Points
- 2,338
Ahoy;- I am a Pirate, if I did not learn to cook, I would of starved LOL
One minute noodles works for Meeeee Ohhhhhh Rum stew is always a winner in the cabin LOL
One minute noodles works for Meeeee Ohhhhhh Rum stew is always a winner in the cabin LOL
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- 0
Happy2
Legend Member
- Points
- 22
Ahh Me unnerstand nowroll over honey= ( partner ) and let is =( me ) on top
ROH=P &LI= (me)OT
It was Algebra not English No wonder I dont understand
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- Points
- 389
Ohhhhhhhh there must have been rather thick air after...........
And I just changed my mind.........I won't accept any dinner invitations
Obbie
Legend Member
- Points
- 683
Shit I missed it
honestman
Gold Member
- Points
- 0
For tonight - just had Subway eat flesh
! (usually cook everyday, but forced stayed overtime unpaid again at work; arrived late at home & can't cook three meals - tonight, tomorrow and tomorrow's post-workout dinner meal / all in one session). Only been sticking to my default regular - roast chicken, multigrain (to all you health freaks, this is the bread you should all eat, not the "Wheat" or "Honey Oats), all vegs cept pickls, no cheese, no sauce, no salt & no pepper. Feel free to ask me what is the most strangest combination people have asked for @ the counter; I've been a subway boy for years and some people are just really dead sick with their subs.Call me the under-30 student budget bachelor. I'm not a fan of cooking HUGE, timely intensive meals - think stews, roasts, curries, etc.
But I do believe one thing; my stomach has been married to a simple mediterranean diet, without much simple / white derivative pastas and cheese. Lots of lean protein, garlic and lemon as a substitute for salt. Without olive oils, but macadamia oils, avocado oils, and carotino oils for marinating & pan frying. Here's a tip for you - use a teaspoon of flaxseed oil next time you toss that pasta for a nutty flavour. You get good omega3 with it far more than most "good" bottled oils. If you don't have thyroid problems - crack and sprinkle nori / japanese seaweed on them.
For the least six years, I have never ever touched salt or sugar on the pantry, ever. The only use I have for salt is for gargling sore throats away. People really worship their salt and sugar. I don't. My sis does.
For the past six years - very little. So called fine dining here is a lot of bollocks, unless if you can spend at least $40+ on one meal. Or at least go to Subiaco, the yuppies suburb. Last time I was invited for a work's xmas in july we went to the brisbane. Absolute dissapointment - they call it the homemade pasta of the day along with somewhere these lines - "our most exquisite al dente of all linguine with a of splash garlic, fully-vine-ripened tomatoes of our gardens, and smothered with herbs, and ingham's organic chicken." Price tag - $25. Amount of protein offered - no more than measly 10 grams of shreded bits here & there.
And What did it taste like? let's just say it's something I could have cooked myself for the homeless for free.
I almost hardly ever follow recipes. I go by my own instinct if I do ever find the need to follow one. In fact, most recipes are quite vague in their instructions anyway. It never fails to amuse me that they never ever able to determine any proper or ideally-supposed size of a clove of garlic to their dish.
I believe that the ideally supposed size or any grammage of ingredients is entirely dependant upon your own psyche-nutritional belief systems. If you think (in terms of applying that dish to your wellbeing) two teaspoon of regular salted butter is healthy, think again. If you think the amount of this or that ingredient would affect the health outcome of the resulting dish, then don't use it.
Farm Boy 2
Legend Member
- Points
- 62
- Points
- 0
I had spaghetti on toast with cheese for dinner
I can cook, but don't have the time to cook
my housemate will ussually cook
i like anything with chicken
Me and my housemate tried making honey comb, added blue food dye as well, left it alone for 2 minutes and it burnt. The pot needed to get thrown out. The house sprayed to get rid of the burnt smell....
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Wayne Kerr
I need a new cook and you seem to know a bit about it.
- Points
- 0