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In The Kitchen Today

Hi folks did a beef stew today with carotts onions leeks potatoes and a parsnip cut so small Pete would not have noticed. He eats lots of things that he does not like. I did some bread in my bread maker lovely and crusty but did not put dumplings in as Pete does not like them. [The ones that go into stew that is]. He had two big dish fulls and wants some more for mid day. Jean.
 
As my dear wife is hardly able to fry an egg, the cooking-duties in this house fall upon me. Don't mind a bit, I love food and I love cooking. Tonight I did chicken breasts slow-fried in butter (very German), with a stir-fry of onions, green peppers, mushrooms and tomatoes, plus a lot of garlic (because we live in Streetly...) and tagliatelle. I asked my dear wife what she thought of my culinary triumph, and received the reply. "Yeah, OK. Whatever".

Can't win.

Big Gee
 
In my kitchen tonight. lambs liver with onion potato and swede mash and carrots.
firstly soften onions in a pan with butter, 15 min, low heat. peel and batton carrots, melt some butter in a pan add a litle sugar add carrots and cook slowly for 10/15 mins untill carrots are light brown. add 1 cup of good stock, bring to boil then simmer till carrots are cooked. Cook potatoe's and swede then mash together. gently fry liver in oil after washing, add onions for 2/3 min. Pile mash in centre of plates top with liver and onions, use a slotted spoon to add carrots to the plate then, spoon over the remaining liquor onto the mash and serve.
 
Robert (the late ) said:
In my kitchen tonight. lambs liver with onion potato and swede mash and carrots.
firstly soften onions in a pan with butter, 15 min, low heat. peel and batton carrots, melt some butter in a pan add a litle sugar add carrots and cook slowly for 10/15 mins untill carrots are light brown. add 1 cup of good stock, bring to boil then simmer till carrots are cooked. Cook potatoe's and swede then mash together. gently fry liver in oil after washing, add onions for 2/3 min. Pile mash in centre of plates top with liver and onions, use a slotted spoon to add carrots to the plate then, spoon over the remaining liquor onto the mash and serve.
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Ohhh, my God...I'm drooling. I could eat that now, no problem...

Big Gee
 
Just finished making my sloe gin.
I picked the sloe's on the Hall walk, in Fowey, Cornwall, about a week ago. They are huge this year. I will let it settle now till Christmas.

I've also had some great mushrooms this year. A whole field of tiny button mushrooms. Thank you cow's!!!
 
I love to read and hear about all the things people are cooking or growing and brewing. I really enjoy good wholsome food, home cooked, where the smells and aromas are an important part of that process. Italian is my favorite, Lots of diffrent regions offering simple recipes that are just full of flavour, healthy, and cheap.
 
Well said Robert. There's too much processed foods around these days, and not enough young people are learning the art of good wholesome cooking. AND there's too many takeaways.
I don't have that problem. I'm 30 miles away from the nearest kebab shop.
I do enjoy the odd one though when we visit Brum.
 
Come on you lot !!! I can't get most of the stuff you are making my mouth water with. No Haddock & Alskan cod in very short supply & with my parents owning chippy. thats all my friends ask for when they come over. I had to do it for 10 of them last week, No Lambs liver. American Lamb is very strong & tough. I have to go to an English shop for the othere goodies which are expensive. Ah well thats the price I have to pay for sunshine.!!!

Jean.
 
Made sausage rolls this morning and ox tail soup. Have not told Pete but have added a small glass of red wine. [To the soup that is]. TTFN. Jean.
 
Jean i made oxtail stew a few weeks ago and it was too rich for a few people how do you do yours and is that home made puff pastry? if so I'm impressed. Answered a question of yours on the sausage thread.
 
Patty I made the pastry last night and left it in the fridge overnight. I do get in a mess doing it and don't forget that was moms job at the IMI assistant pastry cook. I cheat with the pastry more often than not though. Half the rolls have gone already we have just had a bowl of soup each after coming back from Sutton Park. Doing the market next week. I didn't put tomatoes in my soup but a load of puree as Pete THINKS he can't eat them. That's what he thinks. He said he's alergic to them. You will be surprised what I disguise. I put celarary salt in the soup as I couldn't get away with disguising that. TTFN. Jean.
 
Tonight i shall be making, prawn and mushroom on puri. Then chiken sagwalla, served with fried rice, followed by Chinese toffee apples.
 
That sounds delicious Robert. Pete actually cooked me a ham ommelette last night couldn't believe it. We are having a curry tonight but it is going to be delivered. Any four dishes off the special for £10.00. I do my own egg fried rice and am going to put fresh prawns [Youngs] onion mushrooms and peas in. Pete prefers it to their own rice. I use sesame oil and love the smell. Enjoy your dinner and how's about a photo and recipe?. Bye. Jean.
 
Jean. dont forget the soy sauce with the rice, or just a shake of fish sauce. I find it better to get prawns from the fish market, much cheaper but having said that sometimes supermarkets have some really good deals. A couple of weeks ago M&S had buy one 600grm bag of cold water Greenlandic prawns for £3.99 and get another free. Thats a lot of nice prawns for less than 4 quid.
 
Thanks Robert and by the way Miriam does not like our funny food as she calls it!!!!!!. When I do my egg fried rice I do the absorbtion method by putting the sesame oil soy sauce five spice lemmon grass and a touch of corriander powder sometimes I add a pinch of ginger too. Turn up the heat and mix them all together then throw in the rice and other ingrediants stir till the mixture is absorbed then add the water bring to the boil and simmer. I put in the prawns just before the rice is ready. I have some tiger prawns in the freezer but am using the fresh ones tonight. We are having a special curry duck curry chicken foo yung and pork foo yung. Mine will last for two sittings Pete's most definately will not. Take care Robert and Miriam. Jean.
 
Jean I hate you that sounds fantastic - we are having Pasta with a home made Bolognese sauce that I made a batch of last week.

Miriam - My one Brother in Law would agree with you totally - but then he is a Philistine when it comes to food ;)
 
I love this thread but something is really P ing me off. All you lovely men share the cooking. Last night was a once in a blue moon effort. I love eating out but Pete says it's never as good as mine and I pay for the meal so he isn't being tight. He always tells people when we are out that he loves my cooking so I am gonna have to start burning a few things me thinks. I do enjoy it though now that I have time on my hands. Bernie I love home made bolognaise sauce. TTFN. Jean.
 
Bernie. One evening, some years ago, on the way to Ibiza by boat via Barcelona [no airport on Ibiza in those days] we had a meal aboard the ferry and I was so very, very ill. Never again have I had 'funny food' Believe me I have since tried various dishes and my stomach turns at the smell, never mind the eating of. Perhaps your brother-in-law had a similar experience. Miriam.
 
Jean - tell me do you cook all these dishes you speak of yourself?
James and Sarah would like your meals. Miriam.
 
Miriam about once a month I do my own Indian curry. I have on unit full of herbs and spices. If we go to Wing yip I stock up on my Chinese ingrediants but tonight we did cheat. My own rice mind. Jean.
 
G G Jean said:
I love this thread but something is really P ing me off. All you lovely men share the cooking. Last night was a once in a blue moon effort. I love eating out but Pete says it's never as good as mine and I pay for the meal so he isn't being tight. He always tells people when we are out that he loves my cooking so I am gonna have to start burning a few things me thinks. I do enjoy it though now that I have time on my hands. Bernie I love home made bolognaise sauce. TTFN. Jean.
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for information Jean - I cook 99% of food we eat.
 
Miriam my Bil has never travelled further away from Brum that Tenby or Nth Yorkshire he is just a stick in the mud - my poor sister has to cook 3 different meals as two of her sons still live at home and have odd tastes.

People seem to forget that a lot of so called funny food was quite common in this country a few hundred years ago when food had to be heavily spiced to disguise the smell of the meat. In fact the French once thought us the smelly ones as the Brits used garlic a lot and they didn't. How things change - or simply turn around.

We have friends who will never eat from a market stall as some friends (not even them) once were ill afterwards. Took us all out time to persuade them to try Mulled Wine when visiting a Christmas Market in Germany.

To each their own but I am glad of the variety of different foods we now have available to us. I cook Chinese and Indian but not really that adventurous. However we eat many different styles of food when out and avoid the places serving 'English Food' when abroad.
 
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Good morning Bernie d Boult. I didn't know that WE added spices to our food in England years ago. One lives and learns. I always thought it was India that added spices to their food because of the meat. I do love a 'tub' of cockles and whelks and quite often cook my own mussels. Miriam.
 
Miriam my mom always cooked her own mussels and I hated it when they squeeked in the boiling water. I still love sea food. Jean.
 
Petes dinner tonight steak kidney and onion pie. Will do home made chips and frozen peas. Do I spoil him or what?. Am topping a large one for the family too. Jean.
 
Jean, I know what your game is! You are trying to make 'THE MEN' on this thread jealous of your Pete. Well it will not work. Mind you if we get your address I can't guarantee that a group of us will not knock your door at lunch time one day.
I am cooking tomorrow. The culinary delight will be Large pieces of Ox Tail and a mixture of chunky vegetables cooked in a Jamaican curry sauce. My little angel does not like it so it will do me for two days.
 
Luvly Jubly - Jean. We are having lamb chops and veg. etc. If we are still hungry can you make up a doggy bag. Miriam.
 
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