IdleRich

IdleRich
I remember once being unable to finish a massive Green Lanes lamb döner and drunkenly thinking, hey, I'll just leave the rest in the fridge and have it tomorrow.

Looking at it the next day, hungover as I was, with all the lamb fat and garlic sauce congealed solid... and the kebab didn't look too appetizing, either.
This one had virtually no sauce, it was fine to reheat.
 

Mr. Tea

Let's Talk About Ceps
Tuna steaks, seared for 30 seconds a side so they were pretty much raw in the middle, with sesame seeds and a soy glaze, with sticky rice and this wonderful Thai pickled mustard I found in the local orientation supermarket. And some fizz to drink, to celebrate my brother's good news.
 

luka

Well-known member
i do like sesame seeds. i usually have roast sesame seeds in the house. sometimes i toy with a favourite seeds thread. sometimes a banal thread can be nice. carraway seeds i dont come across often but i love them when i get them (always on bread)
 

Leo

Well-known member
I have overnight oats (almond milk and yogurt) every morning for breakfast, and been sprinkling in a small handful of toasted sunflower seeds leftover from something the wife baked. they don't have a lot of flavor but add a nice mouth feel, I might explore other seeds options.
 

Mr. Tea

Let's Talk About Ceps
Last night I made steak, ale and mushroom pie. I usually add a few cm of tomato puree, but we'd run out. Damn! Oh hang on, what's that lurking in the fridge? A wee jar of truffle-infused tomato ketchup? That'd do nicely.
 

Mr. Tea

Let's Talk About Ceps
it took me quite a while to work out that the most delicious meals are a mess tied together with fat and salt.
Apparently the strictest interpretation of the Rasta 'ital' food laws bans the use of salt altogether, I mean can you even imagine?
 
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