Lulu wrote:No Jailhouse Rock, but they did do American Trilogy, which was a big hit for Elvis. Had a plate of Calamri before I went, wish I hadn't, as my hair smells like a Fish & Chip shop, with the emphasis on the Fish Very embarrassing when you have to keep kissing people you barely know. Goodness knows what they now think is wrong with me.
Jimmy wrote:I just had a corn beef sandwich and a packet of Tesco salted crisps, beat that.
Crisps in your sandwich too Jimmy? That sounds good! Easy tea for us, ham, peas pudding, tinned tom and waffles and I loved it! All out of packets Even peas pudding, bought it didnt make it this time !
Jo
peas pudding it cost more to make it than to buy it ready made so what the point
But I do it sometimes cheating just with a stock cube and dont boil any ham! A packet of yellow split peas is cheap! Dont tell mind!
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 8:40 am
by SRD
Annie wrote:Well mine is good old fashioned English food to day, Roast beef, Yorkshire pudds, roast potatoes and gravy, finished off with baked apple and custard, some will find it boring but I think it's yummie.
Annie
What? No cabbage? We love roast beef but I think one needs a decent sized joint to cook properly and for two of us it's not really an option as we're eating it for days afterwards and I never think it freezes too well, but we have been known to roast a joint when guests are coming (indeed I've got a piece of topside waiting for the right weather; it cooks brilliantly on the BBQ) and a few years back we cooked a full side of ribs of beef (5 ribs) for friends who invited us for Christmas lunch then discovered that their oven was too small to take it. A great procession that was; the two of us, all dressed up in our glad rags, traipsing through the village carrying a roasting tray full of a bleedin' great lump of beef all wrapped in towels to keep it warm.
I can't have normal Yorkshire pudding because of my wheat allergy but my sister-in-law (queen of the Yorkshires despite coming from Suffolk) made them for me using chickpea flour in equal volumes with egg and milk mixed into a batter and cooked as she normally cooks the regular ones. I think you can use the gluten free flours as well but they are so sweet. (the allergy is the reason I can't have the apple dumplings either, the non-wheat flours just aren't strong enough to stick together during the steaming process, they just dissolve into a sludge.)
It's a bit early for baked apples for us, the cooking apple tree in the garden, although loaded with fruit, they aren't ready yet and we will be heartily fed up with baked apple by the end of the Autumn so don't buy them to cook out of season.
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 9:28 am
by Northern Lass
Lulu wrote:No Jailhouse Rock, but they did do American Trilogy, which was a big hit for Elvis. Had a plate of Calamri before I went, wish I hadn't, as my hair smells like a Fish & Chip shop, with the emphasis on the Fish Very embarrassing when you have to keep kissing people you barely know. Goodness knows what they now think is wrong with me.
Whilst we're down the chip shop, and a complete opposite to KM there's:
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 10:07 am
by Lulu
One of the songs from last night, specially requested by the retiring CC Paul West, for his wife Rose (Unfortunate name ) a lovely song
pity they just missed being in the Final. I have known many of these men from before they had grey hair.
Having had no proper dinner last night, I made up for it this morning. Two slices of toast, covered in smoked salmon (special half price offer this week) and topped with a poached egg (from my girls) on each slice. Twist of black pepper and a freshly brewed coffee. That's set me up for the day. Time for some gardening now.
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 2:13 pm
by snoopysue
We actually had Spag Bol last night! I asked the other half what he wanted and he said spagetti with meat sauce - I said "you mean Spag Bol" and he answered "What's that?" I suppose I can't expect anything else from a nation that calls all pasta "spagetti". I'm trying to educate them but it's a long slow uphill struggle!
We're having homemade burgers tonight with new potatoes(in butter with pasley) and spinach.
SRD, I know what you mean, a joint can be too big for two, we tend to buy something called flank steak (I assume it's from the flank of the beast) it's usually very tender and tasty!
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 2:16 pm
by snoopysue
peterd wrote: think it might be called Rump steak here
You might be right!
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 2:21 pm
by peterd
snoopysue wrote:
peterd wrote: think it might be called Rump steak here
As far as flank steaks go, the danes are with the yanks, but sirloin is the same as the british!
Re: What you all cooking tonite?
Posted: Sun Jul 10, 2011 2:39 pm
by Lulu
OK. Question for the Brits on here. Who ever has seen Flank Steak on sale here? I never have and I've been buying all cuts of beef for a very long time now. Could it be what is more usually known as Skirt. I have a huge piece of that in my freezer, from my annual quarter of Beef that we buy from our local pub. It's a couple of inches thick, no discernible fat or skin edging it and is about a foot long and about nine inches wide and the grain is long and goes across the meat, rather being from top to bottom, like a Steak.
They're usually in managable pieces here, so it's great for two - we've also been known to get a sirloin and cut it into managable pieces - but a pork loin is a good size too!
Very embarrassing when you have to keep kissing people you barely know. Goodness knows what they now think is wrong with me.
but my sister-in-law (queen of the Yorkshires despite coming from Suffolk) made them for me using chickpea flour in equal volumes with egg and milk mixed into a batter and cooked as she normally cooks the regular ones. I think you can use the gluten free flours as well but they are so sweet. (the allergy is the reason I can't have the apple dumplings either, the non-wheat flours just aren't strong enough to stick together during the steaming process, they just dissolve into a sludge.)