Teatime Choices

Old Mar 24th 2018, 2:01 am
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Default Re: Teatime Choices

Ronnie O'Sullivan's healthy chicken curry but with firm tofu. Saffron quinoa and a spring mixed green salad.
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Old Mar 24th 2018, 9:00 am
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Default Re: Teatime Choices

Originally Posted by Oink View Post
Ronnie O'Sullivan's healthy chicken curry but with firm tofu. Saffron quinoa and a spring mixed green salad.
I bet you were hoping for Alex Higgins' pie and chips with a bottle of Merlot.
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Old Mar 26th 2018, 9:59 pm
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Default Re: Teatime Choices

Snowdonia Black Bomber cheese, Haywards pickled onions and some buttered magnificently fresh/crusty bread.

The Ploughman went without.
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Old Mar 28th 2018, 10:51 pm
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Default Re: Teatime Choices

Mash.
(Spud/carrot/turnip)

Just mash.
(Tooth extraction)
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Old Mar 30th 2018, 4:15 am
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Default Re: Teatime Choices

Originally Posted by BristolUK View Post
Do you have a method for getting them crispy? Or, at least, not droopy?

I have tried a few "guaranteed" methods and they haven't worked for me.
olive oil in the oven I'm afraid but very crispy
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Old Mar 30th 2018, 5:27 pm
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Default Re: Teatime Choices

Originally Posted by Coffeepot View Post
olive oil in the oven I'm afraid but very crispy
Hasn't worked for me, that was the first method I used. I've tried every 'tip' I've found...longer soak/no soak, dry thoroughly/less thoroughly, season them in a variety of ways, on a non-stick tray, with parchment paper, floured/not floured, cornflour....they're always very nice but always droopy and soft either in the oven or actifried.

They're better when I leave the skins on and season first but still soft.

Flamethrower maybe?
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Old Mar 30th 2018, 5:31 pm
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Default Re: Teatime Choices

Originally Posted by BristolUK View Post
Hasn't worked for me, that was the first method I used. I've tried every 'tip' I've found...longer soak/no soak, dry thoroughly/less thoroughly, season them in a variety of ways, on a non-stick tray, with parchment paper, floured/not floured, cornflour....they're always very nice but always droopy and soft either in the oven or actifried.

They're better when I leave the skins on and season first but still soft.

Flamethrower maybe?
Why not just forget trying? Ordinary spuds make excellent chips. I don't know why people eat sweet pots unless in a casserole type dish; they're not that exciting.
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Old Mar 30th 2018, 6:57 pm
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Default Re: Teatime Choices

Originally Posted by Pica View Post
Why not just forget trying? Ordinary spuds make excellent chips.
Yep, they do. And very good in the actifry too.

I don't know why people eat sweet pots unless in a casserole type dish; they're not that exciting.
I had a plate of crispy sweet potato fries in the hospital cafeteria about three years ago and they were magnificent.

But even droopy, they are sufficiently different to ordinary chips. I also like having a different colour on my plate.
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Old Mar 30th 2018, 10:06 pm
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Default Re: Teatime Choices

Originally Posted by BristolUK View Post
Yep, they do. And very good in the actifry too.


I had a plate of crispy sweet potato fries in the hospital cafeteria about three years ago and they were magnificent.

But even droopy, they are sufficiently different to ordinary chips. I also like having a different colour on my plate.
Try a different coloured plate or tinted sunglasses
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Old Mar 30th 2018, 10:08 pm
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Default Re: Teatime Choices

Originally Posted by Pica View Post
Try a different coloured plate or tinted sunglasses

Or drugs?

Maybe one of these

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Old Mar 30th 2018, 10:49 pm
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Default Re: Teatime Choices

Now- one of my favourite things are kaleidoscopes! How clever of you
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Old Apr 1st 2018, 10:22 pm
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Default Re: Teatime Choices

Mother in law's traditional former Christmas Eve dinner split into two.

Meatball ragout and potatoes yesterday and Chicken Pie today.
The family used to have this on xmas eve - but no special xmas day dinner - before I came on the scene.
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Old Apr 7th 2018, 10:39 pm
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Default Re: Teatime Choices

Big Prawns and sea scallops cooked in garlic butter and washed down with a Chardonnay. Would have preferred the dry Alsace Riesling but couldn't get to a liquor store to get some in.

Very satisfying, in a primitive sort of way, having to 'peel' the prawns.

At a dollar a scallop, I'd prefer it if my stepson was more than 'meh' when asked how he thought they compared to the smaller, cheaper, bay scallops.

Coming after Man City threw away a two goal lead to lose to ManU, having lost heavily to Liverpool the other night, a very satisfying birthday.
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Old Apr 8th 2018, 1:32 am
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Default Re: Teatime Choices

Butter chicken, basmati rice and salad.
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Old Apr 8th 2018, 10:08 pm
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Default Re: Teatime Choices

Roast Lamb.

Really must get some mint sauce before we have the next one. It was a late decision as stepdaughter came home with two more to add to the others in the freezer - it's been cheap, we stocked up.

I left one in the fridge for today but nobody had been to anywhere to get some mint.
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