Re: Teatime Choices
 

Re: Teatime Choices
 

I'm feeling a weird combination of shame and satisfaction. Spent the evening in the Keg. I had two steak dinners (with the works). Luckily I started at 4:30pm so for at least an hour and half my beers were somewhat discounted. The red wine and the glasses of posh American bourbon weren't but I've still got most of tomorrow to enjoy the benefits of civilization before the dark spectre of HIDs' return quashes any light. :(

Re: Teatime Choices
 

That's sweet... I'm having shrimp and chips, mmmmm.

Re: Teatime Choices
 

A shrimp or some shrimps?


Earl's wing Wednesday wings. :thumbup:

Re: Teatime Choices
 

Husbandit is having my neighbour's vegetarian lasagna - made with lentils. :devil_smile:

I'm having pizza and wine. Or I might just have sausage and chips.

Re: Teatime Choices
 

Which is it? You can't be this waffly, we need and answer. And isn't it like your summer where you are? I'd of thought that would be a factor on your decision.

Re: Teatime Choices
 

Fresh crusty baguette with butter, and a couple of amazing smoked char fillets.

Re: Teatime Choices
 

That sounds really good. At the World Assembly of First Nations in 1982 the Dene delegation from up north brought casseroles of wild rice, wild mushrooms, and smoked lake trout, and I maintain it's one of the best things I ever ate. My neighbour brought me a lovely deer heart last night, so I'll be eating high on the hog tonight as well.
https://cimg2.ibsrv.net/gimg/british...154834a9f7.jpg

Re: Teatime Choices
 

For my tea tonight I was allowed air. :(

Re: Teatime Choices
 

Sounds like she found the pizza boxes and curry containers...

Caretaker, how do you cook the heart? I can only think of haggis. :)

Re: Teatime Choices
 

Some people stuff them but I never have. I remove the membrane from the outside, trim the fat from around the top, and take out the hard white bit (valves?) from the inside, wash any blood clots out, and trim the ragged edges from the top. I cut all the trim into little chunks and freeze for ice fishing bait. Then I slice the heart about 1/2" thick, dredge with flour and fry like liver; when drops of blood come out the top flip it over and cook the other side until blood starts to come out, and it's done. It's firmer than liver although the texture is similar, not tough if you don't overcook it, and because it's a muscle it tastes like steak.
https://cimg7.ibsrv.net/gimg/british...bcbdbfc3e1.jpg

Re: Teatime Choices
 

Finished off the heart, and I made German sour cucumber salad, let it marinate and had it later.
When the heart and onions were almost cooked I realised I was almost out of wine so I de-glazed with the cherry flavoured Jim Beam that I thought was only good for wing sauce, and it worked really well.
https://cimg7.ibsrv.net/gimg/british...1b1033c4d8.jpg

Re: Teatime Choices
 

For a starter, I had pad thai, washed down with a few glasses of Fat Tug IPA.

Re: Teatime Choices
 

My dear old Aunt and I used to go to the Varsity Grill out towards UBC once a week and have eggrolls, almond chicken, chicken fried rice, and oyster foo-yung. It's hard to beat their oyster foo-yung, but not sure if the place is even still there. It was pad thai that reminded me of oyster foo-yung.
Edit: One source says the Varsity Grill is long gone, alas.

Re: Teatime Choices