Re: Teatime Choices
 

That's a bit different then. HID eats the commercial tinned stuff and it sinks up the kitchen.

Caught a few days ago just off the north end of Bowen Island. :thumbup:

Re: Teatime Choices
 

:thumbup:

Re: Teatime Choices
 

Doesn't cat fud have gravy on it, to fill the can ? No gravy in canned fish.

Re: Teatime Choices
 

Making the stew with the cabbage and smoked sausage, I don't need a recipe for this, it's in my DNA.

Re: Teatime Choices
 

No, this is not a grocery post :rofl:

From Superstore this week.
Sirloin steak $4.88lb....bought a pack @ $10.44
Asparagus $2.99 a bundle.

From previous sale, potato patties (for a change from ordinary spuds) $1

So 8oz Steak, potato and asparagus for four @ $14.43. Each = $3.60.

Is it any wonder I didn't think $22 for basic steak and chips at Montanas represented value.

Re: Teatime Choices
 

Pork loin with red peppers and onions cooked in sauerkraut and beer, mashed potatoes and carrots, peas.

Re: Teatime Choices
 

Superstore had more of that chicken in Portuguese butter yesterday for half price. Stepdaughter picked up a couple of packs so we had that today.

Re: Teatime Choices
 

Campbell's everyday gourmet harvest mushroom with wine soup (from a carton, buy when $1.88) makes an excellent casserole sauce.

Skinless (but not boneless) Chicken breasts in the pot with the sauce.

Quartered onion briefly fried in a bit of oil and garlic and added so the onion was just sitting on top the chicken, not in the sauce.
Spud and veg separate.

Chunk of crusty bread.

Lovely.

Re: Teatime Choices
 

Grilled pork chop (light sprinkling of Montreal steak spice and Cajun powder) baby spuds and mix of green pepper/onion.

(first use of our fixed Broiler :))

Re: Teatime Choices
 

Shrimp Saganaki.

My mother in law makes a very nice tomato sauce - used for making meatloaf, stuffed cabbage rolls etc so I asked her to make one up so I could have another attempt at replicating one of the nicest meals I had in Greece.

There's no way I'm getting some ouzo just for this so I thought I'd try vodka instead. (Classico does a very nice red sauce with vodka)

I had no idea how much vodka to put in so I used the whole bottle.

MIL likes neither shrimps or Feta so she had a meatball version while we others had shrimp and scallops in ours.

It wasn't bad but nowhere near as nice as those I had in Greece. It can't be the ouzo.

By the way...when I say the full bottle of vodka, it was just a miniature.

What do you think I am? :rofl:

Re: Teatime Choices
 

Eeeeeee you're using the "paedos' favourite" face twister.....

Nice looking fish though!

Re: Teatime Choices
 

Had some prawns cooked in olive oil, garlic and chilis last night, with some nice ciabatta to dip in to the oil.

Unfortunately the bird's eye chilis that I picked up for this were a 'little bit warmer' than usual and not only were my eyes and nose watering whilst I ate the prawns, but I think I broke my balloon knot....

Re: Teatime Choices
 

How come posh people say they're eating their "dinner" or "supper" when they’re only having their tea?

Re: Teatime Choices
 

Dinner is lunch.

Supper should only be used in Scotland and only then when preceded by the word 'Fish'.

Re: Teatime Choices
 

You must be posh. Because dinner is dinner but posh people say they're eating supper when they having tea but they have their friends over for their tea. :confused: