Subduction Zone
Veteran Member
It is supposed to be a bit healthier. I think that it has the same antioxidants that gives us purple potatoes and blueberries. Taste wise I cannot make any claims.
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What's For Dinner?
- Thread starter SalixIncendium
- Start date
You can get red, white, blue, or yellow masa harina.
A Guide to Masa Harina
Masa harina is a corn flour made from nixtamalized corn (corn soaked in an alkaline solution). Here's everything you need to know about how to use it to make the best homemade tortillas, tamales, sopes and more.
You can get red, white, blue, or yellow masa harina.
A Guide to Masa Harina
Masa harina is a corn flour made from nixtamalized corn (corn soaked in an alkaline solution). Here's everything you need to know about how to use it to make the best homemade tortillas, tamales, sopes and more.masienda.com
It's really hard to get in Australia, only place I can get it is from Amazon and it's very expensive.
Proper bear food
Spanish omelette
Fruit salad
Fruit salad
I made prawn and chive wontons and had them in an Asian style soup with udon noodles, broccoli, carrot, Asian greens and sugar snap peas. The broth was chicken stock, oyster sauce, soy sauce and some sesame oil added at the end.
If I was better looking I'd marry myself.
If I was better looking I'd marry myself.
Daube de boeuf, roast potatoes, cauliflower and broccoli florets
Yorkshire tea loaf.
Yorkshire tea loaf.
Cheese and crackers.
Subduction Zone
Veteran Member
Pot roast.
Split pea turmeric curry over white sticky rice. And a couple chicken strips for additional protein.
Edit: although I mean this was technically my lunch. Even though it was at 6pm.
Edit: although I mean this was technically my lunch. Even though it was at 6pm.
Salmon and spinach flan with salad.
More of the Yorkshire tea loaf
More of the Yorkshire tea loaf
Barbecued spare ribs and potato/egg salad -- simple but good.
Tomorrow, smash burgers smothered in caramelized onions. (For those who like a burger, there is no better method than "smash." Instead of a thick pattie, maybe 6 ounces, I do two 3-ounce patties, very thin, so they cook very quickly on high heat with lot's more surface area for the maillard reaction to add big flavour. Also, must always be medium ground beef (80/20) because lean will be too dry. A slice of Comté cheese between the patties perfects the burger. Garnish as you wish.
Tomorrow, smash burgers smothered in caramelized onions. (For those who like a burger, there is no better method than "smash." Instead of a thick pattie, maybe 6 ounces, I do two 3-ounce patties, very thin, so they cook very quickly on high heat with lot's more surface area for the maillard reaction to add big flavour. Also, must always be medium ground beef (80/20) because lean will be too dry. A slice of Comté cheese between the patties perfects the burger. Garnish as you wish.
You haven't lived until you've had real scampi, lots of butter and garlic. The very name "shrimp scampi" betrays the fact that there are no real scampis (langoustines) in the dish. Not surprising, because there aren't any on this side of the Atlantic.
That looks really delicious. It made me hungry for shrimp, which I don't eat that often but I honestly do enjoy, in various preparations. Mmmm.
Spice
StewardshipPeaceIntergityCommunityEquality
I used lots of butter, garlic, lemon juice, plenty of white wine, a pinch of red pepper flakes and a few good dashes of dried basil -- and I'll stick with shrimp. I don't care for mudbugs or even lobster, which I read are close relations to langoustines.