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What's For Dinner?
- Thread starter SalixIncendium
- Start date
That's why the blue owl's eyes are so big
Or it means the apples they use are huge. Perhaps both.
Subduction Zone
Veteran Member
Sous vide sirloin steak. Probably baked potatoes and a salad. Though my gazpacho may have chilled long enough by then.
Meatloaf, sarladaise potatoes, carrots.
The veggie is having provencal tart
Honeydew melon.
The veggie is having provencal tart
Honeydew melon.
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Egg fried rice with pimiento, corn and chicken
More melon
More melon
Grilled tuna, butternut squash, Grüner Veltliner wine.
Subduction Zone
Veteran Member
Last night and tonight a lemon, garlic, parmesan pasta and pan fried fresh sockeye salmon.
The housemate gave me all sorts of guff about not baking the salmon. Until she ate it.
The housemate gave me all sorts of guff about not baking the salmon. Until she ate it.
I was just told that we're also having avgolemono soup. (Thank you, dear.)
Subduction Zone
Veteran Member
What I like about this thread is that it gives me ideas on foods to try even if I have never heard of them before That one looks interesting.
OMG - have you never been to a decent Greek restaurant?
I've not heard of it either, just looked up a recipe for it. Maybe the Greek restaurants I've been to have been indecent ;-)
Subduction Zone
Veteran Member
Yes, but there are quite a few choices there. I tend to hit the lamb meals more than the chicken ones. And I do love Greek food in general.
Except feta. Feta should be banned!
Subduction Zone
Veteran Member
Do you feel that way about all blue cheeses? Stilton is cheese on meth
Do you feel that way about all blue cheeses? Stilton is cheese on meth
Feta isn't a blue cheese.... is it? I'm not sure it's even cheese.
Stilton is good.
In fact, our typical order is lamb youvetsi, but lamb goes well with avgolemono soup, and, by the way, with a good agiorgitiko wine.
Subduction Zone
Veteran Member
Yes, stilton is good. As an ingredient I do not mind feta, I am not sure if I would like straight. And the odds are good that neither you or I have had real feta. In both the US and Australia anyone can make "feta cheese". It is like the parmesan I used last night. It was definitely not Italian, but then neither was the pasta that I made. I also have some Parmigiana Reggiano in the house for more serious ventures.
Oops, almost forgot. It is not a blue cheese:
