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What's For Dinner?

John53

I go leaps and bounds
Premium 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:


Genuine Greek feta is imported here, there's a lot of Greek immigrants that call Australia home. It tastes as bad as the fake stuff.

I also have problems halloumi. Not sure if we can blame the Greeks for something from Cyprus? It tastes ok but it makes my teeth squeak and I don't like that.
 

JustGeorge

Imperfect
Staff member
Premium Member
Got a loaf of bread rising.

Not sure what I'll do with it yet, but there's plenty of options in the fridge.
 

Spice

StewardshipPeaceIntergityCommunityEquality
Spent the afternoon doing yard work, shower behind me, and not long before bedtime, so I'm thinking strawberry microwave cake with sugar-free chocolate frosting and sliced strawberries. That's healthy enough, right? LOL
 

JustGeorge

Imperfect
Staff member
Premium Member
Spent the afternoon doing yard work, shower behind me, and not long before bedtime, so I'm thinking strawberry microwave cake with sugar-free chocolate frosting and sliced strawberries. That's healthy enough, right? LOL
What's microwave cake?
 

Spice

StewardshipPeaceIntergityCommunityEquality
What's microwave cake?
If you mix a box of regular cake mix with a box of Angel Food cake mix you have what it takes to make single servings of cake. I use the little Pyrex bowls and 3 tablespoons of mix, 2 tablespoons water, 1 minute in microwave on high.
 

Spice

StewardshipPeaceIntergityCommunityEquality
If you mix a box of regular cake mix with a box of Angel Food cake mix you have what it takes to make single servings of cake. I use the little Pyrex bowls and 3 tablespoons of mix, 2 tablespoons water, 1 minute in microwave on high.
And here's the result:
Screenshot_20240812_193151_Gallery.jpg
 

ChristineM

"Be strong", I whispered to my coffee.
Premium Member
Chicken and mushroom madras with basmati rice
Kulfi
 
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mangalavara

नमस्कार
Premium Member
Although, it’s not what’s for dinner, it’s at least what I had for dinner. I had some cherry tomatoes and a bowl of brown rice drizzled with olive oil. For dessert, I had a small bowl of walnuts drizzled with honey and some cinnamon powder sprinkled on them. I had a glass of milk mixed with cacao powder with the dessert.
 

joefrazier918

New Member
I may have. But if people had to watch what it takes to make foie gras how many of them would have enjoyed that meal. The price for the meal is more than I want to pay morally. Some day we are likely to perfect growing various meats in vitro. A that point we can leave morals behind. This year I cooked some Copper River Sockeye Salmon a few times. When fresh it is incredibly amazing. And I think that almost the entire catch is sold fresh. There is a short window of availability for it. There are some high quality sources that ship it nationwide that freeze but they also have a highly premium price on it.

My first site I hit on has "Premium slices" at $38 a pound. A bit more than the $15 a pound that I paid locally. Though I am buying a whole filet. This by the way, is over done. You should not see that much of the fat turning white:

View attachment 93220
Wendy's kids meal


And looking at other sources it appear that a $40 buck a pound price is pretty standard for that fish. I am lucky that I live where I live.
For my lover's 40th birthday, I crafted an appetizer of foie gras terrine with ice-wine soaked raisins, elegantly wrapped in leeks with white and green stripes, and served atop a wheat-berry salad dressed in apple cider vinaigrette, finished with a homemade apple chip. It was fantastic! The main course was chateaubriand with sauce béarnaise, roasted potatoes, and asparagus, accompanied by a 1970 Chateau Margaux. For dessert, I served port-caramelized pears with Stilton cream. You would have loved it!
 
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