Its the grilled brussels - are they put in the stew after or served on the side?

On the side, crispy with lemon juice and salt.

You must post a photo on the photo food thread

Next time - it was eaten a while ago now.

Hah!

My daughter's boyfriend is SriLankan, and complains that my food is too HOT!

(or undercooked, he doesn't like rare meat, OR raclette cheese!)

Tom

Have substituted a crisp little Vinho Verde for the cava - hope that meets with your approval

Indeed so. There were five leaves on it, so that's me almost covered for my 6-a-day for today.

To make up the shortfall, and to remind myself that One Day I Must Leave This Sceptered Isle Of Fresh Seafood, Meat That Has Taste And Texture And Vegetables That Aren't Fungoid By The Time One Reaches The Door Of The Shop, And Return To The Land That Customer Service Forgot, I added the smallest, mankiest silverskin onion I could find hiding behind the kitchen bin, and boiled a slice of pickled gherkin for several hours, until it was a lifeless, flavourless, textureless strip of green limpness worthy of a Swiss dish.

Ah, I see what you mean now - I thought it was a heads-up that Wolli would be calling the police because we were posting pictures in the wrong thread!!

Phew!!!

Can you post videos?

Tonight's dinner will be reubens made with some of the big (3.5 kg) chunk of smoked meat my daughter brought me back from Montreal.

And perhaps some tripe soup on the side.

Tom

Tonight's dinner?
Meaty balls.

mmmmm, something from here, can't decide though....

http://www.shamrock-irishpub.ch/regular_menu.php

As in "Rocky Mountain Oysters"?

Tom

Roast chicken (bacon, garlic and rosemary stuffed under the skin), roasted new potatoes and zucchini and some mashed-up butternut with a pinch of raw sugar, salt and a knob of butter.

Sour cherries, I presume?

Sounds great!

I've done similar things with duck, venison should be wonderful as well.

Tom

The chicken salad as a starter followed by the vegetable curry. Is it your shout?

Actually I've changed my mind, if the fish and chips are any good I'll have that instead!

I wouldn't shout if a shark bit me.

'twasn't I'm afraid - I put the dish together because I had cherries and venison and some good mushrooms - I added some lemon juice and apple vinegar to brighten it a little.

OK, this is from a book I bought back in '88. I originally bought it because I needed a recipe for pickled peppers (no internet back then), but have since used it for the gubo and Turducken recipes.

I usually make about 1/2 the recipe.

1500g shrimp, peeled (small, or cut into pieces)
1 tbsp salt
1 tsp cayenne
1 tsp garlic powder

mix and refrigerate

Make a roux of 1/2 cup oil, 1 cup flour. Cook until dark brown, remove from heat and add 1 cup chopped onion and 1/2 cup chopped bell pepper.

Heat 1/2 cup oil, add 750 g chopped okra, 400g chopped tomatoes, 1 tsp salt, 1 cup onions, 1 tsp cayennne. Cook about 20 min., until mostly dry. Add 1/2 cup stock to loosen it, then add 3 1/2 cups stock.

Now slowly add the roux, and then add 2 liters more stock and simmer 40 minutes.

Add 1 cup green onions, and after five minutes, the shrimp. Cook a few minutes until shrimp are cook.

Very good with rice.

Notes: if you can't get green onions, leeks work fine. If you have fisk stock, use that, otherwise chicken bouillon is fine. I have also made this with chicken, or half chicken/shrimp, but if you use chicken, add that when tou add the stock. I use peanut oil, and fresh okra can be found in oriental shops.

Tom

I was informed this morning that the man cold is in one of its (many) critical stages and patient must on no account leave the house. Not even to go to church. So today's brunch: 'Glamour Salat' from the Odeon... at home, in bed.

Not sure yet what tonight's dinner will be - I think it may well involve cheese rinds though. (Can't have him thinking he's got it too good.)

I LOVE cheese rinds, I always eat them, even when covered with mold, ashes, etc.

Tom