NSWP Posted September 26, 2020 #4451 Share Posted September 26, 2020 8 minutes ago, getting older slowly said: Doesn't everything taste like chicken............lol The only thing which is a big no no is white wine with pizza..... it doesn't taste right.... Cheers Don True, red wine with pizza, but try white wine with a seafood pizza, prawns, smoked salmon etc. Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 27, 2020 #4452 Share Posted September 27, 2020 18 hours ago, OzKiwiJJ said: I don't think I've ever had crumbed scallops. I usually just quickly pan-fry them. Agree they have to be cooked quickly. I had fresh breadcrumbs for whiting fillets, so used them for scallops as well. I learnt to cook seafood from my great aunt who cooked the best delicious seafood on a single burner metho stove. When I was very young my great uncle used to throw me a fish, so I could say I caught it! Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 27, 2020 #4453 Share Posted September 27, 2020 3 hours ago, getting older slowly said: Doesn't everything taste like chicken............lol The only thing which is a big no no is white wine with pizza..... it doesn't taste right.... Cheers Don No, some things taste like seafood. Link to comment Share on other sites More sharing options...
Blackduck59 Posted September 27, 2020 #4454 Share Posted September 27, 2020 (edited) Chicken really tastes like whatever you season it with, sort of like tofu, it really is a neutral protein. Isn't it funny how so many things that people my be reluctant to try are said to "taste like chicken" Edited September 27, 2020 by Blackduck59 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 27, 2020 #4455 Share Posted September 27, 2020 4 hours ago, getting older slowly said: Doesn't everything taste like chicken............lol The only thing which is a big no no is white wine with pizza..... it doesn't taste right.... Cheers Don A pinot grigio goes very well with pizza of all types, especially on a hot day when a chilled white wine is more refreshing than a red wine 1 Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4456 Share Posted September 27, 2020 (edited) 2 minutes ago, OzKiwiJJ said: A pinot grigio goes very well with pizza of all types, especially on a hot day when a chilled white wine is more refreshing than a red wine I am quite partial to a pinot grigio. Edited September 27, 2020 by NSWP Link to comment Share on other sites More sharing options...
getting older slowly Posted September 27, 2020 #4457 Share Posted September 27, 2020 Or one could go the old way ...... Hawaiian Pizza and Beer..... Actually we are having Chicken Tonight ( no jar )... with a Sav Blanc ( dead chook topped with pepper, garlic, cheese, ham, and pineapple ) Cheers Don Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 27, 2020 #4458 Share Posted September 27, 2020 (edited) 2 hours ago, getting older slowly said: Actually we are having Chicken Tonight ( no jar )... with a Sav Blanc ( dead chook topped with pepper, garlic, cheese, ham, and pineapple ) Cheers Don I'm having free range chicken tonight in a salad. Any leftover will be on a toasted sandwich tomorrow. For lunch I had two Japanese wraps of black rice and portobello mushrooms. Edited September 27, 2020 by MMDown Under Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 27, 2020 #4459 Share Posted September 27, 2020 I'm making curried lamb filo wraps using up the last of a lamb roast, with raita and mango chutney on the side. Also I've just started a batch of turkey noodle soup. I use turkey wings for this. They have been roasted for about 45 mins to get some caramelization then put into my big stock pot with onion, celery, carrot and parsley. That will simmer very slowly overnight. Tomorrow I'll make the soup with diced onion, carrot, celery and swede sauteed on the turkey fat, then simmered in the stock. I break thin spaghetti into 1cm pieces and add that to the soup. The turkey meat is stripped from the bones and shredded and added to the soup last. After adjusting the seasoning it gets portioned out into single serves, frozen and then vac-packed. Then it's on hand for those times when we want a light meal. 1 1 Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 27, 2020 #4460 Share Posted September 27, 2020 Phad Thai tonight 1 Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4461 Share Posted September 27, 2020 (edited) Good on you folks, living well in the lucky country, think I will have a microwaved Woollies chicken and veg cottage pie 2 for $11 on special, dont think it is free range chook, origin unknown, probably inhumane chicken slaughterhouse in China. Washed down with a couple of glasses of de bortoli sem chard, chateau cardboard variety. Life is tough, the pre dinner Tassie whiskey and ice plus cashew nuts are going down well though, dont worry uncle is not starving. I just cannot bother cooking for one some nights. Edited September 27, 2020 by NSWP Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 27, 2020 #4462 Share Posted September 27, 2020 (edited) Don't worry, Les, there's nothing wrong with a pre-made cottage pie. Some nights I can't be bothered cooking dinner and if DH is in the same mood we get takeaways or dig something out of the freezer. Last night was Chinese takeaways from FooGoo, excellent fried rice, yummy black pepper beef, and some salt and pepper prawns. They seem to be the best takeaway place in Lane Cove, the food always arrives very quickly and hot. I do try to plan ahead for times like that though. If I'm making something that will freeze well I make a batch of it and freeze the extra serves. I'm making extra of the curried lamb filo wrap filling, by adding lots of veges, and that should give me two serves to freeze for another time. Edited September 27, 2020 by OzKiwiJJ 1 Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4463 Share Posted September 27, 2020 (edited) 5 minutes ago, OzKiwiJJ said: Don't worry, Les, there's nothing wrong with a pre-made cottage pie. Some nights I can't be bothered cooking dinner and if DH is in the same mood we get takeaways or dig something out of the freezer. Last might was Chinese takeaways from FooGoo, excellent fried rice, yummy black pepper beef, and some salt and pepper prawns. They seem to be the best takeaway place in Lane Cove, the food always arrives very quickly and hot. I do try to plan ahead for times like that though. If I'm making something that will freeze well I make a batch of it and freeze the extra serves. I'm making extra of the curried lamb filo wrap filling, by adding lots of veges, and that should give me two serves to freeze for another time. First prize for your culinary expertise and ideas, thank you. When my son and his mob came down from Riverview for fathers day weekend, i kept it simple out for dinner and bbq brunch next day, thats the way it is. Good idea making extra meals, if i do a cook up, like curry or casserole or spag bol, i make 3 portios, eat one, freeze the rest, way to go, thank you. Edited September 27, 2020 by NSWP Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 27, 2020 #4464 Share Posted September 27, 2020 20 minutes ago, NSWP said: Good on you folks,ving well in the lucky country, think I will have a microwaved Woollies chicken and veg cottage pie 2 for $11 on special, dont think it is free range chook, origin unknown, probably inhumane chicken slaughterhouse in China. Washed down with a couple of glasses of de bortoli sem chard, chateau cardboard variety. Life is tough, the pre dinner Tassie whiskey and ice plus cashew nuts are going down well though, dont worry uncle is not starving. I just cannot bother cooking for one some nights. Don't you have to heat pies in the oven? As long as they are Aussie product you should be right. Many of us aren't in the mood for cooking at night. I'm a morning person. Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 27, 2020 #4465 Share Posted September 27, 2020 1 hour ago, OzKiwiJJ said: I'm making curried lamb filo wraps using up the last of a lamb roast, with raita and mango chutney on the side. Also I've just started a batch of turkey noodle soup. I use turkey wings for this. They have been roasted for about 45 mins to get some caramelization then put into my big stock pot with onion, celery, carrot and parsley. That will simmer very slowly overnight. Tomorrow I'll make the soup with diced onion, carrot, celery and swede sauteed on the turkey fat, then simmered in the stock. I break thin spaghetti into 1cm pieces and add that to the soup. The turkey meat is stripped from the bones and shredded and added to the soup last. After adjusting the seasoning it gets portioned out into single serves, frozen and then vac-packed. Then it's on hand for those times when we want a light meal. Your turkey noodle soup sounds delicious. I regularly eat turkey in the US, but I've never cooked turkey in Australia. 1 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 27, 2020 #4466 Share Posted September 27, 2020 12 minutes ago, MMDown Under said: Your turkey noodle soup sounds delicious. I regularly eat turkey in the US, but I've never cooked turkey in Australia. I love turkey and even though there is often just the two of us at Christmas I'll get a small turkey and roast it. Then we have cold turkey, turkey sandwiches, and epic turkey croquettes. Last Christmas I used the carcass to make noodle soup and we decided we liked it so much I started buying the turkey wings from Woollies and making them into soup. They are good for soup as they fit into the pot better than turkey legs. Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4467 Share Posted September 27, 2020 53 minutes ago, MMDown Under said: Don't you have to heat pies in the oven? As long as they are Aussie product you should be right. Many of us aren't in the mood for cooking at night. I'm a morning person. These ones, conventional oven or microwave. Cottage pies are not pastry, basically savoury mince with potato on top, i did mine, 4 mins in microwave and 4 mins under oven grill to brown, not bad. Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4468 Share Posted September 27, 2020 54 minutes ago, MMDown Under said: Your turkey noodle soup sounds delicious. I regularly eat turkey in the US, but I've never cooked turkey in Australia. We always cooked a giant turkey for christmas, bit of an effort but worth it, recent years we did a turkey buffe, the breast. Nice. Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4469 Share Posted September 27, 2020 5 hours ago, getting older slowly said: Or one could go the old way ...... Hawaiian Pizza and Beer..... Actually we are having Chicken Tonight ( no jar )... with a Sav Blanc ( dead chook topped with pepper, garlic, cheese, ham, and pineapple ) Cheers Don Livin the dream again don, enjoy, leave the garlic out of my portion please. Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4470 Share Posted September 27, 2020 3 hours ago, MMDown Under said: I'm having free range chicken tonight in a salad. Any leftover will be on a toasted sandwich tomorrow. For lunch I had two Japanese wraps of black rice and portobello mushrooms. Does a free range chook taste any different, i dont know, i just get the bbq chook from the supermarket. Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4471 Share Posted September 27, 2020 6 hours ago, MicCanberra said: No, some things taste like seafood. Correct, fish does not taste like chook. Link to comment Share on other sites More sharing options...
getting older slowly Posted September 27, 2020 #4472 Share Posted September 27, 2020 7 minutes ago, NSWP said: Livin the dream again don, enjoy, leave the garlic out of my portion please. Not a problem... no garlic... and a bonus bottle of merlot... Will be in the mail in morning for you Les 7 minutes ago, NSWP said: Does a free range chook taste any different, i dont know, i just get the bbq chook from the supermarket. Ahhh BBQ Chook , add chips, chilli sauce, and some sparkling wine.... bingo a feast for a king Good evening.... and cheers Don...... dinner is almost ready... time to light the candle Link to comment Share on other sites More sharing options...
gbenjo Posted September 27, 2020 #4473 Share Posted September 27, 2020 12 minutes ago, NSWP said: Correct, fish does not taste like chook. But other things, not poultry, can taste “ fowl” Link to comment Share on other sites More sharing options...
possum52 Posted September 27, 2020 #4474 Share Posted September 27, 2020 39 minutes ago, NSWP said: We always cooked a giant turkey for christmas, bit of an effort but worth it, recent years we did a turkey buffe, the breast. Nice. We tend to have turkey buffe these days too Les. No waste really and easy to cook. We heard today on the news, there is likely to be a shortage of hams for Christmas. I hope not. Leigh Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 27, 2020 #4475 Share Posted September 27, 2020 1 hour ago, gbenjo said: But other things, not poultry, can taste “ fowl” I am ducking that one. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now