Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 25, 2014 4:03:58 GMT
Would you be able to demonstrate so they can see how easy and tasty hummus is?
|
|
|
Post by Stumour on May 27, 2014 17:31:46 GMT
Hell, no. I got a few of the cans of chick peas given to me by the boss man last week lol. Tonight, I'm doing stuffed peppers. Was gonna do vegetarian, but defrosted some minced beef. Browned off the beef, added chopped mushroom, tomato puree, mixed herbs, bit o chili n black pepper. Stuffed into peppers (bell or capsicum for them far away) n are in the oven.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 28, 2014 19:35:29 GMT
Stuffed bell peppers smell so good when they're cooking.
|
|
|
Post by tizzahell on Jun 3, 2014 21:11:30 GMT
I haven't made hummus in a while, I do mine in the blender. I don't think they have a whole lot of choice here, I believe they just give out pre-packed hampers. The clients have to fill out info cards for how many are in the house; pets included. There is also a take it at your own risk shelf; it has slightly damaged/outdated stuff. We had taco salad a while ago; it's one of our favorite salads!
|
|
|
Post by cobtact on Jun 4, 2014 3:34:12 GMT
I forgot...I luv olives...must buy some...drool
|
|
|
Post by Stumour on Jun 4, 2014 18:07:59 GMT
green or black, your royal Cobness? there's one type I love... a big green variety called Queen's olives... creamy, buttery taste... very moreish n can get a huge jar o them in oil locally for pennies
|
|
|
Post by tizzahell on Jul 5, 2014 1:39:53 GMT
Kid got some bubble tea fixin's at the Import store in Terrace; last trip I am not a big fan of the black tapioca balls; kind looks like tadpoles in my cup I think I'll stick with my tassimo mocha!
|
|
|
Post by Stumour on Jul 7, 2014 11:27:40 GMT
Aurie had got a leg o lamb so yesterday I did it Indian style. Slash it here n there n insert slivers o garlic. Make up a dry rub o garam masala, powdered chilli, turmeric n whatever else ye fancy. I used 2 table spoons o garam masala, teaspoon o chilli, extra tsp o ground coriander n a good pinch o mixed herb. Rub it well into, working it into the slashes n leave in the fridge for a few hours. Roast for a half hour in a tray with 2 or 3 big full heads o garlic for a half hour at 160C in a fan oven, then turn it over n cook for another half hour. Remove n squeeze out the heads o garlic like toothpaste n smear over the lamb. sprinkle some rosemary n stick back in the oven at 120C for another hour.
leave to cool if ye want cold cuts, but leave to rest at least a half hour before carving.
Sit back n watch appreciative partner have an oral orgasm on the taste buds!
|
|
|
Post by Stumour on Jul 7, 2014 11:30:54 GMT
addendum... that was one hefty lamb... think it was more of a hogget (over a year old) so tonight, it's gonna be lamb rogan josh!
|
|
|
Post by krebster on Jul 7, 2014 15:46:02 GMT
Tizz -- you really should think about opening up one of them fancy schmancy restaurants. That way, you can (1) reduce the proportions of food on the plate and (2) charge double or triple for it.
And then you can send the leftovers to me, ha haaa!!!
|
|
|
Post by tizzahell on Jul 8, 2014 4:46:32 GMT
lol
they may lose something in transport though!
|
|
|
Post by tizzahell on Jul 13, 2014 1:51:29 GMT
Crispy chicken, bacon and, cheddar wraps
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 18, 2015 17:15:53 GMT
Is anyone else missing tizz's food pics?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 19, 2015 1:04:37 GMT
Is anyone else missing tizz's food pics? I used to blame those pics for making me hungry and me starting to put on a few pounds, but she hasn't made us drool for a while now and I still don't seem to be peeling off the pounds at breakneck speed. I'm blaming the loooong Winter now.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 19, 2015 5:03:27 GMT
Sounds like a good excuse to me.
|
|